English and French cookery

herrings, red, 51 John Dory, 51 lobster cutlets, 51 mackerel, boiled, 52 „ baked with vinegar, 52 ,, rolled, 52 „ stewed, 52 marinade for fish, 52 Mayonnaise, 50 mussels, pickled, 52 oyster fricasse, 52 pie, 50 pudding, 51 sausages, 51 ,, toast, 52 salmon, boiled, 53 ,, cutlets, 53 scalloped fish, 53 skate, crimped, 53 sole, fillets of, 53 „ fried, 53 ,, ,, fillets of, 53 sprats, 53 toasted, 51 turbot boiled, 54 water soucby, 54 whitebait, 54 whiting aux fines herbes, 54 whiting, broiled, 54 „ fried, 54 Flavouring essences, 92 Fowl 5 la Tartare, 72 aux olives, 72 boiled, 72 minced and eggs, 72 roast, 72 sandwiches, 72 Fritters for batter, 92 Fruits, 34 stewed, 92 Frying, 21 Game, 28 grouse, 73 hare, jugged, 73 „ civet of, 74 partridge aux choux, partridge au gratin, 74 „ roast, 74 pheasant, roast, 74 plover, roast, 74 rabbit, boiled, 74 „ pie, 75 : i „ pudding, 75 Game, rabbit stewed, 75 snipes, roasted, 75 turkey, boiled, 75 ,, roasted, 75 ,, to keep sweet, 73 Gazogenes, 137 powders, 137 Giblet pie, 78 with stewed potatoes, Goose, braised, 73 hashed, 73 roasted, 73 Gooseberry fool, 92 souffle, 93 Gruel of patent groats, 110 Ham, boiled, 63 Hominy, for breakfast, 93 as a vegetable, 79 milk, 93 Infants-food, 107-109 Invalid soup, 110 Invalids’ food, 107 Isinglass, 110 Jelly, apple, 89 meat, 110 red currant, 90 strengthening, 110 Kitchen requisites, 127 Lamb, breast of, and peas, Lamb cutlets, fricassed, chops, broiled, 69 roast forequarter of, 69 „ leg of, 69 sweetbreads, fried, 70 Lamps, Martin’s, 138 Lard in pastry, 86 Leeks, 79 Lemonade for invalids, 111 Macaroni, boiled, 93 cheese, 93 Meringues, 93 Mincemeat, 93 Mushrooms, various ways, 79, 80 Mutton, 26 boiled, and caper sauce boiled leg of, 67 „ neck of, 64 breast of, 64 „ baked, of, 64 broth, 111 chops, h la Soyer, 64 ,, grilled, 65 curry of, 65 104 5 llndienne, 66 cutlets of, & la Soubise, cutlets of, 5 la Valenciennes, 65 French ragout of, 67 haricot, 65 hashed, 66 haunch of, 65 Irish stew, 66 Mutton kidneys, broiled or roasted, 66 kidneys, stewed ii la Frangaise, 67 leg of, boiled, 67 minced, 67 ,, with poached eggs, 67 New Zealand, 68 saute, 68 stew, 66 Oatmeal gruel. 111 porridge, 111 Omelette, cooking an, 94 aux fines Herbes, 94 au Ehum, 95 sweet, 94 Onions, ii la creme, 80 Spanish, baked, SO Ox cheek, stewed, 58 Pancakes, 95 Parsley fried for garnish, Parsnips, boiled, 80 fricassed, 80, Paste, puff, 84 Peas, green, 79 Pig, sucking, 64 Pork, 27 boiled pickled, 63 hand of, 63 roast leg of, 63 ,, loin of, 63 pies, 63 Potato 5 la Maitre d'Hotel, Potato, boiled, 80 5 la Bonne Bouche, 80 fried, 81 hash, 81 omelette. 81 pastry, 81 pie, 104 puffs, 81 souffld, 97 Potted compote of prunes, Poultry, 28 Pudding, apple, 84 bachelor’s, 85 barley, 85 batter, 85 bread and butter, 85 „ plain, 85 cabinet, 85 Christmas, 85 college, 85 dumplings, 86 fig, 86 fruit, 86 hasty, 86 invalid, 110 lemon bread, 87 lentil flour, 87 marmalade, 87 milk, economic, 87 Oswego, 87 plum, plain, 87 INDEX. Pudding, queen, 87 rhubarb and batter, 88 ! rice, ground, 87 ,, plain, 88 semolina, 88 ,, French, 88 strawberry and custard, 88 sultana, 88' tapioca, 88 . vermicelli, 188 Yorkshire, 88 Bed currant jelly, 95 Rice for curry, 95 a, drink, 111 milk, 96 riz au gras, 96 snowballs, 96 sweet, 96 with fruit and meringues, 96