32-h-6.htm.html#Eggs_fricassee_of" class="pginternal">ib. | | ——, À la crÊme | ib. | | Ham, essence of | 87 | | Maccaroni in a mould of pie-crust | ib. | | —— | ib. | | Omelets | 89 | | ——, asparagus | 90 | | ——, French | ib. | | Ragout for made dishes | ib. | | Trouhindella | ib. | | MEATS AND VEGETABLES. | | Artichokes, to fricassee | 91 | | Bacon, to cure | ib. | | Barbicue | ib. | | Beef, alamode | 92 | | —— —— in the French manner | ib. | | ——, rump, with onions | 93 | | ——, rump, to bake | ib. | | ——, rump, cardinal fashion | ib. | | ——, sausage fashion | 94 | | ——, ribs and sirloin | ib. | | ——, ribs, en papillotes | ib. | | ——, brisket, stewed German fashion | 95 | | ——, to bake | ib. | | ——, bouilli | ib. | | ——, relishing | 96 | | ——, to stew | ib. | | ——, cold, to dress | 97 | | ——, cold boiled, to dress | ib. | | ——, cold, to pot | ib. | | —— steaks, to broil | ib. | | —— —— and oysters | 98 | | —— (rump steaks) broiled, with onion gravy | ib. | | —— steaks, to stew | 98 | | —— olives | 99 | | ——, pickle for | ib. | | ——, to salt | ib. | | ——, to dry | 100 | | ——, hung | ib. | | ——, for scraping | 101 | | ——, Italian | ib. | | ——, red | ib. | | ——, collar of | 102 | | Bisquet, to make | ib. | | Boar’s-head, to dress whole | 103 | | Brawn, to keep | ib. | | Hog’s-head, like brawn | 146 | | ——, to bake | ib. | | ——, Dutch | ib. | | Fondues | 273 | | Fritters, Yorkshire | ib. | | Fruit, to preserve | ib. | | ——, to preserve green | ib. | | ——, of all sorts, to scald | ib. | | Gingerbread | 274 | | ——, thick | 275 | | ——, cakes or nuts | ib. | | Gooseberries, to bottle | ib. | | ——, in jelly | ib. | | ——, to preserve | 276 | | ——, paste of | 277 | | Grapes, to dry | ib. | | ——, to preserve | ib. | | Greengages, to preserve | ib. | | Hartshorn jelly | 278 | | Hedgehog | ib. | | Ice and cream | ib. | | ——, lemon | 279 | | Iceing for cakes | ib. | | Jaunemange | ib. | | Jelly, coloured | ib. | | ——, Gloucester | 280 | | ——, lemon | ib. | | ——, nourishing | ib. | | ——, orange | ib. | | ——, restorative | 281 | | ——, strawberry | ib. | | ——, wine | ib. | | Lemons or Seville oranges, to preserve | 282 | | Lemon caudle | ib. | | —— or chocolate drops | ib. | | —— puffs | 283 | | —— tart | ib. | | ——, solid | ib. | | ——, syrup of | ib. | | Macaroons | ib. | | Marmalade, citron | ib. | | ——, cherry | 284 | | ——, orange | ib. | | ——, Scotch, orange | 285 | | ——, red quince | ib. | | ——, white quince | 286 | | Marchpane | ib. | | Marrow pasties | 287 | | Melons or cucumbers, to preserve | ib. | | Melon compote | ib. | | Mince-meat | ib. | | ——, raspberry | ib. | | Walnuts, black | 366 | | ——, green | 367 | | ——, ketchup of | ib. | | WINES, CORDIALS, LIQUEURS, &c. | | Ale, to drink in a week | 369 | | ——, very rare | ib. | | ——, orange | ib. | | Aqua mirabilis | 370 | | Bitters | ib. | | Cherry brandy | ib. | | Cherry water, cordial | ib. | | Cordial, very fine | 371 | | Cup | ib. | | Elder-flower water | ib. | | Elder-berry syrup | ib. | | Ginger beer | 372 | | Imperial | 373 | | Lemonade | ib. | | ——, clarified | 374 | | ——, milk | ib. | | ——, transparent | ib. | | Lemon water | ib. | | Mead | ib. | | Mithridate brandy | 375 | | Nonpareil | ib. | | Noyau | 376 | | Orange juice | ib. | | Oranges, or lemons, spirit of | ib. | | Orange-water, cordial | ib. | | Orgeat | ib. | | Punch, excellent | 377 | | ——, milk | ib. | | ——, Norfolk | ib. | | ——, Roman | 378 | | Raspberry liqueur | ib. | | —— vinegar | ib. | | Ratafia brandy | ib. | | Shrub | 379 | | ——, currant | ib. | | Spruce beer | ib. | | Wine, bittany | 379 | | ——, champagne, sham | 380 | | ——, cherry | ib. | | ——, cowslip | ib. | | ——, currant | 381 | | ——, currant, or elder | 382 | | ——, currant, black | ib. | | ——, currant, red |
|
  |
