The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

• Eels, stewed, [132]
• Egg croustards, [78]
• Eggs and anchovy, [79]
• — boiled, [70]
• — buttered, [78]
• — in cases, [79]
• — poached, [71]
• — scalloped, [77]
• — sur le plat, [77]
• Entrées, [92]
• Epigrammes, [93]

• Fat, cooked or uncooked, [291]
• — rendering down, [289]
• — skimmings from the stock-pot, [291]
• Fish, baked, [112]
• — cookery, [111]
• — croquettes, [124]
• — curried, [113]
• — fried, [112]
• — pudding, [125]
• — to boil, [111]
• Floating island, [254]
• Foie gras, imitation, [294]
• Food and diet, [9]
• Foods, table of, [8]
• Forcemeat balls, [294]
• Forcemeats, [293]
• Fowl, boiled, [38]
• — galantine of, [277]
• — mayonnaise of, [104]
• — roast, [38]
• Fragments, how to use up, [291]
• Fried parsley, [289]
• Fritters, [87]
• — batter for (Kromesky), [266]
• Frying, dry, [26]
• — French, or wet, [24], 25
• — rules for, [24]

• Galettes, [242]
• Game, rissoles of, [109]
• Gâteau aux pommes, [251]
• — de cerise, [157]
• Genoise iced cakes, [145]
• — pastry, [144]
• — preserve cakes, [145]
• — sandwiches, [144]
• Gingerbread, [235]
• Goose, mock, [45], [46]
• — roast, [32]
• Gooseberry fool, [180]
• — turnovers, [148]
• Green peas, [192]
• Grilling, rules for, [27]
• Grouse, [38]
• Gruel, [274]
• Gurnets, baked, [131]

• Haddock, [113]
• — broiled, dried, [80]
• — stuffed, [120]
• Hake, [116]
• Halibut, [125]
• Ham, how to cook a, [30]
• Hare, jugged, [35]
• — mock, [42]
• — roast, [34]
• Haricot mutton, [42]
• Hash, [84]
• Herrings, baked, [114]
• — — in vinegar, [115]
• — red, [80]
• Housekeepers, hints to young, [6]

• Imitation foie-gras, [294]
• Invalid cookery, [268]
• — soup, [274]
• Invalids, dishes suitable for, [276]
• Irish stew, [50]

• Jam, black currant, [296]
• — damson, [296]
• — raspberry, [295]
• — red gooseberry, [296]
• — rhubarb, [295]
• — strawberry, [295]
• Jaunemange, [157]
• Jelly, aspic, [248]
• — claret, [249]
• — orange, [249]
• — pineapple, [248]
• — strawberry, [250]
• — wine, [247]
• Jellies, [243], 244
• — to clear, [243]
• Joints, [28], [31]

• Kedgeree, [114]
• Kidneys, à la Tartare, [73]
• — and mushrooms, [107]
• — fried, [71]
• — stewed, [72]
• — stuffed, [72]
• — toasted, [71]

• Lamb, fore quarter of, [29]
• — leg of, [29]
• — loin, saddle, and shoulder of, [29]
• Lemonade, [271]
• Lemon sponge, [253]
• Ling, [116]
• Linseed tea, [275]
• Liver and bacon, [44]
• Lobster cutlets, [128]
• — — in aspic, [129]
• — miroton of, [278]

• Macaroni and cheese, [285]
• — stewed in milk, [285]
• — — — stock, [286]
• Macédoine of vegetables, [289]
• Mackerel à la Normande, [119]
• Mayonnaise of fowl, [104]
• — — salmon, [279]
• Meat, pickle for, [289]
• — scraps of, [291]
• Menus, [297]–307
• Milk rolls, [229]
• Mince à la Reine, [74]
• — (with eggs), [85]
• — pies, [139]
• Minced meat, [84]
• Mincemeat, [139]
• Miscellaneous dishes, [283]
• Mock goose, or pig's fry, [45], [46]
• — hare, [42]
• Mullets, red, à la Genoise, [126]
• — — à l'Italienne, [125]
• — — in cases, [126]
• Mushroom pie, [140]
• Mushrooms, [197]
• — boiled, [79]
• — stewed, [198]
• Mutton cutlets à la Macédoine, [92]
• — — à la Rachel, [93]
• — leg of, [28]
• — neck of, [29]
• — saddle of, [29]
• — shoulder of, [29]
• — — boned, stuffed, and rolled, [48]

• Norfolk dumpling, [167]