The spirit of cookery

Since, game, breasts of, 252; game- 1 lUvoured, 25(5 ; garlic butter, 25(5 ; Gascony, 250 ; gastronomer’s (gourmet's), j 255 ; Genevoise, 257 ; Giuoise, 247 ; gherkin, 24(5 ; German sweet, 254 ; ! German sweet for boar's head, 471 ; au fumet de gibier, 25G ; gooseberry 252 (groseilles ii maquereaux, 253) ; gourmets, des, 255 ; gravy for roast veal, 248 Sauce, hashed, 25(5 ; hatelets, aux, or ateliers, 249; hollandaise or Dutch, 243; horseradish, 249 Sauce, Italian brown (rousse), 240 ; white, 248 ; ivory sauce=old name fur veloute, I’ivoiro, 250 ; jolly, savoury sauce of, 258 Sauce, lentils, sauce of puree of, 257 ; lime juice for puddings, 421; lobster-, 250, 252 : Lyoirs, brown, 240 Sauce, maitre d'hotol, a la, -251 ; cold, 258 : marinades, 258; boiled savoury and cold aqueous short, 259; matelote, 247 ; mayonnaise, 257 ; green mayonnaise or i-avigote, 258 ; red or coral, 258 ; with savoury jelly, 25S ; melted butter, 225 ; mint sauce, moringa root, 249 ; mushroom, white pascaline, 248 ; mushroom pur6e, 250 ; mussel, 254 ; mustard, 253 S nice, Neapolitan, 247 ; matelote, 247; Sauce, olives, stuffed or farcied of, 257 ; onion, Robrrt, etc., orange (bitter) or bigarade, 247 ; Orleans, 248 ; oyster, Sauce, Parisian, 252 ; parsley, 253 ; parsley and butter or browneci butter, 255 ; plush green, 250 ; piquante, brown, 240 ; piqu into for roebuck, 255 ; poivrade, 247 ; cold or popper, 258 ; Polish, 252 ; poor man’s, 254 ; Portuguese, 217 ; provengale, 240 ; proveiiijale garlic butter, 257 ; purOe do pois, 250 Sauee, ravigote, green, 252 ; white, 250 ; regency brown, 247 ; rOmoulade or sharp, 257 ; Robert, 217 ; roux whito and red in, 228 ; Russian, white, 248 Sauce, saffron, spice in, kariiirindieniio, 250 ; salmis for, 210 ; sharp and black butter, 255 ; shrimp, 252 ; Sicilian, 252 ; son-cl, puriSo of, 250 ; spinach, 250 ; sturgeon, 247 ; suprOme cf fowl, 249 ; sweet Gorman, for venison, 254 Sauce, tartare, 257 ; tomatoes, brown, 240; tomatoes, red, 248 ; tortue en, for calf's head, 2 10 Sauco, vanilla, 257 ; Venetian, 252 ; ventre du, 247 ; vert pr6, 2,50 Sauce, white or bland, 229, 215; whito voloutO, 2.19 ; coulis blanc, 239 ; whito butter, 245 ; wine, German, 229 Sauce, yellow, with eggs, 245 Sauerkraut, German, 344 ; French, 345 ; Bavarian, 345 Savoury (Satureja), aromatic herb, ilO ; winter savoury, summer savoury, xhkl. Savoy cabbage, 343 ; cake, biscuit, 401 Saxon green dumplings, 385 Scad (fish), horse-mackerel, 548 Sohmarn, Bavarian pancake, 371, 391 Scollop, 500 Scorzonera, or salsifis, 318, 402 Scotch broth (mutton), 145 ; bread, 403 ; haggis, 400 Scriblita of Romans (pancakes), 394 Seakalo, preparations of, 342 Seer (Bombay fish), braised, en papillote, Semolina, mode of making, 109 ; in souids Sepia (octopus), 500 Shallot (echaloto), green condiment, 346 Sheep. See Mutton ; head, 457 ; soup, 458 ; various preparations, 458 ; trotters, 459 ; kidneys, 459 ; tails, 459 Sherbet, from fruit, 623 Sherry wine, 613 ; preparations of, 014 Shins of beef, 429 Shrimps, preparations of, 558 ; sauce, Sicilian sauce, 252 Sillabub, nature and varieties, 604 Skilly, or grael, 370 ; derivation of, 370 Skipper, or saucy piko, 548 SkuUion, or scullion, 387 Smelts, fried, 532 ; praise of, by Brill.it Savarin, 269 Snipe, preparations of, 501; salmis, 506; trail of, 505 Snow milk, 279