Myra's cookery book

INDEX. Fowl, roast PAGE 148 ,, a la Montmorency ... 156 ,, cold, en blanquetie... 158 ,, croquettes ... 158 ,, curried 157 ,, fricasseed ,, stewed, en daube ... 149 ,, with rice 148 ,, to warm up cold 157 ,, receipt for making tender 147 French beans, to keep 209 ,, ,, or kidney beans 208 ,, ,, a I’etuvee ... 210 ,, ,, a la maitre d’hotel 210 ,, ,, a la poulette 2og ,, ,, sautes 209 French gateau 311 Fritters, apple, French re- ceipt 293 ,, batter for ... 293 ,, cream 316 Gingerbread ... 344 ,, nuts ... 344 Gnocchi, Italian receipt 394 Golden fingers 301 Goose, to truss 165 ,, roasted 1C6 ,T potted, French re- „ ceipt, 166 Gooseberry fool (I) 298 „ „ (II). 372 Gravy, to clarify 257 Gieen peas, boiled ... 211 ,, ,, a la Franqaise... 212 ,, ,, French way 211 ,, ,, puree of 213 ,, ,, stew.ed with tin- ned meat 213 ,, ,, with bacon 213 Grouse 193 Ilam, boiled (I). 138 .. (H) 146 Hare, to truss 176 Hare, en civet ,, hashed PAGE 177 178 „ jugged 177 ,, roasted 176 Haricot beans, boiled 2^5 Jam, cherry 374 ,, gooseberry 376 „ greengage 377 ,, mulberry 378 ,, red currant 375 ,, rhubarb 379 ,, strawberry (I) 380 ,, strawberry (II). 380 Jam sandwiches 290 Jelly, aspic, for poultry 334 >> apple 331 ,, apricot 330 ,, black currant ... 329 ,, black currant, another 376 ,, calf ’s foot 327 ,, currant, French receipt 375 ,, for cold meats... 333 ,, fruit 328 ,, fruit in 329 n grape 377 ,, isinglass 32S ,, medlar ... 330 „ orange 327 ,, port wine 332 ,, punch ... 333 ,, quince ... 331 ,, raspberry 379 ,, red currant 329 ,, to clarify 334 ,, white currant ... 376 ,, white wine 332 ,, wine, another 332 Kedgeree 62 Lamb, blanquette of 133 ,, breast of, en fricassee 129 ,, chops I3I ,, cutlets, French re- ceipt 131 ,, cutlets, with French beans 131 INDEX, V Lamb, forequarter of, roasted PAGE 127 ,, leg, boiled i2g ,, leg, roasted 128 ,, loin, roasted ... 128 ,, quarter, boned 127 ,, ragout of 132 ,, saddle, roasted 128 ,, shoulder, glazed 130 ,, shoulder, with green peas 130 ,, target, roasted 128 Lamb’s fry ... 132 Landrail 194 Lard to melt ... 146 Larks, a la minute 196 ,, roasted 195 Leeks ... 216 Lentils, a la maitre d’hotel 215 ,, puree of 216 Lobster cutlets 63 Lobsters, to dress 62 Macaroons 350 Macaroni, au gratin 395 ,, cheese ... 396 „ en timbale 397 „ Italian way 395 ,, with tomato sauce... 396 Macedoine of fruit ... 371 ,, of vegeiables ... 234 Meat rolls 286 ,, to curry 258 Meringues 356 Milk pancakes 292 Mincemeat ... 289 Mince pies ... 289 Mould, caramel 319 ,, Charlotte Russe 326 ,, chocolate 320 ,, Mont Blanc 325 ,, orange sponge 325 ,, rice 304 Mushrooms, broiled 217 t, on toast 218 I, sautes 217 1, stewed 217 ). to preserve 339 Mutton, breast, broiled “7 Mutton, breast, stewed ,, boulettes ... ,, chops, broiled ,, chops, with bread crumbs ... ,, croquettes ... ,, cutlets, a la jardi- niere ,, cutlets, a la Main- tenon ,, cutlets, sautees ,, cutlets, with rice ... ,, cutlets, with vege- tables ,, eminceof ... ,, haricot ,, hashed, French re- ceipt ,, Irish stew ... ,, leg, boiled ,, leg, boned ,, leg, braised ,, leg, roasted ,, loin, roasted