INDEX.

The Figures in the body of the Index refer to the Number of the Receipts; those in the column, under the word Page, to where the Receipts are to be found; and those preceded by Ap., to the Receipts in the Appendix.

Page

Acid of lemon, artificial, 407* 274

Accum on Adulterations, quoted, note to 433 280

An alderman in chains, 57 135

A-la-mode beef, or veal, or English turtle, 502 312

Allspice, essence of, 412 275

—— tincture of, 413 ib.

—— Sir H. Sloane on, note 92

Almond custards (Ap. 54.) 375

Anchovy sauce, 270 232

—— essence, 433 279

—— toast, 573 354

—— butter, —— paste,}434 282

—— powder, 435 ib.

—— to keep them well, Obs. to 270 233

Apicius, his sauce for boiled chicken 35

Appetite, good, why the best sauce 52

—— to refresh 38

Appert, his art of preserving vegetables, note 164

Apple pie (Ap. 32.) 369

—— pudding, boiled (Ap. 112.) 397

—— dumplings, ditto (Ap. 113.) ib.

—— tart, creamed (Ap. 33.) 369

—— sauce, 304 242

Apples, to dry (Ap. 83.) 384

Apricot jam (Ap. 93.) 387

Artichokes, 136 166

—— Jerusalem, 117 160

Asparagus, 123 161

—— soup, 222 206

Arrack, to imitate, 480 299

Arbuthnot, Dr., quoted, Preface viii.

Abernethy, Mr., quoted, note 20

Bacon, 13 117

—— slices of, 526 324

—— relishing rashers of, 527 ib.

—— sparerib, to roast 132

Bain-Marie, note to 485 and 529* 304. 326

Baking 72

Baked custard (Ap. 52.) 375

—— pears (Ap. 82.) 384

Barley water, 565 350

—— broth, 204 199

—— ——, to make a gallon for a groat 210

—— sugar (Ap. 90.) 386

—— drops (Ap. 91.) ib.

Basil, when to dry 291

—— vinegar, or wine, 397 269

—— sauce, 264 231

Batter pudding (Ap. 111.) 397

Beans, French, 133 164

Beauty 51

Bechamel, 364 257

Beef bouilli, 5. 238. 493 109. 212. 308

—— how nutritive and economical, 5 109

—— to salt, 6 111

—— savoury, 496 310

—— a round of, salted, to boil, 7 113

—— what the outside slices are good for, N. B. to 7 ib.

—— H-Bone, 8 ib.

—— ribs, and rolled, 9 114

—— baron of 34

—— sirloin, roasted, 19 122

—— proper way to carve, in note to 19 123

—— as mock hare, 66* 141

—— ribs, roasted, 20 123

—— ditto, boned and rolled, 21 124

—— steaks, to fry, 85 148

—— steak pudding (Ap. 24.) 367

—— season for, see note to 94 151

—— with onions, 86 148

—— to broil, 94 151

—— the superlative steak ib.

—— Macbeth’s receipt, and le véritable bif-teck de Beauvilliers, N. B. to 94 152

—— to stew, 500 311

—— with onion gravy, 501 312

—— broth, 185 193

—— broth for glaze, or portable soup or sauce, 252 223

—— gravy, 186 194

—— strong gravy, 188 ib.

—— cullis, 189 195

—— for poultry, &c. 329 249

—— shin of, soup, 193 196

—— tea, 563 349

—— to hash, 486 304

—— shin, stewed, 493 308

—— brisket, stewed, 494 310

—— haricot, 495 ib.

—— Hunter’s savoury, baked or stewed, 496 ib.

—— à-la-mode, or English turtle, 502 312

—— to pot, 503 314

—— bubble and squeak, 505 316

—— hashed, and bones broiled, 506 317

—— cold, broiled, &c. 487 304

Beer, to recover when hard, 468 295

—— to bottle, 468 ib.

—— cup, 464 294

Beet roots, 127 162

—— —— to pickle (Ap. 119.) 402

Biscuit drops (Ap. 68.) 380

Bishop, essence of, 412 275

Birch, his excellent mock turtle, note under 247 219

Black cock, 71 144

Blancmange (Ap. 46.) 373

Boiling 66

Boiled custard (Ap. 53.) 375

Bouillon de santé, 196 197

Bonne bouche for geese, pork, &c. 341 251

Brandy, how to obtain genuine Cognac 296

Bread, to make (Ap. 100.) 390

—— sauce, 321 246

—— sippets, fried, 319 ib.

—— crumbs, do. 320 ib.

—— pudding, 556 344

Broccoli, 126 162

—— pickled, (Ap. 122.) 403

Bride, or wedding cake (Ap. 56.) 376

Brill, 143 169

Brains are sadly dependent on the bowels 20

—— Dr. Cadogan’s obs. thereon, note 21

Brain balls 266

Broiling, see the 4th chapter of Rudiments of Cookery 82

Brose, Scotch, 205* 201

Brunswick tourte (Ap. 45.) 373

Broth, see the 7th chapter of the Rudiments of Cookery 89

—— black 35

—— of fragments 54

—— beef, 185 193

—— to clarify, 252* 227

—— mutton, 194 196

—— mock ditto, 195 197

—— with cutlets, 490 307

—— Scotch barley, 204 199

—— for sick, 564 350

Browning, to colour soup and sauce, &c. 322 246

Bill of fare for a week 56

Buns, plain (Ap. 77.) 382

—— cross (Ap. 78.) 383

—— seed (Ap. 79.) ib.

—— plum (Ap. 80.) ib.

—— Bath (Ap. 65.) 379

Burnet vinegar has the same taste as cucumber, 399 270

—— —— sauce, 264 231

Burgoo, Scotch, 572* 353

Butler’s directions for drying herbs, 461 290

—— —— to market for vegetables 359

Butler, Obs. on the business of a note 39

Butter, best manner of melting 228

—— to recover when oiled 229

—— clarified, 259 230

—— burnt, 260 ib.

—— oiled, 260* ib.

Catholic Families, cookery for, 158. 224 178. 207

Cabbage, 118 160

—— boiled and fried, or bubble and squeak, 119. 505 160. 316

Cakes, common seed (Ap. 59.) 377

—— rich, yest (Ap. 60.) 378

—— queen, or heart (Ap. 61.) ib.

—— Shrewsbury (Ap. 63.) ib.

—— Banbury (Ap. 64.) 379

—— Savoy, or sponge (Ap. 67.) 380

—— Ratafia (Ap. 71.) 381

—— almond sponge (Ap. 72.) ib.

—— diet bread (Ap. 74.) ib.

—— Derby, or short (Ap. 87.) 385

—— Yorkshire (Ap. 104.) 391

Calf, a fatted, preferred to a starved turtle, 247 221

——’s head to boil, 10 114

—— —— to hash, 10 115

—— —— ragoût, 520 321

—— —— mock turtle, 247 219

—— feet jelly, 481 299

Camp vinegar, 403 271

Carp, stewed, 158 177

Carrots, 129 163

—— soup, 212 201

Carving, best rule for 43

—— ancient terms of, note ib.

Catsup of mushrooms, 439 283

—— double ditto, or dog-sup 284

—— of walnuts, 438 282

—— of oysters, 441 285

—— of cockles, 442 ib.

—— of cucumbers, 399 270

—— pudding, 446 285

Caper sauce, 274 233

—— —— mock, 275 ib.

Capon, to roast, 58 136

Capillaire, 476 297

Caramel, to boil sugar to, (Ap. 85.) 385

Cauliflower, 125 162

—— pickled (App. 122.) 403

Caudle, 572 353

Cautions to carvers 44

Cayenne, how to make, 404 272

—— essence of, 405 273

Celery soup, 214 202

—— sauce, 289, 290 238

—— seed, substitute for celery, note 92

—— essence, 409 275

Chantilly basket (Ap. 51.) 375

Cheap soup, 229 208

Cheese and toast, 538*, 539 330

—— toasted, 540 331

—— buttered ditto, 541 ib.

—— pounded or potted, 542 ib.

Cheesecakes (Ap. 40.) 371

—— lemon, ditto (Ap. 41.) 372

—— orange, ditto (Ap. 42.) ib.

—— almond, ditto (Ap. 43.) ib.

Cherries, dried (Ap. 95.) 387

Chervil sauce, 264 231

Chili vinegar, 405* 273

—— wine, 406 ib.

Chicken. See Fowl.

—— pie (Ap. 16.) 364

—— and ham patties (Ap. 29.) 368

Chops, mutton, pork, beef, to broil, 94 151

—— to fry, 85 148

—— to stew, 490 307

—— relish for, 423 278

—— sauce for, 356 255

Cinnamon, essence of, 416 276

—— tincture of, 416* ib.

Claret, best wine for sauces, &c. 95

Clarified syrup, 475 297

Clarify broth, to, 252* 227

Clove and mace, essence of, 414 276

—— —— —— tincture of, 415 ib.

Cockle catchup, 442 285

Cod, boiled, 149 172

—— the tail filleted, note under 149 ib.

—— slices boiled, 151 174

—— skull stewed, 158 177

—— shaved, and sold for whitings, Obs. to 153 175

Cold meat, to broil with poached eggs, 487 304

—— ditto, to warm, the best way 54

—— fish 53

—— —— sauce for, 453, 359, and 307 287, 255, 243

—— veal, an excellent dish of, 512 319

—— fowl, ditto, 533 328

Colouring for soup and sauce, 322 246

—— a frequent cause of adulteration, 322 247

Committee of taste 17

Consommé, 252 223

Coffee, to make 340

Cooks, friendly advice to 46

—— hints to 53

—— ditto, when they have a very large dinner 62

Cooks, cause of the scarcity of good ones 310

—— deserve good wages 23

—— a manor given to one by William the Conqueror 22

—— Obs. concerning their health, note 26

Cook-teaser, where not to put him 44

Cooking animals, dine only once a month, note 17

Cookery, Descartes’s observations on 19

—— Dr. Johnson’s ditto 20

—— theory of, note ib.

—— importance of 21

—— Dr. Stark vii.

—— the analeptic part of physic 19

—— Dr. Mandeville viii.

—— Arbuthnot ib.

—— Parmentier x.

—— Sylvester’s Obs. on, note 20

—— best books on, note ib.

—— theory of the processes of, from the Encyclopædia Brit. note ib.

—— opinion of a cook on books of 32

Coquus Magnus, or Master Kitchener 22

Coullis, or thickened gravy, 189 195

Coup d’aprés 94

Crab, to boil, 177 188

Crawfish soup, 235 211

—— ditto, pounded alive, recommended by Mons. Clermont, 235 ib.

Cream, clouted, 388 267

Cranberry tart (Ap. 37.) 370

Croquante of paste (Ap. 86.) 385

Cottage potato pudding (Ap. 115.) 398

Crisp parsley, 318 245

Currant jelly, 479* 298

Curry powder, 455 287

—— soup, 249 222

—— sauce, 348 254

—— balls, 382 266

—— to dress, 497 311

Curaçoa, how to make, 474 296

Custard pudding 347

Cider cup, 465 294

Culinary curiosities 32

Crane 34

Curlews ib.

Cat in gely ib.

Corks 106

Cement for sealing bottles ib.

Caw-caw bones, N.B. 1 108

Cow heel, to dress, 18* 122

Cress sauce, 264 231

—— vinegar, 397* 269

Cucumber, stewed, 135 165

—— vinegar, 399 270

—— to preserve (Ap. 98.) 389

Carp, to stew, 158 177

Charity, the greatest 24

Crumpets (Ap. 103.) 391

Devil, 538 329

—— his venison 33

—— sauce for 255

—— biscuit, 574 354

Damson cheese (Ap. 89.) 386

Digestion, how important 19

Dripping pan 76

Dripping, to clarify, 83 146

—— Mrs. Melroe and Dr. Stark’s Obs. on, 83 147

—— soup 210

Duck, to roast, 61 139

—— bonne bouche for, 341 251

—— to hash, 530 326

—— cold, to warm, 535 329

—— wild, to roast, 74 144

Dutch salad, Obs. to 372 261

Dinner, seven chances against its being properly dressed, note 22

—— hints for preparing a large, p. 62, 63; a good one for 5d., 204 199

—— invitation to 36

—— importance of punctuality, the only act which cannot be postponed 37

—— arrangements of guests at 40

—— rules for behaviour at, from the Accomplished Lady’s Delight, note 29

—— hints for providing 38

—— Obs. on second courses, &c. ib.

—— punishment for not being punctual at 42

—— Boileau’s Obs. on ib.

—— Hints to those who dine out 44

Edge bone of beef, see H-bone, 8 113

—— —— ways of spelling 114

Education of a cook’s tongue 52

Eels, stewed, Wiggy’s way, 164 181

—— pickled, 161 180

—— fried, 165 182

—— pie (Ap. 22.) 366

—— spitchocked, 166 182

—— soup, 225 207

Eggs, to preserve for twelve months, see N.B. to 547 338

—— sauce, 267 232

—— fried with bacon, 545 336

—— ragoût, 545* 337

—— with minced bacon, 549 339

—— poached, 546 337

—— ditto, with minced ham, 548 338

—— boiled in the shell, 547 ib.

—— ditto, for a salad, 372 260

—— various ways of dressing egg and ham patties (Ap. 88.) 386

Epictetus, a relish for, 27 125

Eschalot sauce, 294 239

—— vinegar, 401 271

—— wine, 402 ib.

Essence of turtle, 343 252

Essence of ham, 351 254

—— where to buy it, 351 ib.

—— of mushrooms, 440 285

—— of oysters, 441 ib.

—— of anchovy, 433 280

—— of Cayenne, 405 273

—— lemon peel, 407 ib.

—— ditto, 408 274

—— of celery, 409 275

—— ginger, 411 ib.

—— allspice, 412 ib.

—— clove, 414 276

—— mace, 414 ib.

—— cinnamon, 416 ib.

—— marjoram, 417 277

—— sweet herbs, 417* ib.

—— soup herbs, 420 ib.

—— eschalot, 402 271

—— soup herbs and savoury spice, 422 277

Epicure, the editor’s definition of note 17

—— the temperate man the greatest 19

Economy, the first rule of comfortable, note 61

Fawn, 65 140

Fennel and butter for mackerel, 265 231

Fish, see the 6th chapter of the Rudiments of Cookery 86

—— cold, to redress 53

—— fecundity of, note 86

—— how to market for 358

—— to stew, 158 177

—— soups, 225 207

—— forcemeat, 383 266

—— sauce, 425 278

—— to pickle, 161 180

Forcemeat, to make, 373 262

—— materials used for 263

—— for veal, 375 264

—— for turkey, 377 265

—— for goose, 378 ib.

—— for hare, 379 ib.

—— balls, for mock turtle and made dishes, 380 ib.

—— egg ditto, 381 266

—— curry ditto, 382 ib.

—— zest, &c. 386 ib.

—— of fish for maigre dishes, 383 ib.

—— to mix orange and lemon peel, 387 ib.

Flip, 466 294

Flounders, 155 175

Fowls, to boil one half and roast the other at the same time 33

—— to boil, 16 119

—— to roast, 58 136

—— to broil, 97 154

—— hashed, 533 328

—— pulled, 534 ib.

—— to dress cold, 535 329

—— Apicius’s sauce for 35

French beans, 133 164

—— —— pickled (Ap. 118.) 402

—— tart of preserved fruit (Ap. 35.) 370

—— bread and rolls (Ap. 100*) 390

Froth roast meat, to 78

Frogges, fried 34

Fare, bill of, for a week 56

Frying 80

Flavour, agents employed to soups and sauces, note under 104

Flounders, fried or boiled, 155 175

Fritters, 558 344

Fruit, to preserve, without sugar (Ap. 99.) 390

Game, to render immediately ripe for roasting 58

—— soup, 242 216

Garlic vinegar, 400 270

—— sauce, 272 233

—— gravy, 311 244

Giblets, stewed, 531 328

—— soup, 244 216

—— pie (Ap. 14.) 363

Gherkins (Ap. 117.) 402

Gigot de Sept Heures, N.B. to 1 108

Ginger, essence of, 411 275

—— preserved (Ap. 97.) 389

Gingerbread nuts (Ap. 76.) 382

Goose, Dr. Stark says is the most nutritive food 138

—— to roast, 59 137

—— ditto, alive 33

—— to persuade one to roast himself! 1 ib.

—— how the liver is fattened for the Strasburg pies. In note to 59 137

—— to hash, 530 326

—— green, 60 138

—— mock, 51 131

—— bonne bouche for, 341 251

—— relish for, 341 ib.

Gourds, various ways of dressing 348

Gourmand defined, note 17

Gourmandize, to guard against, note 23

Gooseberry sauce, 263 231

Gravy, read the 8th chapter of the Rudiments of Cookery 100

—— for poultry, ragoûts, &c., 329 249

—— onion, 299 241

—— garlic, 311 244

—— game, 337 251

—— for wild duck, 338 ib.

—— roasted meat, 326 248

—— boiled, 327 249

—— wow wow for salted or stewed beef, 328 249

—— for grills and broils, &c., 355 254

—— for chops and steaks, 356 255

—— relish for chops and steaks, 423 278

—— for cold meat or poultry, &c., 359 255

—— hashes of mutton, &c., 360 256

—— ditto, veal, 361 257

—— for venison, of wine, 344 253

—— of vinegar, 345 ib.

—— for venison, of currant jelly, 346 ib.

—— of mutton, 347 ib.

—— brown colouring for, 322 246

—— portable, 252 223

—— soup, 200 198

—— vegetable, ditto, 224 207

Green pease, 134 164

—— soup, 216 203

—— maigre, ditto, 217 ib.

Green gages, preserved in syrup (Ap. 96.) 388

Grill sauce, 355 254

Grouse, 73 144

Gruel, water, various ways of making and flavouring, 572 352

Guinea fowl, 69* 143

Glasse, Mrs., her Cookery 20

Gridiron 82

Haddock, 157 176

—— Findhorn, ditto, 157* ib.

Haggis, a good Scotch, 488* 305

Ham, to boil, 14 118

—— to pot, 509 318

—— slices of broiled, 526 324

—— essence of, 351 354

—— where to buy, ditto, 351 ib.

Hare, roast, 66 140

—— jugged, 529* 325

—— soup, 241 215

—— mock, 66* 141

—— hashed, 529 325

—— pie (Ap. 11.) 362

Haricot of mutton, lamb, veal, or beef, 489 306

—— of beef, 495 310

Hashes, mutton, 484 303

—— to warm up, 485 304

—— beef, 486 ib.

—— veal, 511 318

—— venison, 528 325

—— cold calf’s head, 519 321

—— ditto, 10 114

—— calf’s head or ragoût, 520 321

—— hare, 529 325

—— duck or goose, 530 326

—— poultry, game, or rabbit, 533 328

—— sauce for, 360 256

Haunch (see H.) bone of beef, 8 113

Herbs, when, and how to dry, 461 290

Herrings, pickled, 171 185

—— broiled, 171* ib.

—— red ditto, 172 186

Horseradish powder, 458* 289

—— vinegar, 399* 270

Housekeeping, plan of 27

—— book ib.

Horse powdered 34

Hill, Dr., author of Mrs. Glasse’s Cookery 20

Hanger, Col., quoted, his hints for guarding against “la Gourmandize,” note 23

Hudson, the dwarf, served up in a pie 34

Icing for fruit tarts, &c. (Ap. 31.) 369

—— for twelfth cake (Ap. 84.) 384

Indigestion 38

—— lozenges for, note ib.

—— remedy for 39

Invitations, how to send 41

—— to answer ib.

Indian or mixed pickle (Ap. 123.) 404

Independence, the road to 64

Italian salad, see Obs. to 372 261

—— cream (Ap. 48.) 374

—— macaroons (Ap. 70.) 380

Irish stew, Mrs. Phillips’s, 488 305

—— ditto, Mr. Morrison’s, 488 ib.

Jack, to dress, 158 177

Jacks, Obs. on 74

Jelly, ox heel, 198 197

—— calf’s feet, 481 299

—— of currants and other fruits, 479* 298

Jerusalem artichokes, 117 160

Jockey, how to waste 190

Johnson’s brandy and liqueurs, 471 296

Johnson, Dr., quoted 20

Kay, Mr., of Albion House, wines, &c., Obs. to 94 243

Kelly’s sauce for calf head or cow heel, 311 244

—— ditto, for sauce piquante, 311* ib.

Kid, to roast, 65* 140

Kidneys, to broil, 95 153

Kitchen maid, business of a 25

Kitchen fire place, best ornaments for 64

—— chimney should be swept often 54

—— utensils 89

Kitchiner, Dr., quoted, note, 572 30

Life, the art of invigorating and prolonging vii.

Lacedæmon, black broth of 35

—— ditto sauce ib.

Lamb, to broil, 3 109

—— to roast, 40 129

—— sham lamb, ditto, 40 ib.

—— hind quarter, 41 ib.

—— fore quarter, 42 130

—— leg, 43 ib.

—— shoulder, 44 ib.

—— to goosify, ditto, note to 51 131

—— ribs, 45 130

—— loin, 46 130

—— neck, 47 ib.

—— breast, 48 ib.

—— chops, 93 150

—— shoulder, grilled, 491 307

—— lamb’s fry, 492 308

Larders, proper, note 57

Larks, 80 146

Lemon chips (Ap. 94.) 387

—— syrup, 391 267

—— sauce, 273 233

—— juice, artificial, 407* 274

Lemon and liver sauce, 287 237

—— peel essence, 407 273

—— quintessence ditto, 408 274

—— tincture ditto, 408* ib.

Lemonade in a minute, 477 297

Liquamen of the Romans 35

Liqueurs, 471 296

Lister, Mrs., leg of beef soup. See shin of beef soup.

Liver of a goose. See note under 59 137

—— and parsley sauce, 287 237

—— ditto for fish, 288 238

Lobster, to roast, 82 146

—— to boil, 176 187

—— sauce, 284 236

—— sauce for lobster, 285 237

—— soup, 237 211

—— potted, 178 183

—— patties (Ap. 27.) 368

—— salad, 372 260

—— spawn, to preserve, N.B. to 284 236

Lozenges 38

Macaroni, 543 332

—— soup, see Obs. to 200 198

Mackerel, boiled, 167 183

—— broiled, 169 184

—— baked, 170 ib.

—— pickled, 171 185

—— roe sauce, 266 231

Made dishes, Obs. on. See 9th chapter of Rudiments of Cookery 106

—— —— economical ditto, 483 300

Magazine of Taste 292

Maigre forcemeat, 383 266

—— plum pudding, 554 342

Mandeville, Dr., quoted, Preface viii.

Manners, the importance of good 42

Marjoram, essence of, 417 277

Marrow bones, 544 336

Meat, soup from any, boiled 69

Melroe, Mrs., her Econom. Cookery, quoted, note to 83 147

Melted butter 228

Minced collops 306

Mince pies (Ap. 38.) 371

—— meat (Ap. 39.) 372

Mint sauce, 303 242

—— vinegar, 398 270

Mock turtle soup, 247 219

—— ditto, do. by E. Lister, 245 218

Mille feuilles (Ap. 44.) 372

Moor game, 72 144

Morels, Obs. on 89

Mulled wine, aromatic, essence for, 412 275

Mustard, to make, 370 259

—— to make in a minute, 369 ib.

—— ditto, to keep, 427 278

—— seed oil 404

Manners, barbarous, of the sixteenth century 29

—— good effects of good 42

—— bad effects of bad 43

Measures, glass ones 31

Meat, how long it must hang to be tender 57

—— if frozen ib.

—— killing it by electricity makes it tender immediately 58

Marketing 61

—— best rule for ib.

—— ditto 56

Marketing Tables, for meat 355

—— —— poultry 357

—— —— vegetables 359

Meat skreen 77

Meat cakes, 504* 316

Mutton, to boil a leg, 1 108

—— neck, 2 109

Mutton, 23 124

—— roast, a leg, 24 125

—— ditto, saddle, 26 ib.

—— shoulder, 27 ib.

—— loin, 28 ib.

—— neck, 29 126

—— breast, 30 ib.

—— haunch, 31 ib.

—— ditto, venison fashion, 32 ib.

—— or veal pie (Ap. 10.) 362

—— chops, 92 150

—— ditto, stewed, 490 307

—— broth, 194. 564 196. 350

—— —— mock, 195 197

—— to hash, 484 303

—— haricot, 489 306

—— mullaga-tawny soup, 249 222

Mushroom sauce, 305 242

—— ditto, brown, 306 243

—— extempore, 307 ib.

—— catchup, 439 283

—— quintessence of, 440 285

Marrow bones, 544 336

—— vegetable 348

Muffins (Ap. 102.) 391

Nutmeg, tincture of, 413* 276

—— grater, the best 65

Omelettes, 543* 333

Onion, Obs. on, note 91

—— pickled (Ap. 121.) 403

—— stewed, 137 166

—— young, sauce, 296 240

—— sauce, 297 ib.

—— —— white, 298 240

—— —— brown, 299 241

—— sage and, 300 ib.

Orange jelly (Ap. 47.) 373

—— gingerbread (Ap. 75.) 382

Orgeat (Ap. 81.) 383

Ox cheek, stewed, 507 317

—— —— portable soup of, 252 224

Ox tails, stewed, 508 318

Ox head soup, 239 213

Ox tail soup, 240 214

Ox heel jelly, 198 197

—— —— soup, 240* 214

Oysters, how to feed and preserve their lives, and how to tickle them to death, 181 189

—— certainly not so nutritive as supposed, N.B. to 181 190

—— native, those that are born and bred in the Burnham rivers, note to 181 189

—— essence of, 441 285

—— scalloped, 182 191

—— stewed, 182* 192

—— fried, 183 ib.

—— sauce, 278 234

—— preserved in powder, 280 234

—— patties (Ap. 26.) 368

Osborne, H. Cook to Sir J. Banks xi. 52

—— ditto, his receipts for puddings, &c., 560 345

Oatmeal, a substitute for bread crumbs, note 82

Pancakes, 558 344

Paregoric elixir, 570 352

Pharmacopœia, Appendix to x.

Parmentier, quoted, Preface ib.

Parsley and butter, 261 230

—— to preserve, N.B. to 261 231

—— fried, 317 245

—— crisp, 318 246

Partridges, 70 143

—— soup, 241 215

Paste for croquants, or cut pastry (Ap. 8.) 361

—— for meat or savoury pies (Ap. 2.) 360

—— for boiled puddings (Ap. 6.) 361

—— for stringing tartlets, &c. (Ap. 7.) ib.

Pease, to boil, 134 164

—— pudding, 555 343

—— —— how to make for half the usual expense, note to 555 ib.

—— soups, 218. 220 203. 205

—— ditto, in five minutes, Obs. to 555 343

—— curry pease soup, note to 218 205

—— celery ditto, ditto, 218 204

—— plain pease soup, 221 206

Parsnips, 128 163

Peristaltic persuaders 39

Peptic Precepts, quoted ib.

Pease powder, 458 289

Perch, fried, 159 179

—— boiled, 160 179

—— stewed, 158 177

Pheasant, 68 142

—— mock ditto, 69 143

—— criterion of its being “assez mortifiée,” Obs. on 68 142

Pickles, Obs. on 398

—— pounded ib.

—— wholesome substitute for, 398, 399

Pigeons, roast, 78 145

—— to broil, 98 154

—— or lark pie (Ap. 13.) 363

Pig, sucking, 56 133

Pettitoes or sucking pig’s feet, 12 171

Piquante vinegar, 453 287

Plaice, fried, 155 175

Plain pound cake (Ap. 57.) 377

Plum pudding, 553 341

Plum pudding sauce, 269 232

Plum pound cake (Ap. 58.) 377

Poached eggs, 546 337

Poor man’s sauce, 310 243

Poor, soup for, 229 208

Papin, Dr., his Digester, note 223

Pork, the season for it, and the accompaniments, &c., 49 130

—— to roast a leg, 50 131

—— to boil ditto, 11 116

—— to roast without the skin on, 51 131

—— mock goose, 51 ib.

—— to lambify the leg of a porkling, see note to 51 ib.

—— griskin, 52 132

—— sparerib, 53 ib.

—— loin, 54 ib.

—— chine, 55 133

—— to salt, 6 112

—— to boil, pickled, 11 116

—— how to score after you have boiled it, 11 ib.

—— chops, to fry, 93 150

—— sausages, 87 148

Poivrade sauce, 365 259

Portable soup, 252 223

Pot top, best fat for frying, Obs. to 83 147

—— —— liquor 54

—— —— to convert into pease soup in five minutes, N.B. to 555 343

Potatoes, 16 ways of dressing, 102 155

—— to redress cold, 102* 156

—— boiled and broiled, 103 ib.

—— fried in slices, 104 ib.

—— fried whole, 105 157

—— mashed, 106 ib.

—— ditto, with onion, 107 ib.

—— escalloped, 108 ib.

—— roasted, 109 158

—— under meat, 110 ib.

—— balls, 111 ib.

—— savoury, 112 ib.

—— snow, 114 ib.

—— gipsy pie, 115 159

—— new, 116 ib.

—— mucilage or starch, 448 286

—— flour ib.

—— colcannon, 108* 157

Potted beef, veal, game, &c., 503 314

—— —— veal, game, &c., why in season at the same time as mock turtle, note under 247 219

Potted ham, &c., 509 318

Prawns, 175 187

Poultry, to render immediately ripe for roasting 58

—— marketing tables for 357

Pudding, my, 554 341

—— plum, 553 ib.

—— ditto, do. sauce for, 269 232

—— suet, 551 340

—— Yorkshire, 552 341

—— pease, 555 343

—— macaroni, 543 332

—— batter 346

—— bread and butter, boiled and baked, 557 344

—— Boston apple 345

—— spring fruit ib.

—— Nottingham ib.

—— Newmarket 346

—— Newcastle or cabinet ib.

—— Vermicelli ib.

—— bread ib.

—— custard 347

—— boiled ditto ib.

—— college (Ap. 105.) 395

—— rice, baked or boiled ib.

—— ground ib.

—— save-all (Ap. 110.) 396

Puddings and pies, Obs. on 392

Pudding catchup, 446 285

Puff paste (Ap. 1.) 360

Pulled turkey, chicken, &c., 534 328

Punch, directly, 478 298

—— essence of, to make, 479 ib.

Purger souvent les Cuisiniers (de la nécessité) 26

Pig’s pettitoes, 12 117

Politeness, ancient rules for, note 29

Porpus 33

Pie, Jeffery Hudson served up in one 34

Provisions, how to procure the best, 61. 357

Pepper, Obs. on 93

—— double headed boxes 65

Queen’s drops (Ap. 62.) 378

Quin’s sauce, 425 278

—— ditto, Obs. on Ann Chovy’s marriage, in note to 433 281

Rabbit, roast, 67 142

—— boiled, 17 121

—— broiled, 97 154

—— soup, 241 215

—— pie (Ap. 17.) 365

—— a Welch, 539 330

Ragoût beef, see Obs. to 493 309

—— sauce, 329 249

—— savoury powder, 457 288

—— quintessence of ditto, 460 290

—— of poultry, to dress, 530* 327

—— breast of veal, 517 319

—— raised pies (Ap. 5.) 361

—— French pies (Ap. 18.) 365

—— ham pie (Ap. 19.) ib.

—— pork pie (Ap. 21.) 366

—— lamb pie (Ap. 23.) ib.

Raspberry vinegar, 390 266

—— wine or brandy, 469 295

—— jam (Ap. 92.) 387

Red cabbage, pickled (Ap. 120.) 403

Rhubarb, various ways of dressing 347

Rice blancmange (Ap. 109.) 396

—— pudding (Ap. 106.) 395

—— ground pudding (Ap. 107.) ib.

—— sauce, 321* 246

—— snowballs (Ap. 108.) 396

Ripe fruit tarts (Ap. 30.) 369

Roasting, see the 2d chapter of Rudiments of Cookery 74

Robert sauce for pork and geese, 342 252

Roe boat ditto, see Obs. to 342 ib.

Rouge, see note to 433 281

Roux, see Obs. to 257 229

Rump steak, broiled, 94 151

—— —— stewed, 500 311

—— —— do. with onion gravy, 501 312

—— —— pie (Ap. 15.) 364

Romans ate five meals a day 34

—— their favourite dishes 35

—— liquamen and garum ib.

Sack posset, Sir F. Shepherd’s, 467* 295

Sage and onion sauce, 300 241

Sally Lunn tea cakes (Ap. 101.) 390

Salt, to prepare for table, 371 260

Salt fish, 150 173

Salting meat, 6 111

—— to make it red, 6 ib.

—— to make it savoury, 6 112

—— to pickle meat ib.

Sandwiches, 504 316

Save-all pudding (Ap. 110.) 396

Scotch haggis, 488* 305

—— collops, 517 321

—— ditto, minced 306

—— gravy, see Obs. to 326 248

—— brose, 205* 201

—— barley broth, 204 199

—— beef, note 123

—— soups, 205 200

—— winter hotch potch, 205 ib.

—— leek soup, or cocky leeky, 205 201

—— lamb stew, 205 ib.

Salads, Evelyn’s directions about, 138 and 372 166. 260

—— Dutch, French, Italian, &c., Obs. to 372 261

Salad sauce, 372 and 453 260. 287

Salmon, pickled, 161 180

—— boiled, 162 ib.

—— broiled, 163 181

Sauce, before you make, read the 8th chapter of the Rudiments of Cookery 100

—— anchovy, 270 232

—— apple, 304 242

—— basil vinegar or wine, 397 269

—— balls for mock turtle, 380 265

—— bechamel, 364 257

—— bottled oyster, 278 234

—— beef gravy, for poultry, 329 249

—— bonne bouche for a goose, 341 251

—— bread, 321 246

—— browning, 322 ib.

—— butter, melted, 256 228

—— burnt, ditto, 260 230

—— clarified, ditto, 259 ib.

—— oiled, ditto, 260* ib.

—— to recover, N.B. to 256 229

—— catchup of mushrooms, 439 283

—— of walnuts, 438 282

—— of cockles, &c., 442 285

—— for puddings, 446 ib.

—— camp vinegar, 403 271

—— caper, 274 233

—— celery, 289 238

—— ditto, brown, 290 ib.

—— chervil, 264 231

—— Chili vinegar, 405 273

—— crisp parsley, 318 245

—— cucumber, 135 165

—— curry, 348 254

—— egg, 267 232

—— essence of turtle, 343* 252

—— —— of ham, 351 254

—— —— of mushrooms, 440 285

—— —— of oysters, 441 ib.

—— —— of Cayenne, 405 273

—— —— of anchovy, 433 280

—— —— of lemon peel, 407 274

—— quintessence of ditto, 408 ib.

—— —— essence of celery, 409 275

—— —— of ginger, 411 ib.

—— —— of allspice, 412 ib.

—— —— of clove, —— —— of mace,}414 276

—— —— of cinnamon, 416 ib.

—— —— of soup herbs, 420 277

—— —— of soup herb and savoury spice, 422 ib.

—— —— of eschalot, 402 271

—— —— of punch, 479 298

—— eschalot, 294 239

—— ditto, vinegar, 401 271

—— fennel and butter for mackerel, &c., 265 232

—— fish, 425 278

—— forcemeat, to make, 373 262

—— forcemeat balls for mock turtle, 380 265

—— egg balls, 381 266

—— curry ditto, 382 ib.

—— fish forcemeat, 383 ib.

—— zest ditto, 386 ib.

—— for veal, 375 264

—— to mix orange or lemon peel, 387 266

—— gravy for poultry, ragoûts, &c., 329 249

—— ditto for game, 337 251

—— ditto for wild duck, 338 ib.

—— ditto of onion, 299 241

—— ditto of garlic, 311 244

—— ditto for roasted meat, 326 248

—— ditto for boiled ditto, 327 249

—— wow wow, for boiled beef, 328 ib.

—— wine, see venison, 344 253

—— vinegar for venison, 345 ib.

—— mutton ib.

—— for grills, 355 254

—— for chops and steaks, 356 255

—— for cold meat or poultry, 359 ib.

—— for hashes of mutton, &c., 360 256

—— for ditto of veal, 361 257

—— relish for chops, 423 278

—— gooseberry, 263 231

—— garlic, 272 233

—— ditto gravy, 311 244

—— ditto vinegar, 400 270

—— M. Kelly’s, for calf’s head or cow heel, 311* 244

—— ditto, ditto, piquante, 311* ib.

—— lemon, syrup of, 391 267

—— lemonade in a minute, 477 297

—— lemon, 273 233

—— ditto, and liver, or parsley and liver sauce, 287 237

—— liver, for fish, 288 238

—— lobster, 284 236

—— for lobster, 285 237

—— mackerel roe, 266 231

—— green mint, 303 242

—— vinegar, 398 270

—— mushroom, 305 242

—— ditto, brown, 306 243

—— ditto, in five minutes, 307 ib.

—— mustard, to make, 370 259

—— ditto, in a minute, 369 ib.

—— ditto, to keep, 427 278

—— oyster, 278 234

—— bottled, ditto, 280 ib.

—— onion, 297 240

—— ditto, white, for rabbits, &c. 298 ib.

—— young onion, 296 ib.

—— fried, or brown onion, 299 241

—— sage and onion, 300 ib.

—— ox heel jelly, 198 197

—— parsley and butter, 261 230

—— ditto, fried, 317 244

—— ditto, crisp, 318 245

—— pease powder, 458 289

—— pickles, 462 292

—— piquante vinegar, 453 287

—— plum pudding, 269 232

—— poivrade, 365 259

—— poor man’s, 310 243

—— potato mucilage, 448 286

—— ragoût sauce, 329 249

—— ragoût powder, 457 288

—— quintessence of ragoût powder, 460 290

—— rice, 321* 246

—— salad mixture, 372 260

—— salad, 453 287

—— superlative, 429 278

—— box, 462 59. 292

Savoy biscuits (Ap. 69.) 380

Savoys, 120 160

Savoury salt beef, 496 310

Savoury pies, pasties, &c. (Ap. 12.) 363

Soup herb powder, or vegetable relish, 459 289

Shrimps, potted, 175 187

Shrimp sauce, 283 235

Shrub, 479 298

Small puffs of preserved fruit, (Ap. 36.) 370

Snipes, 77 144

Soda water, Obs. on, note 38

Sorrel sauce, 291 238

Sponge biscuits, (Ap. 66.) 379

Sprouts, 121 160

Sparerib of bacon, to roast, 53 132

Spices, Obs. on, 429 279

Soup herb and savoury powder, 460 290

—— spirit, 420, 421, 422 277

Spinage, 122 160

Stock, first, note to 185 193

—— second, note to 185 194

Stuffing, 373 262

—— for hare, 379 265

—— for goose, 378 ib.

—— for turkey, 377 ib.

—— for veal, 374 264

Suet pudding, 551 340

Syrup, clarified, 475 297

—— of lemon peel, 393 268

—— of lemon, 391 267

—— of orange, 392 268

Stomach, an Englishman’s cooking kettle, Dr. Hunter’s Obs. on; Waterhouse’s ditto, note 15

—— the machinery of life 19

—— Dr. Cheyne’s Obs. on; Abernethy’s ditto 20

Stomachic tincture, 569 352

Spectacles for Gourmands, note 23

Spring fruit, various ways of dressing 347

Sprats, to broil, 170* 185

—— to pickle, 171 185

—— to stew, 170** ib.

—— to fry, 173 187

Servants, Rev. Wm. Watkins’ excellent institution for the encouragement of 25

—— friendly advice to 46

—— maxims for 49

Swan 33

Seals 34

Skate, 148 172

Soups, under the name of the article they are made of.

Soup, Obs. on 89

—— cheap 91

—— and bouilli, 238 212

Steaks, 85, 94 148. 151

Stew pan 89

Suet, to clarify for frying, &c. 84 147

—— puddings 393

Sausages, to fry, 87 148

Sweetbread, to fry, 88 149

—— do. plain, 89 ib.

Sweet, or short and crisp tart paste (Ap. 4.) 360

Sea kale, 124 162

Soles, to boil, 144 169

—— to fry, 145 ib.

—— to stew, 146, 158, 164 171. 177. 181

—— filleted, 147 171

Skate, fried, 154 175

Sturgeon, 152 174

Tart paste (Ap. 3.) 360

Tartlets (Ap. 34.) 370

Taste, the Committee of, Preface xi.

—— the Magazine of, 462 63. 292

—— varieties of 51

Tastes, six simple, note 53

Tamis, note to, 189 195

Tankard, cool, 464 294

Tarragon sauce, 264 232

—— vinegar, 396 268

Tea, to make, 550 339

Tender, to make meat 58

Tewahdiddle, 467 294

Thickening, or roux, 257 229

—— ditto 98

Toast and water, 463 293

—— and cheese, 539 330

Toasted cheese, 540 331

Tomato sauce, 292 239

—— mock ditto, 293 ib.

Tongue to boil, 15 119

—— what the roots are good for, Obs. to 15 ib.

Toothache, cure for, 567 351

Tripe, 18 121

Trifle (Ap. 49.) 374

Truffles, Obs. on 95

Turbot, to boil, 140 167

Turkey, to boil, 16 119

—— to fatten and whiten, 16 ib.

—— roast, 57 134

—— hash, &c. 533 328

—— pulled, 534 ib.

Turnips, 130 163

—— to mash, 131 164

Turnip-tops, 132 164

—— soup, 213 202

Turtle, to dress, 250 223

—— mock ditto, 247, &c. 219

—— Birch’s ditto, excellent note to 247 ib.

—— mock mock, ditto, 245 218

—— English, 248 222

—— sauce, 343 252

—— essence, 343* ib.

—— hints to turtle eaters, Obs. to 493 309

—— 2500 pounds of, eaten at one dinner, note to 250 223

Twelfth cake (Ap. 55.) 376

Vauxhall nectar, to imitate, 480 299

Veal, to boil, 4 109

—— to roast, 33 127

—— fillet, 34 ib.

—— loin, 35 128

—— shoulder, 36 ib.

—— neck, best end, 37 ib.

—— breast, 38 ib.

—— sweetbread, 39 ib.

—— cutlet, 90 149

—— ditto, sauce for, 90 ib.

—— ditto, full dressed, 521 322

—— broth, 191 195

—— gravy, 192 ib.

—— knuckle soup, 193 196

—— stuffing, Roger Fowler’s, 374 264

—— forcemeat, 375 ib.

—— breast, stewed, 515 319

—— minced, 511* 318

—— hashed, 511 ib.

—— sauce for, 361 257

—— excellent hot ragoût of cold veal, 512 319

—— potted, 503 314

—— breast ragoût, 517 319

—— ditto, with pease, note to 517 320

—— olives, 518 321

—— cutlets, broiled, 521 322

—— knuckle, to ragoût, 522 323

—— with rice, 523 ib.

—— Gay’s receipt, ditto, 524 ib.

—— and ham patties (Ap. 28.) 368

—— —— —— pie (Ap. 20.) 366

Vegetables, Obs. on. See the 5th chapter of the Rudiments of Cookery 83

Vegetable essences, to extract, 417.* 277

—— marrow 348

—— marketing tables for 359

Venison, to roast a haunch, 63 139

—— neck or shoulder, 64 140

—— to hash, 528 325

—— to vensonify mutton, 32 126

—— the Devil’s 33

—— wine sauce for, 344 253

—— sharp ditto for, 345 ib.

—— sweet ditto, 346 ib.

—— mutton gravy, 347 ib.

—— pasty (Ap. 9.) 362

Vinegar sauce for venison, 345 253

—— burnet or cucumber, 399 270

—— basil, 397 269

—— cress, 397* ib.

—— garlic, 400 270

—— horseradish, 399* ib.

—— eschalot, 401 271

—— camp, 403 ib.

—— piquante, 453 287

—— for salads, 395 268

—— tarragon, 396 ib.

—— raspberry, 390 267

—— sweet and savoury herbs, spices, &c., Obs. to 396 269

—— green mint, 398 270

—— pyroligneous, Obs. on 397* 269

Vol au vent (Ap. 25.) 367

Walnuts, to pickle (Ap. 116.) 401

Walnut catchup, 438 282

Water gruel, immediately, 572 352

—— various relishes for, 572 ib.

Water souchy, 156 175

Watkins, the Rev. G., his hints to heads of families 25

Welsh rabbit, 539 330

Wheatears, 81 146

White sauce, 364, 365 258

—— wine whey, 566 351

Whitings, fried, 153 174

Whip syllabub (Ap. 50.) 375

Widgeons and teal, 75 144

Wild ducks, 74 ib.

Wine sauce for venison, &c., 344 253

—— eschalot, 402 271

Woodcock, 76 144

—— has the same honours paid to it as the Grand Lama, note to 76 ib.

Wow wow sauce for boiled beef, 328 249

Weights and measures for cookery, table of 64

Weight, the diminution that takes place in cooking 70

Yorkshire pudding, 552 341

THE END

Transcriber’s Note

This recipe was not included this edition of the cookbook.

The following typographical errors were corrected:

Page Error Correction

viii Dr. Mandeville Dr. Mandeville

x avail nothing. avail nothing,

xiii Confectionary, Confectionery

17 PALATEABLENESS PALATABLENESS

18 appetite.”—Milton appetite.”—Milton.

18 noxious, [text missing] every noxious, and that every

based on comparison with a different edition of the book

31 “For instance: For instance:

32 shoulder of mutton,” “shoulder of mutton,”

33 BOILED; BOILED;”

Fn. 15-* Waterhouse’ Waterhouse’s

Fn. 17-* A. C., Jun. A. C., Jun.

Fn. 20-* Dr. Cheyne Dr. Cheyne

Fn. 30-* l’esprit du corps l’esprit de corps

43 (No. 530.†) (No. 530.*)

48 your enemies.’ your enemies.”

56 head.(No. head (No.

62 DIAL DIAL

Fn. 55-* tools. tools.”

Fn. 66-* pp. 3. 6. pp. 3, 6.

77 made wtih made with

82 And as now “And as now

85 vigilant attention vigilant attention.

94 eshallot eschalot

96 is delightful is delightful.

98 made (No. 185* made (No. 185

Fn. 91-* No 440 No. 440

Fn. 91-† No. 299. No. 299,

Fn. 92-¶ acid milder acid milder.

Fn. 93-§ Monsieur’s remarks Monsieur’s remarks,

104 eshalots, eschalots,

109 eshalot eschalot

114 table-spoonsful table-spoonfuls

118 Ham,(No. 14.) Ham,—(No. 14.)

118 Grimmed for table Trimmed for table

120 No. 2 of No. 361 No. 2 of No. 364

123 No. 67* No. 66*

126 quarter quarter.

Fn. 123-* Ibid Ibid.

Fn. 123-* No. 67* No. 66*

154 No. 521 and No. 91 No. 521 and No. 90

157 escaloped. escalloped.

173 (NO. 145) (No. 145)

179 beshamell bechamel

183 No. 67. No. 167.

191 note under No. 185* note under No. 185

Fn. 168-* same uality same quality

195 beef broth (No. 185*) beef broth (No. 185)

195 see No. 364* see No. 364

201 put in at put in it

204 into this soup. into this soup,

212 No. 5. No. 5.)

213 (No. 329.) (No. 239.)

Fn. 193-† The Art of The Art of

Fn. 219-* The footnote marker was missing from the footnote and was added.

Fn. 223-† note under No. 185* note under No. 185

240 with the onions with the onions,

249 beef,(as beef, (as

257 NB. To hash N.B. To hash

257 minced Veal minced Veal.

258 White Sauce. White Sauce.—

262 to the rest” to the rest.”

263 (No 397) (No. 397)

275 p. 200 p. 200.

281 red, &c; red, &c.;

292 tea and tea- and

293 into a mug. into a mug,

295 bottled ale bottled ale.

298 Jelly.298-* Jelly.298-*—

299 2 1/2d. 2 1/2d.

Fn. 278-* which is (which is

304 beef, &c; beef, &c.;

307 Mutton Broth, Mutton Broth,—

309 foot of page 266 foot of page 220

315 see Nos. 185* see Nos. 185

316 the cabbage.’ the cabbage.”

317 No. 67* No. 66*

320 wide, i e. wide, i. e.

321 (No. 518. (No. 518.)

325 beans, &c. beans, &c.

334 accompanied by it. accompanied by it,

341 Gipsies’ way. Gipsies’ way.—

347 for bakingare for baking are

353 Obs. on Health Obs. on Health

Fn. 304-* note to No. 529 note to No. 529*

Fn. 314-* mellow mellow.

Fn. 338-† The night before “The night before

356 Do do. Do. do. (line below Roasted (No. 35).)

356 Broiled. (No. 521). Broiled (No. 521).

358 Wooodcock Woodcock

359 Feb. & Mar Feb. & Mar. (Broccoli line)

361 Cut Pastry Cut Pastry.

363 No. 455 (No. 455

373 No. 47 No. 47.)

380 (No. 69. (No. 69.)

411 private picking, private picking,”

414 fig 3 fig. 3

415 cutting up of of cutting up of

418 The rips may The ribs may

421 Under Barley, the second and third lines had missing text. It was filled in based on the recipe numbers and confirmed with another edition of the book. —— broth, —— ——,

422 (Ap. 119) (Ap. 119.)

423 538,* 539 538*, 539

423 tail filletted tail filleted

424 Obs. to 372 260 Obs. to 372 261

424 Eschalot sauce Eschalot sauce,

424 386 ib 386 ib.

425 Sept Heur s Sept Heures

425 note 24 note 23

426 Obs. to 372 260 Obs. to 372 261

427 note 92 note 91

427 (Ap. 121) (Ap. 121.)

427 &c.(Ap. 7.) &c. (Ap. 7.)

430 Spinnage, Spinage,

430 378 ib 378 ib.

430 377 ib 377 ib.

431 Birch s Birch’s

The following words were inconsistently spelled and hyphenated:

A-la-mode / Alamode

back-bone / backbone

baine-marie / bainmarie / bain-marie

bay-leaf / bay leaf

beef-steak / beefsteak

bif-teck / bifteck

blanc-mange / blancmange

chef-d’œuvre / chef d’œuvre

cod-fish / codfish

craw-fish / crawfish

Craw-fish / Crawfish

fire-place / fireplace

Espagnole / Espagnol

Gourmandise / Gourmandize

hair-sieve / hair sieve

half-pence / halfpence

half-penny / halfpenny

horse-radish / horseradish

i. e. / i. e.

lemon-peel / lemon peel

mean time / meantime

Mem. / Mem. / Mem.— / Mem.—

merry-thought / merrythought

morels / morells / morelles

N.B. / N. B.

obs. / Obs. / obs. / Obs. (in-paragraph references)

Obs. / Obs.— (beginning of paragraph)

over-boiled / overboiled

paste-board / pasteboard

pepper-corns / peppercorns

pyroligneous / pyro-ligneous

re-dressed / redressed

sauce-pan / saucepan

sauce-pans / saucepans

scallop / scollop

scalloped / scolloped

secundùm / secundum

sir-loin / sirloin

spare-rib / sparerib

stew-pan / stewpan

stew-pans / stewpans

sweet-breads / sweetbreads

two-pence / twopence

under-side / underside

wine-glass / wineglass

Other inconsistencies:

The position of punctuation relative to close parentheses is not consistent. In some cases, it is inside the parentheses (i.e. ;) or ,)) and in other cases it is outside the parentheses (i.e., ); or ),). This inconsistency has been maintained.

The position of the * and . in recipe numbers with * is inconsistent.

There is no fig. 5 in the section on carving.

Other changes:

The marketing tables for meat (pp. 355 and 356), poultry (pp. 357 and 358), and vegetables (pp. 358 and 359) were originally split between two pages because of their length. Each has been joined into a single table in this version of the book.