Modern cookery, in all its branches

Calf’s feet jelly, modern varieties of, 465 to prepare for stock, 453 stewed, 228 stock, 453 stock, to clarify, 454 Calf’s liver, stoved oi stewed, 228 roast, 229 sweetbreads, 227 Cambridge milk punch, 581 Candy, cocoa-nut, 566 ginger, 585 orange-flower, 565 orange-flower (another receipt for), 6C6 Canellon de bceuf, 201 Canellons, filled with apricot or peach mar malade, 385 of brioche paste, 385 Caper sauce, 121 sauce for fish, 121 Capillaire in punch, 580 Caramel, to boil sugar to, 563 the quickest way, 563 Carp, to stew, 82 Carrots, au beurre, 336 to boil, 335 in their own juice 337 mashed, or buttered (Dutch), 333 in plum pudding, 417 sweet, for second course. 336 the Windsor receipt {Entree), 335 Carrot, soup, common, 20 soup, a finer, 20 Casserole of rice, savoury, 351 of rice, sweet, 438 Catsup, the cook’s, or compound, 149 lemon. 150 mushroom, 146, 148 mushroom, double, 148 pontac, for fish, 150 tomata, 151 walnut, 149, 150 Cauliflowers, to boil, 325 French receipt for, 325 a la Francaise, 326 with Parmesan cheese, 325 Cavalier’s, the, broil, 240 Cayenne, vinegar. 153 Celery, boiled, 341 salad, to serve with pheasants, sauce, 128 stewed, 341 Chantilly baskets, 474 Charlotte de pommes, or apple Charlotte, 488 a, la Parisienne, 487 Chatnies (Mauritian), 144, 610 Cheese, damson, 520 in fondu, 379 Italian pork, 2G0 with maccaroni, 392 v/ith maccaroni, a la Heine, SG3 in ramakins, 37 5 to serve with while and maccaroni soup, Cheesecakes, cocoa-nut (Jamaica receipt), Madame Werner’s Rosenvik, 372 Cheesecakes, cocoa-nut (Jamaica receipt), 371 Cherries, branched, morella, 571 Cherries, compote of Kentish, 453 compote of morella, 458 morella, to dry, 504 dried with sugar, 502 dried without, 503 dried, superior receipt, 503 to pickle, 532 brandy, 579 cherry, cheese, 504 cherry, paste, 504 Chestnuts, boded, 574 roasted, 574 stewed, 342 Chestnut forcemeat, No. 15, 1G2 sauce, brown, 129 sauce, white, 129 soups, 19 Chctney, various ways of making, 144 Chicken, broiled, 274 cutlets, 275, 276 fried, & la Malabar, 276 patties (good), 359 potato pasty, 350 Chicken pie (common), 353 modern pie, 353 Chickens, boiled, 273 fricasseed, 275 in soup, 29 China chilo of mutton, 241 Chocolate, almonds, 5G8 drops, 567 to make, 592 Spanish receipt for making, 592 Chops, lamb or mutton, broiled, 241 mutton, stewed in their own gravy (good), 240 pork, 251 Chorissa, or Jewish sausage, with rice, G07 Christopher North’s own sauce for many meats, 119 Cocoa, to make, 593 Cocoa-nut candy, 566 cheesecakes, 371 in curries, 296 Doce, 490 gingerbread, 553 macaroons, 545 puddings, 424 soup, 19 Cod fish, to boil, 61 slices of, fried, 61 stewed, 62 stewed in brown sauce, 62 Cod’s sounds, to boil, 63 to fry in batter, 63 Coffee, to boil, 591 breakfast, French, 590 burnt, or coffee d la Mililaire , vulgarly called Glosia , 592 to filter, 590 directions for making, 589 strong, clear, to serve after dinner, called cafe non , 592 remarks on, 587 to roast, 588 roaster, 588 Cold, calf’s head, to re-dres3, 214 Cold, fowls, ditto, 276, 277 leg of mutton, ditto, 207 maitre d’kotel, sauce, 133 meat, excellent sauces to sev e with 133, 134, 136 salmon, to dress, 59 turbot, ditto, 59 Collops minced, au naturel, 201 savoury minced, 201 saule-pwa. for frying, 176 Scotch, 226 Scotch minced, 202