| —— steaks | ib. |
| —— sweetbreads, to fry | ib. |
| —— sweetbreads, to roast | 157 |
| Vegetables, to stew | ib. |
| Venison, haunch, to roast | ib. |
| ——, to boil | ib. |
| ——, haunch, to broil | 158 |
| ——, to recover when tainted | ib. |
| ——, red deer, to pot | ib. |
| ——, excellent substitute for | ib. |
| Water-cresses, to stew | 159 |
| POULTRY. |
| Chicken, to make white | 161 |
| ——, to fricassee | ib. |
| ——, white fricassee of | 162 |
| ——, or fowl, cream of | 163 |
| ——, to fry | ib. |
| ——, to heat | ib. |
| ——, dressed with peas | ib. |
| —— and ham, ragout of | ib. |
| ——, or ham and veal patés | 164 |
| Duck, to boil | ib. |
| ——, to boil à-la-Française | ib. |
| ——, à-la-braise | ib. |
| ——, to hash | 165 |
| ——, to stew with cucumbers | ib. |
| ——, to stew with peas | ib. |
| Fowls, to fatten in a fortnight | ib. |
| ——, to make tender | ib. |
| ——, to roast with anchovies | ib. |
| ——, with rice, called pilaw | ib. |
| ——, to hash | 166 |
| ——, to stew | ib. |
| Goose, to stuff | ib. |
| ——, liver of, to dress | ib. |
| Pigeons, to boil | ib. |
| ——, to broil | 167 |
| Pigeons, to jug | 167 |
| ——, to pot | ib. |
| ——, to stew | ib. |
| ——, biscuit of | 168 |
| ——, en compote | ib. |
| ——, à la crapaudine | 169 |
| ——, in disguise | ib. |
| ——, in fricandeau | ib. |
| ——, aux poires | 170 |
| ——, pompeton of | ib. |
| ——, au soleil | ib. |
| ——, à la Tatare, with cold sauce | 171 |
| ——, surtout of | ib. |
| Poultry, tainted, to preserve | ib. |
| Pullets, with oysters | ib. |
| ——, to bone and farce | 172 |
| Rabbits, to boil | ib. |
| ——, to boil with onions | ib. |
| ——, brown fricassee of | ib. |
| ——, white fricassee of | ib. |
| Turkey, to boil | 173 |
| —— with oysters | ib. |
| —— à la daube | ib. |
| ——, roasted, delicate gravy for | 174 |
| —— or veal stuffing | ib. |
| GAME. |
| Hare, to dress | 175 |
| ——, to roast | ib. |
| ——, to hash | 176 |
| ——, to jug | ib. |
| ——, to mince | 177 |
| ——, to stew | ib. |
| —— stuffing | ib. |
| Partridge, to boil | 177 |
| ——, to roast | ib. |
| ——, à la paysanne | ib. |
| ——, à la Polonaise | ib. |
| ——, à la russe | 178 |
| ——, rolled | ib. |
| ——, stewed | ib. |
| ——, salme of | ib. |
| ——, to pot | 179 |
| —— pie | ib. |
| Pheasant, to boil | ib. |
| ——, with white sauce | 180 |
| ——, à la braise | ib. |
| ——, à l’Italienne | ib. |
| Pheasant, puré of | 181 |
| Widgeon, to dress | ib. |
| Wild-duck, to roast | ib. |
| Woodcocks and snipes, to roast | ib. |
| ——, à la Française | ib. |
| ——, to pot | ib. |
| SAUCES. |
| Anchovy, essence of | 183 |
| —— pickle | ib. |
| —— sauce | ib. |
| ——, to recover | ib. |
| Bacchanalian sauce | 184 |
| Bechamel | ib. |
| Beef bouilli, sauce for | ib. |
| —— à la russe, sauce for | 185 |
| Bread sauce | ib. |
| ———— for pig | ib. |
| Browning for made dishes | ib. |
| Butter, to burn | 186 |
| ——, to clarify | ib. |
| ——, plain melted | ib. |
| ——, to thicken for peas | ib. |
| Caper sauce | 187 |
| Carp sauce | ib. |
| ——, light brown sauce for | ib. |
| —— and tench, sauce for | ib. |
| ——, white sauce for | ib. |
| ——, or tench, Dutch sauce for | 188 |
| —— sauce for fish | ib. |
| Cavechi, an Indian pickle | ib. |
| Celery sauce, white | 189 |
| ————, brown | ib. |
| Chickens, boiled, sauce for | ib. |
| —— or game, sauce for | ib. |
| ——, white sauce for | ib. |
| Consommé | ib. |
| Cream sauce for white dishes | 190 |
| Cullis, to thicken sauces | ib. |
| ——, brown | ib. |
| ——, à la reine | ib. |
| ——, turkey | 191 |
| —— of veal, or other meat | ib. |
| Dandy sauce, for all sorts of poultry and game | ib. |
| Devonshire sauce | 192 |
| Ducks, sauce for | ib. |
| Dutch sauce | ib. |
| —— sauce for fish | ib. |
| —— sauce for meat or fish | ib. |
| —— sauce for trout | 193 |
| Egg sauce | ib. |
| Exquisite, the | ib. |
| Fish sauce | ib. |
| —— sauce, excellent white | 196 |
| ——, white sauce for, with capers and anchovies | ib. |
| ——, stock | ib. |
| Forcemeat balls for sauces | ib. |
| Fowls, white sauce for | 197 |
| —— of all kinds, or roasted mutton, sauce for | ib. |
| General sauce | 198 |
| Genoese sauce, for stewed fish | ib. |
| German sauce | 198 |
| Gravy, beef | ib. |
| —— beef, to keep | 199 |
| ——, brown | ib. |
| Green sauce, for green geese or ducklings | ib. |
| Ham sauce | 200 |
| Hare or venison sauce | ib. |
| Harvey’s sauce | ib. |
| Hashes or fish, sauce for | ib. |
| ——, white, or chickens, sauce for | ib. |
| Horseradish sauce | ib. |
| Italian sauce | 201 |
| Ketchup | ib. |
| Lemon sauce | ib. |
| Liver sauce for boiled fowls | ib. |
| Lobster sauce | ib. |
| Marchioness’s sauce | 202 |
| Meat jelly for sauces | ib. |
| Mixed sauce | ib. |
| Mushroom ketchup | 203 |
| —— sauce | 204 |
| Mutton, roasted, sauce for | ib. |
| Onion sauce | ib. |
| ————, brown | ib. |
| Oyster sauce | ib. |
| Pepper-pot | ib. |
| Pike sauce | 205 |
| Piquante, sauce | ib. |
| Poivrade sauce | 206 |
| Poor man’s sauce | ib. |
| Quin’s fish sauce | ib. |
| Ragout sauce | ib. |
| Ravigotte, sauce | ib. |
| ————, à la bourgeoise | ib. |
| Relishing sauce | 207 |
| Remoulade, sauce | ib. |
| Rice sauce | 208 |
| Richmond sauce | ib. |
| Roast meat, sauce for | ib. |
| Robert, sauce | ib. |
| Salad sauce | ib. |
| Shalot sauce | 209 |
| Spanish sauce | ib. |
| Steaks, sauce for | ib. |
| Sultana sauce | ib. |
| Tomato ketchup | ib. |
| —— sauce | 210 |
| Turkey, savoury jelly for | ib. |
| —— or chicken sauce | 211 |
| —— or fowl, boiled, sauce for | ib. |
| Venison sauce | ib. |
| ————, sweet | ib. |
| Walnut ketchup | ib. |
| White sauce | 213 |
| —— wine sweet sauce | ib. |
| CONFECTIONARY. |
| Almacks | 215 |
| Almond butter | ib. |
| —— cheesecakes | ib. |
| —— cream | 216 |
| —— paste | ib. |
| —— puffs | 217 |
| Angelica, to candy | ib. |
| Apples, to do | ib. |
| ——, (pippins) to candy | ib. |
| ——, (pippins) to dry | ib. |
| ——, to preserve green | 218 |
| ——, (golden pippins) to preserve | ib. |
| ——, (crabs) to preserve | ib. |
| ——, (Siberian crabs) to preserve, transparent | ib. |
| ——, (golden pippins) to stew | ib. |
| ——, cheese | 219 |
| ——, conserve of | ib. |
| ——, demandon | ib. |
| ——, fraise | ib. |
| ——, fritters | 220 |
| ——, jelly | ib. |
| ——, (crab) jam or jelly | 221 |
| ——, (pippin or codling) jelly | ib. |
| —— and pears, to dry | ib. |
| Apricots in brandy | 222 |
| —— chips | ib. |
| —— burnt cream | ib. |
| ——, to dry | ib. |
| ——, jam | 223 |
| —— and plum jam | ib. |
| —— paste | ib. |
| ——, to preserve | ib. |
| ——, to preserve whole | 224 |
| ——, to preserve in jelly | ib. |
| Bances, French | ib. |
| Barberries, to preserve | 225 |
| Biscuits | ib. |
| ——, Dutch | ib. |
| ——, ginger | 226 |
| ——, lemon | ib. |
| ——, ratafia | ib. |
| ——, table | ib. |
| Blancmange | ib. |
| ——, Dutch | 227 |
| Bread | ib. |
| ——, diet | ib. |
| ——, potato | 228 |
| ——, rice | ib. |
| ——, rye | ib. |
| ——, Scotch, short | ib. |
| Loaves, buttered | ib. |
| Loaf, egg | 229 |
| Buns | ib. |
| ——, Bath | 230 |
| ——, plain | ib. |
| Butter, to make without churning | ib. |
| ——, black | ib. |
| ——, Spanish | 231 |
| Cake | ib. |
| ——, excellent | ib. |
| ——, great | ib. |
| ——, light | ib. |
| ——, nice | ib. |
| ——, plain | 232 |
| ——, very rich | 232 |
| ——, without butter | ib. |
| ——, almond | ib. |
| ——, almond, clear | 233 |
| ——, apple | 234 |
| ——, apricot clear | ib. |
| ——, biscuit | ib. |
| ——, bread | ib. |
| ——, breakfast | 235 |
| ——, breakfast, excellent | ib. |
| ——, breakfast, Bath | ib. |
| ——, butter | ib. |
| ——, caraway | 236 |
| ——, caraway, small | 237 |
| ——, cocoa-nut | ib. |
| ——, currant, clear | ib. |
| ——, egg | ib. |
| ——, enamelled | ib. |
| ——, Epsom | ib. |
| ——, ginger | 238 |
| ——, ginger, or hunting | ib. |
| ——, gooseberry, clear | ib. |
| ——, Jersey | ib. |
| ——, Jersey merveilles | ib. |
| ——, London wigs | 239 |
| ——, onion | ib. |
| ——, orange | ib. |
| ——, orange clove | ib. |
| ——, orange-flower | 240 |
| ——, plum | ib. |
| ——, plum, clear | ib. |
| ——, Portugal | ib. |
| ——, potato | ib. |
| ——, pound | ib. |
| ——, pound davy | 242 |
| ——, quince, clear | ib. |
| ——, ratafia | ib. |
| ——, rice | ib. |
| ——, rock | 243 |
| ——, royal | ib. |
| ——, Savoy or sponge | ib. |
| ——, seed | ib. |
| ——, Shrewsbury | 244 |
| ——, sponge | 245 |
| ——, sugar | ib. |
| ——, sugar, little | ib. |
| ——, sweet | ib. |
| ——, tea | ib. |
| ——, tea, dry | 246 |
| ——, thousand | ib. |
| ——, Tunbridge | ib. |
| ——, veal | ib. |
| ——, Yorkshire | 247 |
| Calves’-foot jelly | ib. |
| Cheese, to make | ib. |
| ——, the best in the world | 248 |
| ——, to stew | 249 |
| ——, cream | ib. |
| ——, cream, Princess Amelia’s | ib. |
| ——, cream, Irish | ib. |
| ——, rush | 250 |
| ——, winter cream | ib. |
| ——, cream, to make without cream | ib. |
| ——, damson | ib. |
| ——, French | 251 |
| ——, Italian | ib. |
| ——, lemon | ib. |
| Cheesecakes | ib. |
| ——, almond | 253 |
| ——, cocoa-nut | ib. |
| ——, cream | ib. |
| ——, curd | 254 |
| ——, lemon | ib. |
| ——, orange | ib. |
| ——, Scotch | ib. |
| Cherries, to preserve | 255 |
| ——, to preserve (Morella) | ib. |
| ——, brandy | 256 |
| ——, to dry | ib. |
| ——, dried, liquor for | ib. |
| Cherry jam | 257 |
| Cocoa jam | ib. |
| Cocoa-nut candy | ib. |
| Coffee, to roast | ib. |
| ——, to make the foreign way | ib. |
| Cream, to make rise in cold weather | 258 |
| ——, to fry | ib. |
| ——, and curd, artificial | ib. |
| ——, of rice | 259 |
| ——, almond | ib. |
| ——, barley | ib. |
| ——, French barley | ib. |
| ——, chocolate | 260 |
| ——, citron | ib. |
| ——, clotted | ib. |
| ——, coffee | ib. |
| ——, eringo | ib. |
| ——, fruit | 261 |
| ——, preserved fruit | ib. |
| ——, Italian | ib. |
| ——, lemon | ib. |
| ——, lemon, without cream | 262 |
| ——, lemon, frothed | ib. |
| ——, orange | ib. |
| ——, orange, frothed | 263 |
| ——, Imperial, orange | ib. |
| ——, pistachio | ib. |
| ——, raspberry | ib. |
| ——, ratafia | ib. |
| ——, rice | ib. |
| ——, runnet whey | 264 |
| ——, snow | ib. |
| ——, strawberry | ib. |
| ——, sweetmeat | ib. |
| ——, whipt | ib. |
| Cucumbers, to preserve green | ib. |
