| | PAGE |
| General Directions | 3 |
| Catalogue of Things in Season—Fish—Game and Poultry—Fruit—Roots and Vegetables | 5 |
| General Rules for a Good Dinner | 13 |
| Dinner for Fourteen or Sixteen | 14 |
| ———— Twelve or Fourteen | 19 |
| ———— Ten or Twelve | 23 |
| ———— Eight | 26 |
| ———— Six | 29 |
| ———— Four | 32 |
| SOUPS. |
| Almond | 33 |
| Asparagus | ib. |
| Calf’s-head | 34 |
| Carrot | ib. |
| Clear | ib. |
| —— herb | 35 |
| Cod’s-head | ib. |
| Crawfish | ib. |
| ——, or lobster | ib. |
| Curry, or Mulligatawny | 36 |
| Eel | ib. |
| Fish | ib. |
| French | ib. |
| Friar’s chicken | 37 |
| Giblet | ib. |
| Gravy | 38 |
| Hare | ib. |
| Hessian | 39 |
| Mock-turtle | ib. |
| Mulligatawny | 41 |
| Onion | 42 |
| Ox-head | 43 |
| Green pea | ib. |
| Winter pea | 44 |
| Pea | 45 |
| Portable | 46 |
| Potato | ib. |
| Rabbit | ib. |
| Root | ib. |
| Scotch leek | 47 |
| Soup, to brown or colour | ib. |
| Soups and brown sauces, seasoning for | ib. |
| Soups | ib. |
| —— without meat | 48 |
| —— for the poor | 49 |
| —— and bouilli | ib. |
| Soupe à-la-reine | ib. |
| —— maigre | 50 |
| —— Santé | 51 |
| Spanish | ib. |
| Turnip | 52 |
| Veal | ib. |
| Vegetable | ib. |
| Vermicelli | 53 |
| West India, or pepper-pot | ib. |
| White | 54 |
| BROTHS. |
| Broth for the poor | 57 |
| —————— sick | ib. |
| Barley | 58 |
| Chervil | ib. |
| Hodge-podge | ib. |
| Leek porridge | ib. |
| Madame de Maillet’s | ib. |
| Mutton | 59 |
| Pork | ib. |
| Pottage | ib. |
| Scotch pottage | ib. |
| Scotch | 60 |
| Turnip | ib. |
| Veal | ib. |
| FISH. |
| Carp and tench | 63 |
| ——, to stew | ib. |
| Cod, to stew | 64 |
| ——, ragout of | ib. |
| ——, head, to boil | ib. |
| Crab, to dress | 64 |
| —— or lobster, to butter | ib. |
| ——————, to stew | 65 |
| Crawfish, to make red | ib. |
| Eels, to broil whole | ib. |
| ——, to collar | 65 |
| ——, to fry | 66 |
| ——, to pot | ib. |
| ——, to pickle | ib. |
| ——, to roast | ib. |
| ——, to spitchcock | ib. |
| ——, to stew | 67 |
| Fish, to recover when tainted | ib. |
| ——, in general, to dress | 68 |
| ——, to dress in sauce | ib. |
| ——, hashed in paste | ib. |
| ——, to cavietch | ib. |
| Gudgeon | ib. |
| Haddock, to bake | ib. |
| —— pudding | 69 |
| Herring | ib. |
| Lampreys to pot | ib. |
| Lobsters, to butter | 70 |
| ——, to fricassee | ib. |
| ——, to hash | ib. |
| ——, to pot | 71 |
| ——, to stew | ib. |
| —— curry powder | ib. |
| —— patés | ib. |
| —— salad | 72 |
| Mackarel à la maitre d’hotel | ib. |
| ——, to boil | ib. |
| ——, to broil | ib. |
| ——, to collar | ib. |
| ——, to fry | ib. |
| ——, to pickle | ib. |
| ——, to pot | ib. |
| ——, to souse | 73 |
| —— pie | ib. |
| Mullet, to boil | ib. |
| ——, to broil | ib. |
| ——, to fry | ib. |
| Oysters, to stew | ib. |
| ——, ragout | 74 |
| ——, to pickle | ib. |
| —— patés | ib. |
| Oyster loaves | 75 |
| —— pie | ib. |
| Perch, to fricassee | 76 |
| Pike, to dress | ib. |
| ——, stuffed, to boil | ib. |
| ——, to boil à-la-Française | ib. |
| ——, to broil | ib. |
| ——, in Court Bouillon | 77 |
| ——, fricandeau | ib. |
| ——, German way of dressing | ib. |
| ——, to pot | ib. |
| ——, to roast | 78 |
| ——, au souvenir | ib. |
| ——, à la Tatare | ib. |
| Salmon, to dress | ib. |
| ——, en caisses | ib. |
| ——, à la poële | 79 |
| Scallops | ib. |
| Shrimps, to pot | ib. |
| Smelts, to fry | ib. |
| ——, to pickle | ib. |
| ——, to pot | 80 |
| Soles, to boil | ib. |
| ——, to boil à-la-Française | ib. |
| ——, to stew | ib. |
| Water Souchi | ib. |
| Sprats, to bake | 81 |
| Sturgeon, to roast | ib. |
| Turbot, to dress | ib. |
| ——, plain boiled | 82 |
| ——, to boil | ib. |
| ——, to boil in gravy | ib. |
| ——, to boil in Court Bouillon with capers | ib. |
| ——, to fry | 83 |
| —— or barbel, glazed | ib. |
| ——, en gras | ib. |
| ——, or barbel, en maigre | ib. |
| Turtle, to dress | 84 |
| Whiting, to dry | ib. |
| MADE DISHES. |
| Asparagus forced in French rolls | 85 |
| Eggs, to dress | ib. |
| ——, buttered | ib. |
| ——, Scotch | 86 |
| ——, for second course | ib. |
| ——, to fry as round as balls | ib. |
| ——, fricassee of | ib. |
| ——, à la crême | ib. |
| Ham, essence of | 87 |
| Maccaroni in a mould of pie-crust | ib. |
| —— | ib. |
| Omelets | 89 |
| ——, asparagus | 90 |
| ——, French | ib. |
| Ragout for made dishes | ib. |
| Trouhindella | ib. |
| MEATS AND VEGETABLES. |
| Artichokes, to fricassee | 91 |
| Bacon, to cure | ib. |
| Barbicue | ib. |
| Beef, alamode | 92 |
| ———— in the French manner | ib. |
| ——, rump, with onions | 93 |
| ——, rump, to bake | ib. |
| ——, rump, cardinal fashion | ib. |
| ——, sausage fashion | 94 |
| ——, ribs and sirloin | ib. |
| ——, ribs, en papillotes | ib. |
| ——, brisket, stewed German fashion | 95 |
| ——, to bake | ib. |
| ——, bouilli | ib. |
| ——, relishing | 96 |
| ——, to stew | ib. |
| ——, cold, to dress | 97 |
| ——, cold boiled, to dress | ib. |
| ——, cold, to pot | ib. |
| —— steaks, to broil | ib. |
| ———— and oysters | 98 |
| —— (rump steaks) broiled, with onion gravy | ib. |
| —— steaks, to stew | 98 |
| —— olives | 99 |
| ——, pickle for | ib. |
| ——, to salt | ib. |
| ——, to dry | 100 |
| ——, hung | ib. |
| ——, for scraping | 101 |
| ——, Italian | ib. |
| ——, red | ib. |
| ——, collar of | 102 |
| Bisquet, to make | ib. |
| Boar’s-head, to dress whole | 103 |
| Brawn, to keep | ib. |
| Hog’s-head, like brawn | ib. |
| Mock-brawn | ib. |
| Cabbage, farced | 104 |
| Calf’s-head | ib. |
| ——, like turtle | ib. |
| ——, to hash | 105 |
| ——, fricassee | 106 |
| ——, to pickle | ib. |
| —— liver | 107 |
| Cauliflowers with white sauce | ib. |
| Celery, to stew | ib. |
| —— à-la-crême | ib. |
| Collops, Scotch | ib. |
| ——, brown Scotch | 108 |
| ——, white | ib. |
| ——, to mince | 109 |
| —— of cold beef | ib. |
| Cucumbers, to stew | ib. |
| Curry-powder | ib. |
| ——, Indian | 110 |
| Farcie | 112 |
| Forcemeat | ib. |
| Fricandeau | 113 |
| Ham, to cure | ib. |
| ——, Westphalia, to cure | 117 |
| ——, English, to make like Westphalia | 119 |
| ——, green | 120 |
| ——, to prepare for dressing without soaking | ib. |
| ——, to dress | ib. |
| ——, to roast | 121 |
| ——, entrée of | ib. |
| ——, toasts | ib. |
| —— and chicken, to pot | ib. |
| Herb sandwiches | 122 |
| Hog’s puddings, black | ib. |
| ————, white | ib. |
| Kabob, an Indian ragout | 123 |
| Lamb, leg, to boil | 124 |
| ————, with forcemeat | ib. |
| ——, shoulder of, grilled | ib. |
| ——, to ragout | ib. |
| ——, to fricassee | ib. |
| Meat, miscellaneous directions respecting | 125 |
| ——, general rules for roasting and boiling | ib. |
| ——, half roasted or under done | ib. |
| Mustard to make | 126 |
| Mutton, chine, to roast | ib. |
| —— chops, to stew | ib. |
| —— cutlets | ib. |
| ————, with onion sauce | ib. |
| —— hams, to make | 127 |
| ——, haricot | 127 |
| ——, leg | ib. |
| ——, leg, in the French fashion | ib. |
| ——, or beef, leg, to hash | 128 |
| ——, loin, to stew | ib. |
| ——, neck, to roast | ib. |
| ——, neck, to boil | ib. |
| ——, neck, to fry | 129 |
| ——, saddle, and kidneys | ib. |
| ——, shoulder, to roast in blood | ib. |
| ——, shoulder or leg, with oysters | ib. |
| ——, roasted, with stewed cucumbers | ib. |
| ——, to eat like venison | 130 |
| ——, in epigram | ib. |
| Mushrooms to stew brown | ib. |
| Newmarket John | ib. |
| Ox-cheek to stew | ib. |
| Ox-tail ragout | 131 |
| Peas to stew | ib. |
| ——, green, to keep till Christmas | 132 |
| Pickle, red, for any meat | ib. |
| Pie, beef-steak | ib. |
| ——, calf’s-head | ib. |
| ——, mutton or grass-lamb | ib. |
| ——, veal | 133 |
| ——, veal and ham | ib. |
| ——, veal olive | ib. |
| ——, beef olive | ib. |
| Pig, to barbicue | ib. |
| ——, to collar | ib. |
| ——, to collar in colours | 134 |
| ——, to pickle or souse | ib. |
| ——, to roast | ib. |
| ——, to dress lamb-fashion | ib. |
| Pigs’-feet and ears, fricassee of | 135 |
| ————————, ragout of | ib. |
| Pig’s-head, to roll | ib. |
| Pilaw, an Indian dish | ib. |
| Pork, to collar | 136 |
| ——, to pickle | ib. |
| ——, chine, to stuff or roast | ib. |
| —— cutlets | 137 |
| ——, gammon, to roast | ib. |
| ——, leg, to broil | ib. |
| ——, spring, to roast | ib. |
| Potatoes, to boil | ib. |
| ——, to bake | 138 |
| Potato balls | ib. |
| Potatoes, croquets of | ib. |
| ——, to fry | ib. |
| ——, to mash | 139 |
| ——, French way of cooking | ib. |
| ——, à-la-maitre d’hotel | ib. |
| Rice to boil | ib. |
| Rissoles | ib. |
| Rice | 140 |
| Robinson, to make a | 141 |
| Salad, to dress | ib. |
| Sausages, Bologna | ib. |
| ——, English | ib. |
| ——, Oxford | 142 |
| ——, for Scotch collops | ib. |
| ——, veal | ib. |
| ——, without skins | 143 |
| Spinach, the best mode of dressing | ib. |
| ——, to stew | ib. |
| Sweetbreads, ragout of | 144 |
| Savoury toasts, to relish wine | 144 |
| Tomato, to eat with roast meat | 145 |
| Tongues, to cure | ib. |
| ——, to smoke | 146 |
| ——, to bake | ib. |
| ——, to boil | ib. |
| ——, to pot | ib. |
| —— and udder to roast | 147 |
| ——, sheep’s, or any other, with oysters | ib. |
| Tripe, to dress | ib. |
| ——, to fricassee | ib. |
| Truffles and morels, to stew | ib. |
| Veal, to boil | 148 |
| ——, to collar | ib. |
| ——, to roast | ib. |
| ——, roasted, ragout of | ib. |
| ——, to stew | 149 |
| ——, with rice, to stew | ib. |
| ——, served in paper | ib. |
| ——, bombarded | ib. |
| —— balls | 150 |
| ——, breast | ib. |
| ——, breast, with cabbage and bacon | ib. |
| ——, breast, en fricandeau | ib. |
| ——, breast, glazed brown | ib. |
| ——, breast, stewed with peas | 151 |
| ——, breast, ragout | ib. |
| —— collops, with oysters | 151 |
| —— collops, with white sauce | 152 |
| —— cutlets, to dress | ib. |
| —— cutlets, larded | ib. |
| ——, fillet, to farce or roast | ib. |
| ——, fillet, to boil | 153 |
| ——, half a fillet, to stew | ib. |
| ——, knuckle, white | ib. |
| ——, knuckle, ragout | ib. |
| ——, leg, and bacon, to boil | 154 |
| ——, loin, to roast | ib. |
| ——, loin, to roast with herbs | ib. |
| ——, loin, fricassee of | ib. |
| ——, loin, bechamel | 155 |
| ——, neck, stewed with celery | ib. |
| —— olives | ib. |
| —— rumps | 156 |
| ——, shoulder, to stew | ib. |
