The Figures in the body of the Index refer to the Number of the Receipts; those in the column, under the word Page, to where the Receipts are to be found; and those preceded by Ap., to the Receipts in the Appendix.
| Page | | Acid of lemon, artificial, 407* | 274 | | Accum on Adulterations, quoted, note to 433 | 280 | | An alderman in chains, 57 | 135 | | A-la-mode beef, or veal, or English turtle, 502 | 312 | | Allspice, essence of, 412 | 275 | | —— tincture of, 413 | ib. | | —— Sir H. Sloane on, note | 92 | | Almond custards (Ap. 54.) | 375 | | Anchovy sauce, 270 | 232 | | —— essence, 433 | 279 | | —— toast, 573 | 354 | —— butter,
—— paste, | } | 434 | | 282 | | —— powder, 435 | ib. | | —— to keep them well, Obs. to 270 | 233 | | Apicius, his sauce for boiled chicken | 35 | | Appetite, good, why the best sauce | 52 | | —— to refresh | 38 | | Appert, his art of preserving vegetables, note | 164 | | Apple pie (Ap. 32.) | 369 | | —— pudding, boiled (Ap. 112.) | 397 | | —— dumplings, ditto (Ap. 113.) | ib. | | —— tart, creamed (Ap. 33.) | 369 | | —— sauce, 304 | 242 | | Apples, to dry (Ap. 83.) | 384 | | Apricot jam (Ap. 93.) | 387 | | Artichokes, 136 | 166 | | —— Jerusalem, 117 | 160 | | Asparagus, 123 | 161 | | —— soup, 222 | 206 | | Arrack, to imitate, 480 | 299 | | Arbuthnot, Dr., quoted, Preface | viii. | | Abernethy, Mr., quoted, note | 20 | | Bacon, 13 | 117 | | —— slices of, 526 | 324 | | —— relishing rashers of, 527 | ib. | | —— sparerib, to roast | 132 | | Bain-Marie, note to 485 and 529* | 304. 326 | | Baking | 72 | | Baked custard (Ap. 52.) | 375 | | —— pears (Ap. 82.) | 384 | | Barley water, 565 | 350 | | —— broth, 204 | 199 | | —— ——, to make a gallon for a groat | 210 | | —— sugar (Ap. 90.) | 386 | | —— drops (Ap. 91.) | ib. | | Basil, when to dry | 291 | | —— vinegar, or wine, 397 | 269 | | —— sauce, 264 | 231 | | Batter pudding (Ap. 111.) | 397 | | Beans, French, 133 | 164 | | Beauty | 51 | | Bechamel, 364 | 257 | | Beef bouilli, 5. 238. 493 | 109. 212. 308 | | —— how nutritive and economical, 5 | 109 | | —— to salt, 6 | 111 | | —— savoury, 496 | 310 | | —— a round of, salted, to boil, 7 | 113 | | —— what the outside slices are good for, N. B. to 7 | ib. | | —— H-Bone, 8 | ib. | | —— ribs, and rolled, 9 | 114 | | —— baron of | 34 | | —— sirloin, roasted, 19 | 122 | | —— proper way to carve, in note to 19 | 123 | | —— as mock hare, 66* | 141 | | —— ribs, roasted, 20 | 123 | | —— ditto, boned and rolled, 21 | 124 | | —— steaks, to fry, 85 | 148 | | —— steak pudding (Ap. 24.) | 367 | | —— season for, see note to 94 | 151 | | —— with onions, 86 | 148 | | —— to broil, 94 | 151 | | —— the superlative steak | ib. | | —— Macbeth’s receipt, and le vÉritable bif-teck de Beauvilliers, N. B. to 94 | 152 | | —— to stew, 500 | 311 | | —— with onion gravy, 501 | 312 | | —— broth, 185 | 193 | | —— broth for glaze, or portable soup or sauce, 252 | 223 | | —— gravy, 186 | 194 | | —— strong gravy, 188 | ib. | | —— cullis, 189 | 195 | | —— for poultry, &c. 329 | 249 | | —— shin of, soup, 193 | 196 | | —— tea, 563 | 349 | | —— to hash, 486 | 304 | | —— shin, stewed, 493 | 308 | | —— brisket, stewed, 494 | 310 | | —— haricot, 495 | ib. | | —— Hunter’s savoury, baked or stewed, 496 | ib. | | —— À-la-mode, or English turtle, 502 | 312 | | —— to pot, 503 | 314 | | —— bubble and squeak, 505 | 316 | | —— hashed, and bones broiled, 506 | 317 | | —— cold, broiled, &c. 487 | 304 | | Beer, to recover when hard, 468 | 295 | | —— to bottle, 468 | ib. | | —— cup, 464 | 294 | | Beet roots, 127 | 162 | | —— —— to pickle (Ap. 119.) | 402 | | Biscuit drops (Ap. 68.) | 380 | | Bishop, essence of, 412 | 275 | | Birch, his excellent mock turtle, note under 247 | 219 | | Black cock, 71 | 144 | | Blancmange (Ap. 46.) | 373 | | Boiling | 66 | | Boiled custard (Ap. 53.) | 375 | | Bouillon de santÉ, 196 | 197 | | Bonne bouche for geese, pork, &c. 341 | 251 | | Brandy, how to obtain genuine Cognac | 296 | | Bread, to make (Ap. 100.) | 390 | | —— sauce, 321 | 246 | | —— sippets, fried, 319 | ib. | | —— crumbs, do. 320 | ib. | | —— pudding, 556 | 344 | | Broccoli, 126 | 162 | | —— pickled, (Ap. 122.) | 403 | | Bride, or wedding cake (Ap. 56.) | 376 | | Brill, 143 | 169 | | Brains are sadly dependent on the bowels | 20 | | —— Dr. Cadogan’s obs. thereon, note | 21 | | Brain balls | 266 | | Broiling, see the 4th chapter of Rudiments of Cookery | 82 | | Brose, Scotch, 205* | 201 | | Brunswick tourte (Ap. 45.) | 373 | | Broth, see the 7th chapter of the Rudiments of Cookery | 89 | | —— black | 35 | | —— of fragments | 54 | | —— beef, 185 | 193 | | —— to clarify, 252* | 227 | | —— mutton, 194 | 196 | | —— mock ditto, 195 | 197 | | —— with cutlets, 490 | 307 | | —— Scotch barley, 204 | 199 | | —— for sick, 564 | 350 | | Browning, to colour soup and sauce, &c. 322 | 246 | | Bill of fare for a week | 56 | | Buns, plain (Ap. 77.) | 382 | | —— cross (Ap. 78.) | 383 | | —— seed (19 | | —— Dr. Mandeville | viii. | | —— Arbuthnot | ib. | | —— Parmentier | x. | | —— Sylvester’s Obs. on, note | 20 | | —— best books on, note | ib. | | —— theory of the processes of, from the EncyclopÆdia Brit. note | ib. | | —— opinion of a cook on books of | 32 | | Coquus Magnus, or Master Kitchener | 22 | | Coullis, or thickened gravy, 189 | 195 | | Coup d’aprÉs | 94 | | Crab, to boil, 177 | 188 | | Crawfish soup, 235 | 211 | | —— ditto, pounded alive, recommended by Mons. Clermont, 235 | ib. | | Cream, clouted, 388 | 267 | | Cranberry tart (Ap. 37.) | 370 | | Croquante of paste (Ap. 86.) | 385 | | Cottage potato pudding (Ap. 115.) | 398 | | Crisp parsley, 318 | 245 | | Currant jelly, 479* | 298 | | Curry powder, 455 | 287 | | —— soup, 249 | 222 | | —— sauce, 348 | 254 | | —— balls, 382 | 266 | | —— to dress, 497 | 311 | | CuraÇoa, how to make, 474 | 296 | | Custard pudding | 347 | | Cider cup, 465 | 294 | | Culinary curiosities | 32 | | Crane | 34 | | Curlews | ib. | | Cat in gely | ib. | | Corks | 106 | | Cement for sealing bottles | ib. | | Caw-caw bones, N.B. 1 | 108 | | Cow heel, to dress, 18* | 140 | | Fennel and butter for mackerel, 265 | 231 | | Fish, see the 6th chapter of the Rudiments of Cookery | 86 | | —— cold, to redress | 53 | | —— fecundity of, note | 86 | | —— how to market for | 358 | | —— to stew, 158 | 177 | | —— soups, 225 | 207 | | —— forcemeat, 383 | 266 | | —— sauce, 425 | 278 | | —— to pickle, 161 | 180 | | Forcemeat, to make, 373 | 262 | | —— materials used for | 263 | | —— for veal, 375 | 264 | | —— for turkey, 377 | 265 | | —— for goose, 378 | ib. | | —— for hare, 379 | ib. | | —— balls, for mock turtle and made dishes, 380 | ib. | | —— egg ditto, 381 | 266 | | —— curry ditto, 382 | ib. | | —— zest, &c. 386 | ib. | | —— of fish for maigre dishes, 383 | ib. | | —— to mix orange and lemon peel, 387 | ib. | | Flip, 466 | 294 | | Flounders, 155 | 175 | | Fowls, to boil one half and roast the other at the same time | 33 | | —— to boil, 16 | 119 | | —— to roast, 58 | 136 | | —— to broil, 97 | 154 | | —— hashed, 533 | 328 | | —— pulled, 534 | ib. | | —— to dress cold, 535 | 329 | | 187 | | —— sauce, 284 | 236 | | —— sauce for lobster, 285 | 237 | | —— soup, 237 | 211 | | —— potted, 178 | 183 | | —— patties (Ap. 27.) | 368 | | —— salad, 372 | 260 | | —— spawn, to preserve, N.B. to 284 | 236 | | Lozenges | 38 | | Macaroni, 543 | 332 | | —— soup, see Obs. to 200 | 198 | | Mackerel, boiled, 167 | 183 | | —— broiled, 169 | 184 | | —— baked, 170 | ib. | | —— pickled, 171 | 185 | | —— roe sauce, 266 | 231 | | Made dishes, Obs. on. See 9th chapter of Rudiments of Cookery | 106 | | —— —— economical ditto, 483 | 300 | | Magazine of Taste | 292 | | Maigre forcemeat, 383 | 266 | | —— plum pudding, 554 | 342 | | Mandeville, Dr., quoted, Preface | viii. | | Manners, the importance of good | 42 | | Marjoram, essence of, 417 | 277 | | Marrow bones, 544 | 336 | | Meat, soup from any, boiled | 69 | | Melroe, Mrs., her Econom. Cookery, quoted, note to 83 | 147 | | Melted butter | 228 | | Minced collops | 306 | | Mince pies (Ap. 38.) | 371 | | —— meat (Ap. 39.) | 372 | | Mint sauce, 303 | 242 | | —— vinegar, 368 | | Osborne, H. Cook to Sir J. Banks | xi. 52 | | —— ditto, his receipts for puddings, &c., 560 | 345 | | Oatmeal, a substitute for bread crumbs, note | 82 | | Pancakes, 558 | 344 | | Paregoric elixir, 570 | 352 | | Pharmacopoeia, Appendix to | x. | | Parmentier, quoted, Preface | ib. | | Parsley and butter, 261 | 230 | | —— to preserve, N.B. to 261 | 231 | | —— fried, 317 | 245 | | —— crisp, 318 | 246 | | Partridges, 70 | 143 | | —— soup, 241 | 215 | | Paste for croquants, or cut pastry (Ap. 8.) | 361 | | —— for meat or savoury pies (Ap. 2.) | 360 | | —— for boiled puddings (Ap. 6.) | 361 | | —— for stringing tartlets, &c. (Ap. 7.) | ib. | | Pease, to boil, 134 | 164 | | —— pudding, 555 | 343 | | —— —— how to make for half the usual expense, note to 555 | ib. | | —— soups, 218. 220 | 203. 205 | | —— ditto, in five minutes, Obs. to 555 | 343 | | —— curry pease soup, note to 218 | 205 | | —— celery ditto, ditto, 218 | 204 | | —— plain pease soup, 221 | 206 | | Parsnips, 128 | 163 | | Peristaltic persuaders | 39 | | Peptic Precepts, quoted | ib. | | Pease powder, |   |
|
