INDEX.
- Aberdeen red herrings, [55]
- Anchovies, British, [59]
- — Gorgona, to feed, [59]
- — Gorgona, smoked, [63]
- — essence of, [129]
- Apparatus for drying, smoking, &c., [1]
- Asparagus, pickled, [155]
- Bacon, choice breakfast, [7]
- — Leicestershire spiced, [23]
- Barberries pickled, [154]
- Bath chaps, [24]
- Beef as hare, potted, [120]
- Beef’s heart, potted, [123]
- Beef, hung, Shropshire sirloin, [6]
- — Melton hunt, [8]
- Beef’s heart, smoked, [10]
- Beef, Ulverston red flank, [11]
- — hams, [13]
- — Hambro rough, [13]
- — Breslau, [14]
- — Whitehaven corned, [15]
- — Dutch, [25]
- Beetroots, pickled, [167]
- Bloaters, [50]
- Black puddings, Jersey, [90]
- Birmingham and Oxford tripe, [75]
- Boar’s head smoked, [19]
- Brawn, calf’s head, [77]
- Bucaning meats, described, [1]
- Bucaned beef kidneys, [80]
- — udder, [81]
- — calf’s liver, [82]
- — beef skirts, [83]
- Cabbage, red, pickled, [145]
- Catsup, tomato, [130]
- — mushroom, [171]
- — walnut, [170]
- Cauliflowers, pickled, [146]
- Caveach herrings, [74]
- Caviare brown, [70]
- — white, [71]
- Cavis of mackerel, [72]
- Celery, pickled, [151]
- — crab salad, [173]
- Charcoal, preservative quality, [4]
- Chetna, Bengal, [131]
- Coating composition, to make, [180]
- — to apply, [180]
- Codlins, pickled, [154]
- Coated turbot fins, [60]
- — river eels, [62]
- — conger eels, [68]
- — young pig, [114]
- Collared salmon, [43]
- — side of venison, [109]
- — young pig, [112]
- Crabs potted, [107]
- Crab salad, [173]
- Conger eels, [69]
- Currants red, pickled, [151]
- — preserved for tarts, [135]
- Curry powder, excellent, [175]
- Dried Mutton, as in the Ardennes, [29]
- — breast of mutton as venison, [33]
- Dried Ulverston red flank of beef, [11]
- — Conger eels, high flavoured, [69]
- Digby herrings, [55]
- Eels, conger, smoked, [66]
- — collared, [68]
- — dried, [69]
- — potted, [118]
- Elder-flower vinegar, [173]
- Essences to make, [1]
- Essence of lobsters, [127]
- — shrimps, [128]
- — anchovies, [129]
- Fish, nutriment in (Dr. Davy), [36]
- — sauce, excellent, [131]
- Foots of sugar, to be preferred, [4]
- Fuel for smoking and drying with, [3]
- Geese, smoked, [79]
- German saveloys, [89]
- Gherkins, pickled, [156]
- Grapes, „ [152]
- Goose, a perpetual (beef’s heart), [34]
- Green West India ginger, preserved, [134]
- Hambro’ Pickle, for beef and pork, [31]
- Hams, Westphalia, [19]
- — eclipsed, [20]
- Hare, potted, [114]
- Haunch of mutton as venison, [26]
- Herrings, marinated, [103]
- Italian Cincerelli, [65]
- Jersey Black Puddings, [90]
- Kippered Herrings, [52]
- — superior, spiced, [53]
- — salmon, superior, [40]
- Lemon mangoes, pickled, [159]
- Lemon pickle, [160]
- Lemons, preserved, [139]
- Lobsters, essence of, [127]
- — pickled, [102]
- — potted, [106]
- Mackarel Kippered, [45]
- — (May-fish), [46]
- — superior pressed, [47]
- Maltcooms, to keep cured goods in, [4]
- Mangoes, pickled, [161]
- Marinated herrings, [103]
- — eels, [99]
- — high flavour, [100]
- — salmon, [92]
- — sprats, [104]
- — shrimps, [96]
- — salmon roes, [127]
- — tench and carp, [93]
- — trout and grayling, [97]
- — veal, [125]
- — another method, [126]
- Marmalade, raspberry, [144]
- Moor-game, potted, [115]
- Morello cherries, jam of, [144]
- Mushroom catsup, [171]
- — buttons, pickled, for pies and sauces, [168]
- Mutton, dried as in the Ardennes, [29]
- — breast of, collar as venison, [33]
- — haunch as venison, [26]
- — thigh of l’Diable, [27]
- — Welsh hams, [28]
- Nasturtiums, pickled, [166]
- Neats’ tongues, potted, [121]
- — pickled, [16]
- — high flavoured, [17]
- — to pickle, [30]
- Oversalted Meat, to rectify, [178]
- Pickled Vegetables,
- — asparagus, [155]
- — barberries, [154]
- — beetroots, [167]
- — cauliflowers, [146]
- — currants, red, [151]
- — celery, [151]
- — codlins, [154]
- — gherkins, [156]
- — golden pippins, [165]
- — grapes, [152]
- — mushrooms, white, [147]
- — mangoes (lemon), [159]
- — lemon pickle, [160]
- — mangoes (cucumber), [161]
- — nasturtiums, [166]
- — mushroom buttons, [168]
- — peaches and nectarines, [165]
- — piccalilli, [157]
- — parsley (green), [169]
- — onions, silver, [148]
- — walnuts, green, [163]
- — „ white, [164]
- — samphire, [146]
- Pickled Meats and Fish,
- — herrings, [73]
- — smelts, [101]
- — lobsters, [102]
- Pickle for pork, [31]
- — superior, [32]
- — a preservative (excellent), [32]
- — the Hambro’, for beef and pork, [31]
- Pig, a young one collared, [112]
- Polony, Russian, [87]
- Provocative, a, [132]
- Portable soup, [78]
- — much richer, [78]
- Porker’s head, smoked, [23]
- Preservatives, [4]
- Potted beef’s heart, [122]
- — crabs, [107]
- — hare, [114]
- — eels, [118]
- — lobsters, [106]
- — Moor game, [115]
- — ox cheek, [84]
- — neat’s tongue, [121]
- — beef as hare, [120]
- — pigeons, [86]
- — snipes and woodcocks, [116]
- — shrimps, [119]
- — „ l’Diable, [85]
- — trout, [117]
- — venison, [124]
- Preserved
- — apricots, [140]
- — barberries, [142]
- — cucumbers, [137]
- — golden pippins, [143]
- — greengage plums, [138]
- — damsons, [140]
- — Hambro’ grapes, [142]
- — lemons, [139]
- — Morello cherries, [141]
- — peaches and nectarines, [138]
- — tomatoes, [136]
- Smoked Meats,
- — beef’s heart, [10]
- — beef hams, [13]
- — „ Breslau, [14]
- — boar’s head, [19]
- — calf’s head brawn, [76]
- — Dutch beef, [25]
- — geese, smoked, [78]
- — goose, a perpetual, [34]
- — Hambro beef, [13]
- — hung beef, [6]
- — Leicestershire spiced bacon, [23]
- — Melton hunt beef, [9]
- — mutton, as in the Ardennes, [29]
- — neats’ tongues, high flavour,[17]
- — Norfolk chine, [21]
- — porker’s head, [23]
- — polony, Russian, [87]
- — German saveloys, [89]
- — venison, side of, [111]
- — Whitehaven corned beef, [15]
- — Westphalia hams, [19]
- — „ eclipsed,[20]
- Smoked Fish,
- — eels, river, [62]
- — „ conger, [66]
- — Gorgona anchovies, [63]
- — herrings, bloaters, [50]
- — „ kippered, [51]
- — Mackerel, kippered, [45]
- — „ May-fish, [46]
- — „ superior, [47]
- — salmon, Welsh, [37]
- — „ Dutch, [39]
- — „ superior kipper, [40]
- — „ American, [48]
- — „ collared, [43]
- — herrings, Digby, [55]
- — „ Aberdeen reds,[55]
- — speldings, [56]
- — sprats, [56]
- Smelts, pickled, [101]
- — potted, [105]
- Snipes and woodcocks, potted, [116]
- Sprats, marinated, [104]
- Shrimps, essence of, [128]
- Sausage spice (French), [132]
- Syrup for preserving fruit, to prepare, [132]
- Samphire, green, pickled, [146]
- Silver onions, pickled, [148]
- Syrup d’Orgeat (French), [174]
- Tench and Carp, marinated, [93]
- Tomatoes paste, [129]
- — catsup, [130]
- — „ [172]
- Tripe, Birmingham and Oxford, [75]
- Trout and grayling, marinated, [97]
- — potted, [117]
- Turbot fins, [60]
- Veal Marinated, [125]
- — „ [126]
- Vinegar, elder flower, [173]
- — tarragon, [173]
- — white gooseberry, [174]
- Walnuts, pickled, [164]
- — preserved, [149]
- — green, pickled, [163]
- — catsup, [170]
- Yorkshire Pressed Pork, [74]
THE END.
C. WHITING, BEAUFORT HOUSE, STRAND.