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New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families cover

New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Chapter 766: INDEX.
By Maria Eliza Ketelby Rundell
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About This Book

A practical domestic cookery manual presents hundreds of recipes and step-by-step instructions centered on economy and household efficiency. It combines detailed preparations for fish, meats, poultry, pies, soups, sauces, pickles, stews, salads, pastries, puddings, sweets, fruits, ices, cakes, bread and yeast, plus guidance on dairy, home brewing, care of the sick and frugal cooking for the poor. Prefatory chapters advise on household accounts, purchasing, storing, and supervising servants; many recipes include minute techniques intended for private families rather than professional kitchens.

INDEX.

  • A.
  • Alder wine, 243
    • white, very much like Frontiniac, 243
  • Ale, to brew, 236
    • , very fine Welsh, 236
    • to refine, 238
  • Almond cheesecakes, 186
  • Amber pudding, a very fine one, 144
  • Anchovies, to keep them when the liquor dries, 118
    • sauce, 108
    • essence of 112
    • to make sprats taste like, 117
  • Apples, to prepare them for puffs, 176
    • dried, 175
    • dumplings, or pudding, 151
    • fool, 172
    • jelly to serve to table, 176
      • , another, 176
  • Apple jelly, for preserved apricots, or any sort of sweetmeats, 196
    • pie, 180
    • pudding, baked, 144
    • water, 254
    • to scald codlins, 177
    • to keep codlins for
    • several months, 189
    • stewed goldenpippins, 175
    • red in jelly, 175
  • Apricots, in brandy, 195
    • to dry in half, 196
    • green, to preserve, 197
    • to preserve in jelly, 196
    • apple jelly for this purpose, 196
    • cheese, 194
    • pudding, an excellent one, 154
  • Arrowroot jelly, 260
  • Asses milk, 262
    • , artificial, 262
    • , another, 262
    • , another, 263
  • B.
  • Bacon, excellent, 69
    • the manner of curing Wiltshire, 64
    • fraise, 137
  • Bamboo, (English) to pickle, 120
  • Barberries, for tartlets, 201
  • Barleywater, 253
    • , common, 253
  • Bean Pudding, green, 154
  • Bechamel, 104
  • Beef, stewed rump of, 28
    • , stewed brisket, 29
    • , to salt red, which
    • is extremely good to eat fresh from the pickle, or to hang to dry, 30
    • , pressed, 31
    • , hunter’s, 31
    • , to dress the inside of a cold sirloin, 38
    • , fricassee of cold roast, 38
    • , to dress cold that has not been done enough, called beef olives, 38
    • , to dress, called Sanders, 39
    • , to dress, called Cecils, 39
    • , to salt for eating immediately, 27
    • alamode, 28
    • , broth, 250
    • , collared, 31
  • Beef, collop, 33
    • hashed, 40
    • heart, 42
    • minced, 39
    • olives, 38
    • palates, 34
    • cakes for sidedish of dressed meat, 34
    • potted, 35
    • , another way, 35
    • patties, or Podovies, 34
    • , Benton sauce for hot or cold roast, 107
    • round of, 40
    • , sauce Robart for rumps, 106
    • , a pickle for that will keep for years, 68
    • , tea, 250
  • Beefsteaks and oyster sauce, 32
    • , sauce Robart for, 106
    • pie, 34
    • pudding, 33
    • pudding, baked, 34
    • , Staffordshire, 32
    • , Italian, 33
  • Beer, to refine, 238
    • (strong) to brew, 236
    • (table) excellent, 237
  • Benton sauce, for hot or cold roast beef, 107
    • tea cakes, 220
  • Birds, a very economical way of potting, 78
  • Biscuit cake, 222
  • Biscuit, plain, and very crisp, 221
    • , of fruit, 204
  • Black caps, 175
    • puddings, 65
    • another way, 66
  • Blancmange, or Blamange, 164
  • Boards, to give them a beautiful appearance, 269
  • Bockings, 182
  • Boiling meat, observations on, 20, 21
  • Brandy cream, 169
  • Bread cake, common, 217
    • pudding, boiled, 147
      • , another and richer, 147
    • puddings, little, 145
    • and butter pudding, 142
    • sauce, 110
    • brown pudding, 147
    • ice, 211
    • French, 229
  • Brentford rolls, 227
  • Brewery, Home, 236 to 247
  • Broth, A quickmade, 252
    • , a clear one, that will keep long, 249
    • Others are under different names; as Chicken broth, &c.
  • Brown bread pudding, 147
  • Browning, to colour and flavour made dishes, 117
  • Bubble and Squeak, 42
  • Bun, a good plain one, 226
    • , richer ones, 226
  • Burnt cream, 170
  • Butter, to clarify for potted things, 78
    • , to melt, 107
    • , pudding, 148
      • with meat, 148
    • , orange, 131
  • Buttermilk, 233
    • , with bread or without, 263
    • , Dr. Boerhaave’s sweet, 263
    • , pudding, 155
  • C.
  • Cabbage, (red) to pickle, 124
    • , to stew, 126
  • Cakes, 212 to 229
    • , observations on making and baking them, 212
    • , a very fine one, 215
    • , an excellent and less expensive one, 216
    • , a very good common one, 216
    • , a common one, 218
    • , little white, 219
    • , little short, 219
    • , flat that will keep long in the house good, 221
    • Many other cakes are under their different first names; as Plum cake, Teacakes, &c.
  • Cakes, colours for staining &c., 203
    • , icing for, 212
  • Calf’s feet broth, 252
    • , another, 252
    • jelly, 165
      • , another sort, 166
    • head, to boil, 49
      • , hashed, 49
      • , mock turtle, 49
    • , a cheaper way, 50
      • , forcemeat as for turtle, at the Bush, Bristol, 50
      • , another forcemeat, for balls or patties, 51
      • , pie, 52
      • , fricasseed, 53
    • liver, broiled, 55
      • , roasted, 55
  • Calico furniture, to clean when taken down for the summer, 275
  • Camp vinegar, 112
  • Capers, to keep, 118
  • Carmel cover for sweetmeats, 206
  • Carp, boiled, 12
    • , stewed, 10
    • , an excellent sauce for, 106
  • Carpets, to dust, 274
    • , to clean, 275
  • Carrots, to stew, 127
    • , pudding, 153
    • , soup, 97
  • Castiron, to clean stoves of, 271
    • , another way, 271
  • Catsup, mushroom, 113
    • , another way, 113
    • , walnut of the finest sort, 113
    • , cockle, 114
  • Caudle, 255
    • , another, 255
    • , rice, 255
    • , cold, 256
    • , a flour, 261
    • , rice, 261
    • , to give away to poor families, 268
  • Cauliflower, in white sauce, 126
  • Caveach, 4
  • Cecils, 39
  • Celery, to stew, 19
  • Cheese, to pot, 230
    • , to roast, to come up after dinner, 231
    • , Cheese is also under different names; as Cream cheese, Apricot cheese, &c.
  • Cheesecakes, 183
    • , a plainer sort, 184
    • , another way, 184
    • , lemon, 184
    • , another, 185
    • orange, 185
    • , a very fine crust for them, when to be particularly nice, 139
    • , potatoe, 185
    • , almond, 186
    • , light paste for, 139
  • Cherries, in brandy, 195
    • , to dry
    • with sugar, 192
    • without sugar, 192
    • , to dry them the best way, 199
    • , jam, 190
    • , pie, 179
    • , (morella) to preserve, 209
  • Chickens, to pull, 80
    • broth, 250
    • curry, 81
    • , another, more quickly made, 82
    • , fricassee of, 79
    • panada, 250
    • pie, 80
  • Chocolate, to prepare, 258
  • Clary wine, 244
  • Cod, crimp, 13
    • head and shoulders, 12
    • pie, 11
    • ragout, 13
    • sounds boiled, 13
  • Cod, curry of, 13
  • Codlins, to keep for several months, 189
  • Coffee, to make, 259
    • cream, much admired, 171
    • milk, 259
  • Collops, mutton, 72
    • , veal, dressed, quick, 44
    • , another way, 45
    • , veal, 45
    • of cold veal or chicken, 45
    • Scotch, 46
  • Cornish pies, 89
  • Cough, draught for, 258
  • Crab, hot, 8
  • Cracknuts, 222
  • Cracknels, 223
  • Cranberries, different ways of dressing, 177
    • jelly, 178
    • and rice jelly, 178
  • Crawfish, soup, 101
  • Cream, to scald, 233
    • , imperial, 167
    • , a, 168
    • , Others are under the names of the different principal articles they are made of; as Almond cream, &c.
    • , a froth to sit on, which looks and eats well, 162
    • , ice, 210
    • Cheese, 234
    • , another, 234
    • , another sort, 235
    • , rush cheese, 235
    • , another way, 235
  • Crust, excellent short, 139
    • , another, 189
    • , a very fine one for orange cheesecakes or sweetmeats, when to be particularly nice, 139
    • , rice piecrust, 150
    • , raised crust for custards, of fruit, 140
    • , for meat pies, or fowls, &c., 140
    • , for venison pasty, 141
    • , rice pasty, 141
    • , See also the article Paste.
  • Cucumbers, to stew, 125
    • , another way, 125
    • and onions sliced, to pickle, 122
    • , another way, 122
    • , young, 122
  • Cullis, or brown sauce, 104
  • Curds and cream, 160
  • Curd, another way, 161
    • puddings or puffs, 156
    • pudding boiled, 156
  • Currants, to keep, 188
    • dumplings, or pudding, 151
    • and raspberry tart, 180
    • jelly, red or black, 193
    • , white, shrub, 247
    • water ice, 210
    • wine, 241
  • Curry, rice boiled to eat with, 136
  • Custards, cheap and excellent ones, 168
    • , richer, 168
    • Others are under the names of the different principal articles they are made of; as Lemon custards, &c.
    • , a froth to set on, which looks and eats well, 162
    • pudding, 152
  • Cutlets, Maintenon, 44
    • , another way, 44
    • , another way, 44
  • Cider, to refine, 238
  • D.
  • Dairy, 231 to 235
  • Damsons, to keep for winter pies, 189
    • another way, 189
  • Damsons, another, 190
    • cheese, 203
    • dumplings, or pudding, 151
  • Davenport fowls, 80
  • Devonshire junket, 161
  • Drink, a very agreeable one for the sick, 253
    • a refreshing one in a fever, 256
    • another, 256
    • another, 256
    • , a most pleasant, 256
    • , draught for a cough, 258
  • Duck, to boil, 83
    • to roast, 83
    • sauce for, 105
    • pie, 83
  • Dutch pudding, or Souster, 144
    • rice pudding, 145
  • E.
  • Eel, boiled, 2
    • broth, 3, 251
    • collared, 3
    • fried, 2
    • pie, 2
    • spitchcock, 2
  • Eggs, buttered, 109
    • to poach, 231
    • sauce, 109
    • wine, 257
    • little, for pies or turtles, 111
  • Essence, of anchovies, 211
  • F.
  • Fish, 1 to 20
    • observations on dressing, 17
    • jelly to cover cold ones, 104
    • sauce without butter, 108
    • sauce à-la-craster, 111
      • a very fine one, 111
  • Floating island, 162
    • another way, 162
  • Floorcloths, directions respecting them, 269
    • to clean them, 270
  • Floors, to dust, 274
  • Flummery, 172
  • Forcemeat for patties, balls, or stuffing, 132
    • Other forcemeat is under the name of dishes.
  • Fowls, boiled, 78
    • boiled with rice, 79
    • observations on roasting them, 22
    • roasted, 78
    • Davenport, 80
    • sauce for cold, 106
    • vingaret for cold, 107
    • sauce for wild, 105
      • , another, 105
  • Fowls, a very good sauce to hide the bad colour of, 109
    • forcemeat for pies of any kind, 81
    • fricassee of chickens, 79
    • another white sauce, more easily made, 71
    • collops of cold chicken, 45
    • to pot chicken with ham, 47
  • Fraise, 182
  • French beans, to preserve to eat in the winter, 130
  • Fricandeau, 54, 127
  • Fritters, 182
  • Froth, to set on cream, custard, or trifle, which looks and eats well, 162
  • Fruits to keep, 186 to 211
  • Furs, to preserve from moth, 276
  • G.
  • George pudding, 153
  • German, 145
  • Giblet pye, 85
    • soup, 93
    • stewed, 85
  • Gilding, to preserve and clean, 273
  • Ginger drops, a good stomachic, 202
    • wine, excellent, 242
    • another, 242
  • Gingerbread, 225
    • another sort, 225
    • to make good without butter, 226
  • Gloucester jelly, 261
  • Goldenpippins, stewed, 175
  • Goose, to roast, 84
    • green pie, 85
  • Gooseberries, to preserve, 186
  • Grapes, to preserve in brandy, 205
  • Grates, to clean the backs of, 271
  • Gravy, clear, 102
    • to draw that will keep a week, 102
    • a rich one, 103
    • veal, 104
    • soup, 95
  • Green, to stain jellies, ices, or cakes, 203
  • Grouse, 82
    • to pot them, 82
  • H.
  • Haddock, 14
    • stuffing for, 16
  • Hams, to cure, 61
    • another way, 61
    • another way, 62
    • another way, that gives a higher flavour, 62
    • a method of giving a still higher flavour, 62
    • a pickle for them that will keep for years, 68
    • to dress, 63
  • Hares, 22
    • to prepare and dress, 90
    • to jug an old one, 91
    • broiled and hashed, 92
    • pie, 91
    • potted, 91
    • soup, 91, 99
  • Harrico, 70
  • Harslet, 67
  • Hartshorn jelly, 167
  • Heart, beef, 42
  • Hearths, (the inner) to clean, 271
    • another way, 271
  • Herrings, baked, 8
    • broiled, 9
    • fried, 9
    • to smoke, 8
    • (red) to dress, 8
  • Hessian soup and ragout, 35
    • the ragout, 36
  • Hog’s cheeks, to dry, 63
    • head, to make excellent meat of, 56
    • lard, 67
    • puddings, white, 66
  • Hotch potch, an excellent one, 74
    • another, 75
  • Hunter’s beef, 81
  • I.
  • Icing, for tarts, 211
    • for cakes, 212
  • Ice waters, 210
    • currant or raspberry, 210
    • brown bread, 211
    • to make the, 211
    • creams, 210
    • colours for staining them, 203
  • Imperial, 242
  • India pickle, 118
  • Irons, to preserve them from rust, 271
  • J.
  • Jelly to cover cold fish, 103
  • Other Jellies are under the names of the different principal articles they are made of; as Calf’s feet jelly, &c.
    • colours for staining, &c., 203
  • Junket, Devonshire, 161
  • K.
  • Kidney, veal, 46
  • Kitchen pepper, 116
  • L.
  • Lamb, fore quarter, 76
    • fry, 76
    • head and hinge, 76
    • leg and loin, 75
    • steaks, 72
    • steaks and cucumbers, 74
  • Lamprey, to stew, as at Worcester, 1
  • Lard, 67
  • Leek soup, Scotch, 99
  • Lemons, to keep for puddings, &c., 186
    • to preserve in jelly, 207
    • cheesecakes, 184
    • another, 185
    • cream, yellow without cream, 163
    • white ditto, 164
    • custards, 159
    • drops, 203
      • honeycomb, 171
    • juice, to keep, 209
    • pickle, 112
  • Lemon, pudding, an excellent one, 143
  • Lemonade, 254
    • to be made a day before wanted, 239
    • another way, 240
  • Lent potatoes, 160
  • Light, or German puddings, 145
  • Liver sauce, 109
  • Lobsters, buttered, 7
    • curry of them, 7
    • patties, 134
    • pie, 7
    • to pot them, 6
      • another way, as at Wood’s hotel, 6
    • sallad, 128
    • sauce, 107
      • another way, 107
    • stewed, as a very high relish, 7
  • Lookingglasses, to clean, 273
  • M.
  • Macaroons, 224
  • Mackerel, boiled, 3
    • broiled, 3
    • collared, 3
    • potted, 3
    • pickled, 3
    • pickled, called caveach, 4
  • Magnum bonum plums, 204
  • Mahogany, to give a fine colour to, 274
  • Maids, 17
  • Marble, to take stains out of, 275
  • Marmalade, apple, 177
    • orange, 198
    • quince, 199
    • transparent, 207
    • Marrow bones, 38
  • Mawskins, to cure, for rennet, 233
  • Meats, 20 to 76
    • observations on dressing, 20
    • (roast) rice boiled to eat with, 136
  • Melon mangoes, 121
  • Milkporridge, for the sick, 255
  • Milkpunch, 246
  • Millet pudding, 153
  • Mincepie, 134
    • without meat, 135
      • lemon, 135
      • egg, 135
      • patties resembling, 134
  • Mock turtle, 49
    • a cheaper way, 50
    • forcemeat as for turtle, at the Bush, Bristol, 50
    • another forcemeat for balls or patties, 51
    • another, 51
    • another, 52
  • Moor game, to pot, 82
  • Moor hen to roast, 83
  • Morella cherries, to preserve, 209
  • Muffins, 227
  • Mulled wine, 262
  • Mushrooms, to dry, 115
    • an excellent way to pickle, to preserve the flavour, 124
    • to stew, 127
    • powder, 114
  • Mustard, to make, 118
    • another way for immediate use, 118
  • Mutton, to choose, 22
  • Mutton, breast, 73
    • broth, 250
    • collops, 70
    • cutlets in the Portuguese way, 75
    • ham, 75
    • harrico, 70
    • haunch, 69
    • , an excellent hotch potch, 74
      • another, 75
    • legs, 69
    • , rolled loin, 74
    • necks, 69
    • pie, 71
    • and potatoe pie, 71
    • pudding, 71
    • sausages, 71
    • shoulder, boiled with oysters, 73
    • steaks, 72
  • Mutton, steaks of, or lamb and cucumbers, 74
  • N.
  • Nasturtions, to pickle for capers, 123
  • New college puddings, 146
  • Norfolk punch, 247
  • O.
  • Oatmeal pudding, 144
  • Omlet, 136
  • Onions, pickled, 121
    • , to roast, 125
    • sauce, 109
    • , sliced with cucumbers, 122
    • , another way, 122
    • soup, 97
    • , to stew, 125
  • Orangeade, 254
  • Orange butter, 131
  • Oranges, to butter, 173
    • to keep, for puddings, &c., 186
    • , to prepare to put into puddings, 195
    • preserved, to fill; a corner dish, 178
  • Oranges, to preserve in jelly, 207
  • Orgeat, 254
    • to make, 239
      • , another way, 239
  • Oxcheek stewed, plain, 36
    • to dress it another way, 37
    • rump soup, 100
  • Oxford dumplings, 147
  • Oysters, fried, to garnish boiled fish, 15
    • , to pickle, 15
      • another way, 15
    • , scalloped, 14
    • , to stew, 14
    • patties, or small pie, 14
    • , patties, 133
    • , sauce, 110
    • , sauce to beef steaks, 32
  • P.
  • Paint, to clean, 272
  • Panada, made in five minutes, 252
  • Pancakes, common, 181
    • fine ones, fried without butter or lard, 182
    • Irish, 181
    • of rice, 181
  • Paperhangings, to clean, 272
  • Parsley pie, 88
  • Parsnips, to mash, 129
  • Partridges, to roast, 77
    • , potted, 77
    • , a very economical way, 78
    • , sauce for them cold, 106
  • Pastes, light, for tarts and cheesecakes, 139
    • , potatoe, 141
    • See also the article Crust.
  • Pastry, 132 to 142
  • Pasty, venison, 25, 26
    • , an imitation of, 27
    • , of beef or mutton to eat as well as venison, 24
  • Patties, sweet, 134
    • , resembling mincepies, 134
    • , fried, 133
    • , Others are under the names of the articles they are made of.
    • , forcemeat for, 132
  • Peaches in brandy, 195
  • Pears, stewed, 174
  • Peas (old) soup, 94
    • , to stew, 127
    • (green), to keep, 129
      • another way, as practised in the emperor of Russia’s kitchen, 130
  • Peas, to stew, 124
    • , soup, 94
  • Pepper, kitchen, 116
  • Peppermint drops, 203
  • Perch and tench, 3
  • Pettitoes, 58
  • Pewter (patent) porterpots, to clean, 271
  • Pheasants, to roast, 77
  • Pickles, 118 to 124
    • , that will keep for years, for hams, tongues, or beef, 68
    • , are under the names of the articles pickled.
  • Pies, 88 to 90
    • , are under the names of the principal articles they are made of; as Apple pie, &c.
  • Pig’s cheek for boiling, 58
    • collared head, 59
    • feet and ears, different ways of dressing, 60
    • fricassee, 60
    • harslet, 67
    • jelly of feet and ears, 60
  • Pigeons broiled, 88
    • in jelly, 86
    • to pickle, 86
    • pie, 87
    • potted, 87
    • roast, 88
    • stewed, 85
      • , another way, 86
  • Pike, baked, 4
    • , stuffing for, 16
  • Pippin pudding, 157
    • tarts, 177
    • , stewed golden, 175
  • Plaice, an excellent way of dressing a large one, 11
  • Plate, to clean, 273
  • Plumcake, 213
    • another, 214
    • very good common ones, 220
    • little ones, to keep long, 221
  • Plum pudding, common, 152
  • Podovies, or beef patties, 34
  • Poor persons, hints respecting their relief, 264 to 268
  • Pork, to roast a leg, 59
    • to boil a leg, 60
    • to pickle, 64
    • to salt for eating immediately, 27
    • jelly, Dr. Ratcluff’s restorative, 249
    • steaks, 61
    • loins and necks, roast, 67
    • rolled neck, 68
  • Porker’s head, roasted, 58
  • Portable soup, a very useful thing, 101
  • Potatoes, to boil, 128
    • to broil, 129
    • to roast, 129
    • to fry, 129
    • to mash, 129
    • cheesecakes, 185
    • Lent, 160
    • pastry, 142
    • pasty, 88
    • pudding with meat, 150
    • pudding, an excellent plain one, 153
    • rolls, 228
  • Potting birds, a very economical way of, 78
    • to clarify butter for potted things, 78
  • Poultry, 76 to 88
  • Pound cake, good, 217
  • Prawns, curry of, 7
  • Prune tart, 178
  • Puddings, 142 to 159
    • observations on making them, 159
    • a quick made one, 158
    • in haste, 146
    • a cheap and not troublesome one, to give away to poor sick or young families, 264
    • , Others are under the names of the principal articles they are made of, or their first names; as Bread pudding, Light pudding, &c.
  • Puff paste, rich, 138
    • less rich, 138
    • German, another way, 138
    • , to prepare apples for, 176
    • , of any sorts of fruit, 180
    • , excellent light ones, 157
    • , curd, 156
  • Punch, milk, 246
  • Q.
  • Queen cakes, 218
    • , another way, 218
  • Quickmade pudding, 158
  • R.
  • Rabbits, 22
    • , various ways, 92
    • , to make them taste much like a hare, 92
    • potted, 93
    • (roast) a very good sauce for them, 109
  • Raised crust for custards or fruit, 140
    • , for meatpies or fowls, &c., 140
    • pies, to prepare meat or fowls for them, 90
  • Raisinwine, with cider, 245
    • , without cider, 245
  • Ramakins, 137
  • Raspberry brandy, 246
    • cakes, 194
    • cream, 172
    • jam, 193
      • , another way, 194
    • jelly, for ices or creams, 194
    • vinegar, 240
    • vinegarwater, 254
    • water ice, 210
    • wine, 241
      • , another way, 241
    • and currant tart, 180
  • Ratafia, 246
  • Red, a beautiful one, to stain jellies, ices, or cakes, 203
    • herrings, to dress, 8
  • Rennet, to cure mawskins, for, 233
  • Restorative, a great one, 248
    • another, 248
    • another, 248
    • another most pleasant draught, 248
  • Rhubarb tart, 180
  • Rice, savory, 136
    • boiled to eat with curry or roast meat, 130
    • buttered, 136
    • cake, 223
      • , another, 223
    • caudle, 261
  • Rice caudle, for the sick, 225
    • flummery, 160
    • milk, 171
    • , ground rice milk, 260
    • piecrust, 150
    • pasty crust, 141
    • pudding, baked, 149
      • , another, for the family, 149
      • Dutch, 145
      • with fruit, 149
      • , plain, 149
      • , rich, 152
      • small, 148
      • ground, 159
  • Roasting meat, observations on, 21
    • fowls, 22
    • hares and rabbits, 22
  • Rolls, excellent ones, 228
    • , Brentford, 227
    • , French, 227
    • , potatoe, 228
  • Rusks, 222
  • Russian seed pudding, 159
  • S.
  • Sack cream, 162
  • Saffron cakes, 228
  • Sago, to prepare, 260
    • to prepare to give away to poor families, 267
    • milk, 171, 260
    • pudding, 142
  • Sallad, French, 128
    • , lobster, 128
  • Salmon, to boil, 4
    • , no vinegar to be boiled with it, 18
    • to pickle, 5
    • to broil, 5
    • to pot, 5
    • to dry, 5
  • Saloop, 264
  • Sanders, 39
  • Sauces, 104 to 111
    • robart, for rumps or steaks, 106
    • a very good sauce especially to hide the bad colour of fowls, 109
    • Other sauces are under the names of different dishes, or of the principal articles the sauces are made of.
  • Sausages, mutton, 71
    • , pork, 64
    • , Spadbury’s Oxford, 65
    • , veal, 56
    • , an excellent sausage to eat cold, 65
  • Scotch collops, 46
  • Seed cake, a cheap one, 216
    • , another, 217
  • Servants, useful directions to give to them, 269 to 276
  • Shalot vinegar, 112
  • Shank jelly, 251
  • Shelford pudding, 155
  • Shrewsbury cakes, 219
  • Shrimp pie excellent, 88
  • Shrub, white currant, 247
  • Sick persons, cookery for, 247 to 264
  • Skate, 16
    • crimp, 17
  • Smelts, to fry, 12
  • Snow balls, 151
  • Soals, boiled, 9
    • fried, 9
    • stewed, 10
    • in the Portuguese way, 10
    • stuffing for soals baked, 10
    • pie, another sort of stuffing, 11
  • Sorrel, to stew, for fricandeau and roast meat, 127
    • sauce, 54
  • Soups, 93 to 102
    • à-la-sap, 100
    • , a rich white one, 96
    • , a plainer white one, 97
    • , an excellent soup, 97
    • , a baked one, to give away to poor families, 265
    • , for the weakly, for the same purpose, 267
    • , Other soups are under the names of the principal articles they are made of.
  • Souster, 144
  • Spadbury’s Oxford sausages, 65
  • Spinach, to stew, 126
    • French way, 126
    • soup, 98
  • Sprats, 16
    • , baked, 8
    • , to make them taste like anchovies, 117
  • Spongecake, 224
    • another, without butter, 224
  • Steak pudding, 151
  • Steel, to take rust out of, 272
  • Stews, 124 to 127
  • Stone stairs and halls, to clean, 272
  • Stoves, to take the black off the bright bars in a few minutes, 270
    • to clean the back of the grate, the inner hearth, and the front of cast iron stoves, 271
      • another way, 271
  • Strawberries, to preserve them whole, 197
    • another way, 198
  • Stuffing for pike, haddock, &c., 16
    • for soals baked
      • another sort, 11
  • Stuffing, forcemeat for, 132
  • Sturgeon, to dress fresh, 16
    • an excellent imitation of sturgeon, 19
  • Sucking pig, to scald, 57
    • , to roast, 57
  • Suet, to preserve it a twelve month, 40
  • Suffolk dumplings, 158
  • Sugar, to clarify, 191
  • Supper, small dishes for, 131, 132
    • , a pretty sweet supper dish, 169
  • Sweet dishes, 159 to 186
  • Sweetbreads, 55
    • , ragout, 56
  • Sweetmeats, observations on, 190
    • , a very fine crust for them, when to be particularly nice, 139
    • , a carmel cover for sweetmeats, 206
    • , excellent sweetmeats for tarts, when fruit is plentiful, 193
  • Syllabub, London, 161
    • , Staffordshire, 161
    • , a very fine Somersetshire one, 162
    • , everlasting or solid, 163
  • T.
  • Table Beer, excellent, to brew, 237
  • Tansey, 181
  • Tapioca jelly, 260
  • Tarts, icing for them, 211
    • Tarts are under the names of the principal articles they are made of; as Codlin tarts, &c.
  • Teacakes, 219
    • , Benton, 220
    • , another sort, as biscuit, 220
    • , another sort, 220
  • Teal, to roast, 83
  • Tench, 3
  • Thornback, 16
  • Tin covers, to clean, 271
  • Toast and water, for the sick, 254
  • Tongues, to pickle for boiling, 41
    • another way, 41
    • , a pickle for them, that will keep for years, 68
    • , an excellent mode of doing them to eat cold, 42
    • , stewed, 42
    • , and udder, to roast, 40
  • Trifle, an excellent one, 170
    • , a froth to set on, which looks and eats well, 162
  • Tripe, 42
  • Tunbridge cakes, 225
  • Turbot, to boil, 1
  • Turkey, to boil, 70
    • an excellent sauce for it boiled, 106
    • to roast, 76
    • pulled, 77
    • patties, 77
  • Turnip pie, 88
    • soup, 93
  • Turtles, little eggs for them, 111
  • U.
  • Udder and tongue, to roast, 40
  • V.
  • Veal, breast of, 47
    • rolled breast, 48
    • broth, 259
    • very nourishing, 249
    • collops, 45
    • collops of cold, 45
    • fricandeau, 54
    • gravy, 104
    • knuckle, 43
    • leg, 43
    • neck, 47
    • olives, 55
    • patties, 54
    • , potted, at bottom, 46
    • , to pot, with ham, 47
    • sausages, 56
    • shoulder, 48
  • Vegetables, 128 to 131
    • , to boil them green, 131
    • soup, 98
      • , another, 98
  • Venison, to keep, 23
    • , to dress, 23
    • hashed, 27
    • haunch, neck, &c., 25
    • , stewed shoulder, 25
    • , to prepare for pasty, 25
    • pasty, 26
      • , crust for, 141
    • , an imitation of venison pasty, 27
    • to make a pasty of beef or mutton, to eat as well as venison, 24
  • Verder, or milk punch, 246
  • Vinegar, camp, 112
  • Vingaret, for cold fowl or meat, 107
  • W.
  • Wafers, 224
  • Walnuts, to pickle, 123
  • Water cakes, 223
  • Whey, 257
  • Whey, white wine for the sick, 257
    • vinegar and lemon, 257
  • White, to stain jellies, ices, or cakes, 203
    • , hogs puddings, 66
    • sauce, 104
  • Widgeon, to roast, 83
  • Wine, to refine, 238
    • roll, 170
    • , mulled, 262
    • a rich and pleasant, 244
    • Several sorts of made wine are under the different names; as Currant wine, &c.
  • Y.
  • Yeast, to make, 229
    • another way, 229
    • , to preserve, 230
    • or Suffolk dumplings, 158
  • Yellow, to stain jellies, ices or cakes, 203
  • Yorkshire cake, 228