130
Boiled, 132
Broth, 33, 34, 82
Chop, 51, 178
Soyer’s, 180, 182
Sauté, 180
Breast of, Curry, 212
Curry, 212
Cutlet, various ways, 182, 183, 184
Plain, 51
French Ragout of, 177
Haunch of, 130
Leg of, Roasted, 132
Boiled, 132
à la Bretonne, 133
Braised, 134
Stewed, 134
Loin of, Roasted, 134
Loin of, à la Bretonne, 133
Neck of, Roasted, 134
Boiled, 135
Pie, 202
Pillau, 210
Pudding, 206
Saddle of, 131
à la Polonaise, 131
Shoulder of, Roasted, 133
Boiled, 133
Baked, with Apples 133
Provincial, 134
Stuffed and Baked, 133

Neapolitan Fondue, 302
Neck of Lamb, 136
Pork, 140
Veal, 126
Venison, 143
Nectarine Pudding, 297
New Drink, 41
Nursery Dinner, 28

Omelettes, 15, 219
Asparagus, 219
Bacon, 220
Cherry, 281
Currant Jelly, 281
Garniture for, 219
Ham, 219
Herb, 219
Kidney, 220
Lobster, 220
Mushroom, 220
Macedoine of, 281
Oyster, 219
Parmesan, 219
Peach, 281
Peas, 219
Preserved Apricot, 281
Raspberry Jam, 281
Rum, 281
Sauté Soufflé, 301
Sautéd in Cream, 301
Strawberry, 281
Sweet, 281
Onion, Button, Sauce, 72
Purée, 71
Soup, 91
Stuffed, 74
Orangeade, 46
Orange Compote, 309, 310
Fritters, 282
Salad, 321
Vol-au-Vent, 272
Jelly, 288
Ice, Soufflé, 298
Sauce, 68
Osmazome, 37, 118
Oxen, to judge, 118
how cut, 118
Ox-beef, to hang, 118
Brains, 164
Cheek, 84
Feet, 169
Heart, 162
Kidneys, 168
Remains, 169
Tail Curry, 214
au Gratin, 162
à la Jardinière, 161
Sauce piquante, 162
Soup, 82
Tongue, cold, 240
hot, 240
fresh, 123
pickled, 123
Remains of, 123, 169
Oysters, 250
Escaloped, 250
Curry, 215
Omelette, 219
Soup, 86
Sauce, 115
Stewed, 251

Panada, French, 41, 252
Pancake, with Marmalade, 282
Pap, 29
Parmesan Fondue, 302
Parsnips, with Salt Fish, 95
Partridge, Roasted, 230
Hashed, 223
for Invalids, 54
Pie, 204, 236
Salmi, 223
Sautéd with Mushrooms, 223
Stewed with Cabbage, 222
Palates of Beef, 160
à la Bretonne, 161
à la Maître d’Hôtel, 161
à la Poulette, 161
Papillote Lamb Chops, 186
Sauce, 69
Paste, Beef Suet, 269
different sorts of, 268
D’Office, or Confectioners’, 270
Puff, 268
Half, 269
Short, or Pâte à foncer, 269
for Fruit Tarts, 269
Pastry Cream Sauté, 286
Turban of, 304
Peach Compote, 307
Fritters, 282
Omelette, 281
Salad, 321
Vol-au-Vent, 271
Pea-Fowl, 229
Pear Compote, 307
with Rice, 284
Pie, 296
Peas and Sprue-grass Sauce, 72
and Bacon, 74
French way, 254
Green, 254
with Eggs, 217
Soup, 89, 90
Stewed, 73
Winter, 90
Pease Pudding, 209
Perch, Sautéd in Butter, 108
Hampton Court fashion, 108
Pheasant, Broiled, 220
Hashed, 221
Joe Miller’s, 221
Minced, 222
Pie, raised, 236
Roasted, 229
Salmi, 222
Stewed with Cabbage, 221
Pickle à la Garrick, 242
Pickled Fish, 248
Mackerel, 107
Pork, 142
Salmon, 107
Trout, 107
Pie, Capon, 236
Chicken, 203
Duckling, 236
Eel, 205
Fowl, 236
Goose, 236
Grouse, 204, 236
Hare, 236
Lamb, 201, 203
Lark, 226
in Mould, 234
Mutton, 202
Moorfowl, 236
Partridge, 204, 236
Pigeon, 204, 236
Pheasant, 236
Poulard, 236
Rabbit, 203
Rump-steak, 202
Sea, 205
Veal and Ham, 202, 234
Fruit, 296
Apple, 296
Cherry, 295
Cranberry, 295
Currant, 295
Damson, 295
Dewberry and Raspberry, 295
Gooseberry, 295
Minced Meat, 295
Mulberry, 295
Pear, 296
Plum, 296
Quince, 296
Raspberry, 296
Rhubarb, 296
Whortleberry, 296
Pies, simple plan of making, 236
Various, 201
Pigeons en Compote, 200
for Invalids, 54
Pie, 204, 236
Stewed with Peas, 201
Pig, Sucking, 141
Hind-quarter of, 141
Pig’s Cheek, 142
Feet à la Ste. Menéhould, 189
Stuffed, 188
Kidneys, 189
Head, like Wild Boar’s, 243
to braise, 243
Pike, to cook, 105
Sauce Matelote, 106
Pillau, Fowl, 209
Mutton, 210
Pine Apple, 322
Piquante Sauce, 66, 186
Plovers Sautéd with Truffles, 224
Pie, 236
Plum Beverage, 45
Compote, 309
Stewed, 45
Vol-au-Vent, 273
Poached Eggs, 14
Pork, to cut up, 139
Best, 139
to choose, 139
Neck of, 140
Salted, 142
Pickled, 142
Chine of, 140
Cutlets, 187, 188
Hashed, 189
Hand of, 142
Leg of, Roasted, 139
Boiled, 142
Loin of, à la Piémontaise, 140
Normandy fashion, 140
Pudding, 207
Sparerib of, 140
Porridge, 30
Potatoes, 263
Varieties of, 263
Baked, 264
Boiled, 263
Fried, 264
Mashed, 267
Irish way of Boiling, 265
à la Lyonnaise, 265
à la Maître d’Hôtel, 264
Mashed, 265
Sandwiches, 163
Poultry, on, 143
described, 143
for Invalids, 53
to draw, 144
to kill, 143
to pluck, 144
en Capillotade, 193
Poulards, Braised, 150
Boiled, 151
with Carrots, 152
with Cucumbers, 152
Poulard Pie, 236
with Quenelles, 151
with Rice, 151
Roasted, 150
Stewed, 151
Poults, Turkey, 227
Prawn Curry, 215
Preserved Goose, 155
Prussian Cutlets, 191
Pudding, Meat, 205
Black, 20
Beefsteak, 205
Kidney, 207
Ox-Kidney, 207
Lamb, 206
Mutton, 206
Pease, 209
Pork, 207
Rabbit, 208
Suet, 208
Toad-in-Hole, 208
Veal, 207
Yorkshire, 208
for Invalids and Children, 47
Apple and Rice, 47
Bread, 48
Bread and Butter, 48
Small, 48
Cabinet, 47
Custard, 47
Macaroni, 47
Rice, 47
Tapioca, 47
Vermicelli, 47
in Moulds, 291
à l’Eloise, 291
à la Reine, 292
Carrot, 292
Chestnut, 296
Demi-Plum, 292
Iced Cabinet, 287
Minced Meat, 292
Nesselrode, 296
Trifle, 292
in Cloths, 293
Apple, 294
Apricot, 294
Blackberry, 294
Currant, Red and White, 294
Custard, 294
Damson, 294
Fruit, 294
Gooseberry, 294
Greengage, 294
Nectarine, 294
Marrow, 294
Peach, 294
Plum, 293
Plain Baked, 293
Plain Bolster, 294
Plum Bolster, 293
Raspberry and Cherry, 295
Rowley Powley, 293
Rhubarb, 295
Whorts, 295
Puff Cheesecakes, 303
Paste, 268
Pulled Fowl for Invalids, 54
Pullets, on, 228
Roasting, 228
Roasted, with Cresses, 227
Punch Jelly, 287
Cold, 333

Quails, 232
Quenelles. Ragout Sauce, 73
with Tongue, 151
Quince Pie, 296

Rabbit, on, 232
Roasted, 232
Curry, 211
Fricassée of, 199
Gibelotte of, 200
Pie, 203
Pudding, 208
Raised Pies, 235, 236
Ramifolle, 190
Raminole, Cheese, 303
Raspberry Jam, 319
Omelette, 281
Pie, 296
Pudding, 295
Vinegar, 43
Ratafias, 327
Ravigote Sauce, 67, 117
Refreshing Beverage, 43
Removes, 117, 296
Remains of Meat, 175
Lamb, 184
Duck, 157
Rhubarb Compote, 311
Pie, 296
Pudding, 295
Vol-au-Vent, 273
Rice with Apples, 283
to boil, 267
Broth, 34
Croquettes, 285
Milk, 38, 39
with Pears, 284
Pudding, 47
with Apple, 47
Poulard with, 151
Soup, 82
Water, 41
Rissole Fourrée, 276
Rissolettes, little Fruit, 273
Ribs of Beef, Roasted, 119
Braised, 119
Roasting, on, 59
Roasts, Second Course, 227
Robert Sauce, 67
Root, Beet, 258
Rolls, to make, 10
Brioche, 12
Roux, 65
Rump Steak, 52, 124
Rum, Omelette with, 281
Jelly, 287
Russe, Charlotte, 289
Rusks, to make, 11

Saddle of Lamb, 137
Sago Gruel, 40
Salad, Beef, 167
and Potatoes, 167
Fish, 247
Fowl, 249
Game, 248
Lobster, 246
Miroton, 245
Plain, 246
Tartar, 246
Salads of Fruit, 321, 322
Salmon, Boiled, 94
Broiled, 95
Curry, 215
Marinade, 248
Matelote, 94
Pickled, 107
Salmi of Partridge, 223
Pheasant, 222
Salsify, 256
Sandwiches,