333
Sauces, on, 64
Sauce, Anchovy, 112
Anchovy Butter, 69, 117
Beans, French, 72
Beyrout, 114
for Meat, 115
Brown, 65, 66
Cucumber, 67
Mushroom, 66, 68
Beurre Noir, 98
Button Onion, 72
Caper, 113
Carrot, 73
Cream, 116
Chicorée, 72
Cauliflower, 71
Cucumber, 67, 71, 73
Curry, 69
Demi-glaze, 65
Egg, 112
Endive, 72
Eschalot, 66
Fumet de Gibier, 233
Fennel, 112
Fish, 111
Garum, 111
Garum Sociorum, 111
Garlic, 68
Italian Herb, 67
Jardinière, 136
Jerusalem Artichoke, 71, 72
Liaison of Eggs, 68
Lobster, 113
New, 113
à la Crême, 114
simplified, 114
Maître d’Hôtel, 73, 117, 186
Matelote, 116
Simple, 116
Mayonnaise, 247
Melted Butter, 112
Mephistopheleian, 75
Minced Herb, 67
Mint, 68
Muria, 111
Mushroom, 66, 68, 73, 74
Mussel, 115
Onion, 71, 74
Orange, 68
Oyster, 74, 115
Papillote, 69
Peas, 72, 73, 74
Piquante, 66, 186
Quenelles,73
Ravigote, 67, 117
Robert, 67
Shrimp, 112
Soft Roe, 111
Sorrel, 71
Soyer’s, 69
Spinach, 72, 260
Tomato, 69, 75
Tartar, 75, 248
Turnip, 71, 72
Tarragon, 67
White, 64, 71
Wild Boar’s Head, 244
Wild Fowl, 233
Sardines and Toast, 15
Salt Pork, 142
Sorrel Sauce, 71
Sautéing, on, 62
Sausage Cake, 146, 188
Sausages, to cook, 20
to choose, 19
Cambridge, 20
to sauté, 20, 146
Atherstone, 20
with Turkey, 146
Savory Dishes, 234
Seakale, 255
Semoulina Broth, 34
Milk, 39
Soup, 82
Shrimp Sauce, 112, 113
Sheep’s Brains, 135, 176
Feet, or Trotters, 176
Stock from, 177
Head, 135
Heart, 184
Kidneys, 17, 176
Tongue, 184
Sheep, how to cut up, 130
which are best, 130
Shell Fish, 250
Silver Jelly, 287
Skate, to cook, 104
au Beurre Noir, 105
Curry, 216
Soup, on, 75
Autumn, 87
Artichoke, 81, 88
Cabbage, 87
Clear, 79
Carrot, White, 89
Cauliflower, 89
Crab, 92
Crécy, 89
Fisherman’s, 86
Game, 92
Giblet, 85
Hare, 91
Hotch Potch, 87
Italian Paste, 81
Irish, 82
Julienne, 81
Lamb’s Head, 84
Lentil, 90
Macaroni, 82
Mock Turtle, Brown, 85
White, 84
Maigre, 88, 91
Mulligatawny, 85
Mutton Broth, 82
Onion, 91
Ox Cheek, 84
Ox Tail, 83
Oyster, 86
Palestine, 88
Pea, 80, 90
Pot-au-Feu, 92
Printanière, 80
Purée of Vegetable, 88
Rice, 82
Scotch Cock-a-leekie, 83
Semoulina, 82
Spring, 81
Sole, 86
Sheep’s Head, 84
Turnip, 81, 89
Vermicelli, 81
Wild Fowl, 92
Soufflé, 299
Beignet, 281
Biscuit, 301
Coffee, 302
Cream, Whipped, 301
Cheese, 304
Fritters, 282
Lemon, 299, 300
Omelette, 300
Sauté, 301
Cream, 301
Orange Flower, 299
Orange Iced, 298
Punch Cake, 298
Rice Cream, 300
Vanilla, 302
Smelts, Broiled, 50
Fried, 101
for Invalids, 50
Water Souchet, 51
Soles, small, or Slips, 17
Boiled, 104
Fried, 103
Fillets of Curried, 216
aux Fines Herbes, 104
à la Mennière, 103
Sauté in Oil, 103
Snow Eggs, 217
Snipes à la Minute, 224
Soyer’s Chop, 180
Sauce, 69
Sourcrout, to cook, 262
Bavarian way, 263
Sparerib of Pork, 140
Spinach, 260
with Gravy, 260
with Cream, 260
Sprouts, Brussels, 259
Spring Chickens, 228
Sprats, to cook, 17
Dried, 17
Sprue-grass, 255
with Eggs, 217
Steak, Rump, 54, 164
Stewing, on, 60
Stock, on, 76
for all kinds of Soup, 76
Brown, 77
to Clarify, 79
Economical, 76
Sheep’s Feet, 177
Strawberry Jam, 319
Omelette, 281
Salad, 321
Charlotte, 289
Vol-au-Vent, 273
Strengthening Drink, 43
Stuffing, Turkey, 148
Veal, 253
Sturgeon, 96, 97
Sucking Pig, 141
Hind-quarter of, 141
Sugar, to boil, 313
color, 312
clear, 313
in Grains, 312
of Lemon, 313
Spring, 313
Silk Thread, 315
Vanilla, 313
Sweetbreads, 173
Sauté, 173
au Gratin, 173
Sweet Lait de Poule, 38
Sweetmeat of Currant Jelly, 320

Table, Breakfast, 7
Tapioca Milk, 39
Pudding, 48
Tarragon Sauce, 67
Tartar Sauce, 75
Tarts, small Fruit, 275
Tartlets, little Fruit, 275
Tea, 24
how made in France, 21
Beef,
new way to make, 25
Teal, a new method of cooking, 225
à la sans façon, 226
Tench, Stewed, 108
with Anchovy Butter, 109
Toast, Plain, 8
Dry, 9
and Eggs, 14
Haddock, 15
Herring, 15
Kidneys, 17
Sardines, 15
Water, 46
Crumpets, to, 9
Muffins, 9
to serve, 9
Toad in a Hole, 208
Tongue, cold Ox, 240
Fresh, 123
Remains of, 124, 169
Sheep’s, 184
Tomato Sauce, 69
Tops and Bottoms, 11
Trout à la Bretonne, 107
Pickled, 107
River, 107
à la Twickenham, 107
Trifles, 290
Trifle Pudding, 292
Tripe Curry, 214
Truffles, Sauté of, 262
Turbot, to cook, 102
French way, 102
à la Crême, 102
Turban of Almond Cake, 304
of Boudins of Fowl, 198
of Pastry, 304
Turkey, Boiled, 146
Braised, 147
Broth from, 147
Blanquette of, 197
Boudins of, 197
with Celery Sauce, 147
to choose, 144
where from, 144
Giblets, 155
Gravy for, 145
Jerusalem Sauce, 147
called Jesuits, 144
Galantine, 238
to dress, 238
with Oysters, 147
Parsley and Butter, 147
Sausages, 146
Sausage-cake, 146
Roasted, 144
Braised, 148
Stuffing for, 148
to truss, 145
with Tomatos, 147
Stewed, 149
Poults, 227
Tureen of Game, 237

Vanilla Cream, 315
Soufflé, 302
Veal, on, 124
Breast of, 126
Stuffed, 127
Stewed, 127
Curried, 212
Broth, 35
Strengthening, 35
French fashion, 35
Curry, 211
Cutlets, 174
aux Fines Herbes, 174
en Papillote, 174
Sauté, 166
Chump of, 125
Fricandeau of, 170
to dress, 171
to prepare, 170
to carve, 171
with all Sauces, 171
Fillet of, 241
Roasted, 125
Braised, 241
Forcemeat of, 253
Galantine of, 241
and Ham Pie, 202, 234, 236
Knuckle of, 127, 240
Loin of, 125, 127
Neck of, Braised, 126
with Peas, 126
with Haricots, 126
with new Potatoes, 126
Shoulder of, Stewed, 127
with Sauce piquante, 126
Stuffed and Braised, 126
Cold, 241
Roasted, 126
Braised, 126
Remains of, 175
Vegetables, to cook, 253
Artichokes, 259
Jerusalem, 259
Asparagus, 253
Beans, French, 259
à la Maître d’Hôtel, 259
Gabanza, 262
Haricot, White, 260
à la Bretonne, 261
Kidney, 259
Windsor, 259
Beetroot, 258
Brocoli, 257
Brussels Sprouts, 259
Cauliflower, 257
gratiné with Cheese, 257
Celery, 256
Cucumbers, 258
Laver, 263
Lentils, 261
Vegetable Marrow, 257
Mushrooms, 261
large, 261
Potatoes, their Introduction, 263
Baked, 264
Boiled, 263
Irish way, 265
Fried, 264
Fried, Mashed, 267
à la Lyonnaise, 265
à la Maître d’Hôtel, 264
Peas, Green, 254
French way, 254
Salsifis, 256
Seakale, 255
Sourcrout, 262
Bavarian, 263
Spinach, 260
with Gravy, 260
with Cream, 260
Sprue Grass, 255
Truffles, English, 262
Sauté of, 262
Venison, 142
where to keep, 142
how to choose, 142
Haunch of, 142
Neck of, 143
Vermicelli Broth, 34
Milk, 39
Pudding, 48
Soup, 81
Victimized Cutlets, 191
Vinegar, Raspberry, 43
Vol-au-Vent, 270
of Apples, 273
Cherries, 271
Fruit, 271
Gooseberries, 272
Oranges, 272
another, 272
still plainer, 272
Peaches, 271
Plums, 273
Rhubarb, 273
Strawberries, 273

Water, Barley, 41
Fresh Fruit, 43
Jelly, 44
Rice, 41
Toast and, 46
Souchet, 104
Smelts, 51
Cresses with Steak, 124
Whitings, Boiled, 49
Broiled, 16, 49
Fried, 50, 99
au Gratin, 99