The spirit of cookery

Barley, culinary, general observations, 105 ; soup, 105 ; varieties of, 100 bread and cakes, 375 Barszcze, Borsch, or Polish soup, 210 Basil, sweet, aromatic herb, 90 Bass, or sea-wolf (fish), 548 Bastings, ancient, 78 Batatas, or yams, 340 Bath buns, 401 Batter, varieties of, 274 Batvinia, Russian fish soup, 191 Bavarian cream, 274 Bavaroise, or Bavarian cheese, 274 Bay leaf, aromatic, 90 Beans, broad, 332 ; composition, 332 ; scarlet runners, 333 ; haricot be.ans, 333 ; caution in cooking, 333 ; French green, 332 BOarnaise shallots, sauce, 255 Beeca-fica (bird), 510 Bechamel sauce, 240 Beche de mer, Japanese soup, 218 Beef, prepai'ations of, chap, xxxvi., p. 428 ; aitch-bone, 429 ; synoujuns, 437 ; braised, various forms, 434 ; briskel, 430 ; cured, 429 ; broiled, 429 ; bones, 440 ; cheek (ox). 429, 440 : dried, yarkee, charqui, jerked, 433 ; fillet, various forms, 428-435 ; 11 inks, 435, 430, 438 ; hashed, plain, 440 ; head of ox, 429 ; hunting, sports- man’s round, 437 ; loin, sirloin, 433 ; vaiiations, 434 ; i\ la mode, 439 ; pick- ling, 431 ; pickle of .salt, nitre, etc., 431 ; pickled, dried, smoked, 432 ; powder, 433 ; ribs, 428, 430 ; rolled or collared, 437 ; round, 429, 437 ; sports- man’s, 437 ; rump, 428, 438 ; shoulder, 429 ; sportsmaus round, bniuf do chasse, 437 Beefsteak and rumpstoak, 430 ; beating of, 445 ; broiling, 445 ; philosophy of, 444 ; plain, 4.30 ; for pugilists, 444 ; season for, 444 690 THE SPIRIT OF COOKER') Beof-suet, 284 Beef-tea, 104, 138, 142 ; concentnited, or extraet of l)oef, 112 Boer, preparations of, 616 Beetroot, preparations of red, 216 (Borsch) ; in salads, 356 Beurre noir, or black butter, 255 Beverages, chap. Ivii., X). 611 Bhagi, Hindostanee greens, 360 Bhindi, or Bandeciii, 360 Binegum, or Brinjal, 323, 360 Biscuits : Albert, 412 ; amandes, aux, 401 ; aniseed, German, 412 ; apricot, 412; Brussels = rusks, 403; cake, pan d’ouro of Portuguese, 402 ; champa^e, 5, couper, compound, 401 ; Ginoise, 412, or Italian, 412 ; manqud, Naples, orange, 401 ; peach, 412 ; pistachios. Savoy, 401 ; Sicilian, 412 ; soufilds, 402 ; various small cakes passing under the name of, 402, 412 ; Victoria, 412 Bisque, soup of crayfish, 183 Black pudding, 421 ; game (cock), or grouse, 509 Blanc, or white braise, 233 ; for calf’s head and ears, 233 Blancmanger, 271 ; old medical recipe for, 271 ; its transformation, 271 Blond de veau, or veal gravy, 144 ; in literature, 143 ; 5. la Duchiltelot, 143 ; plain and meagre, with rice or vermi- celli, 144 Boar, wild, various preparations, 173 Boar's head, 471 ; with aspic jelly, 473 ; sauce for, 258 ; variations, 258 Boiling, general consideration of jirocess, 64 ; of chops, Kitchiner's experiment, 66 ; of meat, special consideration, 67 Bones, proportion to meat in joints, 125 ; boiling of, production of gelatine, 117 ; do not make bouillon, 118 ; bouillon of (d’os), romance of, 127 Boning of animals and joint.s, 125 Bordeaux, wines of, 615 Bordelaise sauce, 247 Border of potato paste, so-callod orna- mental, 575 ; of rice, 574 Borsch (Barszcso), Polish ragout, 216 Boucheos, definition, 369 Boudins of forcemeat, 579 ; forcemeat pudding (entrde dc farce), 580 Bouillabaisse, Provencale soup or ragout, 205