» n (2) . 107 „ oatmeal . 1 12 „ rice . 1 18 „ sago . 1 19 ,, semolina . 1 19 ,, tapioca . . 121 Milk roll . • 131 Mince . 46 ,, cutlets • 47 „ moulds • 46 Minced meat for invalids • 156 Mincemeat 1 1 1 Mint sauce • 87 Monday pudding . 1 12 Mulligatawny soup 12 Mushrooms • 77 „ and bacon . • «39 ,, stewed • 77 Mustard sauce • 87 Mutton, breast of • 43 ,, broth 12 „ chops • 47 ,, „ with peas . 47 „ cutlets k la Rdforme . 48 „ „ (1) . 48 .. .. (2) • 48 „ fillet of . • 44 ,, fillets • 44 „ haricot . • 44 i68 INDEX. p Mutton, hashed . ,, Irish stew ,, knuckle, to boil . „ leg, to roast „ „ to boil ,, loin, to roast ,, „ boned and stuffed . ,, neck, to boil ,, „ to roast „ saddle ,, Scotch broth ,, shoulder, to roast Nancy pudding . Nursery cake Oatmeal porridge „ pudding Omelette aux fines herbes „ sweet . Oiled butter Onion sauce Onions, stewed . Orange cake ,, marmalade „ salad „ sauce ,, „ (savoury). „ soufflee . Ox tail soup Oyster sauce Oysters, scalloped Pancakes Parsley sauce „ to fry . Parsnips . Partridges Paste for sticking Pastry, puff Pastry, puff, for meat pies PAGE • 115 „ plain . 1 14 ,, short • 115 Pea soup • '3 „ green . • '3 Peas • 78 Pease pudding . . 160 Pheasants . 66 Pickle for beef . - 35 „ for meat . • 49 Pie, beefsteak • 33 „ chicken . 61 „ pigeon . 66 „ potato • 39 „ rabbit . 69 „ veal . • 55 Pigeon pie . 66 Pigeons, to roast • 67 „ to stew . • 67 Pike, to boil • 25 Plaice • 25 Plum pudding 1 16 ,, „ Christmas [ 16 „ „ plain . 1 16 „ „ without eggs . 1 16 Pommes a la Dauphine . • "3 Pork, boiled • 5° „ chops • 50 » leg • 50 „ loin • 50 „ pie • 59 Porridge . . 146 Possets . • 113 Potato balls 79. 80 ,, cutlets . • 59 ,, mould . . 80 „ pie • 39 „ scallops . . 80 „ soup • H ■AGE 4' 44 45 46 45 46 46 49 49 49 45 49 112 132 146 1 12 146 146 87 87 77 '33 154 156 87 88 1 12 12 88 25 i'3 88 25 78 66 157 114 INDEX. 169 PAGE PAGE Potatoes, to bake 79 Pudding, college 102 it to boil . 78 It cornflour 102 It (new) to boil . 79 ft crumb . 102 tt to brown 79 ft cup 103 It to fry . 80 ft custard, baked 103 tt la Maitre d’Hotel . 81 ft „ boiled 103 It to mash 79 ft farola . 103 It salad . 81 ft fig 103 it scallops 80 ft fruit 104 >1 soufflees 80 ft „ cream, and bread 104 >1 to steam 78 ft gingerbread . ' 05 to stew 81 ft ground rice 107 Pot pourri 157 tf hasty . 107 Pretoria cake 133 ft King’s . 10S Ptarmigan 68 ft lemon . 109 Pudding, Adelaide 94 t J light bread 99 J> Albert . 94 >» Madeira 1 10 It amber 94 ft marmalade custard I JO It angel . 94 ft „ . bread I JO It apple charlotte 94, 95 ft „ suet III tl arrowroot 97 1 1 ,, boiled 1 10 11 baked batter . 97 ft Monday J 12 tt ,, ,, and apple 97 ft Nancy. I 12 tt „ „ and fruit 97 tf oatmeal 1 12 M „ bread and butter 98 t> orange I 12 )) ,, fruit 104 ft plum . I 16 >> Bakewell 97 tt „ Christmas I 16 beefsteak 34 tl „ plain 1 16 >> boiled batter . 98 tt „ without eggs I 16 91 „ bread and butter 98 tl rice J l8 11 ,, fruit 104 tt „ and apple ”7 >9 bread . 99 tt „ with eggs 118 it canary . 99 tt roly-poly

AI-modernized reading of the original text

» n (2) . 107 „ oatmeal . 1 12 „ rice . 1 18 „ sago . 1 19 ,, semolina . 1 19 ,, tapioca . . 121 Milk roll . • 131 Mince . 46 ,, cutlets • 47 „ moulds • 46 Minced meat for invalids • 156 Mincemeat 1 1 1 Mint sauce • 87 Monday pudding . 1 12 Mulligatawny soup Mushrooms • 77 „ and bacon . • «39 ,, stewed • 77 Mustard sauce • 87 Mutton, breast of • 43 ,, broth „ chops • 47 ,, „ with peas . „ cutlets k la Rdforme . 48 „ „ (1) . 48 .. .. (2) • 48 „ fillet of . • 44 ,, fillets • 44 „ haricot . • 44 p Mutton, hashed . ,, Irish stew ,, knuckle, to boil . „ leg, to roast „ „ to boil ,, loin, to roast ,, „ boned and stuffed . ,, neck, to boil ,, „ to roast „ saddle ,, Scotch broth ,, shoulder, to roast Nancy pudding . Nursery cake Oatmeal porridge „ pudding Omelette aux fines herbes „ sweet . Oiled butter Onion sauce Onions, stewed . Orange cake ,, marmalade „ salad „ sauce ,, „ (savoury). „ soufflee . Ox tail soup Oyster sauce Oysters, scalloped Pancakes Parsley sauce „ to fry . Parsnips . Partridges Paste for sticking Pastry, puff Pastry, puff, for meat pies • 115 „ plain . 1 14 ,, short • 115 Pea soup • '3 „ green . • '3 Peas • 78 Pease pudding . . 160 Pheasants . 66 Pickle for beef . - 35 „ for meat . • 49 Pie, beefsteak • 33 „ chicken . 61 „ pigeon . 66 „ potato • 39 „ rabbit . 69 „ veal . • 55 Pigeon pie . 66 Pigeons, to roast • 67 „ to stew . • 67 Pike, to boil • 25 Plaice • 25 Plum pudding 1 16 ,, „ Christmas [ 16 „ „ plain . 1 16 „ „ without eggs . 1 16 Pommes a la Dauphine . • "3 Pork, boiled • 5° „ chops • 50 » leg • 50 „ loin • 50 „ pie • 59 Porridge . . 146 Possets . • 113 Potato balls 79. 80 ,, cutlets . • 59 ,, mould . . 80 „ pie • 39 „ scallops . . 80 „ soup • H ■AGE 4' 1 12 '33 1 12 i'3 Potatoes, to bake Pudding, college it to boil . It cornflour It (new) to boil . ft crumb . tt to brown ft cup It to fry . ft custard, baked tt la Maitre d’Hotel . ft „ boiled It to mash ft farola . It salad . ft fig it scallops ft fruit >1 soufflees ft „ cream, and bread >1 to steam ft gingerbread . ' 05 to stew ft ground rice Pot pourri tf hasty . Pretoria cake ft King’s . 10S Ptarmigan ft lemon . Pudding, Adelaide t J light bread J> Albert . >» Madeira 1 10 It amber ft marmalade custard I JO It angel . ft „ . bread I JO It apple charlotte 94, 95 ft „ suet tl arrowroot 1 1 ,, boiled 1 10 baked batter . ft Monday J 12 tt ,, ,, and apple ft Nancy. I 12 tt „ „ and fruit tf oatmeal 1 12 M „ bread and butter t> orange I 12 )) ,, fruit ft plum . I 16 >> Bakewell tt „ Christmas I 16 beefsteak tl „ plain 1 16 >> boiled batter . tt „ without eggs I 16 „ bread and butter tl rice J l8 ,, fruit tt „ and apple ”7 >9 bread . tt „ with eggs it canary . tt roly-poly

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