Myra's cookery book

33 1 lobster 255 fish 32 11 mayonnaise ... 270 ,, fish, with herbs 31 11 mint ... 253 ,, flour iS 11 onion ... 253 ,, forcemeat ball 24 11 oyster 254 ,, green pea 9 11 piquante 265 ,, hare .*• ••• ••• 28 • INDEX. IX TAGE PAGE Soup, haricot bean ... 1 1 Spinach, boiled 227 )) Italian paste ... 25 Sponge sandwiches ... 309 )) lentils ... 10 Sucking pig, roast 134 ) ) macaroni 21 Suet crust 276 )) maigre, without meat i6 Sugar, to boil for syrups ... 382 ) 1 maize ... 20 ,, to clarify 383 n meat broth, or Con- somme 6 ) ) milk 23 Talmouses 401 ) ) mock turtle 27 Tart, apple 288 )) mutton broth ... 5 ,, apple, German receipt 290 1) onion 1 1 ,, cranberry 288 1) onion, with cheese 12 ,, French... 2gi n oyster ... 32 ,, fruit 287 J7 ox-cheek 27 ,, rhubarb 2S8 i» partridge 29 Tartlets ... 289 )) potato and sorrel 14 Teal, Widgeon 200 )) pumpkin 15 Tomatoes, roasted ... 230 j j rice (I) 18 ,, stewed ... 229 n rice (II) 19 ,, stuffed 228 rice (III), simpler 19 ,, puree of ... 229 >» rice milk 20 ,, preserved 380 rice and tomato 26 Turkey, to truss a 159 sago 21 ,, boiled 161 sago milk 21 ,, roasted 160 »> semolina 22 ,, giblets, a la bour- semolina milk ... 22 geoise 162 >) sorrel, with cream 15 ,, salmis of ... 164 spinach 12 ,, stewed, en daube ... 162 n split pea 13 ,, to warm up, a la ii stock, made in an hour 2 bonne Femme ... 163 )) stock, Pot-au-Feu 2 ,, to warm up, en )j stock, * Pot-au-Feu, capitolade 163 another 4 ,, to warm up, a la n stock, quickly made ... I chipolata 164 »j stock, quickly made. Turnips, boiled 230 another I ,, I'rench way 230 strong fish stock 29 ,, a la poulette 231 n tapioca (I) 23 ,, minced 231 n tapioca (II) 23 ,, with mustard sauce 232 j> vegetable 7 n vegetable, without meat ... 16 Veal, blanquette of 105 11 vegetable, a puree 8 ,, breast, roasted 96 11 vegetable, thick 8 ,, breast, with white 11 vermicelli 22 sauce 97 1* water Souchy 33 ,, cake 106 Soups, to clear 34 ,, croquettes 106 Spanish onions, a I’etuvue ... 2ig ,, cutlets ... Spinach, au jus 227 „ cutlets, a la bourgeoise 91 X INDEX. PAGE pagH Veal cutlets, glazed 93 Venison cutlets '75 n cutlets, sautees Q2 ,, haunch, roasted ... 173 >» cutlets, with sorrel ,, .' 93 ,, hashed '74 fillet, roasted ... . 94 ,, neck and shoulder '73 )> fricandeau of... ’... 98 ,, stewed '74 )) knuckle of, boiled 97 Vols-au-vent, small 287 n loin, roasted ... 95 >> minced 105 5 J shoulder, roasted 95 Wild duck, to truss 198 1 1 shoulder, stewed 95 ,, „ to carve '99 Vegetable rnarrrow, al’etuvee 233 ,, „ roasted ... 198 ,, baked ... 233 ,, ,, ragout of 200 ,, boiled ... 232 ,, ,, salmis of '99 Venison, collops 175 Windbags, German receipt... 302 « Doherty & Co., Printers, 6, Great Newport Street, St. Martin’s Lane, , London, W.C. i BROWN. & POISON’S CORN FLOUR FOR THE NURSERY. In ordinary cases the only suitable food for young infants is milk.