PAGE
Beef stock	1
Veal stock, for soups	ib.
Consumé, or the essence of meat	2
Cullis, or a thick gravy	ib.
Liquid of colour for sauces, &c.	3
Benshamelle	4
To make a passing of flour and butter for cullis or benshamelle	ib.
Soup a la reine	5
Crayfish soup	ib.
Vermicelli soup (white)	6
To make a leason	ib.
Cleared brown stock for gravy soups	ib.
Rice soup	7
Celery soup	8
Turnip soup	ib.
Cressey soup	ib.
Santé, or spring soup	9
Onion soup	10
Green peas soup	ib.
Old peas soup	11
Peas soup another way	12
Giblet soup	13
Fish Meagré soup	14
Mock turtle of calf's head	ib.
Mutton broth	15
Real turtle	16
Callipee	19
Glaize for hams, larding, roasted poultry, &c.	20
Fish plain boiled, how to be prepared	21
Fish generally fried	22
—— to prepare for frying, &c.	23
Broiled fish, how prepared	ib.
—— salmon ditto	24
—— mackarel, common way	25
To stew fish	ib.
Water souchée of perch, flounders, soles, eels, &c.	26
Roasted pike or sturgeon	ib.
Bacquillio with herbs	27
Entrée of eels	28
—— of soles	ib.
—— of whitings, &c.	29
—— of salmon	ib.
—— of smelts, &c.	30
—— of mackarel	31
Mackarel the german way	ib.
Olios, or a spanish dish	32
The olio, how to be made	34
Hodge podge, or english olio	36
Light forcemeat for pies or fowls, &c.	38
Forcemeat balls for ragouts, &c.	ib.
Egg for balls	39
Omlets of eggs for garnishing or cutting in slips	ib.
Ox cheek	40
Beef tails	41
Haricot sauce	41
Beef collops	42
Fillet of beef larded	ib.
Beef palates	43
Rump of beef a-la-daube, or braised	ib.
To make Spanish onion sauce	44
Savoy sauce	ib.
Ashée sauce	45
Brisket of beef with Spanish onions	ib.
——— with ashée or haricot	46
Rump of beef a-la mode	ib.
Baked beef	47
Marrow bones	48
Mutton rumps marinated	ib.
To make marinate	49
Haricot mutton cutlets	ib.
Fillet of mutton with cucumbers	50
Stewed cucumbers	ib.
Mutton cutlets with potatoes	51
—— a la Maintenon	52
Cutlets a la Irish stew	53
Pork cutlets with red or white cabbage	ib.
To stew cabbage	54
Pork cutlets with robert sauce	ib.
To make robert sauce	55
Pork cutlets another way	ib.
Fillet of pork roasted	56
Pigs feet and ears	ib.
To prepare pigs feet and ears	57
Compotte of pigeons	ib.
Pigeons a la craupidine	58
Pigeons glaized	59
Pigeons a la sousell	ib.
Hashed calf's head	60
Breast of veal en gallentine	61
Breast of veal ragout	ib.
Neck of veal en erison	62
Neck of veal larded	63
Veal cutlets larded	ib.
Loin of veal a la cream	64
Veal tendrons (brown or white)	65
Celery sauce, (white), for veal, chickens, turkies,&c.	66
Celery sauce, (brown), for pullets, &c.	ib.
Veal cutlets au natural	67
Veal collops (brown)	ib.
———— (white)	68
Fricando veal	69
Sorrel sauce	ib.
Veal olives	70
Breast of veal with oysters	ib.
Lamb's head minced	71
Breast of lamb with benshamelle	72
Breast or tendrons of lamb en matelote	ib.
—— of lamb with peas	73
To stew peas for sauce, for lamb, veal, chickens, &c.	ib.
Lamb cutlets with cucumbers	74
Neck of lamb glaized	75
Onion sauce	ib.
Lamb cutlets with tendrons	ib.
Turnip sauce	76
Lamb cutlets with tendrons another way	77
Shoulder of lamb glaized	77
—————— en epigram	78
—————— grilled	ib.
Hind quarter of lamb marinated	79
——————— with spinach	80
Leg of lamb with oysters	ib.
Currie	81
Plain rice to be eaten with currie	82
Currie of lobster	83
—— of veal	ib.
—— of mutton	ib.
Pig's head currie	84
Directions for roasting	ib.
Soup for a family	85
To prepare a haunch of venison, or mutton, for roasting	86
To roast woodcocks or snipes	87
——— larks	88
To fry breadcrumbs	ib.
To roast turkies	89
——— rabbits	ib.
——— hares	ib.
——— hares another way	ib.
——— pigeons	90
——— quails, or ruffs and rees	ib.
——— guinea fowls, pea fowls, pullets, chickens, and turkey poults	91
——— wild fowl	ib.
——— partridges and pheasants	ib.
——— green geese and ducklings	ib.
——— other geese and tame ducks	92
——— a pig	92
——— sweetbreads	93
——— ribs of beef	ib.
——— fillet of veal	ib.
Observations on meat and poultry	94
Stuffing for turkies, hares, veal, &c.	ib.
Gravy for roast meat, steaks, and poultry	95
Peloe of rice	ib.
————— another way	96
Timbol of rice	97
Petit patties of chicken and ham	98
Patties of lobsters or oysters	99
Forcemeat patties	ib.
Pulpton of chicken, rabbits, &c.	100
Fishmeagre pie	101
Raised ham pie, with directions for making a raised crust	102
Raised chicken pie	103
Flat chicken pie (or tourte)	ib.
Pigeon pie	104
Raised turkey pie with a tongue	105
—— macaroni pie	106
—— beef steak pie	ib.
Veal pie	107
Pork pie	108
Eel pie	109
Mutton pie	ib.
Sea pie	110
Rissoles	ib.
To fry parsley	111
Puffs with chicken, &c.	ib.
Wings and legs of fowls with colours	112
—— larded and glaized	113
Fowl a la Menehout	114
Pulled chicken (or turkey)	ib.
Another way	115
Pullet a la Memorancy	ib.
Chickens with lemon sauce	116
To make lemon sauce	ib.
Fricassee of chickens or rabbits (white)	117
Chickens or turkies with celery	118
Turkies, pullets, or chickens, with oyster sauce	ib.
To make white oyster sauce	ib.
Chickens with peas	119, 120
Fricassee of chickens or rabbits (brown)	ib.
To fry oysters for a dish	121
Directions for poultry, &c. plain boiled	ib.
Jugged hare	122
Glaized hare	123
Duck aux naves	ib.
A duck with cucumbers	124
—— a la benshamelle	125
Hashed mutton	ib.
—— venison	126
—— fowls	127
—— hare, wild fowl, pheasants, or partridges	128
Broiled beef steaks	ib.
Beef steak pudding	129
Oyster sauce for beef steaks	130
To dress mutton, lamb, or pork chops in a plain manner	ib.
To dress veal cutlets	131
Minced veal for a dish	ib.
———— another way	132
Partridges or pheasants au choux	ib.
———————— with truffles	133
Turkey with truffles	134
Truffle sauce for turkies, &c.	ib.
Turkey with chesnuts	135
—— with ragout	136
Rabbits with onions	ib.
Glaized sweetbreads	137
Matelote of rabbits	ib.
Sweetbreads en erison	138
Stewed giblets plain	ib.
—— with peas	139
Green truffles for a dish	ib.
Rabbits en gallentine for a dish	140
Ham braised	ib.
Jerusalem artichokes stewed	141
——————— another way	142
Mashed potatoes	ib.
Cauliflower with parmezan cheese	143
———— a la sauce	ib.
———— a la cream	144
Stewed artichoke bottoms	ib.
French beans a la cream for a dish	145
Stewed cardoons	ib.
Vegetables in a mould	146
Broiled mushrooms	147
Stewed mushrooms (brown) and (white)	147, 148
Mashed turnips	ib.
Potatoes creamed	149
Stewed watercresses	ib.
A neat dish of vegetables	150
Vegetable pie	ib.
Fried potatoes	151
Fried onions with parmezan cheese	152
Pickle tongue forced	153
Stewed endive	ib.
Forced cucumbers	154
To stew peas for a dish	ib.
Salad of asparagus	155
Asparagus peas	ib.
——— another way	156
Stewed asparagus for sauce	157
Directions for vegetables	ib.
Pickled oysters	158
Oyster atlets	159
Scollop oysters	160
Oyster loaves	161
Ragout of sweetbreads (brown)	ib.
——————— (white)	162
Poached eggs with forrel or endive	163
Buttered eggs	ib.
Fried eggs, &c.	164
Eggs a la trip	165
Omlet of eggs	ib.
Fricassee of tripe	167
Lambs tails and ears	ib.
Curried atlets	168
To stew maccaroni	169
Stewed cheese	ib.
To prepare a batter for frying different articles, being a sufficient quantity for one dish	170
Fried celery	ib.
—— peths	171
—— sweetbreads	ib.
—— artichoke bottoms	ib.
—— tripe and onions	172
Hard eggs fried	ib.
To dress a lamb's fry	173
——————— another way	ib.
Puffs with forcemeat of vegetables	ib.
Rammequins	174
To dress part of a wild boar	175
Plovers eggs, to be served up different ways	176
Buttered lobsters	ib.
Meat cake	177
Collared pig	178
Red beef for slices	179
Savory jelly	180
Aspect of fish	181
—— of meat or fowl	182
Canopies	183
Salmagundy	ib.
Salad of lobster	184
French salad	185
Blancmange	ib.
Dutch blancmange	186
Riband blancmange	187
Cleared calves feet jelly	ib.
Marbrée jelly	188
Bagnets a l'eau	189
Apple fritters for a dish	190
Golden pippins a la cream	191
————— another way	192
Stewed pippins another way	193
Cream for pies	193
Mince meat	194
Compote of oranges	195
Tea cream	196
Virgin cream	197
Coffee cream	ib.
Burnt cream	ib.
Pastry cream	198
Almond paste	ib.
Cheese cakes	199
Almond nuts	200
To make syllabub	ib.
Trifle	201
Tarts or tartlets	202
Paste for stringing tartlets	ib.
To stew apples for tarts	203
Fried puffs with sweetmeats	204
Pyramid paste	ib.
Icing for a cake	206
Cherries in brandy for desserts	ib.
To make buns	207
Orgeat	ib.
Orange marmalade	208
Raspberry jam	209
Quince jam	210
Green gage jam	ib.
Apricot jam	211
Preserved apricots for tarts or desserts	ib.
Currant jelly	212
Crisp tart paste	213
Eggs and bacon another way	ib.
To make puff paste	214
——— an almond cake	215
Almond custards	216
Rhubarb tart	ib.
Orange pudding	217
Rice pudding	218
Tansey pudding	219
Almond pudding	ib.
Marrow pudding	220
Bread pudding	ib.
A rich plum pudding	221
Batter pudding	ib.
Boiled apple pudding	222
Apple dumplings	223
Baked apple pudding	ib.
Damson pudding	224
————— another way	ib.
Baked fruit pudding another way	225
Muffin pudding with dried cherries	226
Potatoe pudding	227
Carrot pudding	ib.
Ice cream	228
Observation on stores	ib.
Partridge soup	229
Collared eels	230
White puddings	231
Sausage meat	232
Calf's liver roasted	233
To dry herbs	ib.
To make anchovie liquor to be used in fish sauces	234
Potted lobster	ib.
To clarify butter for potting	235
Potted cheese	236
—— veal	236
—— larks or small birds	237
To dry morells, mushrooms, and champignons	238
Mushroom powder	ib.
Potted beef	239
Tarragon vinegar	ib.
Walnut ketchup for fish sauces	240
To pickle tongues, &c.	ib.
India pickle	241
To dry artichoke bottoms	243
To pickle cucumbers, &c.	244
Rules to be observed in pickling	245
To pickle onions	246
——— mushrooms	ib.
——— beet roots	247
——— artichoke bottoms	248
——— large cucumbers	249
——— red cabbage	250
——— currants	251
——— barberries	ib.
Sour crout	252
Peas pudding, to be eaten with boiled pork	253
Currie, or pepper water	254
Grills and sauce, which are generally eaten after dinner	255
Salmé of woodcocks	256
To make a haggess	ib.
French black puddings	257
Milk punch	258
Plum pottage	259
Candied orange or lemon peels	260
Lemonade or orangeade	261
Poivrade sauce for game, Maintenon cutlets, &c.	261
Lobster sauce for fish	262
Oyster sauce for fish	263
Shrimp sauce for fish	264
Dutch sauce for fish	ib.
Anchovie sauce for fish	265
Observations in respect of fish sauces, &c.	ib.
Apple sauce, for pork, geese, &c.	267
Green sauce for ducklings or green geese	268
Fennel sauce for mackarel	ib.
Bread sauce, for turkies, game, &c.	269
Melted butter	ib.
To make melon citron	270
Rusks, or tops and bottoms	271
Wafers	ib.
Cracknels	272
To bake pears	273
To clarify sugar	ib.
Syrup of cloves, &c.	274
—— golden pippins	275
—— capillaire	276
Flowers in sugar	ib.
Syrup of roses	277
To preserve cucumbers	ib.
———— currants	278
———— barberries	279
Gooseberry fool	280
Sago	281
Oatmeal pottage, or gruel	ib.
To bottle gooseberries, &c. for tarts	282
———————— another way	283
Small cakes	ib.
Diet bread cake	284
Sponge biscuits	ib.
Common seed cake	285
Cinnamon cakes	ib.
To make red colouring for pippin paste, &c. for garnishing twelfth cakes	286
Twelfth cakes	ib.
Bristol cakes	287
Hyde park corner cakes	288
Good gingerbread nuts	ib.
Bride cake	289
Rice cakes	290
Bath cakes	291
Pancakes	ib.
Shrewsbury cakes	292
Portugal cakes, or heart cakes	293
Macaroons	ib.
Mirangles	294
Ratafias	295
Lemon puffs	ib.
Chantilly basket	296
Green codlins, frosted with sugar	297
Pound cake	ib.
Yest cake	298
Rich plum cake	299
Dried cherries	300
Pippins with rice	301
To make English bread	ib.
French bread	302
Pulpton of apples	303
A sweet omlet of eggs	304
To keep cucumbers for winter use for sauces	ib.
To preserve mushrooms for sauces	305
Pullet roasted with batter	ib.
Dutch beef	306
Mushroom ketchup	ib.
Suet pudding	307
Savoy cake	308
Nutmeg syrup	ib.
Sweetbreads with veal and ham	309
Essence of ham for sauces	310
Ox heart roasted	ib.
Slices of cod fried with oysters	311
Small crusts to be eaten with cheese or wine after dinner	ib.
Devilled almonds	312
Boiled tripe and onions	ib.
—— sweetbreads	313
Broiled sweetbreads	ib.
Conclusion, with remarks	314