|
| ——— wild fowl | ib. |
| ——— partridges and pheasants | ib. |
| ——— green geese and ducklings | ib. |
| ——— other geese and tame ducks | 92 |
| ——— a pig | 92 |
| ——— sweetbreads | 93 |
| ——— ribs of beef | ib. |
| ——— fillet of veal | ib. |
|
| Observations on meat and poultry | 94 |
|
| Stuffing for turkies, hares, veal, &c. | ib. |
|
| Gravy for roast meat, steaks, and poultry | 95 |
|
| Peloe of rice | ib. |
| ————— another way | 96 |
|
| Timbol of rice | 97 |
|
| Petit patties of chicken and ham | 98 |
|
| Patties of lobsters or oysters | 99 |
|
| Forcemeat patties | ib. |
|
| Pulpton of chicken, rabbits, &c. | 100 |
|
| Fishmeagre pie | 101 |
|
| Raised ham pie, with directions for making a raised crust | 102 |
|
| Raised chicken pie | 103 |
|
| Flat chicken pie (or tourte) | ib. |
|
| Pigeon pie | 104 |
|
| Raised turkey pie with a tongue | 105 |
| —— macaroni pie | 106 |
| —— beef steak pie | ib. |
|
| Veal pie | 107 |
|
| Pork pie | 108 |
|
| Eel pie | 109 |
|
| Mutton pie | ib. |
|
| Sea pie | 110 |
|
| Rissoles | ib. |
|
| To fry parsley | 111 |
|
| Puffs with chicken, &c. | ib. |
|
| Wings and legs of fowls with colours | 112 |
| —— larded and glaized | 113 |
|
| Fowl a la Menehout | 114 |
|
| Pulled chicken (or turkey) | ib. |
|
| Another way | 115 |
|
| Pullet a l
lass="pginternal">179 |
|
| Savory jelly | 180 |
|
| Aspect of fish | 181 |
| —— of meat or fowl | 182 |
|
| Canopies | 183 |
|
| Salmagundy | ib. |
|
| Salad of lobster | 184 |
|
| French salad | 185 |
|
| Blancmange | ib. |
|
| Dutch blancmange | 186 |
|
| Riband blancmange | 187 |
|
| Cleared calves feet jelly | ib. |
|
| MarbrÉe jelly | 188 |
|
| Bagnets a l'eau | 189 |
|
| Apple fritters for a dish | 190 |
|
| Golden pippins a la cream | 191 |
| ————— another way | 192 |
|
| Stewed pippins another way | 193 |
|
| Cream for pies | 193 |
|
| Mince meat | 194 |
|
| Compote of oranges | 195 |
|
| Tea cream | 196 |
|
| Virgin cream | 197 |
|
| Coffee cream | ib. |
|
| Burnt cream | ib. |
|
| Pastry cream | 198 |
|
| Almond paste | ib. |
|
| Cheese cakes | 199 |
|
| Almond nuts | 200 |
|
| To make syllabub | ib. |
|
| Trifle | 201 |
|
| Tarts or tartlets | 202 |
|
| Paste for stringing tartlets | ib. |
|
| To stew apples for tarts | 203 |
|
| Fried puffs with sweetmeats | 204 |
|
| Pyramid paste | ib. |
|
| Icing for a cake | 206 |
|
| Cherries in brandy for desserts | ib. |
|
| To make buns | 207 |
|
| Orgeat | ib. |
|
| Orange marmalade | 208 |
| [xxvii]
[xxvi] [xxviii]
[xxix] [xxx]
[xxxi] [xxxiii]
[xxxii] [xxxiv]
[xxxv] [xxxvi]
[xxxvii] [xxxix]
[xxxviii]
[xlii]
[xliii] [xlv]
[xliv] [xlvi]
[xlvii]
[xlviii]
[1]
|
