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Mrs. Beeton. Mrs. Beeton's Dictionary of Every-Day Cookery
Mrs. Beeton's Dictionary of Every-Day Cookery
Table of Contents
PREFACE
THE. DICTIONARY OF COOKERY
ALMOND CAKE
ALMOND CHEESECAKES
ALMOND PASTE, for Second-Course Dishes
ALMOND PUDDING, Baked (very rich)
ALMOND PUDDINGS, Small
ALMOND PUFFS
ALMOND SOUP
ANCHOVY BUTTER
ANCHOVY SAUCE, for Fish
ANCHOVY TOAST
ANCHOVIES, Fried
ANCHOVIES, Potted, or Anchovy Butter
APPLE CHARLOTTE, a very simple
APPLE CHEESECAKES
APPLE CUSTARD, Baked
APPLE DUMPLINGS, Baked (Plain family Dish)
APPLE DUMPLINGS, Boiled
APPLE FRITTERS
APPLE JAM
APPLE JELLY
APPLE JELLY
APPLE JELLY, Clear, for immediate Eating
APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes
APPLE PUDDING, Rich Baked
APPLE PUDDING, Baked
APPLE PUDDING, Baked (Very Good)
APPLE PUDDING, Boiled
APPLE SAUCE, for Geese, Pork, &c
APPLE SNOW (a pretty Supper Dish)
APPLE SNOWBALLS
APPLE SOUFFLÉ
APPLE TART or PIE
APPLE TART (Creamed)
APPLE TRIFLE (a Supper Dish)
APPLES à la Portugaise
APPLES, Buttered (Sweet Entremets)
APPLES and RICE (a Plain Dish)
APPLES AND RICE (a pretty Dish of)
APPLES, Compôte of (Soyer’s Recipe—a Dessert Dish)
APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)
APPLES, Ginger (a pretty Supper or Dessert Dish)
APPLES Iced, or Apple Hedgehog
APPLES in Red Jelly (a pretty Supper Dish)
APPLES, to preserve, in Quarters (in imitation of Ginger)
APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper)
APRICOT CREAM
APRICOT JAM, or Marmalade
APRICOT PUDDING, Baked
APRICOT TART
APRICOTS, Compôte of (an elegant Dish)
APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets)
APRIL—BILLS OF FARE
Dinner for 12 persons
Dinner for 10 persons
Dinner for 8 persons
Dinners for 6 persons
APRIL, Plain Family Dinners for
APRIL, Things in Season
ARROWROOT BISCUITS, or Drops
ARROWROOT BLANCMANGE (an inexpensive Supper Dish)
ARROWROOT PUDDING, Baked or Boiled
ARROWROOT SAUCE, for Puddings
ARROWROOT, to make
ARTICHOKES, Boiled
ARTICHOKES, a French Mode of Cooking
ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course)
ARTICHOKES à l’Italienne
ARTICHOKES, Boiled Jerusalem
ARTICHOKES, Mashed Jerusalem
ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup)
ASPARAGUS, Boiled
ASPARAGUS-PEAS (Entremets, or to be served as a Side Dish, with the Second Course)
ASPARAGUS PUDDING (a delicious Dish, to be served with the Second Course)
ASPARAGUS SOUP
ASPIC, or Ornamental Savoury Jelly
AUGUST—BILLS OF FARE
Dinner for 12 persons
Dinner for 8 persons
Dinner for 6 persons
AUGUST, Plain Family Dinners for
AUGUST, Things in Season
BACON, Boiled
BACON, Broiled Rashers of
BACON and HAMS, Curing of
BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe)
BACON or HAMS, to Cure in the Devonshire way
BACON, to Cure in the Wiltshire way
BACON, Fried Rashers of, and Poached Eggs
BARBEL
BARBERRIES (Berberis vulgaris)
BARBERRIES, to preserve in Bunches
BARLEY SOUP
BARLEY-SUGAR, to make
BARLEY-WATER, to make
BATTER PUDDING, Baked
BATTER PUDDING, Baked, with Dried or Fresh Fruit
BATTER PUDDING, Boiled
BATTER PUDDING, with Orange Marmalade
BEANS, Boiled Broad or Windsor
BEANS, Broad, à la Poulette
BEANS, Boiled French
BEANS, French Mode of Cooking French
BEANS, to Boil Haricots Blancs, or White Haricot
BEANS, Haricots Blancs & Minced Onions
BEANS, Haricots Blancs à la Maître d’Hôtel
BÉCHAMEL, or French White Sauce
BÉCHAMEL MAIGRE, or Without Meat
BEEF, Aitchbone of, Boiled
BEEF À LA MODE
BEEF À LA MODE (Economical)
BEEF, Baked
BEEF-BONES, Broiled
BEEF, Brisket of, à la Flamande
BEEF, Brisket of, Stewed
BEEF, Broiled, and Mushroom Sauce
BEEF, Broiled, and Oyster Sauce
BEEF BUBBLE-AND-SQUEAK
BEEF CAKE
BEEF, Collared
BEEF COLLOPS
BEEF CARVING
BEEF, Curried
BEEF, Roast Fillet of (Larded)
BEEF, Fricandeau of
BEEF, Fried Salt
BEEF FRITTERS
BEEF, Hashed
BEEF, Hunter’s
BEEF KIDNEY, to Dress
BEEF KIDNEY, to Dress
BEEF KIDNEY, to Dress (a more simple method)
BEEF MARROW-BONES, Boiled
BEEF, Minced
BEEF, Minced Collops of (an Entrée)
BEEF, Miroton of
BEEF OLIVES
BEEF OLIVES (Economical)
BEEF PALATES, to Dress (an Entrée)
BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)
BEEF, Potted
BEEF RAGOÛT
BEEF, Rib-bones of (a pretty Dish)
BEEF, Roast Ribs of
BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family)
BEEF RISSOLES
BEEF, Rolled, to eat like Hare
BEEF ROLLS
BEEF, Boiled Round of
BEEF, Miniature Round of (an excellent Dish for a small Family)
BEEF, to Pickle part of a Round, for Hanging
BEEF SAUSAGES
BEEF, Roast Sirloin of
BEEF, Sliced and Broiled (a pretty Dish)
BEEF, Spiced (to serve Cold)
BEEF, Stewed. (A Polish Dish.)
BEEF, Stewed Rump of
BEEF, Stewed Shin of
BEEF-TEA
BEEF-TEA, Baked
BEEF-TEA, Savoury (Soyer’s Recipe)
BEETROOT, Boiled
BEETROOT, Pickled
BISCUITS, Crisp
BISCUITS, Dessert, which may be flavoured with Ground Ginger, Cinnamon, &c
BISCUITS, Simple Hard
BLACK-COCK, to Roast
BLACK-COCK, to Carve
BLANCMANGE (a Supper Dish)
BLANCMANGE, Cheap
BOUDIN à la REINE (an Entrée; M. Ude’s Recipe)
BRAWN, to make
BREAD-MAKING
BREAD, to make good Home-made (Miss Acton’s Recipe)
BREAD, to make a Peck of good
BREAD-AND-BUTTER FRITTERS
BREAD-AND-BUTTER PUDDING, Baked
BREAD CRUMBS, Fried
BREAD, Fried, for Borders
BREAD, Fried Sippets of, for Garnishing many Dishes
BREAKFASTS
BRILL
BROWNING, for Stock
BROWNING for Gravies and Sauces
BRUSSELS-SPROUTS, Boiled
BUBBLE-AND-SQUEAK
BULLOCK’S HEART, to Dress a
BUNS, Light
BUNS, Plain
BUNS, Victoria
BUTTER, Browned
BUTTER, Clarified
BUTTER, Curled
BUTTER, Fairy
BUTTER, to keep Fresh
BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table
BUTTER, Melted
BUTTER, Melted (more Economical)
BUTTER, Rancid, What to do with
BUTTER, Melted (the French Sauce Blanche)
BUTTER, Melted, made with Milk
CABBAGE, Boiled
CABBAGE, Red, Pickled
CABBAGE, Red, Stewed
CABBAGE SOUP
CABINET or CHANCELLOR’S PUDDING
CABINET or BOILED BREAD-AND-BUTTER PUDDING, Plain
CAFÉ AU LAIT
CAFÉ NOIR
CAKES, Making and Baking of
CAKES, nice Breakfast
CAKE, Christmas
CAKE, Common (suitable for sending to Children at School)
CAKE, Economical
CAKE, Good Holiday
CAKE, Luncheon
CAKE, a nice useful
CAKE, a Pavini
CAKE, a nice Plain
CAKE, a nice Plain, for Children
CAKE, Queen
CAKE, Saucer, for Tea
CAKES, Scrap
CALF
CALF’S FEET, Baked or Stewed
CALF’S FEET, Boiled, and Parsley and Butter
CALF’S-FOOT BROTH
CALF’S FEET, Fricasseed
CALF’S-FEET JELLY
CALF’S HEAD à la Maître d’Hôtel
CALF’S HEAD, Boiled (with the Skin on)
CALF’S HEAD, Boiled (without the Skin)
CALF’S HEAD, Collared
CALF’S HEAD, Fricasseed (an Entrée)
CALF’S HEAD, Hashed
CALF’S HEAD, Moulded
CALF’S HEAD, to Carve
CALF’S LIVER, aux Fines Herbes and Sauce Piquante
CALF’S LIVER and BACON
CALF’S LIVER, Larded and Roasted (an Entrée)
CAMP VINEGAR
CANARY PUDDING (very good)
CANNELONS, or Fried Puffs (Sweet Entremets)
CAPER SAUCE, for Fish
CAPER SAUCE, for Boiled Mutton
CAPER SAUCE, a Substitute for
CAPSICUMS, Pickled
CARP, Baked
CARP, Stewed
CARROT JAM, to Imitate Apricot Preserve
CARROT PUDDING, Baked or Boiled
CARROT SOUP
CARROT SOUP
CARROTS, Boiled
CARROTS, to dress, in the German way
CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish)
CARROTS, Stewed
CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course)
CAULIFLOWERS, Boiled
CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course)
CAYENNE CHEESES
CAYENNE VINEGAR, or Essence of Cayenne
CELERY
CELERY SAUCE, for Boiled Turkey, Poultry, &c
CELERY SAUCE (a more simple Recipe)
CELERY SOUP
CELERY, Stewed, à la Crême
CELERY, Stewed (with White Sauce)
CELERY, Stewed (with White Sauce)
CELERY VINEGAR
CHAMPAGNE-CUP
CHARLOTTE-AUX-POMMES
CHARLOTTE-AUX-POMMES, an easy method of making
CHARLOTTE, Russe (an elegant Sweet Entremets)
CHEESE
CHEESE, Mode of Serving
CHEESE, Pounded
CHEESE, Toasted, or Scotch Rarebit
CHEESE, Toasted, or Welsh Rarebit
CHEESE SANDWICHES
CHEESECAKES
CHEROKEE, or Store Sauce
CHERRIES, Dried
CHERRIES, Morello, to Preserve
CHERRIES, to Preserve in Syrup (very delicious)
CHERRY BRANDY, to make
CHERRY JAM
CHERRY SAUCE, for Sweet Puddings (German Recipe)
CHERRY TART
CHESTNUT SAUCE, Brown
CHESTNUT SAUCE, for Fowls or Turkey
CHESTNUT (Spanish) SOUP
CHICKENS, Boiled
CHICKEN BROTH
CHICKEN, Curried
CHICKEN CUTLETS (an Entrée)
CHICKEN CUTLETS, French
CHICKEN, Fricasseed (an Entrée)
CHICKEN (or Fowl) PATTIES
CHICKEN (or Fowl) PIE
CHICKEN, Potted (a Luncheon or Breakfast Dish)
CHICKEN (or Fowl) SALAD
CHILI VINEGAR
CHINA CHILO
CHOCOLATE, to Make
CHOCOLATE CREAM
CHOCOLATE SOUFFLÉ
CLARET-CUP
COCK-A-LEEKIE
COCOA, to Make
COD
COD à la BÉCHAMEL
COD à la CREME
COD à l’ITALIENNE
COD à la MAÎTRE D’HÔTEL
COD, Curried
COD PIE
COD PIE. (Economical.)
COD, Salt, commonly called “Salt-fish.”
COD SOUNDS
COD SOUNDS, en Poule
COD’S HEAD & SHOULDERS
COD’S HEAD & SHOULDERS, to Carve
COFFEE, Essence of
COFFEE, Nutritious
COFFEE, Simple Method of Making
COFFEE, to Make
COFFEE, to Roast. (A French Recipe.)
COLLOPS, Scotch
COLLOPS, Scotch, White
COMPÔTE
CONFECTIONARY
COW-HEEL, Fried
COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet)
COWSLIP WINE
CRAB, to Choose
CRAB, to Dress
CRAB, Hot
CRAB SAUCE, for Fish (equal to Lobster Sauce)
CRAYFISH
CRAYFISH, Potted
CRAYFISH SOUP
CREAM à la VALOIS
CREAM CHEESE
CREAM, Devonshire
CREAM, Italian
CREAM SAUCE, for Fish or White Dishes
CREAM, Stone, of tous les Mois
CREAM, Swiss
CREAM, Vanilla
CREAM, Whipped, for putting on Trifles, serving in Glasses, &c
CRUMPETS
CRUST, Butter, for Boiled Puddings
CRUST, Common, for Raised Pies
CRUST, Dripping, for Kitchen Puddings, Pies, &c
CRUST, Lard or Flead
CRUST, Suet, for Pies or Puddings
CRUST, Common Short
CRUST, Very good Short for Fruit Tarts
CRUST, Another good Short
CUCUMBER SAUCE
CUCUMBER SAUCE, White
CUCUMBER SOUP (French Recipe)
CUCUMBER VINEGAR (a very nice addition to Salads)
CUCUMBERS, to Dress
CUCUMBERS, Fried
CUCUMBERS à la Poulette
CUCUMBERS, Pickled
CUCUMBERS, an excellent way of Preserving
CUCUMBERS, German Method of keeping for Winter use
CUCUMBERS, Stewed
CUCUMBERS, Stewed with Onions
CURRANT DUMPLINGS
CURRANT FRITTERS
CURRANT JAM, Black
CURRANT JAM, Red
CURRANT JELLY, Black
CURRANT JELLY, Red
CURRANT JELLY, White
CURRANT PUDDING, Boiled (Plain and Economical)
CURRANT PUDDING, Black or Red
CURRANT AND RASPBERRY TART, Red
CURRANTS, Iced, for Dessert
CURRY
CURRY ST. LEONARDS
CURRY-POWDER (Founded on Dr. Kitchener’s Recipe)
CURRY-POWDER (Capt. White’s Recipe; most excellent)
CUSTARDS, Boiled
CUSTARD PUDDING, Baked
CUSTARD PUDDING, Boiled
CUSTARD SAUCE, for Sweet Puddings or Tarts
CUSTARD TARTLETS, or Fanchonnettes
CUTLET, the Invalid’s
CUTLETS, Mutton, Italian
CUTLETS of Cold Mutton
DAMPFNUDELN, or German Puddings
DAMSON CHEESE
DAMSON JAM
DAMSON PUDDING
DAMSON TART
DAMSONS, Baked, for Winter use
DAMSONS, Compôte of
DAMSONS, Preserved
DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)
DARIOLES À LA VANILLE. (Sweet Entremets.)
DECEMBER—BILLS OF FARE
Dinner for 12 persons
Dinner for 10 persons
Dinner for 8 persons
Dinners for 6 persons
DECEMBER, Plain Family Dinners for
DECEMBER, Things in Season
DESSERT
DESSERT DISHES
DEVONSHIRE JUNKET
DINNER,
Service a la Russe (July)
Service a la Russe (November)
DORMERS
DRAUGHT for Summer
DRINK, Pleasant, for Warm Weather
DRIPPING, to Clarify
DUCK, Hashed
DUCKS, Roast
DUCK, Roast, to carve
DUCK AND PEAS, Stewed
DUCK AND PEAS, Stewed
DUCK, Stewed, in Turnips
DUCK, to Ragoût a whole
DUCK, Wild, Hashed
DUCK, Wild, Ragoût of
DUCK, Wild, Roast
DUCK, Wild, to Carve
DUMPLINGS, Sussex, or Hard
DUTCH FLUMMERY
EEL BROTH
EEL PIE
EEL SOUP
EELS, Boiled
EEL, Collared
EELS, Fried
EELS, en Matelote
EELS, Stewed
EELS, Stewed
EELS, à la Tartare
EGGS
EGG BALLS, for Soups and made Dishes
EGG SAUCE, for Salt Fish
EGG SOUP
EGG WINE
EGGS, to Boil for Breakfast, Salads, &c
EGGS, Buttered
EGGS, to Choose
EGGS, Ducks’
EGGS, Fried
EGGS à la Maître d’Hôtel
EGGS, to Pickle
EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked
EGGS, Plovers’
EGGS, Poached
EGGS, Poached, with Cream
EGGS, Scotch
EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish)
EGGS, to keep Fresh for several Weeks
EGGS, à la Tripe
ELDER WINE
ENDIVE
ENDIVE, à la Française
ENDIVE, Stewed
ESPAGNOLE, or Brown Spanish Sauce
FEBRUARY—BILLS OF FARE
Dinner for 12 persons
Dinner for 10 persons
Dinner for 8 persons
Dinners for 6 persons
FEBRUARY, Plain Family Dinners for
FEBRUARY, Things in Season
FENNEL SAUCE, for Mackerel
FIG PUDDING
FIG PUDDING (Staffordshire Recipe)
FIGS, Compôte of Green
FISH
FISH, General Directions for Dressing
FISH, General Directions for Carving
FISH CAKE
FISH AND OYSTER PIE
FISH PIE, with Tench and Eels
FISH SAUCE
FISH, Scalloped
FISH, Scalloped
FISH STOCK
FLOUNDERS, Boiled
FLOUNDERS, Fried
FLOWERS, Almond
FLOWERS, to Preserve Cut
FLOWERS, to Revive after Packing
FONDUE
FONDUE, Brillat Savarin’s (an excellent Recipe)
FOOD FOR INFANTS, and its Preparation
FORCEMEATS
FORCEMEAT BALLS, for Fish Soups
FORCEMEAT, French
FORCEMEAT, for Cold Savoury Pies
FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish
FORCEMEAT, for Baked Pike
FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)
FORCEMEAT VEAL, or VEAL QUENELLES
FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c
FOWLS, Boiled, à la Béchamel
FOWLS, Boiled, to Carve
FOWL, Boiled, with Oysters. (Excellent.)
FOWLS, Broiled, and Mushroom Sauce
FOWL, Boiled, and Rice
FOWLS, to Bone, for Fricassees, Curries, and Pies
FOWL, Croquettes of (an Entrée)
FOWL AND RICE, Croquettes of (an Entrée)
FOWL, Curried
FOWL, Fricasseed
FOWLS, Fried
FOWLS, Fried
FOWLS, Fried, and French Beans
FOWL au Gratin
FOWL, Hashed. An Entrée
FOWL, Hashed, Indian Fashion (an Entrée)
FOWL, an Indian Dish of (an Entrée)
FOWL à la Mayonnaise
FOWL, Minced (an Entrée)
FOWL, Minced, à la Béchamel
FOWL, Ragoût of
FOWLS, Roast
FOWL, Roast, to Carve
FOWL, Roast, Stuffed
FOWL SAUTE with Peas (an Entrée)
FOWL SCOLLOPS
FRENCH TERMS used in modern Household Cookery, explained
FRITTERS, Indian
FRITTERS, Plain
FRUIT, to Bottle Fresh. (Very useful in Winter.)
FRUIT, to Bottle Fresh
FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
FRUIT TURNOVERS (suitable for Pic-Nics)
GAME, Hashed
GERMAN PUFFS
GHERKINS, Pickled
GIBLET PIE
GIBLET SOUP
GINGER, Apple. (A Dessert Dish.)
GINGER-BEER
GINGER CREAM
GINGER, Preserved,
GINGER PUDDING
GINGER WINE
GINGERBREAD, Thick
GINGERBREAD, White
GINGERBREAD-NUTS, Rich Sweetmeats
GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
GLAZE for covering Cold Hams, Tongues, &c
GLAZE-KETTLE
GLAZE, to, Cold Joints, &c
GOLDEN PUDDING
GOOSE, Green
GOOSE, Hashed
GOOSE, Roast
GOOSE, Roast, to Carve
GOOSE STUFFING, Soyer’s Recipe for
GOOSEBERRIES, Compôte of
GOOSEBERRY CHIPS. (Useful for Dessert.)
GOOSEBERRY FOOL
GOOSEBERRY JAM
GOOSEBERRY JAM
GOOSEBERRY JAM, White or Green
GOOSEBERRY JELLY
GOOSEBERRY PUDDING, Baked
GOOSEBERRY PUDDING, Boiled
GOOSEBERRY SAUCE for Boiled Mackerel
GOOSEBERRY TART
GOOSEBERRY TRIFLE
GOOSEBERRY VINEGAR. (An Excellent Recipe.)
GOOSEBERRY WINE, Effervescing
GRAVIES, General Stock for
GRAVY, a Good Beef, for Poultry, Game, &c
GRAVY, Beef, a Quickly Made
GRAVY, Brown
GRAVY, Brown, without Meat
GRAVY, Cheap, for Minced Veal
GRAVY, Cheap, for Hashes, &c
GRAVY for Roast Meat
GRAVY for Venison
GRAVY, Jugged (Excellent)
GRAVY-KETTLE
GRAVY made without Meat for Fowls
GRAVY, Rich, for Hashes, Ragoûts, &c
GRAVY SOUP
GRAVY, Veal, for White Sauces, Fricassees, &c
GREENGAGE JAM
GREENGAGES, Compôte of
GREENGAGES, to Preserve and Dry
GREENGAGES, Preserved in Syrup
GREENS, Boiled Turnip
GROUSE PIE
GROUSE, Roast
GROUSE, to Carve
GROUSE SALAD (Soyer’s Recipe improved.)
GRUEL, to make
GUDGEONS
GUINEA-FOWL, Roast, Larded
GURNET, or GURNARD
HADDOCK, Baked
HADDOCK, Boiled
HADDOCK, Dried
HADDOCK, Dried
HAM OMELET (a delicious Breakfast Dish)
HAM, FRIED, AND EGGS (a Breakfast Dish)
HAM, Potted, that will keep Good for some time
HAM, Potted (a nice addition to the Breakfast or Luncheon table)
HAM, to Bake
HAM, to Boil
HAM, how to Boil to give it an excellent flavour
HAM, to Carve
HAMS, for Curing (Mons. Ude’s Recipe)
HAMS, to Cure Sweet, in the Westmoreland way
HAMS, to Pickle (Suffolk Recipe)
HAMS, to Salt Two, about 12 or 15 lbs. each
HAMS, to Smoke, at Home
HARE, Broiled (a Supper or Luncheon Dish)
HARE, Hashed
HARE, Jugged (very good)
HARE, Jugged (a Quicker and more Economical Way)
HARE, Potted (a Luncheon or Breakfast Dish)
HARE, Roast
HARE, Roast, to Carve
HARE SOUP
HARE SOUP
HERB POWDER, for Flavouring when Fresh Herbs are not obtainable
HERBS, to Dry, for Winter Use
HERRINGS, White, Baked
HERRINGS, Red or YARMOUTH BLOATERS
HIDDEN MOUNTAIN, The (a pretty Supper Dish)
HODGE-PODGE
HODGE-PODGE
HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes
HONEY CAKE
HORSERADISH
HORSERADISH SAUCE, to serve with Roast Beef
HORSERADISH VINEGAR
HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
ICE-CREAMS, Fruit
ICE, Lemon-water
ICED-PUDDING (Parisian Recipe)
ICES
ICES, to make Fruit-water
ICING, Almond, for Cakes
ICING, Sugar, for Cakes
INVALID COOKERY
INVALID’S CUTLET
INVALID’S JELLY
INVALIDS, Lemonade for
JAM ROLY-POLY PUDDING
JANUARY—BILLS OF FARE
Dinner for 10 persons
Dinner for 8 persons
Dinners for 6 persons
JANUARY, Plain Family Dinners for
JANUARY, Things in Season
JAUNEMANGE
JELLIES
JELLIES, Bottled, How to Mould
JELLY, Isinglass, or Gelatine
JELLY-BAG, How to make a
JELLY Moulded with fresh Fruit, or Macedoine de Fruits
JELLY, ORANGE, Moulded with slices of Orange
JELLY of Two Colours
JELLY, Open, with whipped Cream (a very pretty dish)
JELLY, Savoury, for Meat Pies
JELLY, to make the Stock for, and to Clarify it
JOHN DORY
JUNE—BILLS OF FARE
Dinner for 12 persons
Dinner for 10 persons
Dinner for 8 persons
Dinner for 6 persons
JUNE, Plain Family Dinners for
JUNE, Things in Season
JULY—BILLS OF FARE
Dinner for 12 persons
Dinner for 8 persons
Dinner for 6 persons
JULY, Plain Family Dinners for
JULY, Things in Season
JULIENNE, Soup à la
KALE BROSE (a Scotch Recipe)
KEGEREE
KIDNEYS, Broiled (a Breakfast or Supper Dish)
KIDNEYS, Fried
KIDNEY OMELET (a favourite French Dish)
KIDNEYS, Stewed
LAMB
LAMB, Breast of, and Green Peas
LAMB, Stewed Breast of
LAMB, Fore-quarter of, to Carve
LAMB CUTLETS
LAMB, Cutlets and Spinach (an Entrée)
LAMB, Roast Fore-quarter of
LAMB’S FRY
LAMB, Hashed, and Broiled Blade-Bone
LAMB, Boiled Leg of, à la Béchamel
LAMB, Roast Leg of
LAMB, Braised Loin of
LAMB, Roast Saddle of
LAMB, Roast Shoulder of
LAMB, Shoulder of, Stuffed
LANDRAIL, Roast, or Corn-Crake
LANDRAIL, to Carve
LARD, to Melt
LARDING
LARK PIE (an Entrée)
LARKS, Roast
LEEK SOUP
LEMON BISCUITS
LEMON BLANCMANGE
LEMON CAKE
LEMON CHEESECAKES
LEMON CREAM
LEMON CREAM, Economical
LEMON CREAMS, Very Good
LEMON CREAMS, or Custards
LEMON DUMPLINGS
LEMON JELLY
LEMON MINCEMEAT
LEMON-PEEL
LEMON PUDDING, Baked
LEMON PUDDING, Baked
LEMON PUDDING, Baked (Very Rich)
LEMON PUDDING, Boiled
LEMON PUDDING, Plain
LEMON SAUCE, for Boiled Fowl
LEMON WHITE SAUCE, for Fowls, Fricassees, &c
LEMON SAUCE, for Sweet Puddings
LEMON SPONGE
LEMON SYRUP
LEMONS, to Pickle, with the Peel on
LEMONS, to Pickle, without the Peel
LEMON WINE
LEMONADE
LEMONADE, Nourishing
LETTUCES
LEVERET, to Dress a
LIAISON OF EGGS, for Thickening Sauces
LIQUEUR JELLY
LIVER AND LEMON SAUCE, for Poultry
LIVER AND PARSLEY SAUCE, for Poultry
LOBSTERS, to Boil
LOBSTER CURRY (an Entrée)
LOBSTER CUTLETS (an Entrée)
LOBSTERS, to Dress
LOBSTER, Hot
LOBSTER PATTIES (an Entrée)
LOBSTER, Potted
LOBSTER (à la Mode Française)
LOBSTER SALAD
LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)
LOBSTER SOUP
LUNCHEONS
MACARONI, as usually served with the CHEESE COURSE
I
II
III
MACARONI, Sweet Pudding
MACARONI SOUP
MACARONI, a Sweet Dish of
MACAROONS
MACKEREL
MACKEREL, Baked
MACKEREL, Boiled
MACKEREL, Broiled
MACKEREL, Fillets of
MACKEREL, Pickled
MACKEREL, Potted
MAIGRE SOUP (i.e., Soup without Meat)
MAIZE, Boiled
MALT WINE
MANNA KROUP PUDDING
MARCH—BILLS OF FARE
Dinner for 12 persons
Dinner for 10 persons
Dinner for 8 persons
Dinner for 6 persons
MARCH, Plain Family Dinners for
MARCH, Things in Season
MARMALADE AND VERMICELLI PUDDING
MARROW-BONES, Boiled
MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c
MARROW PUDDING, Baked or Boiled
MAY—BILLS OF FARE
Dinner for 12 persons
Dinner for 10 persons
Dinner for 8 persons
Dinner for 6 persons
MAY, Plain Family Dinners for
MAY, Things in Season
MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes
MELONS
MERINGUES
MILK
MILK AND CREAM, to keep, in hot Weather
MILK AND CREAM, Separation of
MILK AND CREAM, Substitute for, in Tea and Coffee
MILK SOUP (a nice Dish for Children)
MINCE PIES
MINCEMEAT
MINCEMEAT, Excellent
MINT SAUCE, to serve with Roast Lamb
MINT VINEGAR
MOCK TURTLE SOUP
I
II
MUFFINS
MULBERRIES, Preserved
MULLAGATAWNY SOUP
MULLET, Grey
MULLET, Red
MUSHROOM KETCHUP
MUSHROOM POWDER (a valuable addition to Sauces and Gravies, when fresh Mushrooms are not obtainable)
MUSHROOM SAUCE, very rich and good, to serve with Fowls or Rabbits
MUSHROOM SAUCE, Brown, to serve with Roast Meat, &c
MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c
MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c. (a more simple Method)
MUSHROOMS, Baked (a Breakfast, Luncheon, or Supper Dish)
MUSHROOMS, Broiled (a Breakfast, Luncheon, or Supper Dish)
MUSHROOMS, Dried
MUSHROOMS, Pickled
MUSHROOMS, to Preserve
MUSHROOMS, Stewed
MUSHROOMS, Stewed in Gravy
MUSTARD, How to Mix
MUSTARD, Indian, an excellent Relish to Bread and Butter, or any cold Meat
MUSTARD, Tartar
MUTTON
MUTTON, Baked Minced
MUTTON, Boiled Breast of, and Caper Sauce
MUTTON, an excellent way to cook a Breast of
MUTTON, Broiled, and Tomato Sauce
MUTTON BROTH, to Make
MUTTON BROTH, to Make Quickly
MUTTON, Haunch of, to Carve
MUTTON, Leg of, to Carve
MUTTON, Loin of, to Carve
MUTTON, Saddle of, to Carve
MUTTON, Shoulder of, to Carve
MUTTON CHOPS, Broiled
MUTTON-COLLOPS
MUTTON, Curried
MUTTON CUTLETS, with Mashed Potatoes
MUTTON, Braised Fillet of, with French Beans
MUTTON, Haricot
MUTTON, Haricot
MUTTON, Haricot
MUTTON, Hashed
MUTTON, Roast Haunch of
MUTTON, Boiled Leg of
MUTTON, Boned Leg of, Stuffed
MUTTON, Braised Leg of
MUTTON, Roast Leg of
MUTTON, Roast Loin of
MUTTON, Rolled loin of (very Excellent)
MUTTON, Boiled Neck of
MUTTON, Ragoût of Cold Neck of
MUTTON, Roast Neck of
MUTTON PIE
MUTTON PIE
MUTTON PUDDING
MUTTON, Roast Saddle of
MUTTON, Roast Shoulder of
MUTTON SOUP, Good
NASTURTIUMS, Pickled (a very good Substitute for Capers)
NECTARINES, Preserved
NECTAR, Welsh
NEGUS, to make
NOVEMBER—BILLS OF FARE
Dinner for 12 persons
Dinner for 8 persons
Dinners for 6 persons
NOVEMBER, Plain Family Dinners for
NOVEMBER, Things in Season
NOVEMBER—BILLS OF FARE FOR A GAME DINNER
NOYEAU CREAM
NOYEAU, Home-made
OCTOBER—BILLS OF FARE
Dinner for 12 persons
Dinner for 8 persons
Dinners for 6 persons
OCTOBER, Plain Family Dinners for
OCTOBER, Things in Season
OMELET
OMELET, The Cure’s, or Omelette au Thon
OMELETTE AUX CONFITURES, or Jam Omelet
OMELET, Bachelor’s
OMELET, Plain Sweet
OMELETTE SOUFFLÉ
ONION SAUCE, Brown
ONION SAUCE, French, or Soubise
ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c
ONION SOUP
ONION SOUP, Cheap
ONIONS, Burnt, for Gravies
ONIONS, Pickled (a very simple Method, and exceedingly Good)
ONIONS, Pickled
ONIONS, Spanish, Baked
ONIONS, Spanish, Pickled
ONIONS, Spanish, Stewed
ORANGE BRANDY. (Excellent.)
ORANGE CREAM
ORANGE CREAMS
ORANGE FRITTERS
ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c
ORANGE JELLY
ORANGE MARMALADE
ORANGE MARMALADE
ORANGE MARMALADE, made with Honey
ORANGE MARMALADE, Pounded
ORANGE PUDDING, Baked
ORANGE PUDDING, Seville
ORANGE SALAD
ORANGE WINE, a very Simple and Easy Method of Making a very Superior
ORANGES, Compôte of
ORANGES, a Pretty Dish of
ORANGES, Iced
ORANGES, Preserved
OX, The
OX-CHEEK SOUP
OX-CHEEK, Stewed
OX-TAIL, Broiled (an Entrée)
OX-TAIL SOUP
OX-TAILS, Stewed
OYSTER, Forcemeat for Roast or Boiled Turkey
OYSTER KETCHUP
OYSTER PATTIES (an Entrée)
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c
OYSTER SOUP
OYSTER SOUP
OYSTERS, Fried
OYSTERS Fried in Batter
OYSTERS, to Keep
OYSTERS, Pickled
OYSTERS, Scalloped
OYSTERS, Scalloped
OYSTERS, Stewed
PANCAKES
PANCAKES
PANCAKES, French
PANCAKES, Snow
PAN KAIL
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c
PARSLEY, Fried, for Garnishing
PARSLEY JUICE, for Colouring various Dishes
PARSLEY, to Preserve through the Winter
PARSNIP SOUP
PARSNIPS, Boiled
PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish)
PARTRIDGE PIE
PARTRIDGE, Potted
PARTRIDGE, Roast
PARTRIDGE SOUP
PARTRIDGES, to Carve
PARTRIDGES, Hashed, or Salmi de Perdrix
PASTE, Common, for Family Pies
PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe)
PASTE, Puff, very Good
PASTE, Puff, Medium
PASTE, Puff (Soyer’s Recipe)
PASTRY AND PUDDINGS, Directions in connection with the making of
PASTRY, to Ice or Glaze
PASTRY SANDWICHES
PATE BRISEE, Crust French, for Raised Pies
PATTIES, Fried
PEA SOUP (Inexpensive)
PEA SOUP (Green)
PEA SOUP, Winter (Yellow)
PEACHES, Compôte of
PEACH FRITTERS
PEACHES PRESERVED IN BRANDY
PEARS, Baked
PEARS à L’ALLEMANDE
PEARS, Moulded
PEARS, Preserved
PEARS, Stewed
PEAS, Boiled Green
PEAS, Green, à la Française
PEAS, Stewed Green
PERCH, Boiled
PERCH, Fried
PERCH, Stewed with Wine
PETITES BOUCHÉES
PHEASANT
PHEASANT, Broiled (a Breakfast or Luncheon Dish)
PHEASANT, to Carve
PHEASANT CUTLETS
PHEASANT, Roast
PHEASANT, Roast, Brillat Savarin’s Recipe (à la Sainte Alliance)
PHEASANT SOUP
PICKLE, an Excellent
PICKLE, Indian (very Superior)
PICKLE, Mixed (very good)
PICKLE for Tongues or Beef (Newmarket Recipe)
PICKLE, Universal
PICKLES
PICNIC FOR 40 PERSONS, Bill of Fare for
PICNIC, Things not to be forgotten at
PIG, Sucking, to Carve
PIG, Sucking, Roast
PIG, Sucking, to Scald a
PIGS’ CHEEKS, to Dry
PIG’S FACE, Collared (a Breakfast or Luncheon Dish)
PIG’S FRY, to Dress
PIG’S LIVER (a Savoury and Economical Dish)
PIG’S PETTITOES
PIGEON, to Carve
PIGEON PIE (Epsom Grand-Stand Recipe)
PIGEONS, Broiled
PIGEONS, Roast
PIGEONS, Stewed
PIKE, Baked
PIKE, Boiled
PILLAU FOWL, based on M. Soyer’s Recipe (an Indian Dish)
PINEAPPLE CHIPS
PINEAPPLE FRITTERS (an elegant dish)
PINEAPPLE, Preserved
PINEAPPLE, Preserved, for present use
PIPPINS, Normandy, Stewed
PLAICE, Fried
PLAICE, Stewed
PLOVERS, to Carve
PLOVERS, to Dress
PLUM CAKE, Common
PLUM CAKE, a Nice
PLUM JAM
PLUM PUDDING, Baked
PLUM PUDDING, Excellent, made without Eggs
PLUM PUDDING, Unrivalled
PLUM PUDDING, a Plain Christmas, for Children
PLUM PUDDING, Christmas (very good)
PLUM PUDDING (a Pound)
PLUM PUDDING (Fresh Fruit)
PLUM TART
PLUMS, French, Stewed (a Dessert dish)
PLUMS (Preserved)
PLUMS, to Preserve Dry
PORK
PORK CHEESE (an Excellent Breakfast Dish)
PORK CUTLETS, or Chops
PORK CUTLETS, or Chops
PORK CUTLETS
PORK, Roast Griskin of
PORK, Hashed
PORK, Boiled Leg of
PORK, Roast Leg of
PORK, Leg of, to Carve
PORK, Roast Loin of
PORK, to Pickle
PORK, Pickled, to Boil
PORK PIES (Warwickshire Recipe)
PORK PIES, Little Raised
POTATO FRITTERS
POTATO PASTY
POTATO PUDDING
POTATO RISSOLES
POTATO SALAD
POTATO SNOW
POTATO SOUP
POTATO SOUP
POTATO SOUP (very Economical)
POTATOES, Baked
POTATOES, to Boil
POTATOES, to Boil in their Jackets
POTATOES, New, to Boil
POTATOES, Fried (French Fashion)
POTATOES, a German Method of Cooking
POTATOES, à la Maître d’Hôtel
POTATOES, Mashed
POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre
POTATOES, how to use Cold
POTATOES, to Steam
POULET AUX CRESSONS
POULET À LA MARENGO
POUND CAKE
PRAWN SOUP
PRAWNS, to Dress
PRESERVES
PTARMIGAN, the, or White Grouse
PTARMIGAN, to Dress the
PTARMIGAN, to Carve
PUDDING, Alma
PUDDING, Aunt Nelly’s
PUDDING, a Bachelor’s
PUDDING, Bakewell (very Rich)
PUDDING, Bakewell
PUDDING, Baroness (Author’s Recipe)
PUDDING, Royal Coburg
PUDDING, Cold
PUDDING, College
PUDDING, Comarques (Excellent)
PUDDING, Delhi
PUDDING, Empress
PUDDING, Exeter (Very Rich)
PUDDING-PIES, Folkestone
PUDDING, German
PUDDING, Half-Pay
PUDDING, Herodotus
PUDDING, Hunter’s
PUDDING, Manchester (to eat Cold)
PUDDING, Mansfield
PUDDING, Marlborough
PUDDING, Military
PUDDING, Monday’s
PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe)
PUDDING, Paradise
PUDDING, Pease
PUDDING, Quickly-Made
PUDDING, Somersetshire
PUDDING, Vicarage
PUDDING, West-Indian
PUDDING, Yorkshire, to serve with hot Roast Beef
PUFF-PASTE RINGS, or Puits d’Amour
PUMPKIN, Preserved
PUNCH, to make Hot
QUAILS, to Dress
QUAILS
QUINCE JELLY
QUINCE MARMALADE
RABBIT, Boiled
RABBIT, Curried
RABBIT, Fried
RABBIT, à la Minute
RABBIT PIE
RABBIT OR HARE, Ragoût of
RABBIT, Roast or Baked
RABBIT SOUP
RABBIT, Stewed
RABBIT STEWED, Larded
RABBITS, Stewed in Milk
RABBITS, to carve
RAISED PIE, of Poultry or Game
RAISED PIE, of Veal and Ham
RAISIN CHEESE
RAISIN PUDDING, Boiled. (Plain and Economical)
RAISIN PUDDING, Baked. (Plain and Economical.)
RAMAKINS, to serve with the Cheese Course
RAMAKINS PASTRY, to serve with the Cheese Course
RASPBERRY CREAM
RASPBERRY JAM
RASPBERRY JELLY
RASPBERRY VINEGAR
RATAFIAS
RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe)
REMOULADE, or French Salad-Dressing
RHUBARB JAM
RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade
RHUBARB PUDDING, Boiled
RHUBARB TART
RHUBARB WINE
RICE BISCUITS, or Cakes
RICE BLANCMANGE
RICE BREAD
RICE, Buttered
RICE CAKE
RICE, SAVOURY CASSEROLE OF; or Rice Border, for Ragoûts, Fricassées, &c. (An Entrée.)
RICE, SWEET CASSEROLE OF (an Entremets)
RICE CROQUETTES
RICE FRITTERS
RICE-MILK
RICE PUDDING, Baked
RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children)
RICE PUDDING, Plain Boiled
RICE PUDDING, Boiled
RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery)
RICE PUDDING, French, or Gâteau de Riz
RICE PUDDING, Baked or Boiled Ground
RICE PUDDING, Iced
RICE PUDDINGS, Miniature
RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers)
RICE SOUFFLÉ
RICE SOUP
RICE SOUP
RICE for Curries, &c., Boiled
RICE, To Boil, for Curries, &c. (Soyer’s Recipe.)
ROASTING, Memoranda in
ROLLS, Excellent
ROLLS, Hot
ROLLS, Fluted
ROUX, Brown, a French Thickening for Gravies and Sauces
ROUX, White, for thickening White Sauces
RUMP-STEAK, Fried
RUMP-STEAK AND KIDNEY PUDDING
RUMP-STEAK AND OYSTER SAUCE
RUMP-STEAK or BEEF-STEAK, Broiled
RUMP-STEAK PIE
RUMP-STEAK PUDDING, Baked
RUMP-STEAK, Rolled, Roasted, and Stuffed
RUMP-STEAK WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (à la Mode Française)
RUMP- or BEEF-STEAK, Stewed (an Entrée)
RUSKS, to make (Suffolk Recipe)
RUSKS, Italian
SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork
SAGO PUDDING
SAGO SAUCE FOR SWEET PUDDINGS
SAGO SOUP
SALAD, Boiled
SALAD DRESSING (Excellent)
SALAD DRESSING (Excellent)
SALAD DRESSING (Excellent)
SALAD, French
SALAD, Fresh Fruit (A Dessert Dish)
SALAD, Red Cabbage
SALAD, Summer
SALAD, Winter
SALMON (à la Genévése)
SALMON, Boiled
SALMON AND CAPER SAUCE
SALMON, Collared
SALMON, Crimped
SALMON, Curried
SALMON CUTLETS
SALMON, Pickled
SALMON, Potted
SALMON, to Cure
SALMON, to Help
SALSIFY, to Dress
SANDWICHES, Victoria
SAUCES, General Remarks upon
SAUCE à L’AURORE, for Trout, Soles, &c
SAUCE à la MATELOTE, for Fish
SAUCE ALLEMANDE,or German Sauce
SAUCE ARISTOCRATIQUE (a Store Sauce)
SAUCE, Benton (to serve with Hot or Cold Roast Beef)
SAUCE, Mango Chetney, Bengal Recipe for Making
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c)
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c)
SAUCE, Christopher North’s, for Meat or Game
SAUCE, Dutch, for Fish
SAUCE, Green Dutch, or Hollandaise Verte
SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish
SAUCE, Genévése, for Salmon, Trout, &c
SAUCE, Green, for Green Geese or Ducklings
SAUCE, Indian Chetney
SAUCE, Italian (Brown)
SAUCE, Italian (White)
SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.—Author’s Recipe)
SAUCE, Maître d’Hôtel (Hot), to serve with Calf’s Head, Boiled Eels, and different Fish
SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat)
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c
SAUCE, a Good, for Various Boiled Puddings
SAUCE, Plum-Pudding
SAUCE, Quin’s, an Excellent Fish Sauce
SAUCE, Reading
SAUCE, Robert, for Steaks, &c
SAUCE, Soyer’s, for Plum-Pudding
SAUCE, a Good, for Steaks
SAUCE, Sweet, for Puddings
SAUCE, Sweet, for Venison
SAUCE, Tournée
SAUCE FOR WILDFOWL
SAUSAGE-MEAT, Fried
SAUSAGE-MEAT STUFFING FOR TURKEYS
SAUSAGE OR MEAT ROLLS
SAUSAGES, Beef
SAUSAGES, Fried
SAUSAGES, Pork (Author’s Oxford Recipe)
SAUSAGES, Veal
SAVOY CAKE
SEA-BREAM, Baked
SEA-KALE, Boiled
SEED BISCUITS
SEED-CAKE, Common
SEED-CAKE, a Very Good
SEMOLINA PUDDING, Baked
SEMOLINA SOUP
SEPTEMBER—BILLS OF FARE
Dinner for 12 persons
Dinner for 8 persons
Dinner for 6 persons
SEPTEMBER, Plain Family Dinners for
SEPTEMBER, Things in Season
SHAD, to Dress
SHEEP’S BRAINS, en Matelote (an Entrée)
SHEEP’S FEET or TROTTERS (Soyer’s Recipe)
SHEEP’S HEAD
SHORTBREAD, Scotch
SHRIMP SAUCE, for Various Kinds of Fish
SHRIMPS OR PRAWNS, to Boil
SHRIMPS OR PRAWNS, Buttered
SHRIMPS, Potted
SKATE, to choose
SKATE, Boiled
SKATE, Crimped
SKATE, With Caper Sauce (à la Française)
SKATE, Small, Fried
SMELTS
SMELTS, to Bake
SMELTS, to Fry
SNIPES, to Dress
SNIPES, to Carve
SNOW-CAKE
SNOW-CAKE (a genuine Scotch Recipe)
SODA-BISCUITS
SODA-BREAD
SODA-CAKE
SOLE OR COD PIE
SOLES, to Choose
SOLES, Baked
SOLES, Boiled
SOLES, Boiled or Fried, to Help
SOLES, Filleted, à l’Italienne
SOLES, Fricasseed
SOLES, Fried Filleted
SOLES, Fried
SOLES, with Mushrooms
SOLES, with Cream Sauce
SOUFFLÉ, to make
SOUPS, General Directions for Making
SOUP-MAKING, the Chemistry and Economy of
SOUP, Baked
SOUP, Brilla
SOUP, Chantilly
SOUP, Calf’s-head
SOUP, à la Cantatrice. (An Excellent Soup, very Beneficial for the Voice.)
SOUP, à la Crécy
SOUP, à la Flamande (Flemish)
SOUP, à la Flamande (Flemish)
SOUP, a Good Family
SOUP, Hessian
SOUP, Portable
SOUP, Prince of Wales’s
SOUP, Regency
SOUP, à la Reine
SOUP, à la Reine (Economical)
SOUP, à la Solferino (Sardinian Recipe)
SOUP, Spring, or Potage Printanier
SOUP, Stew
SOUP, Stew
SOUP, Stew, of Salt Meat
SOUP, Useful for Benevolent Purposes
SOUP, White
SPINACH, to Boil (English Mode)
SPINACH dressed with Cream, à la Française
SPINACH, French Mode of Dressing
SPINACH-GREEN, for Colouring various Dishes
SPINACH SOUP (French Recipe)
SPONGE-CAKE
SPONGE-CAKE
SPONGE-CAKES, Small
SPRATS
SPRATS, Dried
SPRATS, Fried in Batter
SPROUTS, to Boil Young
STEW, Irish
STEW, Irish
STILTON CHEESE
STOCKS for all kinds of Soups (Rich Strong Stock)
STOCK, Economical
STOCK, Medium
STOCK, To Clarify
STOCK, White (to be used in the preparation of White Soups)
STOCK, Consommé or White, for many Sauces
STRAWBERRY JAM
STRAWBERRY JELLY
STRAWBERRIES and CREAM
STRAWBERRIES, Preserved in Wine
STRAWBERRIES, to Preserve Whole
STRAWBERRY, Open Tart of, or any other Kind of Preserve
STURGEON, Baked
STURGEON, Roast
SUET PUDDING, to serve with Roast Meat
SUGAR, to Boil, to Caramel
SUPPERS
SUPPER, BILL OF FARE FOR A BALL, FOR 60 PERSONS (for Winter)
SUPPER, BILL OF FARE FOR A BALL,
SWEETBREADS, Baked (an Entrée)
SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée
SWEETBREADS, Stewed (an Entrée)
SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée)
SWEETBREADS, another Way to Dress (an Entrée)
SYLLABUB
SYLLABUBS, Whipped
SYRUP for Jellies, to Clarify
TAPIOCA PUDDING
TAPIOCA SOUP
TARTLETS
TARTLETS, Polish
TEA, to make
TEA-CAKES
TEA-CAKES, to toast
TEAL, Roast
TEAL
TENCH, Matelot of
TENCH, Stewed with Wine
TENDRONS DE VEAU, Stewed (an Entrée)
TENDRONS DE VEAU (an Entrée)
TETE DE VEAU EN TORTUE (an Entrée)
TIPSY CAKE
TIPSY CAKE, an easy way of making
TOAD-IN-THE-HOLE (Cold Meat Cookery)
TOAD-IN-THE-HOLE (a Homely but Savoury Dish)
TOAST, to make Dry
TOAST, to make Hot Buttered
TOAST-AND-WATER
TOAST SANDWICHES
TOFFEE, Everton
TOMATO SAUCE for Keeping (Excellent)
TOMATO SAUCE for Keeping (Excellent)
TOMATO SAUCE for Keeping (Excellent)
TOMATO SAUCE, Hot, to serve with Cutlets, Roast Meats, &c
TOMATOES, Baked (Excellent)
TOMATOES, Baked (another Mode)
TOMATOES, Stewed
TOMATOES, Stewed
TONGUE, Boiled
TONGUES, to Cure
TONGUES, to Cure
TONGUE, to Pickle and Dress a, to Eat Cold
TREACLE PUDDING, Rolled
TRIFLE, to make a
TRIFLE, Indian
TRIPE, to Dress
TROUT, Stewed
TRUFFLES, to Dress, with Champagne
TRUFFLES A L’ITALIENNE
TRUFFLES, Italian Mode of Dressing
TRUFFLES AU NATUREL
TURBOT
TURBOT, Boiled
TURBOT, to Help
TURBOT À LA CREME
TURBOT, Baked Fillets of
TURBOT A L’ITALIENNE, Fillets of
TURBOT, or other Large Fish, Garnish for
TURBOT AU GRATIN
TURKEY, Boiled
TURKEY, Croquettes of (Cold Meat Cookery)
TURKEY, Fricasseed (Cold Meat Cookery)
TURKEY, Hashed
TURKEY, Roast
TURKEY, Roast
TURKEY POULTS, Roast
TURKEY SOUP (a Seasonable Dish at Christmas)
TURNIP SOUP
TURNIPS, Boiled
TURNIPS, Mashed
TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with the Second Course as a Side-dish.)
VANILLA CUSTARD SAUCE, to serve with Puddings
VEAL, Baked (Cold Meat Cookery)
VEAL, Roast Breast of
VEAL, Breast of, to Carve
VEAL, Stewed Breast of, and Peas
VEAL, à la Bourgeoise (Excellent)
VEAL CAKE (a Convenient Dish for a Picnic)
VEAL, Curried (Cold Meat Cookery)
VEAL CUTLETS (an Entrée)
VEAL CUTLETS, Broiled, à la Italienne (an Entrée)
VEAL CUTLETS, à la Maintenon (an Entrée)
VEAL, Fillet of, au Béchamel (Cold Meat Cookery)
VEAL, Roast Fillet of
VEAL, Fillet of
VEAL, Stewed Fillet of
VEAL, Fricandeau of (an Entrée)
VEAL, Fricandeau of (more economical)
VEAL, to Carve a Knuckle of
VEAL, to Ragoût a Knuckle of
VEAL, Stewed Knuckle of, and Rice
VEAL, Roast Loin of
VEAL, Loin of, au Béchamel (Cold Meat Cookery)
VEAL, Loin of, à la Daube
VEAL, to Carve Loin of
VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good)
VEAL, Minced (more economical)
VEAL, Minced, and Macaroni (a pretty side or corner dish)
VEAL, Moulded Minced (Cold Meat Cookery)
VEAL, Braised Neck of
VEAL, Roast Neck of
VEAL OLIVE PIE (Cold Meat Cookery)
VEAL PIE
VEAL AND HAM PIE
VEAL, Potted (for Breakfast)
VEAL, Ragoût of Cold (Cold Meat Cookery)
VEAL RISSOLES (Cold Meat Cookery)
VEAL ROLLS (Cold Meat Cookery)
VEAL, Stuffed and Stewed Shoulder of
VEAL, Stewed with Peas, Young Carrots, and New Potatoes
VEGETABLE MARROW, Boiled
VEGETABLE MARROW, Fried
VEGETABLE MARROWS IN WHITE SAUCE
VEGETABLE MARROW SOUP
VEGETABLE SOUP
VEGETABLE SOUP
VEGETABLE SOUP. (Good and Cheap, made without Meat.)
VEGETABLES, Cut for Soups, &c
VENISON, Hashed
VENISON, Roast Haunch of
VENISON, to Carve Haunch of
VENISON, Stewed
VERMICELLI PUDDING
VERMICELLI SOUP
VERMICELLI SOUP
VOL-AU-VENT (an Entrée)
VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM
VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit
WAFERS, Geneva
WALNUT KETCHUP
WALNUT KETCHUP
WALNUTS, to have Fresh throughout the Season
WALNUTS, Pickled (very Good)
WATER SOUCHY
WHEATEARS, to Dress
WHISKEY CORDIAL
WHITEBAIT, to Dress
WHITE SAUCE, Good
WHITE SAUCE, Made without Meat
WHITE SAUCE (a very Simple and Inexpensive Method)
WHITING, Boiled
WHITING, Broiled
WHITING, &c
WHITING, Fried
WHITING AU GRATIN, or BAKED WHITING
WHITING AUX FINES HERBES
WIDGEON, Roast
WIDGEON
WINE OR BRANDY SAUCE FOR PUDDINGS
WINE SAUCE FOR PUDDINGS
WINE SAUCE FOR PUDDINGS, Excellent
WINE, to Mull
WOODCOCK, Roast
WOODCOCK
WOODCOCK, SCOTCH
YEAST-CAKE
YEAST-DUMPLINGS
YEAST, to Make, for Bread
YEAST, Kirkleatham
FOOTNOTE:
Asque ad Finem
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