ALMOND CAKE.

ALMOND CHEESECAKES.

ALMOND PASTE, for Second-Course Dishes.

ALMOND PUDDING, Baked (very rich).

ALMOND PUDDINGS, Small.

ALMOND PUFFS.

ALMOND SOUP.

ANCHOVY BUTTER.

ANCHOVY SAUCE, for Fish.

ANCHOVY TOAST.

ANCHOVIES, Fried.

ANCHOVIES, Potted, or Anchovy Butter.

APPLE CHARLOTTE, a very simple.

APPLE CHEESECAKES.

APPLE CUSTARD, Baked.

APPLE DUMPLINGS, Baked (Plain family Dish).

APPLE DUMPLINGS, Boiled.

APPLE FRITTERS.

APPLE JAM.

APPLE JELLY.

APPLE JELLY.

APPLE JELLY, Clear, for immediate Eating.

APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.

APPLE PUDDING, Rich Baked.

APPLE PUDDING, Baked.

APPLE PUDDING, Baked (Very Good).

APPLE PUDDING, Boiled.

APPLE SAUCE, for Geese, Pork, &c.

APPLE SNOW (a pretty Supper Dish).

APPLE SNOWBALLS.

APPLE SOUFFLÉ.

APPLE TART or PIE.

APPLE TART (Creamed).

APPLE TRIFLE (a Supper Dish).

APPLES à la Portugaise.

APPLES, Buttered (Sweet Entremets).

APPLES and RICE (a Plain Dish).

APPLES AND RICE (a pretty Dish of).

APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish).

APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)

APPLES, Ginger (a pretty Supper or Dessert Dish).

APPLES Iced, or Apple Hedgehog.

APPLES in Red Jelly (a pretty Supper Dish).

APPLES, to preserve, in Quarters (in imitation of Ginger).

APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper).

APRICOT CREAM.

APRICOT JAM, or Marmalade.

APRICOT PUDDING, Baked.

APRICOT TART.

APRICOTS, Compôte of (an elegant Dish).

APRICOTS, Flanc of, or Compôte of Apricots in a Raised Crust (Sweet Entremets).

APRIL—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 10 persons.

Dinner for 8 persons.

Dinners for 6 persons.

APRIL, Plain Family Dinners for.

APRIL, Things in Season.

ARROWROOT BISCUITS, or Drops.

ARROWROOT BLANCMANGE (an inexpensive Supper Dish).

ARROWROOT PUDDING, Baked or Boiled.

ARROWROOT SAUCE, for Puddings.

ARROWROOT, to make.

ARTICHOKES, Boiled.

ARTICHOKES, a French Mode of Cooking.

ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course).

ARTICHOKES à l’Italienne.

ARTICHOKES, Boiled Jerusalem.

ARTICHOKES, Mashed Jerusalem.

ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup).

ASPARAGUS, Boiled.

ASPARAGUS-PEAS (Entremets, or to be served as a Side Dish, with the Second Course).

ASPARAGUS PUDDING (a delicious Dish, to be served with the Second Course).

ASPARAGUS SOUP.

ASPIC, or Ornamental Savoury Jelly.

AUGUST—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 8 persons.

Dinner for 6 persons.

AUGUST, Plain Family Dinners for.

AUGUST, Things in Season.

BACON, Boiled.

BACON, Broiled Rashers of.

BACON and HAMS, Curing of.

BACON, to Cure and Keep it free from Rust (Cobbett’s Recipe).

BACON or HAMS, to Cure in the Devonshire way.

BACON, to Cure in the Wiltshire way.

BACON, Fried Rashers of, and Poached Eggs.

BARBEL.

BARBERRIES (Berberis vulgaris).

BARBERRIES, to preserve in Bunches.

BARLEY SOUP.

BARLEY-SUGAR, to make.

BARLEY-WATER, to make.

BATTER PUDDING, Baked.

BATTER PUDDING, Baked, with Dried or Fresh Fruit.

BATTER PUDDING, Boiled.

BATTER PUDDING, with Orange Marmalade.

BEANS, Boiled Broad or Windsor.

BEANS, Broad, à la Poulette.

BEANS, Boiled French.

BEANS, French Mode of Cooking French.

BEANS, to Boil Haricots Blancs, or White Haricot.

BEANS, Haricots Blancs & Minced Onions.

BEANS, Haricots Blancs à la Maître d’Hôtel.

BÉCHAMEL, or French White Sauce.

BÉCHAMEL MAIGRE, or Without Meat.

BEEF, Aitchbone of, Boiled.

BEEF À LA MODE.

BEEF À LA MODE (Economical).

BEEF, Baked.

BEEF-BONES, Broiled.

BEEF, Brisket of, à la Flamande.

BEEF, Brisket of, Stewed.

BEEF, Broiled, and Mushroom Sauce.

BEEF, Broiled, and Oyster Sauce.

BEEF BUBBLE-AND-SQUEAK.

BEEF CAKE.

BEEF, Collared.

BEEF COLLOPS.

BEEF CARVING.

BEEF, Curried.

BEEF, Roast Fillet of (Larded).

BEEF, Fricandeau of.

BEEF, Fried Salt.

BEEF FRITTERS.

BEEF, Hashed.

BEEF, Hunter’s.

BEEF KIDNEY, to Dress.

BEEF KIDNEY, to Dress.

BEEF KIDNEY, to Dress (a more simple method).

BEEF MARROW-BONES, Boiled.

BEEF, Minced.

BEEF, Minced Collops of (an Entrée).

BEEF, Miroton of.

BEEF OLIVES.

BEEF OLIVES (Economical).

BEEF PALATES, to Dress (an Entrée).

BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)

BEEF, Potted.

BEEF RAGOÛT.

BEEF, Rib-bones of (a pretty Dish).

BEEF, Roast Ribs of.

BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family).

BEEF RISSOLES.

BEEF, Rolled, to eat like Hare.

BEEF ROLLS.

BEEF, Boiled Round of.

BEEF, Miniature Round of (an excellent Dish for a small Family).

BEEF, to Pickle part of a Round, for Hanging.

BEEF SAUSAGES.

BEEF, Roast Sirloin of.

BEEF, Sliced and Broiled (a pretty Dish).

BEEF, Spiced (to serve Cold).

BEEF, Stewed. (A Polish Dish.)

BEEF, Stewed Rump of.

BEEF, Stewed Shin of.

BEEF-TEA.

BEEF-TEA, Baked.

BEEF-TEA, Savoury (Soyer’s Recipe).

BEETROOT, Boiled.

BEETROOT, Pickled.

BISCUITS, Crisp.

BISCUITS, Dessert, which may be flavoured with Ground Ginger, Cinnamon, &c.

BISCUITS, Simple Hard.

BLACK-COCK, to Roast.

BLACK-COCK, to Carve.

BLANCMANGE (a Supper Dish).

BLANCMANGE, Cheap.

BOUDIN à la REINE (an Entrée; M. Ude’s Recipe).

BRAWN, to make.

BREAD-MAKING.

BREAD, to make good Home-made (Miss Acton’s Recipe).

BREAD, to make a Peck of good.

BREAD-AND-BUTTER FRITTERS.

BREAD-AND-BUTTER PUDDING, Baked.

BREAD CRUMBS, Fried.

BREAD, Fried, for Borders.

BREAD, Fried Sippets of, for Garnishing many Dishes.

BREAKFASTS.

BRILL.

BROWNING, for Stock.

BROWNING for Gravies and Sauces.

BRUSSELS-SPROUTS, Boiled.

BUBBLE-AND-SQUEAK.

BULLOCK’S HEART, to Dress a.

BUNS, Light.

BUNS, Plain.

BUNS, Victoria.

BUTTER, Browned.

BUTTER, Clarified.

BUTTER, Curled.

BUTTER, Fairy.

BUTTER, to keep Fresh.

BUTTER, Maître d’Hôtel, for putting into Broiled Fish just before it is sent to Table.

BUTTER, Melted.

BUTTER, Melted (more Economical).

BUTTER, Rancid, What to do with.

BUTTER, Melted (the French Sauce Blanche).

BUTTER, Melted, made with Milk.

CABBAGE, Boiled.

CABBAGE, Red, Pickled.

CABBAGE, Red, Stewed.

CABBAGE SOUP.

CABINET or CHANCELLOR’S PUDDING.

CABINET or BOILED BREAD-AND-BUTTER PUDDING, Plain.

CAFÉ AU LAIT.

CAFÉ NOIR.

CAKES, Making and Baking of.

CAKES, nice Breakfast.

CAKE, Christmas.

CAKE, Common (suitable for sending to Children at School).

CAKE, Economical.

CAKE, Good Holiday.

CAKE, Luncheon.

CAKE, a nice useful.

CAKE, a Pavini.

CAKE, a nice Plain.

CAKE, a nice Plain, for Children.

CAKE, Queen.

CAKE, Saucer, for Tea.

CAKES, Scrap.

CALF.

CALF’S FEET, Baked or Stewed.

CALF’S FEET, Boiled, and Parsley and Butter.

CALF’S-FOOT BROTH.

CALF’S FEET, Fricasseed.

CALF’S-FEET JELLY.

CALF’S HEAD à la Maître d’Hôtel.

CALF’S HEAD, Boiled (with the Skin on).

CALF’S HEAD, Boiled (without the Skin).

CALF’S HEAD, Collared.

CALF’S HEAD, Fricasseed (an Entrée).

CALF’S HEAD, Hashed.

CALF’S HEAD, Moulded.

CALF’S HEAD, to Carve.

CALF’S LIVER, aux Fines Herbes and Sauce Piquante.

CALF’S LIVER and BACON

CALF’S LIVER, Larded and Roasted (an Entrée).

CAMP VINEGAR.

CANARY PUDDING (very good).

CANNELONS, or Fried Puffs (Sweet Entremets).

CAPER SAUCE, for Fish.

CAPER SAUCE, for Boiled Mutton.

CAPER SAUCE, a Substitute for.

CAPSICUMS, Pickled.

CARP, Baked.

CARP, Stewed.

CARROT JAM, to Imitate Apricot Preserve.

CARROT PUDDING, Baked or Boiled.

CARROT SOUP.

CARROT SOUP.

CARROTS, Boiled.

CARROTS, to dress, in the German way.

CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish).

CARROTS, Stewed.

CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course).

CAULIFLOWERS, Boiled.

CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course).

CAYENNE CHEESES.

CAYENNE VINEGAR, or Essence of Cayenne.

CELERY.

CELERY SAUCE, for Boiled Turkey, Poultry, &c.

CELERY SAUCE (a more simple Recipe).

CELERY SOUP.

CELERY, Stewed, à la Crême.

CELERY, Stewed (with White Sauce).

CELERY, Stewed (with White Sauce).

CELERY VINEGAR.

CHAMPAGNE-CUP.

CHARLOTTE-AUX-POMMES.

CHARLOTTE-AUX-POMMES, an easy method of making.

CHARLOTTE, Russe (an elegant Sweet Entremets).

CHEESE.

CHEESE, Mode of Serving.

CHEESE, Pounded.

CHEESE, Toasted, or Scotch Rarebit.

CHEESE, Toasted, or Welsh Rarebit.

CHEESE SANDWICHES.

CHEESECAKES.

CHEROKEE, or Store Sauce.

CHERRIES, Dried.

CHERRIES, Morello, to Preserve.

CHERRIES, to Preserve in Syrup (very delicious).

CHERRY BRANDY, to make.

CHERRY JAM.

CHERRY SAUCE, for Sweet Puddings (German Recipe).

CHERRY TART.

CHESTNUT SAUCE, Brown.

CHESTNUT SAUCE, for Fowls or Turkey.

CHESTNUT (Spanish) SOUP.

CHICKENS, Boiled.

CHICKEN BROTH.

CHICKEN, Curried.

CHICKEN CUTLETS (an Entrée).

CHICKEN CUTLETS, French.

CHICKEN, Fricasseed (an Entrée).

CHICKEN (or Fowl) PATTIES.

CHICKEN (or Fowl) PIE.

CHICKEN, Potted (a Luncheon or Breakfast Dish).

CHICKEN (or Fowl) SALAD.

CHILI VINEGAR.

CHINA CHILO.

CHOCOLATE, to Make.

CHOCOLATE CREAM.

CHOCOLATE SOUFFLÉ.

CLARET-CUP.

COCK-A-LEEKIE.

COCOA, to Make.

COD.

COD à la BÉCHAMEL.

COD à la CREME.

COD à l’ITALIENNE.

COD à la MAÎTRE D’HÔTEL.

COD, Curried.

COD PIE.

COD PIE. (Economical.)

COD, Salt, commonly called “Salt-fish.”

COD SOUNDS

COD SOUNDS, en Poule.

COD’S HEAD & SHOULDERS.

COD’S HEAD & SHOULDERS, to Carve.

COFFEE, Essence of.

COFFEE, Nutritious.

COFFEE, Simple Method of Making.

COFFEE, to Make.

COFFEE, to Roast. (A French Recipe.)

COLLOPS, Scotch.

COLLOPS, Scotch, White.

COMPÔTE.

CONFECTIONARY.

COW-HEEL, Fried.

COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet).

COWSLIP WINE.

CRAB, to Choose.

CRAB, to Dress.

CRAB, Hot.

CRAB SAUCE, for Fish (equal to Lobster Sauce).

CRAYFISH.

CRAYFISH, Potted.

CRAYFISH SOUP.

CREAM à la VALOIS.

CREAM CHEESE.

CREAM, Devonshire.

CREAM, Italian.

CREAM SAUCE, for Fish or White Dishes.

CREAM, Stone, of tous les Mois.

CREAM, Swiss.

CREAM, Vanilla.

CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.

CRUMPETS.

CRUST, Butter, for Boiled Puddings.

CRUST, Common, for Raised Pies.

CRUST, Dripping, for Kitchen Puddings, Pies, &c.

CRUST, Lard or Flead.

CRUST, Suet, for Pies or Puddings.

CRUST, Common Short.

CRUST, Very good Short for Fruit Tarts.

CRUST, Another good Short.

CUCUMBER SAUCE.

CUCUMBER SAUCE, White.

CUCUMBER SOUP (French Recipe).

CUCUMBER VINEGAR (a very nice addition to Salads).

CUCUMBERS, to Dress.

CUCUMBERS, Fried.

CUCUMBERS à la Poulette.

CUCUMBERS, Pickled.

CUCUMBERS, an excellent way of Preserving.

CUCUMBERS, German Method of keeping for Winter use.

CUCUMBERS, Stewed.

CUCUMBERS, Stewed with Onions.

CURRANT DUMPLINGS.

CURRANT FRITTERS.

CURRANT JAM, Black.

CURRANT JAM, Red.

CURRANT JELLY, Black.

CURRANT JELLY, Red.

CURRANT JELLY, White.

CURRANT PUDDING, Boiled (Plain and Economical).

CURRANT PUDDING, Black or Red.

CURRANT AND RASPBERRY TART, Red.

CURRANTS, Iced, for Dessert.

CURRY.

CURRY ST. LEONARDS.

CURRY-POWDER (Founded on Dr. Kitchener’s Recipe).

CURRY-POWDER (Capt. White’s Recipe; most excellent).

CUSTARDS, Boiled.

CUSTARD PUDDING, Baked.

CUSTARD PUDDING, Boiled.

CUSTARD SAUCE, for Sweet Puddings or Tarts.

CUSTARD TARTLETS, or Fanchonnettes.

CUTLET, the Invalid’s.

CUTLETS, Mutton, Italian.

CUTLETS of Cold Mutton.

DAMPFNUDELN, or German Puddings.

DAMSON CHEESE.

DAMSON JAM.

DAMSON PUDDING.

DAMSON TART.

DAMSONS, Baked, for Winter use.

DAMSONS, Compôte of.

DAMSONS, Preserved.

DAMSONS, or any kind of Plums, to Preserve. (Useful in Winter.)

DARIOLES À LA VANILLE. (Sweet Entremets.)

DECEMBER—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 10 persons.

Dinner for 8 persons.

Dinners for 6 persons.

DECEMBER, Plain Family Dinners for.

DECEMBER, Things in Season.

DESSERT.

DESSERT DISHES.

DEVONSHIRE JUNKET.

DINNER,

Service a la Russe (July).

Service a la Russe (November).

DORMERS.

DRAUGHT for Summer.

DRINK, Pleasant, for Warm Weather.

DRIPPING, to Clarify.

DUCK, Hashed.

DUCKS, Roast.

DUCK, Roast, to carve.

DUCK AND PEAS, Stewed.

DUCK AND PEAS, Stewed.

DUCK, Stewed, in Turnips.

DUCK, to Ragoût a whole.

DUCK, Wild, Hashed.

DUCK, Wild, Ragoût of.

DUCK, Wild, Roast.

DUCK, Wild, to Carve.

DUMPLINGS, Sussex, or Hard.

DUTCH FLUMMERY.

EEL BROTH.

EEL PIE.

EEL SOUP.

EELS, Boiled.

EEL, Collared.

EELS, Fried.

EELS, en Matelote.

EELS, Stewed.

EELS, Stewed.

EELS, à la Tartare.

EGGS.

EGG BALLS, for Soups and made Dishes.

EGG SAUCE, for Salt Fish.

EGG SOUP.

EGG WINE.

EGGS, to Boil for Breakfast, Salads, &c.

EGGS, Buttered.

EGGS, to Choose.

EGGS, Ducks’.

EGGS, Fried.

EGGS à la Maître d’Hôtel.

EGGS, to Pickle.

EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.

EGGS, Plovers’.

EGGS, Poached.

EGGS, Poached, with Cream.

EGGS, Scotch.

EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish).

EGGS, to keep Fresh for several Weeks.

EGGS, à la Tripe.

ELDER WINE.

ENDIVE.

ENDIVE, à la Française.

ENDIVE, Stewed.

ESPAGNOLE, or Brown Spanish Sauce.

FEBRUARY—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 10 persons.

Dinner for 8 persons.

Dinners for 6 persons.

FEBRUARY, Plain Family Dinners for.

FEBRUARY, Things in Season.

FENNEL SAUCE, for Mackerel.

FIG PUDDING.

FIG PUDDING (Staffordshire Recipe).

FIGS, Compôte of Green.

FISH.

FISH, General Directions for Dressing.

FISH, General Directions for Carving.

FISH CAKE.

FISH AND OYSTER PIE.

FISH PIE, with Tench and Eels.

FISH SAUCE.

FISH, Scalloped.

FISH, Scalloped.

FISH STOCK.

FLOUNDERS, Boiled.

FLOUNDERS, Fried.

FLOWERS, Almond.

FLOWERS, to Preserve Cut.

FLOWERS, to Revive after Packing.

FONDUE.

FONDUE, Brillat Savarin’s (an excellent Recipe).

FOOD FOR INFANTS, and its Preparation.

FORCEMEATS.

FORCEMEAT BALLS, for Fish Soups.

FORCEMEAT, French.

FORCEMEAT, for Cold Savoury Pies.

FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.

FORCEMEAT, for Baked Pike.

FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)

FORCEMEAT VEAL, or VEAL QUENELLES.

FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.

FOWLS, Boiled, à la Béchamel.

FOWLS, Boiled, to Carve.

FOWL, Boiled, with Oysters. (Excellent.)

FOWLS, Broiled, and Mushroom Sauce.

FOWL, Boiled, and Rice.

FOWLS, to Bone, for Fricassees, Curries, and Pies.

FOWL, Croquettes of (an Entrée).

FOWL AND RICE, Croquettes of (an Entrée).

FOWL, Curried.

FOWL, Fricasseed.

FOWLS, Fried.

FOWLS, Fried.

FOWLS, Fried, and French Beans.

FOWL au Gratin.

FOWL, Hashed. An Entrée.

FOWL, Hashed, Indian Fashion (an Entrée).

FOWL, an Indian Dish of (an Entrée).

FOWL à la Mayonnaise.

FOWL, Minced (an Entrée).

FOWL, Minced, à la Béchamel.

FOWL, Ragoût of.

FOWLS, Roast.

FOWL, Roast, to Carve.

FOWL, Roast, Stuffed.

FOWL SAUTE with Peas (an Entrée).

FOWL SCOLLOPS.

FRENCH TERMS used in modern Household Cookery, explained.

FRITTERS, Indian.

FRITTERS, Plain.

FRUIT, to Bottle Fresh. (Very useful in Winter.)

FRUIT, to Bottle Fresh.

FRUIT, to Bottle Fresh, with Sugar. (Very useful in Winter.)

FRUIT TURNOVERS (suitable for Pic-Nics).

GAME, Hashed.

GERMAN PUFFS.

GHERKINS, Pickled.

GIBLET PIE.

GIBLET SOUP.

GINGER, Apple. (A Dessert Dish.)

GINGER-BEER.

GINGER CREAM.

GINGER, Preserved,

GINGER PUDDING.

GINGER WINE.

GINGERBREAD, Thick.

GINGERBREAD, White.

GINGERBREAD-NUTS, Rich Sweetmeats.

GINGERBREAD-NUTS, Sunderland. (An Excellent Recipe.)

GLAZE for covering Cold Hams, Tongues, &c.

GLAZE-KETTLE.

GLAZE, to, Cold Joints, &c.

GOLDEN PUDDING.

GOOSE, Green.

GOOSE, Hashed.

GOOSE, Roast.

GOOSE, Roast, to Carve.

GOOSE STUFFING, Soyer’s Recipe for.

GOOSEBERRIES, Compôte of.

GOOSEBERRY CHIPS. (Useful for Dessert.)

GOOSEBERRY FOOL.

GOOSEBERRY JAM.

GOOSEBERRY JAM.

GOOSEBERRY JAM, White or Green.

GOOSEBERRY JELLY.

GOOSEBERRY PUDDING, Baked.

GOOSEBERRY PUDDING, Boiled.

GOOSEBERRY SAUCE for Boiled Mackerel.

GOOSEBERRY TART.

GOOSEBERRY TRIFLE.

GOOSEBERRY VINEGAR. (An Excellent Recipe.)

GOOSEBERRY WINE, Effervescing.

GRAVIES, General Stock for

GRAVY, a Good Beef, for Poultry, Game, &c.

GRAVY, Beef, a Quickly Made.

GRAVY, Brown.

GRAVY, Brown, without Meat.

GRAVY, Cheap, for Minced Veal

GRAVY, Cheap, for Hashes, &c.

GRAVY for Roast Meat.

GRAVY for Venison.

GRAVY, Jugged (Excellent).

GRAVY-KETTLE.

GRAVY made without Meat for Fowls.

GRAVY, Rich, for Hashes, Ragoûts, &c.

GRAVY SOUP.

GRAVY, Veal, for White Sauces, Fricassees, &c.

GREENGAGE JAM.

GREENGAGES, Compôte of.

GREENGAGES, to Preserve and Dry.

GREENGAGES, Preserved in Syrup.

GREENS, Boiled Turnip.

GROUSE PIE.

GROUSE, Roast.

GROUSE, to Carve.

GROUSE SALAD (Soyer’s Recipe improved.)

GRUEL, to make.

GUDGEONS.

GUINEA-FOWL, Roast, Larded.

GURNET, or GURNARD.

HADDOCK, Baked.

HADDOCK, Boiled.

HADDOCK, Dried.

HADDOCK, Dried.

HAM OMELET (a delicious Breakfast Dish).

HAM, FRIED, AND EGGS (a Breakfast Dish).

HAM, Potted, that will keep Good for some time.

HAM, Potted (a nice addition to the Breakfast or Luncheon table).

HAM, to Bake.

HAM, to Boil.

HAM, how to Boil to give it an excellent flavour.

HAM, to Carve.

HAMS, for Curing (Mons. Ude’s Recipe).

HAMS, to Cure Sweet, in the Westmoreland way.

HAMS, to Pickle (Suffolk Recipe).

HAMS, to Salt Two, about 12 or 15 lbs. each.

HAMS, to Smoke, at Home.

HARE, Broiled (a Supper or Luncheon Dish).

HARE, Hashed.

HARE, Jugged (very good).

HARE, Jugged (a Quicker and more Economical Way).

HARE, Potted (a Luncheon or Breakfast Dish).

HARE, Roast.

HARE, Roast, to Carve.

HARE SOUP.

HARE SOUP.

HERB POWDER, for Flavouring when Fresh Herbs are not obtainable.

HERBS, to Dry, for Winter Use.

HERRINGS, White, Baked.

HERRINGS, Red or YARMOUTH BLOATERS.

HIDDEN MOUNTAIN, The (a pretty Supper Dish).

HODGE-PODGE.

HODGE-PODGE.

HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.

HONEY CAKE.

HORSERADISH.

HORSERADISH SAUCE, to serve with Roast Beef.

HORSERADISH VINEGAR.

HOT SPICE (a Delicious Adjunct to Chops, Steaks, Gravies, &c.)

ICE-CREAMS, Fruit.

ICE, Lemon-water.

ICED-PUDDING (Parisian Recipe).

ICES.

ICES, to make Fruit-water.

ICING, Almond, for Cakes.

ICING, Sugar, for Cakes.

INVALID COOKERY.

INVALID’S CUTLET.

INVALID’S JELLY.

INVALIDS, Lemonade for.

JAM ROLY-POLY PUDDING.

JANUARY—BILLS OF FARE.

Dinner for 10 persons.

Dinner for 8 persons.

Dinners for 6 persons.

JANUARY, Plain Family Dinners for.

JANUARY, Things in Season.

JAUNEMANGE.

JELLIES

JELLIES, Bottled, How to Mould.

JELLY, Isinglass, or Gelatine.

JELLY-BAG, How to make a.

JELLY Moulded with fresh Fruit, or Macedoine de Fruits.

JELLY, ORANGE, Moulded with slices of Orange.

JELLY of Two Colours.

JELLY, Open, with whipped Cream (a very pretty dish).

JELLY, Savoury, for Meat Pies.

JELLY, to make the Stock for, and to Clarify it.

JOHN DORY.

JUNE—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 10 persons.

Dinner for 8 persons.

Dinner for 6 persons.

JUNE, Plain Family Dinners for.

JUNE, Things in Season.

JULY—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 8 persons.

Dinner for 6 persons.

JULY, Plain Family Dinners for.

JULY, Things in Season.

JULIENNE, Soup à la.

KALE BROSE (a Scotch Recipe).

KEGEREE.

KIDNEYS, Broiled (a Breakfast or Supper Dish).

KIDNEYS, Fried.

KIDNEY OMELET (a favourite French Dish).

KIDNEYS, Stewed.

LAMB.

LAMB, Breast of, and Green Peas.

LAMB, Stewed Breast of.

LAMB, Fore-quarter of, to Carve.

LAMB CUTLETS.

LAMB, Cutlets and Spinach (an Entrée).

LAMB, Roast Fore-quarter of.

LAMB’S FRY.

LAMB, Hashed, and Broiled Blade-Bone.

LAMB, Boiled Leg of, à la Béchamel.

LAMB, Roast Leg of.

LAMB, Braised Loin of.

LAMB, Roast Saddle of.

LAMB, Roast Shoulder of.

LAMB, Shoulder of, Stuffed.

LANDRAIL, Roast, or Corn-Crake.

LANDRAIL, to Carve.

LARD, to Melt.

LARDING.

LARK PIE (an Entrée).

LARKS, Roast.

LEEK SOUP.

LEMON BISCUITS.

LEMON BLANCMANGE.

LEMON CAKE.

LEMON CHEESECAKES.

LEMON CREAM.

LEMON CREAM, Economical.

LEMON CREAMS, Very Good.

LEMON CREAMS, or Custards.

LEMON DUMPLINGS.

LEMON JELLY.

LEMON MINCEMEAT.

LEMON-PEEL.

LEMON PUDDING, Baked.

LEMON PUDDING, Baked.

LEMON PUDDING, Baked (Very Rich).

LEMON PUDDING, Boiled.

LEMON PUDDING, Plain.

LEMON SAUCE, for Boiled Fowl.

LEMON WHITE SAUCE, for Fowls, Fricassees, &c.

LEMON SAUCE, for Sweet Puddings.

LEMON SPONGE.

LEMON SYRUP.

LEMONS, to Pickle, with the Peel on.

LEMONS, to Pickle, without the Peel.

LEMON WINE.

LEMONADE.

LEMONADE, Nourishing.

LETTUCES.

LEVERET, to Dress a.

LIAISON OF EGGS, for Thickening Sauces.

LIQUEUR JELLY.

LIVER AND LEMON SAUCE, for Poultry.

LIVER AND PARSLEY SAUCE, for Poultry.

LOBSTERS, to Boil.

LOBSTER CURRY (an Entrée).

LOBSTER CUTLETS (an Entrée).

LOBSTERS, to Dress.

LOBSTER, Hot.

LOBSTER PATTIES (an Entrée).

LOBSTER, Potted.

LOBSTER (à la Mode Française).

LOBSTER SALAD.

LOBSTER SAUCE, to serve with Turbot, Salmon, Brill, &c. (very Good.)

LOBSTER SOUP.

LUNCHEONS.

MACARONI, as usually served with the CHEESE COURSE.

I.

II.

III.

MACARONI, Sweet Pudding.

MACARONI SOUP.

MACARONI, a Sweet Dish of.

MACAROONS.

MACKEREL.

MACKEREL, Baked.

MACKEREL, Boiled.

MACKEREL, Broiled.

MACKEREL, Fillets of.

MACKEREL, Pickled.

MACKEREL, Potted.

MAIGRE SOUP (i.e., Soup without Meat).

MAIZE, Boiled.

MALT WINE.

MANNA KROUP PUDDING.

MARCH—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 10 persons.

Dinner for 8 persons.

Dinner for 6 persons.

MARCH, Plain Family Dinners for.

MARCH, Things in Season.

MARMALADE AND VERMICELLI PUDDING.

MARROW-BONES, Boiled.

MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.

MARROW PUDDING, Baked or Boiled.

MAY—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 10 persons.

Dinner for 8 persons.

Dinner for 6 persons.

MAY, Plain Family Dinners for.

MAY, Things in Season.

MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes.

MELONS.

MERINGUES.

MILK.

MILK AND CREAM, to keep, in hot Weather.

MILK AND CREAM, Separation of.

MILK AND CREAM, Substitute for, in Tea and Coffee.

MILK SOUP (a nice Dish for Children).

MINCE PIES.

MINCEMEAT.

MINCEMEAT, Excellent.

MINT SAUCE, to serve with Roast Lamb.

MINT VINEGAR.

MOCK TURTLE SOUP.

I.

II.

MUFFINS.

MULBERRIES, Preserved.

MULLAGATAWNY SOUP.

MULLET, Grey.

MULLET, Red.

MUSHROOM KETCHUP.

MUSHROOM POWDER (a valuable addition to Sauces and Gravies, when fresh Mushrooms are not obtainable).

MUSHROOM SAUCE, very rich and good, to serve with Fowls or Rabbits.

MUSHROOM SAUCE, Brown, to serve with Roast Meat, &c.

MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c.

MUSHROOM SAUCE, White, to serve with Boiled Fowls, Cutlets, &c. (a more simple Method).

MUSHROOMS, Baked (a Breakfast, Luncheon, or Supper Dish).

MUSHROOMS, Broiled (a Breakfast, Luncheon, or Supper Dish).

MUSHROOMS, Dried.

MUSHROOMS, Pickled.

MUSHROOMS, to Preserve.

MUSHROOMS, Stewed.

MUSHROOMS, Stewed in Gravy.

MUSTARD, How to Mix.

MUSTARD, Indian, an excellent Relish to Bread and Butter, or any cold Meat.

MUSTARD, Tartar.

MUTTON.

MUTTON, Baked Minced.

MUTTON, Boiled Breast of, and Caper Sauce.

MUTTON, an excellent way to cook a Breast of.

MUTTON, Broiled, and Tomato Sauce.

MUTTON BROTH, to Make.

MUTTON BROTH, to Make Quickly.

MUTTON, Haunch of, to Carve.

MUTTON, Leg of, to Carve.

MUTTON, Loin of, to Carve.

MUTTON, Saddle of, to Carve.

MUTTON, Shoulder of, to Carve.

MUTTON CHOPS, Broiled.

MUTTON-COLLOPS.

MUTTON, Curried.

MUTTON CUTLETS, with Mashed Potatoes.

MUTTON, Braised Fillet of, with French Beans.

MUTTON, Haricot.

MUTTON, Haricot.

MUTTON, Haricot.

MUTTON, Hashed.

MUTTON, Roast Haunch of.

MUTTON, Boiled Leg of.

MUTTON, Boned Leg of, Stuffed.

MUTTON, Braised Leg of.

MUTTON, Roast Leg of.

MUTTON, Roast Loin of.

MUTTON, Rolled loin of (very Excellent).

MUTTON, Boiled Neck of.

MUTTON, Ragoût of Cold Neck of.

MUTTON, Roast Neck of.

MUTTON PIE.

MUTTON PIE.

MUTTON PUDDING.

MUTTON, Roast Saddle of.

MUTTON, Roast Shoulder of.

MUTTON SOUP, Good.

NASTURTIUMS, Pickled (a very good Substitute for Capers).

NECTARINES, Preserved.

NECTAR, Welsh.

NEGUS, to make.

NOVEMBER—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 8 persons.

Dinners for 6 persons.

NOVEMBER, Plain Family Dinners for.

NOVEMBER, Things in Season.

NOVEMBER—BILLS OF FARE FOR A GAME DINNER.

NOYEAU CREAM.

NOYEAU, Home-made.

OCTOBER—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 8 persons.

Dinners for 6 persons.

OCTOBER, Plain Family Dinners for.

OCTOBER, Things in Season.

OMELET.

OMELET, The Cure’s, or Omelette au Thon.

OMELETTE AUX CONFITURES, or Jam Omelet.

OMELET, Bachelor’s.

OMELET, Plain Sweet.

OMELETTE SOUFFLÉ.

ONION SAUCE, Brown.

ONION SAUCE, French, or Soubise.

ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.

ONION SOUP.

ONION SOUP, Cheap.

ONIONS, Burnt, for Gravies.

ONIONS, Pickled (a very simple Method, and exceedingly Good).

ONIONS, Pickled.

ONIONS, Spanish, Baked.

ONIONS, Spanish, Pickled.

ONIONS, Spanish, Stewed.

ORANGE BRANDY. (Excellent.)

ORANGE CREAM.

ORANGE CREAMS.

ORANGE FRITTERS.

ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.

ORANGE JELLY.

ORANGE MARMALADE.

ORANGE MARMALADE.

ORANGE MARMALADE, made with Honey.

ORANGE MARMALADE, Pounded.

ORANGE PUDDING, Baked.

ORANGE PUDDING, Seville.

ORANGE SALAD.

ORANGE WINE, a very Simple and Easy Method of Making a very Superior.

ORANGES, Compôte of.

ORANGES, a Pretty Dish of.

ORANGES, Iced.

ORANGES, Preserved.

OX, The.

OX-CHEEK SOUP.

OX-CHEEK, Stewed.

OX-TAIL, Broiled (an Entrée).

OX-TAIL SOUP.

OX-TAILS, Stewed.

OYSTER, Forcemeat for Roast or Boiled Turkey.

OYSTER KETCHUP.

OYSTER PATTIES (an Entrée).

OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.

OYSTER SOUP.

OYSTER SOUP.

OYSTERS, Fried.

OYSTERS Fried in Batter.

OYSTERS, to Keep.

OYSTERS, Pickled.

OYSTERS, Scalloped.

OYSTERS, Scalloped.

OYSTERS, Stewed.

PANCAKES.

PANCAKES.

PANCAKES, French.

PANCAKES, Snow.

PAN KAIL.

PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.

PARSLEY, Fried, for Garnishing.

PARSLEY JUICE, for Colouring various Dishes.

PARSLEY, to Preserve through the Winter.

PARSNIP SOUP.

PARSNIPS, Boiled.

PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish).

PARTRIDGE PIE.

PARTRIDGE, Potted.

PARTRIDGE, Roast.

PARTRIDGE SOUP.

PARTRIDGES, to Carve.

PARTRIDGES, Hashed, or Salmi de Perdrix.

PASTE, Common, for Family Pies.

PASTE, Puff, French, or Feuilletage (Founded on M. Ude’s Recipe).

PASTE, Puff, very Good.

PASTE, Puff, Medium.

PASTE, Puff (Soyer’s Recipe).

PASTRY AND PUDDINGS, Directions in connection with the making of.

PASTRY, to Ice or Glaze.

PASTRY SANDWICHES.

PATE BRISEE, Crust French, for Raised Pies.

PATTIES, Fried.

PEA SOUP (Inexpensive).

PEA SOUP (Green).

PEA SOUP, Winter (Yellow).

PEACHES, Compôte of.

PEACH FRITTERS.

PEACHES PRESERVED IN BRANDY.

PEARS, Baked.

PEARS à L’ALLEMANDE.

PEARS, Moulded.

PEARS, Preserved.

PEARS, Stewed.

PEAS, Boiled Green.

PEAS, Green, à la Française.

PEAS, Stewed Green.

PERCH, Boiled.

PERCH, Fried.

PERCH, Stewed with Wine.

PETITES BOUCHÉES.

PHEASANT.

PHEASANT, Broiled (a Breakfast or Luncheon Dish).

PHEASANT, to Carve.

PHEASANT CUTLETS.

PHEASANT, Roast.

PHEASANT, Roast, Brillat Savarin’s Recipe (à la Sainte Alliance).

PHEASANT SOUP.

PICKLE, an Excellent.

PICKLE, Indian (very Superior).

PICKLE, Mixed (very good).

PICKLE for Tongues or Beef (Newmarket Recipe).

PICKLE, Universal.

PICKLES.

PICNIC FOR 40 PERSONS, Bill of Fare for.

PICNIC, Things not to be forgotten at.

PIG, Sucking, to Carve.

PIG, Sucking, Roast.

PIG, Sucking, to Scald a.

PIGS’ CHEEKS, to Dry.

PIG’S FACE, Collared (a Breakfast or Luncheon Dish).

PIG’S FRY, to Dress.

PIG’S LIVER (a Savoury and Economical Dish).

PIG’S PETTITOES.

PIGEON, to Carve.

PIGEON PIE (Epsom Grand-Stand Recipe).

PIGEONS, Broiled.

PIGEONS, Roast.

PIGEONS, Stewed.

PIKE, Baked.

PIKE, Boiled.

PILLAU FOWL, based on M. Soyer’s Recipe (an Indian Dish).

PINEAPPLE CHIPS.

PINEAPPLE FRITTERS (an elegant dish).

PINEAPPLE, Preserved.

PINEAPPLE, Preserved, for present use.

PIPPINS, Normandy, Stewed.

PLAICE, Fried.

PLAICE, Stewed.

PLOVERS, to Carve.

PLOVERS, to Dress.

PLUM CAKE, Common.

PLUM CAKE, a Nice.

PLUM JAM.

PLUM PUDDING, Baked.

PLUM PUDDING, Excellent, made without Eggs.

PLUM PUDDING, Unrivalled.

PLUM PUDDING, a Plain Christmas, for Children.

PLUM PUDDING, Christmas (very good).

PLUM PUDDING (a Pound).

PLUM PUDDING (Fresh Fruit).

PLUM TART.

PLUMS, French, Stewed (a Dessert dish).

PLUMS (Preserved).

PLUMS, to Preserve Dry.

PORK.

PORK CHEESE (an Excellent Breakfast Dish).

PORK CUTLETS, or Chops.

PORK CUTLETS, or Chops.

PORK CUTLETS.

PORK, Roast Griskin of.

PORK, Hashed.

PORK, Boiled Leg of.

PORK, Roast Leg of.

PORK, Leg of, to Carve.

PORK, Roast Loin of.

PORK, to Pickle.

PORK, Pickled, to Boil.

PORK PIES (Warwickshire Recipe).

PORK PIES, Little Raised.

POTATO FRITTERS.

POTATO PASTY.

POTATO PUDDING.

POTATO RISSOLES.

POTATO SALAD.

POTATO SNOW.

POTATO SOUP.

POTATO SOUP.

POTATO SOUP (very Economical).

POTATOES, Baked.

POTATOES, to Boil.

POTATOES, to Boil in their Jackets.

POTATOES, New, to Boil.

POTATOES, Fried (French Fashion).

POTATOES, a German Method of Cooking.

POTATOES, à la Maître d’Hôtel.

POTATOES, Mashed.

POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.

POTATOES, how to use Cold.

POTATOES, to Steam.

POULET AUX CRESSONS.

POULET À LA MARENGO.

POUND CAKE.

PRAWN SOUP.

PRAWNS, to Dress.

PRESERVES.

PTARMIGAN, the, or White Grouse.

PTARMIGAN, to Dress the.

PTARMIGAN, to Carve.

PUDDING, Alma.

PUDDING, Aunt Nelly’s.

PUDDING, a Bachelor’s.

PUDDING, Bakewell (very Rich).

PUDDING, Bakewell.

PUDDING, Baroness (Author’s Recipe).

PUDDING, Royal Coburg.

PUDDING, Cold.

PUDDING, College.

PUDDING, Comarques (Excellent).

PUDDING, Delhi.

PUDDING, Empress.

PUDDING, Exeter (Very Rich).

PUDDING-PIES, Folkestone.

PUDDING, German.

PUDDING, Half-Pay.

PUDDING, Herodotus.

PUDDING, Hunter’s.

PUDDING, Manchester (to eat Cold).

PUDDING, Mansfield.

PUDDING, Marlborough.

PUDDING, Military.

PUDDING, Monday’s.

PUDDING, Nesselrode (a fashionable Iced Pudding—Carême’s Recipe).

PUDDING, Paradise.

PUDDING, Pease.

PUDDING, Quickly-Made.

PUDDING, Somersetshire.

PUDDING, Vicarage.

PUDDING, West-Indian.

PUDDING, Yorkshire, to serve with hot Roast Beef.

PUFF-PASTE RINGS, or Puits d’Amour.

PUMPKIN, Preserved.

PUNCH, to make Hot.

QUAILS, to Dress.

QUAILS.

QUINCE JELLY.

QUINCE MARMALADE.

RABBIT, Boiled.

RABBIT, Curried.

RABBIT, Fried.

RABBIT, à la Minute.

RABBIT PIE.

RABBIT OR HARE, Ragoût of.

RABBIT, Roast or Baked.

RABBIT SOUP.

RABBIT, Stewed.

RABBIT STEWED, Larded.

RABBITS, Stewed in Milk.

RABBITS, to carve.

RAISED PIE, of Poultry or Game.

RAISED PIE, of Veal and Ham.

RAISIN CHEESE.

RAISIN PUDDING, Boiled. (Plain and Economical).

RAISIN PUDDING, Baked. (Plain and Economical.)

RAMAKINS, to serve with the Cheese Course.

RAMAKINS PASTRY, to serve with the Cheese Course.

RASPBERRY CREAM.

RASPBERRY JAM.

RASPBERRY JELLY.

RASPBERRY VINEGAR.

RATAFIAS.

RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe).

REMOULADE, or French Salad-Dressing.

RHUBARB JAM.

RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.

RHUBARB PUDDING, Boiled.

RHUBARB TART.

RHUBARB WINE.

RICE BISCUITS, or Cakes.

RICE BLANCMANGE.

RICE BREAD.

RICE, Buttered.

RICE CAKE.

RICE, SAVOURY CASSEROLE OF; or Rice Border, for Ragoûts, Fricassées, &c. (An Entrée.)

RICE, SWEET CASSEROLE OF (an Entremets).

RICE CROQUETTES.

RICE FRITTERS.

RICE-MILK.

RICE PUDDING, Baked.

RICE PUDDING, Baked (Plain and Economical; a nice Pudding for Children).

RICE PUDDING, Plain Boiled.

RICE PUDDING, Boiled.

RICE PUDDING, Boiled (with Dried or Fresh Fruit; a nice Dish for the Nursery).

RICE PUDDING, French, or Gâteau de Riz.

RICE PUDDING, Baked or Boiled Ground.

RICE PUDDING, Iced.

RICE PUDDINGS, Miniature.

RICE SNOWBALLS (A Pretty Dish for Juvenile Suppers).

RICE SOUFFLÉ.

RICE SOUP.

RICE SOUP.

RICE for Curries, &c., Boiled.

RICE, To Boil, for Curries, &c. (Soyer’s Recipe.)

ROASTING, Memoranda in.

ROLLS, Excellent.

ROLLS, Hot.

ROLLS, Fluted.

ROUX, Brown, a French Thickening for Gravies and Sauces.

ROUX, White, for thickening White Sauces.

RUMP-STEAK, Fried.

RUMP-STEAK AND KIDNEY PUDDING.

RUMP-STEAK AND OYSTER SAUCE.

RUMP-STEAK or BEEF-STEAK, Broiled.

RUMP-STEAK PIE.

RUMP-STEAK PUDDING, Baked.

RUMP-STEAK, Rolled, Roasted, and Stuffed.

RUMP-STEAK WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (à la Mode Française).

RUMP- or BEEF-STEAK, Stewed (an Entrée).

RUSKS, to make (Suffolk Recipe).

RUSKS, Italian.

SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.

SAGO PUDDING.

SAGO SAUCE FOR SWEET PUDDINGS.

SAGO SOUP.

SALAD, Boiled.

SALAD DRESSING (Excellent).

SALAD DRESSING (Excellent).

SALAD DRESSING (Excellent).

SALAD, French.

SALAD, Fresh Fruit (A Dessert Dish).

SALAD, Red Cabbage.

SALAD, Summer.

SALAD, Winter.

SALMON (à la Genévése).

SALMON, Boiled.

SALMON AND CAPER SAUCE.

SALMON, Collared.

SALMON, Crimped.

SALMON, Curried.

SALMON CUTLETS.

SALMON, Pickled.

SALMON, Potted.

SALMON, to Cure.

SALMON, to Help.

SALSIFY, to Dress.

SANDWICHES, Victoria.

SAUCES, General Remarks upon.

SAUCE à L’AURORE, for Trout, Soles, &c.

SAUCE à la MATELOTE, for Fish.

SAUCE ALLEMANDE,or German Sauce.

SAUCE ARISTOCRATIQUE (a Store Sauce).

SAUCE, Benton (to serve with Hot or Cold Roast Beef).

SAUCE, Mango Chetney, Bengal Recipe for Making.

SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).

SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).

SAUCE, Christopher North’s, for Meat or Game.

SAUCE, Dutch, for Fish.

SAUCE, Green Dutch, or Hollandaise Verte.

SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.

SAUCE, Genévése, for Salmon, Trout, &c.

SAUCE, Green, for Green Geese or Ducklings.

SAUCE, Indian Chetney.

SAUCE, Italian (Brown).

SAUCE, Italian (White).

SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.—Author’s Recipe).

SAUCE, Maître d’Hôtel (Hot), to serve with Calf’s Head, Boiled Eels, and different Fish.

SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat).

SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.

SAUCE, a Good, for Various Boiled Puddings.

SAUCE, Plum-Pudding.

SAUCE, Quin’s, an Excellent Fish Sauce.

SAUCE, Reading.

SAUCE, Robert, for Steaks, &c.

SAUCE, Soyer’s, for Plum-Pudding.

SAUCE, a Good, for Steaks.

SAUCE, Sweet, for Puddings.

SAUCE, Sweet, for Venison.

SAUCE, Tournée.

SAUCE FOR WILDFOWL.

SAUSAGE-MEAT, Fried.

SAUSAGE-MEAT STUFFING FOR TURKEYS.

SAUSAGE OR MEAT ROLLS.

SAUSAGES, Beef.

SAUSAGES, Fried.

SAUSAGES, Pork (Author’s Oxford Recipe).

SAUSAGES, Veal.

SAVOY CAKE.

SEA-BREAM, Baked.

SEA-KALE, Boiled.

SEED BISCUITS.

SEED-CAKE, Common.

SEED-CAKE, a Very Good.

SEMOLINA PUDDING, Baked.

SEMOLINA SOUP.

SEPTEMBER—BILLS OF FARE.

Dinner for 12 persons.

Dinner for 8 persons.

Dinner for 6 persons.

SEPTEMBER, Plain Family Dinners for.

SEPTEMBER, Things in Season.

SHAD, to Dress.

SHEEP’S BRAINS, en Matelote (an Entrée).

SHEEP’S FEET or TROTTERS (Soyer’s Recipe).

SHEEP’S HEAD.

SHORTBREAD, Scotch.

SHRIMP SAUCE, for Various Kinds of Fish.

SHRIMPS OR PRAWNS, to Boil.

SHRIMPS OR PRAWNS, Buttered.

SHRIMPS, Potted.

SKATE, to choose.

SKATE, Boiled.

SKATE, Crimped.

SKATE, With Caper Sauce (à la Française).

SKATE, Small, Fried.

SMELTS.

SMELTS, to Bake.

SMELTS, to Fry.

SNIPES, to Dress.

SNIPES, to Carve.

SNOW-CAKE.

SNOW-CAKE (a genuine Scotch Recipe).

SODA-BISCUITS.

SODA-BREAD.

SODA-CAKE.

SOLE OR COD PIE.

SOLES, to Choose.

SOLES, Baked.

SOLES, Boiled.

SOLES, Boiled or Fried, to Help.

SOLES, Filleted, à l’Italienne.

SOLES, Fricasseed.

SOLES, Fried Filleted.

SOLES, Fried.

SOLES, with Mushrooms.

SOLES, with Cream Sauce.

SOUFFLÉ, to make.

SOUPS, General Directions for Making.

SOUP-MAKING, the Chemistry and Economy of.

SOUP, Baked.

SOUP, Brilla.

SOUP, Chantilly.

SOUP, Calf’s-head.

SOUP, à la Cantatrice. (An Excellent Soup, very Beneficial for the Voice.)

SOUP, à la Crécy.

SOUP, à la Flamande (Flemish).

SOUP, à la Flamande (Flemish).

SOUP, a Good Family.

SOUP, Hessian.

SOUP, Portable.

SOUP, Prince of Wales’s.

SOUP, Regency.

SOUP, à la Reine.

SOUP, à la Reine (Economical).

SOUP, à la Solferino (Sardinian Recipe).

SOUP, Spring, or Potage Printanier.

SOUP, Stew.

SOUP, Stew.

SOUP, Stew, of Salt Meat.

SOUP, Useful for Benevolent Purposes.

SOUP, White.

SPINACH, to Boil (English Mode).

SPINACH dressed with Cream, à la Française.

SPINACH, French Mode of Dressing.

SPINACH-GREEN, for Colouring various Dishes.

SPINACH SOUP (French Recipe).

SPONGE-CAKE.

SPONGE-CAKE.

SPONGE-CAKES, Small.

SPRATS.

SPRATS, Dried.

SPRATS, Fried in Batter.

SPROUTS, to Boil Young.

STEW, Irish.

STEW, Irish.

STILTON CHEESE.

STOCKS for all kinds of Soups (Rich Strong Stock).

STOCK, Economical.

STOCK, Medium.

STOCK, To Clarify.

STOCK, White (to be used in the preparation of White Soups).

STOCK, Consommé or White, for many Sauces.

STRAWBERRY JAM.

STRAWBERRY JELLY.

STRAWBERRIES and CREAM.

STRAWBERRIES, Preserved in Wine.

STRAWBERRIES, to Preserve Whole.

STRAWBERRY, Open Tart of, or any other Kind of Preserve.

STURGEON, Baked.

STURGEON, Roast.

SUET PUDDING, to serve with Roast Meat.

SUGAR, to Boil, to Caramel.

SUPPERS.

SUPPER, BILL OF FARE FOR A BALL, FOR 60 PERSONS (for Winter).

SUPPER, BILL OF FARE FOR A BALL,

SWEETBREADS, Baked (an Entrée).

SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée.

SWEETBREADS, Stewed (an Entrée).

SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée).

SWEETBREADS, another Way to Dress (an Entrée).

SYLLABUB.

SYLLABUBS, Whipped.

SYRUP for Jellies, to Clarify.

TAPIOCA PUDDING.

TAPIOCA SOUP.

TARTLETS.

TARTLETS, Polish.

TEA, to make.

TEA-CAKES.

TEA-CAKES, to toast.

TEAL, Roast.

TEAL.

TENCH, Matelot of.

TENCH, Stewed with Wine.

TENDRONS DE VEAU, Stewed (an Entrée).

TENDRONS DE VEAU (an Entrée).

TETE DE VEAU EN TORTUE (an Entrée).

TIPSY CAKE.

TIPSY CAKE, an easy way of making.

TOAD-IN-THE-HOLE (Cold Meat Cookery).

TOAD-IN-THE-HOLE (a Homely but Savoury Dish).

TOAST, to make Dry.

TOAST, to make Hot Buttered.

TOAST-AND-WATER.

TOAST SANDWICHES.

TOFFEE, Everton.

TOMATO SAUCE for Keeping (Excellent).

TOMATO SAUCE for Keeping (Excellent).

TOMATO SAUCE for Keeping (Excellent).

TOMATO SAUCE, Hot, to serve with Cutlets, Roast Meats, &c.

TOMATOES, Baked (Excellent).

TOMATOES, Baked (another Mode).

TOMATOES, Stewed.

TOMATOES, Stewed.

TONGUE, Boiled.

TONGUES, to Cure.

TONGUES, to Cure.

TONGUE, to Pickle and Dress a, to Eat Cold.

TREACLE PUDDING, Rolled.

TRIFLE, to make a.

TRIFLE, Indian.

TRIPE, to Dress.

TROUT, Stewed.

TRUFFLES, to Dress, with Champagne.

TRUFFLES A L’ITALIENNE.

TRUFFLES, Italian Mode of Dressing.

TRUFFLES AU NATUREL.

TURBOT.

TURBOT, Boiled.

TURBOT, to Help.

TURBOT À LA CREME.

TURBOT, Baked Fillets of.

TURBOT A L’ITALIENNE, Fillets of.

TURBOT, or other Large Fish, Garnish for.

TURBOT AU GRATIN.

TURKEY, Boiled.

TURKEY, Croquettes of (Cold Meat Cookery).

TURKEY, Fricasseed (Cold Meat Cookery).

TURKEY, Hashed.

TURKEY, Roast.

TURKEY, Roast.

TURKEY POULTS, Roast.

TURKEY SOUP (a Seasonable Dish at Christmas).

TURNIP SOUP

TURNIPS, Boiled.

TURNIPS, Mashed.

TURNIPS IN WHITE SAUCE. (An Entremets, or to be served with the Second Course as a Side-dish.)

VANILLA CUSTARD SAUCE, to serve with Puddings.

VEAL, Baked (Cold Meat Cookery).

VEAL, Roast Breast of.

VEAL, Breast of, to Carve.

VEAL, Stewed Breast of, and Peas.

VEAL, à la Bourgeoise (Excellent).

VEAL CAKE (a Convenient Dish for a Picnic).

VEAL, Curried (Cold Meat Cookery).

VEAL CUTLETS (an Entrée).

VEAL CUTLETS, Broiled, à la Italienne (an Entrée).

VEAL CUTLETS, à la Maintenon (an Entrée).

VEAL, Fillet of, au Béchamel (Cold Meat Cookery).

VEAL, Roast Fillet of.

VEAL, Fillet of.

VEAL, Stewed Fillet of.

VEAL, Fricandeau of (an Entrée).

VEAL, Fricandeau of (more economical).

VEAL, to Carve a Knuckle of.

VEAL, to Ragoût a Knuckle of.

VEAL, Stewed Knuckle of, and Rice.

VEAL, Roast Loin of.

VEAL, Loin of, au Béchamel (Cold Meat Cookery).

VEAL, Loin of, à la Daube.

VEAL, to Carve Loin of.

VEAL, Minced, with Béchamel Sauce (Cold Meat Cookery, very good).

VEAL, Minced (more economical).

VEAL, Minced, and Macaroni (a pretty side or corner dish).

VEAL, Moulded Minced (Cold Meat Cookery).

VEAL, Braised Neck of.

VEAL, Roast Neck of.

VEAL OLIVE PIE (Cold Meat Cookery).

VEAL PIE.

VEAL AND HAM PIE.

VEAL, Potted (for Breakfast).

VEAL, Ragoût of Cold (Cold Meat Cookery).

VEAL RISSOLES (Cold Meat Cookery).

VEAL ROLLS (Cold Meat Cookery).

VEAL, Stuffed and Stewed Shoulder of.

VEAL, Stewed with Peas, Young Carrots, and New Potatoes.

VEGETABLE MARROW, Boiled.

VEGETABLE MARROW, Fried.

VEGETABLE MARROWS IN WHITE SAUCE.

VEGETABLE MARROW SOUP.

VEGETABLE SOUP.

VEGETABLE SOUP.

VEGETABLE SOUP. (Good and Cheap, made without Meat.)

VEGETABLES, Cut for Soups, &c.

VENISON, Hashed.

VENISON, Roast Haunch of.

VENISON, to Carve Haunch of.

VENISON, Stewed.

VERMICELLI PUDDING.

VERMICELLI SOUP.

VERMICELLI SOUP.

VOL-AU-VENT (an Entrée).

VOL-AU-VENT OF FRESH STRAWBERRIES, WITH WHIPPED CREAM.

VOL-AU-VENT, Sweet, of Plums, Apples, or any other Fresh Fruit.

WAFERS, Geneva.

WALNUT KETCHUP.

WALNUT KETCHUP.

WALNUTS, to have Fresh throughout the Season.

WALNUTS, Pickled (very Good).

WATER SOUCHY.

WHEATEARS, to Dress.

WHISKEY CORDIAL.

WHITEBAIT, to Dress.

WHITE SAUCE, Good.

WHITE SAUCE, Made without Meat.

WHITE SAUCE (a very Simple and Inexpensive Method).

WHITING, Boiled.

WHITING, Broiled.

WHITING, &c.

WHITING, Fried.

WHITING AU GRATIN, or BAKED WHITING.

WHITING AUX FINES HERBES.

WIDGEON, Roast.

WIDGEON.

WINE OR BRANDY SAUCE FOR PUDDINGS.

WINE SAUCE FOR PUDDINGS.

WINE SAUCE FOR PUDDINGS, Excellent.

WINE, to Mull.

WOODCOCK, Roast.

WOODCOCK.

WOODCOCK, SCOTCH.

YEAST-CAKE.

YEAST-DUMPLINGS.

YEAST, to Make, for Bread.

YEAST, Kirkleatham.

FOOTNOTE: