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Table of Contents
ОглавлениеALMOND PASTE, for Second-Course Dishes.
ALMOND PUDDING, Baked (very rich) .
ANCHOVIES, Potted, or Anchovy Butter.
APPLE CHARLOTTE, a very simple.
APPLE DUMPLINGS, Baked (Plain family Dish) .
APPLE JELLY, Clear, for immediate Eating.
APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.
APPLE PUDDING, Baked (Very Good) .
APPLE SAUCE, for Geese, Pork, &c.
APPLE SNOW (a pretty Supper Dish) .
APPLE TRIFLE (a Supper Dish) .
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) .
APRICOTS, Compôte of (an elegant Dish) .
APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets) .
APRIL, Plain Family Dinners for.
ARROWROOT BLANCMANGE (an inexpensive Supper Dish) .
ARROWROOT PUDDING, Baked or Boiled.
ARROWROOT SAUCE, for Puddings.
ARTICHOKES, a French Mode of Cooking.
ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course) .
ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup) .
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) .
ASPIC, or Ornamental Savoury Jelly.
AUGUST, Plain Family Dinners for.
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.
BARBERRIES (Berberis vulgaris) .
BARBERRIES, to preserve in Bunches.
BATTER PUDDING, Baked, with Dried or Fresh Fruit.
BATTER PUDDING, with Orange Marmalade.
BEANS, Boiled Broad or Windsor.
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, Brisket of, à la Flamande.
BEEF, Broiled, and Mushroom Sauce.
BEEF, Broiled, and Oyster Sauce.
BEEF, Roast Fillet of (Larded) .
BEEF KIDNEY, to Dress (a more simple method) .
BEEF, Minced Collops of (an Entrée) .
BEEF PALATES, to Dress (an Entrée) .
BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)
BEEF, Rib-bones of (a pretty Dish) .
BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family) .
BEEF, Rolled, to eat like Hare.
BEEF, Miniature Round of (an excellent Dish for a small Family) .
BEEF, to Pickle part of a Round, for Hanging.
BEEF, Sliced and Broiled (a pretty Dish) .
BEEF, Spiced (to serve Cold) .
BEEF, Stewed. (A Polish Dish.)
BEEF-TEA, Savoury (Soyer’s Recipe) .
BISCUITS, Dessert, which may be flavoured with Ground Ginger, Cinnamon, &c.
BOUDIN à la REINE (an Entrée; M. Ude’s Recipe) .
BREAD, to make good Home-made (Miss Acton’s Recipe) .
BREAD, to make a Peck of good.
BREAD-AND-BUTTER PUDDING, Baked.
BREAD, Fried Sippets of, for Garnishing many Dishes.
BROWNING for Gravies and Sauces.
BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table.
BUTTER, Melted (more Economical) .
BUTTER, Rancid, What to do with.
BUTTER, Melted (the French Sauce Blanche) .
BUTTER, Melted, made with Milk.
CABINET or CHANCELLOR’S PUDDING.
CABINET or BOILED BREAD-AND-BUTTER PUDDING, Plain.
CAKE, Common (suitable for sending to Children at School) .
CAKE, a nice Plain, for Children.
CALF’S FEET, Boiled, and Parsley and Butter.
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, Fricasseed (an Entrée) .
CALF’S LIVER, aux Fines Herbes and Sauce Piquante.
CALF’S LIVER, Larded and Roasted (an Entrée) .
CANNELONS, or Fried Puffs (Sweet Entremets) .
CAPER SAUCE, for Boiled Mutton.
CAPER SAUCE, a Substitute for.
CARROT JAM, to Imitate Apricot Preserve.
CARROT PUDDING, Baked or Boiled.
CARROTS, to dress, in the German way.
CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish) .
CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course) .
CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course) .
CAYENNE VINEGAR, or Essence of Cayenne.
CELERY SAUCE, for Boiled Turkey, Poultry, &c.
CELERY SAUCE (a more simple Recipe) .
CELERY, Stewed (with White Sauce) .
CELERY, Stewed (with White Sauce) .
CHARLOTTE-AUX-POMMES, an easy method of making.
CHARLOTTE, Russe (an elegant Sweet Entremets) .
CHEESE, Toasted, or Scotch Rarebit.
CHEESE, Toasted, or Welsh Rarebit.
CHERRIES, Morello, to Preserve.
CHERRIES, to Preserve in Syrup (very delicious) .
CHERRY SAUCE, for Sweet Puddings (German Recipe) .
CHESTNUT SAUCE, for Fowls or Turkey.
CHICKEN, Fricasseed (an Entrée) .
CHICKEN, Potted (a Luncheon or Breakfast Dish) .
COD, Salt, commonly called “Salt-fish.”
COD’S HEAD & SHOULDERS, to Carve.
COFFEE, Simple Method of Making.
COFFEE, to Roast. (A French Recipe.)
COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet) .
CRAB SAUCE, for Fish (equal to Lobster Sauce) .
CREAM SAUCE, for Fish or White Dishes.
CREAM, Stone, of tous les Mois.
CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.
CRUST, Butter, for Boiled Puddings.
CRUST, Common, for Raised Pies.
CRUST, Dripping, for Kitchen Puddings, Pies, &c.
CRUST, Suet, for Pies or Puddings.
CRUST, Very good Short for Fruit Tarts.
CUCUMBER SOUP (French Recipe) .
CUCUMBER VINEGAR (a very nice addition to Salads) .
CUCUMBERS, an excellent way of Preserving.
CUCUMBERS, German Method of keeping for Winter use.
CUCUMBERS, Stewed with Onions.
CURRANT PUDDING, Boiled (Plain and Economical) .
CURRANT PUDDING, Black or Red.
CURRANT AND RASPBERRY TART, Red.
CURRY-POWDER (Founded on Dr. Kitchener’s Recipe) .
CURRY-POWDER (Capt. White’s Recipe; most excellent) .
CUSTARD SAUCE, for Sweet Puddings or Tarts.
CUSTARD TARTLETS, or Fanchonnettes.
DAMPFNUDELN, or German Puddings.
DAMSONS, Baked, for Winter use.
DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)
DARIOLES À LA VANILLE. (Sweet Entremets.)
DECEMBER, Plain Family Dinners for.
Service a la Russe (November) .
DRINK, Pleasant, for Warm Weather.
EGG BALLS, for Soups and made Dishes.
EGGS, to Boil for Breakfast, Salads, &c.
EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.
EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish) .
EGGS, to keep Fresh for several Weeks.
ESPAGNOLE, or Brown Spanish Sauce.
FEBRUARY, Plain Family Dinners for.
FIG PUDDING (Staffordshire Recipe) .
FISH, General Directions for Dressing.
FISH, General Directions for Carving.
FISH PIE, with Tench and Eels.
FLOWERS, to Revive after Packing.
FONDUE, Brillat Savarin’s (an excellent Recipe) .
FOOD FOR INFANTS, and its Preparation.
FORCEMEAT BALLS, for Fish Soups.
FORCEMEAT, for Cold Savoury Pies.
FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.
FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)
FORCEMEAT VEAL, or VEAL QUENELLES.
FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.
FOWL, Boiled, with Oysters. (Excellent.)
FOWLS, Broiled, and Mushroom Sauce.
FOWLS, to Bone, for Fricassees, Curries, and Pies.
FOWL, Croquettes of (an Entrée) .
FOWL AND RICE, Croquettes of (an Entrée) .
FOWLS, Fried, and French Beans.
FOWL, Hashed, Indian Fashion (an Entrée) .
FOWL, an Indian Dish of (an Entrée) .
FOWL SAUTE with Peas (an Entrée) .
FRENCH TERMS used in modern Household Cookery, explained.
FRUIT, to Bottle Fresh. (Very useful in Winter.)
FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)
FRUIT TURNOVERS (suitable for Pic-Nics) .
GINGER, Apple. (A Dessert Dish.)
GINGERBREAD-NUTS, Rich Sweetmeats.
GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)
GLAZE for covering Cold Hams, Tongues, &c.
GOOSE STUFFING, Soyer’s Recipe for.
GOOSEBERRY CHIPS. (Useful for Dessert.)
GOOSEBERRY JAM, White or Green.
GOOSEBERRY SAUCE for Boiled Mackerel.
GOOSEBERRY VINEGAR. (An Excellent Recipe.)
GOOSEBERRY WINE, Effervescing.
GRAVY, a Good Beef, for Poultry, Game, &c.
GRAVY made without Meat for Fowls.
GRAVY, Rich, for Hashes, Ragoûts, &c.
GRAVY, Veal, for White Sauces, Fricassees, &c.
GREENGAGES, to Preserve and Dry.
GREENGAGES, Preserved in Syrup.
GROUSE SALAD (Soyer’s Recipe improved.)
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, how to Boil to give it an excellent flavour.
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.
HARE, Broiled (a Supper or Luncheon Dish) .
HARE, Jugged (a Quicker and more Economical Way) .
HARE, Potted (a Luncheon or Breakfast Dish) .
HERB POWDER, for Flavouring when Fresh Herbs are not obtainable.
HERBS, to Dry, for Winter Use.
HERRINGS, Red or YARMOUTH BLOATERS.
HIDDEN MOUNTAIN, The (a pretty Supper Dish) .
HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.
HORSERADISH SAUCE, to serve with Roast Beef.
HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)
ICED-PUDDING (Parisian Recipe) .
JANUARY, Plain Family Dinners for.
JELLIES, Bottled, How to Mould.
JELLY, Isinglass, or Gelatine.
JELLY Moulded with fresh Fruit, or Macedoine de Fruits.
JELLY, ORANGE, Moulded with slices of Orange.
JELLY, Open, with whipped Cream (a very pretty dish) .
JELLY, Savoury, for Meat Pies.
JELLY, to make the Stock for, and to Clarify it.
JUNE, Plain Family Dinners for.
JULY, Plain Family Dinners for.
KALE BROSE (a Scotch Recipe) .
KIDNEYS, Broiled (a Breakfast or Supper Dish) .
KIDNEY OMELET (a favourite French Dish) .
LAMB, Breast of, and Green Peas.
LAMB, Fore-quarter of, to Carve.
LAMB, Cutlets and Spinach (an Entrée) .
LAMB, Hashed, and Broiled Blade-Bone.
LAMB, Boiled Leg of, à la Béchamel.
LANDRAIL, Roast, or Corn-Crake.
LEMON PUDDING, Baked (Very Rich) .
LEMON WHITE SAUCE, for Fowls, Fricassees, &c.
LEMON SAUCE, for Sweet Puddings.
LEMONS, to Pickle, with the Peel on.
LEMONS, to Pickle, without the Peel.
LIAISON OF EGGS, for Thickening Sauces.
LIVER AND LEMON SAUCE, for Poultry.
LIVER AND PARSLEY SAUCE, for Poultry.
LOBSTER (à la Mode Française) .
LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)
MACARONI, as usually served with the CHEESE COURSE.
MAIGRE SOUP (i.e., Soup without Meat) .
MARCH, Plain Family Dinners for.
MARMALADE AND VERMICELLI PUDDING.
MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.
MARROW PUDDING, Baked or Boiled.
MAY, Plain Family Dinners for.
MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes.
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) .
MINT SAUCE, to serve with Roast Lamb.
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) .
MUSTARD, Indian, an excellent Relish to Bread and Butter, or any cold Meat.
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 Quickly.
MUTTON, Shoulder of, to Carve.
MUTTON CUTLETS, with Mashed Potatoes.
MUTTON, Braised Fillet of, with French Beans.
MUTTON, Boned Leg of, Stuffed.
MUTTON, Rolled loin of (very Excellent) .
MUTTON, Ragoût of Cold Neck of.
NASTURTIUMS, Pickled (a very good Substitute for Capers) .
NOVEMBER, Plain Family Dinners for.
NOVEMBER—BILLS OF FARE FOR A GAME DINNER.
OCTOBER, Plain Family Dinners for.
OMELET, The Cure’s, or Omelette au Thon.
OMELETTE AUX CONFITURES, or Jam Omelet.
ONION SAUCE, French, or Soubise.
ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.
ONIONS, Pickled (a very simple Method, and exceedingly Good) .
ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.
ORANGE MARMALADE, made with Honey.
ORANGE WINE, a very Simple and Easy Method of Making a very Superior.
OX-TAIL, Broiled (an Entrée) .
OYSTER, Forcemeat for Roast or Boiled Turkey.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
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.
PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish) .
PARTRIDGES, Hashed, or Salmi de Perdrix.
PASTE, Common, for Family Pies.
PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe) .
PASTE, Puff (Soyer’s Recipe) .
PASTRY AND PUDDINGS, Directions in connection with the making of.
PATE BRISEE, Crust French, for Raised Pies.
PHEASANT, Broiled (a Breakfast or Luncheon Dish) .
PHEASANT, Roast, Brillat Savarin’s Recipe (à la Sainte Alliance) .
PICKLE, Indian (very Superior) .
PICKLE for Tongues or Beef (Newmarket Recipe) .
PICNIC FOR 40 PERSONS, Bill of Fare for.
PICNIC, Things not to be forgotten at.
PIG’S FACE, Collared (a Breakfast or Luncheon Dish) .
PIG’S LIVER (a Savoury and Economical Dish) .
PIGEON PIE (Epsom Grand-Stand Recipe) .
PILLAU FOWL, based on M. Soyer’s Recipe (an Indian Dish) .
PINEAPPLE FRITTERS (an elegant dish) .
PINEAPPLE, Preserved, for present use.
PLUM PUDDING, Excellent, made without Eggs.
PLUM PUDDING, a Plain Christmas, for Children.
PLUM PUDDING, Christmas (very good) .
PLUMS, French, Stewed (a Dessert dish) .
PORK CHEESE (an Excellent Breakfast Dish) .
PORK PIES (Warwickshire Recipe) .
POTATO SOUP (very Economical) .
POTATOES, to Boil in their Jackets.
POTATOES, Fried (French Fashion) .
POTATOES, a German Method of Cooking.
POTATOES, à la Maître d’Hôtel.
POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.
PTARMIGAN, the, or White Grouse.
PUDDING, Bakewell (very Rich) .
PUDDING, Baroness (Author’s Recipe) .
PUDDING, Comarques (Excellent) .
PUDDING, Manchester (to eat Cold) .
PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe) .
PUDDING, Yorkshire, to serve with hot Roast Beef.
PUFF-PASTE RINGS, or Puits d’Amour.
RAISED PIE, of Poultry or Game.
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.
RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe) .
REMOULADE, or French Salad-Dressing.
RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.
RICE, SAVOURY CASSEROLE OF; or Rice Border, for Ragoûts, Fricassées, &c. (An Entrée.)
RICE, SWEET CASSEROLE OF (an Entremets) .
RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children) .
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 SNOWBALLS (A Pretty Dish for Juvenile Suppers) .
RICE for Curries, &c., Boiled.
RICE, To Boil, for Curries, &c. (Soyer’s Recipe.)
ROUX, Brown, a French Thickening for Gravies and Sauces.
ROUX, White, for thickening White Sauces.
RUMP-STEAK AND KIDNEY PUDDING.
RUMP-STEAK or BEEF-STEAK, Broiled.
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) .
SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.
SAGO SAUCE FOR SWEET PUDDINGS.
SALAD, Fresh Fruit (A Dessert Dish) .
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, 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, 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, Quin’s, an Excellent Fish Sauce.
SAUCE, Robert, for Steaks, &c.
SAUCE, Soyer’s, for Plum-Pudding.
SAUSAGE-MEAT STUFFING FOR TURKEYS.
SAUSAGES, Pork (Author’s Oxford Recipe) .
SEPTEMBER, Plain Family Dinners for.
SHEEP’S BRAINS, en Matelote (an Entrée) .
SHEEP’S FEET or TROTTERS (Soyer’s Recipe) .
SHRIMP SAUCE, for Various Kinds of Fish.
SKATE, With Caper Sauce (à la Française) .
SNOW-CAKE (a genuine Scotch Recipe) .
SOLES, Boiled or Fried, to Help.
SOLES, Filleted, à l’Italienne.
SOUPS, General Directions for Making.
SOUP-MAKING, the Chemistry and Economy of.
SOUP, à la Cantatrice. (An Excellent Soup, very Beneficial for the Voice.)
SOUP, à la Flamande (Flemish) .
SOUP, à la Flamande (Flemish) .
SOUP, à la Reine (Economical) .
SOUP, à la Solferino (Sardinian Recipe) .
SOUP, Spring, or Potage Printanier.
SOUP, Useful for Benevolent Purposes.
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) .
STOCKS for all kinds of Soups (Rich Strong Stock) .
STOCK, White (to be used in the preparation of White Soups) .
STOCK, Consommé or White, for many Sauces.
STRAWBERRIES, Preserved in Wine.
STRAWBERRIES, to Preserve Whole.
STRAWBERRY, Open Tart of, or any other Kind of Preserve.
SUET PUDDING, to serve with Roast Meat.
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) .
SYRUP for Jellies, to Clarify.
TENDRONS DE VEAU, Stewed (an Entrée) .
TENDRONS DE VEAU (an Entrée) .
TETE DE VEAU EN TORTUE (an Entrée) .
TIPSY CAKE, an easy way of making.
TOAD-IN-THE-HOLE (Cold Meat Cookery) .
TOAD-IN-THE-HOLE (a Homely but Savoury Dish) .
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 (another Mode) .
TONGUE, to Pickle and Dress a, to Eat Cold.
TRUFFLES, to Dress, with Champagne.
TRUFFLES, Italian Mode of Dressing.
TURBOT A L’ITALIENNE, Fillets of.
TURBOT, or other Large Fish, Garnish for.
TURKEY, Croquettes of (Cold Meat Cookery) .
TURKEY, Fricasseed (Cold Meat Cookery) .
TURKEY SOUP (a Seasonable Dish at Christmas) .
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, 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, Broiled, à la Italienne (an Entrée) .
VEAL CUTLETS, à la Maintenon (an Entrée) .
VEAL, Fillet of, au Béchamel (Cold Meat Cookery) .
VEAL, Fricandeau of (an Entrée) .
VEAL, Fricandeau of (more economical) .
VEAL, Stewed Knuckle of, and Rice.
VEAL, Loin of, au Béchamel (Cold Meat Cookery) .
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 OLIVE PIE (Cold Meat Cookery) .
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 MARROWS IN WHITE SAUCE.
VEGETABLE SOUP. (Good and Cheap, made without Meat.)
VEGETABLES, Cut for Soups, &c.
VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM.
VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit.
WALNUTS, to have Fresh throughout the Season.
WALNUTS, Pickled (very Good) .
WHITE SAUCE, Made without Meat.
WHITE SAUCE (a very Simple and Inexpensive Method) .
WHITING AU GRATIN, or BAKED WHITING.
WINE OR BRANDY SAUCE FOR PUDDINGS.
WINE SAUCE FOR PUDDINGS, Excellent.
BEETON’S ONE SHILLING HOUSEHOLD BOOKS,
VALUABLE WORKS of REFERENCE for FAMILIES.
HOUSEHOLD AND REFERENCE BOOKS, PUBLISHED BY WARD, LOCK, AND TYLER.
