  A. A la reine soup, 5 Almond cake, 215 —— custards, 216 —— nuts, 200 —— paste, 198 —— pudding, 219 Almonds devilled, 312 Anchovie essence for fish sauces, 234 ——— sauce, 265 Apples, to stew, for tarts, 203 Apple dumplings, 223 —— fritters, 190 —— pudding baked, 223 ————— boiled, 222 —— sauce for pork, &c., 267 Apricot jam, 211 Apricots, preserved, for tarts or desserts, ib. Artichoke bottoms fried, 171 —————— stewed, 144 ——————, to dry, 243 ——————, to pickle, 248 AshÉe sauce, 45 Asparagus peas, 155 ——— peas another way, 156 ——— tops for sauces, 157 Aspect of fish, 181 —— of meat or fowl, 182 Atlets curried, 168 B. Bacquillio with herbs, 27 Bagnets a l'eau, 189 Baked beef, 47 —— pears, 273 Barberries, to pickle, 251 ———— to preserve. 279 Bath cakes, 291 Batter, to prepare, for frying, 170 ——— pudding, 221 Beef collops, 42 —— palates stewed, 43 —— red, for slices, 179 —— steaks broiled, 128 —— steak pudding, 129 —— stock, 1 —— tails, 41 Benshamelle, or white cullis, 4 Black puddings, french, 257 Blancmange, white, 185 Boiled sweetbreads, 313 Breadcrumbs to prepare for frying, 88 Bread pudding, 220 —— sauce for turkies, &c., 269 Breast of lamb with benshamelle, 72 ————— en matelote, ib. ————— with peas, 73 Breast of veal en gallentine, 61 ————— ragout, ib. ————— with oysters, 70 Bride cakes, 193 ————— syrup of, 275 Gooseberries, to bottle, 282 ————— another way, 283 Gooseberry fool, 280 Gravy for meats and poultry, 95 Green codlins frosted, 297 —— gage jam, 210 —— geese for roasting, 91 —— peas soup, 10 —— sauce for poultry, 268 —— truffles for a dish, 139 Grills generally eaten after dinner, 255 Grown geese and ducks prepared for roasting, 92 Guinea fowls for roasting, ib. H. Haggess, to make, 256 Ham braised and glaized, 140 Hard eggs fried, 172 Hare glaized, 123 Hares to prepare for roasting, 89 —— another way, ib. Haricot mutton cutlets, 49 ——— sauce, 41 Hashed beef, in N. B., 126 —— calves head, 60 —— fowl, 127 —— hare, wild fowl, &c., 128 —— mutton, 125 —— venison, 126 Haunch of venison, &c. to prepare for roasting, 86 Herbs dried, 233 Hodge podge, or an english olio, 36 Hyde park corner cakes, 288 I. J. Ice cream, 228 Iceing for cakes, 206 India pickle, 241 Jerusalem artichokes stewed, 141 ——————— another way, 142 L. Lamb, hind quarter of, marinated, 79 —————— with spinach, 80 Lamb or pork chops plain broiled, 130 Lamb's fry with parsley, 173 ———— another way, ib. —— head minced, 71 —— tails and ears, 167 Larks, to prepare for roasting, 88 Leason for fricassees and soups, 6 Lemonade or orangeade, 261 Lemon peel candied, 260 —— puffs, 295 —— sauce, to make, 116 Light forcemeat for pies, &c., 38 Liquid of colour for sauces, 3 Lobsters buttered, 176 Lobster sauce for fish, 262 Loin of veal a la cream, 64 M. Macaroni stewed fo 1352@41352-h@41352-h-8.htm.html#Page_218" class="pginternal">218 —— soup, 7 ——, plain, to be eaten with currie, 82 Rich plum cake, 299 Rissoles, 110 Roasting, directions for, 84 Robert sauce, to make, 55 Rump of beef a-la mode, 46 ———— daubed or plain, 43 Rules to be observed in pickling, 245 S. Sago, 281 Salad of asparagus, 155 —— of lobster, 184 Salmagundy, 183 SalmÉ of woodcocks, 256 Salmon broiled, 24 SantÉ soup, or with bouillie, 9 Savory jelly, 180 Savoy cake, 308 —— sauce, 44 Sausage meat, 232 Sea pie, 110 Seed cakes common way, 285 Shoulder of lamb en epigram, 78 —————— glaized, 77 —————— grilled, 78 Shrewsbury cakes, 292 Shrimp sauce, 264 Slices of cod fried with oyster sauce, 311 Small cakes, 283 Small crusts to be eaten after dinner with cheese or wine, 311 Sorrel sauce, 69 Soup a la reine, 5 —— for a family, 85 Sour crout, 252 Sponge biscuits, 284 Stewed apples for tarts, 203 —— cucumbers, 50 —— peas for a dish, 154 ———— for sauces, 73 Stock, cleared, (brown), 6 Stores, observation on, 228 Stuffing for veal, turkey, &c., 94 Sturgeon roasted, 26 Suet pudding, 307 Sugar, to clarify, 273 Sweetbreads boiled, 313 ———— broiled, ib. ———— en erison, 138 ———— fried, 171 ———— glaized, 137 ———— roasted, 93 ———— with veal and ham, 309 Sweet omlet of eggs, 304 Syllabub, 200 Syrup of capillaire, 276 —— of cloves, 274 —— of golden pippins, Page x, "FishmeagrÉ" changed to "Fish MeagrÉ" to match usage in text (Fish MeagrÉ soup) Page xix, "Preser ed" changed to "Preserved" (Preserved apricots for) Page 59, "glaise" changed to "glaize" to match rest of usage (dry, glaize the top) Page 69, "into it" changed to "it into" (it into a stewpan) Page 142, "posssible" changed to "possible" (white as possible) Page 185, "sallad" changed to "salad" (eat with this salad) Page 281, "tea-poonful" changed to "tea spoonful" (red port, tea spoonful) Page 315, "dumplins" changed to "dumplings" (Apple dumplins, 223) Page 317, "Blancmonge" changed to "Blancmange" (Blancmange, white, 185) Page 318, "parmesan" changed to "parmezan" to match usage in text (————— with parmezan cheese, ib.) Page 320, "blancmonge" changed to "blancmange" (—— blancmange, 186) Page 322, "megre" changed to "meagrÉ" to match usage in text (—— meagrÉ soup) Page 324, index, reference for "India pickle" moved to land above "Jerusalem" Page 331, "blancmonge" changed to "blancmange" (Riband blancmange, 187) |
|
