A.
A la reine soup,
5
Almond cake,
215
—— custards,
216
—— nuts,
200
—— paste,
198
—— pudding,
219
Almonds devilled,
312
Anchovie essence for fish sauces,
234
——— sauce,
265
Apples, to stew, for tarts,
203
Apple dumplings,
223
—— fritters,
190
—— pudding baked,
223
————— boiled,
222
—— sauce for pork, &c.,
267
Apricot jam,
211
Apricots, preserved, for tarts or desserts,
ib.
Artichoke bottoms fried,
171
—————— stewed,
144
——————, to dry,
243
——————, to pickle,
248
Ashée sauce,
45
Asparagus peas,
155
——— peas another way,
156
——— tops for sauces,
157
Aspect of fish,
181
—— of meat or fowl,
182
Atlets curried,
168
B.
Bacquillio with herbs,
27
Bagnets a l'eau,
189
Baked beef,
47
—— pears,
273
Barberries, to pickle,
251
———— to preserve. 279
Bath cakes,
291
Batter, to prepare, for frying,
170
——— pudding,
221
Beef collops,
42
—— palates stewed,
43
—— red, for slices,
179
—— steaks broiled,
128
—— steak pudding,
129
—— stock,
1
—— tails,
41
Beet root, to pickle,
247
Benshamelle, or white cullis,
4
Black puddings, french,
257
Blancmange, white,
185
Boiled sweetbreads,
313
Breadcrumbs to prepare for frying,
88
Bread pudding,
220
—— sauce for turkies, &c.,
269
Breast of lamb with benshamelle,
72
————— en matelote,
ib.
————— with peas,
73
Breast of veal en gallentine,
61
————— ragout,
ib.
————— with oysters,
70
Bride cakes,
289
Brisket of beef with spanish onions,
45
——————— ashée or haricot,
46
Bristol cakes,
287
Broiled mackarel,
25
——— salmon,
24
——— sweetbreads,
313
Burnt cream,
197
Butter clarified for potting,
235
—— melted,
269
Buns,
207
C.
Cabbage, red, to pickle,
250
——— to stew,
54
Calf's feet jelly,
187
—— head hashed,
60
—— liver roasted,
233
Callipash,
18
Callipee,
19
Canopies,
183
Cardoons stewed,
145
Carrot pudding,
227
Cauliflower a la cream,
144
———— sauce,
143
———— with parmezan cheese,
ib.
Celery fried,
170
—— sauce (brown),
66
—— sauce (white),
ib.
—— soup,
8
Champignons, &c. to dry,
238
Chantilly basket,
296
Cheese cakes,
199
—— stewed,
169
Cherries in brandy for desserts,
206
Chicken puffs,
111
——— tourte,
103
——— with lemon sauce,
116
——— or turkies with celery sauce,
118
——— with oyster sauce,
ib.
——— with peas,
119
————— another way,
120
Cinnamon cakes,
285
Citron of melons,
270
Clarified butter for potting,
235
——— sugar,
273
Cleared brown stock,
6
Cloves, syrup of,
274
Codlins, green, frosted with sugar,
297
Coffee cream,
197
Collared eels,
230
——— pig,
178
Collops, veal (brown),
67
——— (white),
68
Colouring for paste for garnishing,
286
Compote of oranges,
195
——— of pigeons,
57
Consumé,
2
Cracknels,
272
Crayfish soup,
5
Cream for fruit pies,
193
Cressey soup,
8
Crisp tart paste,
213
Cucumbers forced,
154
———, to keep for winter use,
304
———, to pickle,
244
———, large, to pickle,
249
———, to preserve,
277
Cullis, or thick gravy,
2
Currant jelly,
212
Currants, to pickle,
251
———, to preserve,
278
Currie or pepper water,
254
—— of chickens,
81
—— of lobsters,
83
—— of mutton,
ib.
—— of pig's head,
84
—— of veal,
83
Curried atlets,
168
Cutlets, lamb, with cucumbers,
74
————— with tendrons,
75
————— another way,
77
Cutlets, mutton, with haricot,
49
—————, with potatoes,
51
—————, a la Maintenon,
52
—————, a la Irish stew,
53
Cutlets, pork, with red or white cabbage,
ib.
—————, with robert sauce,
54
—————, another way,
55
Cutlets, veal, larded,
63
—————, natural,
67
D.
Damson pudding,
224
————— another way,
ib.
Diet bread,
284
Directions for meat and poultry plain boiled,
121
———— for roasting,
84
———— for vegetables,
157
Dried cherries,
300
Duck with benshamelle,
125
—— with cucumbers,
124
—— aux naves,
123
Dutch beef,
306
—— blancmange,
186
—— sauce,
264
E.
Eel pie,
109
Egg paste for balls, soups, &c.,
39
Eggs and bacon,
213
—— buttered,
163
—— fried with ham, &c.,
164
—— poached with sorrel, &c.,
163
—— a la tripe,
165
Endive stewed,
153
English bread,
301
Entrée of eels,
28
—— of mackarel,
31
—— of salmon,
29
—— of smelts,
30
—— of soles,
28
—— of whitings,
29
Essence of ham for sauces,
310
F.
Fennel sauce for mackarel,
268
Fillet of beef larded,
42
—— of mutton with cucumbers,
50
—— of pork roasted,
56
—— of veal prepared for roasting,
93
Fish for frying,
22
—— meagre pie,
101
—— meagré soup,
14
—— plain boiled,
21
—— prepared for broiling,
23
————— for frying,
ib.
————— for stewing,
25
Flat chicken pie, or tourte,
103
Flowers in sugar,
276
Forcemeat balls for soups and ragouts,
38
Fowl a la Memorancy,
115
——— St. Menehout,
114
Fowl, &c. with oyster sauce,
118
French beans creamed,
145
—— black puddings,
257
—— bread,
302
—— salad,
185
Fricando veal glaized,
69
Fricassee of chicken or rabbits (white or brown),
117
——— of tripe,
167
Fried parsley,
111
—— puffs with sweetmeats,
204
Fruit pudding baked,
225
G.
Giblet soup,
13
Giblets stewed plain,
138
—— stewed with peas,
139
Gingerbread nuts,
288
Glaize for hams, larding, &c.,
20
Golden pippins a la cream,
191
————— another way,
192
————— stewed,
193
————— syrup of,
275
Gooseberries, to bottle,
282
————— another way,
283
Gooseberry fool,
280
Gravy for meats and poultry,
95
Green codlins frosted,
297
—— gage jam,
210
—— geese for roasting,
91
—— peas soup,
10
—— sauce for poultry,
268
—— truffles for a dish,
139
Grills generally eaten after dinner,
255
Grown geese and ducks prepared for roasting,
92
Guinea fowls for roasting,
ib.
H.
Haggess, to make,
256
Ham braised and glaized,
140
Hard eggs fried,
172
Hare glaized,
123
—— jugged,
122
Hares to prepare for roasting,
89
—— another way,
ib.
Haricot mutton cutlets,
49
——— sauce,
41
Hashed beef, in N. B.,
126
—— calves head,
60
—— fowl,
127
—— hare, wild fowl, &c.,
128
—— mutton,
125
—— venison,
126
Haunch of venison, &c. to prepare for roasting,
86
Herbs dried,
233
Hodge podge, or an english olio,
36
Hyde park corner cakes,
288
I. J.
Ice cream,
228
Iceing for cakes,
206
India pickle,
241
Jerusalem artichokes stewed,
141
——————— another way,
142
L.
Lamb, hind quarter of, marinated,
79
—————— with spinach,
80
——, leg of, with oysters,
ib.
Lamb or pork chops plain broiled,
130
Lamb's fry with parsley,
173
———— another way,
ib.
—— head minced,
71
—— tails and ears,
167
Larks, to prepare for roasting,
88
Leason for fricassees and soups,
6
Lemonade or orangeade,
261
Lemon peel candied,
260
—— puffs,
295
—— sauce, to make,
116
Light forcemeat for pies, &c.,
38
Liquid of colour for sauces,
3
Lobsters buttered,
176
Lobster sauce for fish,
262
Loin of veal a la cream,
64
M.
Macaroni stewed for a dish,
169
Macaroons,
293
Mackarel, broiled, common way,
25
——— the german way,
31
Marbree jelly,
188
Marinate, to make,
49
Marrow bones,
48
—— pudding,
220
Mashed potatoes,
142
Mashed turnips,
148
Matelote of rabbits,
137
Meat cake,
177
Melted butter, to prepare,
269
Milk punch,
258
Mince meat,
194
Minced veal for a dish,
131
———— another way,
132
Mirangles,
294
Mock turtle,
14
Morells, &c. to dry,
238
Muffin pudding with dried cherries,
226
Mushroom ketchup,
306
——— powder,
238
Mushrooms broiled,
147
———, to dry,
238
———, to pickle,
246
———, to preserve, for sauces,
305
———, stewed (brown),
147
——————,(white),
148
Mutton broth,
15
—— or lamb, &c. broiled,
130
—— pie,
109
—— rumps marinated,
48
N.
Neck of lamb glaized,
75
—— of veal en erison,
62
———— larded,
63
Nutmeg syrup,
308
O.
Oatmeal pottage or gruel,
281
Observations on fish and sauces,
265
———— on meat and poultry,
94
———— on stores,
228
Old or split peas soup,
11
— peas soup another way,
12
Olios, or a spanish dish,
32
—— how to make,
34
Omlets of eggs for garnishing,
39
————— several ways,
165
Onion sauce,
75
—— soup,
10
Onions fried with parmezan cheese,
152
——, to pickle,
246
Orangeade,
261
Orange or lemon peel candied,
260
—— marmalade,
208
—— pudding,
217
Orgeat,
207
Ox cheek stewed,
40
— heart to prepare for roasting,
310
Oyster atlets,
159
—— loaves,
161
—— sauce for beef steaks,
130
———— for fish,
263
———— (white),
118
Oysters prepared for frying,
121
——— scolloped,
160
P.
Pancakes,
291
Parsley, to fry,
111
Partridge soup,
229
Partridges or pheasants au choux,
132
———————— for roasting,
91
———————— with truffles,
133
Passing of flour and butter,
4
Paste for stringing tartlets, &c.,
202
Pastry cream,
198
Patties of lobster or oysters,
99
——— with forcemeat,
ib.
Peas pudding to be eaten with pork,
253
—— stewed for a dish,
154
——, to stew, for sauce,
73
Peloe of rice,
95
——, another way,
96
Pepper or currie water,
254
Peths fried,
171
Petit patties of chicken and ham,
98
Pickled oysters,
158
——— tongues,
240
Pickle tongue forced,
153
Pickling, rules to be observed in,
245
Pig, to prepare for roasting,
92
Pigs feet and ears,
56
——————, to prepare,
57
Pigeon pie,
104
Pigeons a la craupidine,
58
——— glaized,
59
——— with sorrel,
ib.
——— to prepare for roasting,
90
Pike or sturgeon baked or roasted,
26
Pippins with rice,
301
Plovers eggs different ways,
176
Plum pottage,
259
—— pudding, very rich,
221
Poivrade sauce for game,
261
Pork pie,
108
Portugal or heart cakes,
293
Potatoe pudding,
227
Potatoes creamed,
149
——— fried,
151
Potted beef,
239
—— cheese,
236
—— larks, &c.,
237
—— lobster,
234
—— veal,
236
Poultry, directions for plain boiling,
121
Pound cake,
297
Prepared batter for several articles,
170
Preserved barberries,
279
——— cucumbers,
277
——— currants,
278
Puff paste,
214
Puffs with forcemeat of vegetables,
173
Pulled chicken or turkey,
114
Pullet a la Memorancy,
115
—— roasted with batter,
305
—— with celery sauce,
118
—— with oyster sauce (white),
ib.
Pulpton of apples,
303
——— of rabbits, &c.,
100
Pyramid of paste,
204
Q.
Quails, or ruffs and rees, to prepare for roasting,
90
Quarter of lamb marinated,
79
——— — —— with spinach,
80
Quince jam,
210
R.
Rabbits en gallentine,
140
——— with onions,
136
——— to roast,
89
Ragout sweetbreads (brown),
161
—— ————— (white),
162
Raised beef steak pie,
106
Raised chicken pie,
103
—— ham pie with directions to make a raised crust,
102
Raised pie with macaroni,
106
—— turkey pie with a tongue,
105
Rammequins,
174
Raspberry jam,
209
Ratafias,
295
Real turtle,
16
Red beef for slicing,
179
— cabbage, to pickle,
250
Remarks in conclusion,
314
Rhubarb tart,
216
Riband blancmange,
187
Ribs of beef to prepare for roasting,
93
Rice cakes,
290
—— pudding,
218
—— soup,
7
——, plain, to be eaten with currie,
82
Rich plum cake,
299
Rissoles,
110
Roasting, directions for,
84
Robert sauce, to make,
55
Rump of beef a-la mode,
46
———— daubed or plain,
43
Rules to be observed in pickling,
245
Rusks, or tops and bottoms,
271
S.
Sago,
281
Salad of asparagus,
155
—— of lobster,
184
Salmagundy,
183
Salmé of woodcocks,
256
Salmon broiled,
24
Santé soup, or with bouillie,
9
Savory jelly,
180
Savoy cake,
308
—— sauce,
44
Sausage meat,
232
Sea pie,
110
Seed cakes common way,
285
Shoulder of lamb en epigram,
78
—————— glaized,
77
—————— grilled,
78
Shrewsbury cakes,
292
Shrimp sauce,
264
Slices of cod fried with oyster sauce,
311
Small cakes,
283
Small crusts to be eaten after dinner with cheese or wine,
311
Sorrel sauce,
69
Soup a la reine,
5
—— for a family,
85
Sour crout,
252
Spanish onion sauce,
44
Sponge biscuits,
284
Stewed apples for tarts,
203
—— cucumbers,
50
—— peas for a dish,
154
———— for sauces,
73
Stock, cleared, (brown),
6
Stores, observation on,
228
Stuffing for veal, turkey, &c.,
94
Sturgeon roasted,
26
Suet pudding,
307
Sugar, to clarify,
273
Sweetbreads boiled,
313
———— broiled,
ib.
———— en erison,
138
———— fried,
171
———— glaized,
137
———— roasted,
93
———— with veal and ham,
309
Sweet omlet of eggs,
304
Syllabub,
200
Syrup of capillaire,
276
—— of cloves,
274
—— of golden pippins,
275
—— of roses,
277
T.
Tansey pudding,
219
Tarragon vinegar,
239
Tarts or tartlets,
202
Tea cream,
196
Tendrons of veal (brown or white),
65
Timbol of rice,
97
Tongues, &c. to pickle,
240
Trifle,
201
Tripe and onions boiled,
312
—————— fried,
172
Truffles, green, for a dish,
139
Truffle sauce,
134
Turkey with chesnuts,
135
—— with celery or oyster sauce,
118
—— with ragout,
136
—— with truffles,
134
Turkies, to prepare for roasting,
89
Turnip sauce,
76
—— soup,
8
Twelfth cakes,
286
V.
Veal cutlets common way,
131
—— olives, &c.,
70
—— pie,
107
—— stock for soups,
1
Vegetable pie,
150
Vegetables, a neat dish of,
ib.
————, directions for,
157
————— in moulds,
146
Venison, haunch of, to prepare for roasting,
86
Vermicelli soup (white),
6
Virgin cream,
197
W.
Wafers,
271
Walnut ketchup for fish sauces,
240
Watercresses stewed,
149
Water souchée,
26
White oyster sauce,
118
White puddings,
231
Wild boar, to dress,
175
—— fowls to prepare for roasting,
91
Wings and legs of fowls glaized,
113
——————————— with colours,
112
Woodcocks and snipes, to prepare for roasting,
87
Y.
Yest cake,
298