Milk is of great value to the poor.

Where there is a garden well stocked with vegetables, a meal for poor people may often be prepared, at little expense, by cooking cabbages, lettuces, turnips or carrots, &c. &c. in the water which has been saved from boiling meat, or thin broth. The vegetables, stewed slowly till tender, with or without a small piece of meat, and the gravy seasoned and thickened, will be much more nourishing, as well as palatable, than plain boiled.

To dress Cabbages, Lettuces, Brocoli and Cauliflower.

Put ½ lb. bacon or pork, in slices, at the bottom of a stew-pan, upon them a large cabbage, or two small ones, in quarters; a small bunch of herbs, some pepper and salt, the same quantity of bacon or pork on the top, and a quart of water or pot liquor; let it simmer till the cabbage is quite tender.

Another: wash a large cabbage or lettuce, open the leaves, and put between them little pieces of bacon or pork, and any fragments of fresh meat cut up; tie up the cabbage securely, and stew it till tender in a very little broth or water, with a little butter rolled in flour, and some seasonings. A little meat will go a great way in making this a palatable dish. Turnips, carrots, and potatoes, either raw, or such as have been cooked the day before, may be just warmed up, or stewed till tender in a little weak broth, thickened with flour, and seasoned with salt and pepper, and then, poured with the gravy on slices of bread in a tureen, they will be good food for children.

In "Cobbett's Cottage Economy" there will be found a variety of receipts for cooking Indian corn meal.

THE END.

INDEX.

PAGE
Allice, to broil,[128]
Anchovy toasts,[185]
Artichokes, to boil,[221]
Jerusalem,ib.
bottoms,[222]
Asparagus, to boil,[215]
Bacon, to salt and cure,[25], [26]
to boil,[65]
to broil or fry,[90]
Baking, directions for,[81]
Beans, Windsor,[217]
French,[218]
Beef, to joint,[45]
to carve,[49]
to salt,[29]
to smoke,[30]
round of, to boil,[61]
edge-bone of, to do.,ib.
brisket of, to do.,ib.
sirloin of, to roast,[69]
rump of, to do.,[70]
ribs of, to do.,ib.
steaks, to broil,[83]
with potatoes,[84]
to fry,[88]
to stew, ragout, or braise,[136]
à la mode,[137]
to collar,[138]
royale,ib.
to fricandeau,ib.
bouilli,[140]
steaks, to stew,[141]
rolled,[142]
olives,ib.
marrow bones,[143]
heart,ib.
hunter's,ib.
Hamburgh,[144]
hung,[144]
à la Flamande,ib.
to press,ib.
to hash or mince,ib.
cecils,[145]
collops,ib.
en Miroton,[146]
bubble and squeak,ib.
to pot,ib.
Beer, to brew,[334]
ginger,[346]
spruce,ib.
Beet root, to boil,[219]
Birds, small, to roast,[79]
Biscuits, to make,[276]
Indian corn,[277]
Dr. Oliver's,ib.
lemon,ib.
Blanch, directions to,[134]
Boiling, general directions for,[59]
Boudins, to make,[171]
Braise, directions to,[135]
Brawn, mock,[175]
pickle for,[30]
Bread border, a,[181]
to make,[268]
French,[270]
rice,ib.
Brill, to boil,[116]
Brocoli, to boil,[216]
to fry,ib.
Broiling, general directions for,[83]
Broth, Scotch barley,[108]
mutton,[109]
veal,ib.
chicken,ib.
Butter, to make,[350]
without a churn,[351]

from clouted cream,

[352]
to pot,ib.
to clarify,[87]
to brown,[193]
to melt,[192]
parsley and,ib.
Cabbage, to boil,[214]
red, to stew,ib.
to curry,ib.
à la Bourgeoise,ib.
lettuce, with forcemeat,[222]
Cakes, to make,[270]
common currant,[272], [273]
rich plum,[272]
very good,ib.
without butter,[273]
rich seed,ib.
a rice,[274]
harvest,ib.
temperance,ib.
sponge,ib.
Marlborough,ib.
gingerbread,ib.
parkin,[276]
volatile,ib.
hunting,ib.
rough,ib.
rock,ib.
rusks,[277]
maccaroons,[278]
ratafia,ib.
jumbles,ib.
small plum,ib.
carraway,ib.
Shrewsbury,[279]
shortbread,ib.
Derby short,ib.
cinnamon,ib.
rout,ib.
Queen,[280]
buns,ib.
Sally Lunn's tea,[281]
breakfast,ib.
Yorkshire,ib.
Roehampton rolls,[282]
muffins,ib.
crumpets,ib.
Scotch slim,[283]
Calf's head, to boil,[63]
heart and pluck,[152]
to dress,[154]
to fricassee,[155]
brains,ib.
mock turtle,[156]
tails, to dress,[153]
Catsup, mushroom,[329]
walnut,[330]
oyster,ib.
tomata,[331]
lobster,ib.
Cardoons, to boil,[223]
Carp, to stew,[125]
Carrots, to boil,[219]
Carving, directions for,[47]
Cauliflower, to boil,[216]
with parmesan,ib.
to stew,ib.
to fry,ib.
Caviare, mock,[185]
Celery, to stew,[220]
Cellar, observations relating to the,[332]
Cheese, to make,[353]
to toast,[187]
Chicken, to broil,[85]
to braise,[169]
to fricassee,[170]
curry of,[176]
Chutney, beef or ham,[178]
fish,ib.
Cider, to make,[336]
cup,[346]
Cocks, black, to roast,[78]
Cod, to boil,[116]
to fry,[117]
head and shoulders,ib.
to bake,[118]
sounds,ib.
cabeached,ib.
Colcannon,[212]
Cow-heel, to boil,[66]
Crab, to boil,[128]
to eat hot,[129]
to pot,ib.
Cray Fish, to boil,[128]
to pot,[130]
in jelly,ib.
Cream, clouted, to make,[352]
Crumbs, to fry,[91]

Cucumbers, to stew,

[220]
to dress,[226]
Curry, directions for making,[176]
kebobbed,[177]
of fish,[178]
balls,[190]
powder,[207]
vegetables to,[214]
Confectionary, to make,[283]
custards,ib.
rich, to bake or boil,[284]
lemon,ib.
orange,[285]
Spanish,ib.
with apples,ib.
with rice,[286]
trifle, a,ib.
gooseberry or apple,ib.
tipsy cake,ib.
crême patisserie,[287]
cream, chocolate,ib.
a plain,ib.
Italian,[288]
lemon,ib.
orange,ib.
ora"ge frothed,[289]
alamode,ib.
velvet,ib.
vanilla,ib.
burnt,ib.
snow,ib.
currant and raspberry,ib.
strawberry,ib.
clouted,[291]
ice,ib.
Paris curd,ib.
blancmange,[292]
rice,ib.
with preserves,ib.
jaunemange,ib.
flummery,[293]
Dutch,ib.
rice cups,ib.
syllabub,ib.
solid,ib.
whipt,ib.
jelly, calf's feet,ib.
punch,[295]
savoury,ib.
orange and lemon,[295]
arrow-root,[296]
hartshorn,ib.
apple,ib.
isinglass,ib.
strawberry,[297]
gâteau de pomme,ib.
bird's-nest, a,ib.
sponge, lemon and orange,ib.
souffle, a good,[298]
rice,ib.
orange,ib.
lemon,ib.
omelet,[299]
sweet,ib.
of apples,ib.
fool, gooseberry and apple,[300]
orange,ib.
oranges, stewed,ib.
apples, red, in jelly,ib.
pears, to stew,ib.
apples, to bake,[301]
cheesecakes,ib.
lemon,ib.
curd,[302]
orange,ib.
apple,ib.
rice,ib.
Lent potatoes,ib.
plums, French, stewed,[303]
Dairy, the, observations upon,[348]
Devils,[185]
Dory, John, to boil,[116]
Duck, to truss and carve,[57]
to boil,[65]
to roast,[77]
wild, to do.,ib.
salmi,[175]
to bake,[81]
to dress with peas,[173]
to ragout,[174]
to hash,ib.
curry of,[177]
Dumplings, apple,[249]
yeast,[265]
hard,ib.

Eels, to stew,

[126]
to fry,ib.
to collar,[127]
to spitchcock,ib.
Eggs, to fry,[89], [182]
to poach,[182]
to butter,[183]
to fricassee,ib.
to ragout,ib.
Swiss,ib.
Scotch,ib.
à la tripe,ib.
à la maître d'hotel,[184]
with asparagus,ib.
with mushrooms,[185]
balls,[190]
Endive, to stew,[222]
Essence of ginger,[328]
allspice, nutmeg, cloves, mace, cinnamon,ib.
savoury spice,ib.
cayenne,ib.
orange and lemon peel,ib.
Fawn, to roast,[72]
to bake,[82]
Fish, seasons for,[31]
directions for cooking,[114]
soups,[111]
to pull,[131]
cake,[130]
pies,[237]
patties,[240]
flounders, to fry,[123]
Flour, to brown,[192]
Forcemeat, balls of,[189]
fish,[190]
Fondu,[184]
Fowl, to truss and carve,[55], [56]
to boil,[64]
to roast,[76]
guinea, to do.,[77]
pea, to do.,ib.
to broil,[86]
to force,[169]
à la chingara,[170]
to pull,[171]
wild, to ragout,[174]
Fritters, to make,[267]
curd,ib.
apple,[267]
Frying, general directions for,[87]
Furniture, to clean,[21]
Game, seasons for,[31]
to truss and carve,[55]
Glaze, directions to,[135]
Godiveau, to make,[188]
Goose, to truss and carve,[55]
to roast,[76]
green, to do.,[77]
to bake,[81]
to braise,[171]
Gratin, to make,[188]
Gravy, directions for making,[191]
ham extract for,[193]
to draw plain,ib.
beef,[194]
savoury,ib.
without meat,[195]
to keep a week,[196]
jelly, for cold meat,ib.
savoury, for venison,ib.
mutton, for venison or hare,ib.
orange, for game and wildfowl,[197]
Grouse, to roast,[78]
Gudgeon, to boil,[127]
to bake,ib.
to fry,ib.
Haddock, to boil,[122]
to stew,ib.
to bake,[123]
to fry,ib.
to broil,ib.
Haggis, Scotch,[176]
Ham, to cure,[26]
mutton, to do.,[28]
to carve,[52]
to boil,[65]
to bake,[82]
to broil or fry,[90]
Haricots blanc,[224]
Hare, to roast,[80]
to bake,[82]
mock,[147]
to jug,[166]
to stew,[167]

to hash,

[167]
to pot,[168]
to braise,[171]
en daube,ib.
Heart, bullock's, to roast,[71]
Heart, calf's, to roast,ib.
sheep's, to roast,ib.
calf's and sheep's, to dress,[152]
Herrings, to fry,[123]
to boil,[124]
to bake,ib.
to pickle,ib.
to broil,ib.
Indian corn pudding,[251]
mush,[256]
hommony,ib.
polenta,[257]
biscuits,[277]
Irish stew,[140]
Jointing, observations and directions relating to,[44], [45], [46]
Kale, to boil,[215]
Kidney, to broil,[84]
to dress,[160]
Kitchen, directions for arranging of the,[35]
Knives, to clean,[22]
Lamb, to carve,[49]
to boil,[62]
to roast,[74]
chops, to broil,[84]
to fry,[88]
to dress,[160]
leg of, with vegetables,[162]
breast of, to stew,ib.
cutlets and steaks,[163]
shoulder of, stuffed,ib.
head,ib.
fricassee,ib.
sweetbreads,[164]
curry of,[177]
Lard, directions to,[134]
Larks, to roast,[79]
Laver, to dress,[224]
Lentils, to boil,[223]
Lettuce, to stew,[222]
Liver, to fry,[90]
Lobster, to boil,[128]
to eat hot,[129]
to pot,ib.
Maccaroni, to dress,[186]
paste, to make,[231]
pie,[233]
Mackerel, to boil,[124]
to broil,[123]
to bake,[124]
to pickle,ib.
Maids, to boil,[122]
Marrow, vegetable, to boil,[222]
to stuff,ib.
Meat, the season for,[30]
to preserve,[23]
to salt,[24]
Mutton, to joint,[45]
to carve,[48]
to salt and smoke,[28]
leg of, to boil,[61]
neck of, to do.,[62]
leg of, to roast,[70]
loin of, to do.,ib.
haunch of, to do.,ib.
to dress as venison,[71]
saddle of,[70]
shoulder of,ib.
chops, to broil,[84]
to fry,[88]
to haricot,[157]
leg of, with carrots,[158]
loin of, to roll or stew,ib.
shoulder of,[159]
breast of, to grill,ib.
neck of, to stew,ib.
kidneys, to dress,[160]
chops and collops,ib.
cutlets à la maintenon,[161]
to hash,ib.
hunters' pie,ib.
Morels, to stew,[220]
Mushrooms, to stew,ib.
Omelets,[181]
Onions, to dress,[220]
Ortolan, to roast,[78]

Ox cheek, to bake,

[82]
to stew,[139]
palates,ib.
to pickle,ib.
tails, to stew,[140]
Oysters, to stew,[132]
to keep,[133]
Pain Perdu, to make,[267]
Pancakes, to make,[266]
whole rice,ib.
ground rice,ib.
Parsley, to fry,[91]
Partridge, to truss and carve,[58]
to roast,[77]
to broil,[86]
to stew,[172]
Parsnips, to boil,[219]
Pastry, general directions for making,[227]
glazing for,[228]
iceing for,ib.
Paste, plain, for meat pies,[227]
richer,ib.
elegant,ib.
a flaky,[229]
puff,ib.
crisp,ib.
good light,ib.
short,ib.
for preserved fruits,[230]
raised, for meat pies,ib.
rice,ib.
maccaroni,ib.
for patties,[239]
for puddings,[246]
Patties, to make,[239]
chicken, turkey and ham, veal,[240]
rabbit and hare,ib.
beef,ib.
oyster,ib.
lobster and shrimp,[241]
Peas, to boil,[217]
Perch, to fry,[123]
to stew,[124]
Pheasant, to truss and carve,[58]
to roast,[77]
Pickles, observations on the making of,[318]
Pickle, walnuts to,[319]
gherkins,[320]
onions,ib.
cucumbers and onions,[321]
cabbage, red,ib.
mangoes, melon,ib.
beet root,ib.
mushrooms,[322]
India,ib.
lemons,[323]
cauliflower and brocoli,ib.
Pie, meat,[231]
venison,ib.
beefsteak,[232]
pork,ib.
sausage,ib.
mutton,[233]
lamb,ib.
veal,ib.
maccaroni,ib.
calf's head,[234]
sweetbread,ib.
pigeon, rook, or moor-fowl,ib.
hare,[235]
chicken,ib.
rabbit,ib.
goose,ib.
giblet,[236]
partridge or perigord,ib.
pheasant,ib.
a sea,[237]
parsley,ib.
herb,ib.
fish,ib.
lobster,[238]
herring, eel, mackerel,ib.
shrimp or prawn,[239]
salt fish,ib.
rhubarb,[241]
gooseberry, or green currant,[241]
green apricot,ib.
apple,ib.
codling,ib.
cranberry,ib.
of preserved fruits,ib.
small puffs,ib.
Spanish puffs,[243]
apple,ib.

orange,

ib.
lemon,ib.
mince,ib.
without meat,[244]
a bride's,ib.
Pig, sucking, to roast,[71]
to bake,[81]
harslet, to fry,[90]
to roast,ib.
to collar,[165]
head, to roast,ib.
feet and ears, soused,[166]
to fricassee,ib.
Pigeons, to roast,[78]
to broil,[85]
to braise,[169]
Pike or jack, to boil,[125]
to bake,ib.
Pillau, a,[179]
Pipers, to dress,[128]
Plate, to clean,[21]
Plaice, to fry,[123]
Plovers, to roast,[78]
Potatoes, to boil,[211]
to fry, broil, or stew,[212]
to mash,ib.
to roast,ib.
pie,[213]
balls,ib.
ragout,ib.
à la maître d'hotel,ib.
a border of,[181]
Pork, to joint,[46]
to boil,63
petit-toes, to cook,[64]
to salt,[28]
to roast,[74]
griskin, to ditto,[75]
to bake,[81]
chops, to broil,[85]
bladebone of,ib.
chops, to fry,[88]
with onions,[165]
to roll,ib.
corned, with peas,[166]
Porter, cup,[345]
Poor, the, cooking for,[382]
Poultry, seasons for,[31]
to truss and carve,[54], [55], [56], [57]
to boil,[64]
to roast,[75]
to broil,[85]
to dress,[169]
Powder, curry,[207]
savoury,ib.
horse-radish,[209]
pea,ib.
mushroom,ib.
anchovy,ib.
Prawns, to pot,[130]
to butter,ib.
in jelly,ib.
Preserves, to make,[303]
sugar, to clarify,[304]
jelly, currant,ib.
apple,[307]
quince,[308]
jam, currant,[305]
raspberry,ib.
strawberry,ib.
gooseberry,ib.
green,ib.
damson,ib.
rhubarb,ib.
butter, black,[306]
fruit, for puddings,ib.
for winter use,ib.
to bottle,ib.
damsons for tarts,[307]
marmalade, apple,ib.
orange,[312]
quince,[308]
cheese, damson,[309]
apricot,ib.
orange,ib.
pine apple,ib.
cucumber,[310]
strawberries,ib.
raspberries,ib.
strawberries in wine,[311]
gooseberries, whole,ib.
morella cherries,ib.
in brandy,[316]
cherries en chemise,[311]
in syrup,ib.
to dry,[312]
apricots to dry,ib.
to preserve,[314]
orange chips,[312]
to preserve,[313]

plums, to preserve,

[314]
in brandy,[316]
greengages,[314]
pears,[315]
fruit, to candy,[316]
grapes, in brandy,[317]
barberries,ib.
Puddings, general directions for making,[245]
paste, for meat,[246]
beefsteak,[247]
suet,ib.
meat in batter,ib.
kidney,[248]
fish,ib.
black,ib.
hog's,ib.
apples, currants, gooseberries, cherries,
damsons, rhubarb and plums,		[249]
apple, baked,[262]
green apricot,[249]
roll,ib.
plum,ib.
a Christmas,[250]
marrow,ib.
French plum,[251]
maigre plum,ib.
bread,ib.
and butter,[252]
custard,ib.
little,[253]
an excellent,ib.
oatmeal,ib.
batter,ib.
Yorkshire,ib.
potatoe,[254]
carrot,ib.
hasty,ib.
buttermilk,ib.
save-all,[255]
camp,ib.
pretty,ib.
nursery,ib.
arrow root,ib.
ground rice,[256]
semolina,ib.
whole rice,[257]
snow balls,[258]
Buxton,ib.
vermicelli,[259]
sago,ib.
tapioca,ib.
pearl barley,ib.
millet,ib.
maccaroni,ib.
one always liked,[260]
cheese,ib.
ratafia,ib.
Staffordshire,ib.
baked almond,ib.
wafer,[261]
orange,ib.
lemon,ib.
cabinet,ib.
gooseberry, baked,[262]
quince,ib.
Swiss apple,[263]
peach, apricot and nectarine,ib.
a Charlotte,ib.
bakewell,[264]
citron,ib.
maccaroon,ib.
new college,[265]
paradise,ib.
Punch, excellent,[344]
milk,ib.
Norfolk,ib.
Roman,ib.
Regent's,ib.
Quails, to roast,[78]
Rabbit, to truss and carve,[53]
to boil,[65]
to roast,[81]
to bake,[82]
to broil,[84]
to fry,[89]
with fine herbs,[167]
to fricassee,[168]
to pot,ib.
to braise,[169]
curry of,[176]
Welch,[187]
Rails, to roast,[78]

to ragout,

[174]
Ramakins,[184]
Recipes, medicinal,[365]
Recipe, for the croup,ib.
for weakness of stomach,[366]
camphor julep,ib.
for bilious complaints,ib.
a mild aperient,[367]
gout cordial,ib.
Hallett's,ib.
for nervous affections,ib.
mustard whey,ib.
almond emulsion,[370]
for hoarseness,ib.
plaster for a cough,ib.
bark gargle,ib.
gargle for a sore throat,ib.
for chilblains,[371]
burns,ib.
cuts or wounds,ib.
a sprain,ib.
vegetable ointment,ib.
elder,[372]
opodeldoc,ib.
carrot poultice,ib.
for weak eyes,ib.
toothache,[373]
peppermint water,ib.
soda water,ib.
medicinal imperial,[374]
lime water,ib.
seidlitz powders,ib.
medicines to keep in the house,ib.
Receipts, various,[375]
eau de Cologne,ib.
lavender water,ib.
milk of roses,ib.
aromatic vinegar,ib.
wash for the skin,[376]
pomade divine,ib.
lip salve,ib.
pomatum,ib.
cold cream,ib.
for chapped hands,[377]
almond paste,ib.
tooth powder,ib.
curling fluid,ib.
to clean carpets,ib.
silk dresses,[378]
to take grease out of silk or stuff,[378]
to clean blond,ib.
silk stockings,ib.
floor cloths,[379]
stone stairs,ib.
to take oil from stone or boards,ib.
to take rust from steel,ib.
to clean stoves and fire irons,ib.
to clean paint,ib.
to clean papered walls,[380]
to clean tin covers,ib.
to clean copper utensils,ib.
marking ink,ib.
ink, to make,ib.
blacking for shoes,ib.
pot pourri,[381]
to thicken hair,ib.
to destroy bugs,ib.
paste, to make,ib.
Rice, to boil for curry,[178]
border,[181]
white pot,[267]
rissoles,[180]
Roasting, general directions for,[67]
roux, white,[192]
brown,ib.
Salads, directions for making,[224]
lobster,[226]
Italian,ib.
Salmon, to boil,[119]
to grill,ib.
to bake,[120]
to pickle,ib.
to dry,[121]
to collar,ib.
to pot,ib.
Salmagundi, a,[131]
Salsify,[221]
Samphire, to boil,[224]
Sandwiches,[185]
Sardinias, to broil,[124]
Sauces, directions for making,[191]
list of,ib.
sauce blanche,[192]

maître d'hotel,

[193]
white gravy,[194]
for game and wild fowl,[197]
for goose, duck and pork,ib.
Robert, for broils,ib.
for turkey or fowl,[198]
liver,ib.
egg, for poultry and fish,ib.
mushroom,ib.
celery,ib.
rimolade,[199]
tomata,ib.
apple,ib.
gooseberry,ib.
cucumber,[200]
onion,ib.
eschalot,ib.
partout,ib.
chetna,[201]
carrier,ib.
horse-radish,ib.
mint,ib.
for cold meat,ib.
coratch,[202]
miser's,ib.
poor man's,ib.
for roast beef,ib.
lemon,ib.
caper,ib.
bread,[203]
rice,ib.
sweet,ib.
sharp,ib.
store, for ragouts,ib.
for tench,[204]
good store, for fish and stews,ib.
plain fish,ib.
excellent fish,ib.
oyster,[205]
anchovy,ib.
shrimp,ib.
cockle,ib.
roe,ib.
Dutch fish,ib.
for devils,[206]
Sausages, to fry,[89]
to make,[180]
Scorzonera and skirrets,[221]
Seasonings, directions for preparing,[206]
Shad, to broil,[128]
Shrimps, to pot,[130]
in jelly,ib.
Sippets, to fry,[91]
Sick, the, cooking for,[354]
chops, to stew,ib.
broth, a nourishing,ib.
calf's feet broth,[355]
eel broth,ib.
beef tea,ib.
beef jelly,ib.
shank jelly,[356]
for a weak stomach,ib.
bread jelly,ib.
jelly for a sick person,[357]
panada,ib.
Gloucester jelly,ib.
port wine jelly,ib.
arrow root jelly,[358]
tapioca jelly,ib.
sago, to boil,ib.
gruel,ib.
barley cream,[359]
water gruel,ib.
caudle,ib.
rice milk,ib.
mutton custard,ib.
asses milk,[360]
onion porridge,ib.
milk porridge,ib.
white wine whey,ib.
rennet whey,[361]
vinegar or lemon whey,ib.
mustard,ib.
treacle posset,ib.
orgeat,ib.
lemonade,ib.
barley water,[362]
capillaire,ib.
linseed tea,ib.
lemon and orange water,ib.
apple water,ib.
toast and water,[363]
drink for sick persons,ib.
saline draughts,ib.
coffee,ib.
chocolate,[364]
tea,ib.

barley sugar,

[364]
Everton toffy,ib.
Skate, to boil,[122]
to fry,ib.
Smelts, to fry,[127]
to bake,ib.
to boil,ib.
Snipe, to roast,[78]
to ragout,[174]
Sole, to boil,[116]
to fry,[123]
Soup, general directions for making,[92]
stock, plain,[95]
bouilli,ib.
good clear gravy,[96]
vermicelli,ib.
maccaroni,ib.
carrot,ib.
turnip,ib.
asparagus,ib.
celery,ib.
julienne,[97]
clear,ib.
clear herb,ib.
brown,ib.
plain white,[98]
another white,ib.
another, with herbs,ib.
lorraine,[99]
onion,ib.
onion maîgre,ib.
green pea,ib.
another,[100]
artichoke,ib.
good maîgre,ib.
another maîgre,[111]
yellow pea,[101]
carrot, plain,ib.
mock turtle,[102]
hare,[103], [104]
rabbit,[104]
game and venison,ib.
knuckle of veal,[105]
mulligatawny,ib.
ox-tail,[106]
grouse,[107]
partridge,ib.
pheasant,ib.
poacher's,[107]
hotch potch,[108]
pepper pot,ib.
cock-a-leekie,[109]
milk,ib.
ox-head,[110]
giblet,ib.
stock for fish,[111]
lobster,[112]
oyster,[113]
maîgre,ib.
cray fish,ib.
eel,ib.
Spinach, to boil,[214]
au gras,[215]
Sprats, to fry,[127]
to bake,ib.
to boil,ib.
Stuffing, to make,[187]
seasonings for,[188]
for veal,[189]
poultry,ib.
fish,ib.
goose,ib.
duck,ib.
hare,ib.
pike,[190]
Sturgeon, to dress,[121]
Suet, to clarify,[88]
Sweetbreads, to broil,[84]
to fry,[90]
to dress,[153], [164]
Tankard, a cool,[345]
Teal, to roast,[78]
Tench, to fry,[123]
to stew,[124]
Thornback, to boil,[122]
Tongue, to pickle,[28]
to boil,[66]
to stew,[140]
Tripe, to boil,[66]
to fry,[91]
to fricassee,[175]
in the Scotch fashion,[176]
Trout, to boil,[122]
to fry,ib.
to stew,[127]
Turbot, to boil,[115]
Turkey, to truss and carve,[54]

to boil,

[65]
to roast,[75]
to braise,[168]
to pull,[171]
Turnips, to boil,[218]
tops,ib.
Veal, to joint,[46]
to boil,[63]
fillet of, to roast,[73]
shoulder of, to do.,ib.
loin of, to do.,ib.
breast of, to do.,ib.
neck of, to do.,[74]
to bake,[81]
to broil,[84]
cutlets, to fry,[88]
à la mode,[137]
fillet of, to stew,[147]
neck of, to braise,[148]
to stew, ragout, or collar,ib.
olives or rolls,[149]
Scotch collops,[150]
en fricandeau,ib.
knuckle of, with rice,ib.
granadin of,[151]
à la daube,ib.
to haricot,ib.
cutlets à la maintenon,[152]
heart,ib.
pluck,ib.
sweetbread,[153]
mock turtle,[156]
to mince,ib.
to pot,[157]
cake,ib.
curry of,[176]
Vegetables, the seasons for,[33]
directions for cooking,[210]
Vinegar, gooseberry,[324]
good common,ib.
cider,ib.
of wine lees,[325]
cayenne,ib.
Chili,ib.
eschalot,ib.
tarragon,ib.
for salads,[326]
garlic,ib.
green mint,ib.
horse-radish,[326]
camp,ib.
cucumber,ib.
basil,ib.
raspberry,ib.
Venison, to joint,[44]
to carve,[47]
to roast,[72]
to hash,[164]
shoulder of, to stew,ib.
collops and steaks,ib.
Wine and cordials, to make,[337]
British sherry or malt,ib.
Madeira,[338]
frontiniac,ib.
red currant,ib.
raisin,[339]
gooseberry,ib.
elder,ib.
ginger,[340]
mountain,ib.
primrose,ib.
cowslip,[341]
grape,ib.
parsnip,ib.
almond,[342]
cherry bounce,ib.
orange,ib.
brandy,[343]
a liqueur,ib.
shrub,ib.
currant rum,ib.
ratafia,ib.
noyeau,[344]
usquebaugh,ib.
crême d'orange,[346]
raspberry brandy and wine,[347]
mulberry brandy,ib.
sherbet,ib.
flip,ib.
egg,ib.
to mull,ib.
posset, the Pope's,[348]
Widgeons, to roast,[78]
Wheat-ears, to roast,[79]
Whitings, to fry,[123]
Woodcock, to roast,[78]
to ragout,[174]

N.B.—All the Books undermentioned are published by A. COBBETT, at No. 137, Strand, London, and are to be had of all other Booksellers.