A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, V, W, Y.
Acid, 57
A-la-mode Beef, 164, 165
Albumen, 158
Almond Water, 42
Almond Cake, Iced, 304
Ice, White, 297
Aitch-Bone of Beef, 122
Aliment, a New, 345
Apple Bread, 284
Charlotte, 282
Compote, 307, 308
Dumplings, 294
Flanc, 275
Fritters, 281
Jelly, 320
sautÉ in Butter, 285
Pie, 296
Pudding, 294
Vol-au-Vent, 273
Apples, Baked, 45
and Fig Beverage, 45
and Rice Pudding, 47
with Rice, 283
with Butter, 284
Apricot Compote, 308, 309, 310
Fritters, 282
Ice Cream, 317
Marmalade, 318
Nougat, 278
Pudding, 294
Arrow-root, 39
Jelly, 40
Water, 44
Broth, 34
Artichokes, 259
Jerusalem, 81, 259
Asparagus, 253
with Eggs, 217
Aspic of Meat, 240
Bacon, to choose, 18, 140
to boil, 141
to broil, 19
Baking, on, 60
Barley Lemonade, 42
Barley Orangeade, 43
Barley Water, 41
Batter for Fritters, 305
Beans, Broad, 259
French, 259
À la MaÎtre d’HÔtel, 259
Haricot, 260
Young, 260
À la Bretonne, 261
Beef, on, 118
A-la-mode, 164, 165
Aitch-Bone of, 122
Brisket of, 122
Croquettes of, 167
Choice of, 118
Essence of, 36
Family Salad of, 167
Fillets of, Broiled, 165
SautÉ, 166
to hang, 118
Hashed, 158
Minced, 166
Miroton, 159, 160
Palates, 160
À la Bretonne, 161
À la Poulette, 161
À la MaÎtre d’HÔtel, 161
Pickle for, À la Garrick, 242
Pressed, 242
remains of, 158
Ribs of, Braised, 119
Larded, 241
Roasted, 119
Round of, Salted, 121
cold, 121
Rump Steak, Stewed, 164
Half-round of, silver side, 121
Salt, remains of, 169
Salt, Bubble and Squeak, 163
Sirloin of, 119
Stewed Rump of, 120
Spiced, 242
Tea, 36
Beignet SoufflÉ, 281
Beet-root, 258
Beurre Noir, or Black Butter, 98
Beverage, Refreshing, 43, 44
Bills of Fare, 339
Biscuit SoufflÉ, 301
Cocoa-Nut, 325
Cream, 326
Moss, 325
Rout, 325
Blackberry Pudding, 294
Black-Pudding, broiled, 20
Blancmange, 290
Bloaters, 15
Boiling, on, 60
Boudins of Fowl, 197
Turkey, 197
Bottoms and Tops, to make, 11
Braising, on, 60
Braise-Roast, 147
Boil, 148
Bread, to make, 10
and Milk, 30
and Apple, 284
Breakfast Table, 7, 26
Brocoli, 257
Broiling, 63
Broth, Arrow-root, 34
Chicken, 37, 53
Eel, 38
Mutton, 33
Rice, 34
French Herb, 44
Seasoned, 33
Semoulina, 34
Turkey, 147
Various, 34
Vermicelli, 34
Veal, 35
Brown Stock, 77
Browning, 78
Brioche Rolls, to make, 12
Brussels Sprouts, 259
Bubble and Squeak, 163
Buns, to make, 12
Butter, 334
Anchovy, 117
Burnt, 217
Lobster, 117
Melted, 112
MaÎtre d’HÔtel, 117
Ravigote, 117
Cacao, 25
Cake, Almond, 325
Cinnamon, 326
Ginger, 326
Pound, 324
Queen’s, 324
Rout, 325
Savoy, in Moulds, 322
Cake, Savoy, or Ladies’ Fingers, 323
Shrewsbury, 326
Sponge, 323
small, 324
St. James’s, 327
Royal Iceing for, 312
Calf’s Brains, À la MaÎtre d’HÔtel, 175
fried, 175
to prepare, 128
Ears, stewed, 174
Feet, 53, 214, 240
Feet Jelly, 286
Head, 128, 130
Curry, 213
Hollandaise, 130
with Mushrooms, 130
with Tomatos, 130
Heart, roasted, 172
Liver, English fashion, 172
fried, 175
sautÉd, 172
stewed, 175
Sweetbreads, 173
au Gratin, 174
another way, 173
Caper Sauce, 113
Capillaire, 330
Capon, boiled, 151
and Cresses, 227
À l’Estragon, 157
Pie, 236
Roast, 150
Roast braised, 147
Stewed, 151
Capilotade of Poultry, 193
Carp, baked, 106
Sauce Matelote, 106
Carrot Pudding, 292
with Poulards, 152
Soup, 89
White, 89
Sauce, 73
Carving, 346
Cauliflower, 257
Gratin, with Cheese, 257
PurÉe, Soup, 71, 89
Celery, 256
Cheesecakes, 229
Lemon, 280
Maids of Honor, 280
Puff, 303
Cheese SoufflÉ, 304
Raminole, 303
Charlotte, Apple, 282
Russe, 289
Cheese, to make, 304
Charlotte, Strawberry, 289
Chartreuse of Fruit, 290
Cherry Draught, 44
Compote, 309, 311
Cherry Marmalade, 319
Omelette, 281
Vol-au-Vent, 271
Pudding, 295
Chestnut Pudding, 296
Chicken, Boiled, 53, 193
Braised, 192
Broth, 37, 53
Curry, 210
Italian way, 153
Pie, 203
Roast Braised, 192
Roast, for Invalids, 53
Spring, 228
Stewed, 150
ChicorÉe Sauce, 72
Choice of Pork, 139
Choca, 345, 346
Chocolate, 25
Italian, 25
Iceing for Cakes, 312
Ice Cream, 316
Choice of Meat, 118
Chopping of Herbs, 267
Chump of Veal, 125, 127
Clear Soup, 79
Clarify Stock, to, 79
Cock-a-leekie Soup, 83
Cocoa, 25, 26
Nut Biscuits, 325
Cod, Boiled, 95
with Oysters, 95
Coffee, on, 20
to choose, 22
where first used in London, 21
to make, 22
French, 23
White, 23
made with a filter, 24
another way, 24
Cold Ham, 141, 240
Conger Eel, Stewed, 110
Confectioner’s Paste, 270
Conversation on Household Affairs, 336
Compote of Pigeons, 200
of Fruits, 310
Cooling Drink, 42
Lemonade, 45
Cow Heels, 169
Crab Curry, 215
Cranberry Pie, 296
Cresses with Pullet, 227
Cream, Bohemian Jelly, 288
Clouted, 335
111
Salad, 247
Salt, 95
Skate, 104
Smelts, 101
Soles, 103
Sturgeon, 96, 97
Tench, 108
Trout, 107
Turbot, 102
White Bait, 101
Whiting, 99
Fish, Shell—
Escalops, 250
Oysters, 250
Razor or Solen, 250
Prawns, 250
Shrimps, 251
Fisherman’s Soup, 86
Fillet of Beef, broiled, 165
Veal, cold, 241
roast, 125
Flancs, 274
Flanc of Apple,
275
Fruit, 274
Meringue, 274
what they are, 158
Flounders, on, 104
Water Souchet, 104
Fried, 101
Food, light, for invalids, 33
Forcemeat, on, 251
to make, 251
of Fish, 252
Panada for, 252
of Veal, 253
of Whitings, 252
Fondu, Parmesan, 302
Neapolitan, 302
simple, 302
Stilton Cheese, 303
FourrÉe, Dartoise, 278
GÂteau, 277
Rissole, 276
Fowls, on, 149
Blanquettes of, 194
Boiled, 194
Braised, 194
Broiled, 194, 195
Boudins of, 197
Croquettes of, 195
FricassÉe of, 195
Fried, 193
Hashed, Indian, 193
Italian way, 153
À l’Ecarlate, 153
À la Marengo, 196
Minced, 194
Pie, 235
Pillau, 209
Pulled, for invalids, 54
Roast braised, 148
SautÉ, 194, 196, 197, 199
Salad, 249
to truss, 150
Fowl, Guinea, 229
Pea, 229
French Beans, 259
Coffee, 23
Herb Broth, 44
Panada, 41, 252
Remedy for Colds, 38
Plums Compote, 309
Fritadella, 190
Fritters, Apple, 282
Apricot, 282
Orange, 282
Peach, 282
SoufflÉ, 282
Fruit, Chartreuse of, 298
Crusts, 278
Flanc of, 274
Rissolettes, 273
Puddings, 294
Pies, 296
Salads of, 321, 322
Vol-au-Vent, 271
Wall, 295
Fricandeau of Veal, 170
to carve, 171
to dress, 171
Various ways, 171
Fritadella, 190
Frying, on, 61
Fry, Lamb’s, 138
Fumet de Gibier Sauce, 233
Game, choice of, 229
to keep, 229
Made-dishes of, 220
Salad of, 248
Soup, 92
Tureen of, 237
EntrÉes of, 220
Dunbird, 231
Garganey, 231
Gorcock, 230
Grouse, 230
Red, 230
White, 230
Half Birds, 231
Lark, 232
Moorcock, or Gorcock, 230
Moor-game, 230
Partridge, 230
Red-legged, 230
Pea Fowl, 229
Pheasant, 229
Hybrid, 229
Plovers, 231
Pochard, 231
Ptarmigan, 230
Quails, 232
Red Heads, 231
Snipes, 232
Teal, 231
Whim, 231
Whewer, 231
Widgeons, 231
Great Headed, 231
Woodcock, 231
Garlic Sauce, 68
Garniture for Omelettes, 219
Garum Sauce, 111
Sociorum, 111
GÂteau FourrÉ, 277
Galantine, to cook, 238
Jelly, 287
Turkey, 238
Veal, 241
how got, 117
Gibelote of Rabbit, 200
Giblets, 85, 155
Glaze, 78
Gold Jelly, 287
Goose, 153
to choose, 153
Giblets, 155
Hashed, 199
Pie, 236
Preserved, 155
Stewed, 155
Stuffing, 154
Roasted, 154, 155
Trussed, 154
Gooseberry, Green, Compote, 311
Pie, 295
Pudding, 294
Vol-au-Vent, 272
with Rhubarb, 297
Gosling, Roast, 228
Grass, Sprue, 255
Gratin of Lobster, 245
Gravy, Brown, 77
Spinach and, 260
Turkey, 145
Greengage Compote, 308, 311
Greengage Pudding, 294
Groats, Scotch, Gruel, 40
Grouse Pie, 204, 236
Scotch Plan of Cooking, 222
Gruel, 40
Sago, 40
Guinea Fowls, Roasted, 229
Haddocks, Baked, 96
Dried, 16
Fillets of, 216
Ham, Cold, 141, 240
and Eggs, 19
Hot, 141
Hamburgh Beef, 122
Hard Eggs, 14
Hare, Jugged, 226, 227
Roasted, 233
Haricot Beans, 260
Hartshorn Jelly, 287
Haunch of Mutton, 130
Venison, 142
Head, Calf’s, 128, 130
Hollandaise, 130
with Mushrooms, 130
Tomatos, 130
Curry, 213
Lamb’s, 138
Pig’s, 243
Pig’s, Sauce for, 243
Pig’s, to braise, 243
Heart, Calf’s, Roasted, 172
Lamb’s, 185
Sheep’s, 184
Herbs with Omelette, 219
Minced, Sauce, 67
Italian Sauce, 67
Chopping, 267
Herrings, Boiled, 100
Broiled, 100
Toast, 15
Hotch Potch, 87
Ice, Almond, White, 297
Apricot, 317
Chocolate, 316
Coffee, 316
Lemon, 316
Orange, 317
Pine Apple, 316
Strawberry, 317
Vanilla, 315
Iced Almond Cake, 304
Imperial, 46
Indian Hash, 193
Invalids, Comforts for, 33
Fish for, 49
Food, 33
Meat, 33, 51
Partridges, 54
Pigeons, 54
Poultry, 53
Puddings, 47
Irish Stew, 178
Soup, 82
Isinglass Jelly, 287
Italian Drops, 327
Jam, Apricot, 318
Quince, 318
Raspberry, 319
Strawberry, 319
JardiniÈre, Neck of Lamb, 136
Sauce, 137
Jelly, Apple, 320
Arrow-root, 40
Bohemian Cream, 288
Calf’s Foot, 286
CuraÇao, 287
Currant, 320
Gelatine, 287
Gold, 287
Hartshorn, 287
Isinglass, 287
Marasquino, 287
Lemon, 288
Orange, 288
Punch, 287
Quince, 287, 320
Rum, 287
Silver, 287
Whipped, 288
of Meat, to clarify, 239
Jesuits, Turkeys, so called, 144
Julienne Soup, 81
Kidneys, Bread-crumbed, 18
MaÎtre d’HÔtel, 18
on Toast, 17
Ox, 168
Omelette of, 220
Pudding, 168, 207
SautÉd, 18
Sheep’s, 17, 176
Kidney Beans, 259
Knuckle of Veal, 127, 240
Lait de Poule, 38
Sweet, 38
Lamb, 136
Breast of, Broiled, 138
Curried, 212
Chop, 52, 166, 186
Curry, 212
Cutlets, 185
to cut up, 136
Feet, 52, 185
Fry, 138
Head, 138, 139, 213
Heart, Chop, 51, 178
Soyer’s, 180, 182
SautÉ, 180
Breast of, Curry, 212
Curry, 212
Cutlet, various ways, 182, 183, 184
Plain, 51
French Ragout of, 177
Haunch of, 130
Leg of, Roasted, 132
Boiled, 132
À la Bretonne, 133
Braised, 134
Stewed, 134
Loin of, Roasted, 134
Loin of, À la Bretonne, 133
Neck of, Roasted, 134
Boiled, 135
Pie, 202
Pillau, 210
Pudding, 206
Saddle of, 131
À la Polonaise, 131
Shoulder of, Roasted, 133
Boiled, 133
Baked, with Apples 133
Provincial, 134
Stuffed and Baked, 133
Neapolitan Fondue, 302
Neck of Lamb, 136
Pork, 140
Veal, 126
Venison, 143
Nectarine Pudding, 297
New Drink, 41
Nursery Dinner, 28
Omelettes, 15, 219
Asparagus, 219
Bacon, 220
Cherry, 281
Currant Jelly, 281
Garniture for, 219
Ham, 219
Herb, 219
Kidney, 220
Lobster, 220
Mushroom, 220
Macedoine of, 281
Oyster, 219
Parmesan, 219
Peach, 281
Peas, 219
Preserved Apricot, 281
Raspberry Jam, 281
Rum, 281
SautÉ SoufflÉ, 301
SautÉd in Cream, 301
Strawberry, 281
Sweet, 281
Onion, Button, Sauce, 72
PurÉe, 71
Soup, 91
Stuffed, 74
Orangeade, 46
Orange Compote, 309, 310
Fritters, 282
Salad, 321
Vol-au-Vent, 272
Jelly, 288
Ice, SoufflÉ, 298
Sauce, 68
Osmazome, 37, 118
Oxen, to judge, 118
how cut, 118
Ox-beef, to hang, 118
Brains, 164
Cheek, 84
Feet, 169
Heart, 162
Kidneys, 168
Remains, 169
Tail Curry, 214
au Gratin, 162
À la JardiniÈre, 161
Sauce piquante, 162
Soup, 82
Tongue, cold, 240
hot, 240
fresh, 123
pickled, 123
Remains of, 123, 169
Oysters, 250
Escaloped, 250
Curry, 215
Omelette, 219
Soup, 86
Sauce, 115
Stewed, 251
Panada, French, 41, 252
Pancake, with Marmalade, 282
Pap, 29
Parmesan Fondue, 302
Parsnips, with Salt Fish, 95
Partridge, Roasted, 230
Hashed, 223
for Invalids, 54
Pie, 204, 236
Salmi, 223
SautÉd with Mushrooms, 223
Stewed with Cabbage, 222
Palates of Beef, 160
À la Bretonne, 161
À la MaÎtre d’HÔtel, 161
À la Poulette, 161
Papillote Lamb Chops, 186
Sauce, 69
Paste, Beef Suet, 269
different sorts of, 268
D’Office, or Confectioners’, 270
Puff, 268
Half, 269
Short, or PÂte À foncer, 269
for Fruit Tarts, 269
Pastry Cream SautÉ, 286
Turban of, 304
Peach Compote, 307
Fritters, 282
Omelette, 281
Salad, 321
Vol-au-Vent, 271
Pea-Fowl, 229
Pear Compote, 307
with Rice, 284
Pie, 296
Peas and Sprue-grass Sauce, 72
and Bacon, 74
French way, 254
Green, 254
with Eggs, 217
Soup, 89, 90
Stewed, 73
Winter, 90
Pease Pudding, 209
Perch, SautÉd in Butter, 108
Hampton Court fashion, 108
Pheasant, Broiled, 220
Hashed, 221
Joe Miller’s, 221
Minced, 222
Pie, raised, 236
Roasted, 229
Salmi, 222
Stewed with Cabbage, 221
Pickle À la Garrick, 242
Pickled Fish, 248
Mackerel, 107
Pork, 142
Salmon, 107
Trout, 107
Pie, Capon, 236
Chicken, 203
Duckling, 236
Eel, 205
Fowl, 236
Goose, 236
Grouse, 204, 236
Hare, 236
Lamb, 201, 203
Lark, 226
in Mould, 234
Mutton, 202
Moorfowl, 236
Partridge, 204, 236
Pigeon, 204, 236
Pheasant, 236
Poulard, 236
Rabbit, 203
Rump-steak, 202
Sea, 205
Veal and Ham, 202, 234
Fruit, 296
Apple, 296
Cherry, 295
Cranberry, 295
Currant, 295
Damson, 295
Dewberry and Raspberry, 295
Gooseberry, 295
Minced Meat, 295
Mulberry, 295
Pear, 296
Plum, 296
Quince, 296
Raspberry, 296
Rhubarb, 296
Whortleberry, 296
Pies, simple plan of making, 236
Various, 201
Pigeons en Compote, 200
for Invalids, 54
Pie, 204, 236
Stewed with Peas, 201
Pig, Sucking, 141
Hind-quarter of, 141
Pig’s Cheek, 142
Feet À la Ste. MenÉhould, 189
Stuffed, 188
Kidneys, 189
Head, like Wild Boar’s, 243
to braise, 243
Pike, to cook, 105
Sauce Matelote, 106
Pillau, Fowl, 209
Mutton, 210
Pine Apple, 322
Piquante Sauce, 66, 186
Plovers SautÉd with Truffles, 224
Pie, 236
Plum Beverage, 45
Compote, 309
Stewed, 45
Vol-au-Vent, 273
Poached Eggs, 14
Pork, to cut up, 139
Best, 139
to choose, 139
Neck of, 140
Salted, 142
Pickled, 142
Chine of, 140
Cutlets, 187, 188
Hashed, 189
Hand of, 142
Leg of, Roasted, 139
Boiled, 142
Loin of, À la PiÉmontaise, 140
Normandy fashion, 140
Pudding, 207
Sparerib of, 140
Porridge, 30
Potatoes, 263
Varieties of, 263
Baked, 264
Boiled, 263
Fried, 264
Mashed, 267
Irish way of Boiling, 265
À la Lyonnaise, 265
À la MaÎtre d’HÔtel, 264
Mashed, 265
Sandwiches, 163
Poultry, on, 143
described, 143
for Invalids, 53
to draw, 144
to kill, 143
to pluck, 144
en Capillotade, 193
Poulards, Braised, 150
Boiled, 151
with Carrots, 152
with Cucumbers, 152
Poulard Pie, 236
with Quenelles, 151
with Rice, 151
Roasted, 150
Stewed, 151
Poults, Turkey, 227
Prawn Curry, 215
Preserved Goose, 155
Prussian Cutlets, 191
Pudding, Meat, 205
Black, 20
Beefsteak, 205
Kidney, 207
Ox-Kidney, 207
Lamb, 206
Mutton, 206
Pease, 209
Pork, 207
Rabbit, 208
Suet, 208
Toad-in-Hole, 208
Veal, 207
Yorkshire, 112
Endive, 72
Eschalot,
Mephistopheleian, 75
Minced Herb, 67
Mint, 68
Muria, 111
Mushroom, 66, 68, 73, 74
Mussel, 115
Onion, 71, 74
Orange, 68
Oyster, 74, 115
Papillote, 69
Peas, 72, 73, 74
Piquante, 66, 186
Quenelles,73
Ravigote, 67, 117
Robert, 67
Shrimp, 112
Soft Roe, 111
Sorrel, 71
Soyer’s, 69
Spinach, 72, 260
Tomato, 69, 75
Tartar, 75, 248
Turnip, 71, 72
Tarragon, 67
White, 64, 71
Wild Boar’s Head, 244
Wild Fowl, 233
Sardines and Toast, 15
Salt Pork, 142
Sorrel Sauce, 71
SautÉing, on, 62
Sausage Cake, 146, 188
Sausages, to cook, 20
to choose, 19
Cambridge, 20
to sautÉ, 20, 146
Atherstone, 20
with Turkey, 146
Savory Dishes, 234
Seakale, 255
Semoulina Broth, 34
Milk, 39
Soup, 82
Shrimp Sauce, 112, 113
Sheep’s Brains, 135, 176
Feet, or Trotters, 176
Stock from, 177
Head, 135
Heart, 184
Kidneys, 17, 176
Tongue, 184
Sheep, how to cut up, 130
which are best, 130
Shell Fish, 250
Silver Jelly, 287
Skate, to cook, 104
au Beurre Noir, 105
Curry, 216
Soup, on, 75
Autumn, 87
Artichoke, 81, 88
Cabbage, 87
Clear, 79
Carrot, White, 89
Cauliflower, 89
Crab, 92
CrÉcy, 89
Fisherman’s, 86
Game, 92
Giblet, 85
Hare, 91
Hotch Potch, 87
Italian Paste, 81
Irish, 82
Julienne, 81
Lamb’s Head, 84
Lentil, 90
Macaroni, 82
Mock Turtle, Brown, 85
White, 84
Maigre, 88, 91
Mulligatawny, 85
Mutton Broth, 82
Onion, 91
Ox Cheek, 84
Ox Tail, 83
Oyster, 86
Palestine, 88
Pea, 80, 90
Pot-au-Feu, 92
PrintaniÈre, 80
PurÉe of Vegetable, 88
Rice, 82
Scotch Cock-a-leekie, 83
Semoulina, 82
Spring, 81
Sole, 86
Sheep’s Head, 84
Turnip, 81, 89
Vermicelli, 81
Wild Fowl, 92
SoufflÉ, 299
Beignet, 281
Biscuit, 301
Coffee, 302
Cream, Whipped, 301
Cheese, 304
Fritters, 282
Lemon, 299, 300
Omelette, 300
SautÉ, 301
Cream, 301
Orange Flower, 299
Orange Iced, 298
Punch Cake, 298
Rice Cream, 300
Vanilla, 302
Smelts, Broiled, 50
Fried, 101
for Invalids, 50
Water Souchet, 51
Soles, small, or Slips, 17
Boiled, 104
Fried, 103
Fillets of Curried, 216
aux Fines Herbes, 104
À la MenniÈre, 103
SautÉ in Oil, 103
Snow Eggs, 217
Snipes À la Minute, 224
Soyer’s Chop, 180
Sauce, 69
Sourcrout, to cook, 262
Bavarian way, 263
Sparerib of Pork, 140
Spinach, 260
with Gravy, 260
with Cream, 260
Sprouts, Brussels, 259
Spring Chickens, 228
Sprats, to cook, 17
Dried, 17
Sprue-grass, 255
with Eggs, 217
Steak, Rump, 54, 164
Stewing, on, 60
Stock, on, 76
for all kinds of Soup, 76
Brown, 77
to Clarify, 79
Economical, 76
Sheep’s Feet, 177
Strawberry Jam, 319
Omelette, 281
Salad, 321
Charlotte, 289
Vol-au-Vent, 273
Strengthening Drink, 43
Stuffing, Turkey, 148
Veal, 253
Sturgeon, 96, 97
Sucking Pig, 141
Hind-quarter of, 141
Sugar, to boil, 313
color, 312
clear, 313
in Grains, 312
of Lemon, 313
Spring, 313
Silk Thread, 315
Vanilla, 313
Sweetbreads, 173
SautÉ, 173
au Gratin, 173
Sweet Lait de Poule, 38
Sweetmeat of Currant Jelly, 320
Table, Breakfast, 7
Tapioca Milk, 39
Pudding, 48
Tarragon Sauce, 67
Tartar Sauce, 75
Tarts, small Fruit, 275
Tartlets, little Fruit, 275
Tea, 24
how made in France, 21
Beef,
new way to make, 25
Teal, a new method of cooking, 225
À la sans faÇon, 226
Tench, Stewed, 108
with Anchovy Butter, 109
Toast, Plain, 8
Dry, 9
and Eggs, 14
Haddock, 15
Herring, 15
Kidneys, 17
Sardines, 15
Water, 46
Crumpets, to, 9
Muffins, 9
to serve, 9
Toad in a Hole, 208
Tongue, cold Ox, 240
Fresh, 123
Remains of, 124, 169
Sheep’s, 184
Tomato Sauce, 69
Tops and Bottoms, 11
Trout À la Bretonne, 107
Pickled, 107
River, 107
À la Twickenham, 107
Trifles, 290
Trifle Pudding, 292
Tripe Curry, 214
Truffles, SautÉ of, 262
Turbot, to cook, 102
French way, 102
À la CrÊme, 102
Turban of Almond Cake, 304
of Boudins of Fowl, 198
of Pastry, 304
Turkey, Boiled, 146
Braised, 147
Broth from, 147
Blanquette of, 197
Boudins of, 197
with Celery Sauce, 147
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where from, 144
Giblets, 155
Gravy for, 145
Jerusalem Sauce, 147
called Jesuits, 144
Galantine, 238
to dress, 238
with Oysters, 147
Parsley and Butter, 147
Sausages, 146
Sausage-cake, 146
Roasted, 144
Braised, 148
Stuffing for, 148
to truss, 145
with Tomatos, 147
Stewed, 149
Poults, 227
Tureen of Game, 237
Vanilla Cream, 315
SoufflÉ, 302
Veal, on, 124
Breast of, 126
Stuffed, 127
Stewed, 127
Curried, THE END.
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LAMARTINE’S LAST WORK.
D. Appleton & Co. have recently published,
LES CONFIDENCES.
CONFIDENTIAL DISCLOSURES,
OR
MEMOIRS OF MY YOUTH,
BY
ALPHONSE DE LAMARTINE,
AUTHOR OF “THE HISTORY OF THE GIRONDISTS,” ETC.
Translated from the French,
BY EUGENE PLUNKETT.
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ET
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TWO LIVES; OR, TO SEEM AND TO BE.
By Maria J. M’intosh. 1 vol. 12mo., paper cover 50 cts., cloth 75 cts.
“The previous works of Miss M’Intosh, although issued anonymously, have been popular in the best sense of the word. The simple beauty of her narratives, combining pure sentiment with high principle, and noble views of life and its duties, ought to win for them a hearing at every fireside in our land. We have rarely perused a tale more interesting and instructive than the one before us, and we commend it most cordially to the attention of all our readers.”—Prot. Churchman.
III.
AUNT KITTY’S TALES.
By Maria J. M’intosh. A new edition, complete in one vol., 12mo., cloth 75 cts.
This volume contains the following interesting stories: “Blind Alice,” “Jessie Graham,” “Florence Arnott,” “Grace and Clara,” “Ellen Leslie, or The Reward of Self-Control.”
MISS SEWELL’S WORKS.
I.
MARGARET PERCIVAL: A TALE.
Edited by the Rev. Wm. Sewell, B.A.. 2 vols., 12mo., paper cover $1, cloth $1 50.
II.
GERTRUDE: A TALE.
Edited by the Rev. Wm. Sewell, B.A.. 12mo., cloth 75 cts, paper cover 50 cts.
III.
AMY HERBERT: A TALE.
Edited by the Rev. Wm. Sewell, B.A. 1 vol. 12mo., cloth 75 cts., paper cover 50 cts.
IV.
LANETON PARSONAGE: A TALE.Edited by the Rev. Wm. Sewell, B. A.. 3 vols. 12mo., cloth $2 25, paper cover $1 50.
INTERESTING BOOKS FOR LADIES
Published by D. Appleton & Company.
ELLEN MIDDLETON;
A TALE.
BY LADY GEORGIANA FULLERTON.
One volume 12mo., paper cover 50 c., cloth 75 c.
BY THE SAME AUTHOR,
GRANTLEY MANOR;
A TALE.
One volume 12mo., paper cover 50 cents, cloth 75 cents.
“Lady Georgiana Fullerton’s first appearance as a novelist rendered her famous at once. Ellen Middleton, her first production, was a powerfully constructed story, manifesting great ability in the author, which Grantley Manor fully confirms. We commend the book most cordially.”—Evening Mirror.
“The book is an excellent one, and the Lady Georgiana’s style is admirable. It is clear, concise, glowing, and lady-like. Her dialogue and narrative likewise show great skill in perception and arrangement.”—Boston Atlas.
“Grantley Manor is the title of an exceedingly interesting volume, which we have read with more than ordinary pleasure. The style is elegant, the story, which involves a succession of mysteries and cross purposes, is well developed, and the scene and character painting is full of spirit and truth. The authoress is certainly a woman of genius, which she has used to excellent purpose.”—Southern Literary Messenger.
FRIENDS AND FORTUNE;
A MORAL TALE.
BY ANNE HARRIET DRURY.
One volume 12 mo. paper cover 50 cents, cloth 75 cents.
“It is a tale delightfully told, and abounding in passages of great feeling and beauty. Again we are reminded of Goldsmith, and that which reminds us in a right sense of the “Vicar of Wakefield” must be a production of no mean order.”—Literary Gazette.
“Life, motion, delicacy, and humor are to be found in Miss Drury’s Tale.”—Atheneum.
GRACE LESLIE;
A TALE.
From the last London Edition. One volume 12mo., cloth 75 cents.
“Simplicity is the charm of this story. It can scarcely be said to have a plot. The tale embraces the history of a month in the life of a young girl suddenly thrown into society, and for young people it was originally written. It has been generally popular, however, for every thing in it is natural. There is neither sameness nor tameness in the narrative; the characters are numerous, and each is kept distinct. Moreover, the moral of the story is unexceptionable.”—Com. Adv.
WALTER LORIMER;
AND OTHER TALES.
BY THE AUTHOR OF “AMY HERBERT,” “GERTRUDE,” ETC.
Embellished with six colored Plates. 1 vol. 12mo., cloth, 75 cts.
“There is much that is pure, sweet and touching in the book, * * * the stories are presented in a style of composition which makes the work one of high literary character.”
| Typographical errors corrected by the etext transcriber: |
| sautÈing that the butter=> sautÉing that the butter {pg 18} |
| littlle sat=> little salt {pg 39} |
| spoonfuls of dem-iglaze=> spoonfuls of demi-glaze {pg 68} |
| skimmer gently for two hours=> simmer gently for two hours {pg 127} |
| in every dry summers=> in very dry summers {pg 101} |
| ro plain melted butter=> or plain melted butter {Pg 104} |
| appiles to this => applies to this {pg 131} |
| or mushoom or English=> or mushroom or English {pg 148} |
| ten minntes=> ten minutes {Pg 150} |
| be broiled or sauted=> be broiled or sautÉd {Pg 138} |
| plack pepper=> black pepper {Pg 206} |
| rice seperately=> rice separately {Pg 215} |
| is for preferable=> is far preferable {Pg 215} |
| delightful and varigated=> delightful and variegated {Pg 254} |
| in which put your rise=> in which put your rice {Pg 267} |
| Ribstone pippins=> Ripstone pippins {Pg 273} |
| fire uutil becoming=> fire until becoming {Pg 293} |
| shake sugar ever=> shake sugar over {Pg 324} |
| Mr. P. is obliged to leave home every week day=> Mr. B. is obliged to leave home every week day {Pg 336} |
