Blanch two heart sweetbreads, wash and trim off the pipe, then boil them in milk and water with a little salt for half an hour; drain them dry, and when they are to be served to table put over them some boiling benshamelle with a little parsley chopped very fine in it.
Broiled Sweetbreads.
Blanch the sweetbreads till half done, wash and trim off the pipe, then cut them into large slices, season with a small quantity of cayenne pepper and salt, broil them gently over a clear fire till of a nice brown colour, and serve them up very hot, with some cold fresh butter on a plate.
Conclusion, with Remarks.
All sweets, pastry, shellfish or savoury dishes, either plain or modelled, with fat or butter, or ornaments of any kind, that are served up in second courses or ball suppers, &c. should be very light, airy, and neat; the pastry, likewise, of the best puff paste, well-baked, and rather inclining to a pale colour, which has a very good effect.
Let it also be observed, that mention should have been made in the receipt for Mock Turtle, of an addition to the passing of flour and butter, to each gallon of liquor half a pint of madeira wine; and (if approved) the mock turtle may be made with pieces of cow-heel or pig's head instead of calf's scalp.
INDEX.
A.
A la reine soup, [5]
Almond cake, [215]
—— custards, [216]
—— nuts, [200]
—— paste, [198]
—— pudding, [219]
Almonds devilled, [312]
Anchovie essence for fish sauces, [234]
——— sauce, [265]
Apples, to stew, for tarts, [203]
Apple dumplings, [223]
—— fritters, [190]
—— pudding baked, [223]
————— boiled, [222]
—— sauce for pork, &c., [267]
Apricot jam, [211]
Apricots, preserved, for tarts or desserts, [ib.]
Artichoke bottoms fried, [171]
—————— stewed, [144]
——————, to dry, [243]
——————, to pickle, [248]
Ashée sauce, [45]
Asparagus peas, [155]
——— peas another way, [156]
——— tops for sauces, [157]
Aspect of fish, [181]
—— of meat or fowl, [182]
Atlets curried, [168]
B.
Bacquillio with herbs, [27]
Bagnets a l'eau, [189]
Baked beef, [47]
—— pears, [273]
Barberries, to pickle, [251]
———— to preserve. 279
Bath cakes, [291]
Batter, to prepare, for frying, [170]
——— pudding, [221]
Beef collops, [42]
—— palates stewed, [43]
—— red, for slices, [179]
—— steaks broiled, [128]
—— steak pudding, [129]
—— stock, [1]
—— tails, [41]
Beet root, to pickle, [247]
Benshamelle, or white cullis, [4]
Black puddings, french, [257]
Blancmange, white, [185]
Boiled sweetbreads, [313]
Breadcrumbs to prepare for frying, [88]
Bread pudding, [220]
—— sauce for turkies, &c., [269]
Breast of lamb with benshamelle, [72]
————— en matelote, [ib.]
————— with peas, [73]
Breast of veal en gallentine, [61]
————— ragout, [ib.]
————— with oysters, [70]
Bride cakes, [289]
Brisket of beef with spanish onions, [45]
——————— ashée or haricot, [46]
Bristol cakes, [287]
Broiled mackarel, [25]
——— salmon, [24]
——— sweetbreads, [313]
Burnt cream, [197]
Butter clarified for potting, [235]
—— melted, [269]
Buns, [207]
C.
Cabbage, red, to pickle, [250]
——— to stew, [54]
Calf's feet jelly, [187]
—— head hashed, [60]
—— liver roasted, [233]
Callipash, [18]
Callipee, [19]
Canopies, [183]
Cardoons stewed, [145]
Carrot pudding, [227]
Cauliflower a la cream, [144]
———— sauce, [143]
———— with parmezan cheese, [ib.]
Celery fried, [170]
—— sauce (brown), [66]
—— sauce (white), [ib.]
—— soup, [8]
Champignons, &c. to dry, [238]
Chantilly basket, [296]
Cheese cakes, [199]
—— stewed, [169]
Cherries in brandy for desserts, [206]
Chicken puffs, [111]
——— tourte, [103]
——— with lemon sauce, [116]
——— or turkies with celery sauce, [118]
——— with oyster sauce, [ib.]
——— with peas, [119]
————— another way, [120]
Cinnamon cakes, [285]
Citron of melons, [270]
Clarified butter for potting, [235]
——— sugar, [273]
Cleared brown stock, [6]
Cloves, syrup of, [274]
Codlins, green, frosted with sugar, [297]
Coffee cream, [197]
Collared eels, [230]
——— pig, [178]
Collops, veal (brown), [67]
——— (white), [68]
Colouring for paste for garnishing, [286]
Compote of oranges, [195]
——— of pigeons, [57]
Consumé, [2]
Cracknels, [272]
Crayfish soup, [5]
Cream for fruit pies, [193]
Cressey soup, [8]
Crisp tart paste, [213]
Cucumbers forced, [154]
———, to keep for winter use, [304]
———, to pickle, [244]
———, large, to pickle, [249]
———, to preserve, [277]
Cullis, or thick gravy, [2]
Currant jelly, [212]
Currants, to pickle, [251]
———, to preserve, [278]
Currie or pepper water, [254]
—— of chickens, [81]
—— of lobsters, [83]
—— of mutton, [ib.]
—— of pig's head, [84]
—— of veal, [83]
Curried atlets, [168]
Cutlets, lamb, with cucumbers, [74]
————— with tendrons, [75]
————— another way, [77]
Cutlets, mutton, with haricot, [49]
—————, with potatoes, [51]
—————, a la Maintenon, [52]
—————, a la Irish stew, [53]
Cutlets, pork, with red or white cabbage, [ib.]
—————, with robert sauce, [54]
—————, another way, [55]
Cutlets, veal, larded, [63]
—————, natural, [67]
D.
Damson pudding, [224]
————— another way, [ib.]
Diet bread, [284]
Directions for meat and poultry plain boiled, [121]
———— for roasting, [84]
———— for vegetables, [157]
Dried cherries, [300]
Duck with benshamelle, [125]
—— with cucumbers, [124]
—— aux naves, [123]
Dutch beef, [306]
—— blancmange, [186]
—— sauce, [264]
E.
Eel pie, [109]
Egg paste for balls, soups, &c., [39]
Eggs and bacon, [213]
—— buttered, [163]
—— fried with ham, &c., [164]
—— poached with sorrel, &c., [163]
—— a la tripe, [165]
Endive stewed, [153]
English bread, [301]
Entrée of eels, [28]
—— of mackarel, [31]
—— of salmon, [29]
—— of smelts, [30]
—— of soles, [28]
—— of whitings, [29]
Essence of ham for sauces, [310]
F.
Fennel sauce for mackarel, [268]
Fillet of beef larded, [42]
—— of mutton with cucumbers, [50]
—— of pork roasted, [56]
—— of veal prepared for roasting, [93]
Fish for frying, [22]
—— meagre pie, [101]
—— meagré soup, [14]
—— plain boiled, [21]
—— prepared for broiling, [23]
————— for frying, [ib.]
————— for stewing, [25]
Flat chicken pie, or tourte, [103]
Flowers in sugar, [276]
Forcemeat balls for soups and ragouts, [38]
Fowl a la Memorancy, [115]
——— St. Menehout, [114]
Fowl, &c. with oyster sauce, [118]
French beans creamed, [145]
—— black puddings, [257]
—— bread, [302]
—— salad, [185]
Fricando veal glaized, [69]
Fricassee of chicken or rabbits (white or brown), [117]
——— of tripe, [167]
Fried parsley, [111]
—— puffs with sweetmeats, [204]
Fruit pudding baked, [225]
G.
Giblet soup, [13]
Giblets stewed plain, [138]
—— stewed with peas, [139]
Gingerbread nuts, [288]
Glaize for hams, larding, &c., [20]
Golden pippins a la cream, [191]
————— another way, [192]
————— stewed, [193]
————— syrup of, [275]
Gooseberries, to bottle, [282]
————— another way, [283]
Gooseberry fool, [280]
Gravy for meats and poultry, [95]
Green codlins frosted, [297]
—— gage jam, [210]
—— geese for roasting, [91]
—— peas soup, [10]
—— sauce for poultry, [268]
—— truffles for a dish, [139]
Grills generally eaten after dinner, [255]
Grown geese and ducks prepared for roasting, [92]
Guinea fowls for roasting, [ib.]
H.
Haggess, to make, [256]
Ham braised and glaized, [140]
Hard eggs fried, [172]
Hare glaized, [123]
—— jugged, [122]
Hares to prepare for roasting, [89]
—— another way, [ib.]
Haricot mutton cutlets, [49]
——— sauce, [41]
Hashed beef, in N. B., [126]
—— calves head, [60]
—— fowl, [127]
—— hare, wild fowl, &c., [128]
—— mutton, [125]
—— venison, [126]
Haunch of venison, &c. to prepare for roasting, [86]
Herbs dried, [233]
Hodge podge, or an english olio, [36]
Hyde park corner cakes, [288]
I. J.
Ice cream, [228]
Iceing for cakes, [206]
India pickle, [241]
Jerusalem artichokes stewed, [141]
——————— another way, [142]
L.
Lamb, hind quarter of, marinated, [79]
—————— with spinach, [80]
——, leg of, with oysters, [ib.]
Lamb or pork chops plain broiled, [130]
Lamb's fry with parsley, [173]
———— another way, [ib.]
—— head minced, [71]
—— tails and ears, [167]
Larks, to prepare for roasting, [88]
Leason for fricassees and soups, [6]
Lemonade or orangeade, [261]
Lemon peel candied, [260]
—— puffs, [295]
—— sauce, to make, [116]
Light forcemeat for pies, &c., [38]
Liquid of colour for sauces, [3]
Lobsters buttered, [176]
Lobster sauce for fish, [262]
Loin of veal a la cream, [64]
M.
Macaroni stewed for a dish, [169]
Macaroons, [293]
Mackarel, broiled, common way, [25]
——— the german way, [31]
Marbree jelly, [188]
Marinate, to make, [49]
Marrow bones, [48]
—— pudding, [220]
Mashed potatoes, [142]
Mashed turnips, [148]
Matelote of rabbits, [137]
Meat cake, [177]
Melted butter, to prepare, [269]
Milk punch, [258]
Mince meat, [194]
Minced veal for a dish, [131]
———— another way, [132]
Mirangles, [294]
Mock turtle, [14]
Morells, &c. to dry, [238]
Muffin pudding with dried cherries, [226]
Mushroom ketchup, [306]
——— powder, [238]
Mushrooms broiled, [147]
———, to dry, [238]
———, to pickle, [246]
———, to preserve, for sauces, [305]
———, stewed (brown), [147]
——————,(white), [148]
Mutton broth, [15]
—— or lamb, &c. broiled, [130]
—— pie, [109]
—— rumps marinated, [48]
N.
Neck of lamb glaized, [75]
—— of veal en erison, [62]
———— larded, [63]
Nutmeg syrup, [308]
O.
Oatmeal pottage or gruel, [281]
Observations on fish and sauces, [265]
———— on meat and poultry, [94]
———— on stores, [228]
Old or split peas soup, [11]
— peas soup another way, [12]
Olios, or a spanish dish, [32]
—— how to make, [34]
Omlets of eggs for garnishing, [39]
————— several ways, [165]
Onion sauce, [75]
—— soup, [10]
Onions fried with parmezan cheese, [152]
——, to pickle, [246]
Orangeade, [261]
Orange or lemon peel candied, [260]
—— marmalade, [208]
—— pudding, [217]
Orgeat, [207]
Ox cheek stewed, [40]
— heart to prepare for roasting, [310]
Oyster atlets, [159]
—— loaves, [161]
—— sauce for beef steaks, [130]
———— for fish, [263]
———— (white), [118]
Oysters prepared for frying, [121]
——— scolloped, [160]
P.
Pancakes, [291]
Parsley, to fry, [111]
Partridge soup, [229]
Partridges or pheasants au choux, [132]
———————— for roasting, [91]
———————— with truffles, [133]
Passing of flour and butter, [4]
Paste for stringing tartlets, &c., [202]
Pastry cream, [198]
Patties of lobster or oysters, [99]
——— with forcemeat, [ib.]
Peas pudding to be eaten with pork, [253]
—— stewed for a dish, [154]
——, to stew, for sauce, [73]
Peloe of rice, [95]
——, another way, [96]
Pepper or currie water, [254]
Peths fried, [171]
Petit patties of chicken and ham, [98]
Pickled oysters, [158]
——— tongues, [240]
Pickle tongue forced, [153]
Pickling, rules to be observed in, [245]
Pig, to prepare for roasting, [92]
Pigs feet and ears, [56]
——————, to prepare, [57]
Pigeon pie, [104]
Pigeons a la craupidine, [58]
——— glaized, [59]
——— with sorrel, [ib.]
——— to prepare for roasting, [90]
Pike or sturgeon baked or roasted, [26]
Pippins with rice, [301]
Plovers eggs different ways, [176]
Plum pottage, [259]
—— pudding, very rich, [221]
Poivrade sauce for game, [261]
Pork pie, [108]
Portugal or heart cakes, [293]
Potatoe pudding, [227]
Potatoes creamed, [149]
——— fried, [151]
Potted beef, [239]
—— cheese, [236]
—— larks, &c., [237]
—— lobster, [234]
—— veal, [236]
Poultry, directions for plain boiling, [121]
Pound cake, [297]
Prepared batter for several articles, [170]
Preserved barberries, [279]
——— cucumbers, [277]
——— currants, [278]
Puff paste, [214]
Puffs with forcemeat of vegetables, [173]
Pulled chicken or turkey, [114]
Pullet a la Memorancy, [115]
—— roasted with batter, [305]
—— with celery sauce, [118]
—— with oyster sauce (white), [ib.]
Pulpton of apples, [303]
——— of rabbits, &c., [100]
Pyramid of paste, [204]
Q.
Quails, or ruffs and rees, to prepare for roasting, [90]
Quarter of lamb marinated, [79]
——— — —— with spinach, [80]
Quince jam, [210]
R.
Rabbits en gallentine, [140]
——— with onions, [136]
——— to roast, [89]
Ragout sweetbreads (brown), [161]
—— ————— (white), [162]
Raised beef steak pie, [106]
Raised chicken pie, [103]
—— ham pie with directions to make a raised crust, [102]
Raised pie with macaroni, [106]
—— turkey pie with a tongue, [105]
Rammequins, [174]
Raspberry jam, [209]
Ratafias, [295]
Real turtle, [16]
Red beef for slicing, [179]
— cabbage, to pickle, [250]
Remarks in conclusion, [314]
Rhubarb tart, [216]
Riband blancmange, [187]
Ribs of beef to prepare for roasting, [93]
Rice cakes, [290]
—— pudding, [218]
—— soup, [7]
——, plain, to be eaten with currie, [82]
Rich plum cake, [299]
Rissoles, [110]
Roasting, directions for, [84]
Robert sauce, to make, [55]
Rump of beef a-la mode, [46]
———— daubed or plain, [43]
Rules to be observed in pickling, [245]
Rusks, or tops and bottoms, [271]
S.
Sago, [281]
Salad of asparagus, [155]
—— of lobster, [184]
Salmagundy, [183]
Salmé of woodcocks, [256]
Salmon broiled, [24]
Santé soup, or with bouillie, [9]
Savory jelly, [180]
Savoy cake, [308]
—— sauce, [44]
Sausage meat, [232]
Sea pie, [110]
Seed cakes common way, [285]
Shoulder of lamb en epigram, [78]
—————— glaized, [77]
—————— grilled, [78]
Shrewsbury cakes, [292]
Shrimp sauce, [264]
Slices of cod fried with oyster sauce, [311]
Small cakes, [283]
Small crusts to be eaten after dinner with cheese or wine, [311]
Sorrel sauce, [69]
Soup a la reine, [5]
—— for a family, [85]
Sour crout, [252]
Spanish onion sauce, [44]
Sponge biscuits, [284]
Stewed apples for tarts, [203]
—— cucumbers, [50]
—— peas for a dish, [154]
———— for sauces, [73]
Stock, cleared, (brown), [6]
Stores, observation on, [228]
Stuffing for veal, turkey, &c., [94]
Sturgeon roasted, [26]
Suet pudding, [307]
Sugar, to clarify, [273]
Sweetbreads boiled, [313]
———— broiled, [ib.]
———— en erison, [138]
———— fried, [171]
———— glaized, [137]
———— roasted, [93]
———— with veal and ham, [309]
Sweet omlet of eggs, [304]
Syllabub, [200]
Syrup of capillaire, [276]
—— of cloves, [274]
—— of golden pippins, [275]
—— of roses, [277]
T.
Tansey pudding, [219]
Tarragon vinegar, [239]
Tarts or tartlets, [202]
Tea cream, [196]
Tendrons of veal (brown or white), [65]
Timbol of rice, [97]
Tongues, &c. to pickle, [240]
Trifle, [201]
Tripe and onions boiled, [312]
—————— fried, [172]
Truffles, green, for a dish, [139]
Truffle sauce, [134]
Turkey with chesnuts, [135]
—— with celery or oyster sauce, [118]
—— with ragout, [136]
—— with truffles, [134]
Turkies, to prepare for roasting, [89]
Turnip sauce, [76]
—— soup, [8]
Twelfth cakes, [286]
V.
Veal cutlets common way, [131]
—— olives, &c., [70]
—— pie, [107]
—— stock for soups, [1]
Vegetable pie, [150]
Vegetables, a neat dish of, [ib.]
————, directions for, [157]
————— in moulds, [146]
Venison, haunch of, to prepare for roasting, [86]
Vermicelli soup (white), [6]
Virgin cream, [197]
W.
Wafers, [271]
Walnut ketchup for fish sauces, [240]
Watercresses stewed, [149]
Water souchée, [26]
White oyster sauce, [118]
White puddings, [231]
Wild boar, to dress, [175]
—— fowls to prepare for roasting, [91]
Wings and legs of fowls glaized, [113]
——————————— with colours, [112]
Woodcocks and snipes, to prepare for roasting, [87]
Y.
Yest cake, [298]