CONTENTS.
| PAGE | |
| General Directions | [3] |
| Catalogue of Things in Season—Fish—Game and Poultry—Fruit—Roots and Vegetables | [5] |
| General Rules for a Good Dinner | [13] |
| Dinner for Fourteen or Sixteen | [14] |
| —— —— Twelve or Fourteen | [19] |
| —— —— Ten or Twelve | [23] |
| —— —— Eight | [26] |
| —— —— Six | [29] |
| —— —— Four | [32] |
| [SOUPS.] | |
| Almond | [33] |
| Asparagus | [ib.] |
| Calf’s-head | [34] |
| Carrot | [ib.] |
| Clear | [ib.] |
| —— herb | [35] |
| Cod’s-head | [ib.] |
| Crawfish | [ib.] |
| ——, or lobster | [ib.] |
| Curry, or Mulligatawny | [36] |
| Eel | [ib.] |
| Fish | [ib.] |
| French | [ib.] |
| Friar’s chicken | [37] |
| Giblet | [ib.] |
| Gravy | [38] |
| Hare | [ib.] |
| Hessian | [39] |
| Mock-turtle | [ib.] |
| Mulligatawny | [41] |
| Onion | [42] |
| Ox-head | [43] |
| Green pea | [ib.] |
| Winter pea | [44] |
| Pea | [45] |
| Portable | [46] |
| Potato | [ib.] |
| Rabbit | [ib.] |
| Root | [ib.] |
| Scotch leek | [47] |
| Soup, to brown or colour | [ib.] |
| Soups and brown sauces, seasoning for | [ib.] |
| Soups | [ib.] |
| —— without meat | [48] |
| —— for the poor | [49] |
| —— and bouilli | [ib.] |
| Soupe à-la-reine | [ib.] |
| —— maigre | [50] |
| —— Santé | [51] |
| Spanish | [ib.] |
| Turnip | [52] |
| Veal | [ib.] |
| Vegetable | [ib.] |
| Vermicelli | [53] |
| West India, or pepper-pot | [ib.] |
| White | [54] |
| [BROTHS.] | |
| Broth for the poor | [57] |
| —— —— —— sick | [ib.] |
| Barley | [58] |
| Chervil | [ib.] |
| Hodge-podge | [ib.] |
| Leek porridge | [ib.] |
| Madame de Maillet’s | [ib.] |
| Mutton | [59] |
| Pork | [ib.] |
| Pottage | [ib.] |
| Scotch pottage | [ib.] |
| Scotch | [60] |
| Turnip | [ib.] |
| Veal | [ib.] |
| [FISH.] | |
| Carp and tench | [63] |
| ——, to stew | [ib.] |
| Cod, to stew | [64] |
| ——, ragout of | [ib.] |
| ——, head, to boil | [ib.] |
| Crab, to dress | [64] |
| —— or lobster, to butter | [ib.] |
| —— —— ——, to stew | [65] |
| Crawfish, to make red | [ib.] |
| Eels, to broil whole | [ib.] |
| ——, to collar | [65] |
| ——, to fry | [66] |
| ——, to pot | [ib.] |
| ——, to pickle | [ib.] |
| ——, to roast | [ib.] |
| ——, to spitchcock | [ib.] |
| ——, to stew | [67] |
| Fish, to recover when tainted | [ib.] |
| ——, in general, to dress | [68] |
| ——, to dress in sauce | [ib.] |
| ——, hashed in paste | [ib.] |
| ——, to cavietch | [ib.] |
| Gudgeon | [ib.] |
| Haddock, to bake | [ib.] |
| —— pudding | [69] |
| Herring | [ib.] |
| Lampreys to pot | [ib.] |
| Lobsters, to butter | [70] |
| ——, to fricassee | [ib.] |
| ——, to hash | [ib.] |
| ——, to pot | [71] |
| ——, to stew | [ib.] |
| —— curry powder | [ib.] |
| —— patés | [ib.] |
| —— salad | [72] |
| Mackarel à la maitre d’hotel | [ib.] |
| ——, to boil | [ib.] |
| ——, to broil | [ib.] |
| ——, to collar | [ib.] |
| ——, to fry | [ib.] |
| ——, to pickle | [ib.] |
| ——, to pot | [ib.] |
| ——, to souse | [73] |
| —— pie | [ib.] |
| Mullet, to boil | [ib.] |
| ——, to broil | [ib.] |
| ——, to fry | [ib.] |
| Oysters, to stew | [ib.] |
| ——, ragout | [74] |
| ——, to pickle | [ib.] |
| —— patés | [ib.] |
| Oyster loaves | [75] |
| —— pie | [ib.] |
| Perch, to fricassee | [76] |
| Pike, to dress | [ib.] |
| ——, stuffed, to boil | [ib.] |
| ——, to boil à-la-Française | [ib.] |
| ——, to broil | [ib.] |
| ——, in Court Bouillon | [77] |
| ——, fricandeau | [ib.] |
| ——, German way of dressing | [ib.] |
| ——, to pot | [ib.] |
| ——, to roast | [78] |
| ——, au souvenir | [ib.] |
| ——, à la Tatare | [ib.] |
| Salmon, to dress | [ib.] |
| ——, en caisses | [ib.] |
| ——, à la poële | [79] |
| Scallops | [ib.] |
| Shrimps, to pot | [ib.] |
| Smelts, to fry | [ib.] |
| ——, to pickle | [ib.] |
| ——, to pot | [80] |
| Soles, to boil | [ib.] |
| ——, to boil à-la-Française | [ib.] |
| ——, to stew | [ib.] |
| Water Souchi | [ib.] |
| Sprats, to bake | [81] |
| Sturgeon, to roast | [ib.] |
| Turbot, to dress | [ib.] |
| ——, plain boiled | [82] |
| ——, to boil | [ib.] |
| ——, to boil in gravy | [ib.] |
| ——, to boil in Court Bouillon with capers | [ib.] |
| ——, to fry | [83] |
| —— or barbel, glazed | [ib.] |
| ——, en gras | [ib.] |
| ——, or barbel, en maigre | [ib.] |
| Turtle, to dress | [84] |
| Whiting, to dry | [ib.] |
| [MADE DISHES.] | |
| Asparagus forced in French rolls | [85] |
| Eggs, to dress | [ib.] |
| ——, buttered | [ib.] |
| ——, Scotch | [86] |
| ——, for second course | [ib.] |
| ——, to fry as round as balls | [ib.] |
| ——, fricassee of | [ib.] |
| ——, à la crême | [ib.] |
| Ham, essence of | [87] |
| Maccaroni in a mould of pie-crust | [ib.] |
| —— | [ib.] |
| Omelets | [89] |
| ——, asparagus | [90] |
| ——, French | [ib.] |
| Ragout for made dishes | [ib.] |
| Trouhindella | [ib.] |
| [MEATS AND VEGETABLES.] | |
| Artichokes, to fricassee | [91] |
| Bacon, to cure | [ib.] |
| Barbicue | [ib.] |
| Beef, alamode | [92] |
| —— —— in the French manner | [ib.] |
| ——, rump, with onions | [93] |
| ——, rump, to bake | [ib.] |
| ——, rump, cardinal fashion | [ib.] |
| ——, sausage fashion | [94] |
| ——, ribs and sirloin | [ib.] |
| ——, ribs, en papillotes | [ib.] |
| ——, brisket, stewed German fashion | [95] |
| ——, to bake | [ib.] |
| ——, bouilli | [ib.] |
| ——, relishing | [96] |
| ——, to stew | [ib.] |
| ——, cold, to dress | [97] |
| ——, cold boiled, to dress | [ib.] |
| ——, cold, to pot | [ib.] |
| —— steaks, to broil | [ib.] |
| —— —— and oysters | [98] |
| —— (rump steaks) broiled, with onion gravy | [ib.] |
| —— steaks, to stew | [98] |
| —— olives | [99] |
| ——, pickle for | [ib.] |
| ——, to salt | [ib.] |
| ——, to dry | [100] |
| ——, hung | [ib.] |
| ——, for scraping | [101] |
| ——, Italian | [ib.] |
| ——, red | [ib.] |
| ——, collar of | [102] |
| Bisquet, to make | [ib.] |
| Boar’s-head, to dress whole | [103] |
| Brawn, to keep | [ib.] |
| Hog’s-head, like brawn | [ib.] |
| Mock-brawn | [ib.] |
| Cabbage, farced | [104] |
| Calf’s-head | [ib.] |
| ——, like turtle | [ib.] |
| ——, to hash | [105] |
| ——, fricassee | [106] |
| ——, to pickle | [ib.] |
| —— liver | [107] |
| Cauliflowers with white sauce | [ib.] |
| Celery, to stew | [ib.] |
| —— à-la-crême | [ib.] |
| Collops, Scotch | [ib.] |
| ——, brown Scotch | [108] |
| ——, white | [ib.] |
| ——, to mince | [109] |
| —— of cold beef | [ib.] |
| Cucumbers, to stew | [ib.] |
| Curry-powder | [ib.] |
| ——, Indian | [110] |
| Farcie | [112] |
| Forcemeat | [ib.] |
| Fricandeau | [113] |
| Ham, to cure | [ib.] |
| ——, Westphalia, to cure | [117] |
| ——, English, to make like Westphalia | [119] |
| ——, green | [120] |
| ——, to prepare for dressing without soaking | [ib.] |
| ——, to dress | [ib.] |
| ——, to roast | [121] |
| ——, entrée of | [ib.] |
| ——, toasts | [ib.] |
| —— and chicken, to pot | [ib.] |
| Herb sandwiches | [122] |
| Hog’s puddings, black | [ib.] |
| —— ——, white | [ib.] |
| Kabob, an Indian ragout | [123] |
| Lamb, leg, to boil | [124] |
| —— ——, with forcemeat | [ib.] |
| ——, shoulder of, grilled | [ib.] |
| ——, to ragout | [ib.] |
| ——, to fricassee | [ib.] |
| Meat, miscellaneous directions respecting | [125] |
| ——, general rules for roasting and boiling | [ib.] |
| ——, half roasted or under done | [ib.] |
| Mustard to make | [126] |
| Mutton, chine, to roast | [ib.] |
| —— chops, to stew | [ib.] |
| —— cutlets | [ib.] |
| —— ——, with onion sauce | [ib.] |
| —— hams, to make | [127] |
| ——, haricot | [127] |
| ——, leg | [ib.] |
| ——, leg, in the French fashion | [ib.] |
| ——, or beef, leg, to hash | [128] |
| ——, loin, to stew | [ib.] |
| ——, neck, to roast | [ib.] |
| ——, neck, to boil | [ib.] |
| ——, neck, to fry | [129] |
| ——, saddle, and kidneys | [ib.] |
| ——, shoulder, to roast in blood | [ib.] |
| ——, shoulder or leg, with oysters | [ib.] |
| ——, roasted, with stewed cucumbers | [ib.] |
| ——, to eat like venison | [130] |
| ——, in epigram | [ib.] |
| Mushrooms to stew brown | [ib.] |
| Newmarket John | [ib.] |
| Ox-cheek to stew | [ib.] |
| Ox-tail ragout | [131] |
| Peas to stew | [ib.] |
| ——, green, to keep till Christmas | [132] |
| Pickle, red, for any meat | [ib.] |
| Pie, beef-steak | [ib.] |
| ——, calf’s-head | [ib.] |
| ——, mutton or grass-lamb | [ib.] |
| ——, veal | [133] |
| ——, veal and ham | [ib.] |
| ——, veal olive | [ib.] |
| ——, beef olive | [ib.] |
| Pig, to barbicue | [ib.] |
| ——, to collar | [ib.] |
| ——, to collar in colours | [134] |
| ——, to pickle or souse | [ib.] |
| ——, to roast | [ib.] |
| ——, to dress lamb-fashion | [ib.] |
| Pigs’-feet and ears, fricassee of | [135] |
| —— —— —— ——, ragout of | [ib.] |
| Pig’s-head, to roll | [ib.] |
| Pilaw, an Indian dish | [ib.] |
| Pork, to collar | [136] |
| ——, to pickle | [ib.] |
| ——, chine, to stuff or roast | [ib.] |
| —— cutlets | [137] |
| ——, gammon, to roast | [ib.] |
| ——, leg, to broil | [ib.] |
| ——, spring, to roast | [ib.] |
| Potatoes, to boil | [ib.] |
| ——, to bake | [138] |
| Potato balls | [ib.] |
| Potatoes, croquets of | [ib.] |
| ——, to fry | [ib.] |
| ——, to mash | [139] |
| ——, French way of cooking | [ib.] |
| ——, à-la-maitre d’hotel | [ib.] |
| Rice to boil | [ib.] |
| Rissoles | [ib.] |
| Rice | [140] |
| Robinson, to make a | [141] |
| Salad, to dress | [ib.] |
| Sausages, Bologna | [ib.] |
| ——, English | [ib.] |
| ——, Oxford | [142] |
| ——, for Scotch collops | [ib.] |
| ——, veal | [ib.] |
| ——, without skins | [143] |
| Spinach, the best mode of dressing | [ib.] |
| ——, to stew | [ib.] |
| Sweetbreads, ragout of | [144] |
| Savoury toasts, to relish wine | [144] |
| Tomato, to eat with roast meat | [145] |
| Tongues, to cure | [ib.] |
| ——, to smoke | [146] |
| ——, to bake | [ib.] |
| ——, to boil | [ib.] |
| ——, to pot | [ib.] |
| —— and udder to roast | [147] |
| ——, sheep’s, or any other, with oysters | [ib.] |
| Tripe, to dress | [ib.] |
| ——, to fricassee | [ib.] |
| Truffles and morels, to stew | [ib.] |
| Veal, to boil | [148] |
| ——, to collar | [ib.] |
| ——, to roast | [ib.] |
| ——, roasted, ragout of | [ib.] |
| ——, to stew | [149] |
| ——, with rice, to stew | [ib.] |
| ——, served in paper | [ib.] |
| ——, bombarded | [ib.] |
| —— balls | [150] |
| ——, breast | [ib.] |
| ——, breast, with cabbage and bacon | [ib.] |
| ——, breast, en fricandeau | [ib.] |
| ——, breast, glazed brown | [ib.] |
| ——, breast, stewed with peas | [151] |
| ——, breast, ragout | [ib.] |
| —— collops, with oysters | [151] |
| —— collops, with white sauce | [152] |
| —— cutlets, to dress | [ib.] |
| —— cutlets, larded | [ib.] |
| ——, fillet, to farce or roast | [ib.] |
| ——, fillet, to boil | [153] |
| ——, half a fillet, to stew | [ib.] |
| ——, knuckle, white | [ib.] |
| ——, knuckle, ragout | [ib.] |
| ——, leg, and bacon, to boil | [154] |
| ——, loin, to roast | [ib.] |
| ——, loin, to roast with herbs | [ib.] |
| ——, loin, fricassee of | [ib.] |
| ——, loin, bechamel | [155] |
| ——, neck, stewed with celery | [ib.] |
| —— olives | [ib.] |
| —— rumps | [156] |
| ——, shoulder, to stew | [ib.] |
| —— steaks | [ib.] |
| —— sweetbreads, to fry | [ib.] |
| —— sweetbreads, to roast | [157] |
| Vegetables, to stew | [ib.] |
| Venison, haunch, to roast | [ib.] |
| ——, to boil | [ib.] |
| ——, haunch, to broil | [158] |
| ——, to recover when tainted | [ib.] |
| ——, red deer, to pot | [ib.] |
| ——, excellent substitute for | [ib.] |
| Water-cresses, to stew | [159] |
| [POULTRY.] | |
| Chicken, to make white | [161] |
| ——, to fricassee | [ib.] |
| ——, white fricassee of | [162] |
| ——, or fowl, cream of | [163] |
| ——, to fry | [ib.] |
| ——, to heat | [ib.] |
| ——, dressed with peas | [ib.] |
| —— and ham, ragout of | [ib.] |
| ——, or ham and veal patés | [164] |
| Duck, to boil | [ib.] |
| ——, to boil à-la-Française | [ib.] |
| ——, à-la-braise | [ib.] |
| ——, to hash | [165] |
| ——, to stew with cucumbers | [ib.] |
| ——, to stew with peas | [ib.] |
| Fowls, to fatten in a fortnight | [ib.] |
| ——, to make tender | [ib.] |
| ——, to roast with anchovies | [ib.] |
| ——, with rice, called pilaw | [ib.] |
| ——, to hash | [166] |
| ——, to stew | [ib.] |
| Goose, to stuff | [ib.] |
| ——, liver of, to dress | [ib.] |
| Pigeons, to boil | [ib.] |
| ——, to broil | [167] |
| Pigeons, to jug | [167] |
| ——, to pot | [ib.] |
| ——, to stew | [ib.] |
| ——, biscuit of | [168] |
| ——, en compote | [ib.] |
| ——, à la crapaudine | [169] |
| ——, in disguise | [ib.] |
| ——, in fricandeau | [ib.] |
| ——, aux poires | [170] |
| ——, pompeton of | [ib.] |
| ——, au soleil | [ib.] |
| ——, à la Tatare, with cold sauce | [171] |
| ——, surtout of | [ib.] |
| Poultry, tainted, to preserve | [ib.] |
| Pullets, with oysters | [ib.] |
| ——, to bone and farce | [172] |
| Rabbits, to boil | [ib.] |
| ——, to boil with onions | [ib.] |
| ——, brown fricassee of | [ib.] |
| ——, white fricassee of | [ib.] |
| Turkey, to boil | [173] |
| —— with oysters | [ib.] |
| —— à la daube | [ib.] |
| ——, roasted, delicate gravy for | [174] |
| —— or veal stuffing | [ib.] |
| [GAME.] | |
| Hare, to dress | [175] |
| ——, to roast | [ib.] |
| ——, to hash | [176] |
| ——, to jug | [ib.] |
| ——, to mince | [177] |
| ——, to stew | [ib.] |
| —— stuffing | [ib.] |
| Partridge, to boil | [177] |
| ——, to roast | [ib.] |
| ——, à la paysanne | [ib.] |
| ——, à la Polonaise | [ib.] |
| ——, à la russe | [178] |
| ——, rolled | [ib.] |
| ——, stewed | [ib.] |
| ——, salme of | [ib.] |
| ——, to pot | [179] |
| —— pie | [ib.] |
| Pheasant, to boil | [ib.] |
| ——, with white sauce | [180] |
| ——, à la braise | [ib.] |
| ——, à l’Italienne | [ib.] |
| Pheasant, puré of | [181] |
| Widgeon, to dress | [ib.] |
| Wild-duck, to roast | [ib.] |
| Woodcocks and snipes, to roast | [ib.] |
| ——, à la Française | [ib.] |
| ——, to pot | [ib.] |
| [SAUCES.] | |
| Anchovy, essence of | [183] |
| —— pickle | [ib.] |
| —— sauce | [ib.] |
| ——, to recover | [ib.] |
| Bacchanalian sauce | [184] |
| Bechamel | [ib.] |
| Beef bouilli, sauce for | [ib.] |
| —— à la russe, sauce for | [185] |
| Bread sauce | [ib.] |
| —— —— for pig | [ib.] |
| Browning for made dishes | [ib.] |
| Butter, to burn | [186] |
| ——, to clarify | [ib.] |
| ——, plain melted | [ib.] |
| ——, to thicken for peas | [ib.] |
| Caper sauce | [187] |
| Carp sauce | [ib.] |
| ——, light brown sauce for | [ib.] |
| —— and tench, sauce for | [ib.] |
| ——, white sauce for | [ib.] |
| ——, or tench, Dutch sauce for | [188] |
| —— sauce for fish | [ib.] |
| Cavechi, an Indian pickle | [ib.] |
| Celery sauce, white | [189] |
| —— ——, brown | [ib.] |
| Chickens, boiled, sauce for | [ib.] |
| —— or game, sauce for | [ib.] |
| ——, white sauce for | [ib.] |
| Consommé | [ib.] |
| Cream sauce for white dishes | [190] |
| Cullis, to thicken sauces | [ib.] |
| ——, brown | [ib.] |
| ——, à la reine | [ib.] |
| ——, turkey | [191] |
| —— of veal, or other meat | [ib.] |
| Dandy sauce, for all sorts of poultry and game | [ib.] |
| Devonshire sauce | [192] |
| Ducks, sauce for | [ib.] |
| Dutch sauce | [ib.] |
| —— sauce for fish | [ib.] |
| —— sauce for meat or fish | [ib.] |
| —— sauce for trout | [193] |
| Egg sauce | [ib.] |
| Exquisite, the | [ib.] |
| Fish sauce | [ib.] |
| —— sauce, excellent white | [196] |
| ——, white sauce for, with capers and anchovies | [ib.] |
| ——, stock | [ib.] |
| Forcemeat balls for sauces | [ib.] |
| Fowls, white sauce for | [197] |
| —— of all kinds, or roasted mutton, sauce for | [ib.] |
| General sauce | [198] |
| Genoese sauce, for stewed fish | [ib.] |
| German sauce | [198] |
| Gravy, beef | [ib.] |
| —— beef, to keep | [199] |
| ——, brown | [ib.] |
| Green sauce, for green geese or ducklings | [ib.] |
| Ham sauce | [200] |
| Hare or venison sauce | [ib.] |
| Harvey’s sauce | [ib.] |
| Hashes or fish, sauce for | [ib.] |
| ——, white, or chickens, sauce for | [ib.] |
| Horseradish sauce | [ib.] |
| Italian sauce | [201] |
| Ketchup | [ib.] |
| Lemon sauce | [ib.] |
| Liver sauce for boiled fowls | [ib.] |
| Lobster sauce | [ib.] |
| Marchioness’s sauce | [202] |
| Meat jelly for sauces | [ib.] |
| Mixed sauce | [ib.] |
| Mushroom ketchup | [203] |
| —— sauce | [204] |
| Mutton, roasted, sauce for | [ib.] |
| Onion sauce | [ib.] |
| —— ——, brown | [ib.] |
| Oyster sauce | [ib.] |
| Pepper-pot | [ib.] |
| Pike sauce | [205] |
| Piquante, sauce | [ib.] |
| Poivrade sauce | [206] |
| Poor man’s sauce | [ib.] |
| Quin’s fish sauce | [ib.] |
| Ragout sauce | [ib.] |
| Ravigotte, sauce | [ib.] |
| —— ——, à la bourgeoise | [ib.] |
| Relishing sauce | [207] |
| Remoulade, sauce | [ib.] |
| Rice sauce | [208] |
| Richmond sauce | [ib.] |
| Roast meat, sauce for | [ib.] |
| Robert, sauce | [ib.] |
| Salad sauce | [ib.] |
| Shalot sauce | [209] |
| Spanish sauce | [ib.] |
| Steaks, sauce for | [ib.] |
| Sultana sauce | [ib.] |
| Tomato ketchup | [ib.] |
| —— sauce | [210] |
| Turkey, savoury jelly for | [ib.] |
| —— or chicken sauce | [211] |
| —— or fowl, boiled, sauce for | [ib.] |
| Venison sauce | [ib.] |
| —— ——, sweet | [ib.] |
| Walnut ketchup | [ib.] |
| White sauce | [213] |
| —— wine sweet sauce | [ib.] |
| [CONFECTIONARY.] | |
| Almacks | [215] |
| Almond butter | [ib.] |
| —— cheesecakes | [ib.] |
| —— cream | [216] |
| —— paste | [ib.] |
| —— puffs | [217] |
| Angelica, to candy | [ib.] |
| Apples, to do | [ib.] |
| ——, (pippins) to candy | [ib.] |
| ——, (pippins) to dry | [ib.] |
| ——, to preserve green | [218] |
| ——, (golden pippins) to preserve | [ib.] |
| ——, (crabs) to preserve | [ib.] |
| ——, (Siberian crabs) to preserve, transparent | [ib.] |
| ——, (golden pippins) to stew | [ib.] |
| ——, cheese | [219] |
| ——, conserve of | [ib.] |
| ——, demandon | [ib.] |
| ——, fraise | [ib.] |
| ——, fritters | [220] |
| ——, jelly | [ib.] |
| ——, (crab) jam or jelly | [221] |
| ——, (pippin or codling) jelly | [ib.] |
| —— and pears, to dry | [ib.] |
| Apricots in brandy | [222] |
| —— chips | [ib.] |
| —— burnt cream | [ib.] |
| ——, to dry | [ib.] |
| ——, jam | [223] |
| —— and plum jam | [ib.] |
| —— paste | [ib.] |
| ——, to preserve | [ib.] |
| ——, to preserve whole | [224] |
| ——, to preserve in jelly | [ib.] |
| Bances, French | [ib.] |
| Barberries, to preserve | [225] |
| Biscuits | [ib.] |
| ——, Dutch | [ib.] |
| ——, ginger | [226] |
| ——, lemon | [ib.] |
| ——, ratafia | [ib.] |
| ——, table | [ib.] |
| Blancmange | [ib.] |
| ——, Dutch | [227] |
| Bread | [ib.] |
| ——, diet | [ib.] |
| ——, potato | [228] |
| ——, rice | [ib.] |
| ——, rye | [ib.] |
| ——, Scotch, short | [ib.] |
| Loaves, buttered | [ib.] |
| Loaf, egg | [229] |
| Buns | [ib.] |
| ——, Bath | [230] |
| ——, plain | [ib.] |
| Butter, to make without churning | [ib.] |
| ——, black | [ib.] |
| ——, Spanish | [231] |
| Cake | [ib.] |
| ——, excellent | [ib.] |
| ——, great | [ib.] |
| ——, light | [ib.] |
| ——, nice | [ib.] |
| ——, plain | [232] |
| ——, very rich | [232] |
| ——, without butter | [ib.] |
| ——, almond | [ib.] |
| ——, almond, clear | [233] |
| ——, apple | [234] |
| ——, apricot clear | [ib.] |
| ——, biscuit | [ib.] |
| ——, bread | [ib.] |
| ——, breakfast | [235] |
| ——, breakfast, excellent | [ib.] |
| ——, breakfast, Bath | [ib.] |
| ——, butter | [ib.] |
| ——, caraway | [236] |
| ——, caraway, small | [237] |
| ——, cocoa-nut | [ib.] |
| ——, currant, clear | [ib.] |
| ——, egg | [ib.] |
| ——, enamelled | [ib.] |
| ——, Epsom | [ib.] |
| ——, ginger | [238] |
| ——, ginger, or hunting | [ib.] |
| ——, gooseberry, clear | [ib.] |
| ——, Jersey | [ib.] |
| ——, Jersey merveilles | [ib.] |
| ——, London wigs | [239] |
| ——, onion | [ib.] |
| ——, orange | [ib.] |
| ——, orange clove | [ib.] |
| ——, orange-flower | [240] |
| ——, plum | [ib.] |
| ——, plum, clear | [ib.] |
| ——, Portugal | [ib.] |
| ——, potato | [ib.] |
| ——, pound | [ib.] |
| ——, pound davy | [242] |
| ——, quince, clear | [ib.] |
| ——, ratafia | [ib.] |
| ——, rice | [ib.] |
| ——, rock | [243] |
| ——, royal | [ib.] |
| ——, Savoy or sponge | [ib.] |
| ——, seed | [ib.] |
| ——, Shrewsbury | [244] |
| ——, sponge | [245] |
| ——, sugar | [ib.] |
| ——, sugar, little | [ib.] |
| ——, sweet | [ib.] |
| ——, tea | [ib.] |
| ——, tea, dry | [246] |
| ——, thousand | [ib.] |
| ——, Tunbridge | [ib.] |
| ——, veal | [ib.] |
| ——, Yorkshire | [247] |
| Calves’-foot jelly | [ib.] |
| Cheese, to make | [ib.] |
| ——, the best in the world | [248] |
| ——, to stew | [249] |
| ——, cream | [ib.] |
| ——, cream, Princess Amelia’s | [ib.] |
| ——, cream, Irish | [ib.] |
| ——, rush | [250] |
| ——, winter cream | [ib.] |
| ——, cream, to make without cream | [ib.] |
| ——, damson | [ib.] |
| ——, French | [251] |
| ——, Italian | [ib.] |
| ——, lemon | [ib.] |
| Cheesecakes | [ib.] |
| ——, almond | [253] |
| ——, cocoa-nut | [ib.] |
| ——, cream | [ib.] |
| ——, curd | [254] |
| ——, lemon | [ib.] |
| ——, orange | [ib.] |
| ——, Scotch | [ib.] |
| Cherries, to preserve | [255] |
| ——, to preserve (Morella) | [ib.] |
| ——, brandy | [256] |
| ——, to dry | [ib.] |
| ——, dried, liquor for | [ib.] |
| Cherry jam | [257] |
| Cocoa jam | [ib.] |
| Cocoa-nut candy | [ib.] |
| Coffee, to roast | [ib.] |
| ——, to make the foreign way | [ib.] |
| Cream, to make rise in cold weather | [258] |
| ——, to fry | [ib.] |
| ——, and curd, artificial | [ib.] |
| ——, of rice | [259] |
| ——, almond | [ib.] |
| ——, barley | [ib.] |
| ——, French barley | [ib.] |
| ——, chocolate | [260] |
| ——, citron | [ib.] |
| ——, clotted | [ib.] |
| ——, coffee | [ib.] |
| ——, eringo | [ib.] |
| ——, fruit | [261] |
| ——, preserved fruit | [ib.] |
| ——, Italian | [ib.] |
| ——, lemon | [ib.] |
| ——, lemon, without cream | [262] |
| ——, lemon, frothed | [ib.] |
| ——, orange | [ib.] |
| ——, orange, frothed | [263] |
| ——, Imperial, orange | [ib.] |
| ——, pistachio | [ib.] |
| ——, raspberry | [ib.] |
| ——, ratafia | [ib.] |
| ——, rice | [ib.] |
| ——, runnet whey | [264] |
| ——, snow | [ib.] |
| ——, strawberry | [ib.] |
| ——, sweetmeat | [ib.] |
| ——, whipt | [ib.] |
| Cucumbers, to preserve green | [ib.] |
| Curd, cream | [265] |
| ——, lemon | [ib.] |
| ——, Paris | [ib.] |
| Currants, to bottle | [ib.] |
| ——, or barberries, to dry | [266] |
| ——, to ice | [ib.] |
| ——, white, to preserve | [ib.] |
| Currant jam | [267] |
| ——, jelly, black or red | [ib.] |
| ——, juice | [ib.] |
| ——, paste | [268] |
| Custard | [ib.] |
| ——, almond | [269] |
| Damsons, to bottle | [ib.] |
| ——, to dry | [ib.] |
| ——, to preserve without sugar | [269] |
| Dripping, to clarify for crust | [ib.] |
| Dumplings | [ib.] |
| ——, currant | [270] |
| ——, drop | [ib.] |
| ——, kitchen hard | [ib.] |
| ——, yest | [ib.] |
| Eggs | [271] |
| ——, whites of | [ib.] |
| Figs, to dry | [ib.] |
| Flowers, small, to candy | [ib.] |
| ——, in sprigs, to candy | [272] |
| Flummery, Dutch | [ib.] |
| ——, hartshorn | [ib.] |
| Fondues | [273] |
| Fritters, Yorkshire | [ib.] |
| Fruit, to preserve | [ib.] |
| ——, to preserve green | [ib.] |
| ——, of all sorts, to scald | [ib.] |
| Gingerbread | [274] |
| ——, thick | [275] |
| ——, cakes or nuts | [ib.] |
| Gooseberries, to bottle | [ib.] |
| ——, in jelly | [ib.] |
| ——, to preserve | [276] |
| ——, paste of | [277] |
| Grapes, to dry | [ib.] |
| ——, to preserve | [ib.] |
| Greengages, to preserve | [ib.] |
| Hartshorn jelly | [278] |
| Hedgehog | [ib.] |
| Ice and cream | [ib.] |
| ——, lemon | [279] |
| Iceing for cakes | [ib.] |
| Jaunemange | [ib.] |
| Jelly, coloured | [ib.] |
| ——, Gloucester | [280] |
| ——, lemon | [ib.] |
| ——, nourishing | [ib.] |
| ——, orange | [ib.] |
| ——, restorative | [281] |
| ——, strawberry | [ib.] |
| ——, wine | [ib.] |
| Lemons or Seville oranges, to preserve | [282] |
| Lemon caudle | [ib.] |
| —— or chocolate drops | [ib.] |
| —— puffs | [283] |
| —— tart | [ib.] |
| ——, solid | [ib.] |
| ——, syrup of | [ib.] |
| Macaroons | [ib.] |
| Marmalade, citron | [ib.] |
| ——, cherry | [284] |
| ——, orange | [ib.] |
| ——, Scotch, orange | [285] |
| ——, red quince | [ib.] |
| ——, white quince | [286] |
| Marchpane | [ib.] |
| Marrow pasties | [287] |
| Melons or cucumbers, to preserve | [ib.] |
| Melon compote | [ib.] |
| Mince-meat | [ib.] |
| —— without meat | [288] |
| ——, lemon | [289] |
| Mirangles | [ib.] |
| Moss | [ib.] |
| Muffins | [290] |
| Oranges, to preserve | [ib.] |
| ——, Seville, to preserve | [291] |
| Orange butter | [ib.] |
| ——, candied | [ib.] |
| —— cream | [ib.] |
| —— jelly | [292] |
| —— paste | [ib.] |
| —— puffs | [ib.] |
| —— sponge | [293] |
| —— and lemon syrup | [ib.] |
| Oranges for a tart | [ib.] |
| Orange tart | [ib.] |
| Panada | [294] |
| Pancakes | [ib.] |
| ——, French | [295] |
| ——, Grillon’s | [ib.] |
| ——, quire of paper | [ib.] |
| ——, rice | [ib.] |
| Paste | [ib.] |
| ——, for baking or frying | [ib.] |
| ——, for pies | [296] |
| ——, for raised pies | [ib.] |
| ——, for tarts | [ib.] |
| ——, for tarts in pans | [ib.] |
| ——, for small tartlets | [ib.] |
| ——, potato | [ib.] |
| ——, rice | [297] |
| ——, royal | [ib.] |
| ——, short or puff | [ib.] |
| ——, short | [ib.] |
| ——, short, with suet | [298] |
| ——, sugar | [ib.] |
| Peaches, to preserve in brandy | [ib.] |
| Pears, to pot | [299] |
| ——, to stew | [300] |
| Pie, chicken | [ib.] |
| ——, giblet | [ib.] |
| ——, common goose | [ib.] |
| ——, rich goose | [ib.] |
| ——, ham and chicken | [ib.] |
| ——, hare | [301] |
| ——, lumber | [ib.] |
| ——, olive | [ib.] |
| ——, partridge | [ib.] |
| ——, rich pigeon | [302] |
| ——, high veal | [ib.] |
| ——, vegetable | [ib.] |
| ——, Yorkshire Christmas | [ib.] |
| Pineapple, to preserve in slices | [ib.] |
| —— chips | [303] |
| Plums, to dry green | [ib.] |
| ——, green, jam of | [ib.] |
| ——, great white, to preserve | [304] |
| Posset | [ib.] |
| ——, sack | [ib.] |
| ——, sack, without milk | [ib.] |
| ——, sack, or jelly | [305] |
| Puffs | [ib.] |
| ——, cheese | [ib.] |
| ——, chocolate | [ib.] |
| ——, German | [ib.] |
| ——, Spanish | [306] |
| Pudding | [ib.] |
| ——, good | [ib.] |
| ——, very good | [ib.] |
| ——, excellent | [307] |
| ——, plain | [ib.] |
| ——, scalded | [307] |
| ——, sweet | [ib.] |
| ——, all three | [ib.] |
| ——, almond | [ib.] |
| ——, amber | [308] |
| ——, Princess Amelia’s | [ib.] |
| ——, apple-mignon | [ib.] |
| ——, apple | [ib.] |
| ——, arrow-root | [309] |
| ——, pearl barley | [ib.] |
| ——, batter | [ib.] |
| ——, plain batter | [ib.] |
| ——, Norfolk batter | [310] |
| ——, green bean | [ib.] |
| ——, beef-steak | [ib.] |
| ——, bread | [ib.] |
| ——, bread, rich | [311] |
| ——, bread and butter | [ib.] |
| ——, raisin-bread | [ib.] |
| ——, buttermilk | [ib.] |
| ——, carrot | [ib.] |
| ——, Charlotte | [312] |
| ——, cheese | [ib.] |
| ——, citron | [ib.] |
| ——, cocoa-nut | [ib.] |
| ——, college | [313] |
| ——, new college | [ib.] |
| ——, cottage | [314] |
| ——, currant | [ib.] |
| ——, custard | [ib.] |
| ——, fish | [315] |
| ——, French | [ib.] |
| ——, gooseberry | [ib.] |
| ——, hunters’ | [316] |
| ——, jug | [ib.] |
| ——, lemon | [ib.] |
| ——, small lemon | [ib.] |
| ——, maccaroni | [ib.] |
| ——, marrow | [ib.] |
| ——, Nottingham | [317] |
| ——, oatmeal | [ib.] |
| ——, orange | [ib.] |
| ——, paradise | [318] |
| ——, pith | [319] |
| ——, plum | [ib.] |
| ——, plum, rich | [320] |
| ——, potato | [ib.] |
| ——, Pottinger’s | [321] |
| ——, prune | [ib.] |
| ——, quaking | [ib.] |
| ——, ratafia | [322] |
| ——, rice | [ib.] |
| ——, plain rice | [ib.] |
| ——, ground rice | [323] |
| ——, rice, hunting | [ib.] |
| ——, kitchen rice | [ib.] |
| ——, rice plum | [ib.] |
| ——, small rice | [ib.] |
| ——, Swedish rice | [ib.] |
| ——, rice white pot | [324] |
| ——, sago | [ib.] |
| ——, spoonful | [ib.] |
| ——, plain suet | [ib.] |
| ——, tansy | [ib.] |
| ——, tapioca | [325] |
| ——, neat’s tongue | [ib.] |
| Quatre fruits | [ib.] |
| Quinces, to preserve | [ib.] |
| Ramaquins | [326] |
| Raspberries, to preserve | [327] |
| ——, to preserve in currant jelly | [ib.] |
| ——, jam | [328] |
| ——, paste | [ib.] |
| Rice crust, apple tart with | [329] |
| Rolls | [ib.] |
| ——, excellent | [ib.] |
| ——, little | [330] |
| ——, breakfast | [ib.] |
| ——, Brentford | [ib.] |
| ——, Dutch | [ib.] |
| ——, French | [331] |
| ——, Milton | [332] |
| Runnet | [ib.] |
| Rusks | [ib.] |
| ——, and tops and bottoms | [ib.] |
| Sally Lunn | [333] |
| Slipcote | [ib.] |
| Soufflé | [ib.] |
| —— of apples and rice | [ib.] |
| Strawberries, to preserve for eating with cream | [334] |
| Strawberries, to preserve in currant jelly | [334] |
| ——, to preserve in gooseberry jelly | [335] |
| ——, jam | [ib.] |
| Sugar, to clarify | [ib.] |
| Syllabub | [336] |
| ——, everlasting | [ib.] |
| ——, solid | [ib.] |
| ——, whipt | [ib.] |
| Taffy | [337] |
| Trifle | [ib.] |
| Trotter jelly | [ib.] |
| Veal and ham patés | [ib.] |
| Venison pasty | [338] |
| Vol-au-vent | [ib.] |
| Wafers | [ib.] |
| ——, sugar | [ib.] |
| Walnuts, to preserve | [ib.] |
| ——, white | [ib.] |
| Whey, mustard | [ib.] |
| Yest | [ib.] |
| ——, excellent | [340] |
| ——, potato | [ib.] |
| [PICKLES.] | |
| General Directions | [341] |
| Almonds, green | [ib.] |
| Artichokes | [ib.] |
| ——, to boil in winter | [ib.] |
| Asparagus | [342] |
| Barberries | i[b.] |
| Beet-root | [ib.] |
| —— and turnips | [343] |
| Cabbage | [ib.] |
| ——, red | [ib.] |
| Capers | [344] |
| Capsicum | [ib.] |
| Cauliflower | [ib.] |
| Clove gilliflower, or any other flower, for salads | [ib.] |
| Codlings | [ib.] |
| Cucumbers | [345] |
| ——, large, mango of | [346] |
| ——, sliced | [ib.] |
| ——, stuffed | [ib.] |
| ——, to preserve | [347] |
| French beans | [348] |
| Herrings, to marinate | [349] |
| ——, red, trout fashion | [ib.] |
| India pickle, called Picolili | [ib.] |
| Lemons | [350] |
| ——, or oranges | [352] |
| Mango cossundria | [353] |
| Melons | [ib.] |
| ——, to imitate mangoes | [ib.] |
| ——, or cucumbers, as mangoes | [ib.] |
| Mushrooms | [354] |
| ——, brown | [356] |
| ——, to dry | [ib.] |
| ——, liquor and powder | [ib.] |
| Mustard pickle | [ib.] |
| Nasturtiums | [357] |
| Onions | [ib.] |
| ——, Spanish, mango of | [358] |
| Orange and lemon-peel | [ib.] |
| Oysters | [ib.] |
| Peaches, mango of | [359] |
| Purslain, samphire, broom-buds, &c. | [360] |
| Quinces | [ib.] |
| Radish pods | [ib.] |
| Salmon | [361] |
| ——, to marinate | [362] |
| Samphire | [ib.] |
| Smelts | [ib.] |
| Suckers | [ib.] |
| Vinegar, for pickling | [ib.] |
| ——, camp | [363] |
| ——, Chili | [ib.] |
| ——, elder-flower | [ib.] |
| ——, garlic | [364] |
| ——, gooseberry | [ib.] |
| ——, plague or four thieves’ | [365] |
| ——, raisin | [ib.] |
| ——, raspberry | [ib.] |
| Walnuts, black | [366] |
| ——, green | [367] |
| ——, ketchup of | [ib.] |
| [WINES, CORDIALS, LIQUEURS, &c.] | |
| Ale, to drink in a week | [369] |
| ——, very rare | [ib.] |
| ——, orange | [ib.] |
| Aqua mirabilis | [370] |
| Bitters | [ib.] |
| Cherry brandy | [ib.] |
| Cherry water, cordial | [ib.] |
| Cordial, very fine | [371] |
| Cup | [ib.] |
| Elder-flower water | [ib.] |
| Elder-berry syrup | [ib.] |
| Ginger beer | [372] |
| Imperial | [373] |
| Lemonade | [ib.] |
| ——, clarified | [374] |
| ——, milk | [ib.] |
| ——, transparent | [ib.] |
| Lemon water | [ib.] |
| Mead | [ib.] |
| Mithridate brandy | [375] |
| Nonpareil | [ib.] |
| Noyau | [376] |
| Orange juice | [ib.] |
| Oranges, or lemons, spirit of | [ib.] |
| Orange-water, cordial | [ib.] |
| Orgeat | [ib.] |
| Punch, excellent | [377] |
| ——, milk | [ib.] |
| ——, Norfolk | [ib.] |
| ——, Roman | [378] |
| Raspberry liqueur | [ib.] |
| —— vinegar | [ib.] |
| Ratafia brandy | [ib.] |
| Shrub | [379] |
| ——, currant | [ib.] |
| Spruce beer | [ib.] |
| Wine, bittany | [379] |
| ——, champagne, sham | [380] |
| ——, cherry | [ib.] |
| ——, cowslip | [ib.] |
| ——, currant | [381] |
| ——, currant, or elder | [382] |
| ——, currant, black | [ib.] |
| ——, currant, red | [ib.] |
| ——, currant, red or white | [ib.] |
| ——, damson | [383] |
| ——, elder | [ib.] |
| ——, elder flower | [385] |
| ——, frontiniac, sham | [ib.] |
| ——, mixed fruit | [ib.] |
| ——, ginger | [ib.] |
| ——, gooseberry | [386] |
| ——, grape | [387] |
| ——, lemon | [388] |
| ——, madeira, sham | [ib.] |
| ——, orange | [ib.] |
| ——, port, sham | [389] |
| ——, raisin | [ib.] |