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

624Apricots, 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 625mullet, 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 626palates (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 627rich, 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

628Bread, 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 629to 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 630modern 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

631Cherries, 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

632Cold, 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

633Croustades, 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

634Chicken, 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

635Eggs, 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 636loin 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

637Entremets, 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 638mince 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

639Fairy 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

640Fowl, 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 641to 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 642Gravy 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 643stewed, 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 644gooseberry, 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

645Kedgerse (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 646potted, 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

647Mayonnaise, 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

648Mushrooms, 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

649Onion 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 650salmi, 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 651gherkins, 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 652Italian 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 653groseillée, 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 654apple, 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

655Punch, 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 656game (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 657asparagus, 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 658white 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

659Snipes 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 660rabbit, 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 661ox-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

662Tamarinds, 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

663Vanilla 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 664sauces 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.]

Woodfall and Kinder, Printers, Milford Lane, Strand, London, W.C.

666APRIL 1885.

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Transcriber’s Notes (for this Gutenberg ebook): There are several places where a word or words are illegible or missing from the text. They are marked with a Transcribler’s Note [TN]. Missing or incorrect accents on French words were silently corrected. Missing or obscured punctuation was silently corrected. Typographical errors were silently corrected. Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book. The book contained several references to Chapter XXXIV, but the last chapter is numbered XXXII. An attempt was made to correct these references.