Trout, 107
Turbot, 102
White Bait, 101
Whiting, 99
Fish, Shell—
Escalops, 250
Oysters, 250
Razor or Solen, 250
Prawns, 250
Shrimps, 251
Fisherman’s Soup, 86
Fillet of Beef, broiled, 165
Veal, cold, 241
roast, 125
Flancs, 274
Flanc of Apple, 275
Fruit, 274
Meringue, 274
what they are, 158
Flounders, on, 104
Water Souchet, 104
Fried, 101
Food, light, for invalids, 33
Forcemeat, on, 251
to make, 251
of Fish, 252
Panada for, 252
of Veal, 253
of Whitings, 252
Fondu, Parmesan, 302
Neapolitan, 302
simple, 302
Stilton Cheese, 303
Fourrée, Dartoise, 278
Gâteau, 277
Rissole, 276
Fowls, on, 149
Blanquettes of, 194
Boiled, 194
Braised, 194
Broiled, 194, 195
Boudins of, 197
Croquettes of, 195
Fricassée of, 195
Fried, 193
Hashed, Indian, 193
Italian way, 153
à l’Ecarlate, 153
à la Marengo, 196
Minced, 194
Pie, 235
Pillau, 209
Pulled, for invalids, 54
Roast braised, 148
Sauté, 194, 196, 197, 199
Salad, 249
to truss, 150
Fowl, Guinea, 229
Pea, 229
French Beans, 259
Coffee, 23
Herb Broth, 44
Panada, 41, 252
Remedy for Colds, 38
Plums Compote, 309
Fritadella, 190
Fritters, Apple, 282
Apricot, 282
Orange, 282
Peach, 282
Soufflé, 282
Fruit, Chartreuse of, 298
Crusts, 278
Flanc of, 274
Rissolettes, 273
Puddings, 294
Pies, 296
Salads of, 321, 322
Vol-au-Vent, 271
Wall, 295
Fricandeau of Veal, 170
to carve, 171
to dress, 171
Various ways, 171
Fritadella, 190
Frying, on, 61
Fry, Lamb’s, 138
Fumet de Gibier Sauce, 233

Game, choice of, 229
to keep, 229
Made-dishes of, 220
Salad of, 248
Soup, 92
Tureen of, 237
Entrées of, 220
Dunbird, 231
Garganey, 231
Gorcock, 230
Grouse, 230
Red, 230
White, 230
Half Birds, 231
Lark, 232
Moorcock, or Gorcock, 230
Moor-game, 230
Partridge, 230
Red-legged, 230
Pea Fowl, 229
Pheasant, 229
Hybrid, 229
Plovers, 231
Pochard, 231
Ptarmigan, 230
Quails, 232
Red Heads, 231
Snipes, 232
Teal, 231
Whim, 231
Whewer, 231
Widgeons, 231
Great Headed, 231
Woodcock, 231
Garlic Sauce, 68
Garniture for Omelettes, 219
Garum Sauce, 111
Sociorum, 111
Gâteau Fourré, 277
Galantine, to cook, 238
Jelly, 287
Turkey, 238
Veal, 241
how got, 117
Gibelote of Rabbit, 200
Giblets, 85, 155
Glaze, 78
Gold Jelly, 287
Goose, 153
to choose, 153
Giblets, 155
Hashed, 199
Pie, 236
Preserved, 155
Stewed, 155
Stuffing, 154
Roasted, 154, 155
Trussed, 154
Gooseberry, Green, Compote, 311
Pie, 295
Pudding, 294
Vol-au-Vent, 272
with Rhubarb, 297
Gosling, Roast, 228
Grass, Sprue, 255
Gratin of Lobster, 245
Gravy, Brown, 77
Spinach and, 260
Turkey, 145
Greengage Compote, 308, 311
Greengage Pudding, 294
Groats, Scotch, Gruel, 40
Grouse Pie, 204, 236
Scotch Plan of Cooking, 222
Gruel, 40
Sago, 40
Guinea Fowls, Roasted, 229

Haddocks, Baked, 96
Dried, 16
Fillets of, 216
Ham, Cold, 141, 240
and Eggs, 19
Hot, 141
Hamburgh Beef, 122
Hard Eggs, 14
Hare, Jugged, 226, 227
Roasted, 233
Haricot Beans, 260
Hartshorn Jelly, 287
Haunch of Mutton, 130
Venison, 142
Head, Calf’s, 128, 130
Hollandaise, 130
with Mushrooms, 130
Tomatos, 130
Curry, 213
Lamb’s, 138
Pig’s, 243
Pig’s, Sauce for, 243
Pig’s, to braise, 243
Heart, Calf’s, Roasted, 172
Lamb’s, 185
Sheep’s, 184
Herbs with Omelette, 219
Minced, Sauce, 67
Italian Sauce, 67
Chopping, 267
Herrings, Boiled, 100
Broiled, 100
Toast, 15
Hotch Potch, 87

Ice, Almond, White, 297
Apricot, 317
Chocolate, 316
Coffee, 316
Lemon, 316
Orange, 317
Pine Apple, 316
Strawberry, 317
Vanilla, 315
Iced Almond Cake, 304
Imperial, 46
Indian Hash, 193
Invalids, Comforts for, 33
Fish for, 49
Food, 33
Meat, 33, 51
Partridges, 54
Pigeons, 54
Poultry, 53
Puddings, 47
Irish Stew, 178
Soup, 82
Isinglass Jelly, 287
Italian Drops, 327

Jam, Apricot, 318
Quince, 318
Raspberry, 319
Strawberry, 319
Jardinière, Neck of Lamb, 136
Sauce, 137
Jelly, Apple, 320
Arrow-root, 40
Bohemian Cream, 288
Calf’s Foot, 286
Curaçao, 287
Currant, 320
Gelatine, 287
Gold, 287
Hartshorn, 287
Isinglass, 287
Marasquino, 287
Lemon, 288
Orange, 288
Punch, 287
Quince, 287, 320
Rum, 287
Silver, 287
Whipped, 288
of Meat, to clarify, 239
Jesuits, Turkeys, so called, 144
Julienne Soup, 81

Kidneys, Bread-crumbed, 18
Maître d’Hôtel, 18
on Toast, 17
Ox, 168
Omelette of, 220
Pudding, 168, 207
Sautéd, 18
Sheep’s, 17, 176
Kidney Beans, 259
Knuckle of Veal, 127, 240

Lait de Poule, 38
Sweet, 38
Lamb, 136
Breast of, Broiled, 138
Curried, 212
Chop, 52, 166, 186
Curry, 212
Cutlets, 185
to cut up, 136
Feet, 52, 185
Fry, 138
Head, 138, 139, 213
Heart, 185
Leg of, 137
Loin of, 136
Neck of, 136
Pie, 201, 203
Papillote, 186
Pudding, 206
Quarter of, 136
Quality of, 136
Remains of, 184
Ribs of, 136
Saddle of, Russian fashion, 137
Sautéd, 186
Shoulder of, 137
Larks à la Minute, 226
Pie, 226
Laver, 263
Lentils, 262
Soup, 90
Letters—
I, 5;
II, 6;
III, 26;
IV, 27;
V, 28;
VI, 55;
VII, 56;
VIII, 57;
IX, 58;
X, 58;
XI, 58;
XII, 120;
XIII, 178;
XIV, 181;
XV, 244;
XVI, 305;
XVII, 327;
XVIII, 332;
XIX, 334;
XX, 345;
XXI, 348.
Leveret, 233
Lemonade, Barley, 42
Cooling, 45, 332
Lemon Cheesecakes, 280
Jelly, 288
Soufflé, 299, 300
Leg of Pork, 139, 142
Lamb, 137
Liaison of Eggs, 68
Liver, Calf’s, 172, 175
Lobster Butter, 116
Curry, 214
à la Crême, 114
Gratin of, 245
Miroton of, 245
Omelette, 220
Plain, 246
Salad, 246
Sauce, 113, 114
Loin of Mutton, 134
Pork, 140
Veal, 125
Braised, 127
Luncheon, 27

Mackerel à la Maître d’Hôtel, 98
au Beurre Noir, 98
Boiled, 97
Dried, 97
Pickled, 107
Stewed, 98
Soft Roe Sauce, 111
Macaroons, 326
Macaroni, 265
Croquettes, 285
à l’Estoufade, 266
au Gratin, 266
à l’Italienne, 266
à la Napolitaine, 266
Pudding, 47
Soup, 82
to blanch, 265
Macedoine Omelette, 281
Madeira Crusts, 279
Made Dishes of Beef, 158
Game, 220
Remains of Veal, 175
Maître d’Hôtel Sauce, 73
Maids of Honor, 280
Marasquino Jelly, 287
Marinade of Salmon, 248
Marrow, Vegetable, 257
Pudding, 294
Matelote, 116
Marmalade with Pancake, 282
of Apple, 318
of Apricot, 318
of Cherries, 319
of Pine Apple, 322
Mashed Eggs, 217
Meagre Eggs, 217
Soup, 88, 91
Purée, 91
Meat, Aspic of, 240
for Breakfast, 17
for Invalids, 33
Remains of, 175
Melted Butter, 112
Mephistopheleian Sauce, 75
Meringues à la Cuillerée, 277
Flanc, 276
Milk and Bread, 30
Rice, 38, 39
Semoulina, 39
Tapioca, 39
Vermicelli, 39
Minced Beef, 166
Fowl, 194
Meat, 295
Pie, 295
Pudding, 292
Pheasant, 222
Mint Sauce, 68
Minute, Snipes à la, 224
Miroton of Beef, 159, 160
Lobster, 245
Lobster Salad, 246
Moorgame Pie, 236
Mould Pudding, 291
Mock Turtle, Brown, 85
White, 84
Muffins, to make, 10
toast, 9
Mulberry Pie, 295
Mulligatawny Soup, 85
Muria Sauce, 111
Mullet, or Sur Mullet, to cook, 99
Papillote, 99
Sauté, 100
Mussel Sauce, 115
Mushrooms, Blanched, 74
with Eggs, 220
Omelette of, 220
Sauce, 66, 68, 73, 261
Mutton, on,