Page
Oysters, to cleanse and feed (and when in season)[85]
To scallop Oysters[86]
Scalloped Oysters à la Reine[86]
To stew Oysters[86]
Oyster Sausages (a most excellent receipt)[87]
To boil Lobsters (and when in season)[88]
Cold dressed Lobster and Crab[88]
Lobsters fricasseed, or au Béchamel (Entrée)[89]
Hot Crab or Lobster[89]
Potted Lobsters[90]
Lobster cutlets (a superior Entrée)[91]
Lobster Sausages[91]
Boudinettes of Lobsters, Prawns, or Shrimps. Entrée (Author’s receipt)[92]
To boil Shrimps or Prawns[93]
To dish cold Prawns[93]
To shell Shrimps and Prawns quickly and easily[93]

CHAPTER IV.

GRAVIES.

Page
Introductory remarks[94]
Jewish smoked Beef (extremely useful for giving flavour to Soups and Gravies)[95]
To heighten the colour and flavour of Gravies[96]
Baron Liebeg’s Beef Gravy (most excellent for Hashes, Minces, and other dishes made of cold meat)[96]
Shin of Beef Stock for Gravies[97]
Rich pale Veal Gravy or Consommé[97]
Rich deep coloured Veal Gravy[98]
Good Beef or Veal Gravy (English receipt)[99]
A rich English brown Gravy[99]
Plain Gravy for Venison[100]
A rich Gravy for Venison[100]
Sweet Sauce, or Gravy for Venison[100]
Espagnole, Spanish Sauce (a highly flavoured Gravy)[100]
Espagnole with Wine[100]
Jus des Rognons, or Kidney Gravy[101]
Gravy in haste[101]
Cheap Gravy for a Roast Fowl[101]
Another cheap Gravy for a Fowl[102]
Gravy or Sauce for a Goose[102]
Orange Gravy for Wild Fowl[102]
Meat Jellies for Pies and Sauces[103]
A cheaper Meat Jelly[103]
Glaze[104]
Aspic, or clear savoury Jelly[104]

CHAPTER V.

SAUCES.

Page
Introductory remarks[105]
To thicken Sauces[105]
French thickening, or brown Roux[106]
White Roux, or French thickening[106]
Sauce Tournée, or pale thickened Gravy[106]
Béchamel[107]
Béchamel Maigre (a cheap white Sauce)[108]
Another common Béchamel[108]
Rich melted Butter[108]
Melted Butter (a good common receipt)[108]
French melted Butter[109]
Norfolk Sauce, or rich melted Butter without Flour[109]
White melted Butter[109]
Burnt or browned Butter[109]
Clarified Butter[110]
Very good Egg Sauce[110]
Sauce of Turkeys’ Eggs Sauce (excellent)[110]
Common Egg Sauce[110]
Egg Sauce for Calf’s Head[111]
English White Sauce[111]
Very common White Sauce[111]
Dutch Sauce[111]
Fricassee Sauce[112]
Bread Sauce[112]
Bread Sauce with Onion[113]
Common Lobster Sauce[113]
Good Lobster Sauce[113]
Crab Sauce[114]
Good Oyster Sauce[114]
Common Oyster Sauce[114]
Shrimp Sauce[115]
Anchovy Sauce[115]
Cream Sauce for Fish[114]
Sharp Maître d’Hôtel Sauce (English receipt)[116]
French Maître d’Hôtel, or Steward’s Sauce[116]
Maître d’Hôtel Sauce Maigre, or without Gravy[117]
The Lady’s Sauce for Fish[117]
Genevese Sauce, or Sauce Genevoise[117]
Sauce Robert[118]
Sauce Piquante[118]
Excellent Horseradish Sauce, to serve hot or cold with roast Beef[118]
Hot Horseradish Sauce[119]
Christopher North’s own Sauce for many Meats[119]
Gooseberry Sauce for Mackerel[120]
Common Sorrel Sauce[120]
Asparagus Sauce for Lamb Cutlets[120]
Caper Sauce[121]
Brown Caper Sauce[121]
Caper Sauce for Fish[121]
Common Cucumber Sauce[121]
Another common Sauce of Cucumbers[122]
White Cucumber Sauce[122]
White Mushroom Sauce[122]
Another Mushroom Sauce[123]
Brown Mushroom Sauce[123]
Common Tomata Sauce[123]
A finer Tomata Sauce[124]
Boiled Apple Sauce[124]
Baked Apple Sauce[124]
Brown Apple Sauce[125]
White Onion Sauce[125]
Brown Onion Sauce[125]
Another brown Onion Sauce[125]
Soubise[126]
Soubise (French receipt)[126]
Mild Ragout of Garlic, or l’Ail à la Bordelaise[126]
Mild Eschalot Sauce[127]
A fine Sauce, or Purée of Vegetable Marrow[127]
Excellent Turnip, or Artichoke Sauce, for boiled Meat[127]
Olive Sauce[128]
Celery Sauce[128]
White Chestnut Sauce[129]
Brown Chestnut Sauce[129]
Parsley-green, for colouring Sauces[129]
To crisp Parsley[130]
Fried Parsley[130]
Mild Mustard[130]
Mustard, the common way[130]
French Batter for frying vegetables, and for Apple, Peach, or Orange fritters[130]
To prepare Bread for frying Fish[131]
Browned Flour for thickening Soups and Gravies[131]
Fried Bread-Crumbs[131]
Fried Bread for Garnishing[131]
Sweet Pudding Sauces, Chapter [XXII.]

CHAPTER VI.

COLD SAUCES, SALADS, ETC.

Page
Superior Mint Sauce, to serve with Lamb[132]
Common Mint Sauce[132]
Strained Mint Sauce[132]
Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef[133]
Cold Maître d’Hôtel, or Steward’s Sauce[133]
Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt Fish, or hard Eggs[133]
English Sauce for Salad, cold Meat, or cold Fish[134]
The Poet’s receipt for Salad[135]
Sauce Mayonnaise, for Salads, cold Meat, Poultry, Fish, or Vegetables[135]
Red or green Mayonnaise Sauce[136]
Imperial Mayonnaise, an elegant Jellied Sauce or Salad dressing[136]
Remoulade[137]
Oxford Brawn Sauce[137]
Forced Eggs for garnishing Salads[137]
Anchovy Butter (excellent)[138]
Lobster Butter[138]
Truffled Butter, and Truffles potted in Butter for the Breakfast or Luncheon table[139]
English Salads[140]
French Salad[140]
French Salad—Dressing[140]
Des Cerneaux, or Walnut Salad[141]
Suffolk Salad[141]
Yorkshire Ploughman’s Salad[141]
An excellent Salad of young Vegetables[141]
Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb[142]
Lobster Salad[142]
An excellent Herring Salad (Swedish receipt)[143]
Tartar Sauce (Sauce à la Tartare)[143]
Shrimp Chatney (Mauritian receipt)[144]
Capsicum Chatney[144]