Apple Water . . • 15 Arrowroot 16 Arrowroot and Black Currant Drink . • 17 Xll CLASSIFIED INDEX. Arrowroot Milk . . Arrowroot Pudding . PAGE • 17 . 140 Meats. Bacon and Egg Pies PAGE • 19 Barley Cream . 20 Beef Olives 23 Barley Water, Clear • 21 Beef Rolled and Braised . • 23 Barley Water, Thick • 21 Beefsteak and Kidney Pie • 23 Beef Essence . • 23 Birds’ Nests • 26 Beef Tea .... • 24 Calfs Head, Boiled . 42 Beef Tea, Quickly Made . 25 Calfs Head, Mould. • 42 Beef Tea, Raw 25 Calf s Head, Roasted • 42 Beverage, An Excellent . • 26 Case k la Financi^re ■ 44 Bran Tea .... 28 Chaud-Froid of Chicken . 46 Chicken Cream 48 Chicken Cream • 48 Chicken Broth . • 49 Chicken Croquettes . • 48 Chicken Panada 49 Chicken Kromeskies t 49 Cream of Whiting . 60 Chicken Pie • 50 Custard Pudding , 146 Cold Meat Croustades • 53 Eggs .... 69 Cold Meat Shape . 54 Egg Drink • 70 Cold Meat Croquettes • 61 Egg Flip .... » 70 Cornish Pasties • 56 Eggs, Poached • 70 Curry .... • 63 Eggs in Cases . • 71 Curry Cream . • 63 Fish, Stewed . 177 Curry of Prawns • 64 Gruel .... • 89 Cutlets ^ la Reform . 65 Invalid’s Fruit Tart . 97 Cutlets k la Soubise . , 65 Invalid’s Pudding . 97 Cutlets of Foie Gras , 66 Partridges, Boiled . • 125 Cutlets, Indian . 96 Pigeon, Stewed 178 Cutlets, Mutton, with Sauce • 117 Quenelles of Fish , 152 Duck, Roast . • 68 Rabbit, Stewed 154 Dutch Stew . . • 68 Tripe, Boiled . 187 Eggs, Stuffed . • 71 Zephyr of Rabbit • 195 Foie Gras Mixture . . 76 Jellies. Apple Jelly 14. 100 Fowl, Boiled . Fowl, to Draw . Fowl, to Roast Fowl, to Truss for Boiling • 76 77 77 77 Aspic Jelly • 18 Fowl, to Truss for Roasting , 78 Blackberry Jelly . 27 Fricasde of Cold Meat • 81 Calves’ Foot Jelly . • 99 Fricas^e of Rabbit . • 82 Gooseberry Jelly • 100 Galantine of Fowl . • 83 JeUy • 99 Golden Fingers • 86 Lemon Jelly • 106 Grouse Pie 88 Medlar Jelly . 100 Hare, Roasted 91 Ox Foot Jelly . • 100 Hare, Forcemeat • 91 Orange Jelly . . . • 121 Hare, to Jug . • 102 Pine Apple Jelly . lOI Haricot Mutton . 92 CLASSIFIED INDEX. Kill PAGE Heart Stuffed . . . • 93 Indian Cutlets . . . .96 Irish Stew • . . .98 Kidney 104 Kromeskies .... 104 Larded Beef .... 104 Lights and Pluck Stewed . 109 Marengo of Chicken . . 112 Meat Fritters . . . .114 Mince 116 Mince Collops .... 116 Mutton, Boned and Stuffed . 117 Ox Tail, Stewed . . . 122 Partridges in Aspie . . . 124 Partridge Pie .... 125 Partridge, Roast . . . 126 Partridge, Stewed . . 126 Pheasant, Roast . . . 130 Pigeon, To Truss and Roast . 131 Pig’s Head Brawn . . . 131 Pullet ^ r I voire . , .151 Quenelles .... 152 Rabbit, Boiled. . . . 152 Rabbit Cake .... 153 Rabbit Pie .... 153 Rabbit, Roast . . . .154 Rabbit, Stewed . . . 154 Raised Pie .... 154 Rissoles 158 Salmis of Game . . . 161 Sea Pie 165 Snipes k la Bonne Bouche . 174 Steak, Grilled . . . 176 Stew, Brazilian . . . 176 Stew, Exeter .... 177 Stewed Kidney . . . 178 Stewed Pigeon . . * . 178 Stewed Steak .... 179 Sweetbreads . . . .180 Sweetbreads and Mushrooms . 180 Sweetbreads, Cradle of . . 181 .Swiss Stew .... 182 Tripe, Baked .... 187 Tripe, Boiled .... 187 Tripe, Fried .... 188 PAGB

AI-modernized reading of the original text

Apple Water . . • Arrowroot Arrowroot and Black Currant Drink . • Arrowroot Milk . . Arrowroot Pudding . • 17 . 140 Meats. Bacon and Egg Pies • 19 Barley Cream . Beef Olives Barley Water, Clear • Beef Rolled and Braised . • Barley Water, Thick • Beefsteak and Kidney Pie • Beef Essence . • Birds’ Nests • Beef Tea .... • Calfs Head, Boiled . Beef Tea, Quickly Made . Calfs Head, Mould. • Beef Tea, Raw Calf s Head, Roasted • Beverage, An Excellent . • Case k la Financi^re ■ Bran Tea .... Chaud-Froid of Chicken . Chicken Cream Chicken Cream • Chicken Broth . • Chicken Croquettes . • Chicken Panada Chicken Kromeskies t Cream of Whiting . Chicken Pie • Custard Pudding , Cold Meat Croustades • Eggs .... Cold Meat Shape . Egg Drink • Cold Meat Croquettes • Egg Flip .... » Cornish Pasties • Eggs, Poached • Curry .... • Eggs in Cases . • Curry Cream . • Fish, Stewed . Curry of Prawns • Gruel .... • Cutlets ^ la Reform . Invalid’s Fruit Tart . Cutlets k la Soubise . , Invalid’s Pudding . Cutlets of Foie Gras , Partridges, Boiled . • Cutlets, Indian . Pigeon, Stewed Cutlets, Mutton, with Sauce • Quenelles of Fish , Duck, Roast . • Rabbit, Stewed Dutch Stew . . • Tripe, Boiled . Eggs, Stuffed . • Zephyr of Rabbit • Foie Gras Mixture . . Jellies. Apple Jelly Fowl, Boiled . Fowl, to Draw . Fowl, to Roast Fowl, to Truss for Boiling • Aspic Jelly • Fowl, to Truss for Roasting , Blackberry Jelly . Fricasde of Cold Meat • Calves’ Foot Jelly . • Fricas^e of Rabbit . • Gooseberry Jelly • Galantine of Fowl . • JeUy • Golden Fingers • Lemon Jelly • Grouse Pie Medlar Jelly . Hare, Roasted Ox Foot Jelly . • Hare, Forcemeat • Orange Jelly . . . • Hare, to Jug . • Pine Apple Jelly . lOI Haricot Mutton . Kill Heart Stuffed . . . • 93 Indian Cutlets . . . .96 Irish Stew • . . .98 Kidney 104 Kromeskies .... 104 Larded Beef .... 104 Lights and Pluck Stewed . 109 Marengo of Chicken . . 112 Meat Fritters . . . .114 Mince 116 Mince Collops .... 116 Mutton, Boned and Stuffed . 117 Ox Tail, Stewed . . . 122 Partridges in Aspie . . . 124 Partridge Pie .... 125 Partridge, Roast . . . 126 Partridge, Stewed . . 126 Pheasant, Roast . . . 130 Pigeon, To Truss and Roast . 131 Pig’s Head Brawn . . . 131 Pullet ^ r I voire . , .151 Quenelles .... 152 Rabbit, Boiled. . . . 152 Rabbit Cake .... 153 Rabbit Pie .... 153 Rabbit, Roast . . . .154 Rabbit, Stewed . . . 154 Raised Pie .... 154 Rissoles 158 Salmis of Game . . . 161 Sea Pie 165 Snipes k la Bonne Bouche . 174 Steak, Grilled . . . 176 Stew, Brazilian . . . 176 Stew, Exeter .... 177 Stewed Kidney . . . 178 Stewed Pigeon . . * . 178 Stewed Steak .... 179 Sweetbreads . . . .180 Sweetbreads and Mushrooms . 180 Sweetbreads, Cradle of . . 181 .Swiss Stew .... 182 Tripe, Baked .... 187 Tripe, Boiled .... 187 Tripe, Fried .... 188 PAGE

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