Pour the mixture through a strainer into a bowl, and
allow it to become quite cold, after which it should be
placed in a bottle and kept uncorked, to be used as re*
quired.
INDEX.
Bread.
Com Lunn, 195,
Galettes, 196.
Girdle Scones, 193.
Milk Biscuit, 193.
Muffins, 192.
Rolls, Folded, 191.
" French, 191.
" Milk, 191.
Rye Bread, 191.
Soda Scones, 194.
Tibbie ShieFs Scones, 193.
Wheat Bread, 190.
Breakfast Dishes.
Brain Cakes✪ Brain Cakes, 218.
Chicken Livers, 214.
** Casserole of, 216.
Chocolate, 221.
Coffee. 219.
Deviled Turkey, 206.
Dresden Patties, 212.
Eggs au Plat, 209.
Curried, 210.
on Toast, 209.
Scrambled, 209.
Mushrooms, 210.
Oatmeal, boiled, 215.
Omelette, Kidney 206.
" Ham, 207.
Dried Herb, 208.
Pigs Feet, 214.
Potato Saut^, 211.
Potatoes, stuffed, 212.
Rice, boiled, 215.
Sheep's Head Pie, 205.
Sheep's Trotters, 204.
Teas, 220.
Tripe, boiled, 217.
ti
it
u
Tripe, with Onion Sauce;
217.
Tripe, baked, 2i8«
Oake.
Cream, 198,
Fruit, 203.
Gingerbread, 203.
Orange, 199.
Pound, 201.
Rock, 202.
Snow, 200.
Sponge, sou
Sultana, 197.
Yorkshire Tea, 202.
Oroqaettes and Fritters.
Croquettes.
Chicken, 87.
Chicken, 126.
Crab, 128.
Potato, 125.
Rice, 127.
Salmon, 129.
Shad Roe, 128.
Fritters.
Apple, 132.
Banana, 134.
Cheese, 132.
Corn, 133.
Potato, 13a
Oyster, 131.
Fish.
Codfish, boiled, 27,
Fish k la Russe, 30.
Fish Cakes, 31.
Haddock, stuffed, 28.
Halibut, potted, 31.
224
INDEX,
Kedgeree, 34.
Turbot k la crcme, 32.
Salmon Pie, 32.
Shad, broiled, 28.
Smelts, fried, 29.
Sole au Gratin, 27.
Sole, filet de, 4 la maitre
d'Hotel, 26.
Shellfijih. «
Clam Chowder, 17,
" Soup, 18. [24.
Crab Pie or Deviled Crab,
Lobster Cutlet. 24.
" Salad. (See Salads.)
Oysters 4 la cr^me, 22.
" Broiled, 22.
Oyster Croquettes, 23.
*' Soup hi la Reine, 16.
I ** Fricassee, 19.
' " Fried, 20.
Terrapin, stewed, 18.
" stewed i Su-
perieur, 19.
loes, Oreams and Jellies.
Calfs Foot Jelly, 179.
Charlotte Russe, 175.
Frozen Glace Pudding, 170.
Iced Souffle, 172.
Lemon Ice, 171.
Lemon Jelly, 178.
Orange Cream, 174.
Orange Jelly, 178.
Rice Cream, 176
Strawberry Water Ice, 171.
Strawberry Ice Cream, 173.
Tutti-Frutti Ice Cream, 170.
Vanilla Ice Cream. 173.
Velvet Cream, 177.
Meats.
Beef,
Corned, boiled, 48.
" hash. 59.
FUet of. with Sauce Hol-
landaise, 92.
Olives, 81.
Steak, broiled, 66.
Steak Pudding, boiIed» 43.
Steak Pie, 41.
Roast, 34.
Stewed, 46.
Bullock's Heart, roast, 38.
Game.
Duck, Canvass back, 74.
Grouse, roast, 73.
Hare, jugged, 71.
Partridge Pie, 73.
Pheasant, roast, 72.
Rabbit, ragout of, 54.
Reed Birds, 74.
Squabs with green peas, 75.
Woodcock on Toast, 75.
Mutton.
Cold boiled, with Tomato
Sauce, 58.
Haricot of, 47.
Rolled Shoulder of, 50.
Soubise, 53.
Made Dishes.
Cold Meat Shape, 64*
Cornish Pasties, 59.
Curry, 57
Curry with boiled rice, 78.
Hot Pot, 46.
Kidney, stewed, 55.
Kromesquies Russe, 77.
Rissoles, 56.
Savory Hash, 65.
Sausage Rolls, 61.
Shepherd's Pie, 60.
Timbales, 91.
Pork.
Bacon and Liver, 69.
Roast, 37.
Sausages, 68.
Poultry.
Chicken, Chaudfroid of, 85.
" Fricassee of, 44.
" Fried, with chives,
69.
Minced, with po-
tato wall* 63.
C(
INDEX,
225
i
Fowl, boiled, 41.
Turkey, cold with White
Sauce, 62.
Turkey, roast, 35.
Veal.
Cutlets' 4 la Marechal, 93.
** Talleyrand, 90.
" Windham, 57.
Sweetbreads, fricassee, 82.
" Vol-^u-vent,
84.
" Larded, 83.
Blanquette of, 48.
Balls, 62.
Braised filet of, 55.
Grenadines of, 89.
Quinelles of, 88
Rissoles of, 80.
Pies and Pastry.
Pastry.
Crust, short, 183.
*' flaky, 183.
Puff Paste, 182.
Pie Crust, 185.
Suet Crust, 184.
Rough Puff Paste, 184.
Pies.
Apple, 186.
Custard, 187.
Lemon, 185.
Mince, 188.
Peach. 187.
Pumpkin, 187.
Pnddings.
Page 98 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pour the mixture through a strainer into a bowl, and allow it to become quite cold, after which it should be placed in a bottle and kept uncorked, to be used as re* quired.
INDEX.
Bread.
Com Lunn, 195, Galettes, 196. Girdle Scones, 193. Milk Biscuit, 193. Muffins, 192. Rolls, Folded, 191.
" French, 191.
" Milk, 191. Rye Bread, 191. Soda Scones, 194. Tibbie ShieFs Scones, 193. Wheat Bread, 190.
Breakfast Dishes.
Brain Cakes, 218. Chicken Livers, 214.
** Casserole of, 216. Chocolate, 221. Coffee. 219. Deviled Turkey, 206. Dresden Patties, 212. Eggs au Plat, 209.
Curried, 210.
on Toast, 209.
Scrambled, 209. Mushrooms, 210. Oatmeal, boiled, 215. Omelette, Kidney 206. " Ham, 207.
Dried Herb, 208. Pigs Feet, 214. Potato Saut^, 211. Potatoes, stuffed, 212. Rice, boiled, 215. Sheep's Head Pie, 205. Sheep's Trotters, 204. Teas, 220. Tripe, boiled, 217.
ti
it
u
Tripe, with Onion Sauce;
Tripe, baked, 2i8«
Cake.
Cream, 198, Fruit, 203. Gingerbread, 203. Orange, 199. Pound, 201. Rock, 202. Snow, 200. Sponge, 200. Sultana, 197. Yorkshire Tea, 202.
Croquettes and Fritters.
Croquettes.
Chicken, 87. Chicken, 126. Crab, 128.
Potato, 125. Rice, 127. Salmon, 129. Shad Roe, 128.
Fritters.
Apple, 132. Banana, 134. Cheese, 132. Corn, 133. Potato, 13a Oyster, 131.
Fish.
Codfish, boiled, 27, Fish k la Russe, 30. Fish Cakes, 31. Haddock, stuffed, 28. Halibut, potted, 31.
INDEX,
Kedgeree, 34. Turbot k la crcme, 32. Salmon Pie, 32. Shad, broiled, 28. Smelts, fried, 29. Sole au Gratin, 27. Sole, filet de, 4 la maitre d'Hotel, 26.
Shellfijih. «
Clam Chowder, 17,
" Soup, 18. [24.
Crab Pie or Deviled Crab, Lobster Cutlet. 24.
" Salad. (See Salads.) Oysters 4 la cr^me, 22.
" Broiled, 22. Oyster Croquettes, 23. *' Soup hi la Reine, 16. I ** Fricassee, 19.
' " Fried, 20.
Terrapin, stewed, 18.
" stewed i Superieur, 19.
loes, Oreams and Jellies.
Calfs Foot Jelly, 179. Charlotte Russe, 175. Frozen Glace Pudding, 170. Iced Souffle, 172. Lemon Ice, 171. Lemon Jelly, 178. Orange Cream, 174. Orange Jelly, 178. Rice Cream, 176 Strawberry Water Ice, 171. Strawberry Ice Cream, 173. Tutti-Frutti Ice Cream, 170. Vanilla Ice Cream. 173. Velvet Cream, 177.
Meats.
Beef,
Corned, boiled, 48.
" hash. 59. FUet of. with Sauce Hollandaise, 92. Olives, 81.
Steak, broiled, 66. Steak Pudding, boiIed» 43. Steak Pie, 41. Roast, 34. Stewed, 46.
Bullock's Heart, roast, 38. Game.
Duck, Canvass back, 74. Grouse, roast, 73. Hare, jugged, 71. Partridge Pie, 73. Pheasant, roast, 72. Rabbit, ragout of, 54. Reed Birds, 74. Squabs with green peas, 75. Woodcock on Toast, 75.
Mutton.
Cold boiled, with Tomato Sauce, 58.
Haricot of, 47.
Rolled Shoulder of, 50.
Soubise, 53. Made Dishes.
Cold Meat Shape, 64*
Cornish Pasties, 59.
Curry, 57
Curry with boiled rice, 78.
Hot Pot, 46.
Kidney, stewed, 55.
Kromesquies Russe, 77.
Rissoles, 56.
Savory Hash, 65.
Sausage Rolls, 61.
Shepherd's Pie, 60.
Timbales, 91.
Pork.
Bacon and Liver, 69. Roast, 37. Sausages, 68. Poultry.
Chicken, Chaudfroid of, 85. " Fricassee of, 44. " Fried, with chives, Minced, with potato wall* 63.
C(
INDEX,
Fowl, boiled, 41.
Turkey, cold with White
Sauce, 62. Turkey, roast, 35.
Veal.
Cutlets' 4 la Marechal, 93. ** Talleyrand, 90. " Windham, 57. Sweetbreads, fricassee, 82. " Vol-^u-vent,
" Larded, 83.
Blanquette of, 48. Balls, 62.
Braised filet of, 55. Grenadines of, 89. Quinelles of, 88 Rissoles of, 80.
Pies and Pastry.
Pastry.
Crust, short, 183. *' flaky, 183. Puff Paste, 182. Pie Crust, 185. Suet Crust, 184. Rough Puff Paste, 184.
Pies.
Apple, 186. Custard, 187. Lemon, 185. Mince, 188. Peach. 187. Pumpkin, 187.
Pnddings.
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Brain Cakes