Edge bone of beef, see H-bone, [8][113]
—— —— ways of spelling[114]
Education of a cook’s tongue[52]
Eels, stewed, Wiggy’s way, [164][181]
—— pickled, [161][180]
—— fried, [165][182]
—— pie ([Ap. 22].)[366]
—— spitchocked, [166][182]
—— soup, [225][207]
Eggs, to preserve for twelve months, see [N.B.] to [547][338]
—— sauce, [267][232]
—— fried with bacon, [545][336]
—— ragoût, [545*][337]
—— with minced bacon, [549][339]
—— poached, [546][337]
—— ditto, with minced ham, [548][338]
—— boiled in the shell, [547][ib.]
—— ditto, for a salad, [372][260]
—— various ways of dressing egg and ham patties ([Ap. 88].)[386]
Epictetus, a relish for, [27][125]
Eschalot sauce, [294][239]
—— vinegar, [401][271]
—— wine, [402][ib.]
Essence of turtle, [343][252]
Essence of ham, [351][254]
—— where to buy it, [351][ib.]
—— of mushrooms, [440][285]
—— of oysters, [441][ib.]
—— of anchovy, [433][280]
—— of Cayenne, [405][273]
—— lemon peel, [407][ib.]
—— ditto, [408][274]
—— of celery, [409][275]
—— ginger, [411][ib.]
—— allspice, [412][ib.]
—— clove, [414][276]
—— mace, [414][ib.]
—— cinnamon, [416][ib.]
—— marjoram, [417][277]
—— sweet herbs, [417*][ib.]
—— soup herbs, [420][ib.]
—— eschalot, [402][271]
—— soup herbs and savoury spice, [422][277]
Epicure, the editor’s definition of [note][17]
—— the temperate man the greatest[19]
Economy, the first rule of comfortable, [note][61]
Fawn, [65][140]
Fennel and butter for mackerel, [265][231]
Fish, see the [6th chapter] of the Rudiments of Cookery[86]
—— cold, to redress[53]
—— fecundity of, [note][86]
—— how to market for[358]
—— to stew, [158][177]
—— soups, [225][207]
—— forcemeat, [383][266]
—— sauce, [425][278]
—— to pickle, [161][180]
Forcemeat, to make, [373][262]
—— materials used for[263]
—— for veal, [375][264]
—— for turkey, [377][265]
—— for goose, [378][ib.]
—— for hare, [379][ib.]
—— balls, for mock turtle and made dishes, [380][ib.]
—— egg ditto, [381][266]
—— curry ditto, [382][ib.]
—— zest, &c. [386][ib.]
—— of fish for maigre dishes, [383][ib.]
—— to mix orange and lemon peel, [387][ib.]
Flip, [466][294]
Flounders, [155][175]
Fowls, to boil one half and roast the other at the same time[33]
—— to boil, [16][119]
—— to roast, [58][136]
—— to broil, [97][154]
—— hashed, [533][328]
—— pulled, [534][ib.]
—— to dress cold, [535][329]
—— Apicius’s sauce for[35]
French beans, [133][164]
—— —— pickled ([Ap. 118].)[402]
—— tart of preserved fruit ([Ap. 35].)[370]
—— bread and rolls ([Ap. 100*])[390]
Froth roast meat, to[78]
Frogges, fried[34]
Fare, bill of, for a week[56]
Frying[80]
Flavour, agents employed to soups and sauces, [note] under[104]
Flounders, fried or boiled, [155][175]
Fritters, [558][344]
Fruit, to preserve, without sugar ([Ap. 99].)[390]
Game, to render immediately ripe for roasting[58]
—— soup, [242][216]
Garlic vinegar, [400][270]
—— sauce, [272][233]
—— gravy, [311][244]
Giblets, stewed, [531][328]
—— soup, [244][216]
—— pie ([Ap. 14].)[363]
Gherkins ([Ap. 117].)[402]
Gigot de Sept Heures, [N.B.] to [1][108]
Ginger, essence of, [411][275]
—— preserved ([Ap. 97].)[389]
Gingerbread nuts ([Ap. 76].)[382]
Goose, Dr. Stark says is the most nutritive food[138]
—— to roast, [59][137]
—— ditto, alive[33]
—— to persuade one to roast himself! [1][ib.]
—— how the liver is fattened for the Strasburg pies. In [note] to [59][137]
—— to hash, [530][326]
—— green, [60][138]
—— mock, [51][131]
—— bonne bouche for, [341][251]
—— relish for, [341][ib.]
Gourds, various ways of dressing[348]
Gourmand defined, [note][17]
Gourmandize, to guard against, [note][23]
Gooseberry sauce, [263][231]
Gravy, read the [8th chapter] of the Rudiments of Cookery[100]
—— for poultry, ragoûts, &c., [329][249]
—— onion, [299][241]
—— garlic, [311][244]
—— game, [337][251]
—— for wild duck, [338][ib.]
—— roasted meat, [326][248]
—— boiled, [327][249]
—— wow wow for salted or stewed beef, [328][249]
—— for grills and broils, &c., [355][254]
—— for chops and steaks, [356][255]
—— relish for chops and steaks, [423][278]
—— for cold meat or poultry, &c., [359][255]
—— hashes of mutton, &c., [360][256]
—— ditto, veal, [361][257]
—— for venison, of wine, [344][253]
—— of vinegar, [345][ib.]
—— for venison, of currant jelly, [346][ib.]
—— of mutton, [347][ib.]
—— brown colouring for, [322][246]
—— portable, [252][223]
—— soup, [200][198]
—— vegetable, ditto, [224][207]
Green pease, [134][164]
—— soup, [216][203]
—— maigre, ditto, [217][ib.]
Green gages, preserved in syrup ([Ap. 96].)[388]
Grill sauce, [355][254]
Grouse, [73][144]
Gruel, water, various ways of making and flavouring, [572][352]
Guinea fowl, [69*][143]
Glasse, Mrs., her Cookery[20]
Gridiron[82]
Haddock, [157][176]
—— Findhorn, ditto, [157*][ib.]
Haggis, a good Scotch, [488*][305]
Ham, to boil, [14][118]
—— to pot, [509][318]
—— slices of broiled, [526][324]
—— essence of, [351][354]
—— where to buy, ditto, [351][ib.]
Hare, roast, [66][140]
—— jugged, [529*][325]
—— soup, [241][215]
—— mock, [66*][141]
—— hashed, [529][325]
—— pie ([Ap. 11].)[362]
Haricot of mutton, lamb, veal, or beef, [489][306]
—— of beef, [495][310]
Hashes, mutton, [484][303]
—— to warm up, [485][304]
—— beef, [486][ib.]
—— veal, [511][318]
—— venison, [528][325]
—— cold calf’s head, [519][321]
—— ditto, [10][114]
—— calf’s head or ragoût, [520][321]
—— hare, [529][325]
—— duck or goose, [530][326]
—— poultry, game, or rabbit, [533][328]
—— sauce for, [360][256]
Haunch (see H.) bone of beef, [8][113]
Herbs, when, and how to dry, [461][290]
Herrings, pickled, [171][185]
—— broiled, [171*][ib.]
—— red ditto, [172][186]
Horseradish powder, [458*][289]
—— vinegar, [399*][270]
Housekeeping, plan of[27]
—— book[ib.]
Horse powdered[34]
Hill, Dr., author of Mrs. Glasse’s Cookery[20]
Hanger, Col., quoted, his hints for guarding against “la Gourmandize,” [note][23]
Hudson, the dwarf, served up in a pie[34]
Icing for fruit tarts, &c. ([Ap. 31].)[369]
—— for twelfth cake ([Ap. 84].)[384]
Indigestion[38]
—— lozenges for, [note][ib.]
—— remedy for[39]
Invitations, how to send[41]
—— to answer[ib.]
Indian or mixed pickle ([Ap. 123].)[404]
Independence, the road to[64]
Italian salad, see [Obs.] to [372][261]
—— cream ([Ap. 48].)[374]
—— macaroons ([Ap. 70].)[380]
Irish stew, Mrs. Phillips’s, [488][305]
—— ditto, Mr. Morrison’s, [488][ib.]
Jack, to dress, [158][177]
Jacks, Obs. on[74]
Jelly, ox heel, [198][197]
—— calf’s feet, [481][299]
—— of currants and other fruits, [479*][298]
Jerusalem artichokes, [117][160]
Jockey, how to waste[190]
Johnson’s brandy and liqueurs, [471][296]
Johnson, Dr., quoted[20]
Kay, Mr., of Albion House, wines, &c., [Obs.] to [94][243]
Kelly’s sauce for calf head or cow heel, [311][244]
—— ditto, for sauce piquante, [311*][ib.]
Kid, to roast, [65*][140]
Kidneys, to broil, [95][153]
Kitchen maid, business of a[25]
Kitchen fire place, best ornaments for[64]
—— chimney should be swept often[54]
—— utensils[89]
Kitchiner, Dr., quoted, [note], [572][30]
Life, the art of invigorating and prolonging[vii.]
Lacedæmon, black broth of[35]
—— ditto sauce[ib.]
Lamb, to broil, [3][109]
—— to roast, [40][129]
—— sham lamb, ditto, [40][ib.]
—— hind quarter, [41][ib.]
—— fore quarter, [42][130]
—— leg, [43][ib.]
—— shoulder, [44][ib.]
—— to goosify, ditto, [note] to [51][131]
—— ribs, [45][130]
—— loin, [46][130]
—— neck, [47][ib.]
—— breast, [48][ib.]
—— chops, [93][150]
—— shoulder, grilled, [491][307]
—— lamb’s fry, [492][308]
Larders, proper, [note][57]
Larks, [80][146]
Lemon chips ([Ap. 94].)[387]
—— syrup, [391][267]
—— sauce, [273][233]
—— juice, artificial, [407*][274]
Lemon and liver sauce, [287][237]
—— peel essence, [407][273]
—— quintessence ditto, [408][274]
—— tincture ditto, [408*][ib.]
Lemonade in a minute, [477][297]
Liquamen of the Romans[35]
Liqueurs, [471][296]
Lister, Mrs., leg of beef soup. See [shin of beef soup].
Liver of a goose. See [note] under [59][137]
—— and parsley sauce, [287][237]
—— ditto for fish, [288][238]
Lobster, to roast, [82][146]
—— to boil, [176][187]
—— sauce, [284][236]
—— sauce for lobster, [285][237]
—— soup, [237][211]
—— potted, [178][183]
—— patties ([Ap. 27].)[368]
—— salad, [372][260]
—— spawn, to preserve, [N.B.] to [284][236]
Lozenges[38]
Macaroni, [543][332]
—— soup, see [Obs.] to [200][198]
Mackerel, boiled, [167][183]
—— broiled, [169][184]
—— baked, [170][ib.]
—— pickled, [171][185]
—— roe sauce, [266][231]
Made dishes, Obs. on. See [9th chapter] of Rudiments of Cookery[106]
—— —— economical ditto, [483][300]
Magazine of Taste[292]
Maigre forcemeat, [383][266]
—— plum pudding, [554][342]
Mandeville, Dr., quoted, Preface[viii.]
Manners, the importance of good[42]
Marjoram, essence of, [417][277]
Marrow bones, [544][336]
Meat, soup from any, boiled[69]
Melroe, Mrs., her Econom. Cookery, quoted, [note] to [83][147]
Melted butter[228]
Minced collops[306]
Mince pies ([Ap. 38].)[371]
—— meat ([Ap. 39].)[372]
Mint sauce, [303][242]
—— vinegar, [398][270]
Mock turtle soup, [247][219]
—— ditto, do. by E. Lister, [245][218]
Mille feuilles ([Ap. 44].)[372]
Moor game, [72][144]
Morels, Obs. on[89]
Mulled wine, aromatic, essence for, [412][275]
Mustard, to make, [370][259]
—— to make in a minute, [369][ib.]
—— ditto, to keep, [427][278]
—— seed oil[404]
Manners, barbarous, of the sixteenth century[29]
—— good effects of good[42]
—— bad effects of bad[43]
Measures, glass ones[31]
Meat, how long it must hang to be tender[57]
—— if frozen[ib.]
—— killing it by electricity makes it tender immediately[58]
Marketing[61]
—— best rule for[ib.]
—— ditto[56]
Marketing Tables, for meat[355]
—— —— poultry[357]
—— —— vegetables[359]
Meat skreen[77]
Meat cakes, [504*][316]
Mutton, to boil a leg, [1][108]
—— neck, [2][109]
Mutton, [23][124]
—— roast, a leg, [24][125]
—— ditto, saddle, [26][ib.]
—— shoulder, [27][ib.]
—— loin, [28][ib.]
—— neck, [29][126]
—— breast, [30][ib.]
—— haunch, [31][ib.]
—— ditto, venison fashion, [32][ib.]
—— or veal pie ([Ap. 10].)[362]
—— chops, [92][150]
—— ditto, stewed, [490][307]
—— broth, [194]. [564][196]. [350]
—— —— mock, [195][197]
—— to hash, [484][303]
—— haricot, [489][306]
—— mullaga-tawny soup, [249][222]
Mushroom sauce, [305][242]
—— ditto, brown, [306][243]
—— extempore, [307][ib.]
—— catchup, [439][283]
—— quintessence of, [440][285]
Marrow bones, [544][336]
—— vegetable[348]
Muffins ([Ap. 102].)[391]
Nutmeg, tincture of, [413*][276]
—— grater, the best[65]