A Plain Cookery Book for the Working Classes

by Charles Elmé Francatelli

• Iceland-moss Jelly, [86], [96]
• Irish Stew, [60]
• Isinglass Jelly, how to prepare, [87]

• Jam Pudding, [51]
• Jam Tart, [53]

• Kidney Pudding, [43]

• Leg of Beef, stewed, [18]
• Lemonade, how to make, [90]
• Lentils, [76]
• Lime-flower Tea, [96]
• Linseed Tea, [91]

• Mackerel, soused, [61]
• Meat Panada for Invalids and Infants, [82]
• Meat Pie, [37]
• Medicinal, Herbaceous, and other Drinks for Invalids, etc., [90]
• Milk, thick for breakfast, [16]
• Mince-meat, a cheap kind of, [52]
• Mince-pie, how to make a, [53]
• Mince-pie Paste, [52]
• Muscles, or Mussels, stewed, [34]
• Mustard, how to mix, [81]
• Mutton Broth, [81]
• Mutton Chops, or Steaks, [43]
• Mutton, Shoulder of, boiled, and Onions, [36]

• Oatmeal Porridge for Six Persons, [16]
• Omelet, how to make an, [77]
• Onions, baked or roasted, [74]
• Onion Soup for Six Persons, [15]
• Orangeade, or Orange Drink, [90]
• Ox-cheek Soup, [17]
• Ox Kidney, stewed, [39]
• Oysters, stewed, [34]

• Pancakes for Shrove Tuesday, [54]
• Parsley Sauce, [64]
• Parsnips, buttered, [73]
• Pears, baked, [56]
• Peas and Bacon, [74]
• Pea Soup for Six Persons, [15]
• Pig's Feet, [28]
• Pig's Fry, [42]
• Pig's Head, baked, [23]
• Pig, how to make the most of, after it is killed, [24]
• Pig's Pluck, how to dispose of, [27]
• Pig, Sucking, baked, [24]
• Plum Broth, [79]
• Plum or Currant Dough Pudding, [50]
• Plum Porridge, cold, [79]
• Pork Chops, grilled or boiled, [20]
• Pork, roast, [45]
• Potatoes, baked or roasted, [71]
• Potatoes, baked, mashed, [72]
• Potatoes, how to boil, [70]
• Potatoes, how to fry, [71]
• Potatoes, how to mash, [72]
• Potatoes, how to steam, [70]
• Potatoes, how to stew, [72]
• Potatoes, mashed with Ling, [72]
• Potato Pie, [38]
• Potato Pudding, [32]
• Potato Soup for Six Persons, [14]
• Prunes, or Pruens, stewed, [79]
• Pudding, baked Suet, [36]
• Pudding made of small Birds, [22]
• Pudding, Yorkshire, [35]
• Pumpkin Porridge, [58]

• Rabbit Pudding, [38]
• Raisinet, a Preserve for Winter, [54]
• Red Cabbages, how to stew, [93]
• Rhubarb, how to preserve, [56]
• Rhubarb Pie, [51]
• Rice and Apples, [31]
• Rice, curried, [28]
• Rice Dumplings, [49]
• Rice Gruel, a Remedy for Relaxed Bowels, [84]
• Rice-milk for Six Persons, [59]
• Rice Pudding, a Ground, [29]
• Rice Pudding, a Plain, [29]
• Rice, the way to boil, [49]
• Rice Water, [94]
• Roast Fowl and Gravy, [19]

• Sage or Marygold Tea, [92]
• Sago for Invalids, how to prepare, [83]
• Sago Pudding, [89]
• Salad, a Bacon, [80]
• Salad, a Plain, [80]
• Salad, a Summer, [80]
• Salad, Celery Crab, [80]
• Sauce for Sweet Puddings, [50]
• Sausage Dumplings, [45]
• Sausages, Pork, how to make, [27]
• Sausage Rolls, [45]
• Sausages, stewed, [42]
• Seam, or Loose Fat, how to melt down, [28]
• Sharp Sauce for Broiled Meats, [21]
• Sheep's-head Broth, [17]
• Sheep's Heads, baked, [40]
• Sheep's Pluck, [40]
• Sheep's Trotters, stewed, [40]
• Sick-diet Jelly, how to make, [87]
• Skate, baked, [64]
• Soothing Drink for Coughs, [91]
• Sore Throat attended with Fever, refreshing Drink for, [97]
• Soup for the Poor, how to prepare a large quantity of good, [100], [101]
• Spinach, how to cook, [73]
• Sprains, a Cure for, [97]
• Steaks, fried, and Onions, [41]
• Steaks, stewed, [41]
• Sting of Wasps or Bees, a Cure for, [98]
• Supper, a Relish for, [76]
• Swedish Turnips, buttered, [73]

• Tapioca, how to prepare, [83]
• Tapioca Pudding, [88]
• Toad in the Hole, [36]
• Toast Water, [93]
• Toothache, a Cure for, [98]
• Treacle Posset, [94]
• Treacle Pudding, [30]
• Tripe, baked, [45]
• Tripe, boiled, [44]