INDEX.

A. A la reine soup, 5 Almond cake, 215 —— custards, 216 —— nuts, 200 —— paste, 198 —— pudding, 219 Almonds devilled, 312 Anchovie essence for fish sauces, 234 ——— sauce, 265 Apples, to stew, for tarts, 203 Apple dumplings, 223 —— fritters, 190 —— pudding baked, 223 ————— boiled, 222 —— sauce for pork, &c., 267 Apricot jam, 211 Apricots, preserved, for tarts or desserts, ib. Artichoke bottoms fried, 171 —————— stewed, 144 ——————, to dry, 243 ——————, to pickle, 248 Ashée sauce, 45 Asparagus peas, 155 ——— peas another way, 156 ——— tops for sauces, 157 Aspect of fish, 181 —— of meat or fowl, 182 Atlets curried, 168 B. Bacquillio with herbs, 27 Bagnets a l'eau, 189 Baked beef, 47 —— pears, 273 Barberries, to pickle, 251 ———— to preserve. 279 Bath cakes, 291 Batter, to prepare, for frying, 170 ——— pudding, 221 Beef collops, 42 —— palates stewed, 43 —— red, for slices, 179 —— steaks broiled, 128 —— steak pudding, 129 —— stock, 1 —— tails, 41 Beet root, to pickle, 247 Benshamelle, or white cullis, 4 Black puddings, french, 257 Blancmange, white, 185 Boiled sweetbreads, 313 Breadcrumbs to prepare for frying, 88 Bread pudding, 220 —— sauce for turkies, &c., 269 Breast of lamb with benshamelle, 72 ————— en matelote, ib. ————— with peas, 73 Breast of veal en gallentine, 61 ————— ragout, ib. ————— with oysters, 70 Bride cakes, 289 Brisket of beef with spanish onions, 45 ——————— ashée or haricot, 46 Bristol cakes, 287 Broiled mackarel, 25 ——— salmon, 24 ——— sweetbreads, 313 Burnt cream, 197 Butter clarified for potting, 235 —— melted, 269 Buns, 207 C. Cabbage, red, to pickle, 250 ——— to stew, 54 Calf's feet jelly, 187 —— head hashed, 60 —— liver roasted, 233 Callipash, 18 Callipee, 19 Canopies, 183 Cardoons stewed, 145 Carrot pudding, 227 Cauliflower a la cream, 144 ———— sauce, 143 ———— with parmezan cheese, ib. Celery fried, 170 —— sauce (brown), 66 —— sauce (white), ib. —— soup, 8 Champignons, &c. to dry, 238 Chantilly basket, 296 Cheese cakes, 199 —— stewed, 169 Cherries in brandy for desserts, 206 Chicken puffs, 111 ——— tourte, 103 ——— with lemon sauce, 116 ——— or turkies with celery sauce, 118 ——— with oyster sauce, ib. ——— with peas, 119 ————— another way, 120 Cinnamon cakes, 285 Citron of melons, 270 Clarified butter for potting, 235 ——— sugar, 273 Cleared brown stock, 6 Cloves, syrup of, 274 Codlins, green, frosted with sugar, 297 Coffee cream, 197 Collared eels, 230 ——— pig, 178 Collops, veal (brown), 67 ——— (white), 68 Colouring for paste for garnishing, 286 Compote of oranges, 195 ——— of pigeons, 57 Consumé, 2 Cracknels, 272 Crayfish soup, 5 Cream for fruit pies, 193 Cressey soup, 8 Crisp tart paste, 213 Cucumbers forced, 154 ———, to keep for winter use, 304 ———, to pickle, 244 ———, large, to pickle, 249 ———, to preserve, 277 Cullis, or thick gravy, 2 Currant jelly, 212 Currants, to pickle, 251 ———, to preserve, 278 Currie or pepper water, 254 —— of chickens, 81 —— of lobsters, 83 —— of mutton, ib. —— of pig's head, 84 —— of veal, 83 Curried atlets, 168 Cutlets, lamb, with cucumbers, 74 ————— with tendrons, 75 ————— another way, 77 Cutlets, mutton, with haricot, 49 —————, with potatoes, 51 —————, a la Maintenon, 52 —————, a la Irish stew, 53 Cutlets, pork, with red or white cabbage, ib. —————, with robert sauce, 54 —————, another way, 55 Cutlets, veal, larded, 63 —————, natural, 67 D. Damson pudding, 224 ————— another way, ib. Diet bread, 284 Directions for meat and poultry plain boiled, 121 ———— for roasting, 84 ———— for vegetables, 157 Dried cherries, 300 Duck with benshamelle, 125 —— with cucumbers, 124 —— aux naves, 123 Dutch beef, 306 —— blancmange, 186 —— sauce, 264 E. Eel pie, 109 Egg paste for balls, soups, &c., 39 Eggs and bacon, 213 —— buttered, 163 —— fried with ham, &c., 164 —— poached with sorrel, &c., 163 —— a la tripe, 165 Endive stewed, 153 English bread, 301 Entrée of eels, 28 —— of mackarel, 31 —— of salmon, 29 —— of smelts, 30 —— of soles, 28 —— of whitings, 29 Essence of ham for sauces, 310 F. Fennel sauce for mackarel, 268 Fillet of beef larded, 42 —— of mutton with cucumbers, 50 —— of pork roasted, 56 —— of veal prepared for roasting, 93 Fish for frying, 22 —— meagre pie, 101 —— meagré soup, 14 —— plain boiled, 21 —— prepared for broiling, 23 ————— for frying, ib. ————— for stewing, 25 Flat chicken pie, or tourte, 103 Flowers in sugar, 276 Forcemeat balls for soups and ragouts, 38 Fowl a la Memorancy, 115 ——— St. Menehout, 114 Fowl, &c. with oyster sauce, 118 French beans creamed, 145 —— black puddings, 257 —— bread, 302 —— salad, 185 Fricando veal glaized, 69 Fricassee of chicken or rabbits (white or brown), 117 ——— of tripe, 167 Fried parsley, 111 —— puffs with sweetmeats, 204 Fruit pudding baked, 225 G. Giblet soup, 13 Giblets stewed plain, 138 —— stewed with peas, 139 Gingerbread nuts, 288 Glaize for hams, larding, &c., 20 Golden pippins a la cream, 191 ————— another way, 192 ————— stewed, 193 ————— syrup of, 275 Gooseberries, to bottle, 282 ————— another way, 283 Gooseberry fool, 280 Gravy for meats and poultry, 95 Green codlins frosted, 297 —— gage jam, 210 —— geese for roasting, 91 —— peas soup, 10 —— sauce for poultry, 268 —— truffles for a dish, 139 Grills generally eaten after dinner, 255 Grown geese and ducks prepared for roasting, 92 Guinea fowls for roasting, ib. H. Haggess, to make, 256 Ham braised and glaized, 140 Hard eggs fried, 172 Hare glaized, 123 —— jugged, 122 Hares to prepare for roasting, 89 —— another way, ib. Haricot mutton cutlets, 49 ——— sauce, 41 Hashed beef, in N. B., 126 —— calves head, 60 —— fowl, 127 —— hare, wild fowl, &c., 128 —— mutton, 125 —— venison, 126 Haunch of venison, &c. to prepare for roasting, 86 Herbs dried, 233 Hodge podge, or an english olio, 36 Hyde park corner cakes, 288 I. J. Ice cream, 228 Iceing for cakes, 206 India pickle, 241 Jerusalem artichokes stewed, 141 ——————— another way, 142 L. Lamb, hind quarter of, marinated, 79 —————— with spinach, 80 ——, leg of, with oysters, ib. Lamb or pork chops plain broiled, 130 Lamb's fry with parsley, 173 ———— another way, ib. —— head minced, 71 —— tails and ears, 167 Larks, to prepare for roasting, 88 Leason for fricassees and soups, 6 Lemonade or orangeade, 261 Lemon peel candied, 260 —— puffs, 295 —— sauce, to make, 116 Light forcemeat for pies, &c., 38 Liquid of colour for sauces, 3 Lobsters buttered, 176 Lobster sauce for fish, 262 Loin of veal a la cream, 64 M. Macaroni stewed for a dish, 169 Macaroons, 293 Mackarel, broiled, common way, 25 ——— the german way, 31 Marbree jelly, 188 Marinate, to make, 49 Marrow bones, 48 —— pudding, 220 Mashed potatoes, 142 Mashed turnips, 148 Matelote of rabbits, 137 Meat cake, 177 Melted butter, to prepare, 269 Milk punch, 258 Mince meat, 194 Minced veal for a dish, 131 ———— another way, 132 Mirangles, 294 Mock turtle, 14 Morells, &c. to dry, 238 Muffin pudding with dried cherries, 226 Mushroom ketchup, 306 ——— powder, 238 Mushrooms broiled, 147 ———, to dry, 238 ———, to pickle, 246 ———, to preserve, for sauces, 305 ———, stewed (brown), 147 ——————,(white), 148 Mutton broth, 15 —— or lamb, &c. broiled, 130 —— pie, 109 —— rumps marinated, 48 N. Neck of lamb glaized, 75 —— of veal en erison, 62 ———— larded, 63 Nutmeg syrup, 308 O. Oatmeal pottage or gruel, 281 Observations on fish and sauces, 265 ———— on meat and poultry, 94 ———— on stores, 228 Old or split peas soup, 11 — peas soup another way, 12 Olios, or a spanish dish, 32 —— how to make, 34 Omlets of eggs for garnishing, 39 ————— several ways, 165 Onion sauce, 75 —— soup, 10 Onions fried with parmezan cheese, 152 ——, to pickle, 246 Orangeade, 261 Orange or lemon peel candied, 260 —— marmalade, 208 —— pudding, 217 Orgeat, 207 Ox cheek stewed, 40 — heart to prepare for roasting, 310 Oyster atlets, 159 —— loaves, 161 —— sauce for beef steaks, 130 ———— for fish, 263 ———— (white), 118 Oysters prepared for frying, 121 ——— scolloped, 160 P. Pancakes, 291 Parsley, to fry, 111 Partridge soup, 229 Partridges or pheasants au choux, 132 ———————— for roasting, 91 ———————— with truffles, 133 Passing of flour and butter, 4 Paste for stringing tartlets, &c., 202 Pastry cream, 198 Patties of lobster or oysters, 99 ——— with forcemeat, ib. Peas pudding to be eaten with pork, 253 —— stewed for a dish, 154 ——, to stew, for sauce, 73 Peloe of rice, 95 ——, another way, 96 Pepper or currie water, 254 Peths fried, 171 Petit patties of chicken and ham, 98 Pickled oysters, 158 ——— tongues, 240 Pickle tongue forced, 153 Pickling, rules to be observed in, 245 Pig, to prepare for roasting, 92 Pigs feet and ears, 56 ——————, to prepare, 57 Pigeon pie, 104 Pigeons a la craupidine, 58 ——— glaized, 59 ——— with sorrel, ib. ——— to prepare for roasting, 90 Pike or sturgeon baked or roasted, 26 Pippins with rice, 301 Plovers eggs different ways, 176 Plum pottage, 259 —— pudding, very rich, 221 Poivrade sauce for game, 261 Pork pie, 108 Portugal or heart cakes, 293 Potatoe pudding, 227 Potatoes creamed, 149 ——— fried, 151 Potted beef, 239 —— cheese, 236 —— larks, &c., 237 —— lobster, 234 —— veal, 236 Poultry, directions for plain boiling, 121 Pound cake, 297 Prepared batter for several articles, 170 Preserved barberries, 279 ——— cucumbers, 277 ——— currants, 278 Puff paste, 214 Puffs with forcemeat of vegetables, 173 Pulled chicken or turkey, 114 Pullet a la Memorancy, 115 —— roasted with batter, 305 —— with celery sauce, 118 —— with oyster sauce (white), ib. Pulpton of apples, 303 ——— of rabbits, &c., 100 Pyramid of paste, 204 Q. Quails, or ruffs and rees, to prepare for roasting, 90 Quarter of lamb marinated, 79 ——— — —— with spinach, 80 Quince jam, 210 R. Rabbits en gallentine, 140 ——— with onions, 136 ——— to roast, 89 Ragout sweetbreads (brown), 161 —— ————— (white), 162 Raised beef steak pie, 106 Raised chicken pie, 103 —— ham pie with directions to make a raised crust, 102 Raised pie with macaroni, 106 —— turkey pie with a tongue, 105 Rammequins, 174 Raspberry jam, 209 Ratafias, 295 Real turtle, 16 Red beef for slicing, 179 — cabbage, to pickle, 250 Remarks in conclusion, 314 Rhubarb tart, 216 Riband blancmange, 187 Ribs of beef to prepare for roasting, 93 Rice cakes, 290 —— pudding, 218 —— soup, 7 ——, plain, to be eaten with currie, 82 Rich plum cake, 299 Rissoles, 110 Roasting, directions for, 84 Robert sauce, to make, 55 Rump of beef a-la mode, 46 ———— daubed or plain, 43 Rules to be observed in pickling, 245 Rusks, or tops and bottoms, 271 S. Sago, 281 Salad of asparagus, 155 —— of lobster, 184 Salmagundy, 183 Salmé of woodcocks, 256 Salmon broiled, 24 Santé soup, or with bouillie, 9 Savory jelly, 180 Savoy cake, 308 —— sauce, 44 Sausage meat, 232 Sea pie, 110 Seed cakes common way, 285 Shoulder of lamb en epigram, 78 —————— glaized, 77 —————— grilled, 78 Shrewsbury cakes, 292 Shrimp sauce, 264 Slices of cod fried with oyster sauce, 311 Small cakes, 283 Small crusts to be eaten after dinner with cheese or wine, 311 Sorrel sauce, 69 Soup a la reine, 5 —— for a family, 85 Sour crout, 252 Spanish onion sauce, 44 Sponge biscuits, 284 Stewed apples for tarts, 203 —— cucumbers, 50 —— peas for a dish, 154 ———— for sauces, 73 Stock, cleared, (brown), 6 Stores, observation on, 228 Stuffing for veal, turkey, &c., 94 Sturgeon roasted, 26 Suet pudding, 307 Sugar, to clarify, 273 Sweetbreads boiled, 313 ———— broiled, ib. ———— en erison, 138 ———— fried, 171 ———— glaized, 137 ———— roasted, 93 ———— with veal and ham, 309 Sweet omlet of eggs, 304 Syllabub, 200 Syrup of capillaire, 276 —— of cloves, 274 —— of golden pippins, 275 —— of roses, 277 T. Tansey pudding, 219 Tarragon vinegar, 239 Tarts or tartlets, 202 Tea cream, 196 Tendrons of veal (brown or white), 65 Timbol of rice, 97 Tongues, &c. to pickle, 240 Trifle, 201 Tripe and onions boiled, 312 —————— fried, 172 Truffles, green, for a dish, 139 Truffle sauce, 134 Turkey with chesnuts, 135 —— with celery or oyster sauce, 118 —— with ragout, 136 —— with truffles, 134 Turkies, to prepare for roasting, 89 Turnip sauce, 76 —— soup, 8 Twelfth cakes, 286 V. Veal cutlets common way, 131 —— olives, &c., 70 —— pie, 107 —— stock for soups, 1 Vegetable pie, 150 Vegetables, a neat dish of, ib. ————, directions for, 157 ————— in moulds, 146 Venison, haunch of, to prepare for roasting, 86 Vermicelli soup (white), 6 Virgin cream, 197 W. Wafers, 271 Walnut ketchup for fish sauces, 240 Watercresses stewed, 149 Water souchée, 26 White oyster sauce, 118 White puddings, 231 Wild boar, to dress, 175 —— fowls to prepare for roasting, 91 Wings and legs of fowls glaized, 113 ——————————— with colours, 112 Woodcocks and snipes, to prepare for roasting, 87 Y. Yest cake, 298

THE END. T. Bensley, Printer, Bolt Court, Fleet Street, London.