The Figures in the body of the Index refer to the Number of the Receipts; those in the column, under the word Page, to where the Receipts are to be found; and those preceded by Ap., to the Receipts in the Appendix.
| Bacon, [13] | [117] |
| —— slices of, [526] | [324] |
| —— relishing rashers of, [527] | [ib.] |
| —— sparerib, to roast | [132] |
| Bain-Marie, note to [485] and [529*] | [304]. [326] |
| Baking | [72] |
| Baked custard ([Ap. 52].) | [375] |
| —— pears ([Ap. 82].) | [384] |
| Barley water, [565] | [350] |
| —— broth, [204] | [199] |
| —— ——, to make a gallon for a groat | [210] |
| —— sugar ([Ap. 90].) | [386] |
| —— drops ([Ap. 91].) | [ib.] |
| Basil, when to dry | [291] |
| —— vinegar, or wine, [397] | [269] |
| —— sauce, [264] | [231] |
| Batter pudding ([Ap. 111].) | [397] |
| Beans, French, [133] | [164] |
| Beauty | [51] |
| Bechamel, [364] | [257] |
| Beef bouilli, [5]. [238]. [493] | [109]. [212]. [308] |
| —— how nutritive and economical, [5] | [109] |
| —— to salt, [6] | [111] |
| —— savoury, [496] | [310] |
| —— a round of, salted, to boil, [7] | [113] |
| —— what the outside slices are good for, [N. B.] to [7] | [ib.] |
| —— H-Bone, [8] | [ib.] |
| —— ribs, and rolled, [9] | [114] |
| —— baron of | [34] |
| —— sirloin, roasted, [19] | [122] |
| —— proper way to carve, in [note] to [19] | [123] |
| —— as mock hare, [66*] | [141] |
| —— ribs, roasted, [20] | [123] |
| —— ditto, boned and rolled, [21] | [124] |
| —— steaks, to fry, [85] | [148] |
| —— steak pudding ([Ap. 24].) | [367] |
| —— season for, see [note] to [94] | [151] |
| —— with onions, [86] | [148] |
| —— to broil, [94] | [151] |
| —— the superlative steak | [ib.] |
| —— Macbeth’s receipt, and le véritable bif-teck de Beauvilliers, [N. B.] to [94] | [152] |
| —— to stew, [500] | [311] |
| —— with onion gravy, [501] | [312] |
| —— broth, [185] | [193] |
| —— broth for glaze, or portable soup or sauce, [252] | [223] |
| —— gravy, [186] | [194] |
| —— strong gravy, [188] | [ib.] |
| —— cullis, [189] | [195] |
| —— for poultry, &c. [329] | [249] |
| —— shin of, soup, [193] | [196] |
| —— tea, [563] | [349] |
| —— to hash, [486] | [304] |
| —— shin, stewed, [493] | [308] |
| —— brisket, stewed, [494] | [310] |
| —— haricot, [495] | [ib.] |
| —— Hunter’s savoury, baked or stewed, [496] | [ib.] |
| —— à-la-mode, or English turtle, [502] | [312] |
| —— to pot, [503] | [314] |
| —— bubble and squeak, [505] | [316] |
| —— hashed, and bones broiled, [506] | [317] |
| —— cold, broiled, &c. [487] | [304] |
| Beer, to recover when hard, [468] | [295] |
| —— to bottle, [468] | [ib.] |
| —— cup, [464] | [294] |
| Beet roots, [127] | [162] |
| —— —— to pickle ([Ap. 119].) | [402] |
| Biscuit drops ([Ap. 68].) | [380] |
| Bishop, essence of, [412] | [275] |
| Birch, his excellent mock turtle, [note] under [247] | [219] |
| Black cock, [71] | [144] |
| Blancmange ([Ap. 46].) | [373] |
| Boiling | [66] |
| Boiled custard ([Ap. 53].) | [375] |
| Bouillon de santé, [196] | [197] |
| Bonne bouche for geese, pork, &c. [341] | [251] |
| Brandy, how to obtain genuine Cognac | [296] |
| Bread, to make ([Ap. 100].) | [390] |
| —— sauce, [321] | [246] |
| —— sippets, fried, [319] | [ib.] |
| —— crumbs, do. [320] | [ib.] |
| —— pudding, [556] | [344] |
| Broccoli, [126] | [162] |
| —— pickled, ([Ap. 122].) | [403] |
| Bride, or wedding cake ([Ap. 56].) | [376] |
| Brill, [143] | [169] |
| Brains are sadly dependent on the bowels | [20] |
| —— Dr. Cadogan’s obs. thereon, [note] | [21] |
| Brain balls | [266] |
| Broiling, see the [4th chapter] of Rudiments of Cookery | [82] |
| Brose, Scotch, [205*] | [201] |
| Brunswick tourte ([Ap. 45].) | [373] |
| Broth, see the [7th chapter] of the Rudiments of Cookery | [89] |
| —— black | [35] |
| —— of fragments | [54] |
| —— beef, [185] | [193] |
| —— to clarify, [252*] | [227] |
| —— mutton, [194] | [196] |
| —— mock ditto, [195] | [197] |
| —— with cutlets, [490] | [307] |
| —— Scotch barley, [204] | [199] |
| —— for sick, [564] | [350] |
| Browning, to colour soup and sauce, &c. [322] | [246] |
| Bill of fare for a week | [56] |
| Buns, plain ([Ap. 77].) | [382] |
| —— cross ([Ap. 78].) | [383] |
| —— seed ([Ap. 79].) | [ib.] |
| —— plum ([Ap. 80].) | [ib.] |
| —— Bath ([Ap. 65].) | [379] |
| Burnet vinegar has the same taste as cucumber, [399] | [270] |
| —— —— sauce, [264] | [231] |
| Burgoo, Scotch, [572*] | [353] |
| Butler’s directions for drying herbs, [461] | [290] |
| —— —— to market for vegetables | [359] |
| Butler, Obs. on the business of a [note] | [39] |
| Butter, best manner of melting | [228] |
| —— to recover when oiled | [229] |
| —— clarified, [259] | [230] |
| —— burnt, [260] | [ib.] |
| —— oiled, [260*] | [ib.] |
| Catholic Families, cookery for, [158]. [224] | [178]. [207] |
| Cabbage, [118] | [160] |
| —— boiled and fried, or bubble and squeak, [119]. [505] | [160]. [316] |
| Cakes, common seed ([Ap. 59].) | [377] |
| —— rich, yest ([Ap. 60].) | [378] |
| —— queen, or heart ([Ap. 61].) | [ib.] |
| —— Shrewsbury ([Ap. 63].) | [ib.] |
| —— Banbury ([Ap. 64].) | [379] |
| —— Savoy, or sponge ([Ap. 67].) | [380] |
| —— Ratafia ([Ap. 71].) | [381] |
| —— almond sponge ([Ap. 72].) | [ib.] |
| —— diet bread ([Ap. 74].) | [ib.] |
| —— Derby, or short ([Ap. 87].) | [385] |
| —— Yorkshire ([Ap. 104].) | [391] |
| Calf, a fatted, preferred to a starved turtle, [247] | [221] |
| ——’s head to boil, [10] | [114] |
| —— —— to hash, [10] | [115] |
| —— —— ragoût, [520] | [321] |
| —— —— mock turtle, [247] | [219] |
| —— feet jelly, [481] | [299] |
| Camp vinegar, [403] | [271] |
| Carp, stewed, [158] | [177] |
| Carrots, [129] | [163] |
| —— soup, [212] | [201] |
| Carving, best rule for | [43] |
| —— ancient terms of, [note] | [ib.] |
| Catsup of mushrooms, [439] | [283] |
| —— double ditto, or dog-sup | [284] |
| —— of walnuts, [438] | [282] |
| —— of oysters, [441] | [285] |
| —— of cockles, [442] | [ib.] |
| —— of cucumbers, [399] | [270] |
| —— pudding, [446] | [285] |
| Caper sauce, [274] | [233] |
| —— —— mock, [275] | [ib.] |
| Capon, to roast, [58] | [136] |
| Capillaire, [476] | [297] |
| Caramel, to boil sugar to, ([Ap. 85].) | [385] |
| Cauliflower, [125] | [162] |
| —— pickled ([App. 122].) | [403] |
| Caudle, [572] | [353] |
| Cautions to carvers | [44] |
| Cayenne, how to make, [404] | [272] |
| —— essence of, [405] | [273] |
| Celery soup, [214] | [202] |
| —— sauce, [289], [290] | [238] |
| —— seed, substitute for celery, [note] | [92] |
| —— essence, [409] | [275] |
| Chantilly basket ([Ap. 51].) | [375] |
| Cheap soup, [229] | [208] |
| Cheese and toast, [538*], [539] | [330] |
| —— toasted, [540] | [331] |
| —— buttered ditto, [541] | [ib.] |
| —— pounded or potted, [542] | [ib.] |
| Cheesecakes ([Ap. 40].) | [371] |
| —— lemon, ditto ([Ap. 41].) | [372] |
| —— orange, ditto ([Ap. 42].) | [ib.] |
| —— almond, ditto ([Ap. 43].) | [ib.] |
| Cherries, dried ([Ap. 95].) | [387] |
| Chervil sauce, [264] | [231] |
| Chili vinegar, [405*] | [273] |
| —— wine, [406] | [ib.] |
| Chicken. See [Fowl]. | |
| —— pie ([Ap. 16].) | [364] |
| —— and ham patties ([Ap. 29].) | [368] |
| Chops, mutton, pork, beef, to broil, [94] | [151] |
| —— to fry, [85] | [148] |
| —— to stew, [490] | [307] |
| —— relish for, [423] | [278] |
| —— sauce for, [356] | [255] |
| Cinnamon, essence of, [416] | [276] |
| —— tincture of, [416*] | [ib.] |
| Claret, best wine for sauces, &c. | [95] |
| Clarified syrup, [475] | [297] |
| Clarify broth, to, [252*] | [227] |
| Clove and mace, essence of, [414] | [276] |
| —— —— —— tincture of, [415] | [ib.] |
| Cockle catchup, [442] | [285] |
| Cod, boiled, [149] | [172] |
| —— the tail filleted, [note] under [149] | [ib.] |
| —— slices boiled, [151] | [174] |
| —— skull stewed, [158] | [177] |
| —— shaved, and sold for whitings, [Obs.] to [153] | [175] |
| Cold meat, to broil with poached eggs, [487] | [304] |
| —— ditto, to warm, the best way | [54] |
| —— fish | [53] |
| —— —— sauce for, [453], [359], and [307] | [287], [255], [243] |
| —— veal, an excellent dish of, [512] | [319] |
| —— fowl, ditto, [533] | [328] |
| Colouring for soup and sauce, [322] | [246] |
| —— a frequent cause of adulteration, [322] | [247] |
| Committee of taste | [17] |
| Consommé, [252] | [223] |
| Coffee, to make | [340] |
| Cooks, friendly advice to | [46] |
| —— hints to | [53] |
| —— ditto, when they have a very large dinner | [62] |
| Cooks, cause of the scarcity of good ones | [310] |
| —— deserve good wages | [23] |
| —— a manor given to one by William the Conqueror | [22] |
| —— Obs. concerning their health, [note] | [26] |
| Cook-teaser, where not to put him | [44] |
| Cooking animals, dine only once a month, [note] | [17] |
| Cookery, Descartes’s observations on | [19] |
| —— Dr. Johnson’s ditto | [20] |
| —— theory of, [note] | [ib.] |
| —— importance of | [21] |
| —— Dr. Stark | [vii.] |
| —— the analeptic part of physic | [19] |
| —— Dr. Mandeville | [viii.] |
| —— Arbuthnot | [ib.] |
| —— Parmentier | [x.] |
| —— Sylvester’s Obs. on, [note] | [20] |
| —— best books on, [note] | [ib.] |
| —— theory of the processes of, from the Encyclopædia Brit. [note] | [ib.] |
| —— opinion of a cook on books of | [32] |
| Coquus Magnus, or Master Kitchener | [22] |
| Coullis, or thickened gravy, [189] | [195] |
| Coup d’aprés | [94] |
| Crab, to boil, [177] | [188] |
| Crawfish soup, [235] | [211] |
| —— ditto, pounded alive, recommended by Mons. Clermont, [235] | [ib.] |
| Cream, clouted, [388] | [267] |
| Cranberry tart ([Ap. 37].) | [370] |
| Croquante of paste ([Ap. 86].) | [385] |
| Cottage potato pudding ([Ap. 115].) | [398] |
| Crisp parsley, [318] | [245] |
| Currant jelly, [479*] | [298] |
| Curry powder, [455] | [287] |
| —— soup, [249] | [222] |
| —— sauce, [348] | [254] |
| —— balls, [382] | [266] |
| —— to dress, [497] | [311] |
| Curaçoa, how to make, [474] | [296] |
| Custard pudding | [347] |
| Cider cup, [465] | [294] |
| Culinary curiosities | [32] |
| Crane | [34] |
| Curlews | [ib.] |
| Cat in gely | [ib.] |
| Corks | [106] |
| Cement for sealing bottles | [ib.] |
| Caw-caw bones, [N.B.] [1] | [108] |
| Cow heel, to dress, [18*] | [122] |
| Cress sauce, [264] | [231] |
| —— vinegar, [397*] | [269] |
| Cucumber, stewed, [135] | [165] |
| —— vinegar, [399] | [270] |
| —— to preserve ([Ap. 98].) | [389] |
| Carp, to stew, [158] | [177] |
| Charity, the greatest | [24] |
| Crumpets ([Ap. 103].) | [391] |
| Devil, [538] | [329] |
| —— his venison | [33] |
| —— sauce for | [255] |
| —— biscuit, [574] | [354] |
| Damson cheese ([Ap. 89].) | [386] |
| Digestion, how important | [19] |
| Dripping pan | [76] |
| Dripping, to clarify, [83] | [146] |
| —— Mrs. Melroe and Dr. Stark’s Obs. on, [83] | [147] |
| —— soup | [210] |
| Duck, to roast, [61] | [139] |
| —— bonne bouche for, [341] | [251] |
| —— to hash, [530] | [326] |
| —— cold, to warm, [535] | [329] |
| —— wild, to roast, [74] | [144] |
| Dutch salad, [Obs.] to [372] | [261] |
| Dinner, seven chances against its being properly dressed, [note] | [22] |
| —— hints for preparing a large, p. [62], [63]; a good one for 5d., [204] | [199] |
| —— invitation to | [36] |
| —— importance of punctuality, the only act which cannot be postponed | [37] |
| —— arrangements of guests at | [40] |
| —— rules for behaviour at, from the Accomplished Lady’s Delight, [note] | [29] |
| —— hints for providing | [38] |
| —— Obs. on second courses, &c. | [ib.] |
| —— punishment for not being punctual at | [42] |
| —— Boileau’s Obs. on | [ib.] |
| —— Hints to those who dine out | [44] |