PRESERVES.

Strawberry Jam.

• Ingredients—8 lb. of strawberries.
• 4 lb. of loaf sugar.

Method.—Take the stalks from the strawberries and put them in a preserving pan.

Stir and boil for thirty minutes on a moderate fire.

Then add the sugar broken into small lumps; stir and boil for about thirty minutes longer, or until the jam stiffens.

Remove all the scum as it rises.

Put the jam into pots and cover close.

Raspberry Jam.

• Ingredients—6 lb. of raspberries.
• 3 lb. of loaf sugar.

Method.—Remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes, stirring all the time.

Add the sugar broken into lumps, and boil for about thirty minutes longer, or until the jam will set.

Remove all the scum carefully.

Put the jam into pots and cover close.

Rhubarb Jam.

• Ingredients—5 lb. of rhubarb.
• 5 lb. of lump sugar.

Method.—Peel and cut the rhubarb as for a tart, put it in the pan with the sugar, and boil gently at first, then more quickly, skimming frequently.

When it will set it is ready.

Red Gooseberry Jam.

• Ingredients—6 lb. of gooseberries.
• 3 lb. of lump sugar.
• Water.

Method.—Take the heads and stalks from the gooseberries and put them in a pan, allowing a quarter of a pint of water to every pound of gooseberries.

Put the gooseberries into a preserving-pan.

Stir and boil for fifteen minutes.

Then add the sugar.

Continue stirring until the jam is set, skimming frequently.

Put it into pots and cover close.

Damson Jam.

• Ingredients—5 lb. of damsons.
• 3¾ lb. of lump sugar.

Method.—Boil for thirty minutes.

Then put in the sugar broken into small pieces, and boil and skim for about twenty minutes longer, or until the jam will set.

Put into pots and cover close.

Black-currant Jam.

• Ingredients—5 lb. of black currants.
• 3¾ lb. of lump sugar.

Method.—Boil the fruit and sugar together until the jam will set, skimming all the time.

Put into pots and cover close.

MENUS.

I.

• Haricot soup.
• Boiled salmon, Hollandaise sauce.
• Entrée.
  Chicken croquettes.
• Saddle of lamb, mint sauce, spinach, potatoes.
• Cabinet pudding, orange jelly.
• Cheese, &c.
• Dessert.

II.

• Mock-hare soup.
• Boiled cod, egg sauce.
• Entrée.
  Curried rabbit.
• Roast leg of mutton, currant jelly, cauliflower, potatoes.
• Marmalade pudding, general satisfaction.
• Cheese.
• Dessert.

III.

• Celery soup.
• Boiled mackerel, melted butter.
• Entrée.
  Curried chicken.
• Boiled leg of mutton, caper sauce, mashed turnips, potatoes.
• Ginger pudding, apple turnovers.
• Cheese, &c.
• Dessert.

IV.

• Tapioca soup.
• Sole au gratin.
• Entrée.
  Mushrooms and kidneys.
• Roast fowl, bacon, bread sauce, Brussels sprouts, potatoes.
• Pancakes, snow pudding, cheese cakes.
• Cheese, &c.
• Dessert.

V.

• Macaroni soup.
• Fried cutlets of cod, anchovy sauce.
• Entrée.
  Minced meat with poached eggs.
• Braised breast of veal, cauliflower, potatoes.
• Marlborough pudding, jam roly-poly.
• Cheese, &c.
• Dessert.

VI.

• Lentil soup.
• Boiled cod, egg sauce.
• Entrée.
  Tomatoes stuffed with sausage-meat.
• Ribs of beef, horse-radish sauce, potatoes, spinach.
• Apple fritters, lemon pudding.
• Cheese, &c.
• Dessert.

VII.

• Haricot soup.
• Plaice filleted and fried, anchovy sauce.
• Entrée.
  Croustards of minced meat.
• Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled fowl, egg sauce.
• Baked custard, sultana pudding, Normandy pippins.
• Cheese.
• Dessert.

VIII.

• Celery soup.
• Boiled halibut, shrimp sauce.
• Entrée.
  Rissoles.
• Sirloin of beef, horse-radish sauce, greens, potatoes.
• Tapioca pudding, jam tarts, raspberry pudding.
• Cheese.
• Dessert.

IX.

• Palestine soup.
• Fried whiting, thick white sauce.
• Entrée.
  Curried eggs.
• Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.
• Blancmange, gooseberry fool, apple pudding.
• Cheese.
• Dessert.

X.

• Mock-turtle soup.
• Boiled cod, lobster sauce.
• Entrées.
  Mutton cutlets à la macédoine. Tomato farni.
• Roast fillet of veal, boiled fowl, Béchamel sauce, asparagus, potatoes.
• Ducklings, green peas.
• Cheese cakes, chartreuse de fruit, lemon jelly.
• Cheese.
• Dessert.

XI.

• Clear soup.
• Cod's head and shoulders, oyster sauce. Fried smelts.
• Entrées.
  Beef olives. Quenelles of veal.
• Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.
• Grouse.
• Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.
• Cheese.
• Dessert.

XII.

• Bonne femme soup.
• Boiled brill, anchovy sauce.
• Entrées.
  Podovies. Veal cutlets à la Talleyrand.
• Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.
• Goslings, green peas.
• Charlotte Russe, Viennoise pudding, apple fritters.
• Cheese.
• Dessert.

XIII.

• Calves'-tail soup. Palestine soup.
• Sole à la Rouennaise. Fried whiting.
• Entrées.
  Mutton cutlets, tomato sauce. Rabbit à la Tartare.
• Sirloin of beef, horse-radish sauce, spinach, potatoes. Boiled turkey, white sauce, Brussels sprouts.
• Pheasants.
• Marmalade pudding, general satisfaction, almond cakes, vanilla cream, cheese straws.
• Cheese.
• Dessert.

XIV.

• Mulligatawny.
• Cod, oyster sauce. Red mullets in cases.
• Entrées.
  Chicken tartlets. Fillets de bœuf, à la Béarnaise. Mutton cutlets à la macédoine.
• Saddle of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled turkey, celery sauce. Boiled tongue.
• Pheasants.
• Apple amber pudding, plum pudding, stone cream, orange fritters, cheese ramequins.
• Cheese.
• Dessert.

XV.

• Mock turtle. Clear soup.
• Turbot, Hollandaise sauce. Lobster cutlets.
• Entrées.
  Braised sweetbreads. Pigeons à l'Italienne. Fillets of chicken.
• Saddle of lamb, mint sauce, asparagus, potatoes. Boiled fowls, bacon. Béchamel sauce, potato croquettes.
• Ducklings, green peas.
• Strawberry cream, Genoise pastry, cold cabinet pudding, claret jelly, cheese straws.
• Cheese.
• Dessert.

XVI.

• Potage à l'Américaine.
• Boiled turbot, lobster sauce.
• Entrées.
  Oyster patties. Fillets de bœuf à la Béarnaise.
• Roast leg of mutton, red-currant jelly, Brussels sprouts potatoes. Boiled fowl, bacon, celery sauce.
• Jugged hare.
• Gâteau de cerise, croquant of oranges, boiled custards.
• Cheese.
• Dessert.

XVII.

• Mock-turtle soup. Potato purée.
• Salmon, Hollandaise sauce, cucumber. Sole à la Béchamel.
• Entrées.
  Chicken à la Marengo. Braised sweetbreads.
• Saddle of lamb, mint sauce, peas, potatoes. Boiled fowl, egg sauce, boiled ham, potato croquettes, asparagus.
• Goslings, peas.
• Strawberry charlotte, good trifle, orange jelly, jam puffs, cheese d'Artois.
• Cheese.
• Dessert.

XVIII.

• Julienne. Oyster soup.
• Turbot, lobster sauce. Sole à la Genoise.
• Entrées.
  Sweetbreads à la Béchamel. Mutton cutlets à la Rachel.
• Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.
• Ducklings, peas.
• Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.
• Cheese.
• Dessert.

XIX.

• Ox-tail soup. Tapioca cream.
• Boiled salmon, Tartare sauce. Sole à la maître d'hôtel.
• Entrées.
  Chicken à la Marengo. Mutton cutlets à la Milanaise. Podovies.
• Roast fillet of veal, French beans, potatoes. Haunch of mutton, red currant jelly.
• Goslings, green peas.
• Pistachio cream, orange jelly, snow puddings, cheese d'Artois.
• Cheese.
• Dessert.

SUPPERS.

Cold Supper. 12 People.

• One sirloin of beef.
• One roast turkey.
• One boiled ham.
• One lobster salad.
• One apple tart.
• Twelve cheese cakes.
• One blancmange.
• One jelly.
• Fruit.
• Cheese.

Cold Supper. 12 People.

• One rabbit pie.
• One galantine of veal.
• One ox tongue.
• One lobster salad.
• One charlotte Russe.
• One croquant of oranges.
• One small trifle.
• Two jellies.
• One dish of pastry.
• Cheese, &c.
• Fruit.

Cold Supper. 20 People.

• Ribs of beef rolled.
• Salmon coated with mayonnaise sauce.
• Cucumber.
• One pigeon pie.
• One veal-and-ham pie.
• One ox tongue.
• A stone cream.
• One tipsy cake.
• A dish of Genoise pastry.
• A pine-apple jelly.
• A compote of peaches.
• Strawberries and cream.
• A lemon jelly.
• Cheese and fruit.

Cold Supper. 20 People.

• Roast turkey.
• Boiled tongue.
• One pigeon pie.
• One mayonnaise of lobster garnished with aspic.
• One veal-and-ham pie.
• One large pine-apple jelly.
• One large blancmange.
• Jam puffs.
• Cheese cakes.
• Boiled custards.
• Normandy pippins.
• Gâteau de cerise.
• Cakes.
• Biscuits.
• Fruit.

High Tea for 12 People, for Lawn Tennis Parties, &c.

• One lobster mayonnaise.
• Two chickens, coated with thick white sauce.
• One veal-and-ham pie.
• One tongue.
• One apple amber pudding.
• Twelve boiled custards.
• Twelve custard-glasses filled with chopped jelly.
• One blancmange.
• Strawberries and cream.
• Thin bread and butter.
• Biscuits, cake, fruit.
• Tea, coffee.

Supper for 50 People. Guests not seated.

• Ham, tongue, and beef sandwiches.
• Four quarts of blancmange, differently flavoured and decorated.
• Four quarts of jelly, differently flavoured and moulded.
• Two charlottes Russe.
• One large trifle.
• Two tipsy cakes.
• Three dishes of Genoise pastry in various forms.
• Two lemon sponges.
• Fruit.

Supper for 50 People. Guests not seated. Less expensive.

• Ham and beef sandwiches.
• Four quarts of blancmange, differently flavoured and decorated.
• Two quarts of apple gâteau.
• Four jellies of different kinds.
• One large lemon-sponge.
• Two dishes of light pastry.
• Boiled custards.
• Normandy pippins.
• Two jaunemanges.
• Two tipsy cakes.
• Fruit.

INDEX.

• Almond cakes, 146
• Almonds and pistachio kernels, to blanch, 290
• Alpine snow, 259
• Apple cream, 258
• — dumplings, 149
• — flummery, 258
• — fritters, 266
• — tart, 143
• — turnovers, 149
• — water, 271
• — — boiled, 275
• Arrowroot, a cup of, 271
• — custard, 260
• Artichokes, Jerusalem, 194
• Asparagus, 194

• Bacon, 31
• — and eggs, 70
• — fried, 70
• — toasted, 70
• Baking, rules for, 26
• Barley water, clear, 270
• — — thick, 270
• Batter for fritters (Kromesky), 266
• Beans, broad, 197
• — French, 193
• — haricot, 195
• Beef, aitch-bone, round, thick and thin flank of, 28
• — brisket of, 28
• — — stewed, 41
• — fillets of, à la Béarnaise, 95
• — olives, 102
• — ribs of, 28
• — scalloped, 90
• — sirloin of, 28
• — steak pie, 138
• — tea, 269
• — — raw, 268
• — and mushrooms, 89
• Beginners, hints to, 15–18
• Beverages, 69
• Biscuits, ginger, 240
• — oatmeal, 239
• Blancmange, 251
• Bloaters, 80
• Boiling, rules for, 22
• Boilings from meats, 292
• Bran tea, 274
• Brawn, 76
• Bread, 226
• — croutons of, for soup, 288
• — crumbs, 288
• — — browned, 288
• — crust, flaky, 137
• — scraps of, 291
• — toasted, for soup, 288
• — unfermented, 228
• — Vienna, 228
• Breakfast dishes, 69
• Breast of veal, braised, 49
• Brill, boiled, 112
• Broiling, rules for, 27
• Broth, Dr. Kitchener's, 224
• — mutton, 269
• Browned crumbs for game, 288
• Brussels sprouts, 192
• Bullock's heart, 51
• — — gravy for, 51
• Buns, 237
• — rice, 242
• Butter, to clarify, 290

• Cabbage, 196
• Café au lait, 82
• Cake, cornflour, 232
• — currant, 233
• — dough, 237
• — luncheon, 234
• — Madeira, 236
• — plum, plain, 232
• — pound, 229
• — rice, 232
• — seed, 236
• — — plain, 231
• — sponge, 235
• — sultana, 231
• — tipsy, 257
• Cakes, gingerbread, 241
• — lemon-rock, 240
• — Queen, 230
• — rock, 230
• — — plain, 230
• — Shrewsbury, 238
• — soda, 241
• Calf's-foot stock, 247
• Candied peel drops, 238
• Carrots, 194
• Cauliflower au gratin, 199
• — to boil, 192
• Celery, 196
• Charlotte Russe, 245
• Chartreuse de fruit, 256
• Chaud-froid chicken, 109
• Cheese cakes, 146
• — d'Artois, 147
• — fondu, 265
• — pâtés, 283
• — pudding, 284
• — ramequins, 266
• — rice stewed with, 286
• — sandwiches, 286
• — scraps of, 292
• — straws, 148
• — toasted, 284
• — and macaroni, 285
• Chicken à la Cardinal, 106
• — à la Marengo, 106
• — à la Tartare, 96
• — croquettes, 94
• — curried, 108
• — fillets of, 105
• — — for an invalid, 276
• Children, food of, 11
• Chocolate, 83
• Chop, broiled, 47
• Cocoa, 82
• Cod, boiled, 113
• — cutlets of, 121
• — — à la Genoise, 121
• — — à l'Italienne, 121
• — fricassee, 122
• — salt, 113
• — sounds, boiled, 122
• — — marinaded, 123
• — stuffed and baked, 123
• — with tomatoes, 122
• Coffee, 81, 82
• Cold beef olives, 91
• — meat cookery, 84
• — — and macaroni, 89
• — — curry of, 85
• — — mayonnaise of, 89
• — — pie, 88
• — — with purée of tomatoes, 87
• — potatoes, 291
• — vegetables, 292
• Compote of peaches, 252
• Cooking utensils and stoves, how to clean, 19–21
• Cornish pasties, 142
• Cream, almond Bavarian, 252
• — Bohemian, 246
• — custard, 246
• — Maraschino, 254
• — orange, 250
• — pistachio, 255
• — stone, 253
• — strawberry, 244
• — vanilla, 251
• Creams and jellies, 243, 244
• — to make, 244
• Crème frite, 156
• Croquant of oranges, 255
• Croustards à la Reine, 97
• — with mincemeat, 74
• Crust, economical short, 136
• — flaky, 137
• — good short, 136
• — plainer short, 136
• Curried fish, 113
• Curried rabbit, 107
• Curry, rice for a, 202
• Custard, arrowroot, 260
• — boiled, 261
• — cheap, 260
• — cream, 246
• — savoury, 207
• — Welsh, 259
• Cutlets, mutton, à la Macédoine, 92
• — — à la Milanaise, 108
• — — à la Rachel, 93
• — veal, 104
• — — à l'Italienne, 105
• — — à la Talleyrand, 95
• — — with tomato sauce, 102

• Domestic economy, advantage of a knowledge of, to women, 1–5
• Dripping, 291
• — to clarify, 290
• Duck, roast, 33
• — wild, 37
• Ducklings, 34

• Eels, stewed, 132
• Egg croustards, 78
• Eggs and anchovy, 79
• — boiled, 70
• — buttered, 78
• — in cases, 79
• — poached, 71
• — scalloped, 77
• — sur le plat, 77
• Entrées, 92
• Epigrammes, 93

• Fat, cooked or uncooked, 291
• — rendering down, 289
• — skimmings from the stock-pot, 291
• Fish, baked, 112
• — cookery, 111
• — croquettes, 124
• — curried, 113
• — fried, 112
• — pudding, 125
• — to boil, 111
• Floating island, 254
• Foie gras, imitation, 294
• Food and diet, 9
• Foods, table of, 8
• Forcemeat balls, 294
• Forcemeats, 293
• Fowl, boiled, 38
• — galantine of, 277
• — mayonnaise of, 104
• — roast, 38
• Fragments, how to use up, 291
• Fried parsley, 289
• Fritters, 87
• — batter for (Kromesky), 266
• Frying, dry, 26
• — French, or wet, 24, 25
• — rules for, 24

• Galettes, 242
• Game, rissoles of, 109
• Gâteau aux pommes, 251
• — de cerise, 157
• Genoise iced cakes, 145
• — pastry, 144
• — preserve cakes, 145
• — sandwiches, 144
• Gingerbread, 235
• Goose, mock, 45, 46
• — roast, 32
• Gooseberry fool, 180
• — turnovers, 148
• Green peas, 192
• Grilling, rules for, 27
• Grouse, 38
• Gruel, 274
• Gurnets, baked, 131

• Haddock, 113
• — broiled, dried, 80
• — stuffed, 120
• Hake, 116
• Halibut, 125
• Ham, how to cook a, 30
• Hare, jugged, 35
• — mock, 42
• — roast, 34
• Haricot mutton, 42
• Hash, 84
• Herrings, baked, 114
• — — in vinegar, 115
• — red, 80
• Housekeepers, hints to young, 6

• Imitation foie-gras, 294
• Invalid cookery, 268
• — soup, 274
• Invalids, dishes suitable for, 276
• Irish stew, 50

• Jam, black currant, 296
• — damson, 296
• — raspberry, 295
• — red gooseberry, 296
• — rhubarb, 295
• — strawberry, 295
• Jaunemange, 157
• Jelly, aspic, 248
• — claret, 249
• — orange, 249
• — pineapple, 248
• — strawberry, 250
• — wine, 247
• Jellies, 243, 244
• — to clear, 243
• Joints, 28, 31

• Kedgeree, 114
• Kidneys, à la Tartare, 73
• — and mushrooms, 107
• — fried, 71
• — stewed, 72
• — stuffed, 72
• — toasted, 71

• Lamb, fore quarter of, 29
• — leg of, 29
• — loin, saddle, and shoulder of, 29
• Lemonade, 271
• Lemon sponge, 253
• Ling, 116
• Linseed tea, 275
• Liver and bacon, 44
• Lobster cutlets, 128
• — — in aspic, 129
• — miroton of, 278

• Macaroni and cheese, 285
• — stewed in milk, 285
• — — — stock, 286
• Macédoine of vegetables, 289
• Mackerel à la Normande, 119
• Mayonnaise of fowl, 104
• — — salmon, 279
• Meat, pickle for, 289
• — scraps of, 291
• Menus, 297–307
• Milk rolls, 229
• Mince à la Reine, 74
• — (with eggs), 85
• — pies, 139
• Minced meat, 84
• Mincemeat, 139
• Miscellaneous dishes, 283
• Mock goose, or pig's fry, 45, 46
• — hare, 42
• Mullets, red, à la Genoise, 126
• — — à l'Italienne, 125
• — — in cases, 126
• Mushroom pie, 140
• Mushrooms, 197
• — boiled, 79
• — stewed, 198
• Mutton cutlets à la Macédoine, 92
• — — à la Rachel, 93
• — leg of, 28
• — neck of, 29
• — saddle of, 29
• — shoulder of, 29
• — — boned, stuffed, and rolled, 48

• Norfolk dumpling, 167

• Oatmeal porridge, 69
• Odds and ends, 288
• Omelet, savoury, a small, 267
• — soufflée, 265
• — — savoury, 266
• Omelets, 263, 264
• Onions, Spanish, 195
• Orangeade, 272
• Ox-cheek, stewed, 41
• Ox-tongue, 277
• Oyster patties, 118
• Oysters, scalloped, 118
• — — à la Française, 119

• Pancakes, 179
• Parsley, fried, 289
• Parsnips, 195
• Partridges, 37
• — braised, 39
• Pastry, 133
• Patties, 86
• — oyster, 118
• — salsify, 200
• Patty cases, 135
• Peaches, compote of, 252
• Petit choux, 149
• Pheasant, roast, 37
• Pickle for meat, 289
• Pie, mushroom, 140
• — pigeon, 141
• — rabbit, 139
• — sea, 50
• — shepherd's, 86
• — veal and ham, 141
• Pigeons stewed à l'Italienne, 96
• Pippins, stewed Normandy, 287
• Plaice, 113, 124
• — fried fillets of, 124
• Podovies, 110
• Porridge, hominy, 188
• — oatmeal, 69
• — whole-meal, 69
• Potato balls, 202
• — croquettes, 200
• Potatoes, baked, 192
• — cold, 291
• — flaked, 202
• — fried, 198
• — mashed, 201
• — to boil, 190
• — to steam, 191
• — new, to cook, 191
• Pork, chine of, 30
• — hand of, 30
• — leg of, 30
• — spare rib of, 30
• — pickled, 31
• Poultry and game, 32–39
• Preserves, 295
• Prune drink, 273
• Pudding, Albert, 177
• — apple, 161
• — — amber, 160
• — — charlotte, 158
• — apricot, 180
• — arrowroot, 272
• — auntie's, 165
• — baked lemon, 178
• — — plum, 181
• — beef steak, 152
• — bread and butter, 171
• — — cheese, 167
• — — fruit, 173
• — brown bread, 187
• — cabinet, 165
• — — plain cold, 185
• — canary, 164
• — cheese, 284
• — Christmas, 164
• — cornflour, 186
• — curate's, 164
• — currant, 185
• — custard, 170
• — diplomatic, 187
• — economical bread, 184
• — — fig, 184
• — — ginger, 184
• — — lemon, 185
• — Eastern, 176
• — Ellen's, 173
• — fig, 172
• — fun, 169
• — ginger, 171
• — general satisfaction, 162
• — gingerbread, 183
• — good tapioca, 174
• — ground barley, 176
• — — rice, 174
• — hominy, 189
• — jam roly-poly, 170
• — lemon, 162
• — light sultana, 169
• — macaroni, 176
• — Marlborough, 163
• — marmalade, 162
• — orange, 155
• — pearl barley, 178
• — pease, 188
• — plum, 182
• — poor knight's, 180
• — Queen Victoria, 154
• — railway, 179
• — raspberry, 161
• — ratafia, 175
• — rice, 168
• — sago, 167
• — scrap, 166
• — semolina, 168
• — snow, 159
• — spring, 183
• — stale bread, 181
• — steamed rice, 175
• — — semolina, 177
• — suet, 153
• — sultana, 153
• — sweet custard, 170
• — Swiss, 186
• — — apple, 168
• — tapioca, 168
• — treacle, 182
• — — roly-poly, 170
• — Viennoise, 158
• — welcome guest, 156
• — West of England, 178
• — Windsor, 182
• — Yorkshire (or batter), 163
• Puddings, little batter, 172
• Puff paste, 134
• — — rough, 137
• Puffs, German, 160

• Quartern loaf, a, 227
• Quenelle forcemeat, 294
• Quenelles of veal, 92

• Rabbit, boiled, 36
• — curried, 107
• — pie, 139
• — ragout of, 36
• — roast, 35
• — stewed, 36
• Rabbits à la Tartare, 96
• Rhubarb fool, 166
• Rice balls, 172
• — bars, 154
• — cakes, 155
• — compote of, 153
• — for a curry, 202
• — milk, 273
• — mould of, 167
• — savoury, 286
• — stewed with cheese, 286
• — water, 270
• Rissoles, 87
• — of game, 109
• Roast, savoury, 48
• Roasting, rules for, 23

• Sago gruel, 273
• Salad, cauliflower, 281
• — celery, 280
• — chicken, 279
• — haricot, 281
• — lentil, 281
• — lobster, 278
• — mixed, 282
• — oyster, 280
• — potato, 281
• — spring, 282
• — tomato, 280
• Sauces, 53
• — apple, No. 1, 65
• — — No. 2, 66
• — Béarnaise, 68
• — Béchamel, 57
• — bread, 62
• — brown, 56
• — celery, 60
• — economical family, 62
• — egg, 56
• — French, 60
• — Genoise, 57
• — German, 64
• — glaze, 67
• — — cheap, for meat, 67
• — gravy for made dishes, 67
• — Hollandaise, 58
• — horse-radish, 66
• — jam, 65
• — lobster, 58, 59
• — maître d'hôtel, 54
• — mayonnaise, 55
• — melted butter, English, 54
• — mint, 66
• — onion, 61
• — oyster, 59
• — piquante, 63
• — plain white, 54
• — port wine, for wild duck, 64
• — réforme, 64
• — shrimp, 59
• — soubise, 62
• — sweet, 64
• — — a nice, 65
• — Tartare, 55
• — tomato, 61
• — wine, 63
• Salmon à la Tartare, 116
• — boiled, 113
• — pickled, 117
• Sausage rolls, 142
• Sausages, baked, 73
• — fried, 73
• — Oxford, 73
• Savoury meat dishes, 40
• Scones, 233
• Scraps of bread, 291
• — cheese, 292
• — meat, 291
• Seakale, 197
• Sea pie, 50
• Sheep's head, 43
• — au gratin, 44
• — moulded, 75
• Shortbread, 239
• Smelts, fried, 115
• — au gratin, 116
• Snipes, 38
• Sole à la Parisienne, 130
• — à la Rouennaise, 130
• — au gratin, 131
• — fillets of, à la maître d'hôtel, 131
• — for an invalid, 275
• — fried, 129
• — fillets of, 124
• Soufflée, steamed, 264
• Soufflées, 263, 264
• Soups, 203
• — bonne femme, 217
• — clear, 206
• — — first stock for, 204
• — — second stock, 205
• — calf-tail, 212
• — celery, 207
• — consommée à la Princesse, 207
• — — au Royal, 207
• — crowdie, 224
• — Egyptian purée, or lentil soup, 212
• — Friar Tuck, 207
• — giblet, 216
• — green pea purée, 209
• — hare, 219
• — haricot, 208
• — Julienne, 206
• — milk, 217
• — mock turtle, 222
• — mulligatawny, 220
• — onion, 210
• — ox-cheek, 215
• — ox-tail, 213
• — oyster, 208
• — Palestine, 211
• — parsnip, 221
• — potage à l'Américaine, 209
• — potato purée, 211
• — pot-au-feu, 223
• — rabbit, 218
• — red lentil, 221
• — sheep's-head, 214
• — tapioca, 215
• — — cream, 210
• — turnip, 218
• — white stock, 204
• — — from bones uncooked, 205
• Spinach, 193
• Sponge roll, 236
• Steak, broiled, 47
• — fried, 47
• — stewed, 40
• Strawberry charlotte, 256
• Stuffing, sage and onion, 293
• — veal, 293
• Suet and milk, 274
• Supper dishes and salads, 277
• Suppers, 308–311
• Sweetbreads à la Béchamel, 97
• — à la Parisienne, 100
• — braised, 98
• — fried, 101
• — minced, 100
• — plainly boiled, 276

• Table, the, 13
• Tapioca and apples, 174
• Tartlets, 147
• Tea, 80
• — bran, 274
• — linseed, 275
• Teacakes, Yorkshire, 239
• Toad-in-the-hole, 49
• Toast and water, 273
• — buttered, 70
• — dry, 69
• Toasted cheese, 284
• Tomato farni, 198
• Tomatoes, 197
• — au gratin, 201
• — stuffed with sausage meat, 74
• Treacle posset, 272
• Trifle, 257
• — plain, 261
• Tripe and onions, 46
• — stewed, 47
• Turbot, boiled, 112
• Turkey, boiled, 33
• — roast, 33
• — galantine of, 278
• Turnips, 195

• Veal à la Béchamel, 103
• — breast of, 29
• — — braised, 49
• — cake, 76
• — cutlets, 104
• — — à l'Italienne, 105
• — — à la Talleyrand, 95
• — — with tomato sauce, 102
• — fillet of, 29
• — galantine of, 278
• — grenadines of, 103
• — knuckle of, 30
• — loin of, 29
• — shoulder of, 29
• — and ham pie, 141
• Vegetable marrows, 196
• Vegetables, cold, 292
• — Macédoine of, 289
• — rules for cooking, 190

• Water in which vegetables have been boiled, 292
• Welsh rare-bit, 284
• Whitebait, 117
• Whiting à la Genoise, 128
• — à l'Italienne, 127
• — boiled, 127
• — fried, 127
• White-wine whey, 272
• Woodcocks, 38