5Iutton, preparations of, chap, xx.wiii.,
p. 457 et seq. ; broth, Scotch, 145 ;
boiled leg of, 401 ; brain of sheep, 459 ;
carbonados, 404 ; chops, 404 ; cutlets,
trimming of, 402; braised, grilled,
broiled, crumbed, etc., 463 ; Gouffe on
cutlets it la Slaintenon, 463 ; division
of sheep, 400 ; dunehn of, 466 ; gali-
mafrd of head and pluck, 458 ; haggis,
royal or dunelm, 466 ; haunch, 462 ;
haricot, 465 ; head of sheep, various
preparations, 457, 458 ; soup of, 458 ;
heart, sheep’s, 458 ; kebobs, 405 ;
kidneys, 459 ; leg roast, 461 ; loin,
462 ; Norwegian mode of cooking,
401 ; neck, 462 ; scollops (collops), 465 ;
shouldei', 402 ; Welsh, 400 ; sheep’s
tongue, trotters, 459
Neapolitan cake, 401 ; icc, 587 ; sauce,
247
Nesseh'ode pudding, 586
Niocchi, Italian dumplings, Vienna
Nuckcrln, 385
Nockeln, or Nockcrln=Nuckorln, 385
Nougat of honey, 407 ; of sugar, 407 ;
white of 5Iarseilles, 408 ; brown, 408
Nouilles paste, preparations of, 109,
388 : boiled, etc., 389 ; cake of, 410 ;
timbale, 573
Noyeau, liqueur, 622
Nuckeiin, Viennese dumplings, 385
Nudcln, German, 169
Oatmeal gruel, 371 ; paste, 371
Octopus, or sepia, preparations of, 501
Oil of olives, nuts, almonds, poppy,
sesame, cacao, beechmast, in cookery,
233
Oille, ancient French soup ragout, 212
Oille en potage, 213 ; variations, 214
Oleomargarine, 431
Olive oil in cookery, 281
Olives, stuffed in sauce, 257
011a, Spanish, chap, xvii., 210
Omelette, 593 ; synonym**, 593, foot- i
note ; mode t>f making, 594 ; idain and |
compound, 595 ; fine herbs, 595 ; au j
confitures, 595 ; with fruit, 590 ; with I
kidneys, 590 ; of ostrich egg, 595 ; with |
oysters, Parma cheese, tunny, and ;
shallots, 596
Onions, general account, 346 ; shallot, I
346 ; ciboulo, 347 ; chives, 347 ; garlic, I
317 ; leek, 347 ; rocambole, 347 ; his-
tory and ingi’cdicnts, 848 ; oils of, i
and of the alliaceous and cruciferous j
plants, 349; mustard, honscradish , [
and cresses, 350 ; sauces of onion
called Soubise and Robert, 247
Ortolans in cases, on croustades, 506
Ox-head, 429, 440 ; cheek, braised, etc.,
429 ; brawn as made at Aldershot
Camp, 441 ; ox-palates, en h.atereau,
443 ; canelons, 442 ; paupiettes, en
tortuo, in cases, 443 ; ox-heart, 430 ;
heel (cow’s heel), 430 ; kidney, 431 ;
ox-feiil, 429 ; its value, 209 ; soup of,
209 ; ox-tonguo for entrOes, 446 ;
pickled, 446; ox-sweetbread, 430
Oysters, 559 ; various pi'eparations, 560
Pabrica, mild capsicum, 385
Palm sap and wine, Uindostanec toddy,
621
Panade of chicken, game, venison, 181
Pancakes, ch.ap. xxxl., jj. 389 et scq. ;
special, 392 ; French pannequets,
392 ; varieties, 393 ; comparison with
soufllds, 390
Pancreas. See Sweetbread of calf and
ox, 430
Pancreatiu, ferment, peptonizes cow’s
milk, 603
Panifioation, 380
Pannequets, definition, 370, 392
Parfait d’amour, liqueur, 623
Parisian loaves, 418 ; sauce, 252
Parsley, 99 : chemical ingredient
(apiin), 317 ; sauce, 253 ; butter, 255
Partridges, varieties, 503 ; red-legged,
503, 504 ; breasts, boudins, etc., 504
Pascaline sauce, 248
Passover bread of Jews, 371
Paste of flour, varieties used in culi-
nary operations, chap, xxix., p. 301 ;
almond, for ornaments, etc., 364 ; cold
water, or French paste, 362 ; flour and
suet for moat pudding, 361 ; ditto for
dumplings, dariole cases, 366 ; crous-
tades, 366 ; crustini, 307 ; crustadinos,
367 ; hbt-water paste for raised pie,
Page 449
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton, preparations of, chap. xxviii., p. 457 et seq.; broth, Scotch, 145; boiled leg of, 401; brain of sheep, 459; carbonados, 404; chops, 404; cutlets, trimming of, 402; braised, grilled, broiled, crumbed, etc., 463; Gouffe on cutlets à la Sainte-Menon, 463; division of sheep, 400; dunelm of, 466; galinafree of head and pluck, 458; haggis, royal or dunelm, 466; haunch, 462; haricot, 465; head of sheep, various preparations, 457, 458; soup of, 458; heart, sheep's, 458; kebobs, 405; kidneys, 459; leg roast, 461; loin, 462; Norwegian mode of cooking, 401; neck, 462; scollops (collops), 465; shoulder, 402; Welsh, 400; sheep's tongue, trotters, 459
Neapolitan cake, 401 ; icc, 587 ; sauce,
Nesselrode pudding, 586 Gnocchi, Italian dumplings, Vienna Nockerln, 385
Nockerln, or Nockerln = Nockerln, 385 Nougat of honey, 407 ; of sugar, 407 ;
white of Marseilles, 408 ; brown, 408 Nouilles paste, preparations of, 109, 388 : boiled, etc., 389 ; cake of, 410 ; timbale, 573 Noyeau, liqueur, 622 Nuckeiin, Viennese dumplings, 385 Nudeln, German, 169
Oatmeal gruel, 371 ; paste, 371 Octopus, or sepia, preparations of, 501 Oil of olives, nuts, almonds, poppy, sesame, cacao, beechmast, in cookery,
Oille, ancient French soup ragôut, 212 Oille en potage, 213; variations, 214 Oleomargarine, 431 Olive oil in cookery, 281 Olives, stuffed in sauce, 257 Olla, Spanish, chap. xvii., 210 Omelette, 593; synonyms, 593, foot- i note ; mode of making, 594; plain and | compound, 595; fine herbs, 595; au j confitures, 595; with fruit, 596; with I kidneys, 596; of ostrich egg, 595; with | oysters, Parma cheese, tunny, and shallots, 596
Onions, general account, 346; shallot, I 346; ciboulette, 347; chives, 347; garlic, I 317; leek, 347; rocambole, 347; history and ingredients, 348; oils of, i and of the alliaceous and cruciferous plants, 349; mustard, horseradish, [
and cresses, 350; sauces of onion called Soubise and Robert, 247 Ortolans in cases, on croustades, 506 Ox-head, 429, 440; cheek, braised, etc., 429; brawn as made at Aldershot Camp, 441; ox-palates, en watercau, 443; cannelons, 442; paupiettes, en tortue, in cases, 443; ox-heart, 430; heel (cow's heel), 430; kidney, 431; ox-tail, 429; its value, 209; soup of, 209; ox-tongue for entrées, 446; pickled, 446; ox-sweetbread, 430 Oysters, 559; various preparations, 560
Pabrika, mild capsicum, 385 Palm sap and wine, Hindustanee toddy,
Panade of chicken, game, venison, 181 Pancakes, chap. xxxi., p. 389 et seq.; special, 392; French pannequets, 392; varieties, 393; comparison with soufflés, 390
Pancreas. See Sweetbread of calf and ox, 430
Pancreatic, ferment, peptonizes cow's milk, 603 Panifioation, 380 Pannequets, definition, 370, 392 Parfait d’amour, liqueur, 623 Parisian loaves, 418; sauce, 252 Parsley, 99; chemical ingredient
(apiine), 317; sauce, 253; butter, 255 Partridges, varieties, 503; red-legged, 503, 504; breasts, boudins, etc., 504 Pascaline sauce, 248 Passover bread of Jews, 371 Paste of flour, varieties used in culinary operations, chap. xxix., p. 301; almond, for ornaments, etc., 364; cold water, or French paste, 362; flour and suet for meat pudding, 361; ditto for dumplings, dariole cases, 366; croustades, 366; crostini, 367; croquettes, 367; hot-water paste for raised pie,