CULINARY CURIOSITIES.

MANNERS MAKE THE MAN.

CARVING.

Giving away Victuals.

Chacun à son goût.

The sauces usually sent to table with boiled meat, &c.

BAKING.

DREDGINGS.

BASTINGS.

FISH SAUCES.

BROTH HERBS, SOUP ROOTS, AND SEASONINGS.

The crafte to make ypocras.

To make bottle-cement.

Leg of Mutton.—(No. 1.)

Neck of Mutton.—(No. 2.)

Lamb.—(No. 3.)

Veal.—(No. 4.)

Beef bouilli,—(No. 5.)

To salt Meat.—(No. 6.)

To pickle Meat.

A Round of salted Beef.—(No. 7.)

H-Bone of Beef,—(No. 8.)

Ribs of Beef salted and rolled.—(No. 9.)

Half a Calf’s Head.—(No. 10.)

Pickled Pork,—(No. 11.)

Pettitoes, or Sucking-Pig’s Feet.—(No. 12.)

Bacon.—(No. 13.)

Ham,—(No. 14.)

Tongue.—(No. 15.)

Turkeys, Capons, Fowls, Chickens, &c.—(No. 16.)

Rabbits.—(No. 17.)

Tripe.—(No. 18.)

Cow-Heel,—(No. 18.*)

Sirloin of Beef.—(No. 19.)

Ribs of Beef.—(No. 20).

Ribs of Beef boned and rolled.—(No. 21.)

MUTTON.124-*—(No. 23.)

A Leg,—(No. 24.)

A Chine or Saddle,—(No. 26.)

A Shoulder,—(No. 27.)

A Loin,125-*—(No. 28.)

A Neck,—(No. 29.)

A Breast,—(No. 30.)

A Haunch,—(No. 31.)

Mutton, venison fashion.—(No. 32.)

VEAL.—(No. 33.)

Fillet of Veal,—(No. 34.)

A Loin,—(No. 35.)

A Shoulder,—(No. 36.)

Neck, best end,—(No. 37.)

Breast,—(No. 38.)

Veal Sweetbread.—(No. 39.)

LAMB,—(No. 40.)

Hind-Quarter,—(No. 41).

Fore-Quarter,—(No. 42.)

Leg,—(No. 43.)

Shoulder,—(No. 44.)

Ribs,—(No. 45.)

Loin,—(No. 46.)

Neck,—(No. 47.)

Breast,—(No. 48.)

PORK.—(No. 49.)

A Leg,—(No. 50.)

Leg of Pork roasted without the Skin, commonly called Mock Goose.131-*—(No. 51.)

The Griskin,—(No. 52.)

A Bacon Spare-Rib,—(No. 53.)

Loin,—(No. 54.)

A Chine.—(No. 55.)

A Sucking-Pig,133-*—(No. 56.)

Turkey, Turkey Poults, and other Poultry.—(No. 57.)

Capons or Fowls,—(No. 58.)

Goose.—(No. 59.)

Green Goose.—(No. 60.)

Duck.—(No. 61.)

Haunch of Venison.—(No. 63.)

Neck and Shoulder of Venison,—(No. 64.)

A Fawn,—(No. 65.)

A Kid.—(No. 65*.)

Hare.—(No. 66.)

Mock Hare.—(No. 66.*)

Rabbit.—(No. 67.)

Pheasant.—(No. 68.)

Mock Pheasant.—(No. 69.)

Guinea and Pea Fowls,—(No. 69*.)

Partridges,—(No. 70.)

Black Cock (No. 71), Moor Game (No. 72), and Grouse, (No. 73.)

Wild Ducks.—(No. 74.)

Widgeons and Teal,—(No. 75.)

Woodcock.—(No. 76.)

Snipes,—(No. 77.)

Pigeons.—(No. 78.)

Larks and other small Birds.—(No. 80.)

Wheatears,—(No. 81.)

Lobster.—(No. 82.)

To clarify Drippings.—(No. 83.)

To clarify Suet to fry with.—(No. 84.)

Steaks.—(No. 85.)

Beef-steaks and Onions.—(No. 86. See also No. 501.)

Sausages,—(No. 87.)

Sweetbreads full-dressed.—(No. 88.)

Sweetbreads plain.—(No. 89.)

Veal Cutlets.—(No. 90 and No. 521.)

Lamb, or Mutton Chops,—(No. 92.)

Pork Chops.—(No. 93.)

Chops or Steaks.151-*—(No. 94.)

Kidneys.—(No. 95.)

A Fowl or Rabbit, &c.—(No. 97.)

Pigeons,—(No. 98.)

Sixteen Ways of dressing Potatoes.155-*—(No. 102.)

Cold Potatoes fried.—(No. 102*.)

Potatoes boiled and broiled.—(No. 103.)

Potatoes fried in Slices or Shavings.—(No. 104.)

Potatoes fried whole.—(No. 105.)

Potatoes mashed.—(No. 106. See also No. 112.)

Potatoes mashed with Onions.—(No. 107.)

Potatoes escalloped.—(No. 108.)

Colcannon.—(No. 108*.)

Potatoes roasted.—(No. 109.)

Potatoes roasted under Meat.—(No. 110.)

Potato Balls.—(No. 111.)

Potato Balls Ragoût,—(No. 112.)

Potato Snow.—(No. 114.)

Potato Pie.—(No. 115.)

New Potatoes.—(No. 116.)

Jerusalem Artichokes,—(No. 117.)

Cabbage.—(No. 118.)

Boiled Cabbage fried.—(No. 119.)

Savoys,—(No. 120.)

Sprouts and young Greens.—(No. 121.)

Spinage.—(No. 122.)

Asparagus.—(No. 123.)

Sea Kale,—(No. 124.)

Cauliflower.—(No. 125.)

Broccoli.—(No. 126.)

Red Beet-roots,—(No. 127.)

Parsnips,—(No. 128.)

Carrots.—(No. 129.)

Turnips.—(No. 130.)

To mash Turnips.—(No. 131.)

Turnip-tops,—(No. 132.)

French Beans.—(No. 133.)

Green Pease.164-*—(No. 134.)

Cucumbers stewed.—(No. 135.)

Artichokes.—(No. 136.)

Stewed Onions.—(No. 137.)

Salads.—(No. 138*, also No. 372).

Turbot to boil.—(No. 140).

A Brill,—(No. 143.)

Soles to boil.—(No. 144.)

Soles, or other Fish, to fry.—(No. 145.)

Soles to stew.—(No. 146.)

Fillets of Soles, brown or white.—(No. 147.)

Skate,172-*—(No. 148.)

Cod boiled.—(No. 149.)

Salt Fish boiled.—(No. 150.)

Slices of Cod boiled.—(No. 151.)

Fresh Sturgeon.—(No. 152.)

Whitings fried.—(No. 153.)

Skate fried.—(No. 154.)

Plaice or Flounders, fried or boiled.—(No. 155.)

To boil Flounders.

Water Souchy,175-*—(No. 156.)

Haddock boiled.—(No. 157.)

Findhorn Haddocks.—(No. 157*.)

To stew Cod’s Skull, Sole, Carp, Trout, Perch, Eel, or Flounder.—No. 158. (See also No. 164.)

To dress them maigre.

Maigre Fish Pies.

Perch, Roach, Dace, Gudgeons, &c. fried.—(No. 159.)

Perch boiled.179-*—(No. 160.)

Salmon, Herrings, Sprats, Mackerel, &c. pickled.—(No. 161.)

Salmon180-* boiled.—(No. 162.)

Fresh Salmon broiled.—(No. 163.)

Soles or Eels,181-* &c. &c. stewed Wiggy’s way.—(No. 164.)

To fry Eels.—(No. 165.)

Spitchocked Eels.—(No. 166.)

Mackerel boiled.183-*—(No. 167.)

Mackerel broiled.—(No. 169.)

Mackerel baked.184-*—(No. 170.)

Pickled Mackerel, Herrings, or Sprats.—(No. 171.)

Sprats broiled.—(No. 170*—Fried, see No. 173.)

Sprats stewed.—(No. 170**.)

Herrings broiled.—(No. 171*.)

Red Herrings, and other dried Fish,—(No. 172.)

Smelts, Gudgeons, Sprats, or other small Fish, fried.—(No. 173.)

Potted Prawns, Shrimps, or Cray-fish.—(No. 175.)

Lobster.187-*—(No. 176.)

Crab.—(No. 177.)

Potted Lobster or Crab.188-*—(No. 178).

OYSTERS.189-*—(No. 181.)

Scolloped Oysters.—(No. 182.) A good way to warm up any cold fish.

Stewed Oysters.—(No. 182*.)

Oysters fried.192-*—(No. 183.)

Beef Broth.193-*—(No. 185.)

Beef Gravy.194-*—(No. 186.)

Strong savoury Gravy (No. 188), alias “Brown Sauce,” alias “Grand Espagnol.”

Cullis, or thickened Gravy.—(No. 189.)

Veal Broth.—(No. 191.)

Veal Gravy.—(No. 192.)

Knuckle of Veal, or Shin or Leg of Beef, Soup.—(No. 193.)

Mutton Broth.—(No. 194.)

Mock Mutton Broth, without Meat, in five minutes.—(No. 195.)

The Queen’s Morning “Bouillon de Santé,”—(No. 196.)

Ox-heel Jelly.—(No. 198.)

Clear Gravy Soups.—(No. 200.)

Scotch Barley Broth;—a good and substantial dinner for fivepence per head.—(No. 204.)

Scotch Soups.—(No. 205.)

Winter Hotch-potch.

Cocky-leeky Soup.

Lamb Stove, or Lamb Stew.

Scotch Brose.—(No. 205*.)

Carrot Soup.—(No. 212.)

Turnip and Parsnip Soups,—(No. 213.)

Celery Soup.—(No. 214.)

Green Pease Soup.—(No. 216.)

Plain green Pease Soup without Meat.—(No. 217.)

Pease Soup.—(No. 218.)

Pease Soup and pickled Pork.—(No. 220.)

Plain Pease Soup.—(No. 221.)

Asparagus Soup.—(No. 222.)

Maigre, or Vegetable Gravy Soup.207-*—(No. 224.)

FISH SOUPS.—(No. 225.)

Eel Soup.

Cheap Soups.—(No. 229.)

Dr. Kitchiner’s Receipt to make a Gallon of Barley Broth for a Groat. See also No. 204.

Craw-fish Soup.—(No. 235.)

Lobster Soup.—(No. 237.)

Soup and Bouilli.—(No. 238. See also No. 5.)

Ox-head Soup,—(No. 239.)

Ox-tail Soup.—(No. 240.)

Ox-heel Soup,—(No. 240*.)

Hare, Rabbit, or Partridge Soup.—(No. 241.)

Game Soup.—(No. 242.)

Goose or Duck Giblet Soup.216-*—(No. 244.)

Mock Mock Turtle,—(No. 245.)

Mock Turtle,—(No. 247.)

English Turtle.—(No. 248.)

Curry, or Mullaga-tawny222-* Soup.—(No. 249.)

Turtle223-* Soup.—(No. 250.)

Portable223-† Soup, or Glaze.—(No. 252.)

To clarify Broth or Gravy.—(No. 252*.)

Melted Butter,

Melted Butter.

Thickening.—(No. 257.)

Clarified Butter.—(No. 259.)

Burnt Butter.—(No. 260.)

Oiled Butter.—(No. 260*.)

Parsley and Butter.—(No. 261.)

Gooseberry Sauce.—(No. 263.)

Chervil, Basil, Tarragon, Burnet, Cress, and Butter.—(No. 264.)

Fennel and Butter for Mackerel, &c.—(No. 265.)

Mackerel-roe Sauce.—(No. 266.)

Egg Sauce.—(No. 267.)

Plum-pudding Sauce.—(No. 269.)

Anchovy Sauce.—(No. 270.)

Garlic Sauce.—(No. 272.)

Lemon Sauce.—(No. 273.)

Caper Sauce.—(No. 274. See also No. 295.)

Mock Caper Sauce.—(No. 275, or No. 295.)

Oyster Sauce.—(No. 278.)

Preserved Oysters.234-*—(No. 280.)

Shrimp Sauce.—(No. 283.)

Lobster Sauce.—(No. 284.)

Sauce for Lobster, &c.—(No. 285. See also No. 372.)

Liver and Parsley Sauce,—(No. 287.) or Liver and Lemon Sauce.

To make Lemon and Liver Sauce.

Liver Sauce for Fish.—(No. 288.)

Celery Sauce, white.—(No. 289.)

Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c. (No. 290.)

Green or Sorrel Sauce.—(No. 291.)

Tomata, or Love-apple Sauce.—(No. 292. See also No. 443.)

[Love-apple Sauce according to Ude.

Mock Tomata Sauce.—(No. 293.)

Eschalot Sauce.—(No. 294.)

Eschalot Sauce for boiled Mutton.—(No. 295.)

Young Onion Sauce.—(No. 296.)

Onion Sauce.—(No. 297.)

White Onion Sauce.—(No. 298.)

Brown Onion Sauces, or Onion Gravy.—(No. 299.)

Sage and Onion, or Goose-stuffing Sauce.—(No. 300.)

Green Mint Sauce.—(No. 303.)

Apple Sauce.—(No. 304.)

Mushroom Sauce.—(No. 305.)

Mushroom Sauce, brown.—(No. 306.)

Mushroom Sauce, extempore.—(No. 307.)

Poor Man’s Sauce.—(No. 310.)

The Spaniard’s Garlic Gravy.—(No. 311. See also No. 272.)

Mr. Michael Kelly’s244-* Sauce for boiled Tripe, Calf-head, or Cow-heel.—(No. 311*.)

Mr. Kelly’s Sauce piquante.

Fried Parsley.—(No. 317.)

Crisp Parsley.—(No. 318.)

Fried Bread Sippets.—(No. 319.)

Fried Bread-crumbs.—(No. 320.)

Bread Sauce.—(No. 321.)

Rice Sauce.—(No. 321*.)

Browning,—(No. 322.)

Gravy for roast Meat.—(No. 326.)

Gravy for boiled Meat,—(No. 327.)

Wow wow Sauce for stewed or bouilli Beef.—(No. 328.)

Beef-gravy Sauce—(No. 329), or Brown Sauce for Ragoût, Game, Poultry, Fish, &c.

Game Gravy.—(No. 337.)

Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c.—(No. 338.)

Bonne Bouche for Goose, Duck, or roast Pork.—(No. 341.)

Robert Sauce for roast Pork, or Geese, &c.—(No. 342.)

Turtle Sauce.—(No. 343.)

Essence of Turtle.—(No. 343*.)

Wine Sauce for Venison or Hare.—(No. 344.)

Sharp Sauce for Venison.—(No. 345.)

Sweet Sauce for Venison or Hare.—(No. 346.)

Mutton Gravy for Venison or Hare.—(No. 347.)

Curry Sauce,—(No. 348.)

Essence of Ham.—(No. 351.)

Grill Sauce.—(No. 355.)

Sauce à la Tartare.

Sauce for Steaks, or Chops, Cutlets, &c.—(No. 356. See also No. 331.)

Sauce Piquante for cold Meat, Game, Poultry, Fish, &c. or Salads.—(No. 359. See also No. 372, and Cucumber Vinegar, Nos. 399 and 453.)

Sauce for Hashes of Mutton or Beef.—(No. 360. See also Nos. 451, 485, and to make Plain Hash, No. 486.)

Sauce for hashed or minced Veal.—(No. 361. See No. 511.)

Bechamel, by English Cooks commonly called White Sauce. (No. 364.)

A more economical Method of making a Pint of White Sauce.—(No. 364—2.)

Poivrade Sauce.—(No. 365.)

Mustard in a minute.—(No. 369.)

Mustard.—(No. 370.)

Salt,—(No. 371.)

Salad mixture.—(No. 372. See also Nos. 138* and 453.)

Boiled Salad.

Forcemeat Stuffings.—(No. 373.)

Stuffing for Veal, roast Turkey, Fowl, &c.—(No. 374.)

Veal Forcemeat.—(No. 375.)

Stuffing for Turkeys or Fowls, &c.—(No. 377.)

Goose or Duck Stuffing.—(No. 378.)

Stuffing for Hare.—(No. 379.)

Forcemeat-Balls for Turtle, Mock Turtle, or Made Dishes. (No. 380. See also No. 375.)

Egg Balls.—(No. 381.)

Brain Balls.

Curry Balls for Mock Turtle, Veal, Poultry, Made Dishes, &c. (No. 382.)

Fish Forcemeat.—(No. 383.)

Zest Balls.—(No. 386. See No. 255.)

Orange or Lemon-peel, to mix with Stuffing.—(No. 387.)

Clouted or Clotted Cream.—(No. 388.)

Raspberry Vinegar.—(No. 390.)

Syrup of Lemons.—(No. 391.)

The Justice’s Orange Syrup for Punch or Puddings.—(No. 392.)

Syrup of Orange or Lemon-peel.—(No. 393.)

Vinegar for Salads.—(No. 395.)

Tarragon Vinegar.—(No. 396.)

Basil Vinegar or Wine.—(No. 397.)

Cress Vinegar.—(No. 397*.)

Green Mint Vinegar,—(No. 398.)

Burnet or Cucumber Vinegar.—(No. 399.)

Horseradish Vinegar.—(No. 399*.)

Garlic Vinegar.—(No. 400.)

Eschalot Vinegar,—(No. 401.)

Eschalot Wine.—(No. 402.)

Camp Vinegar.—(No. 403.)

Cayenne Pepper.—(No. 404.)

Essence of Cayenne.—(No. 405.)

Chili Vinegar.—(No. 405*.)

Chili, or Cayenne Wine.—(No. 406.)

Essence of Lemon-peel.—(No. 407.)

Artificial Lemon-juice.—(No. 407*.)

Quintessence of Lemon-peel.—(No. 408.)

Tincture of Lemon-peel.—(No. 408*.)

Essence of Celery.—(No. 409.)

Aromatic Essence of Ginger.—(No. 411.)

Essence of Allspice for mulling of Wine.—(No. 412.)

Tincture275-† of Allspice.—(No. 413.)

Tincture of Nutmeg.—(No. 413*.)

Essence of Clove and Mace.—(No. 414.)

Tincture of Clove.—(No. 415.)

Essence of Cinnamon.—(No. 416.)

Tincture of Cinnamon.—(No. 416*.)

Essence of Marjoram.—(No. 417.)

Vegetable Essences.—(No. 417*.)

Soup-herb277-* Spirit.—(No. 420.)

Spirit of Savoury Spice.—(No. 421.)

Soup-herb and Savoury Spice Spirit.—(No. 422.)

Relish for Chops, &c.—(No. 423.)

Fish Sauce.—(No. 425.)

Keeping Mustard.—(No. 427.)

Sauce Superlative.278-*—(No. 429.)

Quintessence of Anchovy.—(No. 433.)

Anchovy Paste, or le Beurre d’Anchois.—(No. 434.)

Anchovy Powder.—(No. 435.)

Walnut Catchup.—(No. 438.)

Mushroom Catchup.—(No. 439.)

Quintessence of Mushrooms.—(No. 440.)

Oyster Catchup.—(No. 441.)

Cockle and Muscle Catchup,—(No. 442.)

Pudding Catchup.—(No. 446.)

Potato286-* Starch.—(No. 448.)

Of the Flour of Potatoes.

Salad or piquante Sauce for cold Meat, Fish, &c.—(No. 453.) See also No. 372.

Curry Powder.—(No. 455.)

Savoury ragoût Powder.—(No. 457.)

Pease Powder.—(No. 458.)

Horseradish Powder.—(No. 458*.)

Soup-herb Powder, or Vegetable Relish.—(No. 459.)

Soup-herb and Savoury Powder, or Quintessence of Ragoût.—(No. 460.)

To Dry sweet and savoury Herbs.—(No. 461.)

THE MAGAZINE OF TASTE.—(No. 462.)

Toast and Water.—(No. 463.)

Cool Tankard, or Beer Cup.—(No. 464.)

Cider Cup,—(No. 465.)

Flip.—(No. 466.)

Tewahdiddle.—(No. 467.)

Sir Fleetwood Shepherd’s Sack Posset.—(No. 467*.)

To bottle Beer.—(No. 468.)

Rich Raspberry Wine or Brandy.—(No. 469.)

Liqueurs.—(No. 471.)

Curaçoa.—(No. 474.)

To make a Quart of Curaçoa.

Clarified Syrup.—(No. 475.)

Capillaire.—(No. 476.)

Lemonade in a Minute.—(No. 477.)

Punch directly.—(No. 478.)

Shrub, or Essence of Punch.—(No. 479.)

White, Red, or Black Currant, Grape, Raspberry, &c. Jelly.298-*—(No. 479*.)

Mock Arrack.—(No. 480.)

Calves’-Feet Jelly.—(No. 481.)

Receipts for economical Made Dishes, written for the Cook’s Oracle, by an accomplished English Lady.—(No. 483.)

To hash Mutton, &c.—(No. 484.)

To warm Hashes,304-* Made Dishes, Stews, Ragoûts, Soups, &c.—(No. 485.)

To hash Beef, &c.—(No. 486.)

Cold Meat broiled, with Poached Eggs.—(No. 487.)

Mrs. Phillips’s Irish Stew.—(No. 488.)

To make an Irish Stew, or Hunter’s Pie.

A good Scotch Haggis.—(No. 488*.)

Minced Collops.

Haricot306-* Mutton.—(No. 489.)

Mutton-Chops delicately stewed, and good Mutton Broth,—(No. 490.)

Shoulder of Lamb grilled.—(No. 491.)

Lamb’s Fry.—(No. 492.)

Shin of Beef308-* stewed.—(No. 493.)

Brisket of Beef stewed.—(No. 494.)

Haricot of Beef.—(No. 495.)

Savoury Salt Beef baked.—(No. 496.)

Curries.—(No. 497; see also No. 249.)

Stewed Rump-Steaks.—(No. 500.)

Broiled Rump-Steak with Onion Gravy.—(No. 501.) See also No. 299.

Alamode Beef, or Veal.—(No. 502.)

To pot Beef, Veal, Game, or Poultry, &c.—(No. 503.)

Sandwiches,—(No. 504.)

Meat Cakes.—(No. 504*.)

Bubble and Squeak, or fried Beef or Mutton and Cabbage.—(No. 505.)

Hashed Beef, and roast Beef bones boiled.—(No. 506.)

Ox-Cheek stewed.—(No. 507.)

Ox-Tails stewed.—(No. 508.)

Potted Ham, or Tongue.—(No. 509.)

Hashed Veal.—(No. 511.)

Hashed or minced Veal.—(No. 511*.)

To make an excellent Ragoût of Cold Veal.—(No. 512.)

Breast of Veal stewed.—(No. 515.)

Breast of Veal Ragoût.—(No. 517.)

Scotch Collops.—(No. 517*.)

Veal Olives.—(No. 518.)

Cold Calf’s Head hashed.—(No. 519.)

Calf’s Head hashed, or Ragoût.—(No. 520.) See No. 247.

Veal Cutlets broiled plain, or full-dressed.—(No. 521.)

Knuckle of Veal, to ragoût.—(No. 522.)

Knuckle of Veal stewed with Rice.—(No. 523.)

Mr. Gay’s Receipt to stew a Knuckle of Veal.—(No. 524.)

Slices of Ham or Bacon.—(No. 526.)

Relishing Rashers of Bacon.—(No. 527.)

Hashed Venison.—(No. 528.)

Hashed Hare.—(No. 529.)

Jugged Hare.—(No. 529*.)

Dressed Ducks, or Geese hashed.—(No. 530.)

Ragoûts of Poultry, Game, Pigeons, Rabbits, &c.—(No. 530*.)

Stewed Giblets.—(No. 531.)

Hashed Poultry, Game, or Rabbit.—(No. 533.)

Pulled Turkey, Fowl, or Chicken.—(No. 534.)

To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit.—(No. 535.)

Devil.—(No. 538.)

Crusts of Bread for Cheese, &c.—(No. 538.)

Toast and Cheese.—(No. 539.)

Toasted Cheese, No. 2.—(No. 540.)

Buttered Toast and Cheese.—(No. 541.)

Pounded Cheese.—(No. 542.)

Macaroni.—(No. 543.) See Macaroni Pudding for the Boiling of it.

English way of dressing Macaroni.

Macaroni Pudding.

Omelettes and various ways of dressing Eggs.—(No. 543*.)

Receipt for the common Omelette.

Marrow-Bones.—(No. 544.)

Eggs fried with Bacon.—(No. 545.)

Ragoût of Eggs and Bacon.—(No. 545*.)

To poach Eggs.—(No. 546.)

To boil Eggs to eat in the Shell, or for Salads.—(No. 547.)

Eggs poached with Sauce of minced Ham.—(No. 548.)

Fried Eggs and minced Ham or Bacon.—(No. 549.)

Tea.339-*—(No. 550.)

Coffee.340-*

Suet Pudding, Wiggy’s way.—(No. 551.)

Yorkshire Pudding under roast Meat, the Gipsies’ way.—(No. 552.)

Plum Pudding.—(No. 553.)

My Pudding.—(No. 554.)

Maigre Plum Pudding.

A Fat Pudding.

Pease Pudding.—(No. 555.)

Plain Bread Pudding.—(No. 556.)

Bread and butter Pudding.—(No. 557.)

Pancakes and Fritters.—(No. 558.)

Tansy Pancakes.

No. 560

Boston Apple Pudding.

Spring Fruit Pudding.

Nottingham Pudding.

Butter Pudding.

Newmarket Pudding.

Newcastle, or Cabinet Pudding.

Vermicelli Pudding.

Bread Pudding.

Custard Pudding.

Boiled Custards.

TO DRESS SPRING FRUIT.

Spring Fruit Soup.

Spring Fruit Pudding.

Spring Fruit—A Mock Gooseberry Sauce for Mackerel, &c.

Spring Fruit Tart.

Spring Cream, or mock Gooseberry Fool.

Spring Fruit Sherbet.

Gourds (now called vegetable Marrow) stewed.

Gourd Soup,

Fried Gourds.

Another Way.

To make Beef, Mutton, or Veal Tea.—(No. 563.)

Mutton Broth for the Sick.—(No. 564.)

Barley Water.350-*—(No. 565.)

Whey.—(No. 566.)

Toothache and anti-rheumatic Embrocation.—(No. 567.)

Stomachic Tincture—(No. 569.)—is

Paregoric Elixir.—(No. 570.)

Dr. Kitchiner’s Receipt to make Gruel.—(No. 572.)

Scotch Burgoo.—(No. 572*.)

Anchovy Toast.—(No. 573.)

Deviled Biscuit,—(No. 574.)

MEAT.

POULTRY.

VEGETABLES.

Puff Paste.—(No. 1.)

Paste for Meat or Savoury Pies.—(No. 2.)

Tart Paste for Family Pies.—(No. 3.)

Sweet, or short and crisped Tart Paste.—(No. 4.)

Raised Pies.—(No. 5.)

Paste for boiled Puddings.—(No. 6.)

Paste for stringing Tartlets, &c.—(No. 7.)

Paste for Croquants or Cut Pastry.—(No. 8.)

Venison Pasty.—(No. 9.)

Mutton or Veal Pie.—(No. 10.)

Hare Pie.—(No. 11.)

Savoury Pies, Pasties, and Patties.—(No. 12.)

Pigeon or Lark Pie.—(No. 13.)

Giblet Pie.—(No. 14.)

Rump-Steak Pie.—(No. 15.)

Chicken Pie.—(No. 16.)

Rabbit Pie.—(No. 17.)

Raised French Pie.—(No. 18.)

Raised Ham Pie.—(No. 19.)

Veal and Ham Pie.—(No. 20.)

Raised Pork Pie.—(No. 21.)

Eel Pie.—(No. 22.)

Raised Lamb Pies.—(No. 23.)

Beef-Steak Pudding.—(No. 24.)

Vol au Vent.—(No. 25.)

Oyster Patties.—(No. 26.)

Lobster Patties.—(No. 27.)

Veal and Ham Patties.—(No. 28.)

Chicken and Ham Patties.—(No. 29.)

Ripe Fruit Tarts.—(No. 30.)

Icing for Fruit Tarts, Puffs, or Pastry.—(No. 31.)

Apple Pie.—(No. 32.)

Apple Tart creamed.—(No. 33.)

Tartlets, such as are made at the Pastry Cooks.—(No. 34.)

French Tart of preserved Fruit.—(No. 35.)

Small Puffs of preserved Fruit.—(No. 36.)

Cranberry Tart.—(No. 37.)

Mince Pies.—(No. 38.)

Mince Meat.—(No. 39.)

Cheesecakes.—(No. 40.)

Lemon Cheesecakes.—(No. 41.)

Orange Cheesecakes.—(No. 42.)

Almond Cheesecakes.—(No. 43.)

Mille Feuilles, or a Pyramid of Paste.—(No. 44.)

Brunswick Tourte.—(No. 45.)

Blancmange.—(No. 46.)

Orange Jelly.—(No. 47.)

Italian Cream.—(No. 48.)

Trifle.—(No. 49.)

Whip Syllabub.—(No. 50.)

Chantilly Basket.—(No. 51.)

Baked Custard.—(No. 52.)

Boiled Custard.—(No. 53.)

Almond Custards.—(No. 54.)

Twelfth Cake.—(No. 55.)

Bride, or Wedding Cake.—(No. 56.)

Plain Pound Cake.—(No. 57.)

Plum Pound Cake.—(No. 58.)

Common Seed Cake.—(No. 59.)

Rich Yest Cake.—(No. 60.)

Queen, or Heart Cakes.—(No. 61.)

Queen’s Drops.—(No. 62.)

Shrewsbury Cakes.—(No. 63.)

Banbury Cakes.—(No. 64.)

Bath Buns.—(No. 65.)

Sponge Biscuits.—(No. 66.)

Savoy Cake, or Sponge Cake in a Mould.—(No. 67.)

Biscuit Drops.—(No. 68.)

Savoy Biscuits.—(No. 69.)

Italian Macaroons.—(No. 70.)

Ratafia Cakes.—(No. 71.)

Almond Sponge Cake.—(No. 72.)

Ratafia Cake.—(No. 73.)

Diet Bread Cake.—(No. 74.)

Orange Gingerbread.—(No. 75.)

Gingerbread Nuts.—(No. 76.)

Plain Buns.—(No. 77.)

Cross Buns.—(No. 78.)

Seed Buns.—(No. 79.)

Plum Buns.—(No. 80.)

Orgeat.—(No. 81.)

Baked Pears.—(No. 82.)

To dry Apples.—(No. 83.)

Icing, for Twelfth or Bride Cake.—(No. 84.)

To boil Sugar to Caramel.—(No. 85.)

A Croquante of Paste.—(No. 86.)

Derby or Short Cakes.—(No. 87.)

Egg and Ham Patties.—(No. 88.)

Damson, or other Plum Cheese.—(No. 89.)

Barley Sugar.—(No. 90.)

Barley Sugar Drops.—(No. 91.)

Raspberry Jam.—(No. 92.)

Apricot, or any Plum Jam.—(No. 93.)

Lemon Chips.—(No. 94.)

Dried Cherries.—(No. 95.)

Green Gages preserved in Syrup.—(No. 96.)

To preserve Ginger.—(No. 97.)

To preserve Cucumbers.—(No. 98.)

Preserved Fruit, without Sugar.—(No. 99.)

Bread.—(No. 100.)

French Bread and Rolls.—(No. 100*.)

Sally Lunn.—Tea Cakes.—(No. 101.)

Muffins.—(No. 102.)

Crumpets.—(No. 103.)

Yorkshire Cakes.—(No. 104.)

OBSERVATIONS ON PUDDINGS AND PIES.

College Puddings.—(No. 105.)

Rice Puddings baked, or boiled.—(No. 106.)

Ground Rice Pudding.—(No. 107.)

Rice Snow Balls.—(No. 108.)

Rice Blancmange.—(No. 109.)

Save-all Pudding.—(No. 110.)

Batter Pudding, baked or boiled.—(No. 111.)

Apple Pudding boiled.—(No. 112.)

Apple Dumplings.—(No. 113.)

Suet Pudding or Dumplings.—(No. 114.)

Cottage Potato Pudding or Cake.—(No. 115.)

OBSERVATIONS ON PICKLES.

Walnuts.—(No. 116.)

Gherkins.—(No. 117.)

French Beans—Nasturtiums, &c.—(No. 118.)

Beet Roots.—(No. 119.)

Red Cabbage.—(No. 120.)

Onions.—(No. 121.)

Cauliflowers or Broccoli.—(No. 122.)

Indian or mixed Pickles—Mango or Piccalilli.—(No. 123.)

VARIOUS USEFUL FAMILY RECEIPTS.

To prevent Beer becoming Flat after it is drawn.

To clean Plate.

The common Method of cleaning Plate.

Varnish for Oil Paintings.

Method of cleaning Paper-Hangings.

To make Wooden Stairs have the appearance of Stone.

French Polish.

Polish for Dining Tables,

To prevent disagreeable Smells from Sinks, &c.

To prevent Moths.

Paste.

Buttock of Beef