Myra's cookery book

,, nuts and walnuts Ptarmigan, Blackcock Puddings Pudding, amber ,, baked apple ,, baked plum ,, batter ,, beefsteak ,, biscuit ,, Bombay ... ,, bread ,, bread and butter... ,, bread and cheese „ cabinet PAGE 137 141 398 143 136 136 137 142 137 143 I4I 135 135 136 136 135 221 220 221 223 220 220 224 223 222 223 3TO 373 381 374 388 386 387 382 193 295 309 297 2g6 315 295 312 300 297 299 299 310 Pudding custard, baked ... PAG E 315 >) date 308 n fig 308 n fruit 297 German bread ... 302 n lemon 308 ) ) lemon, baked 315 n marmalade (I) 307 ) ) marmalade (II) ... 307 n new hasty... 3'4 n plum 296 n potato 3” j j prune 308 1 i rice (I) 3tJ3 ij rice (II) 303 » i rice (III) 304 n roly-poly ... 298 n roly-poly, baked ... 299 n Roman 313 >» sago and macaroni biscuit ... 507 n semolina ... 306 M tapioca 306 n vermicelli... 306 1) Yorkshire... 295 Puree of dried peas ... 214 Quails, to truss 194 au chasseur 195 broiled 194 It roasted 194 Quenelles, forcemeat balls ... 273 Rabbit, a la Bourguignonne 180 n a la Proven^ale 185 »t au chasseur 181 jt boiled 183 n curried 187 j» en civet 182 jt en gibelotte 184 )) roasted 179 t) roasted, French re- ceipt 182 >1 stewed with vege- tables 1 86 It with herbs 186 Ramequins 392 Rice croquets 305 vlii INDEX. PAGE PAGE" Rice milk 305 Sauce piquante, another ... 265 1 ) Turkish way ... 399 ,, poivrade 268 Riosso, Italian receipt 399 ,, red currant jelly 270 Roux, coloured 258 ,, remolade 262 » J white 258 ,, Robert 263 ,, savoury 262 ,, shrimp 254 bage and onion stuffing 272 ,, Soubise, French Salads... 235 onion 254 Salad, method of preparing 235 ,, to serve with roast dressing for ... 235 rabbit 183 n dressing prepared ,, to take the fat off ... 257 beforehand 236 ,, to thicken 257 n beef ... 85 ,, to thicken with egg 257 >> fish 238 ,, Tartare 268 }j fish, another way ... 238 ,, tomato 264 M French beans 237 ,, wine, for puddings ... 271 lobster 63 ,, clear wine 271 M plain 236 Sausage meat 145 11 potato 236 ,, rolls 285 11 tomato 237 Sea-kale, boiled 226 Salsify, stewed 224 ,, ,, stewed in gra\'y ... 226 11 fried ... 225 Sheep’s kidneys II9 Sauce, apple ... 253 ,, kidnej'S, broiled II9 a la maitre d’hotel ... 261 „ kidneys, sautes 120 a la maitre d’hotel. ,, liver, a la menagere 122 another 261 ,, tongues, en papilloies 122 11 a la bechamel 261 ,, trotters, a la poulette I2I n a la moutarde 259 Snipe, &c., to truss 197 n au beurre noir 265 ,, or woodcock, roasted 197 11 au pauvre homme ... 262 ,, salmis of 197 1 1 blanquette ... 266 Sorrel, French receipt 226 11 blanche, or melted Souffle, bread and butter ... 300 butter 252 Souffles, savoury 401 11 braise 267 Soup, almond 26 11 bread ... 256 ,, bouillabaisse 30 11 bread, with onions ... 256 ,, bourgeoise 25 11 caper ... 252 ,, bread, or Panada 24 11 egg 255 ,, cabbage 10 11 Espagnole 260 ,, cabbage, without me:.t 17 11 for all purposes 259 ,, chicken broth 4 1 1 Hollandaise ... 266 ,, chicken broth, another 1 horseradish 268 method 5 1 Italienne 260 ,, crawfish, bisque