Valencia rice, arroz a la Valenciana, 217
Veal, preparations of, chap, xxxvii.,
p. 448 ; collopod, white, 458 : cu-shion
of, 455 ; under-cushion, 449 ; cutlets,
cotelettes, 456 ; fillet, 449 ; noix of,
449 ; neck, 450 ; inanchon de veau b la
Gdrard, 455 ; godiveau, 450 ; granadins,
granade, or granado, 455 ; tendrons,
448, 456; various forms of, 454; head,
calf’s, 450 ; kernels with purde of arti-
choke, 455 ; and ham, and collops,
hitclots, 455 ; loin, 450 ; popiettcs,
4.50, 455 ; roast, braised joints of all !
kind.s, 4.56 : pluck, 4.50
Vegetable marrow, gourd, 338
Venetian sauce, 252
Venison, general account of, chap, xli.,
p. 473 : haricot, 474 ; chops and steaks,
474 ; fry, 474 ; civet, 474 ; scollops,
474 ; Roebuck, cutlets of, 474 ; fillets
and civet, ibid. ; red deer, haunch of,
474; fallow deer fillet, haunch, 473;
buck, haunch, 474
- Verjuice, 230
Vol-au-vent, definition, 370; construc-
tion and management, 365; various
preparations for, 568
Waffles, 404 ; irons, 405 ; kinds of, 405 ;
fancy, 406 ; sweet, French, 406
Water-souchy, or souchet, 193, 194
Water, distilled pure, 613 ; soft and
hard, 611 ; aerated, 613 ; mineral vol-
canic, 612
Weighing apparatus, 59
Wheatears, birds, in capsules with fine
herbs, 506
Whey, curds and, 598 ; gallina curds and
whey, 599 ; composition, 591
Whisky, Scotch and Irish, 617
Whitebait, preparations of, 534 ; fried,
534
Whiting, preparations of, 548
Whiting, pollock or glassen, 548
Wholemeal Bread Proposition, 377
Widgeon, preparations, 506
Wild duck, preparations of, 496 ; mallard,
flapper, ibid., canvas-hack, American,
496
Wild goose, prepai'ations of, 494, 490 ;
barnacles of Wexford and Tralee, 496 ,
Wines and their varieties, 613
Woodcock, preparations of, 504 ; roast,
505; salmis, .500; fillet, 506; trail,
contents of, 505 ; Scotch woodcock,
a to.ast made savoury by additions,
506
Yams or batatas, 340 ; in India, 361
Yarkee or jerked beef, 431
Yorkshire milk and oatmeal, 387
Yourt, yaourt, giayourti, 598
Zest of lomon, 230
Zurdah Pilawo, 216
Zwieback, Gorman rusks, 403
THE END.
BILLINQ AND .SONS, I’lUNTKRS, QUILDFORD.
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Page 456
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
Valencia rice, arroz a la Valenciana, 217 Veal, preparations of, chap, xxxvii., p. 448 ; colloped, white, 458 ; cushion of, 455 ; under-cushion, 449 ; cutlets, cotelettes, 456 ; fillet, 449 ; noix of, 449 ; neck, 450 ; manche de veau à la Gérard, 455 ; godiveau, 450 ; granadins, granade, or granado, 455 ; tendrons, 448, 456; various forms of, 454; head, calf's, 450 ; kernels with purée of artichoke, 455 ; and ham, and collops, hâtelets, 455 ; loin, 450 ; popiettes, 450, 455 ; roast, braised joints of all kinds, 456 ; pluck, 450
Vegetable marrow, gourd, 338 Venetian sauce, 252
Venison, general account of, chap, xli., p. 473 : haricot, 474 ; chops and steaks, 474 ; fry, 474 ; civet, 474 ; scollops, 474 ; Roebuck, cutlets of, 474 ; fillets and civet, ibid. ; red deer, haunch of, 474; fallow deer fillet, haunch, 473; buck, haunch, 474 - Verjuice, 230
Vol-au-vent, definition, 370; construction and management, 365; various preparations for, 568
Waffles, 404 ; irons, 405 ; kinds of, 405 ;
fancy, 406 ; sweet, French, 406 Water-souchy, or souchet, 193, 194 Water, distilled pure, 613 ; soft and hard, 611 ; aerated, 613 ; mineral volcanic, 612
Weighing apparatus, 59 Wheatears, birds, in capsules with fine herbs, 506
Whey, curds and, 598 ; gallina curds and whey, 599 ; composition, 591 Whisky, Scotch and Irish, 617 Whitebait, preparations of, 534 ; fried,
Whiting, preparations of, 548 Whiting, pollock or glassen, 548 Wholemeal Bread Proposition, 377 Widgeon, preparations, 506 Wild duck, preparations of, 496 ; mallard, flapper, ibid., canvas-hack, American,
Wild goose, prepai'ations of, 494, 490 ;
barnacles of Wexford and Tralee, 496 , Wines and their varieties, 613 Woodcock, preparations of, 504 ; roast, 505; salmis, 500; fillet, 506; trail, contents of, 505 ; Scotch woodcock, a toast made savoury by additions,
Yams or batatas, 340 ; in India, 361 Yarkee or jerked beef, 431 Yorkshire milk and oatmeal, 387 Yourt, yaourt, giayourti, 598
Zest of lomon, 230 Zurdah Pilawo, 216 Zwieback, Gorman rusks, 403
THE END.
BILLING AND SONS, PRINTERS, GUILDFORD.
,<i«
S.
• i
♦ 1.1
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m
T’r >
r-^
RECORD OF TREATMENT, EXTRACTION, REPAIR, etc.
Pressmark:
Binding Ref No:
Microfilm No:
Date
Particulars
Chemical Treatment
Fumigation
Deacidification f - ■ f )
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Lamination
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Leather Treatment
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Adhesives
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Remarks