Welcome to Celtnet's Eliza Acton's Index to Modern Cookery — Here you will find the full index Eliza Acton's Modern Cookery As well as the full text this page also provides links out to the overall index of the book and links to modern redactions of each and every recipe (where practicable). This site builds a complete library of Eliza Acton recipes, allowing the modern cook to make them at home today. Enjoy...

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 cheesecakes, 361      to pound, 542      in soups, 21      to reduce the 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 Apfel 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      snowballs, 421      tart, 363      young green, tart, 364      creamed tart, 364 Apples, baked compote of (our little lady's receipt), 572      buttered, or Pommes au beurre, 488

Apricots, compote of green, 457 Apricots dried, French receipt for, 517      to dry, a quick and easy method, 517 Apricot blamange, 479      fritters, 384      marmalade, 516 Arabian, or Turkish Piláw, Mr Lane's receipt for, 614 Artichokes, Jerusalem, à la Reine, 388      to boil, 326      en salade 326      to remove the chokes from, 326      Jerusalem, to boil, 377      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 Docē, or sweet rice a 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, 206

Baked mullet, 76      ox-cheek, 206      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 Francaise, 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 dessert, 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, 383      to mix for puddings, 397 Béchamel, 108 Beans, French, to boil, 321      à la Francaise, 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 Biebig'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

Beef palates (Entrée), 194      palates (Neapolitan mode), 195      Hamburg pickle for, 197      another pickle for, 197      ribs of, to roast, 185      roll, or canellon de boeuf, 201      miniature round of, 200      round of, to salt and boil, 195      round of, spiced, 199      round of, roast, 186      rump of, to roast, 186      rump of, to stew, 194      to salt and pickle various ways, 195      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 Francaise, 188      steaks, à la Francaise,     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, 489 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

Blamange, rich, 477      strawberry (extremely good), 477      strengthening, 476 Blanc, a, 169 Blanch, to, meat, vegetables, &c., 182 Blanquette, of sucking pig, 250      of veal or lamb with mushrooms, 229 Boil, to, meat, 167      a round of beef, 196 boiled calf's head, 210      chestnuts, 274      custards, 481      eels (German receipt), 83      fowls, 273      leeks, 318      rice, to serve with stewed fruit, &c. 422      rice-pudding, 419, 420      turnip radishes, 318      breast of veal, 218      fillet of veal, 217      knuckle of veal, 221      loin of veal, 218 Boiling, general directions for, 167      scientific, Baron Liebig's directions for, 168 Bonbons, palace, 567 Bone, to, calf's head for brawn, 24, 215      calf's head, the cook's receipt, 211      calf's head for mock turtle soup, 24      a fowl or turkey without opening it, 265      a fowl or turkey, another mode, 265      fowls, for fricassees, curries, and pies, 266      a hare, 285 a leg of mutton, 236      a loin of mutton for pies, 355 a breast of veal, 618 a shoulder of veal or mutton, 219      neck of venison for pies, 352 Bonin, 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 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      Tonbridge, 260

Bread, Bordyke receipt for, 597      to know when baked, 604      Bavarian brown, Liebig's, 599      brown, English, 599      crumbs, fried, 131      crumbs, to prepare for frying fish, 131      dairy, without yeast, 602      to freshen stale, 603      to fry for garnishing, 131      to fry for soups, 5      with German yeast, 598      home-made, remarks on, 594      household, 596      to keep, 6093      partridges served with, 279      patties, 387      potato, 600      puddings, 418, 430      and butter pudding, 428, 429      rules to be observed in making, 596      sauce, 112      sauce with onion, 113      unfermented, 500      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      capter 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

Butter to cool for crust, 345      creamed, and otherwise prepared for cakes, 543      lobster, 138      melted, good common, 168      melted, French, 109      melted, rich, 108      melted, rich, without flour, 109      melted, white, 109      loin of lamb stewed in, 246      truffled, 139 Butter-milk, 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, 540      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      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 Maitré d'Hotel, 214      abitger receipt for, 462      jelly, apple, 464      jelly, orange, 464

Calf's feet jelly, modern varieties of, 463      to prepare for stock, 453      stewed, 228      stock, 453      stock, to clarify, 454 Calf's liver, stoved or stewed, 228      roast, 229      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      tomata, 151      walnut, 149, 150 Cauliflowers, to boil, 325      French receipt for, 325      à la Francaise, 325      with Parmesan cheese, 325 Cavalier's the, broil, 240 Cayennne, vinegar, 153 Celery, boiled, 341      salad, to serve with pheasants,      sauce, 128      stewed, 341 Chantilly baskets, 474 Charlotte de pommes, or apple Charlotte, 485      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 Cheesecakes, cocoa-nut (Jamaica receipt), 371      Madame Werner's Rosenvik, 372 Cherries, brandied, morella, 571

Cherries, compote of Kentish, 458      compote of morella, 458      morella, to dry, 504      dried with sugar, 502      dried without, 503      dried, superior receipt, 503      to pickle, 532      brandy, 579      cherry, cheese, 504      cherry, paste, 504 Chestnuts, boiled, 574      roasted, 574      stewed, 342 Chestnut forcemeat, No. 15, 162      sauce, brown, 129      sauce, white, 129      soups, 19 Chetney, various ways of making, 144 Chicken broiled, 274      cutlets, 275, 276      fried, à la Malabar, 276      patties (good), 359      potato pastry, 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 Choirissa or Jewish sausage, with rice, 607 Christopher North's own sauce for many meats, 119 Cocoa, to make, 593 Cocoa-nut candy, 566      cheesecakes, 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, 63 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 Gloria, 592      to filter, 590      directions for making, 589      strong, clear, to serve after dinner, called café noir, 592      remarks on, 587      to roast, 588      roaster, 588 Cold, calf's head, to re-dress, 214

Cold, fowls, ditto, 276,277      leg of mutton, ditto, 207      maître d'hotel 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      Nesselrôde, 471      remarks on, 450      Swiss, 473      in soups, 19, 22, 29, 30 Creams, lemon (very good), 475      fruit, 475      Italian, 475 Créme à la Comtesse, or the Countess's cream, 272 Créme, Parisienne, 479 Crisped potatoes, or potato-ribbons, to serve with cheese, 313 Croquettes of rice (entremets), 385      of rice, filled with preserve,      of rice, savoury, 386

Croustades, or Dresden patties, 387      of various kinds, 387      small, dressed in marrow, 388      small, à la bonne maman, 389 Croute 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, 248      very superior suet, for pies, 348      suet, for puddings, 398 Crusts, to serve with cheese, Cucumber (author's receipt), to dress, 323      soup, 38      vinegar, 152 Cucumbers à la Crême, 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, finel 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 grossilles, 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 Sefton, 362 Custards, boiled, good, old-fashioned, 481      boiled, rich, 481      chocolate, 483      French, 484      quince or apple, 482 Cutlets of Calf's head, 213

Chicken, English, 275      of fowls, partridges, or pigeons (Entrée), 276      lamb, in their own gravy, stewed, 246      lamb, or mutton, with Soubise sauce, 246      mutton, broiled, 241      of cold mutton, 243      mutton, in their own gravy, stewed, 240      pork, 251      veal à la Francaise, 226      veal à l'Indienne, or Indian fashion, 225      veal à la mode de Londres, or London fashion, 225      veal, plain, 225      of sweetbreads, 237 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      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, 513      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, 488      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 salada, 448 Eggs, to boil in the shell, 445      to cook in the shell, without boiling, 445      continental mode of dressing, or œufs au plat, 450

eggs, do dress Guinea fowls or Bantams, 446      to dress turkey, 447      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 Francaise, 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 oxtail, 195      boudinettes of lobsters, shrimps, &c., 92      calf's head à la maitre d'hotel, 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 cal's head, 213      cutlets of fowls, partridges, or pigeons, 275      Dresden patties, 387      filets of mackerel, 71      fillets of mackerel in wine, 72      fillets of soles, 65      fillets of whitings, 68*      fowls, à la Carlsfors, 273      fricandeau of veal, 223      fricaseed fowls of 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

Entrées, loin of lamb stewed in butter, 246      minced fowl, 276      minced veal with oysters, 231      mutton cutlets in their own gravy, 240      mutton kidneys à la Francaise, 243      Oxford receipt for mutton kidneys, 244      oyster patties, 259      oyster sausages, 87      patties à la pontife and à a cardinale, 360      pork cutlets, 251      rissoles, 387      salmis of game, 292, 294      savoury croquettes of rice, 286      savoury rissoles, 387      sausages and chestnuts, 262      scallops o fowl au béchamel, 277      Sefton, a, or veal custard, 362      small pain de veau, or veal cake, 222      spring stew of veal, 224      stewed beefsteak, 189      stewed calf's feet, 228      stewed duck, 278      stewed leg of lamb with white sauce, 245      stewed oxtails, 195      stewed tongue, 203      sweetbread cutlets, 227      sweetbreads, stewed, fricasseed, or roasted, 227 truffled sausages, or saucisses aux fruffles      veal cutlets, 225      veal cutlets or collops, à la Francaise, 226      veal cutlets à l'Indienne, or Indian fashion, 225      veal cutlets à la mode de Londres, or London fashion, 225      veal fricasseed, 231      minced, 230      vol-au-vent, 357      small, vols-au-vents, 374 Entremets, apfel krapfen (German receipt), 373      apple cake, or German tart, 362      apple calf's feet jelly, 464      Charlotte, 486      apple custards, 482      apple, peach, or orange fritters, 384      apple hedgehog, or Suédoise, 480      apple tarts, 363      apricot blamange, 479      arocē docē, or sweet rice à la Portugaise, 489      asparagus points, dressed like peas, 319      barberry tart, 364      Bermuda witches, 491      blamanges (various), 476–479

Entremets, Black caps, par excellence, 460      boiled custards, 481      brioche fritters, 384      buttered cherries, or cerises au beurre, 490      calf's feet jelly, 461, 463      canellons, 385      canellons of brioche paste, 385      cauliflowers à la Parisienne, 487      chocolate custard, 483      cocoa-nut cheese cakes, 371      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 ancies, 368      fanchonettes, 378      forced eggs, or eggs en surprise, 447      French beans à la Francaise, 321      gâteau of mixed fruits, 461      gâteau de pommes, 460      gâteau de ris, 433      gâteau de semoule, 430      genoises à la Reine, 366      German puffs, 484 Gertrude à la Francaise, 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, 387      lemon sandwiches, 374      lemon sponge, 480      lemon tartlets, 372      lobster au béchamel, 82      lobster salad, 142      Louise Franks' citron soufflé, 378      Madame Werner's Rosenvik cheese cakes, 372      Madeleine puddings, 432      Meringue puddings, 432      Meringues, 550, 551      mincemeat fritters, 383      mince pies, 369

Entremets, mince pies royal, 370
     monitor's tart, 370
     moulder rice, or sago, and apple-juice, 442
     mushroom-toast, 330
     mushrooms au beurre, 329
     Nesselrôde pudding, 491
     omlette aux fines herbes, 380
     omlette soufflée, 381
     orange calf's feet jelly, 464
     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 buttere apples, 486
     potatoes à la maitre d'hotel, 315
     potato boulettes, 314
     potato fritters, 384
     potato-ribbons, 313
     potted meats, 308
     prawns, 93
     pudding-pies, 371
     Queen Mab's summer pudding,** 470
     quince blamange, 478
     ramakins à l'Ude, 375
     raspberry puffs, 375
     rice à a 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
     stewed 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
     Vol-au-vent, small, à la Parisienne, 374
Epicurean sauce, 151
Eschalots, to pickle, 537
     to serve with venison, 284
Eschalot sauce, milk, 127
     vinegar, 152
     wine, 153
Espagnole, or Spanish sauce, 100
     with wine, 100

Fairy Fancies (fantaisies de fêes), 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      beat moder for boiling, 53      to choose, 48      to clean, 50      cooking, mode of, beat 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 maitre d'hotel, 63      salt, in potato-pasty, 350      shell, dishes of, 85 Flead, or feeed 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 turtke, No. 11, 161      chestnut, No 15, 162      Mr Cooke's for geese or ducks, No. 10, 161      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 brine, without opening it, 265      to bone another way, 265

Fowl, to bone, for fricassees, &c., 266      to broil, 274      à la Carlsfors, 273      fried, à la Malabar (entrée), 276      hashed, 276      minced (French and other recieipts), 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, 260      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'hotel 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 Francaise, 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

Galantine of chicken, 266 Galette, 557 Game, to chooose, 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, 480      de ris, 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, 510 Gooseberry jam, red, 500      jam, very fine, 500      jelly, 500, 501      paste, 501      pudding, 435, 408, 420      sauce for mackerel, 120 Grape jelly, 520 Gravies, to heighten the colour and flavour of, 96      introductory remarks on, 84      shin of beef stock for, 97 Gravy, good beef or veal (English receipt), 99      Baron Liebig's beef (most excellent), 96      rich brown, 99

Gravy, cheap, for fowl, 101      another cheap, 102      curried, 302      Espagnole, highly-flavoured, 100      Espagnole with wine, 100      for a goose, 102      in haste, 101      just des rogons, 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 venision, 283      rich, for venision, 100      sweet sauce, or gravy, for venision, 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 Francaise, 320      peas, with cream, 321      pea-soup, excellent, 39      peas-soup, with 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), 258      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

Hare, stewed, 286 Haricots blancs, 338 Harrico, Norman, 224 Hashed bouilli, 206      calf's head, 213      fowl, 276      venision, 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, 320 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, Constantin, 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, red, superlative, 509 currant, white, a beautiful preserve, 510      damson, 519      gooseberry, red, 500

Jam, gooseberry, very fine, 500      green gooseberry, 499      greengage, 515      of mixed fruits, 483      of Mogul plums, 515      peach (or nectarine), 518      raspberry, 506      raspberry, very good, red or white, 507      rasbperry, 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, 464      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, 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

Kedgeree (an Indian breakfast dish), 612 Kentish, receipt for cutting up and curing a pig, 254      suet pudding, 407 Kindneys, mutton, à la Francaise, 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, 246      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      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 Liber, 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

Lobster, potted, 90      salad, 142      sausages, 91 Luncheon cake, 555 Macaroons, almond, 544      cocoa-nut (very fine), 545      orange-flower, 544 Macaroncini, to boil and to choose, 390 Maccaroni, Genoa, to boil, 391      Neopolitan, 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), 73      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'hotel sauce, cold, 133      sauce, French, 116      sauce, maigre, 117      sauce, sharp (English receipt for), 116 Majesty's, her, pastry, 366 Mandran, 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 recipt), 513      quince, 524      quince and apple, 525 Marrow bones, baked, 208      to boil, 207 Marrow, clarified, to keep, 208      vegetable, to dress in various ways, 327 Mashed, artichokes, Jerusalem, 338      carrots, 336      parsnips (see turnips), 333      potatoes, 313      potatoes, crust of, for pasty, 350      turnips (an excellent receipt for), 333

Mayonnaise, a delicious sauce to serve with cold meat, &c., 135, 136      French, 617      Swiss, 617 Mayor's, the Lord, soup, 17      soup (author's receipt for), 18 Meat, jellies for, pies, 104      pies, crust for, 347, 348      puddings, 399-401      rolls, excellent, 360 Mélange of fruit for dessert, 570      or mixed preserve, 513 Melon, to preserve 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 blamange-mould, 476      cake-mould, 540      chicken pie, 353      jelly-mould, 470      potato pastry, 350      varieties of calf's feet jelly, 463 Monitor's tart, or tourte à la Judd, 379 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, 78 Mushroom catsup, 146      catsup, another receipt for, 148      catsup, double, 148      forcemeat, 159      powder, 154      sauce, brown, 123      sauce, another, 123      sauce, white, 122

Mushrooms, au beurre, 329      dried, 153      partridges with, 289      in pigeon pie, 354      pickled, in brine for winter use, 536      to pickle, 535      potted (delicious), 330      toast, or conte aux champignons, 330 Mussel-plums, preserves of, 516 Mustard, to make, 139      milk, 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 Francaise (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, 255      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 haricot, 224 Normandy pippins, 573 Nougat, 564 Nouilles, to make, 5 Œufs au plat, 450      pochès 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 Omlets, observations on, 380      King of Oude's, 612 Onion sauce, brown, 125      sauce, brown, another receipt for, 125      sauce, white, 125

Onion and sage stuffing for ducks and geese, No. 9, 160      rich, white sauce of, or Soubise, 126 Onions, to pickle, 537      stewed, 342 Orange, baskets for jelly, 466      calf's feet jelly, 464      conserve for cheesecakes, or pudding, 501      fritters, 384      gravy, 102      isinglass jelly, 465      marmalade, 527, 529      plums, preserve of, 514      salad, 571      snowballs, 420      wine, 585 Orange-flower, candy, 565, 566      Seville, paste, 568      filed 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, 150      patties, 359      sauce, common, 114      sauce, good, 114      sausages, 87      soup, white, or à la Reine, 86 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 porc 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

Partridges, salmi, or rich hash of, 292      salmi of (French), 292 Paste, almond, 367      brioche, 349      cherry (French), 292      currant, 510      gooseberry, 501      very good light, 346      English puff, 346      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), 422      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      Suédoiee of, 488      vol-au-vent of, 358 Pears, baked, 573      stewed. 573      meringue of, 486 Peal led fruit, 570 Peas, green, to boil, 320      green, with cream, 321      green, soup of, 39, 40      green, stewed, à la Francaise, 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

Pickle, gherkins, 537      gherkins (French receipt), 538      limes, 538      lemons, 538      lemon mangoes, 538      melon, sweet (foreign receipt), 535      nasturtiums, 539      onions, 537      peaches, and peach mangoes, 534      red cabbage, 539      walnuts, 536 Pickles where to be procured good, 532      genral 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 Pioquante 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 a l'Italienne, 393 Pontac catsup, 150 Poor author's pudding, 442 Pork, to choose, 247      cutlets of, to boil or fry, 251

Pork, Italian cheese of, 260      different joints of, 247      observations on, 247      to pickle, 254      to roast, 251      to roast a saddle of, 251      sausages of, 261, 263 Portable lemonade, 583 Potage à la Reine, 29 Pot-au-Feu, or stock pot, 8      fowls, &c., boiled in, 9 Potato-balls (English), or croquettes, 314      boulettes (good), 314      bread, 600      fritters, 384      flour, or fecule de pommes de terre, 154      pasty (modern), 350      puddings, 436      ribbons, to serve with cheese, 313      rissoles, French, 315      soup, 21 Potatoes, à la crême, 315      à la maître d'hotel, 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, 305      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)      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

Preserve, groseillée, a mixed, 513
     another good mélange, or mixed, 513
     nursery, 512
Preserve, to, the colour and flavour of fruit-jams and jellies, 497
Preserving-pan, 495
Preserves, French furnace adn stewpan comvenient for making, 494, 495
     general rules and directions for, 496
Pruneaux de Tours, or compote of dried plaus, 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
     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
     young wife's (author's receipt), 425
Pudding (boiled) à la Scoones, 416 Pudding (boiled), apple, cherry, currant, or any other fresh fruit, 468
     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 publisher's, 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, 433
     sauces for sweet, 402, 206
     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 feuillêtage, 345
     very good light, 346
Puffs, German, 484
     raspberry, or other fruit, 375
Punch, Cambridge milk, 581
     Oxford, 580

Punch, Regent's, or George IV.,s (a genuine receipt), 582      sauce for sweet puddings, 402 Purée, fine, of onions, or Soubise sauce, 126      of tomatas, 328      of turnips, 127      of vegetable marrow, 127 Quenelles, or French forcemeat, 162 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      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 Milanese, 615 Rissoles, 387      very savoury, English (entrée), 387 Roasting, general directions for, 169      slow method of, 171 Roast beef (see Chapter X.)      chestnuts, 574

Roast game (see Chapter XV.)      lamb (see Chapter XII.)      muitton (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 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      à la St. Marcel, 60      baked over mashed potatoes, 60      to boil, 341      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'hotel, 63 Salt, to, beef, in varous 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      arrowroot, clear, 403

Sauce, asparagus, for lamb cutlets, 120      béchamel, 107      béchamel maîgre, 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, 120      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      horse-radish, excellent, to serve hot or cold, with roast beef, 118-133      hot horse-radish, 119      the lady's, for fish, 117      common lobster, 113      Maitre d'hotel, or steward's sauce, 116      cold Maître d'hotel, 133      Maître d'hotel sauce maigre, 117      sharp Maître d'hotel, 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

Sauce, white onion, 125      Oxford brawn, 137      common oyster, 114      good oyster, 114      piquante, 118      common pudding, 402      delicious German pudding, 403      pine-apple pudding, 405      pine-apple syrup, 405      punch, for sweet puttings, 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, 106      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, 358      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 short-bread, excellent, 557 Sea-kale to boil, 316      stewed in gravy (entremets), 316 Sea-pheasant, or pintail, to roast, 294 Sefton, a, or veal custard, 362 Shad, Touraine fashion, 79 Shrimp sauce, 115 Shrimps, to boil, 93      boudinettes of, 92      potted, 306      to shell quickly and easily, 93 Sippets à la Reine, 5      fried, 4 Sirloin of beef, to roast, 184 Smelts to bake, 78      to fry, 77

Snipes, to roast, 293 Snowballs, 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, 25      mullagatawny, 35      vegetable mullagatawny, 37      mutton stock for soups, 16      oxtail, 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

Soup, rabbit, à la Reine, 31      brown rabbit, 31      rice, 14      cheap rice, 44      rice flour, 15      white rice, 15      sago, 14      sausage (Swedish receipt), 577      semola and soujee, 13      semoulina, 12      semoulina (or soup à la Semoule), 12      a cheap and good stew, 43      spring, 38      taillerine, 14      tapioca, 14      economical turkey, 33      common turnip, 21      a quickly made turnip, 21      turtle, mock, 23      mock turtle, old-fashioned, 26      vermicelli (or potage au vermicella), 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, 248      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

Stewed oxtails, 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
Stew-pan, 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., 505
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
Suedoise, or apple hedgehog, 480
Suedoise 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 Maitre d'hotel, 227
     cutlets, 227
     small entrées of, 232
     roasted, 215
Sweet, patties à la minute, 387
Syllabub, a birthday, 581
Syllabubs, superior whipped, 476
Syrup, fine currant, or sirop de groseilles, 579

Tamarinds, acid, in curries, 296 Tapioca soup, 14 Tarragon vinegar, 151 Tart, a good apple, 363      young green apple, 364      barberry, 364      German, 362      the monitor's, 370 Tartlets of almond paste, 367      creamed, 375      jelly, or custards, 375      to make, 361      lemon, 372      strawberry, 375 Tarts, to ice, 345 Tench, to fry, 83 Thickening for sauces, French, 196 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 setw, 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), 83      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 créme, 57 Turkey, to boil, 267      boned and forced, 268      to bone, 265      à la Flamande, 270      to roast, 267      poult, to roast, 270 Turkeys' eggs, to dress, 447      forced (excellent entremets), 447      poached, 449      sauce of, 110 Turnip-radishes, to boil, 318      soup, economical, 33 Turnips, to boil, 333      to mash, 333      stewed in butter, 334      in gravy, 335      in white sauce, 334

Vanilla in cream, pudding, &c., 410
Veal, blanquette of, with mushrooms, 229
     boiled breast of, 218
     roast breast of, 219
     breast of, stewed and galzed, 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 Francaise, 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 harico 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 créme, 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

Venison, sauces for, 295      to stew a loin of mutton like, 239      to stew a shoulder of, 283 Vermicelli pudding, 439      soup, 12 Viennese pudding, or Salzburger Nockerl, 620 Vinegar, cayenne, 153      celery, 152      cucumber, 152      eschalot, or garlic, 152      horse-radish, 153      green mint, 152      raspberry (very fine), 578      tarragon, 151 Vol-au-vent, a, 357      à la créme, 358      of fruit, 358 Vol-au-vents, à la Parisienne, 374      small, to make, 361 Walnut catsup, 149-150 Walnuts, to pickle, 507      salad of, 141 Water Souchy (Greenwich receipt), 78 White bait (Greenwich receipt), 78 Whitings baked, à la Francaise, 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