The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

• Oatmeal porridge, [69]
• Odds and ends, [288]
• Omelet, savoury, a small, [267]
• — soufflée, [265]
• — — savoury, [266]
• Omelets, [263], 264
• Onions, Spanish, [195]
• Orangeade, [272]
• Ox-cheek, stewed, [41]
• Ox-tongue, [277]
• Oyster patties, [118]
• Oysters, scalloped, [118]
• — — à la Française, [119]

• Pancakes, [179]
• Parsley, fried, [289]
• Parsnips, [195]
• Partridges, [37]
• — braised, [39]
• Pastry, [133]
• Patties, [86]
• — oyster, [118]
• — salsify, [200]
• Patty cases, [135]
• Peaches, compote of, [252]
• Petit choux, [149]
• Pheasant, roast, [37]
• Pickle for meat, [289]
• Pie, mushroom, [140]
• — pigeon, [141]
• — rabbit, [139]
• — sea, [50]
• — shepherd's, [86]
• — veal and ham, [141]
• Pigeons stewed à l'Italienne, [96]
• Pippins, stewed Normandy, [287]
• Plaice, [113], [124]
• — fried fillets of, [124]
• Podovies, [110]
• Porridge, hominy, [188]
• — oatmeal, [69]
• — whole-meal, [69]
• Potato balls, [202]
• — croquettes, [200]
• Potatoes, baked, [192]
• — cold, [291]
• — flaked, [202]
• — fried, [198]
• — mashed, [201]
• — to boil, [190]
• — to steam, [191]
• — new, to cook, [191]
• Pork, chine of, [30]
• — hand of, [30]
• — leg of, [30]
• — spare rib of, [30]
• — pickled, [31]
• Poultry and game, [32]–39
• Preserves, [295]
• Prune drink, [273]
• Pudding, Albert, [177]
• — apple, [161]
• — — amber, [160]
• — — charlotte, [158]
• — apricot, [180]
• — arrowroot, [272]
• — auntie's, [165]
• — baked lemon, [178]
• — — plum, [181]
• — beef steak, [152]
• — bread and butter, [171]
• — — cheese, [167]
• — — fruit, [173]
• — brown bread, [187]
• — cabinet, [165]
• — — plain cold, [185]
• — canary, [164]
• — cheese, [284]
• — Christmas, [164]
• — cornflour, [186]
• — curate's, [164]
• — currant, [185]
• — custard, [170]
• — diplomatic, [187]
• — economical bread, [184]
• — — fig, [184]
• — — ginger, [184]
• — — lemon, [185]
• — Eastern, [176]
• — Ellen's, [173]
• — fig, [172]
• — fun, [169]
• — ginger, [171]
• — general satisfaction, [162]
• — gingerbread, [183]
• — good tapioca, [174]
• — ground barley, [176]
• — — rice, [174]
• — hominy, [189]
• — jam roly-poly, [170]
• — lemon, [162]
• — light sultana, [169]
• — macaroni, [176]
• — Marlborough, [163]
• — marmalade, [162]
• — orange, [155]
• — pearl barley, [178]
• — pease, [188]
• — plum, [182]
• — poor knight's, [180]
• — Queen Victoria, [154]
• — railway, [179]
• — raspberry, [161]
• — ratafia, [175]
• — rice, [168]
• — sago, [167]
• — scrap, [166]
• — semolina, [168]
• — snow, [159]
• — spring, [183]
• — stale bread, [181]
• — steamed rice, [175]
• — — semolina, [177]
• — suet, [153]
• — sultana, [153]
• — sweet custard, [170]
• — Swiss, [186]
• — — apple, [168]
• — tapioca, [168]
• — treacle, [182]
• — — roly-poly, [170]
• — Viennoise, [158]
• — welcome guest, [156]
• — West of England, [178]
• — Windsor, [182]
• — Yorkshire (or batter), [163]
• Puddings, little batter, [172]
• Puff paste, [134]
• — — rough, [137]
• Puffs, German, [160]

• Quartern loaf, a, [227]
• Quenelle forcemeat, [294]
• Quenelles of veal, [92]

• Rabbit, boiled, [36]
• — curried, [107]
• — pie, [139]
• — ragout of, [36]
• — roast, [35]
• — stewed, [36]
• Rabbits à la Tartare, [96]
• Rhubarb fool, [166]
• Rice balls, [172]
• — bars, [154]
• — cakes, [155]
• — compote of, [153]
• — for a curry, [202]
• — milk, [273]
• — mould of, [167]
• — savoury, [286]
• — stewed with cheese, [286]
• — water, [270]
• Rissoles, [87]
• — of game, [109]
• Roast, savoury, [48]
• Roasting, rules for, [23]

• Sago gruel, [273]
• Salad, cauliflower, [281]
• — celery, [280]
• — chicken, [279]
• — haricot, [281]
• — lentil, [281]
• — lobster, [278]
• — mixed, [282]
• — oyster, [280]
• — potato, [281]
• — spring, [282]
• — tomato, [280]
• Sauces, [53]
• — apple, No. 1, [65]
• — — No. 2, [66]
• — Béarnaise, [68]
• — Béchamel, [57]
• — bread, [62]
• — brown, [56]
• — celery, [60]
• — economical family, [62]
• — egg, [56]
• — French, [60]
• — Genoise, [57]
• — German, [64]
• — glaze, [67]
• — — cheap, for meat, [67]
• — gravy for made dishes, [67]
• — Hollandaise, [58]
• — horse-radish, [66]
• — jam, [65]
• — lobster, [58], [59]
• — maître d'hôtel, [54]
• — mayonnaise, [55]
• — melted butter, English, [54]
• — mint, [66]
• — onion, [61]
• — oyster, [59]
• — piquante, [63]
• — plain white, [54]
• — port wine, for wild duck, [64]
• — réforme, [64]
• — shrimp, [59]
• — soubise, [62]
• — sweet, [64]
• — — a nice, [65]
• — Tartare, [55]
• — tomato, [61]
• — wine, [63]
• Salmon à la Tartare, [116]
• — boiled, [113]
• — pickled, [117]
• Sausage rolls, [142]
• Sausages, baked, [73]
• — fried, [73]
• — Oxford, [73]
• Savoury meat dishes, [40]
• Scones, [233]
• Scraps of bread, [291]
• — cheese, [292]
• — meat, [291]
• Seakale, [197]
• Sea pie, [50]
• Sheep's head, [43]
• — au gratin, [44]
• — moulded, [75]
• Shortbread, [239]
• Smelts, fried, [115]
• — au gratin, [116]
• Snipes, [38]
• Sole à la Parisienne, [130]
• — à la Rouennaise, [130]
• — au gratin, [131]
• — fillets of, à la maître d'hôtel, [131]
• — for an invalid, [275]
• — fried, [129]
• — fillets of, [124]
• Soufflée, steamed, [264]
• Soufflées, [263], 264
• Soups, [203]
• — bonne femme, [217]
• — clear, [206]
• — — first stock for, [204]
• — — second stock, [205]
• — calf-tail, [212]
• — celery, [207]
• — consommée à la Princesse, [207]
• — — au Royal, [207]
• — crowdie, [224]
• — Egyptian purée, or lentil soup, [212]
• — Friar Tuck, [207]
• — giblet, [216]
• — green pea purée, [209]
• — hare, [219]
• — haricot, [208]
• — Julienne, [206]
• — milk, [217]
• — mock turtle, [222]
• — mulligatawny, [220]
• — onion, [210]
• — ox-cheek, [215]
• — ox-tail, [213]
• — oyster, [208]
• — Palestine, [211]
• — parsnip, [221]
• — potage à l'Américaine, [209]
• — potato purée, [211]
• — pot-au-feu, [223]
• — rabbit, [218]
• — red lentil, [221]
• — sheep's-head, [214]
• — tapioca, [215]
• — — cream, [210]
• — turnip, [218]
• — white stock, [204]
• — — from bones uncooked, [205]
• Spinach, [193]
• Sponge roll, [236]
• Steak, broiled, [47]
• — fried, [47]
• — stewed, [40]
• Strawberry charlotte, [256]
• Stuffing, sage and onion, [293]
• — veal, [293]
• Suet and milk, [274]
• Supper dishes and salads, [277]
• Suppers, [308]–311
• Sweetbreads à la Béchamel, [97]
• — à la Parisienne, [100]
• — braised, [98]
• — fried, [101]
• — minced, [100]
• — plainly boiled, [276]

• Table, the, [13]
• Tapioca and apples, [174]
• Tartlets, [147]
• Tea, [80]
• — bran, [274]
• — linseed, [275]
• Teacakes, Yorkshire, [239]
• Toad-in-the-hole, [49]
• Toast and water, [273]
• — buttered, [70]
• — dry, [69]
• Toasted cheese, [284]
• Tomato farni, [198]
• Tomatoes, [197]
• — au gratin, [201]
• — stuffed with sausage meat, [74]
• Treacle posset, [272]
• Trifle, [257]
• — plain, [261]
• Tripe and onions, [46]
• — stewed, [47]
• Turbot, boiled, [112]
• Turkey, boiled, [33]
• — roast, [33]
• — galantine of, [278]
• Turnips, [195]

• Veal à la Béchamel, [103]
• — breast of, [29]
• — — braised, [49]
• — cake, [76]
• — cutlets, [104]
• — — à l'Italienne, [105]
• — — à la Talleyrand, [95]
• — — with tomato sauce, [102]
• — fillet of, [29]
• — galantine of, [278]
• — grenadines of, [103]
• — knuckle of, [30]
• — loin of, [29]
• — shoulder of, [29]
• — and ham pie, [141]
• Vegetable marrows, [196]
• Vegetables, cold, [292]
• — Macédoine of, [289]
• — rules for cooking, [190]

• Water in which vegetables have been boiled, [292]
• Welsh rare-bit, [284]
• Whitebait, [117]
• Whiting à la Genoise, [128]
• — à l'Italienne, [127]
• — boiled, [127]
• — fried, [127]
• White-wine whey, [272]
• Woodcocks, [38]

W. BRENDON AND SON, LIMITED, PLYMOUTH

[1] Church On Food.