The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
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The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

By Lady Charlotte Campbell Bury
Free
Book Description
Table of Contents
  • THE LADY’S OWN COOKERY BOOK, AND NEW DINNER-TABLE DIRECTORY;
  • PREFACE.
  • CONTENTS.
  • THE LADY’S OWN COOKERY BOOK.
  • GENERAL DIRECTIONS.
  • A CATALOGUE OF THINGS IN SEASON.
    • JANUARY.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • FEBRUARY.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • MARCH.
      • Fish.
      • Poultry.
      • Fruit.
      • Roots and Vegetables.
    • APRIL.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • MAY.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • JUNE.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • JULY.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • AUGUST.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • SEPTEMBER.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • OCTOBER.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • NOVEMBER.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
    • DECEMBER.
      • Fish.
      • Game and Poultry.
      • Fruit.
      • Roots and Vegetables.
  • GENERAL RULES FOR A GOOD DINNER.
    • A DINNER FOR FOURTEEN OR SIXTEEN PERSONS.
    • First Course.
      • Second Course.
      • Third Course.
      • Dessert.
    • DINNER FOR TWELVE OR FOURTEEN PERSONS.
      • First Course.
      • Second Course.
      • Third Course.
      • Dessert.
    • DINNER FOR TEN OR TWELVE PERSONS.
      • First Course.
      • Second Course.
      • Third Course.
      • Dessert.
    • DINNER FOR EIGHT PERSONS.
      • First Course.
      • Second Course.
      • Cheese Course.
      • Dessert.
    • DINNER FOR SIX PERSONS.
      • First Course.
      • Second Course.
      • Third Course.
      • Dessert.
    • DINNER FOR FOUR PERSONS.
      • First Course.
      • Second Course.
      • Dessert.
  • SOUPS.
    • Almond Soup.
    • Asparagus Soup.
    • Another.
    • Calf’s Head Soup.
    • Carrot Soup.
    • Another.
    • Clear Soup.
    • Clear Herb Soup.
    • Cod’s Head Soup.
    • Crawfish Soup.
    • Crawfish, or Lobster Soup.
    • Curry or Mulligatawny Soup.
    • Eel Soup.
    • Fish Soup.
    • French Soup.
    • Friar’s Chicken.
    • Giblet Soup. No. 1.
    • Giblet Soup. No. 2.
    • Giblet Soup. No. 3.
    • Gravy Soup. No. 1.
    • Gravy Soup. No. 2.
    • Gravy Soup. No. 3.
    • Hare Soup.
    • Another.
    • Hessian Soup.
    • Another.
    • Mock Turtle Soup. No. 1.
    • Mock Turtle. No. 2.
    • Mock Turtle. No. 3.
    • Mock Turtle. No. 4.
    • Mulligatawny Soup. No. 1.
    • Mulligatawny Soup. No. 2.
    • Mulligatawny Soup. No. 3.
    • Onion Soup. No. 1.
    • Onion Soup. No. 2.
    • Onion Soup. No. 3.
    • Ox Head Soup.
    • Another.
    • Green Pea Soup. No. 1.
    • Green Pea Soup. No. 2.
    • Green Pea Soup. No. 3.
    • Green Pea Soup. No. 4.
    • Green Pea Soup. No. 5.
    • Green Pea Soup. No. 6.
    • Winter Pea Soup.
    • Pea Soup. No. 1.
    • Pea Soup. No. 2.
    • Pea Soup. No. 3.
    • Pea Soup. No. 4.
    • Portable Soup.
    • Potato Soup.
    • Rabbit Soup.
    • Root Soup.
    • Scotch Leek Soup.
    • To brown or colour Soup.
    • Seasoning for Soups and Brown Sauces.
    • Soup. No. 1.
    • Soup. No. 2.
    • Soup. No. 3.
    • Soup without Meat.
    • Soup for the Poor.
    • Another.
    • Soup and Bouilli
    • Soupe à la Reine, or Queen’s Soup.
    • Another.
    • Soupe Maigre. No. 1.
    • Soupe Maigre. No. 2.
    • Soupe Maigre. No. 3.
    • Soupe Maigre. No. 4.
    • Soupe Maigre. No. 5.
    • Soupe Santé, or Wholesome Soup.
    • Spanish Soup.
    • Turnip Soup.
    • Veal Soup.
    • Vegetable Soup. No. 1.
    • Vegetable Soup. No. 2.
    • Vegetable Soup. No. 3.
    • Vegetable Soup. No. 4.
    • Vegetable Soup. No. 5.
    • Vermicelli Soup.
    • West India Soup, called Pepper Pot.
    • White Soup. No. 1.
    • White Soup. No. 2.
    • White Soup. No. 3.
    • White Soup. No. 4.
    • White Soup. No. 5.
    • White Soup. No. 6.
    • White Soup. No. 7.
  • BROTHS.
    • Broth for the Poor.
    • Another.
    • Broth for the Sick. No. 1.
    • Broth for the Sick. No. 2.
    • Broth for the sick. No. 3.
    • Barley Broth.
    • Another.
    • Chervil Broth for Cough.
    • Hodge-Podge.
    • Leek Porridge.
    • Madame de Maillet’s Broth.
    • Mutton Broth.
    • Pork Broth.
    • Potage.
    • Scotch Pottage.
    • Scotch Broth.
    • Turnip Broth.
    • Another.
    • Veal Broth. No. 1.
    • Veal Broth. No. 2.
    • Veal Broth. No. 3.
    • Veal Broth. No. 4.—Excellent for a Consumption.
  • FISH.
    • Carp and Tench.
    • Carp, to stew.
    • Another way.
    • Cod, to stew.
    • Cod, Ragout of.
    • Cod’s Head, to boil.
    • Crab, to dress.
    • Crab or Lobster, to butter.
    • Crab, or Lobster, to stew. No. 1.
    • Crab, or Lobster, to stew. No. 2.
    • Crab, or Lobster, to stew. No. 3.
    • Crawfish, to make red.
    • Eels broiled whole.
    • Eels, to collar.
    • Eels, to fry.
    • Eels, to pot.
    • Eels, to pickle.
    • Eels, to roast.
    • Eels, to spitchcock.
    • Another way.
    • Eels, to stew.
    • Another way.
    • Fish, to recover when tainted.
    • Fish, in general, to dress.
    • Fish, to dress in Sauce.
    • Fish hashed in Paste.
    • Fish, to Cavietch.
    • Gudgeon.
    • Haddocks, to bake.
    • Haddock baked.
    • Haddock Pudding.
    • Herring.
    • Lampreys, to pot.
    • Another way.
    • Lobsters, to butter.
    • Lobster Fricassee.
    • Lobsters, to hash.
    • Lobsters, to pot.
    • Lobsters, to stew.
    • Lobster Curry Powder.
    • Lobster Patés.
    • Lobster Salad.
    • Mackarel à la maitre d’hotel.
    • Mackarel, to boil.
    • Mackarel, to broil.
    • Mackarel, to collar.
    • Mackarel, to fry.
    • Mackarel, to pickle.
    • Mackarel, to pot.
    • Mackarel, to souse.
    • Mackarel Pie.
    • Mullet, to boil.
    • Mullet, to broil.
    • Mullet, to fry.
    • Oysters, to stew.
    • Another way.
    • Oysters, ragout of.
    • Oysters, to pickle.
    • Oyster Patés. No. 1.
    • Oyster Patés. No. 2.
    • Oyster Patés. No. 3.
    • Oyster Loaves.
    • Oyster Pie.
    • Perch, to fricassee.
    • Pike, to dress.
    • Pike stuffed, to boil.
    • Pike, to boil, à-la-Française.
    • Pike, to broil.
    • Pike in Court Bouillon.
    • Pike Fricandeau.
    • Pike, German way of dressing—delicious!
    • Pike, to pot.
    • Pike, to roast.
    • Pike au Souvenir.
    • Pike à la Tatare, or in the Tartar fashion.
    • Fresh Salmon, to dress.
    • Salmon, to dress en caisses, that is, in small paper cases.
    • Salmon à la Poële, or done on the Stove.
    • Scallops.
    • Shrimps, to pot.
    • Another way.
    • Smelts, to fry.
    • Smelts, to pickle.
    • Smelts, to pot.
    • Soles, to boil.
    • Soles, to boil, à-la-Française.
    • Soles, to stew.
    • Water Souchi.
    • Sprats, to bake.
    • Sturgeon, to roast.
    • Turbot, to dress.
    • Turbot, plain boiled.
    • Turbot, to boil.
    • Turbot, to boil in Gravy.
    • Turbot, to boil in Court Bouillon, with Capers.
    • Turbot, to fry.
    • Turbot or Barbel, glazed.
    • Turbot, to dress en gras, or in a rich fashion.
    • Turbot or Barbel, to dress en maigre, or in a lean fashion.
    • Turtle, to dress.
    • Whiting, to dry.
  • MADE DISHES.
    • Asparagus forced in French Rolls.
    • Eggs, to dress.
    • Eggs buttered. No. 1.
    • Eggs buttered. No. 2.
    • Eggs buttered. No. 3.
    • Eggs, Scotch.
    • Eggs for second Course.
    • Eggs to fry as round as Balls.
    • Eggs, fricassee of.
    • Eggs à la Crême.
    • Ham, essence of.
    • Maccaroni in a mould of Pie Crust.
    • Maccaroni, to dress. No. 1.
    • Maccaroni. No. 2.
    • Maccaroni. No. 3.
    • Maccaroni. No. 4.
    • Maccaroni. No. 5.
    • Maccaroni. No. 6.
    • Maccaroni. No. 7.
    • Maccaroni. No. 8.
    • Omelets.
    • Omelet. No. 1.
    • Omelet. No. 2.
    • Omelet. No. 3.
    • Omelet. No. 4.
    • Omelet. No. 5.
    • Omelet. No. 6.
    • Asparagus Omelet.
    • A French Omelet.
    • Ragout for made dishes.
    • Trouhindella.
  • MEATS AND VEGETABLES.
    • Artichokes, to fricassee.
    • Bacon, to cure. No. 1.
    • Bacon, to cure. No. 2.
    • Bacon, to cure. No. 3.
    • Barbicue.
    • Alamode Beef. No. 1.
    • Alamode Beef. No. 2.
    • Alamode Beef. No. 3.
    • Alamode Beef, in the French manner.
    • Rump of Beef, with onions.
    • Rump of Beef, to bake.
    • Rump of Beef, cardinal fashion.
    • Beef, sausage fashion.
    • Ribs and Sirloin of Beef.
    • Rib of Beef, en papillotes, (in paper.)
    • Brisket of Beef, stewed German Fashion.
    • Beef, to bake.
    • Beef bouilli.
    • Another way.
    • Relishing Beef.
    • Beef, to stew.
    • Another way.
    • Cold Beef, to dress.
    • Cold Boiled Beef, to dress.
    • Cold Beef, to pot.
    • Beef Steaks to broil.
    • Beef Steaks and Oysters.
    • Rump Steaks broiled, with Onion Gravy.
    • Beef Steaks, to stew.
    • Another way.
    • Beef Olives.
    • Another way.
    • Pickle for Beef.
    • Beef, to salt.
    • Beef, to salt.
    • Beef, to dry.
    • Hung Beef. No. 1.
    • Hung Beef. No. 2.
    • Hung Beef. No. 3.
    • Beef for scraping.
    • Italian Beef.
    • Red Beef.
    • Another way.
    • Collar of Beef.
    • Another.
    • Bisquet, to make.
    • Boar’s Head, to dress whole.
    • Brawn, to keep.
    • Hog’s head like Brawn.
    • Mock Brawn.
    • Cabbage, farced.
    • Calf’s Head.
    • Calf’s Head, to dress like Turtle.
    • Calf’s Head, to hash. No. 1.
    • Calf’s Head, to hash. No. 2.
    • Calf’s Head, to hash. No. 3.
    • Calf’s Head, to hash. No. 4.
    • Calf’s Head, to hash. No. 5.
    • Calf’s Head fricassee.
    • Calf’s Head, to pickle.
    • Calf’s Liver.
    • Cauliflowers, with White Sauce.
    • Celery, to stew.
    • Another way.
    • Celery à la Crême.
    • Scotch Collops.
    • Another way.
    • Scotch Collops, brown.
    • Collops, White. No. 1.
    • Collops, White. No. 2.
    • Collops, White. No. 3.
    • Collops, to mince.
    • Collops of cold beef.
    • Cucumbers, to stew.
    • Curry Powder, from a Resident in India. No. 1.
    • Curry Powder. No. 2.
    • Curry Powder. No. 3.
    • Curry, Indian. No. 1.
    • Curry. No. 2.
    • Curry. No. 3.
    • Curry. No. 4.
    • Curry. No. 5.
    • Curry. No. 6.
    • Curry. No. 7.
    • Farcie, to make.
    • Forcemeat, to make. No. 1.
    • Forcemeat. No. 2.
    • Forcemeat. No. 3.
    • Fricandeau.
    • Ham, to cure. No. 1.
    • Ham, to cure. No. 2.
    • Ham, to cure. No. 3.
    • Ham, to cure—the Thorpe way. No. 4.
    • Ham, to cure. No. 5.
    • Ham, to cure. No. 6.
    • Ham, to cure. No 7.
    • Ham, to cure. No. 8.
    • Ham, to cure. No. 9.
    • Ham, to cure. No. 10.
    • Ham, to cure. No. 11.
    • Ham, to cure. No. 12.
    • Ham, to cure. No. 13.
    • Ham, to cure. No. 14.
    • Ham, to cure. No. 15.
    • Westphalia Ham, to cure. No. 1.
    • Westphalia Ham, to cure. No. 2.
    • Westphalia Ham, to cure. No. 3.
    • Westphalia Ham, to cure. No. 4.
    • Westphalia Ham, to cure. No. 5.
    • Westphalia Ham, to cure. No. 6.
    • English Hams, to make like Westphalia. No. 1.
    • English Hams, to make like Westphalia. No. 2.
    • English Hams, to make like Westphalia. No. 3.
    • Green Hams.
    • Ham, to prepare for dressing without soaking.
    • Ham, to dress.
    • Ham, to roast.
    • Ham, entrée of.
    • Ham toasts.
    • Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt.
    • Another way.
    • Herb sandwiches.
    • Hog’s Puddings, Black. No. 1.
    • Hog’s Puddings, Black. No. 2.
    • Hog’s Puddings, Black. No. 3.
    • Hog’s Puddings, White. No. 1.
    • Hog’s Puddings, White. No. 2.
    • Hog’s Puddings, White. No. 3.
    • Kabob, an India ragout.
    • Another way.
    • Leg of Lamb, to boil.
    • Leg of Lamb, with forcemeat.
    • Shoulder of Lamb, grilled.
    • Lamb, to ragout.
    • Lamb, to fricassee.
    • Miscellaneous directions respecting Meat.
    • Meat, general rule for roasting and boiling.
    • Meat, half-roasted or under-done.
    • Mustard, to make.
    • Chine of Mutton, to roast.
    • Mutton chops, to stew.
    • Mutton cutlets.
    • Mutton cutlets, with onion sauce.
    • Mutton hams, to make.
    • Haricot Mutton.
    • Another way.
    • Leg of Mutton.
    • Leg of Mutton in the French fashion.
    • Leg of Mutton or Beef, to hash.
    • Another way.
    • Loin of Mutton, to stew.
    • Neck of Mutton, to roast.
    • Neck of Mutton, to boil.
    • Neck of Mutton, to fry.
    • Saddle of Mutton and Kidneys.
    • Shoulder of Mutton, to roast in blood.
    • Shoulder, or Leg of Mutton, with Oysters.
    • Roasted Mutton, with stewed Cucumbers.
    • Mutton to eat like Venison.
    • Mutton in epigram.
    • Mushrooms, to stew brown.
    • Newmarket John.
    • Ox-cheek, to stew.
    • Another way.
    • Ox-tail ragout.
    • Another.
    • Peas, to stew.
    • Another way.
    • Green Peas, to keep till Christmas.
    • Another way.
    • Red Pickle, for any meat.
    • Beef Steak Pie.
    • Calf’s Head Pie.
    • Mutton or Grass Lamb Pie.
    • Veal Pie (common).
    • Veal Pie (rich).
    • Veal and Ham Pie.
    • Veal Olive Pie.
    • Beef Olive Pie.
    • Pig, to barbicue.
    • Pig, to collar.
    • Pig, to collar in colours.
    • Pig, to pickle or souse.
    • Pig, to roast.
    • Another way.
    • Pig, to dress lamb fashion.
    • Pigs’ Feet and Ears, fricassee of.
    • Pigs’ Feet and Ears, ragout of.
    • Pig’s Head, to roll.
    • Pilaw, an Indian dish.
    • Pork, to collar.
    • Pork, to pickle.
    • Another way.
    • Chine of Pork, to stuff and roast.
    • Another way.
    • Pork Cutlets.
    • Gammon, to roast.
    • Leg of Pork, to broil.
    • Spring of Pork, to roast.
    • Potatoes, to boil. No. 1.
    • Potatoes, to boil. No. 2.
    • Potatoes, to boil. No. 3.
    • Potatoes, to bake.
    • Potato balls.
    • Croquets of Potatoes.
    • Potatoes, to fry.
    • Potatoes, to mash.
    • Potatoes, French way of cooking.
    • Potatoes, à-la-Maitre d’hotel.
    • Rice, to boil.
    • Another way.
    • Rissoles. No. 1.
    • Rissoles. No. 2.
    • Rissoles. No. 3.
    • Rice.
    • A Robinson, to make.
    • Salad, to dress.
    • Bologna Sausages.
    • English Sausages.
    • Another way.
    • Oxford Sausages.
    • Sausages for Scotch collops.
    • Veal Sausages.
    • Sausages without skins.
    • Spinach, the best mode of dressing.
    • Another way.
    • Spinach, to stew.
    • Another way.
    • Sweetbreads, ragout of.
    • Another.
    • Savoury Toasts, to relish Wine.
    • Another_Savoury_Toasts_to_relish_Wine.
    • Tomata to eat with roast meat.
    • Tongues, to cure. No. 1.
    • Tongues, to cure. No. 2.
    • Tongues, to cure. No. 3.
    • Tongues, to cure. No. 4.
    • Tongues, to cure. No. 5.
    • Tongues, to cure. No. 6.
    • Tongue, to smoke.
    • Tongue, to bake.
    • Tongue, to boil.
    • Tongue, to pot.
    • Tongue and Udder, to roast.
    • Sheep’s Tongue, or any other, with Oysters.
    • Tripe, to dress.
    • Tripe, to fricassee.
    • Truffles and Morels, to stew.
    • Veal, to boil.
    • Veal, to collar.
    • Another way.
    • Veal, to roast.
    • Veal, roasted, ragout of.
    • Veal, to stew.
    • Veal, with Rice, to stew.
    • Veal served in paper.
    • Bombarded Veal.
    • Veal Balls.
    • Breast of Veal.
    • Breast of Veal, with Cabbage and Bacon.
    • Breast of Veal en fricandeau.
    • Breast of Veal, glazed brown.
    • Breast of Veal, to stew with Peas.
    • Another way.
    • Breast of Veal ragout.
    • Veal Collops, with Oysters.
    • Veal Collops, with white sauce.
    • Veal Cutlets, to dress.
    • Another way.
    • Veal Cutlets, larded.
    • Fillet of Veal, to farce or roast.
    • Fillet of Veal, to boil.
    • Half a Fillet of Veal, to stew.
    • Knuckle of Veal, white.
    • Knuckle of Veal ragout.
    • Leg of Veal and Bacon, to boil.
    • Loin of Veal, to roast.
    • Loin of Veal, to roast with herbs.
    • Loin of Veal, fricassee of.
    • Loin of Veal Bechamel.
    • Neck of Veal, stewed with Celery.
    • Veal Olives. No. 1.
    • Veal Olives. No. 2.
    • Veal Olives. No. 3.
    • Veal Olives. No. 4.
    • Veal Rumps.
    • Shoulder of Veal, to stew.
    • Veal Steaks.
    • Veal Sweetbreads, to fry.
    • Veal Sweetbreads, to roast.
    • Vegetables, to stew.
    • Haunch of Venison, to roast. No. 1.
    • Haunch of Venison, to roast. No. 2.
    • Haunch of Venison, to roast. No. 3.
    • Venison, to boil.
    • Haunch of Venison, to broil.
    • Venison, to recover when tainted.
    • Another way.
    • Red Deer Venison, to pot.
    • Venison, excellent substitute for.
    • Water Cresses, to stew.
  • POULTRY.
    • Chicken, to make white.
    • Chicken, to fricassee. No. 1.
    • Chicken, to fricassee. No. 2.
    • Chicken, to fricassee. No. 3.
    • Chicken, to fricassee. No. 4.
    • Chicken, white fricassee of.
    • Cream of Chicken, or Fowl.
    • Chickens, to fry.
    • Chickens, to heat.
    • Chickens, dressed with Peas.
    • Chicken and Ham, ragout of.
    • Chicken, or Ham and Veal patés.
    • Another.
    • Duck, to boil.
    • Duck, to boil, à la Française.
    • Duck à la braise.
    • Duck, to hash.
    • Duck, to stew with Cucumbers.
    • Duck, to stew with Peas.
    • Fowls, to fatten in a fortnight.
    • Fowl, to make tender.
    • Fowl, to roast with Anchovies.
    • Fowl with Rice, called Pilaw.
    • Fowl, to hash.
    • Fowl, to stew.
    • Goose, to stuff.
    • Another way.
    • Goose’s liver, to dress.
    • Pigeons, to boil.
    • Pigeons, to broil.
    • Pigeons, to jug.
    • Pigeons, to pot.
    • Pigeons, to stew. No. 1.
    • Pigeons, to stew. No. 2.
    • Pigeons, to stew. No. 3.
    • Pigeons, biscuit of.
    • Pigeons, en compote. No. 1.
    • Pigeons, en compote. No. 2.
    • Pigeons, en compote. No. 3.
    • Pigeons, à la Crapaudine.
    • Pigeons in disguise.
    • Pigeons in fricandeau.
    • Pigeons aux Poires.
    • Another way.
    • Pigeons, Pompeton of.
    • Pigeons au Soleil.
    • Pigeons à la Tatare, with Cold Sauce.
    • Pigeons, Surtout of.
    • To preserve tainted Poultry.
    • Pullets with Oysters.
    • Pullets to bone and farce.
    • Rabbits, to boil.
    • Rabbits, to boil with Onions.
    • Rabbits, brown fricassee of.
    • Rabbits, white fricassee of. No. 1.
    • Rabbits, white fricassee of. No. 2.
    • Rabbits, white fricassee of. No. 3.
    • Turkey, to boil.
    • Turkey, with Oysters.
    • Turkey à la Daube.
    • Roasted Turkey, delicate Gravy for.
    • Turkey or Veal stuffing.
  • GAME.
    • Hare, to dress.
    • Hare, to roast.
    • Another way.
    • Hare, to hash.
    • Hare, to jug. No. 1.
    • Hare, to jug. No. 2.
    • Hare, to jug. No. 3.
    • Hare, to jug. No. 4.
    • Hare, to mince.
    • Hare, to stew.
    • Hare stuffing.
    • Partridge, to boil.
    • Partridge, to roast.
    • Partridge à la Paysanne.
    • Partridge à la Polonaise.
    • Partridge à la Russe.
    • Partridge rolled.
    • Partridge stewed.
    • Salme of Partridges.
    • Partridge, to pot.
    • Partridge Pie.
    • Pheasant, to boil.
    • Pheasant, with white sauce.
    • Pheasant à la Braise.
    • Pheasant à l’Italienne.
    • Pheasant, Puré of.
    • Widgeon, to dress.
    • Wild Duck, to roast.
    • Woodcocks and Snipes, to roast.
    • Woodcocks à la Française.
    • Woodcocks, to pot.
  • SAUCES.
    • Essence of Anchovies.
    • Anchovy Pickle.
    • Anchovy Sauce.
    • To recover Anchovies.
    • Bacchanalian Sauce.
    • Bechamel, or White Sauce. No. 1.
    • Bechamel. No. 2.
    • Bechamel. No. 3.
    • Sauce for Beef Bouilli.
    • Sauce for boiled Beef à la Russe.
    • Bread Sauce. No. 1.
    • Bread Sauce. No. 2.
    • Bread Sauce. No. 3.
    • Bread Sauce. No. 4.
    • Bread Sauce for Pig.
    • Browning for made dishes.
    • Another.
    • Butter, to burn.
    • Butter, to clarify.
    • Another way.
    • Plain melted Butter—very simple, but rarely well done.
    • Another.
    • To thicken Butter for Peas, &c.
    • Caper Sauce.
    • Carp Sauce.
    • Another.
    • Light brown Sauce for Carp.
    • Sauce for Carp and Tench.
    • White Sauce for Carp.
    • Dutch Sauce for Carp or Tench.
    • Carp Sauce, for Fish.
    • Cavechi, an Indian Pickle. No. 1.
    • Cavechi. No. 2.
    • Cavechi. No. 3.
    • Celery Sauce, white.
    • Celery Sauce, brown.
    • Sauce for boiled Chickens.
    • Another.
    • Sauce for cold Chicken or Game.
    • White Sauce for Chickens.
    • Consommé.
    • Cream Sauce for White Dishes.
    • Cullis, to thicken Sauces.
    • Brown Cullis.
    • Another.
    • Cullis à la Reine, or Queen’s Stock.
    • Turkey Cullis.
    • Cullis of Veal, or any other Meat.
    • Dandy Sauce, for all sorts of Poultry and Game.
    • Devonshire Sauce.
    • Sauce for Ducks.
    • Dutch Sauce.
    • Dutch Sauce for Fish.
    • Dutch Sauce for Meat or Fish.
    • Dutch Sauce for Trout.
    • Egg Sauce.
    • The Exquisite.
    • Fish Sauce. No. 1.
    • Fish Sauce. No. 2.
    • Fish Sauce. No. 3.
    • Fish Sauce. No. 4.
    • Fish Sauce. No. 5.
    • Fish Sauce. No. 6.
    • Fish Sauce. No. 7.
    • Fish Sauce. No. 8.
    • Fish Sauce. No. 9.
    • Fish Sauce. No. 10.
    • Fish Sauce. No. 11.
    • Fish Sauce. No. 12.
    • Fish Sauce. No. 13.
    • Fish Sauce. No. 14.
    • Fish Sauce. No. 15.
    • An excellent white Fish Sauce.
    • Another.
    • White Sauce, with Capers and Anchovies, for any White Fish.
    • Fish Stock.
    • Forcemeat Balls, for Sauces.
    • White Sauce, for Fowls.
    • Another.
    • White Sauce, for boiled Fowls.
    • Sauce, for roasted Fowls of all kinds, or roasted Mutton.
    • A very good general Sauce.
    • Genoese Sauce for stewed Fish.
    • German Sauce.
    • Beef Gravy.
    • Beef Gravy, to keep for use.
    • Brown Gravy.
    • Another.
    • Green Sauce for Green Geese, or Ducklings.
    • Another.
    • Ham Sauce.
    • Sauce for Hare or Venison.
    • Harvey’s Sauce.
    • Sauce for Hashes or Fish, and good with any thing and every thing.
    • Sauce for White Hashes or Chickens.
    • Horseradish Sauce.
    • Italian Sauce.
    • Ketchup.
    • Lemon Sauce.
    • Liver Sauce for boiled Fowls.
    • Lobster Sauce. No. 1.
    • Lobster Sauce. No. 2.
    • Lobster Sauce. No. 3.
    • The Marchioness’s Sauce.
    • Meat Jelly for Sauces.
    • Another.
    • A Mixed Sauce.
    • Mushroom Ketchup. No. 1.
    • Mushroom Ketchup. No. 2.
    • Mushroom Ketchup. No. 3.
    • Mushroom Ketchup. No. 4.
    • Mushroom Sauce.
    • Sauce for roasted Mutton.
    • Onion Sauce.
    • Brown Onion Sauce.
    • Oyster Sauce. No. 1.
    • Oyster Sauce. No. 2.
    • Pepper-pot.
    • Sauce for Pike, or any other fresh-water Fish.
    • Sauce Piquante.
    • Sauce Piquante, to serve hot.
    • Another.
    • Sauce Piquante, to serve cold.
    • Poivrade Sauce.
    • Poor Man’s Sauce.
    • Quin’s Fish Sauce.
    • Ragout Sauce.
    • Sauce de Ravigotte.
    • Sauce Ravigotte à la Bourgeoise.
    • Relishing Sauce.
    • Sauce à-la-Remoulade. No. 1.
    • Sauce à-la-Remoulade. No. 2.
    • Sauce à-la-Remoulade. No. 3.—For cold Chicken, or Lobster Salad.
    • Rice Sauce.
    • Richmond Sauce, for boiled Chicken.
    • Sauce for any kind of roasted Meat.
    • Sauce Robert.
    • Another.
    • Sauce for Salad.
    • Shalot Sauce, for boiled Mutton.
    • Spanish Sauce.
    • Sauce for Steaks.
    • Sultana Sauce.
    • Tomata Ketchup.
    • Tomata Sauce. No. 1.
    • Tomata Sauce. No. 2.
    • Tomata Sauce. No. 3.
    • Savoury Jelly for a Turkey.
    • Sauce for Turkey or Chicken.
    • Sauce for boiled Turkey or Fowl.
    • Venison Sauce.
    • Sweet Venison Sauce.
    • Walnut Ketchup. No. 1.
    • Walnut Ketchup. No. 2.
    • Walnut Ketchup. No. 3.
    • Walnut Ketchup. No. 4.
    • Walnut Ketchup. No. 5.
    • White Sauce.
    • Another.
    • White Wine sweet Sauce.
  • CONFECTIONARY.
    • Almacks.
    • Almond Butter.
    • Almond Cheesecakes.
    • Almond Cream.
    • Unboiled Almond Cream.
    • Almond Paste, for Shapes, &c.
    • Almond Puffs.
    • Another way.
    • Angelica, to candy.
    • Apples, to do.
    • Pippins, to candy.
    • Pippins, to dry.
    • Apples, to preserve green.
    • Golden Pippins, to preserve.
    • Crabs, to preserve.
    • Siberian Crabs, to preserve (transparent.)
    • Another way.
    • Golden Pippins, to stew.
    • Apple Cheese.
    • Conserve of Apples.
    • Apple Demandon.
    • Apple Fraise.
    • Apple Fritters.
    • Apple Jelly. No. 1.
    • Apple Jelly. No. 2.
    • Apple Jelly. No. 3.
    • Crab Jam or Jelly.
    • Pippin or Codling-Jelly.
    • Apples and Pears, to dry.
    • Apricots in Brandy.
    • Apricot Chips.
    • Apricot Burnt Cream.
    • Apricots, to dry.
    • Apricot Jam.
    • Apricot and Plum Jam.
    • Apricot Paste.
    • Another.
    • Apricots, to preserve.
    • Another way.
    • Apricots, to preserve whole.
    • Apricots, to preserve in Jelly.
    • French Bances.
    • Barberries, to preserve.
    • Biscuits.
    • Another way.
    • Dutch Biscuits.
    • Ginger Biscuits.
    • Lemon Biscuits.
    • Another way.
    • Ratafia Biscuits.
    • Table Biscuits.
    • Blancmange. No. 1.
    • Blancmange. No. 2.
    • Blancmange. No. 3.
    • Blancmange. No. 4.
    • Dutch Blancmange.
    • Bread.
    • Diet Bread, which keeps moist.
    • Potato Bread.
    • Rice Bread.
    • Rye Bread.
    • Scotch short Bread.
    • Buttered Loaves.
    • Egg Loaf.
    • Buns. No. 1.
    • Buns. No. 2.
    • Buns. No. 3.
    • Bath Buns.
    • Another way.
    • Plain Buns.
    • Butter, to make without churning.
    • Black Butter.
    • Spanish Butter.
    • Cake.
    • An excellent Cake.
    • A great Cake.
    • Light Cake.
    • A nice Cake.
    • A Plain Cake.
    • A very rich Cake.
    • Cake without butter.
    • Another.
    • Almond Cake.
    • Another.
    • Almond Cakes.
    • Clear Almond Cakes.
    • Apple Cake.
    • Another.
    • Apricot Clear Cakes.
    • Biscuit Cake.
    • Bread Cake.
    • Breakfast Cakes.
    • Excellent Breakfast Cakes.
    • Bath Breakfast Cakes.
    • Butter Cake.
    • Caraway Cake. No. 1.
    • Caraway Cake. No. 2.
    • Caraway Cake. No. 3.
    • Small Caraway Cakes.
    • Cocoa-nut Cakes.
    • Currant clear Cakes.
    • Egg Cake.
    • Enamelled Cake.
    • Epsom Cake.
    • Ginger Cakes.
    • Ginger or Hunting Cakes. No. 1.
    • Ginger or Hunting Cakes. No. 2.
    • Ginger or Hunting Cakes. No. 3.
    • Gooseberry clear Cakes.
    • Jersey Cake.
    • Jersey Merveilles.
    • London Wigs.
    • Onion Cake.
    • Orange Cakes.
    • Another way.
    • Orange Clove Cake.
    • Orange-flower Cakes.
    • Plum Cake. No. 1.
    • Plum Cake. No. 2.
    • Plum Cake. No. 3.
    • Clear Plum Cake.
    • Portugal Cakes.
    • Potato Cakes.
    • Pound Cake.
    • Another.
    • Pound Davy.
    • Clear Quince Cakes.
    • Ratafia Cakes.
    • Rice Cake.
    • Another.
    • Rock Cakes.
    • Royal Cakes.
    • Savoy or Sponge Cake.
    • Another.
    • Seed Cake. No. 1.
    • Seed Cake. No. 2.
    • Seed Cake. No. 3, called Borrow Brack.
    • Shrewsbury Cakes.
    • Sponge Cake.
    • Another.
    • Sugar Cakes.
    • Little Sugar Cakes.
    • Sweet Cakes.
    • Tea Cakes.
    • Dry Tea Cakes.
    • Thousand Cake.
    • Tunbridge Cakes.
    • Veal Cake.
    • Yorkshire Cakes.
    • Calves’ Foot Jelly. No. 1.
    • Calves’ Foot Jelly. No. 2.
    • Calves’ Foot Jelly. No. 3.
    • Calves’ Foot Jelly. No. 4.
    • Cheese, to make.
    • The best Cheese in the world.
    • Cheese, to stew.
    • Cream Cheese.
    • Another.
    • Princess Amelia’s Cream Cheese.
    • Irish Cream Cheese.
    • Rush Cheese.
    • Winter Cream Cheese.
    • To make Cream Cheese without Cream.
    • Damson Cheese.
    • Another.
    • French Cheese.
    • Italian Cheese.
    • Lemon Cheese—very good.
    • Cheesecake. No. 1.
    • Cheesecake. No. 2.
    • Cheesecake. No. 3.
    • Cheesecake. No. 4.
    • Cheesecake. No. 5.
    • Cheesecake. No. 6.
    • Almond Cheesecake.
    • Cocoa-nut Cheesecakes.
    • Cream Cheesecake.
    • Curd Cheesecake.
    • Lemon Cheesecake.
    • Another.
    • Orange Cheesecake.
    • Scotch Cheesecake.
    • Cherries, to preserve. No. 1.
    • Cherries, to preserve. No. 2.
    • Cherries, to preserve. No. 3.
    • Morella Cherries, to preserve.
    • Morella Cherries, to preserve in Brandy.
    • Brandy Cherries.
    • Cherries, to dry.
    • Liquor for dried Cherries.
    • Cherry Jam.
    • Cocoa.
    • Cocoa-Nut Candy.
    • Coffee, to roast.
    • Another way.
    • Coffee to make the foreign way.
    • To make Cream rise in cold weather.
    • Cream, to fry.
    • Artificial Cream and Curd.
    • Cream of Rice.
    • Almond Cream.
    • Barley Cream.
    • French Barley Cream.
    • Chocolate Cream.
    • Citron Cream.
    • Clotted Cream.
    • Coffee Cream.
    • Eringo Cream.
    • Fruit Cream.
    • Preserved Fruit Creams.
    • Italian Cream.
    • Another.
    • Lemon Cream. No. 1.
    • Lemon Cream. No. 2.
    • Lemon Cream. No. 3.
    • Lemon Cream. No. 4.
    • Lemon Cream. No. 5.
    • Lemon Cream without Cream.
    • Lemon Cream frothed.
    • Orange Cream.
    • Orange Cream frothed.
    • Imperial Orange Cream.
    • Pistachio Cream.
    • Raspberry Cream.
    • Ratafia Cream.
    • Rice Cream.
    • Runnet Whey Cream.
    • Snow Cream.
    • Strawberry Cream.
    • Sweetmeat Cream.
    • Whipt Cream, to put upon Cake.
    • Cucumbers, to preserve green.
    • Cream Curd.
    • Lemon Curd.
    • Paris Curd.
    • Currants, to bottle.
    • Another way.
    • Currants or Barberries, to dry in bunches.
    • Currants, to ice.
    • White Currants, to preserve.
    • Red Currants, to preserve.
    • Another way.
    • Currant Jam.
    • Currant Jam or Jelly.
    • Black or red Currant Jelly.
    • Currant Juice.
    • Another way.
    • Currant Paste.
    • Custard. No. 1.
    • Custard. No. 2.
    • Custard. No. 3.
    • Custard. No. 4.
    • Custard. No. 5.
    • Almond Custard.
    • To bottle Damsons.
    • Damsons, to dry.
    • Damsons, to preserve without Sugar.
    • Dripping, to clarify for Crust.
    • Dumplings.
    • Currant Dumplings.
    • Drop Dumplings.
    • Another way.
    • Kitchen hard Dumplings.
    • Yest Dumplings.
    • Another way.
    • Eggs.
    • Whites of Eggs.
    • Another way.
    • Figs, to dry.
    • Small Flowers, to candy.
    • Flowers in sprigs, to candy.
    • Dutch Flummery.
    • Hartshorn Flummery. No. 1.
    • Hartshorn Flummery. No. 2.
    • Hartshorn Flummery. No. 3.
    • Fondues.
    • Yorkshire Fritters.
    • Fruit, to preserve.
    • Fruit, to preserve green.
    • Fruit of all sorts, to scald.
    • Gingerbread. No. 1.
    • Gingerbread. No. 2.
    • Gingerbread. No. 3.
    • Gingerbread. No. 4.
    • Gingerbread. No. 5.
    • Gingerbread. No. 6.
    • Thick Gingerbread.
    • Gingerbread Cakes or Nuts.
    • Gingerbread Nuts.
    • Gooseberries, to bottle.
    • Gooseberries in Jelly.
    • Gooseberries, to preserve.
    • Another way.
    • Gooseberry Paste.
    • Grapes, to dry.
    • Grapes, to preserve.
    • Greengages, to preserve.
    • Another way.
    • Hartshorn Jelly.
    • Hedgehog.
    • Ice and Cream.
    • Lemon Ice.
    • Iceing for Cakes.
    • Another.
    • Jaunemange.
    • Another way.
    • Coloured Jelly, to mix with or garnish other Jelly.
    • Gloucester Jelly.
    • Another way.
    • Lemon Jelly.
    • Nourishing Jelly.
    • Orange Jelly. No. 1.
    • Orange Jelly. No. 2.
    • Orange Jelly. No. 3.
    • Restorative Jelly.
    • Strawberry Jelly.
    • Wine Jelly.
    • Lemons or Seville Oranges, to preserve.
    • Lemon Caudle.
    • Lemon or Chocolate Drops.
    • Lemon Puffs.
    • Lemon Tart.
    • Lemon Solid.
    • Syrup of Lemons.
    • Macaroons.
    • Citron Marmalade.
    • Cherry Marmalade.
    • Another way.
    • Orange Marmalade. No. 1.
    • Orange Marmalade. No. 2.
    • Orange Marmalade. No. 3.
    • Scotch Orange Marmalade.
    • Red Quince Marmalade. No. 1.
    • Red Quince Marmalade. No. 2.
    • Red Quince Marmalade. No. 3.
    • White Quince Marmalade.
    • Marchpane.
    • Another way.
    • Marrow Pasties.
    • Melons or Cucumbers, to preserve.
    • Melon Compote.
    • Mince Meat. No. 1.
    • Mince Meat. No. 2.
    • Mince Meat. No. 3.
    • Mince Meat without Meat. No. 1.
    • Mince Meat without Meat. No. 2.
    • Mince Meat without Meat. No. 3.
    • Lemon Mince Meat.
    • Mirangles.
    • Moss.
    • Muffins.
    • Oranges, to preserve.
    • Whole Oranges, to preserve.
    • Seville Oranges, to preserve.
    • Butter Orange.
    • Candied Orange.
    • Orange Cream.
    • Orange Jelly.
    • Orange Paste.
    • Another way.
    • Orange Puffs.
    • Another way.
    • Orange Sponge.
    • Orange and Lemon Syrup.
    • Oranges for a Tart.
    • Orange Tart.
    • Another way.
    • Panada.
    • Pancakes. No. 1.
    • Pancakes. No. 2.
    • Pancakes. No. 3.
    • French Pancakes.
    • Grillon’s Pancakes.
    • Quire of Paper Pancakes.
    • Rice Pancakes.
    • Paste.
    • Paste for baking or frying.
    • Paste for Pies.
    • Paste for raised Pies.
    • Another way.
    • Paste for Tarts.
    • Paste for Tarts in pans.
    • Paste for very small Tartlets.
    • Potato Paste.
    • Rice Paste.
    • Another way.
    • Paste Royal.
    • Short or Puff Paste. No. 1.
    • Short Paste. No. 2.
    • Short Paste. No. 3.
    • Short Paste. No. 4.
    • Short Paste. No. 5.
    • Short Paste. No. 6.
    • Short Paste. No. 7.
    • Short Paste, made with Suet.
    • Sugar Paste.
    • Peaches, to preserve in Brandy. No. 1.
    • Peaches, to preserve in Brandy. No. 2.
    • Peaches, to preserve in Brandy. No. 3.
    • Pears, to pot.
    • Pears, to stew.
    • Chicken Pie.
    • Giblet Pie.
    • Common Goose Pie.
    • Rich Goose Pie.
    • Ham and Chicken Pie.
    • Hare Pie.
    • Lumber Pie.
    • Olive Pie.
    • Partridge Pie.
    • Rich Pigeon Pie.
    • High Veal Pie.
    • Vegetable Pie.
    • A Yorkshire Christmas Pie.
    • Pineapple, to preserve in slices.
    • Pineapple Chips.
    • Plums, to dry green.
    • Green Plum Jam.
    • Great White Plum, to preserve.
    • Posset.
    • Another way, richer.
    • Sack Posset.
    • Sack Posset, without milk.
    • Sack Posset, or Jelly.
    • Puffs.
    • Cheese Puffs.
    • Chocolate Puffs.
    • German Puffs.
    • Spanish Puffs.
    • Pudding.
    • Another way.
    • A good Pudding.
    • A very good Pudding.
    • An excellent Pudding.
    • A plain Pudding.
    • A scalded Pudding.
    • A sweet Pudding.
    • All Three Pudding.
    • Almond Pudding. No. 1.
    • Almond Pudding. No. 2.
    • Almond Pudding. No. 3.
    • Amber Pudding.
    • Princess Amelia’s Pudding.
    • Apple Mignon.
    • Apple Pudding. No. 1.
    • Apple Pudding. No. 2.
    • Apple Pudding. No. 3.
    • Arrow-root Pudding.
    • Pearl Barley Pudding.
    • Batter Pudding.
    • Another.
    • Plain Batter Pudding, or with Fruit.
    • Norfolk Batter Pudding.
    • Green Bean Pudding.
    • Beef Steak Pudding.
    • Bread Pudding.
    • Another way.
    • Rich Bread Pudding.
    • Bread and Butter Pudding.
    • Raisin Bread Pudding.
    • Buttermilk Pudding.
    • Carrot Pudding.
    • Another way.
    • Charlotte Pudding.
    • Cheese Pudding.
    • Another way.
    • Citron Pudding.
    • Cocoa-nut Pudding.
    • College Pudding. No. 1.
    • College Pudding. No. 2.
    • College Pudding. No. 3.
    • College Pudding. No. 4.
    • New College Pudding.
    • Another way.
    • Cottage Pudding.
    • Currant Pudding.
    • Custard Pudding. No. 1.
    • Custard Pudding. No. 2.
    • Custard Pudding. No. 3.
    • Custard Pudding. No. 4.
    • Fish Pudding.
    • French Pudding.
    • Gooseberry Pudding.
    • Another.
    • Hunter’s Pudding.
    • Jug Pudding.
    • Lemon Pudding.
    • Another way.
    • Small Lemon Puddings.
    • Maccaroni Pudding.
    • Marrow Pudding.
    • Another way.
    • Nottingham Pudding.
    • Oatmeal Pudding.
    • Orange Pudding. No. 1.
    • Orange Pudding. No. 2.
    • Orange Pudding. No. 3.
    • Orange Pudding. No. 4.
    • Orange Pudding. No. 5.
    • Orange Pudding. No. 6.
    • Plain Orange Pudding.
    • Paradise Pudding.
    • Pith Pudding.
    • Plum Pudding. No. 1.
    • Plum Pudding. No. 2.
    • Plum Pudding. No. 3.
    • Plum Pudding. No. 4.
    • Plum Pudding. No. 5.
    • A rich Plum Pudding.
    • Potato Pudding. No. 1.
    • Potato Pudding. No. 2.
    • Potato Pudding. No. 3.
    • Potato Pudding. No. 4.
    • Potato Pudding. No. 5.
    • Potato Pudding. No. 6.
    • Potato Pudding. No. 7.
    • Pottinger’s Pudding.
    • Prune Pudding.
    • Quaking Pudding.
    • Another way.
    • Ratafia Pudding.
    • Rice Pudding.
    • Another.
    • Plain Rice Pudding.
    • Another way.
    • Ground Rice Pudding.
    • Rice Hunting Pudding.
    • Kitchen Rice Pudding.
    • Rice Plum Pudding.
    • Small Rice Puddings.
    • Swedish Rice Pudding.
    • Rice White Pot.
    • Sago Pudding.
    • Spoonful Pudding.
    • Plain Suet Pudding, baked.
    • Suet Pudding, boiled.
    • Tansy Pudding.
    • Another way.
    • Tapioca Pudding.
    • Neat’s Tongue Pudding.
    • Quatre Fruits.
    • Quinces, to preserve.
    • Quinces, to preserve whole.
    • Ramaquins. No. 1.
    • Ramaquins. No. 2.
    • Ramaquins. No. 3.
    • Ramaquins. No. 4.
    • Raspberries, to preserve.
    • Another way.
    • Raspberries, to preserve in Currant Jelly.
    • Raspberry Jam. No. 1.—Very good.
    • Raspberry Jam. No. 2.
    • Raspberry Jam. No. 3.
    • Raspberry Paste.
    • Apple Tart with Rice Crust.
    • Another way.
    • Rolls.
    • Another way.
    • Excellent Rolls.
    • Little Rolls.
    • Breakfast Rolls.
    • Another way.
    • Brentford Rolls.
    • Dutch Rolls.
    • French Rolls. No. 1.
    • French Rolls. No. 2.
    • French Rolls. No. 3.
    • Milton Rolls.
    • Runnet.
    • Another way.
    • Rusks.
    • Another way.
    • Rusks, and Tops and Bottoms.
    • Sally Lunn.
    • Slip-Cote.
    • Soufflé.
    • Another way.
    • Soufflé of Apples and Rice.
    • Strawberries, to preserve for eating with Cream.
    • Strawberries, to preserve in Currant Jelly.
    • Strawberries, to preserve in Gooseberry Jelly.
    • Strawberry Jam—very good.
    • Another way.
    • Sugar, to clarify.
    • Syllabub.
    • Another way.
    • Everlasting Syllabub—very excellent.
    • Solid Syllabub.
    • Whipt Syllabub.
    • Taffy.
    • Trifle. No. 1.
    • Trifle. No. 2.
    • Trifle. No. 3.
    • Trotter Jelly.
    • Veal and Ham Patés.
    • Venison Pasty.
    • Vol-au-Vent.
    • Wafers.
    • Sugar Wafers.
    • Walnuts, to preserve.
    • White Walnuts.
    • Mustard Whey.
    • Yest.
    • Excellent Yest.
    • Potato Yest.
    • Another way.
  • PICKLES.
    • General Directions.
    • Green Almonds.
    • Artichokes.
    • Artichokes to boil in Winter.
    • Asparagus.
    • Barberries. No. 1.
    • Barberries. No. 2.
    • Barberries. No. 3.
    • Barberries. No. 4.
    • Beet-root.
    • Another.
    • Beet-root and Turnips.
    • Cabbage.
    • Red Cabbage. No. 1.
    • Red Cabbage. No. 2.
    • Red Cabbage. No. 3.
    • Capers.
    • Capsicum.
    • Cauliflower.
    • Another way.
    • Clove Gilliflower, or any other Flower, for Salads.
    • Codlings.
    • Cucumbers. No. 1.
    • Cucumbers. No. 2.
    • Cucumbers. No. 3.
    • Large Cucumbers, Mango of.
    • Another.
    • Cucumbers sliced.
    • Cucumbers stuffed.
    • Cucumbers, to preserve.
    • French Beans. No. 1.
    • French Beans. No. 2.
    • French Beans. No. 3.
    • Herrings, to marinate.
    • Herrings, red, Trout fashion.
    • India Pickle, called Picolili. No. 1.
    • India Pickle. No. 2.
    • India Pickle. No. 3.
    • Lemons. No. 1.
    • Lemons. No. 2.
    • Lemons. No. 3.
    • Lemons. No. 4.
    • Lemons. No. 5.
    • Lemons. No. 6.
    • Lemons, or Oranges.
    • Mango Cossundria, or Pickle.
    • Melons.
    • Melons to imitate Mangoes.
    • Melons or Cucumbers, as Mangoes.
    • Mushrooms. No. 1.
    • Mushrooms. No. 2.
    • Mushrooms. No. 3.
    • Mushrooms. No. 4.
    • Mushrooms. No. 5.
    • Mushrooms. No. 6.
    • Mushrooms. No. 7.
    • Brown Mushrooms.
    • Mushrooms, to dry.
    • Mushroom Liquor and Powder.
    • Mustard Pickle.
    • Nasturtiums.
    • Onions. No. 1.
    • Onions. No. 2.
    • Onions. No. 3.
    • Onions. No. 4.
    • Onions. No. 5.
    • Onions. No. 6.
    • Spanish Onions, Mango of.
    • Orange and Lemon Peel.
    • Oysters. No. 1.
    • Oysters. No. 2.
    • Oysters. No. 3.
    • Oysters. No. 4.
    • Oysters. No. 5.
    • Oysters. No. 6.
    • Peaches, Mango of.
    • Purslain, Samphire, Broom Buds, &c.
    • Quinces.
    • Radish Pods.
    • Salmon. No. 1.
    • Salmon. No. 2.
    • Salmon. No. 3.
    • Salmon, to marinate.
    • Samphire.
    • Smelts.
    • Suckers, before the leaves are hard.
    • Vinegar for Pickling. No. 1.
    • Vinegar. No. 2.
    • Vinegar. No. 3.
    • Camp Vinegar.
    • Another.
    • Chili Vinegar.
    • Elder-flower Vinegar. No. 1.
    • Elder-flower Vinegar. No. 2.
    • Elder-flower Vinegar. No. 3.
    • Elder-flower Vinegar. No. 4.
    • Garlic Vinegar.
    • Gooseberry Vinegar.
    • Plague, or Four Thieves’ Vinegar.
    • Raisin Vinegar.
    • Raspberry Vinegar. No. 1.
    • Raspberry Vinegar. No. 2.
    • Raspberry Vinegar. No. 3.
    • Walnuts, black. No. 1.
    • Walnuts. No. 2.
    • Walnuts. No. 3.
    • Walnuts. No. 4.
    • Walnuts. No. 5.
    • Walnuts, green.
    • Walnut Ketchup.
    • Another.
  • WINES, CORDIALS, LIQUEURS, &c.
    • Ale, to drink in a week.
    • Very rare Ale.
    • Orange Ale.
    • Aqua Mirabilis, a very fine Cordial.
    • Bitters.
    • Another way.
    • Cherry Brandy.
    • Cordial Cherry Water.
    • A very fine Cordial.
    • Cup.
    • Elder-flower Water.
    • Elderberry Syrup.
    • Ginger Beer. No. 1.
    • Ginger Beer. No. 2.
    • Ginger Beer. No. 3.
    • Ginger Beer. No. 4.
    • Ginger Beer. No. 5.
    • Imperial. No. 1.
    • Imperial. No. 2.
    • Imperial. No. 3.
    • Lemonade. No. 1.
    • Lemonade. No. 2.
    • Lemonade. No. 3.
    • Clarified Lemonade.
    • Milk Lemonade.
    • Transparent Lemonade.
    • Lemon Water.
    • Mead. No. 1.
    • Mead. No. 2.
    • Mead. No. 3.
    • Mithridate Brandy.
    • Nonpareil.
    • Noyau.
    • Orange Juice.
    • Spirit of Oranges or Lemons.
    • Cordial Orange Water.
    • Orgeat.
    • Another way.
    • Excellent Punch.
    • Milk Punch.
    • Another way.
    • Norfolk Punch.
    • Roman Punch.
    • Raspberry Liqueur.
    • Raspberry Vinegar.
    • Ratafia Brandy.
    • Shrub. No. 1.
    • Shrub. No. 2.
    • Shrub. No. 3.
    • Currant Shrub.
    • Spruce Beer.
    • Bittany Wine.
    • Sham Champagne.
    • Cherry Wine.
    • Another way.
    • Cowslip Wine. No. 1.
    • Cowslip Wine. No. 2.
    • Cowslip Wine. No. 3.
    • Currant Wine. No. 1.
    • Currant Wine. No. 2.
    • Currant Wine. No. 3.
    • Currant or Elder Wine.
    • Black Currant Wine.
    • Red Currant Wine.
    • Another way.
    • Red or White Currant Wine.
    • White Currant Wine.
    • Damson Wine.
    • Elder Wine. No. 1.
    • Elder Wine. No. 2.
    • Elder Wine. No. 3.
    • Elder Wine. No. 4.
    • Elder Wine. No. 5.
    • Elder-flower Wine.
    • Sham Frontiniac.
    • Mixed Fruit Wine.
    • Ginger Wine. No. 1.
    • Ginger Wine. No. 2.
    • Ginger Wine. No. 3.
    • Ginger Wine. No. 4.
    • Gooseberry Wine. No. 1.
    • Gooseberry Wine. No. 2.
    • Gooseberry Wine. No. 3.
    • Gooseberry Wine. No. 4.
    • Grape Wine.
    • Lemon Wine.
    • Sham Madeira.
    • Orange Wine. No. 1.
    • Orange Wine. No. 2.
    • Orange Wine. No. 3.
    • Sham Port Wine.
    • Raisin Wine. No. 1.
    • Raisin Wine. No. 2.
    • Raisin Wine. No. 3.
    • Raisin Wine. No. 4.
  • USEFUL WORKS, FORMING VALUABLE PRESENTS, LATELY PUBLISHED.
    • FRUITS AND FLOWERS.
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