CONTENTS.

PAGE
Beef stock[1]
Veal stock, for soups[ib.]
Consumé, or the essence of meat[2]
Cullis, or a thick gravy[ib.]
Liquid of colour for sauces, &c.[3]
Benshamelle[4]
To make a passing of flour and butter for cullis or benshamelle[ib.]
Soup a la reine[5]
Crayfish soup[ib.]
Vermicelli soup (white)[6]
To make a leason[ib.]
Cleared brown stock for gravy soups[ib.]
Rice soup[7]
Celery soup[8]
Turnip soup[ib.]
Cressey soup[ib.]
Santé, or spring soup[9]
Onion soup[10]
Green peas soup[ib.]
Old peas soup[11]
Peas soup another way[12]
Giblet soup[13]
Fish Meagré soup[14]
Mock turtle of calf's head[ib.]
Mutton broth[15]
Real turtle[16]
Callipee[19]
Glaize for hams, larding, roasted poultry, &c.[20]
Fish plain boiled, how to be prepared[21]
Fish generally fried[22]
—— to prepare for frying, &c.[23]
Broiled fish, how prepared[ib.]
—— salmon ditto[24]
—— mackarel, common way[25]
To stew fish[ib.]
Water souchée of perch, flounders, soles, eels, &c.[26]
Roasted pike or sturgeon[ib.]
Bacquillio with herbs[27]
Entrée of eels[28]
—— of soles[ib.]
—— of whitings, &c.[29]
—— of salmon[ib.]
—— of smelts, &c.[30]
—— of mackarel[31]
Mackarel the german way[ib.]
Olios, or a spanish dish[32]
The olio, how to be made[34]
Hodge podge, or english olio[36]
Light forcemeat for pies or fowls, &c.[38]
Forcemeat balls for ragouts, &c.[ib.]
Egg for balls[39]
Omlets of eggs for garnishing or cutting in slips[ib.]
Ox cheek[40]
Beef tails[41]
Haricot sauce[41]
Beef collops[42]
Fillet of beef larded[ib.]
Beef palates[43]
Rump of beef a-la-daube, or braised[ib.]
To make Spanish onion sauce[44]
Savoy sauce[ib.]
Ashée sauce[45]
Brisket of beef with Spanish onions[ib.]
——— with ashée or haricot[46]
Rump of beef a-la mode[ib.]
Baked beef[47]
Marrow bones[48]
Mutton rumps marinated[ib.]
To make marinate[49]
Haricot mutton cutlets[ib.]
Fillet of mutton with cucumbers[50]
Stewed cucumbers[ib.]
Mutton cutlets with potatoes[51]
—— a la Maintenon[52]
Cutlets a la Irish stew[53]
Pork cutlets with red or white cabbage[ib.]
To stew cabbage[54]
Pork cutlets with robert sauce[ib.]
To make robert sauce[55]
Pork cutlets another way[ib.]
Fillet of pork roasted[56]
Pigs feet and ears[ib.]
To prepare pigs feet and ears[57]
Compotte of pigeons[ib.]
Pigeons a la craupidine[58]
Pigeons glaized[59]
Pigeons a la sousell[ib.]
Hashed calf's head[60]
Breast of veal en gallentine[61]
Breast of veal ragout[ib.]
Neck of veal en erison[62]
Neck of veal larded[63]
Veal cutlets larded[ib.]
Loin of veal a la cream[64]
Veal tendrons (brown or white)[65]
Celery sauce, (white), for veal, chickens, turkies,&c.[66]
Celery sauce, (brown), for pullets, &c.[ib.]
Veal cutlets au natural[67]
Veal collops (brown)[ib.]
———— (white)[68]
Fricando veal[69]
Sorrel sauce[ib.]
Veal olives[70]
Breast of veal with oysters[ib.]
Lamb's head minced[71]
Breast of lamb with benshamelle[72]
Breast or tendrons of lamb en matelote[ib.]
—— of lamb with peas[73]
To stew peas for sauce, for lamb, veal, chickens, &c.[ib.]
Lamb cutlets with cucumbers[74]
Neck of lamb glaized[75]
Onion sauce[ib.]
Lamb cutlets with tendrons[ib.]
Turnip sauce[76]
Lamb cutlets with tendrons another way[77]
Shoulder of lamb glaized[77]
—————— en epigram[78]
—————— grilled[ib.]
Hind quarter of lamb marinated[79]
——————— with spinach[80]
Leg of lamb with oysters[ib.]
Currie[81]
Plain rice to be eaten with currie[82]
Currie of lobster[83]
—— of veal[ib.]
—— of mutton[ib.]
Pig's head currie[84]
Directions for roasting[ib.]
Soup for a family[85]
To prepare a haunch of venison, or mutton, for roasting[86]
To roast woodcocks or snipes[87]
——— larks[88]
To fry breadcrumbs[ib.]
To roast turkies[89]
——— rabbits[ib.]
——— hares[ib.]
——— hares another way[ib.]
——— pigeons[90]
——— quails, or ruffs and rees[ib.]
——— guinea fowls, pea fowls, pullets, chickens, and turkey poults[91]
——— wild fowl[ib.]
——— partridges and pheasants[ib.]
——— green geese and ducklings[ib.]
——— other geese and tame ducks[92]
——— a pig[92]
——— sweetbreads[93]
——— ribs of beef[ib.]
——— fillet of veal[ib.]
Observations on meat and poultry[94]
Stuffing for turkies, hares, veal, &c.[ib.]
Gravy for roast meat, steaks, and poultry[95]
Peloe of rice[ib.]
————— another way[96]
Timbol of rice[97]
Petit patties of chicken and ham[98]
Patties of lobsters or oysters[99]
Forcemeat patties[ib.]
Pulpton of chicken, rabbits, &c.[100]
Fishmeagre pie[101]
Raised ham pie, with directions for making a raised crust[102]
Raised chicken pie[103]
Flat chicken pie (or tourte)[ib.]
Pigeon pie[104]
Raised turkey pie with a tongue[105]
—— macaroni pie[106]
—— beef steak pie[ib.]
Veal pie[107]
Pork pie[108]
Eel pie[109]
Mutton pie[ib.]
Sea pie[110]
Rissoles[ib.]
To fry parsley[111]
Puffs with chicken, &c.[ib.]
Wings and legs of fowls with colours[112]
—— larded and glaized[113]
Fowl a la Menehout[114]
Pulled chicken (or turkey)[ib.]
Another way[115]
Pullet a la Memorancy[ib.]
Chickens with lemon sauce[116]
To make lemon sauce[ib.]
Fricassee of chickens or rabbits (white)[117]
Chickens or turkies with celery[118]
Turkies, pullets, or chickens, with oyster sauce[ib.]
To make white oyster sauce[ib.]
Chickens with peas[119], [120]
Fricassee of chickens or rabbits (brown)[ib.]
To fry oysters for a dish[121]
Directions for poultry, &c. plain boiled[ib.]
Jugged hare[122]
Glaized hare[123]
Duck aux naves[ib.]
A duck with cucumbers[124]
—— a la benshamelle[125]
Hashed mutton[ib.]
—— venison[126]
—— fowls[127]
—— hare, wild fowl, pheasants, or partridges[128]
Broiled beef steaks[ib.]
Beef steak pudding[129]
Oyster sauce for beef steaks[130]
To dress mutton, lamb, or pork chops in a plain manner[ib.]
To dress veal cutlets[131]
Minced veal for a dish[ib.]
———— another way[132]
Partridges or pheasants au choux[ib.]
———————— with truffles[133]
Turkey with truffles[134]
Truffle sauce for turkies, &c.[ib.]
Turkey with chesnuts[135]
—— with ragout[136]
Rabbits with onions[ib.]
Glaized sweetbreads[137]
Matelote of rabbits[ib.]
Sweetbreads en erison[138]
Stewed giblets plain[ib.]
—— with peas[139]
Green truffles for a dish[ib.]
Rabbits en gallentine for a dish[140]
Ham braised[ib.]
Jerusalem artichokes stewed[141]
——————— another way[142]
Mashed potatoes[ib.]
Cauliflower with parmezan cheese[143]
———— a la sauce[ib.]
———— a la cream[144]
Stewed artichoke bottoms[ib.]
French beans a la cream for a dish[145]
Stewed cardoons[ib.]
Vegetables in a mould[146]
Broiled mushrooms[147]
Stewed mushrooms (brown) and (white)[147], [148]
Mashed turnips[ib.]
Potatoes creamed[149]
Stewed watercresses[ib.]
A neat dish of vegetables[150]
Vegetable pie[ib.]
Fried potatoes[151]
Fried onions with parmezan cheese[152]
Pickle tongue forced[153]
Stewed endive[ib.]
Forced cucumbers[154]
To stew peas for a dish[ib.]
Salad of asparagus[155]
Asparagus peas[ib.]
——— another way[156]
Stewed asparagus for sauce[157]
Directions for vegetables[ib.]
Pickled oysters[158]
Oyster atlets[159]
Scollop oysters[160]
Oyster loaves[161]
Ragout of sweetbreads (brown)[ib.]
——————— (white)[162]
Poached eggs with forrel or endive[163]
Buttered eggs[ib.]
Fried eggs, &c.[164]
Eggs a la trip[165]
Omlet of eggs[ib.]
Fricassee of tripe[167]
Lambs tails and ears[ib.]
Curried atlets[168]
To stew maccaroni[169]
Stewed cheese[ib.]
To prepare a batter for frying different articles, being a sufficient quantity for one dish[170]
Fried celery[ib.]
—— peths[171]
—— sweetbreads[ib.]
—— artichoke bottoms[ib.]
—— tripe and onions[172]
Hard eggs fried[ib.]
To dress a lamb's fry[173]
——————— another way[ib.]
Puffs with forcemeat of vegetables[ib.]
Rammequins[174]
To dress part of a wild boar[175]
Plovers eggs, to be served up different ways[176]
Buttered lobsters[ib.]
Meat cake[177]
Collared pig[178]
Red beef for slices[179]
Savory jelly[180]
Aspect of fish[181]
—— of meat or fowl[182]
Canopies[183]
Salmagundy[ib.]
Salad of lobster[184]
French salad[185]
Blancmange[ib.]
Dutch blancmange[186]
Riband blancmange[187]
Cleared calves feet jelly[ib.]
Marbrée jelly[188]
Bagnets a l'eau[189]
Apple fritters for a dish[190]
Golden pippins a la cream[191]
————— another way[192]
Stewed pippins another way[193]
Cream for pies[193]
Mince meat[194]
Compote of oranges[195]
Tea cream[196]
Virgin cream[197]
Coffee cream[ib.]
Burnt cream[ib.]
Pastry cream[198]
Almond paste[ib.]
Cheese cakes[199]
Almond nuts[200]
To make syllabub[ib.]
Trifle[201]
Tarts or tartlets[202]
Paste for stringing tartlets[ib.]
To stew apples for tarts[203]
Fried puffs with sweetmeats[204]
Pyramid paste[ib.]
Icing for a cake[206]
Cherries in brandy for desserts[ib.]
To make buns[207]
Orgeat[ib.]
Orange marmalade[208]
Raspberry jam[209]
Quince jam[210]
Green gage jam[ib.]
Apricot jam[211]
Preserved apricots for tarts or desserts[ib.]
Currant jelly[212]
Crisp tart paste[213]
Eggs and bacon another way[ib.]
To make puff paste[214]
——— an almond cake[215]
Almond custards[216]
Rhubarb tart[ib.]
Orange pudding[217]
Rice pudding[218]
Tansey pudding[219]
Almond pudding[ib.]
Marrow pudding[220]
Bread pudding[ib.]
A rich plum pudding[221]
Batter pudding[ib.]
Boiled apple pudding[222]
Apple dumplings[223]
Baked apple pudding[ib.]
Damson pudding[224]
————— another way[ib.]
Baked fruit pudding another way[225]
Muffin pudding with dried cherries[226]
Potatoe pudding[227]
Carrot pudding[ib.]
Ice cream[228]
Observation on stores[ib.]
Partridge soup[229]
Collared eels[230]
White puddings[231]
Sausage meat[232]
Calf's liver roasted[233]
To dry herbs[ib.]
To make anchovie liquor to be used in fish sauces[234]
Potted lobster[ib.]
To clarify butter for potting[235]
Potted cheese[236]
—— veal[236]
—— larks or small birds[237]
To dry morells, mushrooms, and champignons[238]
Mushroom powder[ib.]
Potted beef[239]
Tarragon vinegar[ib.]
Walnut ketchup for fish sauces[240]
To pickle tongues, &c.[ib.]
India pickle[241]
To dry artichoke bottoms[243]
To pickle cucumbers, &c.[244]
Rules to be observed in pickling[245]
To pickle onions[246]
——— mushrooms[ib.]
——— beet roots[247]
——— artichoke bottoms[248]
——— large cucumbers[249]
——— red cabbage[250]
——— currants[251]
——— barberries[ib.]
Sour crout[252]
Peas pudding, to be eaten with boiled pork[253]
Currie, or pepper water[254]
Grills and sauce, which are generally eaten after dinner[255]
Salmé of woodcocks[256]
To make a haggess[ib.]
French black puddings[257]
Milk punch[258]
Plum pottage[259]
Candied orange or lemon peels[260]
Lemonade or orangeade[261]
Poivrade sauce for game, Maintenon cutlets, &c.[261]
Lobster sauce for fish[262]
Oyster sauce for fish[263]
Shrimp sauce for fish[264]
Dutch sauce for fish[ib.]
Anchovie sauce for fish[265]
Observations in respect of fish sauces, &c.[ib.]
Apple sauce, for pork, geese, &c.[267]
Green sauce for ducklings or green geese[268]
Fennel sauce for mackarel[ib.]
Bread sauce, for turkies, game, &c.[269]
Melted butter[ib.]
To make melon citron[270]
Rusks, or tops and bottoms[271]
Wafers[ib.]
Cracknels[272]
To bake pears[273]
To clarify sugar[ib.]
Syrup of cloves, &c.[274]
—— golden pippins[275]
—— capillaire[276]
Flowers in sugar[ib.]
Syrup of roses[277]
To preserve cucumbers[ib.]
———— currants[278]
———— barberries[279]
Gooseberry fool[280]
Sago[281]
Oatmeal pottage, or gruel[ib.]
To bottle gooseberries, &c. for tarts[282]
———————— another way[283]
Small cakes[ib.]
Diet bread cake[284]
Sponge biscuits[ib.]
Common seed cake[285]
Cinnamon cakes[ib.]
To make red colouring for pippin paste, &c. for garnishing twelfth cakes[286]
Twelfth cakes[ib.]
Bristol cakes[287]
Hyde park corner cakes[288]
Good gingerbread nuts[ib.]
Bride cake[289]
Rice cakes[290]
Bath cakes[291]
Pancakes[ib.]
Shrewsbury cakes[292]
Portugal cakes, or heart cakes[293]
Macaroons[ib.]
Mirangles[294]
Ratafias[295]
Lemon puffs[ib.]
Chantilly basket[296]
Green codlins, frosted with sugar[297]
Pound cake[ib.]
Yest cake[298]
Rich plum cake[299]
Dried cherries[300]
Pippins with rice[301]
To make English bread[ib.]
French bread[302]
Pulpton of apples[303]
A sweet omlet of eggs[304]
To keep cucumbers for winter use for sauces[ib.]
To preserve mushrooms for sauces[305]
Pullet roasted with batter[ib.]
Dutch beef[306]
Mushroom ketchup[ib.]
Suet pudding[307]
Savoy cake[308]
Nutmeg syrup[ib.]
Sweetbreads with veal and ham[309]
Essence of ham for sauces[310]
Ox heart roasted[ib.]
Slices of cod fried with oysters[311]
Small crusts to be eaten with cheese or wine after dinner[ib.]
Devilled almonds[312]
Boiled tripe and onions[ib.]
—— sweetbreads[313]
Broiled sweetbreads[ib.]
Conclusion, with remarks[314]

ERRATA.

Page [43], line [1] and [2], for beef pallets read beef palates.
——[61], ——[19],—— half read halves.
——[77], ——[17],—— tarragon of vinegar read tarragon vinegar.
—— [177], —— [18], —— pickled read picked.
—— [183], —— [19], —— solomongundy read salmagundy.

For
January.
1st. Course
Small HamSoup
Santé
Slises
Crimp'd Cod		Tendlons Veal
white
Md. & whole
Potatoes		Rump Beef glaizd
wth. Harricott		Brocoli
Pullet wth.
Oyster Sauce		Whitings
Broil'd
Mock'd Turtle		Raiz'd Lamb Pies
2d. Course
Scollop
Shells		Wood Cocks
Roast.
Apple Fritters		Stew'd
Mushrooms
TriffleShellfish
in an
Ornamented
Bas.		Jelly
Stew'd
Cardoons		Fry'd Puffs
wth.
Sweetmeats
Partridges
Roast.		Omlett
wth.
Cullis