Modern cookery, in all its branches

Rabbits, to boil, 286 Rabbit, to fry, 287 to roast, 286 . soup, d la Heine, 31 soup, brown, 31 Radishes, turnip, to boil, 318 Ragout, mild, of garlic, 126 Raisin puddings, 441, 442 wine, which resembles foreign, 583 Ramakins a I’Ude, 375 Raspberries, to preserve for creams or ices, without boiling, 506 Raspberry jam, 506 jam, red or white, 506 jelly, for flavouring creams, 507 jelly, another good, 508 vinegar, very fine, 578 Red cabbage, to stew, 340 Regent’s, or George IV.’s punch (genuine), Bemoulade, 137 Rhubarb, or spring fruit, compote of, 457 Rice, to boil for curries, or mullagatawny soup, 36 boiled, to serve with stewed fruit, &c,, cake, 546 casserole of, savoury, 351 casserole of, sweet, 4SS croquettes of, 385, 386 savoury croquettes of, 386 puddings, 419, 420, 433-435 soup, 14 soup, white, 15 sweet, a la Tortugaise, or [illustration: aros a la Tortugaise] Rice flour, to make, 154 soup, 15 to thicken soups with, 4 Risotto d la Milanaise, 615 Rissoles, 387 very savoury, English {entree), 387 Roasting, general directions for, 169 slow method of, 171 Kcast beef (see Chapter X.) chestnuts, 674 Roast game (see Chapter XV.) lamb (see Cnapter XII ) mutton (see Chapter XII.) potatoes, 312 pork (see Chapter XIII.) poultry (see Chapter XIV.) veal (see Chapter XI.) Rolled shoulder of mutton, 240 ribs of beef, 198 sirloin of beef, 198 Roll, beef, or canellon de loevf, 201 Rolls, breakfast or dinner, 600 Geneva, 601 excellent meat, 360 Roux, or French thickening brown (for sauces), 106 white, 106 Rusks, sweet, 554 Rusks, 602 Sago soup, 14 Salad, to dress (English), 140 forced eggs for garnishing, 137 French, 140 of mixed summer fruits, 570 excellent herring (Swedish receipt), lobster, 142 very elegant lobster, 584 orange, 571 peach, 570 the Poet’s receipt for, 135 Suffolk, 141 walnut, or des cerneaux, 1 41 Yorkshire ploughman’s, 141 dressings and sauces, 140 sorrel, 142 of young vegetables, 141 Salamander to brown with, 183 Salmi of moor fowl, pheasants or partridges, French, or hash of game, 292 of wild fowl, 294 Salmon a la Genevese, 59 d la St. Marcel, 60 baked over mashed potatoes, 60 to boil, 59 crimped, 60 to fry in oil, 607 pudding (Scotch receipt), 60 Salsify, to boil, 341 to fry in batter, 341 Salt fish, to boil, 62 a la maitre d’hotel, 63 Salt, to, beef, in various ways, 196 Sandwiches, lemon, 374 pastry, 374 Sand-launce, or Sand-eel, mode of dressing. Salzburger Nockerl, 620 Sauce (American), cold, for salads, salt fish, &c., 133 anchovy, 115 baked apple, 124 boiled apple, 124 brown apple, 125 arrowroot, clear, 403 Index, Sauce, asparagus, for lamb cutlets, 120 bechamel, 107 bechamel maigre, 108 another common bechamel, 103 bread, 112 bread, with onion, 113 caper, 121 brown caper, 121 caper for fish, 121 celery, 128 brown chestnut, 129 white chestnut, 129 Chatney, capsicum, 144 Chatney, sausage, 609 Chatney, shrimp (Mauritian receipt), Chatney, tomato, 609 Chatney (Bengal receipt), 146 Christopher North’s own (for many meats), 119 crab, 114 cream, for fish, 115 common cucumber, 121 another common cucumber, 122 white cucumber, 122 currants, 404 Dutch, 111 cold, Dutch, 133 common egg, 110 egg, for calf’s head, 111 very good egg, 110 English, for salad, cold meat, &c., 134 epicurean, 151 mild eschalot, 127 Espagnole, 100 Espagnole, with wine, 100 fricassee, 112 fruit, superior, 404 mild garlic, 126