INDEX.
- A.
- Alder wine, 243
- white, very much like Frontiniac, 243
- Ale, to brew, 236
- , very fine Welsh, 236
- to refine, 238
- Almond cheesecakes, 186
- Amber pudding, a very fine one, 144
- Anchovies, to keep them when the liquor dries, 118
- sauce, 108
- essence of 112
- to make sprats taste like, 117
- Apples, to prepare them for puffs, 176
- dried, 175
- dumplings, or pudding, 151
- fool, 172
- jelly to serve to table, 176
- Apple jelly, for preserved apricots, or any sort of sweetmeats, 196
- pie, 180
- pudding, baked, 144
- water, 254
- to scald codlins, 177
- to keep codlins for
- several months, 189
- stewed goldenpippins, 175
- red in jelly, 175
- Apricots, in brandy, 195
- to dry in half, 196
- green, to preserve, 197
- to preserve in jelly, 196
- apple jelly for this purpose, 196
- cheese, 194
- pudding, an excellent one, 154
- Arrowroot jelly, 260
- Asses milk, 262
- , artificial, 262
- , another, 262
- , another, 263
- B.
- Bacon, excellent, 69
- the manner of curing Wiltshire, 64
- fraise, 137
- Bamboo, (English) to pickle, 120
- Barberries, for tartlets, 201
- Barleywater, 253
- Bean Pudding, green, 154
- Bechamel, 104
- Beef, stewed rump of, 28
- , stewed brisket, 29
- , to salt red, which
- is extremely good to eat fresh from the pickle, or to hang to dry, 30
- , pressed, 31
- , hunter’s, 31
- , to dress the inside of a cold sirloin, 38
- , fricassee of cold roast, 38
- , to dress cold that has not been done enough, called beef olives, 38
- , to dress, called Sanders, 39
- , to dress, called Cecils, 39
- , to salt for eating immediately, 27
- alamode, 28
- , broth, 250
- , collared, 31
- Beef, collop, 33
- hashed, 40
- heart, 42
- minced, 39
- olives, 38
- palates, 34
- cakes for sidedish of dressed meat, 34
- potted, 35
- , another way, 35
- patties, or Podovies, 34
- , Benton sauce for hot or cold roast, 107
- round of, 40
- , sauce Robart for rumps, 106
- , a pickle for that will keep for years, 68
- , tea, 250
- Beefsteaks and oyster sauce, 32
- , sauce Robart for, 106
- pie, 34
- pudding, 33
- pudding, baked, 34
- , Staffordshire, 32
- , Italian, 33
- Beer, to refine, 238
- (strong) to brew, 236
- (table) excellent, 237
- Benton sauce, for hot or cold roast beef, 107
- Birds, a very economical way of potting, 78
- Biscuit cake, 222
- Biscuit, plain, and very crisp, 221
- Black caps, 175
- puddings, 65
- another way, 66
- Blancmange, or Blamange, 164
- Boards, to give them a beautiful appearance, 269
- Bockings, 182
- Boiling meat, observations on, 20, 21
- Brandy cream, 169
- Bread cake, common, 217
- pudding, boiled, 147
- , another and richer, 147
- puddings, little, 145
- and butter pudding, 142
- sauce, 110
- brown pudding, 147
- ice, 211
- French, 229
- Brentford rolls, 227
- Brewery, Home, 236 to 247
- Broth, A quickmade, 252
- , a clear one, that will keep long, 249
- Others are under different names; as Chicken broth, &c.
- Brown bread pudding, 147
- Browning, to colour and flavour made dishes, 117
- Bubble and Squeak, 42
- Bun, a good plain one, 226
- Burnt cream, 170
- Butter, to clarify for potted things, 78
- Buttermilk, 233
- , with bread or without, 263
- , Dr. Boerhaave’s sweet, 263
- , pudding, 155
- C.
- Cabbage, (red) to pickle, 124
- Cakes, 212 to 229
- , observations on making and baking them, 212
- , a very fine one, 215
- , an excellent and less expensive one, 216
- , a very good common one, 216
- , a common one, 218
- , little white, 219
- , little short, 219
- , flat that will keep long in the house good, 221
- Many other cakes are under their different first names; as Plum cake, Teacakes, &c.
- Cakes, colours for staining &c., 203
- Calf’s feet broth, 252
- , another, 252
- jelly, 165
- head, to boil, 49
- , hashed, 49
- , mock turtle, 49
- , a cheaper way, 50
- , forcemeat as for turtle, at the Bush, Bristol, 50
- , another forcemeat, for balls or patties, 51
- , pie, 52
- , fricasseed, 53
- liver, broiled, 55
- Calico furniture, to clean when taken down for the summer, 275
- Camp vinegar, 112
- Capers, to keep, 118
- Carmel cover for sweetmeats, 206
- Carp, boiled, 12
- , stewed, 10
- , an excellent sauce for, 106
- Carpets, to dust, 274
- Carrots, to stew, 127
- , pudding, 153
- , soup, 97
- Castiron, to clean stoves of, 271
- Catsup, mushroom, 113
- , another way, 113
- , walnut of the finest sort, 113
- , cockle, 114
- Caudle, 255
- , another, 255
- , rice, 255
- , cold, 256
- , a flour, 261
- , rice, 261
- , to give away to poor families, 268
- Cauliflower, in white sauce, 126
- Caveach, 4
- Cecils, 39
- Celery, to stew, 19
- Cheese, to pot, 230
- , to roast, to come up after dinner, 231
- , Cheese is also under different names; as Cream cheese, Apricot cheese, &c.
- Cheesecakes, 183
- , a plainer sort, 184
- , another way, 184
- , lemon, 184
- , another, 185
- orange, 185
- , a very fine crust for them, when to be particularly nice, 139
- , potatoe, 185
- , almond, 186
- , light paste for, 139
- Cherries, in brandy, 195
- , to dry
- with sugar, 192
- without sugar, 192
- , to dry them the best way, 199
- , jam, 190
- , pie, 179
- , (morella) to preserve, 209
- Chickens, to pull, 80
- broth, 250
- curry, 81
- , another, more quickly made, 82
- , fricassee of, 79
- panada, 250
- pie, 80
- Chocolate, to prepare, 258
- Clary wine, 244
- Cod, crimp, 13
- head and shoulders, 12
- pie, 11
- ragout, 13
- sounds boiled, 13
- Cod, curry of, 13
- Codlins, to keep for several months, 189
- Coffee, to make, 259
- cream, much admired, 171
- milk, 259
- Collops, mutton, 72
- , veal, dressed, quick, 44
- , another way, 45
- , veal, 45
- of cold veal or chicken, 45
- Scotch, 46
- Cornish pies, 89
- Cough, draught for, 258
- Crab, hot, 8
- Cracknuts, 222
- Cracknels, 223
- Cranberries, different ways of dressing, 177
- jelly, 178
- and rice jelly, 178
- Crawfish, soup, 101
- Cream, to scald, 233
- , imperial, 167
- , a, 168
- , Others are under the names of the different principal articles they are made of; as Almond cream, &c.
- , a froth to sit on, which looks and eats well, 162
- , ice, 210
- Cheese, 234
- , another, 234
- , another sort, 235
- , rush cheese, 235
- , another way, 235
- Crust, excellent short, 139
- , another, 189
- , a very fine one for orange cheesecakes or sweetmeats, when to be particularly nice, 139
- , rice piecrust, 150
- , raised crust for custards, of fruit, 140
- , for meat pies, or fowls, &c., 140
- , for venison pasty, 141
- , rice pasty, 141
- , See also the article Paste.
- Cucumbers, to stew, 125
- , another way, 125
- and onions sliced, to pickle, 122
- , another way, 122
- , young, 122
- Cullis, or brown sauce, 104
- Curds and cream, 160
- Curd, another way, 161
- puddings or puffs, 156
- pudding boiled, 156
- Currants, to keep, 188
- dumplings, or pudding, 151
- and raspberry tart, 180
- jelly, red or black, 193
- , white, shrub, 247
- water ice, 210
- wine, 241
- Curry, rice boiled to eat with, 136
- Custards, cheap and excellent ones, 168
- , richer, 168
- Others are under the names of the different principal articles they are made of; as Lemon custards, &c.
- , a froth to set on, which looks and eats well, 162
- pudding, 152
- Cutlets, Maintenon, 44
- , another way, 44
- , another way, 44
- Cider, to refine, 238
- D.
- Dairy, 231 to 235
- Damsons, to keep for winter pies, 189
- Damsons, another, 190
- cheese, 203
- dumplings, or pudding, 151
- Davenport fowls, 80
- Devonshire junket, 161
- Drink, a very agreeable one for the sick, 253
- a refreshing one in a fever, 256
- another, 256
- another, 256
- , a most pleasant, 256
- , draught for a cough, 258
- Duck, to boil, 83
- to roast, 83
- sauce for, 105
- pie, 83
- Dutch pudding, or Souster, 144
- E.
- Eel, boiled, 2
- broth, 3, 251
- collared, 3
- fried, 2
- pie, 2
- spitchcock, 2
- Eggs, buttered, 109
- to poach, 231
- sauce, 109
- wine, 257
- little, for pies or turtles, 111
- Essence, of anchovies, 211
- F.
- Fish, 1 to 20
- observations on dressing, 17
- jelly to cover cold ones, 104
- sauce without butter, 108
- sauce à-la-craster, 111
- Floating island, 162
- Floorcloths, directions respecting them, 269
- Floors, to dust, 274
- Flummery, 172
- Forcemeat for patties, balls, or stuffing, 132
- Other forcemeat is under the name of dishes.
- Fowls, boiled, 78
- boiled with rice, 79
- observations on roasting them, 22
- roasted, 78
- Davenport, 80
- sauce for cold, 106
- vingaret for cold, 107
- sauce for wild, 105
- Fowls, a very good sauce to hide the bad colour of, 109
- forcemeat for pies of any kind, 81
- fricassee of chickens, 79
- another white sauce, more easily made, 71
- collops of cold chicken, 45
- to pot chicken with ham, 47
- Fraise, 182
- French beans, to preserve to eat in the winter, 130
- Fricandeau, 54, 127
- Fritters, 182
- Froth, to set on cream, custard, or trifle, which looks and eats well, 162
- Fruits to keep, 186 to 211
- Furs, to preserve from moth, 276
- G.
- George pudding, 153
- German, 145
- Giblet pye, 85
- Gilding, to preserve and clean, 273
- Ginger drops, a good stomachic, 202
- wine, excellent, 242
- another, 242
- Gingerbread, 225
- another sort, 225
- to make good without butter, 226
- Gloucester jelly, 261
- Goldenpippins, stewed, 175
- Goose, to roast, 84
- Gooseberries, to preserve, 186
- another way, 187
- another, 188
- fool, 172
- hops, 205
- jam, for tarts, 200
- another, 201
- white, 201
- pudding, baked, 154
- vinegar, 116
- Grapes, to preserve in brandy, 205
- Grates, to clean the backs of, 271
- Gravy, clear, 102
- to draw that will keep a week, 102
- a rich one, 103
- veal, 104
- soup, 95
- Green, to stain jellies, ices, or cakes, 203
- Grouse, 82
- H.
- Haddock, 14
- Hams, to cure, 61
- another way, 61
- another way, 62
- another way, that gives a higher flavour, 62
- a method of giving a still higher flavour, 62
- a pickle for them that will keep for years, 68
- to dress, 63
- Hares, 22
- to prepare and dress, 90
- to jug an old one, 91
- broiled and hashed, 92
- pie, 91
- potted, 91
- soup, 91, 99
- Harrico, 70
- Harslet, 67
- Hartshorn jelly, 167
- Heart, beef, 42
- Hearths, (the inner) to clean, 271
- Herrings, baked, 8
- broiled, 9
- fried, 9
- to smoke, 8
- (red) to dress, 8
- Hessian soup and ragout, 35
- Hog’s cheeks, to dry, 63
- head, to make excellent meat of, 56
- lard, 67
- puddings, white, 66
- Hotch potch, an excellent one, 74
- Hunter’s beef, 81
- I.
- Icing, for tarts, 211
- Ice waters, 210
- currant or raspberry, 210
- brown bread, 211
- to make the, 211
- creams, 210
- colours for staining them, 203
- Imperial, 242
- India pickle, 118
- Irons, to preserve them from rust, 271
- J.
- Jelly to cover cold fish, 103
- Other Jellies are under the names of the different principal articles they are made of; as Calf’s feet jelly, &c.
- colours for staining, &c., 203
- Junket, Devonshire, 161
- K.
- Kidney, veal, 46
- Kitchen pepper, 116
- L.
- Lamb, fore quarter, 76
- fry, 76
- head and hinge, 76
- leg and loin, 75
- steaks, 72
- steaks and cucumbers, 74
- Lamprey, to stew, as at Worcester, 1
- Lard, 67
- Leek soup, Scotch, 99
- Lemons, to keep for puddings, &c., 186
- to preserve in jelly, 207
- cheesecakes, 184
- another, 185
- cream, yellow without cream, 163
- white ditto, 164
- custards, 159
- drops, 203
- juice, to keep, 209
- pickle, 112
- Lemon, pudding, an excellent one, 143
- Lemonade, 254
- to be made a day before wanted, 239
- another way, 240
- Lent potatoes, 160
- Light, or German puddings, 145
- Liver sauce, 109
- Lobsters, buttered, 7
- curry of them, 7
- patties, 134
- pie, 7
- to pot them, 6
- another way, as at Wood’s hotel, 6
- sallad, 128
- sauce, 107
- stewed, as a very high relish, 7
- Lookingglasses, to clean, 273
- M.
- Macaroons, 224
- Mackerel, boiled, 3
- broiled, 3
- collared, 3
- potted, 3
- pickled, 3
- pickled, called caveach, 4
- Magnum bonum plums, 204
- Mahogany, to give a fine colour to, 274
- Maids, 17
- Marble, to take stains out of, 275
- Marmalade, apple, 177
- orange, 198
- quince, 199
- transparent, 207
- Marrow bones, 38
- Mawskins, to cure, for rennet, 233
- Meats, 20 to 76
- observations on dressing, 20
- (roast) rice boiled to eat with, 136
- Melon mangoes, 121
- Milkporridge, for the sick, 255
- Milkpunch, 246
- Millet pudding, 153
- Mincepie, 134
- Mock turtle, 49
- a cheaper way, 50
- forcemeat as for turtle, at the Bush, Bristol, 50
- another forcemeat for balls or patties, 51
- another, 51
- another, 52
- Moor game, to pot, 82
- Moor hen to roast, 83
- Morella cherries, to preserve, 209
- Muffins, 227
- Mulled wine, 262
- Mushrooms, to dry, 115
- an excellent way to pickle, to preserve the flavour, 124
- to stew, 127
- powder, 114
- Mustard, to make, 118
- another way for immediate use, 118
- Mutton, to choose, 22
- Mutton, breast, 73
- broth, 250
- collops, 70
- cutlets in the Portuguese way, 75
- ham, 75
- harrico, 70
- haunch, 69
- , an excellent hotch potch, 74
- legs, 69
- , rolled loin, 74
- necks, 69
- pie, 71
- and potatoe pie, 71
- pudding, 71
- sausages, 71
- shoulder, boiled with oysters, 73
- steaks, 72
- Mutton, steaks of, or lamb and cucumbers, 74
- N.
- Nasturtions, to pickle for capers, 123
- New college puddings, 146
- Norfolk punch, 247
- O.
- Oatmeal pudding, 144
- Omlet, 136
- Onions, pickled, 121
- , to roast, 125
- sauce, 109
- , sliced with cucumbers, 122
- , another way, 122
- soup, 97
- , to stew, 125
- Orangeade, 254
- Orange butter, 131
- cakes, 208
- cheesecakes, 185
- chips, 208
- fool, 171
- jelly, 167
- juice, buttered, 173
- pudding, 143
- syrup, 247
- tart, 179
- Oranges, to butter, 173
- to keep, for puddings, &c., 186
- , to prepare to put into puddings, 195
- preserved, to fill; a corner dish, 178
- Oranges, to preserve in jelly, 207
- Orgeat, 254
- Oxcheek stewed, plain, 36
- to dress it another way, 37
- rump soup, 100
- Oxford dumplings, 147
- Oysters, fried, to garnish boiled fish, 15
- , to pickle, 15
- , scalloped, 14
- , to stew, 14
- patties, or small pie, 14
- , patties, 133
- , sauce, 110
- , sauce to beef steaks, 32
- P.
- Paint, to clean, 272
- Panada, made in five minutes, 252
- Pancakes, common, 181
- fine ones, fried without butter or lard, 182
- Irish, 181
- of rice, 181
- Paperhangings, to clean, 272
- Parsley pie, 88
- Parsnips, to mash, 129
- Partridges, to roast, 77
- , potted, 77
- , a very economical way, 78
- , sauce for them cold, 106
- Pastes, light, for tarts and cheesecakes, 139
- , potatoe, 141
- See also the article Crust.
- Pastry, 132 to 142
- Pasty, venison, 25, 26
- , an imitation of, 27
- , of beef or mutton to eat as well as venison, 24
- Patties, sweet, 134
- , resembling mincepies, 134
- , fried, 133
- , Others are under the names of the articles they are made of.
- , forcemeat for, 132
- Peaches in brandy, 195
- Pears, stewed, 174
- Peas (old) soup, 94
- , to stew, 127
- (green), to keep, 129
- another way, as practised in the emperor of Russia’s kitchen, 130
- Peas, to stew, 124
- Pepper, kitchen, 116
- Peppermint drops, 203
- Perch and tench, 3
- Pettitoes, 58
- Pewter (patent) porterpots, to clean, 271
- Pheasants, to roast, 77
- Pickles, 118 to 124
- , that will keep for years, for hams, tongues, or beef, 68
- , are under the names of the articles pickled.
- Pies, 88 to 90
- , are under the names of the principal articles they are made of; as Apple pie, &c.
- Pig’s cheek for boiling, 58
- collared head, 59
- feet and ears, different ways of dressing, 60
- fricassee, 60
- harslet, 67
- jelly of feet and ears, 60
- Pigeons broiled, 88
- in jelly, 86
- to pickle, 86
- pie, 87
- potted, 87
- roast, 88
- stewed, 85
- Pike, baked, 4
- Pippin pudding, 157
- tarts, 177
- , stewed golden, 175
- Plaice, an excellent way of dressing a large one, 11
- Plate, to clean, 273
- Plumcake, 213
- another, 214
- very good common ones, 220
- little ones, to keep long, 221
- Plum pudding, common, 152
- Podovies, or beef patties, 34
- Poor persons, hints respecting their relief, 264 to 268
- Pork, to roast a leg, 59
- to boil a leg, 60
- to pickle, 64
- to salt for eating immediately, 27
- jelly, Dr. Ratcluff’s restorative, 249
- steaks, 61
- loins and necks, roast, 67
- rolled neck, 68
- Porker’s head, roasted, 58
- Portable soup, a very useful thing, 101
- Potatoes, to boil, 128
- to broil, 129
- to roast, 129
- to fry, 129
- to mash, 129
- cheesecakes, 185
- Lent, 160
- pastry, 142
- pasty, 88
- pudding with meat, 150
- pudding, an excellent plain one, 153
- rolls, 228
- Potting birds, a very economical way of, 78
- to clarify butter for potted things, 78
- Poultry, 76 to 88
- Pound cake, good, 217
- Prawns, curry of, 7
- Prune tart, 178
- Puddings, 142 to 159
- observations on making them, 159
- a quick made one, 158
- in haste, 146
- a cheap and not troublesome one, to give away to poor sick or young families, 264
- , Others are under the names of the principal articles they are made of, or their first names; as Bread pudding, Light pudding, &c.
- Puff paste, rich, 138
- less rich, 138
- German, another way, 138
- , to prepare apples for, 176
- , of any sorts of fruit, 180
- , excellent light ones, 157
- , curd, 156
- Punch, milk, 246
- Q.
- Queen cakes, 218
- Quickmade pudding, 158
- R.
- Rabbits, 22
- , various ways, 92
- , to make them taste much like a hare, 92
- potted, 93
- (roast) a very good sauce for them, 109
- Raised crust for custards or fruit, 140
- , for meatpies or fowls, &c., 140
- pies, to prepare meat or fowls for them, 90
- Raisinwine, with cider, 245
- Ramakins, 137
- Raspberry brandy, 246
- cakes, 194
- cream, 172
- jam, 193
- jelly, for ices or creams, 194
- vinegar, 240
- vinegarwater, 254
- water ice, 210
- wine, 241
- and currant tart, 180
- Ratafia, 246
- Red, a beautiful one, to stain jellies, ices, or cakes, 203
- Rennet, to cure mawskins, for, 233
- Restorative, a great one, 248
- another, 248
- another, 248
- another most pleasant draught, 248
- Rhubarb tart, 180
- Rice, savory, 136
- boiled to eat with curry or roast meat, 130
- buttered, 136
- cake, 223
- caudle, 261
- Rice caudle, for the sick, 225
- flummery, 160
- milk, 171
- , ground rice milk, 260
- piecrust, 150
- pasty crust, 141
- pudding, baked, 149
- , another, for the family, 149
- Dutch, 145
- with fruit, 149
- , plain, 149
- , rich, 152
- small, 148
- ground, 159
- Roasting meat, observations on, 21
- fowls, 22
- hares and rabbits, 22
- Rolls, excellent ones, 228
- , Brentford, 227
- , French, 227
- , potatoe, 228
- Rusks, 222
- Russian seed pudding, 159
- S.
- Sack cream, 162
- Saffron cakes, 228
- Sago, to prepare, 260
- to prepare to give away to poor families, 267
- milk, 171, 260
- pudding, 142
- Sallad, French, 128
- Salmon, to boil, 4
- , no vinegar to be boiled with it, 18
- to pickle, 5
- to broil, 5
- to pot, 5
- to dry, 5
- Saloop, 264
- Sanders, 39
- Sauces, 104 to 111
- robart, for rumps or steaks, 106
- a very good sauce especially to hide the bad colour of fowls, 109
- Other sauces are under the names of different dishes, or of the principal articles the sauces are made of.
- Sausages, mutton, 71
- , pork, 64
- , Spadbury’s Oxford, 65
- , veal, 56
- , an excellent sausage to eat cold, 65
- Scotch collops, 46
- Seed cake, a cheap one, 216
- Servants, useful directions to give to them, 269 to 276
- Shalot vinegar, 112
- Shank jelly, 251
- Shelford pudding, 155
- Shrewsbury cakes, 219
- Shrimp pie excellent, 88
- Shrub, white currant, 247
- Sick persons, cookery for, 247 to 264
- Skate, 16
- Smelts, to fry, 12
- Snow balls, 151
- Soals, boiled, 9
- fried, 9
- stewed, 10
- in the Portuguese way, 10
- stuffing for soals baked, 10
- pie, another sort of stuffing, 11
- Sorrel, to stew, for fricandeau and roast meat, 127
- Soups, 93 to 102
- à-la-sap, 100
- , a rich white one, 96
- , a plainer white one, 97
- , an excellent soup, 97
- , a baked one, to give away to poor families, 265
- , for the weakly, for the same purpose, 267
- , Other soups are under the names of the principal articles they are made of.
- Souster, 144
- Spadbury’s Oxford sausages, 65
- Spinach, to stew, 126
- Sprats, 16
- , baked, 8
- , to make them taste like anchovies, 117
- Spongecake, 224
- another, without butter, 224
- Steak pudding, 151
- Steel, to take rust out of, 272
- Stews, 124 to 127
- Stone stairs and halls, to clean, 272
- Stoves, to take the black off the bright bars in a few minutes, 270
- to clean the back of the grate, the inner hearth, and the front of cast iron stoves, 271
- Strawberries, to preserve them whole, 197
- Stuffing for pike, haddock, &c., 16
- Stuffing, forcemeat for, 132
- Sturgeon, to dress fresh, 16
- an excellent imitation of sturgeon, 19
- Sucking pig, to scald, 57
- Suet, to preserve it a twelve month, 40
- Suffolk dumplings, 158
- Sugar, to clarify, 191
- Supper, small dishes for, 131, 132
- , a pretty sweet supper dish, 169
- Sweet dishes, 159 to 186
- Sweetbreads, 55
- Sweetmeats, observations on, 190
- , a very fine crust for them, when to be particularly nice, 139
- , a carmel cover for sweetmeats, 206
- , excellent sweetmeats for tarts, when fruit is plentiful, 193
- Syllabub, London, 161
- , Staffordshire, 161
- , a very fine Somersetshire one, 162
- , everlasting or solid, 163
- T.
- Table Beer, excellent, to brew, 237
- Tansey, 181
- Tapioca jelly, 260
- Tarts, icing for them, 211
- Tarts are under the names of the principal articles they are made of; as Codlin tarts, &c.
- Teacakes, 219
- , Benton, 220
- , another sort, as biscuit, 220
- , another sort, 220
- Teal, to roast, 83
- Tench, 3
- Thornback, 16
- Tin covers, to clean, 271
- Toast and water, for the sick, 254
- Tongues, to pickle for boiling, 41
- another way, 41
- , a pickle for them, that will keep for years, 68
- , an excellent mode of doing them to eat cold, 42
- , stewed, 42
- , and udder, to roast, 40
- Trifle, an excellent one, 170
- , a froth to set on, which looks and eats well, 162
- Tripe, 42
- Tunbridge cakes, 225
- Turbot, to boil, 1
- Turkey, to boil, 70
- an excellent sauce for it boiled, 106
- to roast, 76
- pulled, 77
- patties, 77
- Turnip pie, 88
- Turtles, little eggs for them, 111
- U.
- Udder and tongue, to roast, 40
- V.
- Veal, breast of, 47
- rolled breast, 48
- broth, 259
- very nourishing, 249
- collops, 45
- collops of cold, 45
- fricandeau, 54
- gravy, 104
- knuckle, 43
- leg, 43
- neck, 47
- olives, 55
- patties, 54
- , potted, at bottom, 46
- , to pot, with ham, 47
- sausages, 56
- shoulder, 48
- Vegetables, 128 to 131
- , to boil them green, 131
- soup, 98
- Venison, to keep, 23
- , to dress, 23
- hashed, 27
- haunch, neck, &c., 25
- , stewed shoulder, 25
- , to prepare for pasty, 25
- pasty, 26
- , an imitation of venison pasty, 27
- to make a pasty of beef or mutton, to eat as well as venison, 24
- Verder, or milk punch, 246
- Vinegar, camp, 112
- Vingaret, for cold fowl or meat, 107
- W.
- Wafers, 224
- Walnuts, to pickle, 123
- Water cakes, 223
- Whey, 257
- Whey, white wine for the sick, 257
- White, to stain jellies, ices, or cakes, 203
- , hogs puddings, 66
- sauce, 104
- Widgeon, to roast, 83
- Wine, to refine, 238
- roll, 170
- , mulled, 262
- a rich and pleasant, 244
- Several sorts of made wine are under the different names; as Currant wine, &c.
- Y.
- Yeast, to make, 229
- another way, 229
- , to preserve, 230
- or Suffolk dumplings, 158
- Yellow, to stain jellies, ices or cakes, 203
- Yorkshire cake, 228