Omelettes, [543*][333]
Onion, Obs. on, [note][91]
—— pickled ([Ap. 121].)[403]
—— stewed, [137][166]
—— young, sauce, [296][240]
—— sauce, [297][ib.]
—— —— white, [298][240]
—— —— brown, [299][241]
—— sage and, [300][ib.]
Orange jelly ([Ap. 47].)[373]
—— gingerbread ([Ap. 75].)[382]
Orgeat ([Ap. 81].)[383]
Ox cheek, stewed, [507][317]
—— —— portable soup of, [252][224]
Ox tails, stewed, [508][318]
Ox head soup, [239][213]
Ox tail soup, [240][214]
Ox heel jelly, [198][197]
—— —— soup, [240*][214]
Oysters, how to feed and preserve their lives, and how to tickle them to death, [181][189]
—— certainly not so nutritive as supposed, [N.B.] to [181][190]
—— native, those that are born and bred in the Burnham rivers, [note] to [181][189]
—— essence of, [441][285]
—— scalloped, [182][191]
—— stewed, [182*][192]
—— fried, [183][ib.]
—— sauce, [278][234]
—— preserved in powder, [280][234]
—— patties ([Ap. 26].)[368]
Osborne, H. Cook to Sir J. Banks[xi]. [52]
—— ditto, his receipts for puddings, &c., [560][345]
Oatmeal, a substitute for bread crumbs, [note][82]
Pancakes, [558][344]
Paregoric elixir, [570][352]
Pharmacopœia, Appendix to[x.]
Parmentier, quoted, Preface[ib.]
Parsley and butter, [261][230]
—— to preserve, [N.B.] to [261][231]
—— fried, [317][245]
—— crisp, [318][246]
Partridges, [70][143]
—— soup, [241][215]
Paste for croquants, or cut pastry ([Ap. 8].)[361]
—— for meat or savoury pies ([Ap. 2].)[360]
—— for boiled puddings ([Ap. 6].)[361]
—— for stringing tartlets, &c. ([Ap. 7].)[ib.]
Pease, to boil, [134][164]
—— pudding, [555][343]
—— —— how to make for half the usual expense, [note] to [555][ib.]
—— soups, [218]. [220][203]. [205]
—— ditto, in five minutes, [Obs.] to [555][343]
—— curry pease soup, [note] to [218][205]
—— celery ditto, ditto, [218][204]
—— plain pease soup, [221][206]
Parsnips, [128][163]
Peristaltic persuaders[39]
Peptic Precepts, quoted[ib.]
Pease powder, [458][289]
Perch, fried, [159][179]
—— boiled, [160][179]
—— stewed, [158][177]
Pheasant, [68][142]
—— mock ditto, [69][143]
—— criterion of its being “assez mortifiée,” Obs. on [68][142]
Pickles, Obs. on[398]
—— pounded[ib.]
—— wholesome substitute for,[398], [399]
Pigeons, roast, [78][145]
—— to broil, [98][154]
—— or lark pie ([Ap. 13].)[363]
Pig, sucking, [56][133]
Pettitoes or sucking pig’s feet, [12][171]
Piquante vinegar, [453][287]
Plaice, fried, [155][175]
Plain pound cake ([Ap. 57].)[377]
Plum pudding, [553][341]
Plum pudding sauce, [269][232]
Plum pound cake ([Ap. 58].)[377]
Poached eggs, [546][337]
Poor man’s sauce, [310][243]
Poor, soup for, [229][208]
Papin, Dr., his Digester, [note][223]
Pork, the season for it, and the accompaniments, &c., [49][130]
—— to roast a leg, [50][131]
—— to boil ditto, [11][116]
—— to roast without the skin on, [51][131]
—— mock goose, [51][ib.]
—— to lambify the leg of a porkling, see [note] to [51][ib.]
—— griskin, [52][132]
—— sparerib, [53][ib.]
—— loin, [54][ib.]
—— chine, [55][133]
—— to salt, [6][112]
—— to boil, pickled, [11][116]
—— how to score after you have boiled it, [11][ib.]
—— chops, to fry, [93][150]
—— sausages, [87][148]
Poivrade sauce, [365][259]
Portable soup, [252][223]
Pot top, best fat for frying, [Obs.] to [83][147]
—— —— liquor[54]
—— —— to convert into pease soup in five minutes, [N.B.] to [555][343]
Potatoes, 16 ways of dressing, [102][155]
—— to redress cold, [102*][156]
—— boiled and broiled, [103][ib.]
—— fried in slices, [104][ib.]
—— fried whole, [105][157]
—— mashed, [106][ib.]
—— ditto, with onion, [107][ib.]
—— escalloped, [108][ib.]
—— roasted, [109][158]
—— under meat, [110][ib.]
—— balls, [111][ib.]
—— savoury, [112][ib.]
—— snow, [114][ib.]
—— gipsy pie, [115][159]
—— new, [116][ib.]
—— mucilage or starch, [448][286]
—— flour[ib.]
—— colcannon, [108*][157]
Potted beef, veal, game, &c., [503][314]
—— —— veal, game, &c., why in season at the same time as mock turtle, [note] under [247][219]
Potted ham, &c., [509][318]
Prawns, [175][187]
Poultry, to render immediately ripe for roasting[58]
—— marketing tables for[357]
Pudding, my, [554][341]
—— plum, [553][ib.]
—— ditto, do. sauce for, [269][232]
—— suet, [551][340]
—— Yorkshire, [552][341]
—— pease, [555][343]
—— macaroni, [543][332]
—— batter[346]
—— bread and butter, boiled and baked, [557][344]
—— Boston apple[345]
—— spring fruit[ib.]
—— Nottingham[ib.]
—— Newmarket[346]
—— Newcastle or cabinet[ib.]
—— Vermicelli[ib.]
—— bread[ib.]
—— custard[347]
—— boiled ditto[ib.]
—— college ([Ap. 105].)[395]
—— rice, baked or boiled[ib.]
—— ground[ib.]
—— save-all ([Ap. 110].)[396]
Puddings and pies, Obs. on[392]
Pudding catchup, [446][285]
Puff paste ([Ap. 1].)[360]
Pulled turkey, chicken, &c., [534][328]
Punch, directly, [478][298]
—— essence of, to make, [479][ib.]
Purger souvent les Cuisiniers (de la nécessité)[26]
Pig’s pettitoes, [12][117]
Politeness, ancient rules for, [note][29]
Porpus[33]
Pie, Jeffery Hudson served up in one[34]
Provisions, how to procure the best,[61]. [357]
Pepper, Obs. on[93]
—— double headed boxes[65]
Queen’s drops ([Ap. 62].)[378]
Quin’s sauce, [425][278]
—— ditto, Obs. on Ann Chovy’s marriage, in [note] to [433][281]
Rabbit, roast, [67][142]
—— boiled, [17][121]
—— broiled, [97][154]
—— soup, [241][215]
—— pie ([Ap. 17].)[365]
—— a Welch, [539][330]
Ragoût beef, see [Obs.] to [493][309]
—— sauce, [329][249]
—— savoury powder, [457][288]
—— quintessence of ditto, [460][290]
—— of poultry, to dress, [530*][327]
—— breast of veal, [517][319]
—— raised pies ([Ap. 5].)[361]
—— French pies ([Ap. 18].)[365]
—— ham pie ([Ap. 19].)[ib.]
—— pork pie ([Ap. 21].)[366]
—— lamb pie ([Ap. 23].)[ib.]
Raspberry vinegar, [390][266]
—— wine or brandy, [469][295]
—— jam ([Ap. 92].)[387]
Red cabbage, pickled ([Ap. 120].)[403]
Rhubarb, various ways of dressing[347]
Rice blancmange ([Ap. 109].)[396]
—— pudding ([Ap. 106].)[395]
—— ground pudding ([Ap. 107].)[ib.]
—— sauce, [321*][246]
—— snowballs ([Ap. 108].)[396]
Ripe fruit tarts ([Ap. 30].)[369]
Roasting, see the [2d chapter] of Rudiments of Cookery[74]
Robert sauce for pork and geese, [342][252]
Roe boat ditto, see [Obs.] to [342][ib.]
Rouge, see [note] to [433][281]
Roux, see [Obs.] to [257][229]
Rump steak, broiled, [94][151]
—— —— stewed, [500][311]
—— —— do. with onion gravy, [501][312]
—— —— pie ([Ap. 15].)[364]
Romans ate five meals a day[34]
—— their favourite dishes[35]
—— liquamen and garum[ib.]
Sack posset, Sir F. Shepherd’s, [467*][295]
Sage and onion sauce, [300][241]
Sally Lunn tea cakes ([Ap. 101].)[390]
Salt, to prepare for table, [371][260]
Salt fish, [150][173]
Salting meat, [6][111]
—— to make it red, [6][ib.]
—— to make it savoury, [6][112]
—— to pickle meat[ib.]
Sandwiches, [504][316]
Save-all pudding ([Ap. 110].)[396]
Scotch haggis, [488*][305]
—— collops, [517][321]
—— ditto, minced[306]
—— gravy, see [Obs.] to [326][248]
—— brose, [205*][201]
—— barley broth, [204][199]
—— beef, [note][123]
—— soups, [205][200]
—— winter hotch potch, [205][ib.]
—— leek soup, or cocky leeky, [205][201]
—— lamb stew, [205][ib.]
Salads, Evelyn’s directions about, [138] and [372][166]. [260]
—— Dutch, French, Italian, &c., [Obs.] to [372][261]
Salad sauce, [372] and [453][260]. [287]
Salmon, pickled, [161][180]
—— boiled, [162][ib.]
—— broiled, [163][181]
Sauce, before you make, read the [8th chapter] of the Rudiments of Cookery[100]
—— anchovy, [270][232]
—— apple, [304][242]
—— basil vinegar or wine, [397][269]
—— balls for mock turtle, [380][265]
—— bechamel, [364][257]
—— bottled oyster, [278][234]
—— beef gravy, for poultry, [329][249]
—— bonne bouche for a goose, [341][251]
—— bread, [321][246]
—— browning, [322][ib.]
—— butter, melted, [256][228]
—— burnt, ditto, [260][230]
—— clarified, ditto, [259][ib.]
—— oiled, ditto, [260*][ib.]
—— to recover, [N.B.] to [256][229]
—— catchup of mushrooms, [439][283]
—— of walnuts, [438][282]
—— of cockles, &c., [442][285]
—— for puddings, [446][ib.]
—— camp vinegar, [403][271]
—— caper, [274][233]
—— celery, [289][238]
—— ditto, brown, [290][ib.]
—— chervil, [264][231]
—— Chili vinegar, [405][273]
—— crisp parsley, [318][245]
—— cucumber, [135][165]
—— curry, [348][254]
—— egg, [267][232]
—— essence of turtle, [343*][252]
—— —— of ham, [351][254]
—— —— of mushrooms, [440][285]
—— —— of oysters, [441][ib.]
—— —— of Cayenne, [405][273]
—— —— of anchovy, [433][280]
—— —— of lemon peel, [407][274]
—— quintessence of ditto, [408][ib.]
—— —— essence of celery, [409][275]
—— —— of ginger, [411][ib.]
—— —— of allspice, [412][ib.]
—— —— of clove,
—— —— of mace,		}[414]
[276]
—— —— of cinnamon, [416][ib.]
—— —— of soup herbs, [420][277]
—— —— of soup herb and savoury spice, [422][ib.]
—— —— of eschalot, [402][271]
—— —— of punch, [479][298]
—— eschalot, [294][239]
—— ditto, vinegar, [401][271]
—— fennel and butter for mackerel, &c., [265][232]
—— fish, [425][278]
—— forcemeat, to make, [373][262]
—— forcemeat balls for mock turtle, [380][265]
—— egg balls, [381][266]
—— curry ditto, [382][ib.]
—— fish forcemeat, [383][ib.]
—— zest ditto, [386][ib.]
—— for veal, [375][264]
—— to mix orange or lemon peel, [387][266]
—— gravy for poultry, ragoûts, &c., [329][249]
—— ditto for game, [337][251]
—— ditto for wild duck, [338][ib.]
—— ditto of onion, [299][241]
—— ditto of garlic, [311][244]
—— ditto for roasted meat, [326][248]
—— ditto for boiled ditto, [327][249]
—— wow wow, for boiled beef, [328][ib.]
—— wine, see venison, [344][253]
—— vinegar for venison, [345][ib.]
—— mutton[ib.]
—— for grills, [355][254]
—— for chops and steaks, [356][255]
—— for cold meat or poultry, [359][ib.]
—— for hashes of mutton, &c., [360][256]
—— for ditto of veal, [361][257]
—— relish for chops, [423][278]
—— gooseberry, [263][231]
—— garlic, [272][233]
—— ditto gravy, [311][244]
—— ditto vinegar, [400][270]
—— M. Kelly’s, for calf’s head or cow heel, [311*][244]
—— ditto, ditto, piquante, [311*][ib.]
—— lemon, syrup of, [391][267]
—— lemonade in a minute, [477][297]
—— lemon, [273][233]
—— ditto, and liver, or parsley and liver sauce, [287][237]
—— liver, for fish, [288][238]
—— lobster, [284][236]
—— for lobster, [285][237]
—— mackerel roe, [266][231]
—— green mint, [303][242]
—— vinegar, [398][270]
—— mushroom, [305][242]
—— ditto, brown, [306][243]
—— ditto, in five minutes, [307][ib.]
—— mustard, to make, [370][259]
—— ditto, in a minute, [369][ib.]
—— ditto, to keep, [427][278]
—— oyster, [278][234]
—— bottled, ditto, [280][ib.]
—— onion, [297][240]
—— ditto, white, for rabbits, &c. [298][ib.]
—— young onion, [296][ib.]
—— fried, or brown onion, [299][241]
—— sage and onion, [300][ib.]
—— ox heel jelly, [198][197]
—— parsley and butter, [261][230]
—— ditto, fried, [317][244]
—— ditto, crisp, [318][245]
—— pease powder, [458][289]
—— pickles, [462][292]
—— piquante vinegar, [453][287]
—— plum pudding, [269][232]
—— poivrade, [365][259]
—— poor man’s, [310][243]
—— potato mucilage, [448][286]
—— ragoût sauce, [329][249]
—— ragoût powder, [457][288]
—— quintessence of ragoût powder, [460][290]
—— rice, [321*][246]
—— salad mixture, [372][260]
—— salad, [453][287]
—— superlative, [429][278]
—— box, [462][59]. [292]
Savoy biscuits ([Ap. 69].)[380]
Savoys, [120][160]
Savoury salt beef, [496][310]
Savoury pies, pasties, &c. ([Ap. 12.])[363]
Soup herb powder, or vegetable relish, [459][289]
Shrimps, potted, [175][187]
Shrimp sauce, [283][235]
Shrub, [479][298]
Small puffs of preserved fruit, ([Ap. 36].)[370]
Snipes, [77][144]
Soda water, Obs. on, [note][38]
Sorrel sauce, [291][238]
Sponge biscuits, ([Ap. 66].)[379]
Sprouts, [121][160]
Sparerib of bacon, to roast, [53][132]
Spices, Obs. on, [429][279]
Soup herb and savoury powder, [460][290]
—— spirit, [420], [421], [422][277]
Spinage, [122][160]
Stock, first, [note] to [185][193]
—— second, [note] to [185][194]
Stuffing, [373][262]
—— for hare, [379][265]
—— for goose, [378][ib.]
—— for turkey, [377][ib.]
—— for veal, [374][264]
Suet pudding, [551][340]
Syrup, clarified, [475][297]
—— of lemon peel, [393][268]
—— of lemon, [391][267]
—— of orange, [392][268]
Stomach, an Englishman’s cooking kettle, Dr. Hunter’s Obs. on; Waterhouse’s ditto, [note][15]
—— the machinery of life[19]
—— Dr. Cheyne’s Obs. on; Abernethy’s ditto[20]
Stomachic tincture, [569][352]
Spectacles for Gourmands, [note][23]
Spring fruit, various ways of dressing[347]
Sprats, to broil, [170*][185]
—— to pickle, [171][185]
—— to stew, [170**][ib.]
—— to fry, [173][187]
Servants, Rev. Wm. Watkins’ excellent institution for the encouragement of[25]
—— friendly advice to[46]
—— maxims for[49]
Swan[33]
Seals[34]
Skate, [148][172]
Soups, under the name of the article they are made of.
Soup, Obs. on[89]
—— cheap[91]
—— and bouilli, [238][212]
Steaks, [85], [94][148]. [151]
Stew pan[89]
Suet, to clarify for frying, &c. [84][147]
—— puddings[393]
Sausages, to fry, [87][148]
Sweetbread, to fry, [88][149]
—— do. plain, [89][ib.]
Sweet, or short and crisp tart paste ([Ap. 4].)[360]
Sea kale, [124][162]
Soles, to boil, [144][169]
—— to fry, [145][ib.]
—— to stew, [146], [158], [164][171]. [177]. [181]
—— filleted, [147][171]
Skate, fried, [154][175]
Sturgeon, [152][174]
Tart paste ([Ap. 3].)[360]
Tartlets ([Ap. 34].)[370]
Taste, the Committee of, Preface[xi.]
—— the Magazine of, [462][63]. [292]
—— varieties of[51]
Tastes, six simple, [note][53]
Tamis, [note] to, [189][195]
Tankard, cool, [464][294]
Tarragon sauce, [264][232]
—— vinegar, [396][268]
Tea, to make, [550][339]
Tender, to make meat[58]
Tewahdiddle, [467][294]
Thickening, or roux, [257][229]
—— ditto[98]
Toast and water, [463][293]
—— and cheese, [539][330]
Toasted cheese, [540][331]
Tomato sauce, [292][239]
—— mock ditto, [293][ib.]
Tongue to boil, [15][119]
—— what the roots are good for, [Obs.] to [15][ib.]
Toothache, cure for, [567][351]
Tripe, [18][121]
Trifle ([Ap. 49].)[374]
Truffles, Obs. on[95]
Turbot, to boil, [140][167]
Turkey, to boil, [16][119]
—— to fatten and whiten, [16][ib.]
—— roast, [57][134]
—— hash, &c. [533][328]
—— pulled, [534][ib.]
Turnips, [130][163]
—— to mash, [131][164]
Turnip-tops, [132][164]
—— soup, [213][202]
Turtle, to dress, [250][223]
—— mock ditto, [247], &c.[219]
—— Birch’s ditto, excellent [note] to [247][ib.]
—— mock mock, ditto, [245][218]
—— English, [248][222]
—— sauce, [343][252]
—— essence, [343*][ib.]
—— hints to turtle eaters, [Obs.] to [493][309]
—— 2500 pounds of, eaten at one dinner, [note] to [250][223]
Twelfth cake ([Ap. 55].)[376]
Vauxhall nectar, to imitate, [480][299]
Veal, to boil, [4][109]
—— to roast, [33][127]
—— fillet, [34][ib.]
—— loin, [35][128]
—— shoulder, [36][ib.]
—— neck, best end, [37][ib.]
—— breast, [38][ib.]
—— sweetbread, [39][ib.]
—— cutlet, [90][149]
—— ditto, sauce for, [90][ib.]
—— ditto, full dressed, [521][322]
—— broth, [191][195]
—— gravy, [192][ib.]
—— knuckle soup, [193][196]
—— stuffing, Roger Fowler’s, [374][264]
—— forcemeat, [375][ib.]
—— breast, stewed, [515][319]
—— minced, [511*][318]
—— hashed, [511][ib.]
—— sauce for, [361][257]
—— excellent hot ragoût of cold veal, [512][319]
—— potted, [503][314]
—— breast ragoût, [517][319]
—— ditto, with pease, [note] to [517][320]
—— olives, [518][321]
—— cutlets, broiled, [521][322]
—— knuckle, to ragoût, [522][323]
—— with rice, [523][ib.]
—— Gay’s receipt, ditto, [524][ib.]
—— and ham patties ([Ap. 28].)[368]
—— —— —— pie ([Ap. 20].)[366]
Vegetables, Obs. on. See the [5th chapter] of the Rudiments of Cookery[83]
Vegetable essences, to extract, [417.*][277]
—— marrow[348]
—— marketing tables for[359]
Venison, to roast a haunch, [63][139]
—— neck or shoulder, [64][140]
—— to hash, [528][325]
—— to vensonify mutton, [32][126]
—— the Devil’s[33]
—— wine sauce for, [344][253]
—— sharp ditto for, [345][ib.]
—— sweet ditto, [346][ib.]
—— mutton gravy, [347][ib.]
—— pasty ([Ap. 9].)[362]
Vinegar sauce for venison, [345][253]
—— burnet or cucumber, [399][270]
—— basil, [397][269]
—— cress, [397*][ib.]
—— garlic, [400][270]
—— horseradish, [399*][ib.]
—— eschalot, [401][271]
—— camp, [403][ib.]
—— piquante, [453][287]
—— for salads, [395][268]
—— tarragon, [396][ib.]
—— raspberry, [390][267]
—— sweet and savoury herbs, spices, &c., [Obs.] to [396][269]
—— green mint, [398][270]
—— pyroligneous, [Obs.] on [397*][269]
Vol au vent ([Ap. 25].)[367]
Walnuts, to pickle ([Ap. 116].)[401]
Walnut catchup, [438][282]
Water gruel, immediately, [572][352]
—— various relishes for, [572][ib.]
Water souchy, [156][175]
Watkins, the Rev. G., his hints to heads of families[25]
Welsh rabbit, [539][330]
Wheatears, [81][146]
White sauce, 364, [365][258]
—— wine whey, [566][351]
Whitings, fried, [153][174]
Whip syllabub ([Ap. 50].)[375]
Widgeons and teal, [75][144]
Wild ducks, [74][ib.]
Wine sauce for venison, &c., [344][253]
—— eschalot, [402][271]
Woodcock, [76][144]
—— has the same honours paid to it as the Grand Lama, [note] to [76][ib.]
Wow wow sauce for boiled beef, [328][249]
Weights and measures for cookery, table of[64]
Weight, the diminution that takes place in cooking[70]
Yorkshire pudding, [552][341]

THE END