Myra's cookery book

liver, a la bourgeoise 100 n liver, roasted 99 1 f liver, saute 102 i > sweetbread, stewed... 103 Carrots, a la maitre d'hotel 204 boiled 205 Catchup, mushroom 270 JI walnut 269 Cauliflower, boiled ... 205 French way ... 206 ff cheese 206 Celery, au jus ,, boiled Cheesecakes ... i> lemon Cheese straws ,, toasted Chestnuts, crystalized Chicken, a la bourgeoise .. ,, a la Diable ,, a la Marengo ,, au blanc ... I, broiled ,, filleted ,, saute Compote, apricot ,, carrots ,, cherry „ chestnut ... ,, gooseberry ,, orange ,, pear, a I’eau ,, pear, au vin ,, pineapple ,, prune ,, strawberry Cornish meat pasties Crabs, to dress Cream, Bavarian ,, caramel ,, cocoa-nut ... ,, coffee ,, economical ,, fruit ... ,, Italian ,, lemon ,, stone ,, vanilla ,, whipped, a la Chan tilly ,, wine ... Cucumbers, stuffed Currants, crystallized Custard, English ,, French Dampfnudeln, or steamed dumplings ... Darioles, French receipt ... ,, a la duchessc PACE 207 207 350 351 391 391 383 J51 150 153 152 154 >55 154 a6o 368 366 367 367 369 369 370 368 371 367 285 62 318 319 324 320 321 324 3-6 323 322 322 321 324 207 383 251 250 292 314 357 INDEX. iii PAGE Duck, to truss i66 ,, roasted 167 ,, salmis of ... ... 169 ,, stewed with peas ... 168 ,, with turnips, French receipt ... ... 167 Dumplings, apple ... ... 298 ,, Carthusian ... 301 Eggs, boiled 239 ,, hard boiled ... .. 239 ,, a la moutarde ... 241 ,, a I’ecossaise 242 ,, brouilles or mumbled 243 ,, cheese, or foundue ... 248 ,, with cheese, another receipt ... ... 392 ,, fried ... ... ... 240 ,, poached ... ... 240 ,, poached, en matelote 241 ,, snow ... 249 ,, stuffed ... ... 242 ,, sur le plat 244 Fish: Brill, boiled Brill, a la Parisienne Carp, boiled ... Carp, a la mariniere Cod, fresh, boiled Cod, curried ... Cod, salted Cod, salt, a la creme Eels, baked Eels, boiled Eels, collared ... Eels, en matelote Eels, fried Eels, stewed ... Gudgeon, fried Haddock, baked Herrings, baked Herrings, broiled John Dory, boiled Mackerel, a la malt d’hbtel Mackerel, boiled Mullet ... Mullet, red 35 35 53 54 36 37 36 36 55 55 57 57 56 55 5S 38 39 38 39 39 40 40 41 Fish: Perch ,, Pike, roasted ,, Plaice, filleted... ,, Salmon, baked ,, Salmon, boiled, English way ... ,, Salmon, boiled, French way ... ,, Salmon, pickled ,, Salmon scallops ,, Salmon steaks ,, Scalloped, cold fish ... ,, Shad ... ,, Shad, way to carve ... ,, Skate, au beurre noir... ,, Skate, crimped, boiled ,, Skate, fried ,, Smelts ... ,, Soles, au gralin ,, Soles, boiled ... ,, Soles, filleted ... ,, Soles, fried, English way ... ,, Soles, fried, French way ,, Sprats, broiled... ,, Tench ... ,, Trout, boiled ... ,, .Trout, stewed ... ,, Turbot, a la Hollan- daise... ,, Turbot, au gratin ,, Turbot, boiled... ,, Whitebait, fried „ Whitebait, Greenwich style ... ,, Whiting, au gratin ... ,, Whiting, fried... PAGE 58 58 41 43 41 43 42 44 42 59 44 45 46 45 45 45 48 46 48 47 47 49 59 59 59 50 51 49 51 5f 52 52 Forcemeat, or stuffing for veal ... ... 271 balls for jugged hare ... ... 273 )i calf’s liver ... 274 It for chickens ... 272 H for game pie ... 280 ,, turnovers ... 394 Fowl, to truss ... ... 147 » boiled i.,g c c 2 iv