Modern cookery, in all its branches

parsnip, 22 another parsnip, 22 partiidge, 35 common peas, 41 peas, without meat, 42 rich peas, 41 cheap green peas, 40 an excellent green peas, 89 green peas, without meat, 39 pheasant, 33 another pheasant, 34 potage aux nouilles, or taillerine soup, potage h la Heine, 29 potato, 21 Soup, rabbit, & la Heine, 31 brown rabbit, 31 rice, 14 cheap rice, 44 rice flour, 15 white rice, 15 sago, 14 sausage (Swedish receipt), 377 semola and soujee, 13 semoulina, 12 semoulina (or soup a la Semouls), 12 a cheap and good stew. 43 spring, 38 taillerine, 14 tapioca, 14 economical turkey, 33 common turnip, 21 a quickly made turnip, 21 turtle, mock, 23 mock turtle, old-fashioned, 26 vermicelli (or potage au vermicelle ), 12 stock for white, 15 Westerfield white, 22 a richer white, 23 Soups, directions to the cook for, 2 to fry bread to serve with, 5 ingredients used for making, 1 nouilles to serve in, 5 mutton stock for, 16 to thicken, 4 time required for boiling down, 4 vegetable vermicelli for, 5 Spanish sauce, or Espagnole, 100 sauce, with wine, 100 Spiced beef, 199 Spinach, a VAnglaise, or English fashion, 317 common English modes of dressing, French receipt for, 316 green, for colouring sweet dishes, &c., dandelions dressed like, 318 Sprouts, &c., to boil, 332 Steamiug, general directions for, 172 Stewed beef-steak, 189 beef-steak, in its own gravy, 189 beet-root, 340 cabbage, 333 calf’s feet, 228 calf’s liver, 228 carp, 82 celery, 341 cod-fish, 62 cucumber, 323 eels, 84 figs, 492 fillet of mutton, 238 fruits (various), 456-459 hare, 286 lamb cutlets, 246 leg of lamb with white sauce, 245 loin of lamb in butter, 246 lettuces, 319 mackerel, in wine, 72 fillets of mackerel in wine (excellent), 72 mutton cutlets in their own gravy, 340 onions, 342 T T INDEX Stewed oxtails, 195 ox, or beef tongue (Bordyke receipt), oysters, 86 sea-kale in gravy, 316 soles in cream, 67 tomatas, 327 trout, 80 turnips in butter, 334 turnips in gravy, 335 knuckle of veal, with rice or green peas, shoulder of veal, 219 shoulder of venison, 283 Stew, a good English, 191 a good family, 242 a German, 190 an Irish, 242 baked Irish, 243 Spring stew of veal, 224 a Welsh, 191 Stew, to, shin of beef, 192 a rump of beef, 194 Stewing, general directions for, 173 Stew-pan, copper, 181 Stock, clear pale, 11 for white soup, 13 mutton, for soups, 14 shin of beef for gravies, 97 pot, 169 Store sauces, 145-155 Strawberries, to preserve, for flavouring creams, &c., 506 Strawberry vinegar, 577 jam, 504 jelly, 505 isinglass jelly, 468 tartlets, 375 vinegar, of delicious flavour, 577 Stufato (a Neapolitan receipt), 615 Stuffing for geese and ducks, No. 9, 160 Cook’s stuffing for geese and ducks, Sualoise, or apple hedgehog, 480 Sualoise of peaches, 488 Suet crust, for pies, superior, 848 common, 348 Sugar glazings, and icings, for fine pastry and cakes, 543 barley, 564 grains, to colour, for cakes, &c., 542 to boil, from candy to caramel, 563 to clarify, 562 Swan’s egg, to boil, 448 forced, 447 en salade, 448 Sweetbreads, to dress, 227 a la Maitre d’hotel, 227 cutlets, 227 small entrees of, 232 roasted, 215 Sweet, patties a la minute, 387 Syllabub, a birthday, 681 Syllabubs, superior whipped, 476 Syrup, fine currant, or sirop de groseilles,