Modern cookery for private families

by Eliza Acton

INDEX.

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• Acton gingerbread, [552]
• Albert’s, Prince, pudding, [411]
• Almond, cake, [545]
  • candy, [566]
  • cream, for blamange, [478]
  • macaroons, [544]
  • paste, [367]
  • paste, fairy fancies of, [368]
  • paste, tartlets of, [367]
  • pudding, [425]
  • pudding, Jewish, [608]
  • shamrocks (very good and very pretty), [574]
• Almonds to blanch, [542]
  • chocolate, [568]
  • to colour for cakes or pastry, [542]
  • in cheese-cakes, [361]
  • to pound, [542]
  • in soups, [21]
  • to reduce to paste, the quickest and easiest way, [542]
• Alose, or Shad, to cook, [79]
• American oven, [178]
• Anchovies, to fillet, [389]
  • fried in batter, [84]
  • potted, [306]
  • curried toasts with, [389]
• Anchovy, butter, [138]
  • sauce, [115]
• Appel krapfen (German receipt), [373]
• Apple cake, [362]
  • calf’s-feet jelly, [464]
  • Charlotte, or Charlotte de Pommes, [486]
  • marmalade for Charlotte de Pommes, [487]
  • custards, [482]
  • dumplings, fashionable, [420]
  • fritters, [384]
  • hedgehog, or Suédoise, [480]
  • jelly, [522]
  • jelly, exceedingly fine, [523]
  • juice, prepared, [456]
  • pudding, [408]
  • pudding, common, [409]
  • sauce, [124]
  • sauce, baked, [124]
  • sauce, brown, [125]
  • soup, [21]
  • snow-balls, [421]
  • tart, [363]
  • young green, tart, [364]
  • creamed tart, [364]
• Apples, baked compote of (our little lady’s receipt), [572]
  • buttered, or Pommes au beurre, [488]
• Apricots, compote of green, [457]
• Apricots dried, French receipt for, [517]
  • to dry, a quick and easy method, [517]
• Apricot blamange, [479]
  • fritters, [384]
  • marmalade, [516]
• Arabian, or Turkish Piláw, Mr. Lane’s receipt for, [614]
• Artichokes, Jerusalem, à la Reine, [338]
  • to boil, [326]
  • en salade, [326]
  • to remove the chokes from, [326]
  • Jerusalem, to boil, [337]
  • Jerusalem, to fry, [338]
  • Jerusalem, mashed, [338]
  • soup of, [19]
• Asparagus, to boil, [319]
  • to serve cold (observation), [319]
  • points, dressed like peas (entremets), [319]
• Aspic, or clear savoury jelly, [104]
• Arocē Docēe, or sweet rice à la Portugaise, [489]
• Arrow-root, to thicken sauces with, [106]
  • to thicken soup with, [2], [4]
  • Potato, [154]
  • sauce (clear), [403]
• Bacon, to boil, [259]
  • broiled or fried, [259]
  • Cobbett’s receipt for, [252]
  • dressed rashers of, [259]
  • French, for larding, [254]
  • lardoons of, [181]
  • to pickle cheeks of, [254]
  • genuine Yorkshire receipt for curing, [253]
  • super-excellent, [256]
• Bain-marie, use of, [105]
• Baked apple-pudding, or custard, [437]
  • apple-pudding, the lady’s or invalid’s, new, [608]
  • apple-pudding, a common, [409]
  • compote of apples, [572]
  • minced beef, [207]
  • round of spiced beef, [199]
  • beet-root, [339]
  • bread-puddings, [429], [430]
  • calf’s feet and head, [178]
  • custard, [483]
  • haddocks, [73]
  • ham, [258]
  • joints, with potatoes, [179]
  • mackerel, [70]
  • marrow bones, [208]
  • mullet, [76]
  • ox-cheek, [208]
  • pike, [81]
  • potatoes, [312]
  • raisin puddings, [441], [442]
  • salmon, [60], [179]
  • smelts, [78]
  • soles (or soles au plat), [66]
  • soup, [178]
  • sucking-pig, [250]
  • whitings, à la Française, [68]
• Baking, directions for, or oven cookery, [178]
• Banbury cakes, [549]
• Bantam’s eggs, to boil or poach, [446], [449]
• Barberries, to pickle,
  • in bunches, to preserve, [526]
  • stewed, for rice-crust, [459]
• Barberry jam, a good receipt for, [526]
  • jam, another receipt for, [527]
  • superior jelly and marmalade, [527]
  • and rice pudding,
  • tart, [364]
• Barley-sugar, [564]
• Barley-water, excellent (poor Xury’s receipt), [583]
• Basket, wire, for frying, [177]
• Batter, French, for frying meat and vegetables, &c., [130]
  • cod’s sounds fried in, [63]
  • salsify, fried in, [341]
  • spring fruit, fried in, [383]
  • to mix for puddings, [397]
• Béchamel, [108]
• Beans, French, to boil, [321]
  • à la Française, [321]
  • another excellent receipt for, [322]
  • Windsor, to boil, [322]
• Beef, à la mode, [192]
  • breslaw of, [206]
  • cake (very good), [190]
  • to choose, [184]
  • minced collops of, au naturel, [201]
  • savoury minced collops of, [201]
  • Scotch minced collops of, [202]
  • richer minced collops of, [202]
  • divisions of, [184]
  • Dutch or hung, [197]
  • extract of, Baron Liebig’s, [6]
  • fillet of, braised, [180]
  • fillet of, roast, [187]
  • hashed, French receipt for, [206]
  • cold, common hash of, [205]
  • cold, excellent hash of, [205]
  • collared, [198]
  • collared, another receipt for, [198]
  • gravy, Baron Liebig’s, [96]
  • Norman hash of, [206]
  • heart, to roast, [204]
  • Jewish (smoked), [606]
  • kidney, to dress, [204]
  • kidney (a plainer way), [205]
  • marrow, clarified for keeping, [208]
  • marrow, to prepare for frying croustades, &c., [388]
  • marrow-bones, to boil, [207]
  • marrow-bones, baked, [208]
  • minced, baked, [207]
  • palates (Entrée), [194]
  • palates (Neapolitan mode), [195]
  • Hamburg pickle for, [197]
  • another pickle for, [197]
  • ribs of, to roast, [185]
  • roll, or canellon de bœuf, [201]
  • miniature round of, [200]
  • round of, to salt and boil, [196]
  • round of, spiced, [199]
  • round of, roast, [186]
  • rump of, to roast, [186]
  • rump of, to stew, [194]
  • to salt and pickle, various ways, [196]
  • common receipt for salting, [198]
  • saunders of, [207]
  • shin of, to stew, [192]
  • shin of, for stock, [97]
  • sirloin of, to roast, [185]
  • sirloin of, stewed, [193]
  • spiced (good and wholesome), [199]
  • smoked, [606]
  • steak, roast, [187]
  • steak, stewed, [189]
  • steak, stewed in its own gravy, [189]
  • steaks, best and most tender, [185]
  • steaks, broiled, [187]
  • steaks, broiled, sauces appropriate to, [188]
  • steaks, fried, [189]
  • steaks, à la Française, [188]
  • steaks, à la Française, another receipt for, [189]
  • steak pie, [354]
  • steak puddings, [399], [401]
  • good English stew of, [191]
  • German stew, [190]
  • Stufato, [615]
  • Welsh stew of, [191]
  • tongue (Bordyke’s receipt for stewing), [203]
  • tongue potted, [305]
  • tongues (various modes of curing), [202]
  • tongues, to dress, [203]
  • tongues, Suffolk receipt for, [203]
• Beet-root, to bake, [339]
  • to boil, [339]
  • to stew, [340]
• Belgrave mould, [469]
• Bengal currie powders, [615]
• Bermuda witches, [491]
• Birthday syllabub, [581]
• Biscuits, Aunt Charlotte’s, [561]
  • Captain’s, good, [560]
  • Colonel’s, [561]
  • cheap ginger, [560]
  • Threadneedle-street, [560]
  • wine, [560]
• Bishop, Oxford receipt for, [580]
• Black-cap pudding, [407]
• Black-caps par excellence, [460]
• Black cock, and gray hen, to roast, [291]
• Blamange, or blanc manger, apricot, [479]
  • good common (author’s receipt), [476]
  • calf’s feet, to make, [454]
  • currant, [479]
  • quince (delicious), [478]
  • quince, with almond cream, [478]
  • rich, [477]
  • strawberry (extremely good), [477]
  • strengthening, [476]
• Blanc, a, [169]
• Blanch, to, meat, vegetables, &c., [182]
• Blanquette, of sucking pig, [250]
  • of veal or lamb with mushrooms, [229]
• Boil, to, meat, [167]
  • a round of beef, [196]
• Boiled, calf’s head, [210]
  • chestnuts, [274]
  • custards, [481]
  • eels (German receipt), [83]
  • fowls, [273]
  • leeks, [318]
  • rice, to serve with stewed fruit, &c., [422]
  • rice-pudding, [419], [420]
  • turnip radishes, [318]
  • breast of veal, [218]
  • fillet of veal, [217]
  • knuckle of veal, [221]
  • loin of veal, [218]
• Boiling, general directions for, [167]
  • scientific, Baron Liebig’s directions for, [168]
• Bonbons, palace, [567]
• Bone, to, calf’s head for brawn, [24], [215]
  • calf’s head, the cook’s receipt, [211]
  • calf’s head for mock turtle soup, [24]
  • a fowl or turkey without opening it, [265]
  • a fowl or turkey, another mode, [265]
  • fowls, for fricassees, curries, and pies, [266]
  • a hare, [285]
  • a leg of mutton, [236]
  • a loin of mutton for pies, [355]
  • a breast of veal, [618]
  • a shoulder of veal or mutton, [219]
  • neck of venison for pies, [352]
• Boning, general directions for, [182]
• Bottle Jack, [170]
• Bottled fruits, for winter use,
  • gooseberries,
  • tomatas, or tomata-catsup, [151]
• Boudin, à la Richelieu, [288]
• Boudinettes of lobsters, &c., [92]
• Boulettes, potato, [314]
• Bouilli, French receipt for hashed, [206]
• Bouillon, observations on, [9]
• Brain cakes, [162]
  • another receipt for, [162]
• Braise, to burn, [180]
• Braised fillet of beef, [180]
  • leg of mutton, [236]
• Braising, directions for, [180]
• Brandy, cherry (Tappington Everard receipt), [579]
  • lemon, for flavouring sweet dishes, [153]
  • peaches preserved in, [571]
  • trifle, or tipsy cake, [274]
• Brandied morella cherries, [571]
• Brawn Brack, cake (Irish), [546]
  • good, light, [554]
• Brawn, calf’s head (author’s receipt), [215]
  • Tenbridge, [260]
• Bread, Bordyke receipt for, [597]
  • to know when baked, [604]
  • Bavarian brown, Liebig’s, [599]
  • brown, English, [599]
  • crumbs, fried, [131]
  • crumbs, to prepare for frying fish, [131]
  • dairy, without yeast, [602]
  • to freshen stale, [603]
  • to fry for garnishing, [131]
  • to fry for soups, [5]
  • with German yeast, [598]
  • home-made, remarks on, [594]
  • household, [596]
  • to keep, [603]
  • partridges served with, [279]
  • patties, [387]
  • potato, [600]
  • puddings, [418], [430]
  • and butter puddings, [428], [429]
  • rules to be observed in making, [596]
  • sauce, [112]
  • sauce with onion, [113]
  • unfermented, [599]
  • to purify yeast for, [595]
• Bream, sea, to dress, [75]
• Brioche paste, [349]
• Brill, to boil, [58]
• Broccoli, [326]
• Broiled beef steak, [187]
  • bacon, [259]
  • cutlets, mutton, [241]
  • cutlets, pork, [251]
  • eels with sage (German), [617]
  • fowl, [274]
  • mackerel, [71]
  • red mullet, [76]
  • partridge, [290]
  • partridge (French receipt), [290]
• Broiling, general directions for, [175]
• Broil, the Cavalier’s, [240]
• Broth, or bouillon, [6]
  • veal, or mutton, [44]
• Browned flour for thickening soups and sauces, [131]
• Browning, with salamander, [183]
• Brown, rich, English gravy, [99]
  • apple sauce, [125]
  • caper sauce, [121]
  • chestnut sauce, [129]
  • mushroom sauce, [123]
  • onion sauce, [125]
  • rabbit soup, [31]
• Brown to, with salamander, [183]
• Brussels sprouts, [340]
• Buns, light, of different kinds, [559]
  • Exeter, [559]
  • excellent soda, [561]
  • Geneva, [601]
• Burdwan, an Indian, [612]
• Burlington Whimsey, [212]
• Burnt coffee, or gloria, [592]
• Buttered apples, [488]
  • cherries, [490]
• Butter, anchovy, [138]
  • burnt, or browned, [109]
  • clarified, for storing and for immediate use, [110]
  • to cool for crust, [345]
  • creamed, and otherwise prepared for cakes, [543]
  • lobster, [138]
  • melted, good common, [108]
  • melted, French, [109]
  • melted, rich, [108]
  • melted, rich, without flour, [109]
  • melted, white, [109]
  • loin of lamb stewed in, [246]
  • truffled, [139]
• Buttermilk, for bread, [602]
• Cabbage, to boil, [332]
  • stewed, [333]
  • red, to stew (Flemish receipt), [340]
  • red, to pickle, [539]
• Café noir, [592]
• Cake, fine almond, [545]
  • apple, [362]
  • beef or mutton, [190]
  • breakfast, French, [549]
  • a cheap common, [555]
  • cream cake, [554]
  • thick, light gingerbread, [551]
  • a good light luncheon cake, [554]
  • cheap nursery, [555]
  • a good Madeira, [548]
  • pound, [546]
  • rice, [546]
  • sausage-meat, or pain de porc frais, [261]
  • a good soda, [556]
  • a good sponge, [547]
  • a smaller sponge, [547]
  • tipsy, [474]
  • veal, [222]
  • veal, good (Bordyke receipt for), [222]
  • Venetian or Neapolitan (super-excellent), [547]
  • white, [546]
• Cakes, Banbury, [549]
  • to colour sugar candy for, [542]
  • flead, or fleed, [558]
  • cocoa-nut gingerbread, [552]
  • common gingerbread, [553]
  • richer gingerbread, [553]
  • queen, [556]
  • general remarks on, [540]
  • very good small rich, [558]
  • to prepare butter for rich, [543]
  • to whisk eggs for light rich, [543]
  • small, sugar, various, [558]
  • small Venetian, [548]
• Calf’s head, à la Maître d’Hôtel, [214]
  • boiled, [210]
  • brawn (author’s receipt), [215]
  • to clear the hair from, [210]
  • cutlets of, [213]
  • hashed, [213]
  • a cheap hash of, [213]
  • prepared, the cook’s receipt, [211]
  • soup, [27]
  • The Warder’s way, [211]
• Calf’s feet jelly (entremets), [461]
  • another receipt for, [462]
  • jelly, apple, [464]
  • jelly, orange, [464]
  • modern varieties of, [463]
  • to prepare for stock, [453]
  • stewed, [228]
  • stock, [453]
  • stock, to clarify, [454]
• Calf’s liver, stoved or stewed, [228]
  • roast, [229]
  • sweetbreads, [227]
• Cambridge milk punch, [581]
• Candy, cocoa-nut, [566]
  • ginger, [565]
  • orange-flower, [565]
  • orange-flower (another receipt for), [566]
• Canellon de bœuf, [201]
• Canellons, filled with apricot or peach marmalade, [385]
  • of brioche paste, [385]
• Caper sauce, [121]
  • sauce for fish, [121]
• Capillaire in punch, [580]
• Caramel, to boil sugar to, [563]
  • the quickest way, [563]
• Carp, to stew, [82]
• Carrots, au beurre, [336]
  • to boil, [335]
  • in their own juice [337]
  • mashed, or buttered (Dutch), [336]
  • in plum pudding, [417]
  • sweet, for second course, [336]
  • the Windsor receipt (Entrée), [335]
• Carrot, soup, common, [20]
  • soup, a finer, [20]
• Casserole of rice, savoury, [351]
  • of rice, sweet, [438]
• Catsup, the cook’s, or compound, [149]
  • lemon, [150]
  • mushroom, [146],[148]
  • mushroom, double, [148]
  • pontac, for fish, [150]
  • tomato, [151]
  • walnut, [149], [150]
• Cauliflowers, to boil, [325]
  • French receipt for, [325]
  • à la Française, [326]
  • with Parmesan cheese, [325]
• Cavalier’s, the, broil, [240]
• Cayenne, vinegar, [153]
• Celery, boiled, [341]
  • salad, to serve with pheasants, [341]
  • sauce, [128]
  • stewed, [341]
• Chantilly baskets, [474]
• Charlotte de pommes, or apple Charlotte, [486]
  • à la Parisienne, [487]
• Chatnies (Mauritian), [144], [610]
• Cheese, damson, [520]
  • in fondu, [379]
  • Italian pork, [260]
  • with maccaroni, [392]
  • with maccaroni, à la Reine, [393]
  • in ramakins, [375]
  • to serve with white and maccaroni soup, [13]
• cheese-cakes, cocoa-nut (Jamaica receipt), [371]
  • Madame Werner’s Rosenvik, [372]
• Cherries, brandied, morella, [571]
• Cherries, compote of Kentish, [458]
  • compote of morella, [458]
  • morella, to dry, [504]
  • dried with sugar, [502]
  • dried without, [503]
  • dried, superior receipt, [503]
  • to pickle, [532]
  • brandy, [579]
  • cherry, cheese, [504]
  • cherry, paste, [504]
• Chestnuts, boiled, [574]
  • roasted, [574]
  • stewed, [342]
• Chestnut forcemeat, No. [15], [162]
  • sauce, brown, [129]
  • sauce, white, [129]
  • soups, [19]
• Chetney, various ways of making, [144]
• Chicken, broiled, [274]
  • cutlets, [275], [276]
  • fried, à la Malabar, [276]
  • patties (good), [359]
  • potato pasty, [350]
• Chicken pie (common), [353]
  • modern pie, [353]
• Chickens, boiled, [273]
  • fricasseed, [275]
  • in soup, [29]
• China chilo of mutton, [241]
• Chocolate, almonds, [568]
  • drops, [567]
  • to make, [592]
  • Spanish receipt for making, [592]
• Chops, lamb or mutton, broiled, [241]
  • mutton, stewed in their own gravy (good), [240]
  • pork, [251]
• Chorissa, or Jewish sausage, with rice, [607]
• Christopher North’s own sauce for many meats, [119]
• Cocoa, to make, [593]
• Cocoa-nut candy, [566]
  • cheese-cakes, [371]
  • in curries, [296]
  • Doce, [490]
  • gingerbread, [553]
  • macaroons, [545]
  • puddings, [424]
  • soup, [19]
• Cod fish, to boil, [61]
  • slices of, fried, [61]
  • stewed, [62]
  • stewed in brown sauce, [62]
• Cod’s sounds, to boil, [63]
  • to fry in batter, [63]
• Coffee, to boil, [591]
  • breakfast, French, [590]
  • burnt, or coffee à la Militaire, vulgarly called Glosia, [592]
  • to filter, [590]
  • directions for making, [589]
  • strong, clear, to serve after dinner, called café noir, [592]
  • remarks on, [587]
  • to roast, [588]
  • roaster, [588]
• Cold, calf’s head, to re-dress, [214]
• Cold, fowls, ditto, [276], [277]
  • leg of mutton, ditto, [207]
  • Maître d’Hôtel, sauce, [133]
  • meat, excellent sauces to serve with, [133], [134], [136]
  • salmon, to dress, [59]
  • turbot, ditto, [59]
• Collops minced, au naturel, [201]
  • savoury minced, [201]
  • sauté-pan for frying, [176]
  • Scotch, [226]
  • Scotch minced, [202]
• Compote of apples, baked (our little Lady’s receipt), [572]
  • of green apricots, [457]
  • of bullaces, [458]
  • of cherries, [458]
  • of Kentish cherries, [458]
  • of Morella cherries, [458]
  • of green currants, [457]
  • of red currants, [457]
  • of damsons, [458]
  • of figs, [492]
  • of green gooseberries, [457]
  • of magnum bonum, or other large plums, [458]
  • of peaches, [459]
  • of peaches, another receipt, [459]
• Compote de pigeons, [619]
• Compote de pigeons aux petits pois, [619]
  • of Siberian crabs, [458]
  • of spring fruit (rhubarb), [457]
• Confectionary, [562]
• Conjurer, a, its uses, [175]
• Consommé, [10]
• Constantia jelly, [467]
• Cookery (English), common causes of its failure, [167]
• Cool cup, a, [582]
• Corn, Indian green, to boil, [329]
• Counsellor’s cup, [585]
• Crab, cold, dressed, [88]
  • hot, [89]
• Creamed tartlets, [375]
  • spring fruit, or rhubarb trifle, [486]
• Cream, Chantilly basket filled with, [474]
• Cream cake, delicious, [554]
  • crust, [347]
  • Devonshire, or clotted, [451]
  • jelly, filled with, [469]
  • lemon, made without cream, [475]
  • Nesselróde, [471]
  • remarks on, [450]
  • Swiss, [473]
  • in soups, [19], [22], [29], [30]
• Creams, lemon (very good), [475]
  • fruit, [475]
  • Italian, [475]
• Crême à la Comtesse, or the Countess’s cream, [272]
• Crême, Parisienne, [479]
  • patissiere, [373]
• Crisped potatoes, or potato-ribbons, to serve with cheese, [313]
• Croquettes of rice (entremets), [385]
  • of rice, filled with preserve,
  • of rice, savoury, [386]
• Croustades, or Dresden patties, [387]
  • of various kinds, [387]
  • small, dressed in marrow, [388]
  • small, à la bonne maman, [389]
  • to prepare marrow for frying, [388]
• Croûte aux-champignons, or mushroom-toast, [330]
• Crust butter, for puddings, [398]
  • cream, [347]
  • flead, [347]
  • French, for hot or cold meat pies, [347]
  • excellent short, [349]
  • rich short, for tarts, [349]
• Crust, common suet for pies, [348]
  • very superior suet, for pies, [348]
  • suet, for puddings, [398]
• Crusts, to serve with cheese, [398]
• Cucumber (author’s receipt), to dress, [323]
  • soup, [38]
  • vinegar, [152]
• Cucumbers à la Crème, [324]
  • à la Poulette, [324]
  • dressed, [323]
  • fried, [324]
  • stewed, [323]
• Curds and whey, [451]
• Currants, to clean for puddings and cakes, [397]
  • green, stewed, [457]
  • red, stewed, [457]
• Currant, blamange, [479]
  • custard, [482]
  • dumplings, [421]
  • jam, red (delicious), [509]
  • jam, white, [510]
  • jelly, fine black, [511]
  • jelly, French, [509]
  • jelly, superlative red, [509]
  • jelly, white, very fine, [510]
  • jelly, tartlets, [375]
  • paste, [510]
  • pudding, [408]
  • syrup, or sirop de groseilles, [579]
• Curried eggs [301]
  • gravy, [302]
  • maccaroni, [300]
  • oysters, [302]
  • toasts, with anchovies, [389]
  • sweetbreads, [301]
• Currie, Mr. Arnott’s, [297]
  • a Bengal, [298]
  • a dry, [298]
  • common Indian, [299]
• Currie powder, Mr. Arnott’s, [297]
• Curries, remarks on, [296]
  • Selim’s (Capt. White’s), [300]
• Custard, baked, common, [483]
  • a finer [483]
  • currant, [482]
  • the Duke’s, [482]
  • the Queen’s, [481]
  • veal, or a Sefton, [362]
• Custards, boiled, good, old-fashioned, [481]
  • boiled, rich, [481]
  • chocolate, [483]
  • French, [484]
  • quince, or apple, [482]
• Cutlets of calf’s head, [213]
• Chicken, English, [275]
  • of fowls, partridges, or pigeons (Entrée), [276]
  • lamb, in their own gravy, stewed, [246]
  • lamb, or mutton, with Soubise sauce, [246]
  • mutton, broiled, [241]
  • of cold mutton, [243]
  • mutton, in their own gravy, stewed, [240]
  • pork, [251]
  • veal à la Française, [226]
  • veal à l’Indienne, or Indian fashion, [225]
  • veal à la mode de Londres, or London fashion, [226]
  • veal, plain, [225]
  • of sweetbreads, [227]
• Damson, cheese, [520]
  • jam, [519]
  • jelly, [519]
  • solid, [519]
  • pudding, [408]
• Des Cerneaux, or walnut salad, [141]
• Devonshire junket, [452]
• Dough nuts, Isle of Wight, receipt for, [556]
• Dresden patties, or croustades, [387]
• Dried apples, to stew, [572]
  • apricots, French receipt, [517]
  • cherries, with sugar, [502], [503]
  • cherries, without sugar, [503]
  • gooseberries, with and without sugar, [501]
  • mushrooms, [153]
  • plums (Pruneaux de Tours), to stew, [573]
• Dry, to apricots, a quick and easy method, [517]
  • Imperatrice plums, [521]
  • Mogul plums, [515]
  • peaches or nectarines, [518]
• Duck, stewed, [279]
• Ducks, to roast, [279]
  • stuffing for, No. [9], [160]
  • wild, to roast, [294]
• Dumplings, apple (fashionable) [420]
  • currant, light, [421]
  • lemon, [421]
  • Norfolk, [421]
  • Suffolk, or hard, [421]
• Dutch, or hung beef, [197]
  • custard, [438]
  • flummery, [477]
• Eels, boiled, German receipt, [83]
  • Cornish receipt, [84]
  • to fry, [83]
• Egg balls, [162]
  • sauce, for calf’s head, [111]
  • sauce, common, [110]
  • sauce, good, [110]
  • a swan’s, to boil hard, [448]
  • swan’s, en salade, [448]
• Eggs, to boil in the shell, [445]
  • to cook in the shell, without boiling, [445]
  • continental mode of dressing, or œufs au plat, [450]
• Eggs, to dress Guinea fowls or Bantams, [416]
  • to dress turkeys, [417]
  • curried, [301]
  • forced turkey’s or swan’s, [447]
  • forced, for salad, [137]
  • to preserve for many weeks, [444]
  • poached, with gravy, [449]
  • to poach, [449]
  • to whisk, for cakes, [543]
• Elderberry wine, [584]
• Elegant, the Economist’s, pudding, [415], [428]
  • lobster salad, [142]
• English, brioche, [349]
  • brown gravy, [99]
  • game pie, [352]
  • puff paste, [346]
  • stew, [191]
• Entrées, beef cake, [190]
  • beef collops, [201]
  • beef palates, [194], [195]
  • beef roll, or canellon de bœuf, [201]
  • beef steaks à la Française, [188], [189]
  • beef tongues, [202]
  • Bengal currie, [298]
  • blanquette of sucking pig, [250]
  • blanquette of veal or lamb, with mushrooms, [229]
  • broiled mutton cutlets, [241]
  • broiled ox-tail, [195]
  • boudinettes of lobsters, shrimps, &c., [92]
  • calf’s head à la Maître d’Hôtel, [214]
  • calf’s head, the Warder’s way, [211]
  • calf’s liver, stewed, [228]
  • casserole of rice, [351]
  • chicken cutlets, [275]
  • chicken patties, [359]
  • compote de pigeons, [299]
  • curries, [297], [298], [299], [300], [301], [302], [615]
  • croquettes of savoury, of rice, [386]
  • croustades filled with mince, [387]
  • cutlets of calf’s head, [213]
  • cutlets of fowls, partridges, or pigeons, [275]
  • Dresden patties, [387]
  • fillets of mackerel, [71]
  • fillets of mackerel in wine, [72]
  • fillets of soles, [65]
  • fillets of whitings, [68][[194]]
  • fowls, à la Carlsfors, [273]
  • fricandeau of veal, [223]
  • fricasseed fowls or chickens, [274]
  • fried chicken à la Malabar, [275]
  • hashed fowl, [276]
  • lamb cutlets in their own gravy, [246]
  • lamb or mutton cutlets, with soubise sauce, [246]
  • lobster cutlets, [91]
  • lobsters fricasseed, [89]
  • loin of lamb stewed in butter, [216]
  • minced fowl, [276]
  • minced veal with oysters, [231]
  • mutton cutlets in their own gravy, [210]
  • mutton kidneys à la Française, [213]
  • Oxford receipt for mutton kidneys, [214]
  • oyster patties, [359]
  • oyster sausages, [87]
  • patties à la pontife and à la cardinale, [360]
  • pork cutlets, [251]
  • rissoles, [387]
  • salmis of game, [292], [294]
  • savoury croquettes of rice, [386]
  • savoury rissoles, [387]
  • sausages and chestnuts, [262]
  • scallops of fowl au béchamel, [277]
  • Sefton, a, or veal custard, [362]
  • small pain de veau, or veal cake, [222]
  • spring stew of veal, [224]
  • stewed beef-steak, [189]
  • stewed calf’s feet, [228]
  • stewed duck, [278]
  • stewed leg of lamb, with white sauce, [245]
  • stewed ox-tails, [195]
  • stewed tongue, [203]
  • sweetbread cutlets, [227]
  • sweetbreads, stewed, fricasseed, or roasted, [227]
  • truffled sausages, or saucisses aux truffles, [263]
  • veal cutlets, [225]
  • veal cutlets or collops, à la Française, [226]
  • veal cutlets à l’Indienne, or Indian fashion, [225]
  • veal cutlets à la mode de Londres, or London fashion, [226]
  • veal fricasseed, [231]
  • minced, [230]
  • vol-au-vent, [357]
  • small vols-au-vents, [374]
• Entremets, apfel krapfen (German receipt), [373]
  • apple cake, or German tart, [362]
  • apple calf’s feet jelly, [464]
  • Charlotte, [486]
  • apple custards, [482]
  • apple, peach, or orange fritters, [384]
  • apple hedgehog, or Suédoise, [480]
  • apple tarts, [363]
  • apricot blamange, [479]
  • arocē docē, or sweet rice à la Portugaise, [489]
  • asparagus points, dressed like peas, [319]
  • barberry tart, [364]
  • Bermuda witches, [491]
  • blamanges (various), [476]-[479]
• Entremets, Black caps, par excellence, [460]
  • boiled custards, [481]
  • brioche fritters, [384]
  • buttered cherries, or cerises au beurre, [490]
  • calf’s feet jelly, [461], [463]
  • canellons, [385]
  • canellons of brioche paste, [385]
  • cauliflowers à la Française, [326]
  • cauliflowers with Parmesan cheese, [325]
  • Chantilly basket, [474]
  • Charlotte à la Parisienne, [487]
  • chocolate custard, [483]
  • cocoa-nut cheese cakes, [371]
  • compote of peaches, [459]
  • compotes (various) of fruit, [457], [458]
  • constantia jelly, [467]
  • creamed tartlets, [375]
  • crême à la Comtesse, or the Countess’s cream, [472]
  • croquettes of rice, [385]
  • croquettes of rice, finer, [386]
  • croustades, or sweet patties à la minute, [387]
  • cucumbers à la crême, [324]
  • cucumbers, à la poulette, [324]
  • currant jelly tartlets or custards, [375]
  • custards (baked), [483]
  • custards (various), [481], [484]
  • dressed maccaroni, [392]
  • fairy fancies, [368]
  • fanchonettes, [374]
  • forced eggs, or eggs en surprise, [447]
  • French beans à la Française, [321]
  • gâteau of mixed fruits, [461]
  • gâteau de pommes, [460]
  • gâteau de riz, [433]
  • gâteau de semoule, [430]
  • genoises à la Reine, [366]
  • German puffs, [484]
  • Gertrude à la crême, [487]
  • green peas à la Française, [320]
  • green peas with cream, [321]
  • imperial gooseberry fool, [480]
  • Italian creams, [475]
  • jaumange, or jaune manger, [477]
  • Jerusalem artichokes à la Reine, [338]
  • lemon calf’s feet jelly, [467]
  • lemon creams, [475]
  • lemon fritters, [384]
  • lemon sandwiches, [374]
  • lemon sponge, [480]
  • lemon tartlets, [372]
  • lobster au béchamel, [89]
  • lobster salad, [142]
  • Louise Franks’ citron soufflé, [378]
  • Madame Werner’s Rosenvik cheese cakes, [372]
  • Madeleine puddings, [432]
  • Meringue of pears, [486]
  • Meringues, [550], [551]
  • mincemeat fritters, [383]
  • mince pies, [369]
  • mince pies royal, [370]
  • monitor’s tart, [370]
  • moulded rice, or sago, and apple-juice, [422]
  • mushroom-toast, [330]
  • mushrooms au beurre, [329]
  • Nesselróde pudding, [491]
  • omlette aux fines herbes, [380]
  • omlette soufflée, [381]
  • orange calf’s feet jelly, [434]
  • orange fritters, [384]
  • orange isinglass jelly, [465]
  • oranges filled with jelly, [466]
  • pancakes, [382]
  • pastry sandwiches, [374]
  • plain common fritters, [381]
  • pommes au beurre, or buttered apples, [488]
  • potatoes à la Maître d’Hôtel, [315]
  • potato boulettes, [314]
  • potato fritters, [384]
  • potato-ribbons, [313]
  • potted meats, [303]
  • prawns, [93]
  • pudding-pies, [371]
  • Queen Mab’s summer pudding,[[195]] [470]
  • quince blamange, [478]
  • ramakins à l’Ude, [375]
  • raspberry puffs, [375]
  • rice à la Vathek, [440]
  • salad of lobster, [142]
  • sea-kale, [316]
  • sea-kale stewed in gravy, [316]
  • scooped potatoes, [312]
  • spinach à l’Anglaise, [317]
  • spinach (French receipt), [316]
  • stewed celery, [341]
  • strawberry blamange, [477]
  • strawberry isinglass jelly, [468]
  • strawberry tartlets, [375]
  • suédoise of peaches, [488]
  • sweet carrots, [336]
  • sweet casserole of rice, [438]
  • sweet maccaroni, [490]
  • Swiss cream, or trifle, [473]
  • tartlets of almond paste, [367]
  • tipsy cake, or brandy trifle, [474]
  • tourte meringuée, [363]
  • trifle (excellent), [473]
  • truffles à l’Italienne, [331]
  • truffles à la serviette, [331]
  • turnips in white sauce, [334]
  • Venetian fritters, [383]
  • Vol-au-vent à la crême, [358]
  • Vol-au-vent of fruit, [358]
  • Vols-au-vent, small, à la Parisienne, [374]
• Epicurean sauce, [151]
• Eschalots, to pickle, [537]
  • to serve with venison, [284]
• Eschalot sauce, mild, [127]
  • vinegar, [152]
  • wine, [153]
• Espagnole, or Spanish sauce, [100]
  • with wine, [100]
• Fairy Fancies (fantaisies de fées), [368]
• Fanchonnettes (entremets), [374]
• Fancy jellies, [469]
• Fermentation of bread, [604]
• Feuilletage, or fine puff paste, [345]
• Figs, stewed, [492]
• Fillets of mackerel boiled, [71]
  • of mackerel, fried or broiled, [71]
  • of mackerel stewed in wine, [72]
  • of soles, [65]
  • of whitings, [68]
• Fillet of mutton, [238]
  • of veal au béchamel, with oysters, [215]
  • of veal, boiled, [217]
  • of veal, roast, [216]
• Finnan haddocks (to dress), [74]
• Fish, to bake, [55]
  • boiled, to render firm, [54]
  • brine, for boiling, [54]
  • best mode of boiling, [53]
  • to choose, [48]
  • to clean, [50]
  • cooking, mode of, best adapted to different kinds of, [51]
  • fat for frying, [55]
  • to keep, [51]
  • to keep hot for table, [56]
  • to know when cooked, [55]
  • to sweeten when tainted, [51]
  • salt, to boil, [62]
  • salt, à la Maître d’Hôtel, [63]
  • salt, in potato-pasty, [350]
  • shell, dishes of, [85]
• Flead, or fleed crust, [347]
• Flavouring, for sweet dishes, [456]
• Flounders, to boil, and fry, [75]
• Flour, browned, for thickening soups, &c., [131]
• Flour of potatoes (fecule de pommes de terre), [154]
  • of rice, [154]
• Fondu, a, [379]
• Forced turkeys’ or swans’ eggs, [447]
  • turkey, [268]
• Forcemeats, general remarks on, [156]
• Forcemeat balls for mock turtle, No. [11], [161]
  • chestnut, No. [15], [162]
  • Mr. Cooke’s for geese or ducks, No. [10], [161]
  • good common, for veal, turkeys, &c., No. [1], [157]
  • another good common, No. [2], [157]
  • French, an excellent, No. [16], [163]
  • French, called quenelles, No. [17], [163]
  • for hare, No. [8], [160]
  • mushroom, No. [7], [159]
  • oyster, No. [5], [159]
  • oyster, finer, No. [6], [159]
  • for raised, and other cold pies, No. [18], [164]
  • common suet, No. [4], [158]
  • superior suet, No. [3], [158]
• Fourneau économique, or portable French furnace, [494], [495]
• Fowl, a, to bone, without opening it, [265]
  • to bone, another way, [265]
• Fowl, to bone, for fricassees, &c., [266]
  • to broil, [274]
  • à la Carlsfors, [273]
  • fried, à la Malabar (entrée), [276]
  • hashed, [276]
  • minced (French and other receipts), [277]
  • minced, French receipt (entrée), [276]
  • roast (French receipt), [273]
  • to roast a, [272]
  • scollops of, au béchamel, [278]
• Fowl-Guinea, to roast a, [273]
• Fowl, wild, [294]
  • salmi of, [294]
• Fowls à la mayonnaise, [278]
  • to bone, for fricassees, curries, and pies, [266]
  • boiled, [274]
  • cutlets of, English (entrée), [275]
  • fricasseed, [275]
  • cold, fritot of, [277]
  • cold, grillade of, [278]
• French batter, for frying fruit, vegetables, &c., [130]
  • melted butter, [109]
  • breakfast cake, or Sally Lunn, [549]
  • crust, for hot or cold pies, [347]
  • receipt for boiling a ham, [258]
  • Maître d’Hôtel sauce, [116], [117]
  • rice pudding, [433]
  • partridges, [290]
  • semoulina pudding, [430]
  • salad, [140]
  • salad dressing, [140]
  • salmi, or hash of game, [292]
  • thickening, or roux, [106]
  • beans, à la Française, [321]
  • beans, an excellent receipt for, [322]
  • beans, to boil, [321]
• Fresh herrings (Farleigh receipt for), [74]
• Fricandeau of veal, [223]
• Fried anchovies in batter, [84]
  • bread-crumbs, [131]
  • bread for garnishing, [131]
  • canellons, [385]
  • cod-fish, slices of, [61]
  • Jerusalem artichokes, [338]
  • mackerel, [70]
  • parsnips, [337]
  • potatoes, [313]
  • salsify, [341]
  • soles, [64]
• Fritters, apple, apricot, orange, or peach, [384]
  • brioche, [384]
  • cake, [382]
  • lemon, [384]
  • mincemeat (very good), [383]
  • orange, [384]
  • plain, common, [381]
  • of plum pudding, [382]
  • potato, [384]
  • of spring fruit (rhubarb), [383]
  • Venetian, [383]
• Fruit, to bottle for winter use, [522]
  • creams, [475]
  • en chemise, [570]
  • isinglass jellies, [464]-[469]
  • to weigh the juice of, [498]
  • directions for preserving, [496]
  • remarks on preserved, [493]
  • stewed, [456]-[459]
  • tart, with royal icing, [363]
• Frying, general directions for, [176]
• Galantine of chicken, [266]
• Galette, [557]
• Game, to choose, [281]
  • directions for keeping, [281]
  • gravy of, [289]
  • hashes of, [292], [294]
• Gar-fish, to broil or bake, [77]
• Garlic, mild ragout of, [126]
  • vinegar, [152]
• Gâteau of mixed fruits, [461]
  • de pommes, [460]
  • de semoule, or French semoulina pudding, [430]
  • de riz, or French rice pudding, [433]
• Geneva buns, or rolls, [601]
• Genevese sauce, [117]
• Genoises à la Reine, or her Majesty’s pastry, [366]
• German puffs, [484]
  • pudding, [412]
  • pudding sauce (delicious), [413]
  • yeast, observations on, [598]
• Gertrude à la Crême, [487]
• Gherkins, to pickle, [532]
  • to pickle, French receipt, [533]
• Ginger biscuits, cheap, [560]
  • bread, [553]
  • bread, Acton, [552]
  • bread, cocoa-nut, [553]
  • bread, thick, light, [551]
  • candy, [565]
  • oven cakes, [552]
  • wine (excellent), [584]
• Glaze, to make, [104]
• Glaze, to, pastry, [345]
• Glazing, directions for, [182]
  • for fine pastry and cakes, [345]
• Goose, to deprive of its strong odour, Obs: [271]
  • to roast, [271]
  • to roast a green, [271]
• Gooseberries, to bottle for tarts, [499]
  • dried, with sugar, [499]
  • dried, without sugar, [501]
• Gooseberry jam, red, [500]
  • jam, very fine, [500]
  • jelly, [500], [501]
  • paste, [501]
  • pudding, [435], [408], [420]
  • sauce for mackerel, [120]
• Grape jelly, [520]
• Gravies, to heighten the colour and flavour of, [96]
  • introductory remarks on, [84]
  • shin of beef stock for, [97]
• Gravy, good beef or veal (English receipt), [99]
  • Baron Liebig’s beef (most excellent), [96]
  • rich brown, [99]
  • Gravy cheap, for a fowl, [101]
  • another cheap, [102]
  • curried, [302]
  • Espagnole, highly-flavoured, [100]
  • Espagnole with wine, [100]
  • for a goose, [102]
  • in haste, [101]
  • jus des rognons, or kidney gravy, [101]
  • orange, for wild fowl, [102]
  • veal, rich, deep-coloured, [98]
  • veal, rich, pale, or consommé, [97]
  • for venison, plain, [99]
  • for haunch of venison, [283]
  • rich, for venison, [100]
  • sweet sauce, or gravy, for venison, [100]
  • soup, or stock, clear, pale, [10]
  • soup, cheap, clear, [11]
  • soup, another receipt for, [10]
• Gray hen, to roast, [291]
• Green goose, to roast, [271]
  • mint sauce, [132]
  • mint vinegar, [152]
  • orange plum, preserve of, [514]
  • peas, à la Française, [320]
  • peas, with cream, [321]
  • pea-soup, cheap, [40]
  • peas-soup, excellent, [39]
  • peas-soup, without meat, [39]
• Greengage jam, or marmalade, [515]
• Groseillée, [513]
• Ground rice puddings, [435]
  • in pudding-pies, [371]
• Grouse, to roast, [292]
  • salmi of, [292]
• Guava, English, [520]
  • strawberry jelly, which resembles, [505]
• Guinea-fowl, to roast, [273]
• Gurnards, to dress in various ways, [74]
• Haddocks, baked, [73]
  • to boil, [73]
  • Finnan, to dress, [74]
  • to fry, [73]
• Ham, to bake a, [258]
  • to boil a, [256]
  • to boil a (French receipt), [253]
  • potted, excellent, [304]
• Hams, Bordyke receipt for, [256]
  • to garnish and ornament in various ways, [257]
  • to pickle, [254]
  • superior to Westphalia (Monsieur Ude’s receipt), [255]
  • genuine Yorkshire receipt for, [253]
• Hamburgh pickle, for hams, beef, and tongues, [197]
  • another pickle, for hams, beef, and tongues, [197]
• Hare, to choose, [282]
  • forcemeat for, No. [8], [160]
  • sweet gravy for, [284]
  • in pie, [352]
  • potted, [307]
  • to roast, [284]
  • to roast, superior receipt, [285]
  • soup, superlative, [32]
  • soup, a less expensive, [32]
  • stewed, [286]
• Haricots blancs, [338]
• Harrico, Norman [224]
• Hashed bouilli, [206]
  • calf’s head, [213]
  • fowl, [276]
  • venison, [284]
• Hash, a, of cold beef or mutton (excellent), [205]
  • common, of cold beef or mutton, [205]
  • cheap, of calf’s head, [213]
  • Norman, [206]
• Haunch of mutton, to roast, [234]
  • of venison, to roast, [282]
• Herrings, fresh (Farleigh receipt), [74]
  • red, à la Dauphin, [84]
  • red, common English mode, [84]
• Iced pudding, Nesselrôde, [491]
• Ice, advantage of, for jellies, fine paste, &c., [575]
• Ices, observations on, [575]
  • currant, [576]
  • raspberry, [576]
  • strawberry, [576]
• Icing, for tarts, &c., [345]
  • white or coloured, for fine pastry, or cakes, [543]
• Imperatrice plums, to dry, [521]
  • very fine marmalade of, [521]
• Imperial gooseberry fool, [480]
• Imperials, [545]
• Indian Burdwan, [612]
  • common currie, [299]
  • curried fish, [615]
  • lobster cutlets, [611]
  • pilaw, [614]
  • corn, to boil, [329]
• Ingoldsby Christmas pudding, [416]
• Ingredients, which may all be used in making soups, [1]
• Invalid’s, the, new baked apple pudding, [608]
• Irish stew, [242]
• Isinglass to clarify, [454]
  • jelly, Constantia, [467]
  • jelly, orange, [465]
  • jelly, strawberry, and other fruit, [505]-[508]
• Italian creams, [475]
  • jelly, [470]
  • meringues, [551]
  • modes of dressing maccaroni, [391]-[393]
  • pork cheese, [260]
• Jack-bottle, [170]
  • spring, [170]
• Jam, apricot, or marmalade, [516]
  • barberry, [526]
  • cherry, [502]
  • currant, best black, [512]
  • currant, black, [511]
  • currant, red, superlative, [509]
  • currant, white, a beautiful preserve, [510]
  • damson, [519]
  • gooseberry, red, [500]
  • gooseberry, very fine, [500]
  • green gooseberry, [499]
  • greengage, [515]
  • of mixed fruits, [483]
  • of Mogul plums, [515]
  • peach (or nectarine), [518]
  • raspberry, [506]
  • raspberry, very good, red or white, [507]
  • raspberry, very rich, [506]
  • rhubarb, [498]
  • strawberry, [504]
• Jaumange, or jaune manger, called also Dutch flummery, [477]
• Jellies, calf’s feet stock for, [453]
  • to clarify calf’s feet stock for, [454]
  • to clarify isinglass for, [454]
  • fancy, [469]
  • meat, for pies and sauces, [103]
  • cheaper meat, [103]
• Jelly apple, [522]
  • apple, exceedingly fine, [523]
  • apple, calf’s feet, [464]
  • barberry, [527]
  • calf’s feet, [461], [462]
  • calf’s feet, modern varieties of, [463]
  • calf’s feet, strawberry, [468]
  • lemon, calf’s feet, [467]
  • orange, calf’s feet, [464]
  • orange isinglass, [465]
  • orange, very fine, [465]
  • orange, Seville, very fine, [530]
  • Constantia, [467]
  • black currant, common, [511]
  • black currant, fine, [511]
  • currant, red, [508]
  • currant, red, French, [509]
  • red currant, superlative (Norman receipt), [509]
  • currant, white, very fine, [510]
  • damson, [519]
  • green gooseberry, [498]
  • ripe gooseberry, [500], [501]
  • red grape, [520]
  • guava, English, [520]
  • to extract the juice of plums for, [497]
  • mussel plum, [516]
  • quince, [525]
  • raspberry, [507], [508]
  • rhubarb isinglass, [468]
  • Siberian crab, [526]
  • tartlets, or custards, [375]
  • strawberry, very fine, [505]
• John Dories, small, baked (author’s receipt), [58]
• John Dory, to boil a, [58]
• Jewish almond pudding, [608]
  • table, general directions for the, [609]
  • cookery, remarks on, [606]
  • sausage, or Chorissa, [607]
  • smoked beef, [606]
• Julep, mint (American), [582]
• Jumbles, [556]
• Kale, sea, to boil, [316]
  • stewed in gravy (entremets), [316]
• Kater’s, Captain, receipt for boiling potatoes, [312]
• Kedgerse (an Indian breakfast dish), [612]
• Kentish, receipt for cutting up and curing a
  • pig, [254]
  • suet pudding, [407]
• Kidneys, mutton, à la Française, [243]
  • mutton, to broil, [244]
  • mutton, Oxford receipt for, [244]
• Kidney, beef, to dress, [204], [205]
• Kohl-cannon, or Kale-cannon (Irish receipt), [315]
• Lait, du, à Madame, [451]
• Lady’s, the, sauce for fish, [117]
• Lamb, cutlets, in their own gravy, [246]
  • cutlets, with Soubise sauce, [216]
  • cutlets of cold, [246]
  • leg of, with white sauce, [245]
  • roast loin of, [245]
  • loin of, stewed in butter, [246]
  • to roast a quarter of, [244]
  • roast saddle of, [245]
  • sauce for, [132]
• Landrail, to roast, [291]
• Lard, to melt, [248]
  • to preserve unmelted, for many months, [248]
  • to, a pheasant, [287]
• Larding, general directions for, [181]
• Larding-needles, [181]
• Lardoons, [181]
• Leeks, to boil, [318]
• Lemonade, delicious, milk, [583]
  • excellent, portable, [583]
• Lemon, calf’s feet jelly, [467]
  • creams, [475]
  • dumplings, [421]
  • fritters, [384]
  • jelly, calf’s feet, [467]
  • pickle, or catsup, [150]
  • pudding, an excellent, [426]
  • sandwiches, [374]
  • sponge, or moulded cream, [480]
  • suet pudding, [427]
  • tartlets, [372]
• Lemons in mincemeat, [368], [369]
  • to pickle, [534], [538]
• Lettuces, in mayonnaise of fowls, [278]
  • stewed, [319]
  • in salads, [140], [141]
• Liebig’s, Baron, directions for boiling, [53]
  • for roasting, [171]
  • beef gravy, [96]
  • extract of beef, [6]
• Limes, to pickle, [538]
• Liver, calf’s, to roast, [229]
  • stoved, or stewed, [228]
• Lobsters, to boil, [88]
  • boudinettes of (author’s receipt), [92]
• Lobster, or crab, buttered, [89]
  • butter, [138]
  • cutlets (a superior entrée), [91]
  • cutlets, Indian, [611]
  • cold dressed, [88]
  • fricasseed, or au béchamel, [89]
  • hot, [89]
  • patties, common, [359]
  • patties, superlative, [359]
  • potted, [90]
  • salad, [142]
  • sausages, [91]
• Luncheon cake, [555]
• Macaroons, almond, [544]
  • cocoa-nut (very fine), [545]
  • orange-flower, [544]
• Macaroncini, to boil and to choose, [390]
• Maccaroni, Genoa, to boil, [391]
  • Neapolitan, to boil, [391]
  • ribbon (or lazanges), to boil, [391]
  • to choose, and other Italian pastes, [390]
  • to dress à la Reine, [393]
  • to dress in various ways, [392]
  • with gravy, [392]
  • ribbon, [391]
  • soup, [13]
  • sweet, [490]
• Mackerel, to bake, [69]
  • baked (Cinderella’s receipt, good), [70]
  • to boil, [69]
  • broiled whole, [71]
  • fillets of, boiled, [71]
  • fillets of, broiled or fried, [71]
  • fillets of, stewed in wine (excellent), [72]
  • fried (French receipt), [70]
  • stewed with wine, [72]
• Madeira cake, [548]
• Madeleine puddings, to serve cold, [432]
• Magnum bonum plums, to dry or preserve, [515]
• Mai-Trank (German), [620]
• Maître d’Hôtel sauce, cold, [133]
  • sauce, French, [116]
  • sauce, maigre, [117]
  • sauce, sharp (English receipt for), [116]
• Majesty’s, her, pastry, [366]
  • pudding, [410]
• Mandrang, or mandram, West Indian receipt, [323]
  • another receipt for, [323]
• Mangoes, lemon, [538]
  • peach, [534]
• Marmalade, apple, for Charlotte, [487]
  • apricot, [516]
  • barberry, [527]
  • Imperatrice plum, [521]
  • orange (Portuguese receipt), [527]
  • clear (author’s receipt), [529]
  • orange, genuine Scotch receipt for, [528]
  • peach, [518]
  • pine-apple, superior (a new receipt), [513]
  • quince, [524]
  • quince and apple, [525]
• Marrow bones, baked, [208]
  • to boil, [207]
• Marrow, clarified, to keep, [208]
  • vegetable, to dress in various ways, [327]
• Mashed, artichokes, Jerusalem, [338]
  • carrots, [336]
  • parsnips (see turnips), [333]
  • potatoes, [313]
  • potatoes, crust of, for pasty, [350]
  • turnips (an excellent receipt for), [333]
• Mayonnaise, a delicious sauce to serve with cold meat, &c., [135], [136]
  • French, [617]
  • Swiss, [617]
• Mayor’s, the Lord, soup, [17]
  • soup (author’s receipt for), [18]
• Meat, jellies for, pies, [104]
  • pies, crust for, [347], [348]
  • puddings, [399]-[401]
  • rolls, excellent, [360]
• Mélange of fruit for rice-crust, [570]
  • or mixed preserve, [513]
• Melon, to serve with meat, [325]
  • sweet pickle of, to serve with roast meat (good), [534]
• Melted butter, [108], [109]
• Meringue of pears, or other fruit, [486]
  • of rhubarb, or gooseberries, [485]
• Meringues, [550]
  • Italian, [551]
• Milk, cocoa-nut flavoured, for sweet dishes, [456]
  • lemonade, delicious, [583]
  • remarks on, [450]
• Mild eschalot sauce, [127]
  • mustard, [130]
  • ragout of garlic, or l’ail à la Bordelaise, [126]
• Minced collops, [201]
  • fowl, [276]
  • veal, [230]
  • veal, with oysters, [231]
• Mincemeat (author’s receipt), [368]
  • superlative, [369]
  • fritters, [383]
• Mince pies (entremets), [369]
  • royal, [370]
• Miniature round of beef, [199]
• Mint julep, [582]
  • sauce, [132]
• Mock, brawn, [260]
  • turtle soup, [23]
  • turtle soup, good old-fashioned, [26]
• Modern blanc-mange-mould, [476]
  • cake-mould, [540]
  • chicken pie, [353]
  • jelly-mould, [470]
  • potato pasty, [350]
  • varieties of calf’s feet jelly, [463]
• Monitor’s tart, or tourte à la Judd, [370]
• Moor game, to roast and hash, [291], [292]
• Mould for French pies, or casseroles of rice, [344]
• Mull, to, wine, an excellent receipt (French), [581]
• Mullagatawny soup, [35]
  • vegetable, [37]
• Mullet, grey, to boil, [76]
  • red, to bake, broil, or roast, [76]
• Mushroom catsup, [146]
  • catsup, another receipt for, [148]
  • catsup, double, [148]
  • forcemeat, [159]
  • powder, [154]
  • sauce, brown, [123]
  • sauce, another, [123]
  • sauce, white, [122]
• Mushrooms, au beurre, [329]
  • dried, [153]
  • partridges with, [289]
  • in pigeon pie, [354]
  • pickled, in brine for winter use, [536]
  • to pickle, [535]
  • potted (delicious), [330]
  • toast, or croûte aux champignons, [330]
• Mussel-plums, preserves of, [516]
• Mustard, to make, [130]
  • mild, [130]
  • Tartar, [155]
  • another Tartar, [155]
  • horseradish vinegar for ditto, [153]
• Mutton, broth, [44]
  • to choose, [233]
  • cutlets broiled, and Soubise sauce, [243]
  • cutlets, to broil, [241]
  • cutlets of, cold, [243]
  • cutlets, stewed in their own gravy, [240]
  • fillet of, roast or stewed, [238]
  • haunch of, to roast, [234]
  • kidneys à la Française (entrée), [243]
  • kidneys, broiled, [244]
  • kidneys, Oxford receipt for, [244]
  • leg of, to boil (an excellent receipt), [237]
  • leg of, boned and forced, [236]
  • leg of, braised, [236]
  • leg of, roast, [235]
  • loin of, roast, [238]
  • loin of, stewed like venison, [239]
  • neck of, roast, [239]
  • pie, common, [355]
  • pie, good, [355]
  • pudding, [401]
  • saddle of, to roast, [235]
  • shoulder of, broiled, [240]
  • shoulder of, to roast, [239]
  • shoulder of, forced, [240]
  • a good family stew of, [242]
  • stock for soup, [16]
• Nasturtiums, to pickle, [539]
• Nesselrôde cream, [471]
  • pudding, [491]
• Norfolk biffins, dried, [572]
  • sauce, [99]
• Norman harricot, [224]
• Normandy pippins, [572]
• Nougat, [564]
• Nouilles, to make, [5]
• Œufs au plat, [450]
• pochés au jus, [449]
• Old-fashioned boiled custard, [481]
• Oil, to fry salmon and other fish in (Jewish), [607]
• Olive sauce, [128]
• Omlette aux fines herbes, [380]
  • soufflée, [381]
• Omlets, observations on, [380]
• Omlet, common, [380]
  • King of Oude’s, [612]
• Onion sauce, brown, [125]
  • sauce, brown, another receipt for, [125]
  • sauce, white, [125]
• Onion and sage stuffing for ducks and geese, No. [9], [160]
  • rich white sauce of, or Soubise, [126]
• Onions, to pickle, [537]
  • stewed, [342]
• Orange, baskets for jelly, [466]
  • calf’s feet jelly, [464]
  • conserve for cheese-cakes, or pudding, [501]
  • fritters, [384]
  • gravy, [102]
  • isinglass jelly, [465]
  • marmalade, [527], [529]
  • plums, preserve of, [514]
  • salad, [571]
  • snow-balls, [420]
  • wine, [585]
• Orange-flower, candy, [565], [566]
  • Seville, paste, [568]
  • filled with jelly in stripes, [466]
  • Tangerine, [571]
• Oven, American, [178]
  • management of, [595]
  • objection to iron ones, [595]
• Oxford receipt for Bishop, [580]
  • for mutton kidneys, [244]
  • punch, [580]
• Ox-cheek, stuffed and baked, [208]
• Ox-tail, broiled (entrée), [195]
  • stewed, [195]
  • soup, [42]
• Ox tongue, to pickle, [202]
  • potted, [305]
• Oyster forcemeat, No. [5], [159];
  • No. [6], [159]
  • patties, [359]
  • sauce, common, [114]
  • sauce, good, [114]
  • sausages, [87]
  • soup, white, or à la Reine, [30]
• Oysters, curried, [302]
  • to feed, [85]
  • to fry, [80]
  • scalloped, à la Reine, [86]
  • to scallop, [86]
  • to stew, [86]
  • to stew, another receipt, [87]
• Pain de pore frais, or sausage-meat cake, [261]
• Pain de veau, or veal cake, [222]
• Pain de veau (Bordyke receipt), [222]
• Palace-bonbons, [567]
• Palates, beef, to dress, [194], [195]
• Panada, [165]
• Pancakes, [382]
  • to crisp, [130]
  • fried, [130]
• Parsley green for colouring sauces, [129]
• Parsneps, to boil, [337]
  • fried, [337]
• Partridge, broiled (breakfast dish), [290]
  • broiled (French receipt), [290]
  • French, or red-legged, to dress, [290]
  • potted, [305]
  • pudding, [401]
  • soup, [35]
• Partridges, boiled, [289]
  • with mushrooms, [289]
  • to roast, [288]
  • salmi, or rich hash of, [292]
  • salmi of (French), [292]
• Paste, almond, [367]
  • brioche, [349]
  • cherry (French), [504]
  • currant, [510]
  • gooseberry, [501]
  • very good light, [346]
  • English puff, [316]
  • fine puff, or feuilletage, [345]
  • quince, [525]
• Pastry, to colour almonds or sugar-grains for, [542]
  • to glaize or ice, [345]
  • icing for, [345]
  • sugar-icing for, [543]
  • her Majesty’s, [366]
  • general remarks on, [344]
  • sandwiches, [374]
• Pasty, potato, [350]
  • varieties of, [351]
  • mould for, [351]
• Pâte Brisée, or French crust for hot or cold pies, [347]
• Patties à la Pontife (entrées), [360]
  • good chicken, [359]
  • common lobster, [559]
  • superlative lobster, author’s receipt, [359]
  • oyster (entrée), [359]
  • sweet boiled, [422]
  • tartlets, or small vols-au-vents, to make, [361]
• Peach, fritters, [384]
  • jam, or marmalade, [518]
  • mangoes, [534]
• Peaches, compote of, [459]
  • to dry, an easy and excellent receipt, [518]
  • to pickle, [534]
  • preserved in brandy (Rotterdam receipt), [571]
  • stewed, [459]
  • Suédoise of, [488]
  • vol-au-vent of, [358]
• Pears, baked, [573]
  • stewed, [573]
  • meringue of, [486]
• Pearled fruit, [570]
• Peas, green, to boil, [320]
  • green, with cream, [321]
  • green, soup of, [39], [40]
  • green, stewed, à la Française, [320]
  • pudding, [401]
  • soup, common, [41]
  • soup without meat, [42]
  • soup, rich, [41]
• Perch, to boil, [82]
  • to fry, [83]
• Pheasant, boudin of, [288]
  • cutlets, [275]
  • to roast, [287]
  • salmi of, [292]
  • soup, [33], [34]
• Pickle, for beef, tongue, and hams, [197]
  • Hamburgh, for pork, &c., [197]
  • to, beet-root, [537]
  • cherries, [532]
  • eschalots, [532]
  • gherkins, [537]
  • gherkins (French receipt), [533]
  • limes, [538]
  • lemons, [538]
  • lemon mangoes, [538]
  • melon, sweet (foreign receipt), [534]
  • mushrooms in brine, [536]
  • mushrooms (an excellent receipt), [535]
  • nasturtiums, [539]
  • onions, [537]
  • peaches, and peach mangoes, [534]
  • red cabbage, [539]
  • walnuts, [536]
• Pickles, where to be procured good, [532]
  • general remarks on, [531]
• Pie, beef-steak, [354]
  • a common chicken, [353]
  • a modern chicken, [353]
  • a good common English game, [352]
  • mutton, common, [355]
  • a good mutton, [355]
  • pigeon, [354]
• Pies, excellent, cream crust for, [347]
  • French crust for, [347]
  • suet-crust for, [348]
  • meat jelly for, [92]
  • mince, [369]
  • mince royal, [370]
  • pudding (entremets), [371]
  • raised, [356]
• Pigeons, to boil, [280]
  • to roast, [280]
  • served with cresses, for second course, [280]
• Pig, divisions of, [247]
  • Kentish mode of cutting up and curing, [254]
  • to bake a sucking, [250]
  • sucking, en blanquette (entrée), [250]
  • to roast a sucking, [249]
  • à la Tartare (entrée), [250]
• Pig’s cheeks, to pickle, [254]
  • feet and ears, in brawn, [260]
• Pike to bake, [81]
  • to bake (superior receipt), [81]
  • to boil, [80]
• Pilaw, a simple Syrian, [613]
• Pine-apple marmalade, superior, [513]
  • pudding-sauce, [405]
  • pudding-sauce, very fine, [405]
• Pintail, or Sea Pheasant, to roast, [294]
• Pippins, Normandy, to stew, [572]
• Piquante sauce, [118]
• Plaice, to boil, [75]
  • to fry, [75]
• Plate, hot, for cooking, [174]
• Plum-puddings, [416], [417], [441], &c.
• Plums, compote of, [458]
  • Imperatrice, to dry, [521]
  • Imperatrice, marmalade of, [521]
• Poêlée, [169]
• Poet’s, the, receipt for salad, [135]
• Polenta à l’Italienne, [393]
• Pontac catsup, [150]
• Poor author’s pudding, [442]
• Pork, to choose, [247]
  • cutlets of, to boil or fry, [251]
  • Italian cheese of, [260]
  • different joints of, [247]
  • observations on, [247]
  • to pickle, [254]
  • to roast, [251]
  • to roast a saddle of, [251]
  • sausages of, [261], [263]
• Portable lemonade, [583]
• Potage à la Reine, [29]
• Pot-au-Feu, or stock pot, [8]
  • fowls, &c., boiled in, [9]
• Potato-balls (English), or croquettes, [314]
  • boulettes (good), [314]
  • bread, [600]
  • fritters, [384]
  • flour, or fecule de pommes de terre, [154]
  • pasty (modern), [350]
  • puddings, [436]
  • ribbons, to serve with cheese, [313]
  • rissoles, French, [315]
  • soup, [21]
• Potatoes, à la crême, [315]
  • à la Maître d’Hôtel, [315]
  • to boil, as in Ireland, [310]
  • to boil (Lancashire receipt), [311]
  • boulettes (entremets), [314]
  • to boil (Captain Kater’s receipt), [312]
  • crisped, or potato-ribbons (entremets), [313]
  • fried (entremets), [313]
  • mashed and moulded in various ways [313]
  • new, in butter, [312]
  • new, to boil, [311]
  • remarks on their properties and importance, [309]
  • to roast or bake, [312]
  • scooped (entremets), [312]
• Potted anchovies, [306]
  • chicken, partridge, or pheasant, [305]
  • ham, [304]
  • hare, [307]
  • meats (various), [303]
  • meat for the second course, moulded, [306]
  • mushrooms, [330]
  • ox-tongue, [305]
  • shrimps, or prawns, [306]
• Poultry, to bone, [265]
  • to bone, another mode, [265]
  • to bone, for fricassees, &c., [266]
  • to choose, [264]
  • to lard, [181]
• Powder, mushroom, [154]
  • of savoury herbs, [155]
• Prawns, to boil, [93]
  • to dish cold, [93]
  • to pot (see shrimps:[306])
  • to shell easily, [93]
• Prepared apple or quince juice, [456]
  • calf’s head (the cook’s receipt), [211]
• Preserved fruit, general remarks on the use and value of, [493]
• Preserve, a fine, of red currants, [509]
  • delicious, of white currants, [510]
  • good common, [512]
  • an excellent, of the green orange, or Stonewood plum, [514]
  • groseillée, a mixed, [513]
  • another good mélange, or mixed, [513]
  • nursery, [512]
• Preserve, to, the colour and flavour of fruit-jams and jellies, [497]
• Preserving-pan, [495]
• Preserves, French furnace and stewpan convenient for making, [494], [495]
  • general rules and directions for, [496]
• Pruneaux de Tours, or compote of dried plums, [573]
• Prince Albert’s pudding, [411]
• Pudding (baked), à la Paysanne (cheap and good), [442]
  • almond, [425]
  • almond, Jewish, [608]
  • apple or custard, [437]
  • apple (the lady’s or invalid’s new), [608]
  • Bakewell, [427]
  • barberry and rice, [406]
  • light batter, [443]
  • good bread, [429], [430]
  • common bread and butter, [429]
  • rich bread and butter, [428]
  • cake and custard, and various inexpensive, [437]
  • curate’s, [442]
  • the good daughter’s mincemeat, [426]
  • Dutch custard, or raspberry, [438]
  • the elegant economist’s, [428]
  • Gabrielle’s, or sweet casserole of rice, [438]
  • green gooseberry, [435]
  • good ground rice, [437]
  • a common ground rice, [435]
  • Mrs. Howitt’s (author’s receipt), [426]
  • an excellent lemon, [426]
  • lemon-suet, [427]
  • Normandy, [441]
  • plum, en moule, or moulded, [424]
  • poor author’s, [442]
  • (baked) potato, [436]
  • a richer potato, [436]
  • the printers’, [424]
  • the publishers’, [410]
  • Queen Mab’s, [470]
  • a common raisin, [441]
  • a richer raisin, [442]
  • raspberry, or Dutch custard, [438]
  • ratafia, [427]
  • cheap rice, [434]
  • a common rice, [433]
  • a French rice, or Gâteaux de riz, [433]
  • rice, meringué, [434]
  • richer rice, [434]
  • rice, à la Vathek, [440]
  • Saxe-Gotha, or tourte, [431]
  • a good semoulina, or soujee, [430]
  • a French semoulina (or Gâteau de semoule), [430]
  • soujee and semola, [439]
  • sponge cake, [436]
  • vermicelli, [439]
  • welcome guest’s own, [412]
  • common Yorkshire, [440]
  • good Yorkshire, [440]
  • young wife’s (author’s receipt), [425]
• Pudding (boiled) à la Scoones, [416]
  • apple, cherry, currant, or any other fresh fruit, [408]
  • a common apple, [409]
  • the author’s Christmas, [417]
  • common batter, [406]
  • another batter, [406]
  • batter and fruit, [407]
  • beef-steak, or John Bull’s, [399]
  • beef-steak, epicurean receipt for, [400]
  • small beef-steak, [400]
  • a black-cap, [407]
  • Ruth Pinch’s, or beef-steak à la Dickens, [401]
  • bread, [418]
  • brown bread, [419]
  • cabinet, [413]
  • a very fine cabinet, [414]
  • common custard, [411]
  • the elegant economist’s, [415]
  • German pudding and sauce, [412]
  • Herodotus’ (a genuine classical receipt), [409]
  • Ingoldsby Christmas, [416]
  • Her Majesty’s, [410]
  • mutton, [401]
  • partridge, [401]
  • peas, [401]
  • small light plum, [416]
  • Prince Albert’s, [411]
  • the publishers’, [410]
  • vegetable plum, [417]
  • a very good raisin, [415]
  • a superior raisin [415]
  • a cheap rice, [420]
  • a good rice, [419]
  • rice and gooseberry, [420]
  • rolled, [418]
  • savoury, [399]
  • Snowdon, [414]
  • Kentish suet, [407]
  • another suet, [408]
  • the welcome guest’s own (author’s receipt), [412]
  • a Kentish well, [417]
  • Baden-Baden, [431]
• Puddings, general directions for baked, [423]
  • to mix batter for, [397]
  • general directions for boiled, [395]
  • butter crust for, [398]
  • cloths for, to wash, [366]
  • suet-crust for, [398]
  • to clean currants for, [397]
  • Madeleine, to serve cold, [432]
  • sauces for sweet, [402], [406]
  • to steam in common stewpan, [397]
  • Sutherland, or castle, [432]
• Pudding-pies, [371]
  • a common receipt for, [371]
• Pudding sauces, sweet, [402]-[406]
• Puff-paste, canellons of, [417]
  • English, [346]
  • finest, or feuilletage, [345]
  • very good light, [346]
• Puffs, German, [484]
  • raspberry, or other fruit, [375]
• Punch, Cambridge milk, [581]
  • Oxford, [580]
• Punch, Regent’s, or George IV.’s (a genuine receipt), [582]
  • sauce for sweet puddings, [402]
• Purée, fine, of onions, or Soubise sauce, [126]
  • of tomatas, [328]
  • of turnips, [127]
  • of vegetable marrow, [127]
• Quenelles, or French forcemeat, [163]
• Queen cakes, [556]
• Queen’s custard, [481]
• Queen Mab’s pudding, [470]
• Quince blamange, [478]
  • blamange, with almond cream, [478]
  • custards, [482]
  • jelly, [524]
  • juice, prepared, [456]
  • marmalade, [524]
  • and apple marmalade, [525]
  • paste, [525]
• Rabbits, to boil, [286]
• Rabbit, to fry, [287]
  • to roast, [286]
  • soup, à la Reine, [31]
  • soup, brown, [31]
• Radishes, turnip, to boil, [318]
• Ragout, mild, of garlic, [126]
• Raisin puddings, [441], [442]
  • wine, which resembles foreign, [583]
• Ramakins à l’Ude, [375]
• Raspberries, to preserve for creams or ices, without boiling, [506]
• Raspberry jam, [506]
  • jam, red or white, [506]
  • jelly, for flavouring creams, [507]
  • jelly, another good, [508]
  • vinegar, very fine, [578]
• Red cabbage, to stew, [340]
• Regent’s, or George IV.’s punch (genuine), [582]
• Remoulade, [137]
• Rhubarb, or spring fruit, compote of, [457]
• Rice, to boil for curries, or mullagatawny soup, [36]
  • boiled, to serve with stewed fruit, &c., [422]
  • cake, [546]
  • casserole of, savoury, [351]
  • casserole of, sweet, [438]
  • croquettes of, [385], [386]
  • savoury croquettes of, [386]
  • puddings, [419], [420], [433]-[435]
  • soup, [14]
  • soup, white, [15]
  • sweet, à la Portugaise, or arocē docē, [489]
• Rice flour, to make, [154]
  • soup, [15]
  • to thicken soups with, [4]
• Risotto à la Milanaise, [615]
• Rissoles, [387]
  • very savoury, English (entrée), [387]
• Roasting, general directions for, [169]
  • slow method of, [171]
• Roast beef (see Chapter [X].)
  • chestnuts, [574]
  • game (see Chapter [XV].)
  • lamb (see Chapter [XII].)
  • mutton (see Chapter [XII].)
  • potatoes, [312]
  • pork (see Chapter [XIII].)
  • poultry (see Chapter [XIV].)
  • veal (see Chapter [XI].)
• Rolled shoulder of mutton, [240]
  • ribs of beef, [198]
  • sirloin of beef, [198]
• Roll, beef, or canellon de bœuf, [201]
• Rolls, breakfast or dinner, [600]
  • Geneva, [601]
  • excellent meat, [360]
• Roux, or French thickening brown (for sauces), [106]
  • white, [106]
• Rusks, sweet, [554]
• Rusks, [602]
• Sago soup, [14]
• Salad, to dress (English), [140]
  • forced eggs for garnishing, [137]
  • French, [140]
  • of mixed summer fruits, [570]
  • excellent herring (Swedish receipt), [143]
  • lobster, [142]
  • very elegant lobster, [584]
  • orange, [571]
  • peach, [570]
  • the Poet’s receipt for, [135]
  • Suffolk, [141]
  • walnut, or des cerneaux, [141]
  • Yorkshire ploughman’s, [141]
  • dressings and sauces, [140]
  • sorrel, [142]
  • of young vegetables, [141]
• Salamander to brown with, [183]
• Salmi of moor fowl, pheasants or partridges, [292]
  • French, or hash of game, [292]
  • of wild fowl, [294]
• Salmon à la Genevese, [59]
  • à la St. Marcel, [60]
  • baked over mashed potatoes, [60]
  • to boil, [59]
  • crimped, [60]
  • to fry in oil, [607]
  • pudding (Scotch receipt), [60]
• Salsify, to boil, [341]
  • to fry in batter, [341]
• Salt fish, to boil, [62]
  • à la Maître d’Hôtel, [63]
• Salt, to, beef, in various ways, [196]
• Sandwiches, lemon, [374]
  • pastry, [374]
• Sand-launce, or Sand-eel, mode of dressing, [77]
• Salzburger Nockerl, [620]
• Sauce (American), cold, for salads, salt fish, &c., [133]
  • anchovy, [115]
  • baked apple, [124]
  • boiled apple, [124]
  • brown apple, [125]
  • arrow-root, clear, [403]
  • asparagus, for lamb cutlets, [120]
  • béchamel, [107]
  • béchamel maigre, [108]
  • another common béchamel, [108]
  • bread, [112]
  • bread, with onion, [113]
  • caper, [121]
  • brown caper, [121]
  • caper for fish, [121]
  • celery, [128]
  • brown chestnut, [129]
  • white chestnut, [129]
  • Chatney, capsicum, [144]
  • Chatney, sausage, [609]
  • Chatney, shrimp (Mauritian receipt), [144]
  • Chatney, tomato, [609]
  • Chatney (Bengal receipt), [146]
  • Christopher North’s own (for many meats), [119]
  • crab, [114]
  • cream, for fish, [115]
  • common cucumber, [121]
  • another common cucumber, [122]
  • white cucumber, [122]
  • currants, [404]
  • Dutch, [111]
  • cold, Dutch, [133]
  • common egg, [110]
  • egg, for calf’s head, [111]
  • very good egg, [110]
  • English, for salad, cold meat, &c., [134]
  • epicurean, [151]
  • mild eschalot, [127]
  • Espagnole, [100]
  • Espagnole, with wine, [100]
  • fricassee, [112]
  • fruit, superior, [404]
  • mild garlic, [126]
  • Genevese, or sauce Genevoise, [117]
  • German, for fricassees, [107]
  • German cherry, [406]
  • German custard pudding, [403]
  • gooseberry, for mackerel, [120]
  • horseradish, excellent, to serve hot or cold, with roast beef, [118]-[133]
  • hot horseradish, [119]
  • the lady’s, for fish, [117]
  • common lobster, [113]
  • Maître d’Hôtel, or steward’s sauce, [116]
  • cold Maître d’Hôtel, [133]
  • Maître d’Hôtel sauce maigre, [117]
  • sharp Maître d’Hôtel, [116]
  • Imperial mayonnaise, [136]
  • mayonnaise, red or green, [136]
  • mayonnaise (very fine), to serve with cold meat, fish, or vegetables, [135]
  • mint, common, [132]
  • mint (superior), for roast lamb, [133]
  • strained, [132]
  • brown mushroom, [123]
  • another mushroom, [123]
  • white mushroom, [122]
  • Norfolk, [109]
  • olive, [128]
  • brown onion, [125]
  • another brown onion, [125]
  • white onion, [125]
  • Oxford brawn, [137]
  • common oyster, [114]
  • good oyster, [114]
  • piquante, [118]
  • common pudding, [402]
  • delicious German pudding, [403]
  • pine-apple pudding, [405]
  • pine-apple syrup, [405]
  • punch, for sweet puddings, [402]
  • sweet pudding, [404]
  • raspberry, [404]
  • remoulade, [137]
  • Robert, [118]
  • shrimp, [115]
  • common sorrel, [120]
  • Soubise, [126]
  • Soubise (French receipt), [126]
  • Spanish, [100]
  • sweet, for venison, [100]
  • Tartar, [143]
  • common tomata, [123]
  • a finer tomata, [124]
  • tournée, or thickened pale gravy, [105]
  • excellent turnip, [127]
  • very common white, [111]
  • English white, [111]
  • wine sauces, [402]
  • French white, or béchamel, [107]
  • vegetable marrow, fine, [127]
  • velouté (obs.), [107]
• Sauces, to thicken, [105]
  • green, for colouring, [129]
• Saucisses aux truffes, or truffled sausages [263]
• Saunders, [270]
• Sausage-meat, cake of, [261]
  • in chicken-pie, [353]
  • Kentish, [261]
  • to make, [261], [262]
  • pounded, very good, [262]
  • boned turkey, filled with, [268]
• Sausages, boiled, [262]
  • and chestnuts (an excellent dish), [262]
  • common, [261]
  • excellent, [262]
  • truffled, [263]
• Sauté pan, for frying, [176]
• Savoury toasts, [390]
• Scientific roasting, [171]
• Scotch marmalade, [528]
• Scottish shortbread, excellent, [557]
• Sea-kale to boil, [316]
  • stewed in gravy (entremets), [316]
• Sea-pheasant, or pintail, to roast, [294]
• Sefton, a, or veal custard, [362]
• Shad, Touraine fashion, [79]
• Shrimp sauce, [115]
• Shrimps, to boil, [93]
  • boudinettes of, [92]
  • potted, [306]
  • to shell quickly and easily, [93]
• Sippets à la Reine, [5]
  • fried, [4]
• Sirloin of beef, to roast, [184]
• Smelts to bake, [78]
  • to fry, [77]
• Snipes to roast, [293]
• Snow-balls, orange, [420]
  • apple, [421]
• Soles, baked, or au plat, [66]
  • baked, a simple receipt, [66]
  • to boil, [64]
  • to choose, [48]
  • fillets of, [65]
  • to fry, [64]
  • stewed in cream, [67]
• Solimemne, a, or rich French breakfast cake, [549]
• Soufflé, Louise Franks’ citron, [378]
  • cheese, [379]
• Soufflé-pan, [377]
• Soufflés, remarks on, [377]
• Sounds, cods’, to boil, [63]
  • to fry in batter, [63]
• Soup, apple, [21]
  • artichoke, or Palestine, [19]
  • good calf’s head, not expensive, [27]
  • Buchanan carrot, [46]
  • common carrot, [20]
  • a finer carrot, [20]
  • carrot, maigre, [45]
  • chestnut, [19]
  • cocoa-nut, [19]
  • cucumber, [38]
  • fish, cheap, [46]
  • des Galles, [28]
  • clear pale gravy, or consommé, [10]
  • another gravy, [10]
  • cheap clear gravy, [11]
  • superlative hare, [32]
  • a less expensive hare, [32]
  • in haste, [43]
  • à la Julienne, [38]
  • Mademoiselle Jenny Lind’s (authentic receipt), [16]
  • the Lord Mayor’s, [17]
  • the Lord Mayor’s (author’s receipt for), [18]
  • maccaroni, [13]
  • milk, with vermicelli, [44]
  • mock turtle, [25]
  • old-fashioned mock turtle, [26]
  • mullagatawny, [35]
  • vegetable mullagatawny, [37]
  • mutton stock for soups, [16]
  • ox-tail, [42]
  • white oyster, or oyster-soup à la Reine, [30]
  • parsnep, [22]
  • another parsnep, [22]
  • partridge, [35]
  • common peas, [41]
  • peas, without meat, [42]
  • rich peas, [41]
  • cheap green peas, [40]
  • an excellent green peas, [39]
  • green peas, without meat, [39]
  • pheasant, [33]
  • another pheasant, [34]
  • potage aux nouilles, or taillerine soup, [14]
  • potage à la Reine, [29]
  • potato, [21]
  • rabbit, à la Reine, [31]
  • brown rabbit, [31]
  • rice, [14]
  • cheap rice, [44]
  • rice flour, [15]
  • white rice, [15]
  • sago, [14]
  • sausage (Swedish receipt), [577]
  • semola and soujee, [13]
  • semoulina, [12]
  • semoulina (or soup à la Semoule), [12]
  • a cheap and good stew, [43]
  • spring, [38]
  • taillerine, [14]
  • tapioca, [14]
  • economical turkey, [33]
  • common turnip, [21]
  • a quickly made turnip, [21]
  • turtle, mock, [23]
  • mock turtle, old-fashioned, [26]
  • vermicelli (or potage au vermicelle), [12]
  • stock for white, [15]
  • Westerfield white, [22]
  • a richer white, [23]
• Soups, directions to the cook for, [2]
  • to fry bread to serve with, [5]
  • ingredients used for making, [1]
  • nouilles to serve in, [5]
  • mutton stock for, [16]
  • to thicken, [4]
  • time required for boiling down, [4]
  • vegetable vermicelli for, [5]
• Spanish sauce, or Espagnole, [100]
  • sauce, with wine, [100]
• Spiced beef, [199]
• Spinach, à l’Anglaise, or English fashion, [317]
  • common English modes of dressing, [317]
  • French receipt for, [316]
  • green, for colouring sweet dishes, &c., [455]
  • dandelions dressed like, [318]
• Sprouts, &c., to boil, [332]
• Steaming, general directions for, [172]
• Stewed beef-steak, [189]
  • beef-steak, in its own gravy, [189]
  • beet-root, [340]
  • cabbage, [333]
  • calf’s feet, [228]
  • calf’s liver, [228]
  • carp, [82]
  • celery, [341]
  • cod-fish, [62]
  • cucumber, [323]
  • eels, [84]
  • figs, [492]
  • fillet of mutton, [238]
  • fruits (various), [456]-[459]
  • hare, [286]
  • lamb cutlets, [246]
  • leg of lamb with white sauce, [243]
  • loin of lamb in butter, [246]
  • lettuces, [319]
  • mackerel, in wine, [72]
  • fillets of mackerel in wine (excellent), [72]
  • mutton cutlets in their own gravy, [240]
  • onions, [342]
  • ox-tails, [195]
  • ox, or beef tongue (Bordyke receipt), [203]
  • oysters, [86]
  • sea-kale in gravy, [316]
  • soles in cream, [67]
  • tomatas, [327]
  • trout, [80]
  • turnips in butter, [334]
  • turnips in gravy, [335]
  • knuckle of veal, with rice or green peas, [221]
  • shoulder of veal, [219]
  • shoulder of venison, [283]
• Stew, a good English, [191]
  • a good family, [242]
  • a German, [190]
  • an Irish, [242]
  • baked Irish, [243]
  • Spring stew of veal, [224]
  • a Welsh, [191]
• Stew, to, shin of beef, [192]
  • a rump of beef, [194]
• Stewing, general directions for, [173]
• Stewpan, copper, [181]
• Stock, clear pale, [11]
  • for white soup, [13]
  • mutton, for soups, [14]
  • shin of beef for gravies, [97]
  • pot, [169]
• Store sauces, [145]-[155]
• Strawberries, to preserve, for flavouring creams, &c., [506]
• Strawberry vinegar, [577]
  • jam, [504]
  • jelly, [505]
  • isinglass jelly, [468]
  • tartlets, [375]
  • vinegar, of delicious flavour, [577]
• Stufato (a Neapolitan receipt), [615]
• Stuffing for geese and ducks, No. [9], [160]
  • Cook’s stuffing for geese and ducks, [161]
• Suédoise, or apple hedgehog, [480]
• Suédoise of peaches, [488]
• Suet crust, for pies, superior, [348]
  • common, [348]
• Sugar glazings, and icings, for fine pastry and cakes, [543]
  • barley, [564]
  • grains, to colour, for cakes, &c., [542]
  • to boil, from candy to caramel, [563]
  • to clarify, [562]
• Swan’s egg, to boil, [448]
  • forced, [447]
  • en salade, [448]
• Sweetbreads, to dress, [227]
  • à la Maître d’Hôtel, [227]
  • cutlets, [227]
  • small entrées of, [232]
  • roasted, [215]
• Sweet, patties à la minute, [387]
• Syllabub, a birthday, [581]
• Syllabubs, superior whipped, [476]
• Syrup, fine currant, or sirop de groseilles, [579]
• Tamarinds, acid, in curries, [296]
• Tapioca soup, [14]
• Tarragon vinegar, [151]
• Tart, a good apple, [363]
  • young green apple, [364]
  • barberry, [364]
  • German, [362]
  • the monitor’s, [370]
• Tartlets, of almond paste, [367]
  • creamed, [375]
  • jelly, or custards, [375]
  • to make, [361]
  • lemon, [372]
  • strawberry, [375]
• Tarts, to ice, [345]
• Tench, to fry, [83]
• Thickening for sauces, French, [106]
• Tipsy cake, [474]
• Toasting, directions for, [183]
• Toffee, Everton, [567]
  • another way, [567]
• Tomata catsup, [151]
  • sauces, [123], [124]
• Tomatas, forced, [327]
  • forced (French receipt), [328]
  • purée of, [328]
  • roast, [327]
  • en salade, [327]
  • stewed, [327]
• Tongue, to boil, [203]
  • to stew, [203]
• Tongues, to pickle, [197]
  • Tourte, à la châtelaine, [364]
  • the lady’s, [364]
  • meringuée, or with royal icing, [363]
• Trifle, brandy, or tipsy cake, [474]
  • an excellent, [473]
  • Swiss, very good, [473]
• Trout, to stew (a good common receipt), [80]
  • in wine, [80]
• Truffled butter, [139]
  • sausages, [263]
• Truffles and their uses, [331]
  • à l’Italienne, [332]
  • à la serviette, [232]
  • to prepare for use, [332]
• Turbot, to boil, [56]
  • au béchamel, [57]
  • cold, with shrimp chatney, [144]
  • à la crême, [57]
• Turkey, to boil, [267]
  • boned and forced, [268]
  • to bone, [265]
  • à la Flamande, [270]
  • to roast, [267]
  • poult, to roast, [270]
• Turkeys’ eggs, to dress, [447]
  • forced (excellent entremets) [447]
  • poached, [449]
  • sauce of, [110]
• Turnip-radishes, to boil, [318]
  • soup, economical, [33]
• Turnips, to boil, [333]
  • to mash, [333]
  • stewed in butter, [334]
  • in gravy, [335]
  • in white sauce [334]
• Vanilla in cream, pudding, &c., [410]
• Veal, blanquette of, with mushrooms, [229]
  • boiled breast of, [218]
  • roast breast of, [219]
  • breast of, simply stewed, [618] (see note)
  • breast of, stewed and glazed, [618]
  • cake, Bordyke, [222]
  • cake, small pain de veau, or veal, [222]
  • to choose, [209]
  • Scotch collops of, [226]
  • custard, or Sefton, [362]
  • cutlets, [225]
  • cutlets, or collops, à la Française, [226]
  • cutlets, à l’Indienne, or Indian fashion, [225]
  • cutlets, à la mode de Londres, or London fashion, [226]
  • divisions of, [209]
  • boiled fillet of, [217]
  • roast fillet of, [216]
  • fillet of, au bechamel, with oysters, [216]
  • fricandeau of, [223]
  • fricasseed, [231]
  • goose (City of London receipt), [220]
  • Norman harrico of, [224]
  • boiled knuckle of, [221]
  • knuckle of, en ragout, [221]
  • knuckle of, with rice or green peas, [221]
  • boiled loin of, [218]
  • roast loin of, [217]
  • stewed loin of, [218]
  • minced, [230]
  • minced, with oysters (or mushrooms), [231]
  • neck of, à la crême, [220]
  • neck of, roast, [220]
  • to bone a shoulder of, [219]
  • stewed shoulder of, [219]
  • spring stew of, [224]
  • Sydney, [231]
• Vegetable marrow, to boil, fry, mash, [327]
  • vermicelli, [6]
• Vegetables, to boil green, [309]
  • to clear insects from, [309]
  • remarks on, [308]
• Venetian cake (super excellent), [547]
  • fritters (very good), [383]
• Venison, to choose, [281]
  • collops and cutlets, [284]
  • to hash, [284]
  • to roast a haunch of, [282]
  • in pie, [352]
  • sauces for, [295]
  • to stew a loin of mutton like, [239]
  • to stew a shoulder of, [283]
• Vermicelli pudding, [439]
  • soup, [12]
• Viennese pudding, or Salzburger Nockerl, [620]
• Vinegar, cayenne, [153]
  • celery, [152]
  • cucumber, [152]
  • eschalot, or garlic, [152]
  • horseradish, [153]
  • green mint, [152]
  • raspberry (very fine), [578]
  • strawberry (delicious), [577]
  • tarragon, [151]
• Vol-au-vent, a, [357]
  • à la crème, [358]
  • of fruit, [358]
• Vols-au-vents, à la Parisienne, [374]
  • small, to make, [361]
• Walnut catsup, [149]-[150]
• Walnuts, to pickle, [536]
  • salad of, [141]
• Water Souchy (Greenwich receipt), [78]
• White bait (Greenwich receipt), [78]
• Whitings baked, À la Française, [68]
  • baked (Cinderella’s receipt), [70]
  • to boil, [68]
  • to fry, [67]
  • fillets of, [68]
• Wild ducks, to roast, and their season, [294]
  • salmi, or hash of, [294]
• Wild fowl, its season, [294]
• Wine, elderberry (good), [584]
  • eschalot, [153]
  • ginger, [584]
  • to mull (an excellent French receipt), [581]
  • orange, [585]
  • raisin, which resembles foreign, [583]
• Wine-vase, antique, [577]
• Wire lining for frying-pan, [177]
• Woodcocks, or snipes, to roast, [293]
• Woodruff, in Mai Trank, [620]
• Yorkshire ploughman’s salad, [315]
  • pudding, common, [441]
  • pudding, good, [440]
  • Regent potatoes, their excellence, [311]

[TN: Footnote text is not allowed within the range of the Index.

Footnote 194 is referenced from the entry for “fillets of whitings”.

Footnote 195 is referenced from the entry for “Queen Mab’s summer pudding”.

Clicking on the footnote numbers below will take you to the index entries that reference these footnotes.]

[194]. Though not included in this list, all sweet puddings are served as entremets, except they replace the roasts of the second course.

[195]. Fish is not usually served as an entrée in a common English dinner; it is, however, very admissible, either in fillets, or scallops, in a currie, or in a vol-au-vent. Various circumstances must determine much of the general arrangement of a dinner, the same dishes answering at times for different parts of the service. For example, a fowl may be served as the roast for a small company, and for a large one as an entrée. For a plain family dinner, too, many dishes may be served in a different order to that which is set down.

Woodfall and Kinder, Printers, Milford Lane, Strand, London, W.C.

---

APRIL 1885.

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---

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• Transcriber’s Notes (for this Gutenberg ebook):
  • There are several places where a word or words are illegible or missing from the text. They are marked with a Transcribler’s Note [TN].
  • Missing or incorrect accents on French words were silently corrected.
  • Missing or obscured punctuation was silently corrected.
  • Typographical errors were silently corrected.
  • Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book.
  • The book contained several references to Chapter XXXIV, but the last chapter is numbered XXXII. An attempt was made to correct these references.