Modern cookery, in all its branches

breakfast cake, or Sally Lunn, 549 crust, for hot or cold piesj, 347 receipt for boiling a ham, 258 maitre d’hotel sauce, 116, 117 rice pudding, 433 partridges, 290 semoulina pudding, 430 salad, 140 salad dressing, 140 salmi, or hash of game, 293 thickening, or roux, 106 beans, a la Francaise, 321 beans, an excellent receipt lor, 322 beans, to boil, 321 Fresh herrings (Farleigh receipt for), 74 Fricandeau of veal, 223 Fried anchovies in batter, 84 bread crumbs, 131 bread for garnishing 131 canellons, 385 cod-fish, slices of, 61 Jerusalem artichokes, 33S mackerel, 70 parsnips, 337 potatoes, 313 salsify, 341 soles, 64 Fritters, apple, apricot, orange, or peack 384 brioche, 384 cake, 382 lemon, 384 mincemeat (very good), 383 orange, 384 plain, common, 381 of plum pudding, 382 potato, 384 of spring fruit (rhubarb), 383 Venetian, 383 Fruit, to bottle for winter use, 522 creams, 475 en chemise, 570 isinglaBS jellies, 464-469 632 INDEX. Fruit, to weigh the juice of, 498 directions lor preserving, 496 remarks on preserved, 493 stewed, 456-459 tart, with royal icing. 363 Frying, general directions lor, 176 Galantine of chicken, 266 Galette, 557 Game, to choose, 281 directions for keeping, 281 gravy of, 289 hashes of, 292, 294 Gar-fish, to broil or bake, 77 Garlic, mild ragout of, 126 vinegar, 152 Gateau of mixed fruits, 461 depommes, 4C0 de semoule, or French semoulina pud- ding, 430 de riz, or French rice pudding, 433 Geneva buns, or rolls, 601 Genevese sauce, 117 Genoises a la Heine , or her Majesty’s pastry, 366 German puffs, 484 pudding, 412 pudding sauce (delicious), 413 yeast, observations on, 598 Gertrude d la Creme, 487 Gherkins, to pickle, 532 to pickle, French receipt, 533 Ginger biscuits, cheap, 560 bread, 553 bread, Acton, 552 bread, cocoa-nut, 553 bread, thick, light, 551 candy, 565 oven cakes, 552 wine (excellent), 584 Glaze, to make, 104 Glaze, tc, pastry, 345 Glazing, directions for, 182 for fine pastry and cakes, 345 Goose, to deprive of its strong odour, Obs : 271 to roast, 271 to roast a green, 271 Gooseberries, to bottle for tarts, 429 dried, with sugar, 499 dried, without sugar, 501 Gooseberry jam, red, 500 jam, very fine, 500 jelly, 500, 501 paste, 501 pudding, 435, 408, 420 sauce for mackerel, 120 Grape jelly, 520 Gravies, to heighten the colour and flavour of, 96 introductory remarks on, 84 shm of beef stock for, 97 Gravy, good beef or veal (English receipt), 99 Baron Liebig’s beef (most excellent), 96 riel brown, 99 Gravy, cheap, for a fowl, 101 another cleap, 102 curried, 302 Espagnole, highly-flavoured, 100 Espagnole with wine, 100 for a goose, 102 in haste, 101 jus des rognons, or kidney gravy, 101 orange, for wild fowl, 102 veal, rich, deep-coloured, 98 veal, rich, pale, or consomme, 97 for venison, plain, 99 for haunch of venison, 28-3 rich, for venison, 100 sweet sauce, or gravy, for venison, 100 soup, or stock, clear, pale, 10 soup, cheap, clear, 11 soup, another receipt for, 10 Gray hen, to roast, 291 Green goose, to roast, 271 mint sauce, 132 mint vinegar, 152 orange plum, preserve of, 514 peas, d la Francaise, 320 peas, with cream, 321 pea-soup, cheap, 40 peas-soup, excellent, 39 peas- soup, without meat, 39 Greengage jam, or marmalade, 515 Groseillee, 513 Ground rice puddings, 435 in pudding-pies, 371 Grouse, to roast, 292 salmi of, 292 Guava, English, 520