INDEX.

• Aberdeen red herrings, 55
• Anchovies, British, 59
• — Gorgona, to feed, 59
• — Gorgona, smoked, 63
• — essence of, 129
• Apparatus for drying, smoking, &c., 1
• Asparagus, pickled, 155
• Bacon, choice breakfast, 7
• — Leicestershire spiced, 23
• Barberries pickled, 154
• Bath chaps, 24
• Beef as hare, potted, 120
• Beef’s heart, potted, 123
• Beef, hung, Shropshire sirloin, 6
• — Melton hunt, 8
• Beef’s heart, smoked, 10
• Beef, Ulverston red flank, 11
• — hams, 13
• — Hambro rough, 13
• — Breslau, 14
• — Whitehaven corned, 15
• — Dutch, 25
• Beetroots, pickled, 167
• Bloaters, 50
• Black puddings, Jersey, 90
• Birmingham and Oxford tripe, 75
• Boar’s head smoked, 19
• Brawn, calf’s head, 77
• Bucaning meats, described, 1
• Bucaned beef kidneys, 80
• — udder, 81
• — calf’s liver, 82
• — beef skirts, 83
• Cabbage, red, pickled, 145
• Catsup, tomato, 130
• — mushroom, 171
• — walnut, 170
• Cauliflowers, pickled, 146
• Caveach herrings, 74
• Caviare brown, 70
• — white, 71
• Cavis of mackerel, 72
• Celery, pickled, 151
• — crab salad, 173
• Charcoal, preservative quality, 4
• Chetna, Bengal, 131
• Coating composition, to make, 180
• — to apply, 180
• Codlins, pickled, 154
• Coated turbot fins, 60
• — river eels, 62
• — conger eels, 68
• — young pig, 114
• Collared salmon, 43
• — side of venison, 109
• — young pig, 112
• Crabs potted, 107
• Crab salad, 173
• Conger eels, 69
• Currants red, pickled, 151
• — preserved for tarts, 135
• Curry powder, excellent, 175
• Dried Mutton, as in the Ardennes, 29
• — breast of mutton as venison, 33
• Dried Ulverston red flank of beef, 11
• — Conger eels, high flavoured, 69
• Digby herrings, 55
• Eels, conger, smoked, 66
• — collared, 68
• — dried, 69
• — potted, 118
• Elder-flower vinegar, 173
• Essences to make, 1
• Essence of lobsters, 127
• — shrimps, 128
• — anchovies, 129
• Fish, nutriment in (Dr. Davy), 36
• — sauce, excellent, 131
• Foots of sugar, to be preferred, 4
• Fuel for smoking and drying with, 3
• Geese, smoked, 79
• German saveloys, 89
• Gherkins, pickled, 156
• Grapes,   „   152
• Goose, a perpetual (beef’s heart), 34
• Green West India ginger, preserved, 134
• Hambro’ Pickle, for beef and pork, 31
• Hams, Westphalia, 19
• — eclipsed, 20
• Hare, potted, 114
• Haunch of mutton as venison, 26
• Herrings, marinated, 103
• Italian Cincerelli, 65
• Jersey Black Puddings, 90
• Kippered Herrings, 52
• — superior, spiced, 53
• — salmon, superior, 40
• Lemon mangoes, pickled, 159
• Lemon pickle, 160
• Lemons, preserved, 139
• Lobsters, essence of, 127
• — pickled, 102
• — potted, 106
• Mackarel Kippered, 45
• — (May-fish), 46
• — superior pressed, 47
• Maltcooms, to keep cured goods in, 4
• Mangoes, pickled, 161
• Marinated herrings, 103
• — eels, 99
• — high flavour, 100
• — salmon, 92
• — sprats, 104
• — shrimps, 96
• — salmon roes, 127
• — tench and carp, 93
• — trout and grayling, 97
• — veal, 125
• — another method, 126
• Marmalade, raspberry, 144
• Moor-game, potted, 115
• Morello cherries, jam of, 144
• Mushroom catsup, 171
• — buttons, pickled, for pies and sauces, 168
• Mutton, dried as in the Ardennes, 29
• — breast of, collar as venison, 33
• — haunch as venison, 26
• — thigh of l’Diable, 27
• — Welsh hams, 28
• Nasturtiums, pickled, 166
• Neats’ tongues, potted, 121
• — pickled, 16
• — high flavoured, 17
• — to pickle, 30
• Oversalted Meat, to rectify, 178
• Pickled Vegetables,
• — asparagus, 155
• — barberries, 154
• — beetroots, 167
• — cauliflowers, 146
• — currants, red, 151
• — celery, 151
• — codlins, 154
• — gherkins, 156
• — golden pippins, 165
• — grapes, 152
• — mushrooms, white, 147
• — mangoes (lemon), 159
• — lemon pickle, 160
• — mangoes (cucumber), 161
• — nasturtiums, 166
• — mushroom buttons, 168
• — peaches and nectarines, 165
• — piccalilli, 157
• — parsley (green), 169
• — onions, silver, 148
• — walnuts, green, 163
• —   „  white, 164
• — samphire, 146
• Pickled Meats and Fish,
• — herrings, 73
• — smelts, 101
• — lobsters, 102
• Pickle for pork, 31
• — superior, 32
• — a preservative (excellent), 32
• — the Hambro’, for beef and pork, 31
• Pig, a young one collared, 112
• Polony, Russian, 87
• Provocative, a, 132
• Portable soup, 78
• — much richer, 78
• Porker’s head, smoked, 23
• Preservatives, 4
• Potted beef’s heart, 122
• — crabs, 107
• — hare, 114
• — eels, 118
• — lobsters, 106
• — Moor game, 115
• — ox cheek, 84
• — neat’s tongue, 121
• — beef as hare, 120
• — pigeons, 86
• — snipes and woodcocks, 116
• — shrimps, 119
• —  „  l’Diable, 85
• — trout, 117
• — venison, 124
• Preserved
• — apricots, 140
• — barberries, 142
• — cucumbers, 137
• — golden pippins, 143
• — greengage plums, 138
• — damsons, 140
• — Hambro’ grapes, 142
• — lemons, 139
• — Morello cherries, 141
• — peaches and nectarines, 138
• — tomatoes, 136
• Smoked Meats,
• — beef’s heart, 10
• — beef hams, 13
• —  „ Breslau, 14
• — boar’s head, 19
• — calf’s head brawn, 76
• — Dutch beef, 25
• — geese, smoked, 78
• — goose, a perpetual, 34
• — Hambro beef, 13
• — hung beef, 6
• — Leicestershire spiced bacon, 23
• — Melton hunt beef, 9
• — mutton, as in the Ardennes, 29
• — neats’ tongues, high flavour,17
• — Norfolk chine, 21
• — porker’s head, 23
• — polony, Russian, 87
• — German saveloys, 89
• — venison, side of, 111
• — Whitehaven corned beef, 15
• — Westphalia hams, 19
• —  „   eclipsed,20
• Smoked Fish,
• — eels, river, 62
• —  „   conger, 66
• — Gorgona anchovies, 63
• — herrings, bloaters, 50
• —  „   kippered, 51
• — Mackerel, kippered, 45
• —  „   May-fish, 46
• —  „   superior, 47
• — salmon, Welsh, 37
• —  „   Dutch, 39
• —  „   superior kipper, 40
• —  „   American, 48
• —  „   collared, 43
• — herrings, Digby, 55
• —  „   Aberdeen reds,55
• — speldings, 56
• — sprats, 56
• Smelts, pickled, 101
• — potted, 105
• Snipes and woodcocks, potted, 116
• Sprats, marinated, 104
• Shrimps, essence of, 128
• Sausage spice (French), 132
• Syrup for preserving fruit, to prepare, 132
• Samphire, green, pickled, 146
• Silver onions, pickled, 148
• Syrup d’Orgeat (French), 174
• Tench and Carp, marinated, 93
• Tomatoes paste, 129
• — catsup, 130
• —  „   172
• Tripe, Birmingham and Oxford, 75
• Trout and grayling, marinated, 97
• — potted, 117
• Turbot fins, 60
• Veal Marinated, 125
• —  „   126
• Vinegar, elder flower, 173
• — tarragon, 173
• — white gooseberry, 174
• Walnuts, pickled, 164
• — preserved, 149
• — green, pickled, 163
• — catsup, 170
• Yorkshire Pressed Pork, 74

THE END.

C. WHITING, BEAUFORT HOUSE, STRAND.