Modern cookery, in all its branches

ramakins a la Viennoise, 375 raspberry puffs, 375 rice a la Vatiled, 440 salad of lobster, 142 sea-kale, 316 sea-kale stewed in gravy, 316 scooped potatoes, 312 spinach a l'Anglaise, 317 spinach (French receipt), 316 stewed celery, 341 strawberry blamange, 477 strawberry isinglass jelly, 468 strawberry tartlets, 375 Suidoise of peaches, 488 sweet carrots, 336 sweet casserole of rice, 438 sweet maccaroni, 490 Swiss cream, or trifle, 473 tartlets of almond paste, 367 tipsy cake, or brandy trifle, 474 tourte meringuee, 363 trifle (excellent), 473 truffles a l'Italienne, 331 truffles a la serviette, 331 turnips in white sauce, 334 Venetian fritters, 383 Vol-au-vent a la creme, 358 Vol-au-vent of fruit, 358 Vols-au-vent, small, a la Parisienne, 374 Epicurean sauce, 151 Eschalots, to pickle, 537 to serve with venison, 284 Eschalot sauce, mild, 127 vinegar, 152 wine, 153 Espagnole, or Spanish sauce, 100 with wine, 100 * Though not included in this list, all sweet puddings are served as entremets, except they replace the roasts of the second course. G31 Fairy Fancies (fantaisies de fees), 368 Fanchonnettes (entremets), 374 Fancy jellies, 469 Fermentation of bread, 604 Feuilletage, or fine puff paste, 345 Figs, stewed, 492 Fillets of mackerel boiled, 71 of mackerel, fried or broiled 71 of mackerel stewed in wine, 72 of soles, 65 of whitings, 68 Fillet of mutton, 238 of veal au bechamel, with oysters, 215 of veal, boiled, 217 of veal, roast, 216 Finnan haddocks (to dress), 74 Fish, to bake, 55 boiled, to render firm, 54 brine, for boiling, 54 best mode of boiling, 53 to choose, 48 to clean, 50 cooking, mode of, best adapted to different kinds of, 51 fat for frying, 55 to keep, 51 to keep hot for table, 56 to know when cooked, 55 to sweeten when tainted, 51 salt, to boil, 62 salt, a la maitre d' hotel, 63 salt, in potato-pasty, 350 shell, dishes of, 85 Flead, or flead crust, 347 Flavouring, for sweet dishes, 456 Flounders, to boil, and fry, 75 Flour, browned, for thickening soups, &c., 17 Flour of potatoes (fecule de pommes de terre), of rice, 154 Fondu, a, 379 Forced turkeys’ or swans’ eggs, 447 turkey, 268 Forcemeats, general remarks on, 156 Forcemeat balls for mock turtle, No. 11, 160 chestnut, No. 15, 162 Mr. Cooke's for geese or ducks, No. 10, 160 good common, for veal, turkeys, &c. No. 1,157 another good common, No. 2, 157 French, an excellent, No. 16, 163 French, called quenelles, No. 17, 163 for hare, No. 8, 160 mushroom, No. 7, 159 oyster, No. 5, 159 oyster, finer, No. 6, 159 for raised, and other cold pies, No. 18, 164 common suet. No. 4, 158 superior suet, No. 3, 158 Fourneau economique, or portable French furnace, 494, 495 Fowl, a, to bone, without opening it, 265 to bone, another wav 265 Fowl, to bone, for fricassees, &c., 266 to broil, 274 a la Carlsfors, 273 fried, a la Malabar {entree), 276 hashed, 276 minced (French and other receipts), 277 minced, French receipt {entree), 276 roast (French receipt), 273 to roast a, 272 scollops of, au bechamel, 278 Fowl-Guinea, to roast a, 273 Fowl, wild, 294 salmi of, 294 Fowls d la mayonnaise, 278 to bone, for fricassees, curries, and pies, 265 boiled, 274 cutlets of, English {entree), 275 fricasseed, 275 cold Jritot of, 277 cold, grillade of, 278 French batter, for frying fruit, vegetables, &c., 130 melted butter, '09