Chapter VIII., but increase the ingredients to three or four times the

quantity, according to the size of the joint. Lay over the veal, or not, as is most convenient, thin slices of half-boiled bacon, or of ham; press the forcemeat into the form of a short compact _rouleau_ and lay it in the centre of one side of the breast; then roll it up and skewer the ends closely with small skewers, and bind the joint firmly into good form with tape or twine. When thus prepared, it may be slowly stewed in very good veal stock until it is tender quite through, and which should be _hot_ when it is laid in; or embedded in the usual ingredients for braising (see Chapter IX., page 180), and sent to table glazed, sauced with an _Espagnole_, or other rich gravy, and garnished with carrots _à la Windsor_ (see page 335), or with sweetbread cutlets, also glazed. Footnote 192: This is very easily done by cutting through the skin down the centre of each. BREAST OF VEAL. SIMPLY STEWED.[193] Footnote 193: We give here the English receipt of an excellent practical cook for “Stewed Breast of veal,” as it may be acceptable to some of our readers, After it has been boned, flattened, and trimmed, season it well, and let it lie for an hour or two (this, we do not consider essential); then prepare some good veal forcemeat, to which let a little minced shalot be added, and spread it over the veal If you have any cold _tongue_ or lean of ham, cut it in square strips, and lay them the short way of the meat that they may be shewn when it is carved. Roll it up very tight, and keep it in good shape; enclose it in a cloth as you would a jam-pudding, and lace it up well, then lay it into a braising-pan with three onions, as many large carrots thickly sliced, some spice, sweet herbs, and sufficient fresh second-stock or strong veal broth to more than half cover it, and stew it very gently over a slow fire for three hours: turn it occasionally without disturbing the _braise_ which surrounds it. Glaze it before it is sent to table, and serve it with Spanish sauce, or with rich English brown gravy, flavoured with a glass of sherry; and garnish it with stewed mushrooms in small heaps, and fried forcemeat balls. Omit the forcemeat from the preceding receipt, and stew the joint tender in good veal broth, or shin of beef stock. Drain, and dish it. Pour a little rich gravy round it, and garnish it with nicely fried balls of the forcemeat No. 1, Chapter VIII., or with mushroom-forcemeat (No. 7). Mushroom-sauce is always an excellent accompaniment to a joint of veal. The liquor in which the breast is stewed or braised is too fat to serve as sauce until it has been cooled and cleared. The veal can be cooked without boning, but will have but an indifferent appearance. It should in that case be slowly brought to boil, and very gently simmered: about two hours and a half will stew it tender. The sweetbread, after being scalded, may be stewed with it for half the time, and served upon it. _Obs._—The breast without the gristles, boned and filled with forcemeat, makes a superior roast. It may also be boiled on occasion, and served with balls of oyster-forcemeat in the dish; or with white mushroom-sauce instead. COMPOTE DE PIGEONS (STEWED PIGEONS.) The French in much of their cookery use more bacon than would generally be suited to a very delicate taste, we think. This bacon, from being cured without saltpetre, and from not being smoked, rather resembles salt pork in flavour: we explain this that the reader may, when so disposed, adapt the receipts we give here to an English table by omitting it. Cut into dice from half to three quarters of a pound of streaked bacon, and fry it gently in a large stewpan with a morsel of butter until it is very lightly browned; lift it out, and put in three or four young pigeons trussed as for boiling. When they have become firm, and lightly coloured, lift them out, and stir a large tablespoonful of flour to the fat. When this thickening (_roux_) is also slightly browned, add gradually to it a pint, or something more, of boiling veal-stock or strong broth; put back the birds and the bacon, with a few small button-onions when their flavour is liked, and stew the whole very gently for three quarters of an hour. Dish the pigeons neatly with the bacon and onions laid between them; skim all the fat from the sauce, reduce it quickly, and strain it over them. The birds should be laid into the stewpan with the breasts downwards. The third, or half of a pottle of small mushrooms is sometimes added to this dish. It may be converted into a _compote aux petits pois_ by adding to the pigeons when the broth, in which they are laid, first begins to boil, a pint and a half of young peas. For these, a pint and a quarter, at the least, of liquid will be required, and a full hour’s stewing. The economist can substitute water for the broth. When the birds can be had at little cost, one, two, or more, according to circumstances, should be stewed down to make broth or sauce for the others. _Obs._—Pigeons are excellent filled with the mushrooms _au beurre_, of page 329, and either roasted or stewed. To broil them proceed as directed for a partridge (French receipt), page 290. MAI TRANK (MAY-DRINK). (_German._) [Illustration] Put into a large deep jug one pint of light white wine to two of red, and dissolve in it sufficient sugar to sweeten it agreeably. Wipe a sound China orange, cut it in rather thick slices, without paring it, and add it to the wine; then throw in some small bunches or faggots of the fragrant little plant called _woodruff_; cover the jug closely to exclude the air and leave it until the following day. Serve it to all _May-day visitors_. One orange will be sufficient for three pints of wine. The woodruff should be washed and well drained before it is thrown into the jug; and the quantity of it used should not be _very_ large, or the flavour of the beverage will be rather injured than improved by it. We have tried this receipt on a small scale with lemon-rind instead of oranges, and the mixture was very agreeable. Rhenish wine should properly be used for it; but this is expensive in England. The woodruff is more odorous when dried gradually in the shade than when it is fresh gathered, and imparts a pleasant fragrance to linen, as lavender does. It grows wild in Kent, Surrey, and other parts of England, and flourishes in many suburban gardens in the neighbourhood of London. A VIENNESE SOUFFLÉ-PUDDING, CALLED SALZBURGER NOCKERL. At the moment of going to press, we have received direct from Vienna the following receipt, which we cannot resist offering to the reader for trial, as we are assured that the dish is one of the most delicate and delicious soufflé-puddings that can be made. (A) Take butter, four ounces; sugar in powder, three ounces; fine flour, one ounce and a half or two ounces; and the yellow of eight eggs; beat these together in a convenient sized basin till the mixture gets frothy. (The butter should probably first be beaten to cream.) (B) Beat to snow the whites of the eight eggs. (C) Take three pounds (or pints) of new milk, put it in an open stewpan over a gentle fire, and let it boil. (D) Next, prepare a china casserole (enamelled stewpan—a copper one will do) by greasing its internal surface. As soon as the milk boils, mix gently A and B together, and with a small spoon take portions of this shape and size and lay them over the surface of the boiling milk till it is entirely covered with them. Let them boil for four or five minutes to cook them; then put them in convenient order on the ground of the greased _casserole_ (stewpan). Go on putting in the same manner small portions of the mixture on the surface of the boiling milk, and when cooked, place a new layer of them in the stewpan over the first; and continue the same operation until the mixture is all consumed. Take now the remainder of the milk, and add it to the beaten yellow (yolks) of two eggs, some sugar, and some powdered vanilla. Pour this over the cooked pastry in the stewpan, and set it into a gently heated oven. Leave it there until it gets brown; then powder it with vanilla-sugar, and send it to the table. -------------- _Author’s Note._—The preceding directions were written by a physician of Vienna, at whose table the dish was served. It was turned out of the casserole, and served with the greatest expedition; but we think it would perhaps answer more generally here, to bake it in a _soufflé_ dish, and to leave it undisturbed. We would also suggest, that the yolk of a third egg might sometimes be needed to bind the mixture well together. A good and experienced cook would easily ascertain the best mode of ensuring the success of the preparation. We must observe, that the form of the enamelled _stewpans_ made commonly in this country prevents their being well adapted for use in the present receipt: those of copper are better suited to it. Half the proportion of the ingredients might, by way of experiment, be prepared and baked in a tart-dish, as our puddings frequently are; or in a small round cake mould, with a band of writing paper fastened round the top. The vanilla sugar is prepared by cutting the bean up small, and pounding it with some sugar in a mortar, and then passing it through a very fine sieve. The “cooked portions” of which the soufflé is principally composed are the shape, and about half the size of the inside of an egg-spoon. If somewhat larger, they would _possibly_ answer as well. ------------------------------------------------------------------------ INDEX. ------- Acton gingerbread, 552 Albert’s, Prince, pudding, 411 Almond, cake, 545 candy, 566 cream, for blamange, 478 macaroons, 544 paste, 367 paste, fairy fancies of, 368 paste, tartlets of, 367 pudding, 425 pudding, Jewish, 608 shamrocks (very good and very pretty), 574 Almonds to blanch, 542 chocolate, 568 to colour for cakes or pastry, 542 in cheese-cakes, 361 to pound, 542 in soups, 21 to reduce to paste, the quickest and easiest way, 542 Alose, or Shad, to cook, 79 American oven, 178 Anchovies, to fillet, 389 fried in batter, 84 potted, 306 curried toasts with, 389 Anchovy, butter, 138 sauce, 115 _Appel krapfen_ (German receipt), 373 Apple cake, 362 calf’s-feet jelly, 464 Charlotte, or _Charlotte de Pommes_, 486 marmalade for _Charlotte de Pommes_, 487 custards, 482 dumplings, fashionable, 420 fritters, 384 hedgehog, or _Suédoise_, 480 jelly, 522 jelly, exceedingly fine, 523 juice, prepared, 456 pudding, 408 pudding, common, 409 sauce, 124 sauce, baked, 124 sauce, brown, 125 soup, 21 snow-balls, 421 tart, 363 young green, tart, 364 creamed tart, 364 Apples, baked _compote_ of (our little lady’s receipt), 572 buttered, or _Pommes au beurre_, 488 Apricots, _compote_ of green, 457 Apricots dried, French receipt for, 517 to dry, a quick and easy method, 517 Apricot blamange, 479 fritters, 384 marmalade, 516 Arabian, or Turkish Piláw, Mr. Lane’s receipt for, 614 Artichokes, Jerusalem, _à la Reine_, 338 to boil, 326 _en salade_, 326 to remove the chokes from, 326 Jerusalem, to boil, 337 Jerusalem, to fry, 338 Jerusalem, mashed, 338 soup of, 19 Asparagus, to boil, 319 to serve cold (observation), 319 points, dressed like peas (_entremets_), 319 _Aspic_, or clear savoury jelly, 104 Arocē Docēe, or sweet rice _à la Portugaise_, 489 Arrow-root, to thicken sauces with, 106 to thicken soup with, 2, 4 Potato, 154 sauce (clear), 403 Bacon, to boil, 259 broiled or fried, 259 Cobbett’s receipt for, 252 dressed rashers of, 259 French, for larding, 254 lardoons of, 181 to pickle cheeks of, 254 genuine Yorkshire receipt for curing, 253 super-excellent, 256 Bain-marie, use of, 105 Baked apple-pudding, or custard, 437 apple-pudding, the lady’s or invalid’s, new, 608 apple-pudding, a common, 409 _compote_ of apples, 572 minced beef, 207 round of spiced beef, 199 beet-root, 339 bread-puddings, 429, 430 calf’s feet and head, 178 custard, 483 haddocks, 73 ham, 258 joints, with potatoes, 179 mackerel, 70 marrow bones, 208 mullet, 76 ox-cheek, 208 pike, 81 potatoes, 312 raisin puddings, 441, 442 salmon, 60, 179 smelts, 78 soles (or _soles au plat_), 66 soup, 178 sucking-pig, 250 whitings, _à la Française_, 68 Baking, directions for, or oven cookery, 178 Banbury cakes, 549 Bantam’s eggs, to boil or poach, 446, 449 Barberries, to pickle, in bunches, to preserve, 526 stewed, for rice-crust, 459 Barberry jam, a good receipt for, 526 jam, another receipt for, 527 superior jelly and marmalade, 527 and rice pudding, tart, 364 Barley-sugar, 564 Barley-water, excellent (poor Xury’s receipt), 583 Basket, wire, for frying, 177 Batter, French, for frying meat and vegetables, &c., 130 cod’s sounds fried in, 63 salsify, fried in, 341 spring fruit, fried in, 383 to mix for puddings, 397 _Béchamel_, 108 Beans, French, to boil, 321 _à la Française_, 321 another excellent receipt for, 322 Windsor, to boil, 322 Beef, _à la mode_, 192 _breslaw_ of, 206 cake (very good), 190 to choose, 184 minced collops of, _au naturel_, 201 savoury minced collops of, 201 Scotch minced collops of, 202 richer minced collops of, 202 divisions of, 184 Dutch or hung, 197 extract of, Baron Liebig’s, 6 fillet of, braised, 180 fillet of, roast, 187 hashed, French receipt for, 206 cold, common hash of, 205 cold, excellent hash of, 205 collared, 198 collared, another receipt for, 198 gravy, Baron Liebig’s, 96 Norman hash of, 206 heart, to roast, 204 Jewish (smoked), 606 kidney, to dress, 204 kidney (a plainer way), 205 marrow, clarified for keeping, 208 marrow, to prepare for frying croustades, &c., 388 marrow-bones, to boil, 207 marrow-bones, baked, 208 minced, baked, 207 palates (_Entrée_), 194 palates (Neapolitan mode), 195 Hamburg pickle for, 197 another pickle for, 197 ribs of, to roast, 185 roll, or _canellon de bœuf_, 201 miniature round of, 200 round of, to salt and boil, 196 round of, spiced, 199 round of, roast, 186 rump of, to roast, 186 rump of, to stew, 194 to salt and pickle, various ways, 196 common receipt for salting, 198 saunders of, 207 shin of, to stew, 192 shin of, for stock, 97 sirloin of, to roast, 185 sirloin of, stewed, 193 spiced (good and wholesome), 199 smoked, 606 steak, roast, 187 steak, stewed, 189 steak, stewed in its own gravy, 189 steaks, best and most tender, 185 steaks, broiled, 187 steaks, broiled, sauces appropriate to, 188 steaks, fried, 189 steaks, _à la Française_, 188 steaks, _à la Française_, another receipt for, 189 steak pie, 354 steak puddings, 399, 401 good English stew of, 191 German stew, 190 _Stufato_, 615 Welsh stew of, 191 tongue (Bordyke’s receipt for stewing), 203 tongue potted, 305 tongues (various modes of curing), 202 tongues, to dress, 203 tongues, Suffolk receipt for, 203 Beet-root, to bake, 339 to boil, 339 to stew, 340 Belgrave mould, 469 Bengal currie powders, 615 Bermuda witches, 491 Birthday syllabub, 581 Biscuits, Aunt Charlotte’s, 561 Captain’s, good, 560 Colonel’s, 561 cheap ginger, 560 Threadneedle-street, 560 wine, 560 Bishop, Oxford receipt for, 580 Black-cap pudding, 407 Black-caps _par excellence_, 460 Black cock, and gray hen, to roast, 291 Blamange, or blanc manger, apricot, 479 good common (author’s receipt), 476 calf’s feet, to make, 454 currant, 479 quince (delicious), 478 quince, with almond cream, 478 rich, 477 strawberry (extremely good), 477 strengthening, 476 _Blanc_, a, 169 Blanch, to, meat, vegetables, &c., 182 _Blanquette_, of sucking pig, 250 of veal or lamb with mushrooms, 229 Boil, to, meat, 167 a round of beef, 196 Boiled, calf’s head, 210 chestnuts, 274 custards, 481 eels (German receipt), 83 fowls, 273 leeks, 318 rice, to serve with stewed fruit, &c., 422 rice-pudding, 419, 420 turnip radishes, 318 breast of veal, 218 fillet of veal, 217 knuckle of veal, 221 loin of veal, 218 Boiling, general directions for, 167 scientific, Baron Liebig’s directions for, 168 Bonbons, palace, 567 Bone, to, calf’s head for brawn, 24, 215 calf’s head, the cook’s receipt, 211 calf’s head for mock turtle soup, 24 a fowl or turkey without opening it, 265 a fowl or turkey, another mode, 265 fowls, for fricassees, curries, and pies, 266 a hare, 285 a leg of mutton, 236 a loin of mutton for pies, 355 a breast of veal, 618 a shoulder of veal or mutton, 219 neck of venison for pies, 352 Boning, general directions for, 182 Bottle Jack, 170 Bottled fruits, for winter use, gooseberries, tomatas, or tomata-catsup, 151 _Boudin, à la Richelieu_, 288 _Boudinettes_ of lobsters, &c., 92 _Boulettes_, potato, 314 _Bouilli_, French receipt for hashed, 206 _Bouillon_, observations on, 9 Brain cakes, 162 another receipt for, 162 _Braise_, to burn, 180 Braised fillet of beef, 180 leg of mutton, 236 Braising, directions for, 180 Brandy, cherry (Tappington Everard receipt), 579 lemon, for flavouring sweet dishes, 153 peaches preserved in, 571 trifle, or tipsy cake, 274 Brandied morella cherries, 571 _Brawn Brack_, cake (Irish), 546 good, light, 554 Brawn, calf’s head (author’s receipt), 215 Tenbridge, 260 Bread, Bordyke receipt for, 597 to know when baked, 604 Bavarian brown, Liebig’s, 599 brown, English, 599 crumbs, fried, 131 crumbs, to prepare for frying fish, 131 dairy, without yeast, 602 to freshen stale, 603 to fry for garnishing, 131 to fry for soups, 5 with German yeast, 598 home-made, remarks on, 594 household, 596 to keep, 603 partridges served with, 279 patties, 387 potato, 600 puddings, 418, 430 and butter puddings, 428, 429 rules to be observed in making, 596 sauce, 112 sauce with onion, 113 unfermented, 599 to purify yeast for, 595 Bream, sea, to dress, 75 _Brioche_ paste, 349 Brill, to boil, 58 Broccoli, 326 Broiled beef steak, 187 bacon, 259 cutlets, mutton, 241 cutlets, pork, 251 eels with sage (German), 617 fowl, 274 mackerel, 71 red mullet, 76 partridge, 290 partridge (French receipt), 290 Broiling, general directions for, 175 Broil, the Cavalier’s, 240 Broth, or _bouillon_, 6 veal, or mutton, 44 Browned flour for thickening soups and sauces, 131 Browning, with salamander, 183 Brown, rich, English gravy, 99 apple sauce, 125 caper sauce, 121 chestnut sauce, 129 mushroom sauce, 123 onion sauce, 125 rabbit soup, 31 Brown to, with salamander, 183 Brussels sprouts, 340 Buns, light, of different kinds, 559 Exeter, 559 excellent soda, 561 Geneva, 601 Burdwan, an Indian, 612 Burlington Whimsey, 212 Burnt coffee, or _gloria_, 592 Buttered apples, 488 cherries, 490 Butter, anchovy, 138 burnt, or browned, 109 clarified, for storing and for immediate use, 110 to cool for crust, 345 creamed, and otherwise prepared for cakes, 543 lobster, 138 melted, good common, 108 melted, French, 109 melted, rich, 108 melted, rich, without flour, 109 melted, white, 109 loin of lamb stewed in, 246 truffled, 139 Buttermilk, for bread, 602 Cabbage, to boil, 332 stewed, 333 red, to stew (Flemish receipt), 340 red, to pickle, 539 _Café noir_, 592 Cake, fine almond, 545 apple, 362 beef or mutton, 190 breakfast, French, 549 a cheap common, 555 cream cake, 554 thick, light gingerbread, 551 a good light luncheon cake, 554 cheap nursery, 555 a good Madeira, 548 pound, 546 rice, 546 sausage-meat, or _pain de porc frais_, 261 a good soda, 556 a good sponge, 547 a smaller sponge, 547 tipsy, 474 veal, 222 veal, good (Bordyke receipt for), 222 Venetian or Neapolitan (super-excellent), 547 white, 546 Cakes, Banbury, 549 to colour sugar candy for, 542 flead, or fleed, 558 cocoa-nut gingerbread, 552 common gingerbread, 553 richer gingerbread, 553 queen, 556 general remarks on, 540 very good small rich, 558 to prepare butter for rich, 543 to whisk eggs for light rich, 543 small, sugar, various, 558 small Venetian, 548 Calf’s head, _à la Maître d’Hôtel_, 214 boiled, 210 brawn (author’s receipt), 215 to clear the hair from, 210 cutlets of, 213 hashed, 213 a cheap hash of, 213 prepared, the cook’s receipt, 211 soup, 27 The Warder’s way, 211 Calf’s feet jelly (_entremets_), 461 another receipt for, 462 jelly, apple, 464 jelly, orange, 464 modern varieties of, 463 to prepare for stock, 453 stewed, 228 stock, 453 stock, to clarify, 454 Calf’s liver, stoved or stewed, 228 roast, 229 sweetbreads, 227 Cambridge milk punch, 581 Candy, cocoa-nut, 566 ginger, 565 orange-flower, 565 orange-flower (another receipt for), 566 _Canellon de bœuf_, 201 _Canellons_, filled with apricot or peach marmalade, 385 of _brioche_ paste, 385 Caper sauce, 121 sauce for fish, 121 Capillaire in punch, 580 Caramel, to boil sugar to, 563 the quickest way, 563 Carp, to stew, 82 Carrots, _au beurre_, 336 to boil, 335 in their own juice 337 mashed, or buttered (Dutch), 336 in plum pudding, 417 sweet, for second course, 336 the Windsor receipt (_Entrée_), 335 Carrot, soup, common, 20 soup, a finer, 20 _Casserole_ of rice, savoury, 351 of rice, sweet, 438 Catsup, the cook’s, or compound, 149 lemon, 150 mushroom, 146,148 mushroom, double, 148 pontac, for fish, 150 tomato, 151 walnut, 149, 150 Cauliflowers, to boil, 325 French receipt for, 325 _à la Française_, 326 with Parmesan cheese, 325 Cavalier’s, the, broil, 240 Cayenne, vinegar, 153 Celery, boiled, 341 salad, to serve with pheasants, 341 sauce, 128 stewed, 341 Chantilly baskets, 474 _Charlotte de pommes_, or apple Charlotte, 486 _à la Parisienne_, 487 _Chatnies_ (Mauritian), 144, 610 Cheese, damson, 520 in _fondu_, 379 Italian pork, 260 with maccaroni, 392 with maccaroni, _à la Reine_, 393 in ramakins, 375 to serve with white and maccaroni soup, 13 cheese-cakes, cocoa-nut (Jamaica receipt), 371 Madame Werner’s Rosenvik, 372 Cherries, brandied, morella, 571 Cherries, _compote_ of Kentish, 458 _compote_ of morella, 458 morella, to dry, 504 dried with sugar, 502 dried without, 503 dried, superior receipt, 503 to pickle, 532 brandy, 579 cherry, cheese, 504 cherry, paste, 504 Chestnuts, boiled, 574 roasted, 574 stewed, 342 Chestnut forcemeat, No. 15, 162 sauce, brown, 129 sauce, white, 129 soups, 19 Chetney, various ways of making, 144 Chicken, broiled, 274 cutlets, 275, 276 fried, _à la Malabar_, 276 patties (good), 359 potato pasty, 350 Chicken pie (common), 353 modern pie, 353 Chickens, boiled, 273 fricasseed, 275 in soup, 29 China chilo of mutton, 241 Chocolate, almonds, 568 drops, 567 to make, 592 Spanish receipt for making, 592 Chops, lamb or mutton, broiled, 241 mutton, stewed in their own gravy (good), 240 pork, 251 _Chorissa_, or Jewish sausage, with rice, 607 Christopher North’s own sauce for many meats, 119 Cocoa, to make, 593 Cocoa-nut candy, 566 cheese-cakes, 371 in curries, 296 Doce, 490 gingerbread, 553 macaroons, 545 puddings, 424 soup, 19 Cod fish, to boil, 61 slices of, fried, 61 stewed, 62 stewed in brown sauce, 62 Cod’s sounds, to boil, 63 to fry in batter, 63 Coffee, to boil, 591 breakfast, French, 590 burnt, or coffee _à la Militaire_, vulgarly called _Glosia_, 592 to filter, 590 directions for making, 589 strong, clear, to serve after dinner, called _café noir_, 592 remarks on, 587 to roast, 588 roaster, 588 Cold, calf’s head, to re-dress, 214 Cold, fowls, ditto, 276, 277 leg of mutton, ditto, 207 _Maître d’Hôtel_, sauce, 133 meat, excellent sauces to serve with, 133, 134, 136 salmon, to dress, 59 turbot, ditto, 59 Collops minced, _au naturel_, 201 savoury minced, 201 _sauté_-pan for frying, 176 Scotch, 226 Scotch minced, 202 _Compote_ of apples, baked (our little Lady’s receipt), 572 of green apricots, 457 of bullaces, 458 of cherries, 458 of Kentish cherries, 458 of Morella cherries, 458 of green currants, 457 of red currants, 457 of damsons, 458 of figs, 492 of green gooseberries, 457 of magnum bonum, or other large plums, 458 of peaches, 459 of peaches, another receipt, 459 _Compote de pigeons_, 619 _Compote de pigeons aux petits pois_, 619 of Siberian crabs, 458 of spring fruit (rhubarb), 457 Confectionary, 562 Conjurer, a, its uses, 175 _Consommé_, 10 Constantia jelly, 467 Cookery (English), common causes of its failure, 167 Cool cup, a, 582 Corn, Indian green, to boil, 329 Counsellor’s cup, 585 Crab, cold, dressed, 88 hot, 89 Creamed tartlets, 375 spring fruit, or rhubarb trifle, 486 Cream, Chantilly basket filled with, 474 Cream cake, delicious, 554 crust, 347 Devonshire, or clotted, 451 jelly, filled with, 469 lemon, made without cream, 475 _Nesselróde_, 471 remarks on, 450 Swiss, 473 in soups, 19, 22, 29, 30 Creams, lemon (very good), 475 fruit, 475 Italian, 475 _Crême à la Comtesse_, or the Countess’s cream, 272 _Crême, Parisienne_, 479 _patissiere_, 373 Crisped potatoes, or potato-ribbons, to serve with cheese, 313 _Croquettes_ of rice (_entremets_), 385 of rice, filled with preserve, of rice, savoury, 386 _Croustades_, or Dresden patties, 387 of various kinds, 387 small, dressed in marrow, 388 small, _à la bonne maman_, 389 to prepare marrow for frying, 388 _Croûte aux-champignons_, or mushroom-toast, 330 Crust butter, for puddings, 398 cream, 347 flead, 347 French, for hot or cold meat pies, 347 excellent short, 349 rich short, for tarts, 349 Crust, common suet for pies, 348 very superior suet, for pies, 348 suet, for puddings, 398 Crusts, to serve with cheese, 398 Cucumber (author’s receipt), to dress, 323 soup, 38 vinegar, 152 Cucumbers _à la Crème_, 324 _à la Poulette_, 324 dressed, 323 fried, 324 stewed, 323 Curds and whey, 451 Currants, to clean for puddings and cakes, 397 green, stewed, 457 red, stewed, 457 Currant, blamange, 479 custard, 482 dumplings, 421 jam, red (delicious), 509 jam, white, 510 jelly, fine black, 511 jelly, French, 509 jelly, superlative red, 509 jelly, white, very fine, 510 jelly, tartlets, 375 paste, 510 pudding, 408 syrup, or _sirop de groseilles_, 579 Curried eggs 301 gravy, 302 maccaroni, 300 oysters, 302 toasts, with anchovies, 389 sweetbreads, 301 Currie, Mr. Arnott’s, 297 a Bengal, 298 a dry, 298 common Indian, 299 Currie powder, Mr. Arnott’s, 297 Curries, remarks on, 296 Selim’s (Capt. White’s), 300 Custard, baked, common, 483 a finer 483 currant, 482 the Duke’s, 482 the Queen’s, 481 veal, or a Sefton, 362 Custards, boiled, good, old-fashioned, 481 boiled, rich, 481 chocolate, 483 French, 484 quince, or apple, 482 Cutlets of calf’s head, 213 Chicken, English, 275 of fowls, partridges, or pigeons (_Entrée_), 276 lamb, in their own gravy, stewed, 246 lamb, or mutton, with _Soubise_ sauce, 246 mutton, broiled, 241 of cold mutton, 243 mutton, in their own gravy, stewed, 240 pork, 251 veal _à la Française_, 226 veal _à l’Indienne_, or Indian fashion, 225 veal _à la mode de Londres_, or London fashion, 226 veal, plain, 225 of sweetbreads, 227 Damson, cheese, 520 jam, 519 jelly, 519 solid, 519 pudding, 408 _Des Cerneaux_, or walnut salad, 141 Devonshire junket, 452 Dough nuts, Isle of Wight, receipt for, 556 Dresden patties, or _croustades_, 387 Dried apples, to stew, 572 apricots, French receipt, 517 cherries, with sugar, 502, 503 cherries, without sugar, 503 gooseberries, with and without sugar, 501 mushrooms, 153 plums (_Pruneaux de Tours_), to stew, 573 Dry, to apricots, a quick and easy method, 517 Imperatrice plums, 521 Mogul plums, 515 peaches or nectarines, 518 Duck, stewed, 279 Ducks, to roast, 279 stuffing for, No. 9, 160 wild, to roast, 294 Dumplings, apple (fashionable) 420 currant, light, 421 lemon, 421 Norfolk, 421 Suffolk, or hard, 421 Dutch, or hung beef, 197 custard, 438 flummery, 477 Eels, boiled, German receipt, 83 Cornish receipt, 84 to fry, 83 Egg balls, 162 sauce, for calf’s head, 111 sauce, common, 110 sauce, good, 110 a swan’s, to boil hard, 448 swan’s, _en salade_, 448 Eggs, to boil in the shell, 445 to cook in the shell, without boiling, 445 continental mode of dressing, or _œufs au plat_, 450 Eggs, to dress Guinea fowls or Bantams, 416 to dress turkeys, 417 curried, 301 forced turkey’s or swan’s, 447 forced, for salad, 137 to preserve for many weeks, 444 poached, with gravy, 449 to poach, 449 to whisk, for cakes, 543 Elderberry wine, 584 Elegant, the Economist’s, pudding, 415, 428 lobster salad, 142 English, _brioche_, 349 brown gravy, 99 game pie, 352 puff paste, 346 stew, 191 _Entrées_, beef cake, 190 beef collops, 201 beef palates, 194, 195 beef roll, or _canellon de bœuf_, 201 beef steaks _à la Française_, 188, 189 beef tongues, 202 Bengal currie, 298 _blanquette_ of sucking pig, 250 _blanquette_ of veal or lamb, with mushrooms, 229 broiled mutton cutlets, 241 broiled ox-tail, 195 _boudinettes_ of lobsters, shrimps, &c., 92 calf’s head _à la Maître d’Hôtel_, 214 calf’s head, the Warder’s way, 211 calf’s liver, stewed, 228 _casserole_ of rice, 351 chicken cutlets, 275 chicken patties, 359 _compote de pigeons_, 299 curries, 297, 298, 299, 300, 301, 302, 615 _croquettes_ of savoury, of rice, 386 _croustades_ filled with mince, 387 cutlets of calf’s head, 213 cutlets of fowls, partridges, or pigeons, 275 Dresden patties, 387 fillets of mackerel, 71 fillets of mackerel in wine, 72 fillets of soles, 65 fillets of whitings, 68[194] fowls, _à la Carlsfors_, 273 _fricandeau_ of veal, 223 fricasseed fowls or chickens, 274 fried chicken _à la Malabar_, 275 hashed fowl, 276 lamb cutlets in their own gravy, 246 lamb or mutton cutlets, with _soubise_ sauce, 246 lobster cutlets, 91 lobsters fricasseed, 89 loin of lamb stewed in butter, 216 minced fowl, 276 minced veal with oysters, 231 mutton cutlets in their own gravy, 210 mutton kidneys _à la Française_, 213 Oxford receipt for mutton kidneys, 214 oyster patties, 359 oyster sausages, 87 patties _à la pontife_ and _à la cardinale_, 360 pork cutlets, 251 _rissoles_, 387 _salmis_ of game, 292, 294 savoury _croquettes_ of rice, 386 savoury _rissoles_, 387 sausages and chestnuts, 262 scallops of fowl _au béchamel_, 277 Sefton, a, or veal custard, 362 small _pain de veau_, or veal cake, 222 spring stew of veal, 224 stewed beef-steak, 189 stewed calf’s feet, 228 stewed duck, 278 stewed leg of lamb, with white sauce, 245 stewed ox-tails, 195 stewed tongue, 203 sweetbread cutlets, 227 sweetbreads, stewed, fricasseed, or roasted, 227 truffled sausages, or _saucisses aux truffles_, 263 veal cutlets, 225 veal cutlets or collops, _à la Française_, 226 veal cutlets _à l’Indienne_, or Indian fashion, 225 veal cutlets _à la mode de Londres_, or London fashion, 226 veal fricasseed, 231 minced, 230 _vol-au-vent_, 357 small _vols-au-vents_, 374 _Entremets_, _apfel krapfen_ (German receipt), 373 apple cake, or German tart, 362 apple calf’s feet jelly, 464 Charlotte, 486 apple custards, 482 apple, peach, or orange fritters, 384 apple hedgehog, or _Suédoise_, 480 apple tarts, 363 apricot blamange, 479 arocē docē, or sweet rice _à la Portugaise_, 489 asparagus points, dressed like peas, 319 barberry tart, 364 Bermuda witches, 491 blamanges (various), 476-479 _Entremets_, Black caps, _par excellence_, 460 boiled custards, 481 _brioche_ fritters, 384 buttered cherries, or _cerises au beurre_, 490 calf’s feet jelly, 461, 463 _canellons_, 385 _canellons_ of _brioche_ paste, 385 cauliflowers _à la Française_, 326 cauliflowers with Parmesan cheese, 325 Chantilly basket, 474 Charlotte _à la Parisienne_, 487 chocolate custard, 483 cocoa-nut cheese cakes, 371 _compote_ of peaches, 459 _compotes_ (various) of fruit, 457, 458 constantia jelly, 467 creamed tartlets, 375 _crême à la Comtesse_, or the Countess’s cream, 472 _croquettes_ of rice, 385 _croquettes_ of rice, finer, 386 _croustades_, or sweet patties _à la minute_, 387 cucumbers _à la crême_, 324 cucumbers, _à la poulette_, 324 currant jelly tartlets or custards, 375 custards (baked), 483 custards (various), 481, 484 dressed maccaroni, 392 fairy fancies, 368 _fanchonettes_, 374 forced eggs, or eggs _en surprise_, 447 French beans _à la Française_, 321 _gâteau_ of mixed fruits, 461 _gâteau de pommes_, 460 _gâteau de riz_, 433 _gâteau de semoule_, 430 _genoises à la Reine_, 366 German puffs, 484 _Gertrude à la crême_, 487 green peas _à la Française_, 320 green peas with cream, 321 imperial gooseberry fool, 480 Italian creams, 475 _jaumange_, or _jaune manger_, 477 Jerusalem artichokes _à la Reine_, 338 lemon calf’s feet jelly, 467 lemon creams, 475 lemon fritters, 384 lemon sandwiches, 374 lemon sponge, 480 lemon tartlets, 372 lobster _au béchamel_, 89 lobster salad, 142 Louise Franks’ citron _soufflé_, 378 Madame Werner’s Rosenvik cheese cakes, 372 _Madeleine_ puddings, 432 _Meringue_ of pears, 486 _Meringues_, 550, 551 mincemeat fritters, 383 mince pies, 369 mince pies royal, 370 monitor’s tart, 370 moulded rice, or sago, and apple-juice, 422 mushroom-toast, 330 mushrooms _au beurre_, 329 _Nesselróde_ pudding, 491 _omlette aux fines herbes_, 380 _omlette soufflée_, 381 orange calf’s feet jelly, 434 orange fritters, 384 orange isinglass jelly, 465 oranges filled with jelly, 466 pancakes, 382 pastry sandwiches, 374 plain common fritters, 381 _pommes au beurre_, or buttered apples, 488 potatoes _à la Maître d’Hôtel_, 315 potato _boulettes_, 314 potato fritters, 384 potato-ribbons, 313 potted meats, 303 prawns, 93 pudding-pies, 371 Queen Mab’s summer pudding,[195] 470 quince blamange, 478 ramakins _à l’Ude_, 375 raspberry puffs, 375 rice _à la Vathek_, 440 salad of lobster, 142 sea-kale, 316 sea-kale stewed in gravy, 316 scooped potatoes, 312 spinach _à l’Anglaise_, 317 spinach (French receipt), 316 stewed celery, 341 strawberry blamange, 477 strawberry isinglass jelly, 468 strawberry tartlets, 375 _suédoise_ of peaches, 488 sweet carrots, 336 sweet _casserole_ of rice, 438 sweet maccaroni, 490 Swiss cream, or trifle, 473 tartlets of almond paste, 367 tipsy cake, or brandy trifle, 474 _tourte meringuée_, 363 trifle (excellent), 473 truffles _à l’Italienne_, 331 truffles _à la serviette_, 331 turnips in white sauce, 334 Venetian fritters, 383 _Vol-au-vent à la crême_, 358 _Vol-au-vent_ of fruit, 358 _Vols-au-vent_, small, _à la Parisienne_, 374 Epicurean sauce, 151 Eschalots, to pickle, 537 to serve with venison, 284 Eschalot sauce, mild, 127 vinegar, 152 wine, 153 _Espagnole_, or Spanish sauce, 100 with wine, 100 Fairy Fancies (_fantaisies de fées_), 368 _Fanchonnettes_ (_entremets_), 374 Fancy jellies, 469 Fermentation of bread, 604 _Feuilletage_, or fine puff paste, 345 Figs, stewed, 492 Fillets of mackerel boiled, 71 of mackerel, fried or broiled, 71 of mackerel stewed in wine, 72 of soles, 65 of whitings, 68 Fillet of mutton, 238 of veal _au béchamel_, with oysters, 215 of veal, boiled, 217 of veal, roast, 216 Finnan haddocks (to dress), 74 Fish, to bake, 55 boiled, to render firm, 54 brine, for boiling, 54 best mode of boiling, 53 to choose, 48 to clean, 50 cooking, mode of, best adapted to different kinds of, 51 fat for frying, 55 to keep, 51 to keep hot for table, 56 to know when cooked, 55 to sweeten when tainted, 51 salt, to boil, 62 salt, _à la Maître d’Hôtel_, 63 salt, in potato-pasty, 350 shell, dishes of, 85 Flead, or fleed crust, 347 Flavouring, for sweet dishes, 456 Flounders, to boil, and fry, 75 Flour, browned, for thickening soups, &c., 131 Flour of potatoes (_fecule de pommes de terre_), 154 of rice, 154 _Fondu_, a, 379 Forced turkeys’ or swans’ eggs, 447 turkey, 268 Forcemeats, general remarks on, 156 Forcemeat balls for mock turtle, No. 11, 161 chestnut, No. 15, 162 Mr. Cooke’s for geese or ducks, No. 10, 161 good common, for veal, turkeys, &c., No. 1, 157 another good common, No. 2, 157 French, an excellent, No. 16, 163 French, called _quenelles_, No. 17, 163 for hare, No. 8, 160 mushroom, No. 7, 159 oyster, No. 5, 159 oyster, finer, No. 6, 159 for raised, and other cold pies, No. 18, 164 common suet, No. 4, 158 superior suet, No. 3, 158 _Fourneau économique_, or portable French furnace, 494, 495 Fowl, a, to bone, without opening it, 265 to bone, another way, 265 Fowl, to bone, for fricassees, &c., 266 to broil, 274 _à la Carlsfors_, 273 fried, _à la Malabar_ (_entrée_), 276 hashed, 276 minced (French and other receipts), 277 minced, French receipt (_entrée_), 276 roast (French receipt), 273 to roast a, 272 scollops of, _au béchamel_, 278 Fowl-Guinea, to roast a, 273 Fowl, wild, 294 _salmi_ of, 294 Fowls _à la mayonnaise_, 278 to bone, for fricassees, curries, and pies, 266 boiled, 274 cutlets of, English (_entrée_), 275 fricasseed, 275 cold, _fritot_ of, 277 cold, _grillade_ of, 278 French batter, for frying fruit, vegetables, &c., 130 melted butter, 109 breakfast cake, or Sally Lunn, 549 crust, for hot or cold pies, 347 receipt for boiling a ham, 258 _Maître d’Hôtel_ sauce, 116, 117 rice pudding, 433 partridges, 290 semoulina pudding, 430 salad, 140 salad dressing, 140 _salmi_, or hash of game, 292 thickening, or _roux_, 106 beans, _à la Française_, 321 beans, an excellent receipt for, 322 beans, to boil, 321 Fresh herrings (Farleigh receipt for), 74 _Fricandeau_ of veal, 223 Fried anchovies in batter, 84 bread-crumbs, 131 bread for garnishing, 131 _canellons_, 385 cod-fish, slices of, 61 Jerusalem artichokes, 338 mackerel, 70 parsnips, 337 potatoes, 313 salsify, 341 soles, 64 Fritters, apple, apricot, orange, or peach, 384 _brioche_, 384 cake, 382 lemon, 384 mincemeat (very good), 383 orange, 384 plain, common, 381 of plum pudding, 382 potato, 384 of spring fruit (rhubarb), 383 Venetian, 383 Fruit, to bottle for winter use, 522 creams, 475 _en chemise_, 570 isinglass jellies, 464-469 to weigh the juice of, 498 directions for preserving, 496 remarks on preserved, 493 stewed, 456-459 tart, with royal icing, 363 Frying, general directions for, 176 _Galantine_ of chicken, 266 _Galette_, 557 Game, to choose, 281 directions for keeping, 281 gravy of, 289 hashes of, 292, 294 Gar-fish, to broil or bake, 77 Garlic, mild ragout of, 126 vinegar, 152 _Gâteau_ of mixed fruits, 461 _de pommes_, 460 _de semoule_, or French semoulina pudding, 430 _de riz_, or French rice pudding, 433 Geneva buns, or rolls, 601 Genevese sauce, 117 _Genoises à la Reine_, or her Majesty’s pastry, 366 German puffs, 484 pudding, 412 pudding sauce (delicious), 413 yeast, observations on, 598 Gertrude _à la Crême_, 487 Gherkins, to pickle, 532 to pickle, French receipt, 533 Ginger biscuits, cheap, 560 bread, 553 bread, Acton, 552 bread, cocoa-nut, 553 bread, thick, light, 551 candy, 565 oven cakes, 552 wine (excellent), 584 Glaze, to make, 104 Glaze, to, pastry, 345 Glazing, directions for, 182 for fine pastry and cakes, 345 Goose, to deprive of its strong odour, Obs: 271 to roast, 271 to roast a green, 271 Gooseberries, to bottle for tarts, 499 dried, with sugar, 499 dried, without sugar, 501 Gooseberry jam, red, 500 jam, very fine, 500 jelly, 500, 501 paste, 501 pudding, 435, 408, 420 sauce for mackerel, 120 Grape jelly, 520 Gravies, to heighten the colour and flavour of, 96 introductory remarks on, 84 shin of beef stock for, 97 Gravy, good beef or veal (English receipt), 99 Baron Liebig’s beef (most excellent), 96 rich brown, 99 Gravy cheap, for a fowl, 101 another cheap, 102 curried, 302 _Espagnole_, highly-flavoured, 100 _Espagnole_ with wine, 100 for a goose, 102 in haste, 101 _jus des rognons_, or kidney gravy, 101 orange, for wild fowl, 102 veal, rich, deep-coloured, 98 veal, rich, pale, or _consommé_, 97 for venison, plain, 99 for haunch of venison, 283 rich, for venison, 100 sweet sauce, or gravy, for venison, 100 soup, or stock, clear, pale, 10 soup, cheap, clear, 11 soup, another receipt for, 10 Gray hen, to roast, 291 Green goose, to roast, 271 mint sauce, 132 mint vinegar, 152 orange plum, preserve of, 514 peas, _à la Française_, 320 peas, with cream, 321 pea-soup, cheap, 40 peas-soup, excellent, 39 peas-soup, without meat, 39 Greengage jam, or marmalade, 515 _Groseillée_, 513 Ground rice puddings, 435 in pudding-pies, 371 Grouse, to roast, 292 _salmi_ of, 292 Guava, English, 520 strawberry jelly, which resembles, 505 Guinea-fowl, to roast, 273 Gurnards, to dress in various ways, 74 Haddocks, baked, 73 to boil, 73 Finnan, to dress, 74 to fry, 73 Ham, to bake a, 258 to boil a, 256 to boil a (French receipt), 253 potted, excellent, 304 Hams, Bordyke receipt for, 256 to garnish and ornament in various ways, 257 to pickle, 254 superior to Westphalia (Monsieur Ude’s receipt), 255 genuine Yorkshire receipt for, 253 Hamburgh pickle, for hams, beef, and tongues, 197 another pickle, for hams, beef, and tongues, 197 Hare, to choose, 282 forcemeat for, No. 8, 160 sweet gravy for, 284 in pie, 352 potted, 307 to roast, 284 to roast, superior receipt, 285 soup, superlative, 32 soup, a less expensive, 32 stewed, 286 _Haricots blancs_, 338 Harrico, Norman 224 Hashed _bouilli_, 206 calf’s head, 213 fowl, 276 venison, 284 Hash, a, of cold beef or mutton (excellent), 205 common, of cold beef or mutton, 205 cheap, of calf’s head, 213 Norman, 206 Haunch of mutton, to roast, 234 of venison, to roast, 282 Herrings, fresh (Farleigh receipt), 74 red, _à la Dauphin_, 84 red, common English mode, 84 Iced pudding, _Nesselrôde_, 491 Ice, advantage of, for jellies, fine paste, &c., 575 Ices, observations on, 575 currant, 576 raspberry, 576 strawberry, 576 Icing, for tarts, &c., 345 white or coloured, for fine pastry, or cakes, 543 Imperatrice plums, to dry, 521 very fine marmalade of, 521 Imperial gooseberry fool, 480 Imperials, 545 Indian _Burdwan_, 612 common currie, 299 curried fish, 615 lobster cutlets, 611 pilaw, 614 corn, to boil, 329 Ingoldsby Christmas pudding, 416 Ingredients, which may all be used in making soups, 1 Invalid’s, the, new baked apple pudding, 608 Irish stew, 242 Isinglass to clarify, 454 jelly, Constantia, 467 jelly, orange, 465 jelly, strawberry, and other fruit, 505-508 Italian creams, 475 jelly, 470 _meringues_, 551 modes of dressing maccaroni, 391-393 pork cheese, 260 Jack-bottle, 170 spring, 170 Jam, apricot, or marmalade, 516 barberry, 526 cherry, 502 currant, best black, 512 currant, black, 511 currant, red, superlative, 509 currant, white, a beautiful preserve, 510 damson, 519 gooseberry, red, 500 gooseberry, very fine, 500 green gooseberry, 499 greengage, 515 of mixed fruits, 483 of Mogul plums, 515 peach (or nectarine), 518 raspberry, 506 raspberry, very good, red or white, 507 raspberry, very rich, 506 rhubarb, 498 strawberry, 504 Jaumange, or jaune manger, called also Dutch flummery, 477 Jellies, calf’s feet stock for, 453 to clarify calf’s feet stock for, 454 to clarify isinglass for, 454 fancy, 469 meat, for pies and sauces, 103 cheaper meat, 103 Jelly apple, 522 apple, exceedingly fine, 523 apple, calf’s feet, 464 barberry, 527 calf’s feet, 461, 462 calf’s feet, modern varieties of, 463 calf’s feet, strawberry, 468 lemon, calf’s feet, 467 orange, calf’s feet, 464 orange isinglass, 465 orange, very fine, 465 orange, Seville, very fine, 530 Constantia, 467 black currant, common, 511 black currant, fine, 511 currant, red, 508 currant, red, French, 509 red currant, superlative (Norman receipt), 509 currant, white, very fine, 510 damson, 519 green gooseberry, 498 ripe gooseberry, 500, 501 red grape, 520 guava, English, 520 to extract the juice of plums for, 497 mussel plum, 516 quince, 525 raspberry, 507, 508 rhubarb isinglass, 468 Siberian crab, 526 tartlets, or custards, 375 strawberry, very fine, 505 John Dories, small, baked (author’s receipt), 58 John Dory, to boil a, 58 Jewish almond pudding, 608 table, general directions for the, 609 cookery, remarks on, 606 sausage, or Chorissa, 607 smoked beef, 606 Julep, mint (American), 582 Jumbles, 556 Kale, sea, to boil, 316 stewed in gravy (_entremets_), 316 Kater’s, Captain, receipt for boiling potatoes, 312 Kedgerse (an Indian breakfast dish), 612 Kentish, receipt for cutting up and curing a pig, 254 suet pudding, 407 Kidneys, mutton, _à la Française_, 243 mutton, to broil, 244 mutton, Oxford receipt for, 244 Kidney, beef, to dress, 204, 205 Kohl-cannon, or Kale-cannon (Irish receipt), 315 _Lait, du, à Madame_, 451 Lady’s, the, sauce for fish, 117 Lamb, cutlets, in their own gravy, 246 cutlets, with _Soubise_ sauce, 216 cutlets of cold, 246 leg of, with white sauce, 245 roast loin of, 245 loin of, stewed in butter, 246 to roast a quarter of, 244 roast saddle of, 245 sauce for, 132 Landrail, to roast, 291 Lard, to melt, 248 to preserve unmelted, for many months, 248 to, a pheasant, 287 Larding, general directions for, 181 Larding-needles, 181 Lardoons, 181 Leeks, to boil, 318 Lemonade, delicious, milk, 583 excellent, portable, 583 Lemon, calf’s feet jelly, 467 creams, 475 dumplings, 421 fritters, 384 jelly, calf’s feet, 467 pickle, or catsup, 150 pudding, an excellent, 426 sandwiches, 374 sponge, or moulded cream, 480 suet pudding, 427 tartlets, 372 Lemons in mincemeat, 368, 369 to pickle, 534, 538 Lettuces, in _mayonnaise_ of fowls, 278 stewed, 319 in salads, 140, 141 Liebig’s, Baron, directions for boiling, 53 for roasting, 171 beef gravy, 96 extract of beef, 6 Limes, to pickle, 538 Liver, calf’s, to roast, 229 stoved, or stewed, 228 Lobsters, to boil, 88 _boudinettes_ of (author’s receipt), 92 Lobster, or crab, buttered, 89 butter, 138 cutlets (a superior _entrée_), 91 cutlets, Indian, 611 cold dressed, 88 fricasseed, or _au béchamel_, 89 hot, 89 patties, common, 359 patties, superlative, 359 potted, 90 salad, 142 sausages, 91 Luncheon cake, 555 Macaroons, almond, 544 cocoa-nut (very fine), 545 orange-flower, 544 _Macaroncini_, to boil and to choose, 390 Maccaroni, Genoa, to boil, 391 Neapolitan, to boil, 391 ribbon (or _lazanges_), to boil, 391 to choose, and other Italian pastes, 390 to dress _à la Reine_, 393 to dress in various ways, 392 with gravy, 392 ribbon, 391 soup, 13 sweet, 490 Mackerel, to bake, 69 baked (Cinderella’s receipt, good), 70 to boil, 69 broiled whole, 71 fillets of, boiled, 71 fillets of, broiled or fried, 71 fillets of, stewed in wine (excellent), 72 fried (French receipt), 70 stewed with wine, 72 Madeira cake, 548 _Madeleine_ puddings, to serve cold, 432 Magnum bonum plums, to dry or preserve, 515 Mai-Trank (German), 620 _Maître d’Hôtel_ sauce, cold, 133 sauce, French, 116 sauce, _maigre_, 117 sauce, sharp (English receipt for), 116 Majesty’s, her, pastry, 366 pudding, 410 Mandrang, or mandram, West Indian receipt, 323 another receipt for, 323 Mangoes, lemon, 538 peach, 534 Marmalade, apple, for Charlotte, 487 apricot, 516 barberry, 527 Imperatrice plum, 521 orange (Portuguese receipt), 527 clear (author’s receipt), 529 orange, genuine Scotch receipt for, 528 peach, 518 pine-apple, superior (a new receipt), 513 quince, 524 quince and apple, 525 Marrow bones, baked, 208 to boil, 207 Marrow, clarified, to keep, 208 vegetable, to dress in various ways, 327 Mashed, artichokes, Jerusalem, 338 carrots, 336 parsnips (see turnips), 333 potatoes, 313 potatoes, crust of, for pasty, 350 turnips (an excellent receipt for), 333 _Mayonnaise_, a delicious sauce to serve with cold meat, &c., 135, 136 French, 617 Swiss, 617 Mayor’s, the Lord, soup, 17 soup (author’s receipt for), 18 Meat, jellies for, pies, 104 pies, crust for, 347, 348 puddings, 399-401 rolls, excellent, 360 _Mélange_ of fruit for rice-crust, 570 or mixed preserve, 513 Melon, to serve with meat, 325 sweet pickle of, to serve with roast meat (good), 534 Melted butter, 108, 109 _Meringue_ of pears, or other fruit, 486 of rhubarb, or gooseberries, 485 _Meringues_, 550 Italian, 551 Milk, cocoa-nut flavoured, for sweet dishes, 456 lemonade, delicious, 583 remarks on, 450 Mild eschalot sauce, 127 mustard, 130 ragout of garlic, or _l’ail à la Bordelaise_, 126 Minced collops, 201 fowl, 276 veal, 230 veal, with oysters, 231 Mincemeat (author’s receipt), 368 superlative, 369 fritters, 383 Mince pies (_entremets_), 369 royal, 370 Miniature round of beef, 199 Mint julep, 582 sauce, 132 Mock, brawn, 260 turtle soup, 23 turtle soup, good old-fashioned, 26 Modern blanc-mange-mould, 476 cake-mould, 540 chicken pie, 353 jelly-mould, 470 potato pasty, 350 varieties of calf’s feet jelly, 463 Monitor’s tart, or _tourte à la Judd_, 370 Moor game, to roast and hash, 291, 292 Mould for French pies, or casseroles of rice, 344 Mull, to, wine, an excellent receipt (French), 581 Mullagatawny soup, 35 vegetable, 37 Mullet, grey, to boil, 76 red, to bake, broil, or roast, 76 Mushroom catsup, 146 catsup, another receipt for, 148 catsup, double, 148 forcemeat, 159 powder, 154 sauce, brown, 123 sauce, another, 123 sauce, white, 122 Mushrooms, _au beurre_, 329 dried, 153 partridges with, 289 in pigeon pie, 354 pickled, in brine for winter use, 536 to pickle, 535 potted (delicious), 330 toast, or _croûte aux champignons_, 330 Mussel-plums, preserves of, 516 Mustard, to make, 130 mild, 130 Tartar, 155 another Tartar, 155 horseradish vinegar for ditto, 153 Mutton, broth, 44 to choose, 233 cutlets broiled, and _Soubise_ sauce, 243 cutlets, to broil, 241 cutlets of, cold, 243 cutlets, stewed in their own gravy, 240 fillet of, roast or stewed, 238 haunch of, to roast, 234 kidneys _à la Française_ (_entrée_), 243 kidneys, broiled, 244 kidneys, Oxford receipt for, 244 leg of, to boil (an excellent receipt), 237 leg of, boned and forced, 236 leg of, braised, 236 leg of, roast, 235 loin of, roast, 238 loin of, stewed like venison, 239 neck of, roast, 239 pie, common, 355 pie, good, 355 pudding, 401 saddle of, to roast, 235 shoulder of, broiled, 240 shoulder of, to roast, 239 shoulder of, forced, 240 a good family stew of, 242 stock for soup, 16 Nasturtiums, to pickle, 539 _Nesselrôde_ cream, 471 pudding, 491 Norfolk biffins, dried, 572 sauce, 99 Norman harricot, 224 Normandy pippins, 572 _Nougat_, 564 _Nouilles_, to make, 5 _Œufs au plat_, 450 _pochés au jus_, 449 Old-fashioned boiled custard, 481 Oil, to fry salmon and other fish in (Jewish), 607 Olive sauce, 128 Omlette _aux fines herbes_, 380 _soufflée_, 381 Omlets, observations on, 380 Omlet, common, 380 King of Oude’s, 612 Onion sauce, brown, 125 sauce, brown, another receipt for, 125 sauce, white, 125 Onion and sage stuffing for ducks and geese, No. 9, 160 rich white sauce of, or _Soubise_, 126 Onions, to pickle, 537 stewed, 342 Orange, baskets for jelly, 466 calf’s feet jelly, 464 conserve for cheese-cakes, or pudding, 501 fritters, 384 gravy, 102 isinglass jelly, 465 marmalade, 527, 529 plums, preserve of, 514 salad, 571 snow-balls, 420 wine, 585 Orange-flower, candy, 565, 566 Seville, paste, 568 filled with jelly in stripes, 466 Tangerine, 571 Oven, American, 178 management of, 595 objection to iron ones, 595 Oxford receipt for Bishop, 580 for mutton kidneys, 244 punch, 580 Ox-cheek, stuffed and baked, 208 Ox-tail, broiled (_entrée_), 195 stewed, 195 soup, 42 Ox tongue, to pickle, 202 potted, 305 Oyster forcemeat, No. 5, 159; No. 6, 159 patties, 359 sauce, common, 114 sauce, good, 114 sausages, 87 soup, white, or _à la Reine_, 30 Oysters, curried, 302 to feed, 85 to fry, 80 scalloped, _à la Reine_, 86 to scallop, 86 to stew, 86 to stew, another receipt, 87 _Pain de pore frais_, or sausage-meat cake, 261 _Pain de veau_, or veal cake, 222 _Pain de veau_ (Bordyke receipt), 222 Palace-_bonbons_, 567 Palates, beef, to dress, 194, 195 Panada, 165 Pancakes, 382 to crisp, 130 fried, 130 Parsley green for colouring sauces, 129 Parsneps, to boil, 337 fried, 337 Partridge, broiled (breakfast dish), 290 broiled (French receipt), 290 French, or red-legged, to dress, 290 potted, 305 pudding, 401 soup, 35 Partridges, boiled, 289 with mushrooms, 289 to roast, 288 _salmi_, or rich hash of, 292 _salmi_ of (French), 292 Paste, almond, 367 _brioche_, 349 cherry (French), 504 currant, 510 gooseberry, 501 very good light, 346 English puff, 316 fine puff, or _feuilletage_, 345 quince, 525 Pastry, to colour almonds or sugar-grains for, 542 to glaize or ice, 345 icing for, 345 sugar-icing for, 543 her Majesty’s, 366 general remarks on, 344 sandwiches, 374 Pasty, potato, 350 varieties of, 351 mould for, 351 _Pâte Brisée_, or French crust for hot or cold pies, 347 Patties _à la Pontife_ (_entrées_), 360 good chicken, 359 common lobster, 559 superlative lobster, author’s receipt, 359 oyster (_entrée_), 359 sweet boiled, 422 tartlets, or small _vols-au-vents_, to make, 361 Peach, fritters, 384 jam, or marmalade, 518 mangoes, 534 Peaches, _compote_ of, 459 to dry, an easy and excellent receipt, 518 to pickle, 534 preserved in brandy (Rotterdam receipt), 571 stewed, 459 _Suédoise_ of, 488 _vol-au-vent_ of, 358 Pears, baked, 573 stewed, 573 _meringue_ of, 486 Pearled fruit, 570 Peas, green, to boil, 320 green, with cream, 321 green, soup of, 39, 40 green, stewed, _à la Française_, 320 pudding, 401 soup, common, 41 soup without meat, 42 soup, rich, 41 Perch, to boil, 82 to fry, 83 Pheasant, _boudin_ of, 288 cutlets, 275 to roast, 287 _salmi_ of, 292 soup, 33, 34 Pickle, for beef, tongue, and hams, 197 Hamburgh, for pork, &c., 197 to, beet-root, 537 cherries, 532 eschalots, 532 gherkins, 537 gherkins (French receipt), 533 limes, 538 lemons, 538 lemon mangoes, 538 melon, sweet (foreign receipt), 534 mushrooms in brine, 536 mushrooms (an excellent receipt), 535 nasturtiums, 539 onions, 537 peaches, and peach mangoes, 534 red cabbage, 539 walnuts, 536 Pickles, where to be procured good, 532 general remarks on, 531 Pie, beef-steak, 354 a common chicken, 353 a modern chicken, 353 a good common English game, 352 mutton, common, 355 a good mutton, 355 pigeon, 354 Pies, excellent, cream crust for, 347 French crust for, 347 suet-crust for, 348 meat jelly for, 92 mince, 369 mince royal, 370 pudding (entremets), 371 raised, 356 Pigeons, to boil, 280 to roast, 280 served with cresses, for second course, 280 Pig, divisions of, 247 Kentish mode of cutting up and curing, 254 to bake a sucking, 250 sucking, _en blanquette_ (_entrée_), 250 to roast a sucking, 249 _à la Tartare_ (_entrée_), 250 Pig’s cheeks, to pickle, 254 feet and ears, in brawn, 260 Pike to bake, 81 to bake (superior receipt), 81 to boil, 80 Pilaw, a simple Syrian, 613 Pine-apple marmalade, superior, 513 pudding-sauce, 405 pudding-sauce, very fine, 405 Pintail, or Sea Pheasant, to roast, 294 Pippins, Normandy, to stew, 572 _Piquante sauce_, 118 Plaice, to boil, 75 to fry, 75 Plate, hot, for cooking, 174 Plum-puddings, 416, 417, 441, &c. Plums, _compote_ of, 458 _Imperatrice_, to dry, 521 _Imperatrice_, marmalade of, 521 _Poêlée_, 169 Poet’s, the, receipt for salad, 135 _Polenta à l’Italienne_, 393 Pontac catsup, 150 Poor author’s pudding, 442 Pork, to choose, 247 cutlets of, to boil or fry, 251 Italian cheese of, 260 different joints of, 247 observations on, 247 to pickle, 254 to roast, 251 to roast a saddle of, 251 sausages of, 261, 263 Portable lemonade, 583 Potage _à la Reine_, 29 _Pot-au-Feu_, or stock pot, 8 fowls, &c., boiled in, 9 Potato-balls (English), or _croquettes_, 314 _boulettes_ (good), 314 bread, 600 fritters, 384 flour, or _fecule de pommes de terre_, 154 pasty (modern), 350 puddings, 436 ribbons, to serve with cheese, 313 _rissoles_, French, 315 soup, 21 Potatoes, _à la crême_, 315 _à la Maître d’Hôtel_, 315 to boil, as in Ireland, 310 to boil (Lancashire receipt), 311 _boulettes_ (_entremets_), 314 to boil (Captain Kater’s receipt), 312 crisped, or potato-ribbons (_entremets_), 313 fried (_entremets_), 313 mashed and moulded in various ways 313 new, in butter, 312 new, to boil, 311 remarks on their properties and importance, 309 to roast or bake, 312 scooped (_entremets_), 312 Potted anchovies, 306 chicken, partridge, or pheasant, 305 ham, 304 hare, 307 meats (various), 303 meat for the second course, moulded, 306 mushrooms, 330 ox-tongue, 305 shrimps, or prawns, 306 Poultry, to bone, 265 to bone, another mode, 265 to bone, for fricassees, &c., 266 to choose, 264 to lard, 181 Powder, mushroom, 154 of savoury herbs, 155 Prawns, to boil, 93 to dish cold, 93 to pot (see shrimps:306) to shell easily, 93 Prepared apple or quince juice, 456 calf’s head (the cook’s receipt), 211 Preserved fruit, general remarks on the use and value of, 493 Preserve, a fine, of red currants, 509 delicious, of white currants, 510 good common, 512 an excellent, of the green orange, or Stonewood plum, 514 _groseillée_, a mixed, 513 another good _mélange_, or mixed, 513 nursery, 512 Preserve, to, the colour and flavour of fruit-jams and jellies, 497 Preserving-pan, 495 Preserves, French furnace and stewpan convenient for making, 494, 495 general rules and directions for, 496 _Pruneaux de Tours_, or _compote_ of dried plums, 573 Prince Albert’s pudding, 411 Pudding (baked), _à la Paysanne_ (cheap and good), 442 almond, 425 almond, Jewish, 608 apple or custard, 437 apple (the lady’s or invalid’s new), 608 Bakewell, 427 barberry and rice, 406 light batter, 443 good bread, 429, 430 common bread and butter, 429 rich bread and butter, 428 cake and custard, and various inexpensive, 437 curate’s, 442 the good daughter’s mincemeat, 426 Dutch custard, or raspberry, 438 the elegant economist’s, 428 _Gabrielle’s_, or sweet _casserole_ of rice, 438 green gooseberry, 435 good ground rice, 437 a common ground rice, 435 Mrs. Howitt’s (author’s receipt), 426 an excellent lemon, 426 lemon-suet, 427 Normandy, 441 plum, _en moule_, or moulded, 424 poor author’s, 442 (baked) potato, 436 a richer potato, 436 the printers’, 424 the publishers’, 410 Queen Mab’s, 470 a common raisin, 441 a richer raisin, 442 raspberry, or Dutch custard, 438 ratafia, 427 cheap rice, 434 a common rice, 433 a French rice, or _Gâteaux de riz_, 433 rice, _meringué_, 434 richer rice, 434 rice, _à la Vathek_, 440 Saxe-Gotha, or _tourte_, 431 a good semoulina, or _soujee_, 430 a French semoulina (or _Gâteau de semoule_), 430 _soujee_ and semola, 439 sponge cake, 436 vermicelli, 439 welcome guest’s own, 412 common Yorkshire, 440 good Yorkshire, 440 young wife’s (author’s receipt), 425 Pudding (boiled) _à la Scoones_, 416 apple, cherry, currant, or any other fresh fruit, 408 a common apple, 409 the author’s Christmas, 417 common batter, 406 another batter, 406 batter and fruit, 407 beef-steak, or John Bull’s, 399 beef-steak, epicurean receipt for, 400 small beef-steak, 400 a black-cap, 407 Ruth Pinch’s, or beef-steak _à la Dickens_, 401 bread, 418 brown bread, 419 cabinet, 413 a very fine cabinet, 414 common custard, 411 the elegant economist’s, 415 German pudding and sauce, 412 Herodotus’ (a genuine classical receipt), 409 Ingoldsby Christmas, 416 Her Majesty’s, 410 mutton, 401 partridge, 401 peas, 401 small light plum, 416 Prince Albert’s, 411 the publishers’, 410 vegetable plum, 417 a very good raisin, 415 a superior raisin 415 a cheap rice, 420 a good rice, 419 rice and gooseberry, 420 rolled, 418 savoury, 399 Snowdon, 414 Kentish suet, 407 another suet, 408 the welcome guest’s own (author’s receipt), 412 a Kentish well, 417 Baden-Baden, 431 Puddings, general directions for baked, 423 to mix batter for, 397 general directions for boiled, 395 butter crust for, 398 cloths for, to wash, 366 suet-crust for, 398 to clean currants for, 397 Madeleine, to serve cold, 432 sauces for sweet, 402, 406 to steam in common stewpan, 397 Sutherland, or castle, 432 Pudding-pies, 371 a common receipt for, 371 Pudding sauces, sweet, 402-406 Puff-paste, _canellons_ of, 417 English, 346 finest, or _feuilletage_, 345 very good light, 346 Puffs, German, 484 raspberry, or other fruit, 375 Punch, Cambridge milk, 581 Oxford, 580 Punch, Regent’s, or George IV.’s (a genuine receipt), 582 sauce for sweet puddings, 402 _Purée_, fine, of onions, or _Soubise_ sauce, 126 of tomatas, 328 of turnips, 127 of vegetable marrow, 127 _Quenelles_, or French forcemeat, 163 Queen cakes, 556 Queen’s custard, 481 Queen Mab’s pudding, 470 Quince blamange, 478 blamange, with almond cream, 478 custards, 482 jelly, 524 juice, prepared, 456 marmalade, 524 and apple marmalade, 525 paste, 525 Rabbits, to boil, 286 Rabbit, to fry, 287 to roast, 286 soup, _à la Reine_, 31 soup, brown, 31 Radishes, turnip, to boil, 318 Ragout, mild, of garlic, 126 Raisin puddings, 441, 442 wine, which resembles foreign, 583 Ramakins _à l’Ude_, 375 Raspberries, to preserve for creams or ices, without boiling, 506 Raspberry jam, 506 jam, red or white, 506 jelly, for flavouring creams, 507 jelly, another good, 508 vinegar, very fine, 578 Red cabbage, to stew, 340 Regent’s, or George IV.’s punch (genuine), 582 _Remoulade_, 137 Rhubarb, or spring fruit, _compote_ of, 457 Rice, to boil for curries, or mullagatawny soup, 36 boiled, to serve with stewed fruit, &c., 422 cake, 546 _casserole_ of, savoury, 351 _casserole_ of, sweet, 438 _croquettes_ of, 385, 386 savoury _croquettes_ of, 386 puddings, 419, 420, 433-435 soup, 14 soup, white, 15 sweet, _à la Portugaise_, or arocē docē, 489 Rice flour, to make, 154 soup, 15 to thicken soups with, 4 _Risotto à la Milanaise_, 615 _Rissoles_, 387 very savoury, English (_entrée_), 387 Roasting, general directions for, 169 slow method of, 171 Roast beef (see Chapter X.) chestnuts, 574 game (see Chapter XV.) lamb (see Chapter XII.) mutton (see Chapter XII.) potatoes, 312 pork (see Chapter XIII.) poultry (see Chapter XIV.) veal (see Chapter XI.) Rolled shoulder of mutton, 240 ribs of beef, 198 sirloin of beef, 198 Roll, beef, or _canellon de bœuf_, 201 Rolls, breakfast or dinner, 600 Geneva, 601 excellent meat, 360 _Roux_, or French thickening brown (for sauces), 106 white, 106 Rusks, sweet, 554 Rusks, 602 Sago soup, 14 Salad, to dress (English), 140 forced eggs for garnishing, 137 French, 140 of mixed summer fruits, 570 excellent herring (Swedish receipt), 143 lobster, 142 very elegant lobster, 584 orange, 571 peach, 570 the Poet’s receipt for, 135 Suffolk, 141 walnut, or _des cerneaux_, 141 Yorkshire ploughman’s, 141 dressings and sauces, 140 sorrel, 142 of young vegetables, 141 Salamander to brown with, 183 _Salmi_ of moor fowl, pheasants or partridges, 292 French, or hash of game, 292 of wild fowl, 294 Salmon _à la Genevese_, 59 _à la St. Marcel_, 60 baked over mashed potatoes, 60 to boil, 59 crimped, 60 to fry in oil, 607 pudding (Scotch receipt), 60 Salsify, to boil, 341 to fry in batter, 341 Salt fish, to boil, 62 _à la Maître d’Hôtel_, 63 Salt, to, beef, in various ways, 196 Sandwiches, lemon, 374 pastry, 374 Sand-launce, or Sand-eel, mode of dressing, 77 _Salzburger Nockerl_, 620 Sauce (American), cold, for salads, salt fish, &c., 133 anchovy, 115 baked apple, 124 boiled apple, 124 brown apple, 125 arrow-root, clear, 403 asparagus, for lamb cutlets, 120 _béchamel_, 107 _béchamel maigre_, 108 another common _béchamel_, 108 bread, 112 bread, with onion, 113 caper, 121 brown caper, 121 caper for fish, 121 celery, 128 brown chestnut, 129 white chestnut, 129 Chatney, capsicum, 144 Chatney, sausage, 609 Chatney, shrimp (Mauritian receipt), 144 Chatney, tomato, 609 Chatney (Bengal receipt), 146 Christopher North’s own (for many meats), 119 crab, 114 cream, for fish, 115 common cucumber, 121 another common cucumber, 122 white cucumber, 122 currants, 404 Dutch, 111 cold, Dutch, 133 common egg, 110 egg, for calf’s head, 111 very good egg, 110 English, for salad, cold meat, &c., 134 epicurean, 151 mild eschalot, 127 _Espagnole_, 100 _Espagnole_, with wine, 100 fricassee, 112 fruit, superior, 404 mild garlic, 126 Genevese, or _sauce Genevoise_, 117 German, for fricassees, 107 German cherry, 406 German custard pudding, 403 gooseberry, for mackerel, 120 horseradish, excellent, to serve hot or cold, with roast beef, 118-133 hot horseradish, 119 the lady’s, for fish, 117 common lobster, 113 _Maître d’Hôtel_, or steward’s sauce, 116 cold _Maître d’Hôtel_, 133 _Maître d’Hôtel sauce maigre_, 117 sharp _Maître d’Hôtel_, 116 Imperial _mayonnaise_, 136 _mayonnaise_, red or green, 136 _mayonnaise_ (very fine), to serve with cold meat, fish, or vegetables, 135 mint, common, 132 mint (superior), for roast lamb, 133 strained, 132 brown mushroom, 123 another mushroom, 123 white mushroom, 122 Norfolk, 109 olive, 128 brown onion, 125 another brown onion, 125 white onion, 125 Oxford brawn, 137 common oyster, 114 good oyster, 114 piquante, 118 common pudding, 402 delicious German pudding, 403 pine-apple pudding, 405 pine-apple syrup, 405 punch, for sweet puddings, 402 sweet pudding, 404 raspberry, 404 _remoulade_, 137 Robert, 118 shrimp, 115 common sorrel, 120 Soubise, 126 Soubise (French receipt), 126 Spanish, 100 sweet, for venison, 100 Tartar, 143 common tomata, 123 a finer tomata, 124 _tournée_, or thickened pale gravy, 105 excellent turnip, 127 very common white, 111 English white, 111 wine sauces, 402 French white, or _béchamel_, 107 vegetable marrow, fine, 127 _velouté_ (obs.), 107 Sauces, to thicken, 105 green, for colouring, 129 _Saucisses aux truffes_, or truffled sausages 263 Saunders, 270 Sausage-meat, cake of, 261 in chicken-pie, 353 Kentish, 261 to make, 261, 262 pounded, very good, 262 boned turkey, filled with, 268 Sausages, boiled, 262 and chestnuts (an excellent dish), 262 common, 261 excellent, 262 truffled, 263 _Sauté_ pan, for frying, 176 Savoury toasts, 390 Scientific roasting, 171 Scotch marmalade, 528 Scottish shortbread, excellent, 557 Sea-kale to boil, 316 stewed in gravy (_entremets_), 316 Sea-pheasant, or pintail, to roast, 294 Sefton, a, or veal custard, 362 Shad, Touraine fashion, 79 Shrimp sauce, 115 Shrimps, to boil, 93 _boudinettes_ of, 92 potted, 306 to shell quickly and easily, 93 Sippets _à la Reine_, 5 fried, 4 Sirloin of beef, to roast, 184 Smelts to bake, 78 to fry, 77 Snipes to roast, 293 Snow-balls, orange, 420 apple, 421 Soles, baked, or _au plat_, 66 baked, a simple receipt, 66 to boil, 64 to choose, 48 fillets of, 65 to fry, 64 stewed in cream, 67 _Solimemne_, a, or rich French breakfast cake, 549 _Soufflé_, Louise Franks’ citron, 378 cheese, 379 _Soufflé_-pan, 377 _Soufflés_, remarks on, 377 Sounds, cods’, to boil, 63 to fry in batter, 63 Soup, apple, 21 artichoke, or Palestine, 19 good calf’s head, not expensive, 27 Buchanan carrot, 46 common carrot, 20 a finer carrot, 20 carrot, _maigre_, 45 chestnut, 19 cocoa-nut, 19 cucumber, 38 fish, cheap, 46 des Galles, 28 clear pale gravy, or _consommé_, 10 another gravy, 10 cheap clear gravy, 11 superlative hare, 32 a less expensive hare, 32 in haste, 43 _à la Julienne_, 38 Mademoiselle Jenny Lind’s (authentic receipt), 16 the Lord Mayor’s, 17 the Lord Mayor’s (author’s receipt for), 18 maccaroni, 13 milk, with vermicelli, 44 mock turtle, 25 old-fashioned mock turtle, 26 mullagatawny, 35 vegetable mullagatawny, 37 mutton stock for soups, 16 ox-tail, 42 white oyster, or oyster-soup _à la Reine_, 30 parsnep, 22 another parsnep, 22 partridge, 35 common peas, 41 peas, without meat, 42 rich peas, 41 cheap green peas, 40 an excellent green peas, 39 green peas, without meat, 39 pheasant, 33 another pheasant, 34 _potage aux nouilles_, or _taillerine soup_, 14 _potage à la Reine_, 29 potato, 21 rabbit, _à la Reine_, 31 brown rabbit, 31 rice, 14 cheap rice, 44 rice flour, 15 white rice, 15 sago, 14 sausage (Swedish receipt), 577 semola and soujee, 13 semoulina, 12 semoulina (or soup _à la Semoule_), 12 a cheap and good stew, 43 spring, 38 _taillerine_, 14 tapioca, 14 economical turkey, 33 common turnip, 21 a quickly made turnip, 21 turtle, mock, 23 mock turtle, old-fashioned, 26 vermicelli (or _potage au vermicelle_), 12 stock for white, 15 Westerfield white, 22 a richer white, 23 Soups, directions to the cook for, 2 to fry bread to serve with, 5 ingredients used for making, 1 _nouilles_ to serve in, 5 mutton stock for, 16 to thicken, 4 time required for boiling down, 4 vegetable vermicelli for, 5 Spanish sauce, or _Espagnole_, 100 sauce, with wine, 100 Spiced beef, 199 Spinach, _à l’Anglaise_, or English fashion, 317 common English modes of dressing, 317 French receipt for, 316 green, for colouring sweet dishes, &c., 455 dandelions dressed like, 318 Sprouts, &c., to boil, 332 Steaming, general directions for, 172 Stewed beef-steak, 189 beef-steak, in its own gravy, 189 beet-root, 340 cabbage, 333 calf’s feet, 228 calf’s liver, 228 carp, 82 celery, 341 cod-fish, 62 cucumber, 323 eels, 84 figs, 492 fillet of mutton, 238 fruits (various), 456-459 hare, 286 lamb cutlets, 246 leg of lamb with white sauce, 243 loin of lamb in butter, 246 lettuces, 319 mackerel, in wine, 72 fillets of mackerel in wine (excellent), 72 mutton cutlets in their own gravy, 240 onions, 342 ox-tails, 195 ox, or beef tongue (Bordyke receipt), 203 oysters, 86 sea-kale in gravy, 316 soles in cream, 67 tomatas, 327 trout, 80 turnips in butter, 334 turnips in gravy, 335 knuckle of veal, with rice or green peas, 221 shoulder of veal, 219 shoulder of venison, 283 Stew, a good English, 191 a good family, 242 a German, 190 an Irish, 242 baked Irish, 243 Spring stew of veal, 224 a Welsh, 191 Stew, to, shin of beef, 192 a rump of beef, 194 Stewing, general directions for, 173 Stewpan, copper, 181 Stock, clear pale, 11 for white soup, 13 mutton, for soups, 14 shin of beef for gravies, 97 pot, 169 Store sauces, 145-155 Strawberries, to preserve, for flavouring creams, &c., 506 Strawberry vinegar, 577 jam, 504 jelly, 505 isinglass jelly, 468 tartlets, 375 vinegar, of delicious flavour, 577 _Stufato_ (a Neapolitan receipt), 615 Stuffing for geese and ducks, No. 9, 160 Cook’s stuffing for geese and ducks, 161 _Suédoise_, or apple hedgehog, 480 _Suédoise_ of peaches, 488 Suet crust, for pies, superior, 348 common, 348 Sugar glazings, and icings, for fine pastry and cakes, 543 barley, 564 grains, to colour, for cakes, &c., 542 to boil, from candy to caramel, 563 to clarify, 562 Swan’s egg, to boil, 448 forced, 447 _en salade_, 448 Sweetbreads, to dress, 227 _à la Maître d’Hôtel_, 227 cutlets, 227 small _entrées_ of, 232 roasted, 215 Sweet, patties _à la minute_, 387 Syllabub, a birthday, 581 Syllabubs, superior whipped, 476 Syrup, fine currant, or _sirop de groseilles_, 579 Tamarinds, acid, in curries, 296 Tapioca soup, 14 Tarragon vinegar, 151 Tart, a good apple, 363 young green apple, 364 barberry, 364 German, 362 the monitor’s, 370 Tartlets, of almond paste, 367 creamed, 375 jelly, or custards, 375 to make, 361 lemon, 372 strawberry, 375 Tarts, to ice, 345 Tench, to fry, 83 Thickening for sauces, French, 106 Tipsy cake, 474 Toasting, directions for, 183 Toffee, Everton, 567 another way, 567 Tomata catsup, 151 sauces, 123, 124 Tomatas, forced, 327 forced (French receipt), 328 _purée_ of, 328 roast, 327 _en salade_, 327 stewed, 327 Tongue, to boil, 203 to stew, 203 Tongues, to pickle, 197 _Tourte, à la châtelaine_, 364 the lady’s, 364 _meringuée_, or with royal icing, 363 Trifle, brandy, or tipsy cake, 474 an excellent, 473 Swiss, very good, 473 Trout, to stew (a good common receipt), 80 in wine, 80 Truffled butter, 139 sausages, 263 Truffles and their uses, 331 _à l’Italienne_, 332 _à la serviette_, 232 to prepare for use, 332 Turbot, to boil, 56 _au béchamel_, 57 cold, with shrimp chatney, 144 _à la crême_, 57 Turkey, to boil, 267 boned and forced, 268 to bone, 265 _à la Flamande_, 270 to roast, 267 poult, to roast, 270 Turkeys’ eggs, to dress, 447 forced (excellent _entremets_) 447 poached, 449 sauce of, 110 Turnip-radishes, to boil, 318 soup, economical, 33 Turnips, to boil, 333 to mash, 333 stewed in butter, 334 in gravy, 335 in white sauce 334 Vanilla in cream, pudding, &c., 410 Veal, _blanquette_ of, with mushrooms, 229 boiled breast of, 218 roast breast of, 219 breast of, simply stewed, 618 (_see note_) breast of, stewed and glazed, 618 cake, Bordyke, 222 cake, small _pain de veau_, or veal, 222 to choose, 209 Scotch collops of, 226 custard, or Sefton, 362 cutlets, 225 cutlets, or collops, _à la Française_, 226 cutlets, _à l’Indienne_, or Indian fashion, 225 cutlets, _à la mode de Londres_, or London fashion, 226 divisions of, 209 boiled fillet of, 217 roast fillet of, 216 fillet of, _au bechamel_, with oysters, 216 _fricandeau_ of, 223 fricasseed, 231 goose (City of London receipt), 220 Norman harrico of, 224 boiled knuckle of, 221 knuckle of, _en ragout_, 221 knuckle of, with rice or green peas, 221 boiled loin of, 218 roast loin of, 217 stewed loin of, 218 minced, 230 minced, with oysters (or mushrooms), 231 neck of, _à la crême_, 220 neck of, roast, 220 to bone a shoulder of, 219 stewed shoulder of, 219 spring stew of, 224 Sydney, 231 Vegetable marrow, to boil, fry, mash, 327 vermicelli, 6 Vegetables, to boil green, 309 to clear insects from, 309 remarks on, 308 Venetian cake (super excellent), 547 fritters (very good), 383 Venison, to choose, 281 collops and cutlets, 284 to hash, 284 to roast a haunch of, 282 in pie, 352 sauces for, 295 to stew a loin of mutton like, 239 to stew a shoulder of, 283 Vermicelli pudding, 439 soup, 12 Viennese pudding, or _Salzburger Nockerl_, 620 Vinegar, cayenne, 153 celery, 152 cucumber, 152 eschalot, or garlic, 152 horseradish, 153 green mint, 152 raspberry (very fine), 578 strawberry (delicious), 577 tarragon, 151 _Vol-au-vent_, a, 357 _à la crème_, 358 of fruit, 358 _Vols-au-vents, à la Parisienne_, 374 small, to make, 361 Walnut catsup, 149-150 Walnuts, to pickle, 536 salad of, 141 Water Souchy (Greenwich receipt), 78 White bait (Greenwich receipt), 78 Whitings baked, _À la Française_, 68 baked (Cinderella’s receipt), 70 to boil, 68 to fry, 67 fillets of, 68 Wild ducks, to roast, and their season, 294 _salmi_, or hash of, 294 Wild fowl, its season, 294 Wine, elderberry (good), 584 eschalot, 153 ginger, 584 to mull (an excellent French receipt), 581 orange, 585 raisin, which resembles foreign, 583 Wine-vase, antique, 577 Wire lining for frying-pan, 177 Woodcocks, or snipes, to roast, 293 Woodruff, in _Mai Trank_, 620 Yorkshire ploughman’s salad, 315 pudding, common, 441 pudding, good, 440 Regent potatoes, their excellence, 311 [TN: Footnote text is not allowed within the range of the Index. Footnote 194 is referenced from the entry for “fillets of whitings”. Footnote 195 is referenced from the entry for “Queen Mab’s summer pudding”. Clicking on the footnote numbers below will take you to the index entries that reference these footnotes.] Footnote 194: Though not included in this list, _all_ sweet puddings are served as _entremets_, except they replace the roasts of the second course. Footnote 195: Fish is not usually served as an _entrée_ in a common English dinner; it is, however, very admissible, either in fillets, or scallops, in a currie, or in a _vol-au-vent_. Various circumstances must determine much of the general arrangement of a dinner, the same dishes answering at times for different parts of the service. For example, a fowl may be served as the roast for a small company, and for a large one as an _entrée_. For a plain family dinner, too, many dishes may be served in a different order to that which is set down. 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