Chutney, Bengal, 241 Civit of hare, 131 Cleanliness in cooking, 201 Cod, boiled, 192 — salt, 192 Colcannon, 233 Cream, ginger ice, 299 — Italian ice, 295 — lemon ice, 299 ■ — pine apple ice, 299 — raspberry and cur- rant, 299 — strawberry ice, 299, 300 — tapioca, 297 — whipping of, 293 Croquettes, 221 — fish, 196 Crust, suet, 154 Curried fowl or chicken, 242 — eggs, 245 — meat, 244 — rabbit, 243 Curries, 69 Curry, dry, 244 — powder, 69 Custard, savoury, 120 Custards, 170 Cutlets, lobster, 198 — mutton, 264 — veal, 256, 257 Diet of children, 51 Duck, roast, 269 — braised with turnips, 269 Eels, stewed, T23 Egg and bread-crumb, 187 Eggs, curried, 245 — snow, 169 Fish croquettes, 196 — selection of, 60, 61 Forcemeat, chestnut, 278 — veal, 166 Fowls, boiled, 271 — curried, 242 — fricasseed, 271 — roast, 270 — stewed, 126 Freezing, 300 French beans, plain, 237 — — with fine herbs, „ . 237 Fritters, 284 — apple, 296 Galantine, 273 Genoese pastry, 149 Glaze, how to prepare, 280 — how to use, 281 Goose, roast, 270 Gooseberry trifle, 173 Gravy, 278 Grouse, roast, 266 Guinea fowls, roast, 267 Haddock, baked, 198 — pudding, 197 Ham, to cook, 249 Hare, civit of, 131 — jugged, 130 Haricot beans, with eggs, 241 _ Herbs, dried, 84 — how to preserve, 84 Hotch-potch, 123 Ice creams, 290 Ices, cherry water, 298 — clarified sugar for 298 — currant, 299 — ginger, 299 — Italian, 295 Index , 303 Ices, lemon water, 298 — — cream, 299 — raspberry, 299 — strawberry, 299 Instructions, general, 23 Jellies, aspic, 277 — calfs foot, 290 — medlar, 296 Khichry, 246 Kidney, stewed, 139 — saute, 139 Kitchen utensils, 19 Kreatone, 128 Lamb cutlets, 265 — roast breast of, 265 — — hind-quarter of, 264 Lecture on early English food and cook- ing, 7 — — houses of the working and middle classes, 16 — — lighting a fire, 20 — — economy of close ranges, 22 — — general .instruc- tions, 23 — — stock soups, and pot-au-feu, 26 — — education ofgirls, 28 — — mistresses and servants, 39 — — the function of food, and the feeding of children, 49 — — hashes and stews, 53 — — stews, 54 — — frying, 55 — — fish, 60 — — melted butter, and sauces, 62 — — tinned meat, 64, 222 — — vegetables, 68 — — curries, 69 — — roasting, boiling, broiling, &c., 71 — — preparation of omelettes, 76 — — purees, 82 — — the use of butter for soups, 82 — — dried herbs, 84 — - — how to choose poultry, Scc.,281 Lecture on salads, 284 — — jellies, ice creams, &c., 290 Lentils and bacon, stewed, 136 Liaisons, 83 — how to prepare, 83 Liver and bacon, 260 Macaroni, boiled, 142 — a la Milanaise, 143 — with cheese and but- ter, 143 Macedoine, 294 Mackerel, boiled, 195 — broiled, 194 Maquereau a la Nor- mande, 195 Marinading, 249 Marrow, vegetable, 136 — — boiled, 238 Meat, curried, 244 Melted butter, lecture on, 62 — — plain, 202, 203 Meringue, apple and rice, Mullet, grey, broiled, 193 — red, baked, 193 Mutton, boiled leg of, 262 — braised leg of, 263 — cold, how to utilise, 273 — cutlets, 264 — haricot, 133, 134 — hashed, 121 — roast leg of, 261 Omelettes, bacon, 283 — cheese, 282 — lecture on, 76 — plain, 282 — souffle, 283 — sweet, 283 Onions, stewed, 135 Orange compote, 294 Ox tongue, 275 — palate, 275 Oyster kromeskies, 301 Parsnips, fricassee of, 235 Partridge, roast, 266 Paste, puff, 158 — for fruit pies, 161 — — tartlets, 159 — short, 160 [ties, 160

AI-modernized reading of the original text

Chutney, Bengal, 241 Civit of hare, 131 Cleanliness in cooking, 201 Cod, boiled, 192 — salt, 192 Colcannon, 233 Cream, ginger ice, 299 — Italian ice, 295 — lemon ice, 299 ■ — pine apple ice, 299 — raspberry and currant, 299 — strawberry ice, 299, — tapioca, 297 — whipping of, 293 Croquettes, 221 — fish, 196 Crust, suet, 154 Curried fowl or chicken, — eggs, 245 — meat, 244 — rabbit, 243 Curries, 69 Curry, dry, 244 — powder, 69 Custard, savoury, 120 Custards, 170 Cutlets, lobster, 198 — mutton, 264 — veal, 256, 257 Diet of children, 51 Duck, roast, 269 — braised with turnips, Eels, stewed, T23 Egg and bread-crumb, 187 Eggs, curried, 245 — snow, 169 Fish croquettes, 196 — selection of, 60, 61 Forcemeat, chestnut, 278 — veal, 166 Fowls, boiled, 271 — curried, 242 — fricasseed, 271 — roast, 270 — stewed, 126 Freezing, 300 French beans, plain, 237 — — with fine herbs, „ . 237 Fritters, 284 — apple, 296 Galantine, 273 Genoese pastry, 149 Glaze, how to prepare, 280 — how to use, 281 Goose, roast, 270 Gooseberry trifle, 173 Gravy, 278 Grouse, roast, 266 Guinea fowls, roast, 267 Haddock, baked, 198 — pudding, 197 Ham, to cook, 249 Hare, civit of, 131 — jugged, 130 Haricot beans, with eggs, 241 _ Herbs, dried, 84 — how to preserve, 84 Hotch-potch, 123 Ice creams, 290 Ices, cherry water, 298 — clarified sugar for — currant, 299 — ginger, 299 — Italian, 295 Index , Ices, lemon water, 298 — — cream, 299 — raspberry, 299 — strawberry, 299 Instructions, general, 23 Jellies, aspic, 277 — calfs foot, 290 — medlar, 296 Khichry, 246 Kidney, stewed, 139 — saute, 139 Kitchen utensils, 19 Kreatone, 128 Lamb cutlets, 265 — roast breast of, 265 — — hind-quarter of, Lecture on early English food and cooking, 7 — — houses of the working and middle classes, — — lighting a fire, 20 — — economy of close ranges, 22 — — general .instructions, 23 — — stock soups, and pot-au-feu, 26 — — — education of girls, — — mistresses and servants, 39 — — the function of food, and the feeding of children, 49 — — hashes and stews, — — stews, 54 — — frying, 55 — — fish, 60 — — melted butter, and sauces, 62 — — tinned meat, 64, — — vegetables, 68 — — curries, 69 — — roasting, boiling, broiling, &c., — — preparation of omelettes, 76 — — purees, 82 — — the use of butter for soups, 82 — — dried herbs, 84 — - — how to choose poultry, Scc.,281 Lecture on salads, 284 — — jellies, ice creams, &c., 290 Lentils and bacon, stewed, Liaisons, 83 — how to prepare, 83 Liver and bacon, 260 Macaroni, boiled, 142 — a la Milanaise, 143 — with cheese and butter, 143 Macedoine, 294 Mackerel, boiled, 195 — broiled, 194 Maquereau a la Normande, 195 Marinading, 249 Marrow, vegetable, 136 — — boiled, 238 Meat, curried, 244 Melted butter, lecture on, — — plain, 202, 203 Meringue, apple and rice, Mullet, grey, broiled, 193 — red, baked, 193 Mutton, boiled leg of, 262 — braised leg of, 263 — cold, how to utilise, 273 — cutlets, 264 — haricot, 133, 134 — hashed, 121 — roast leg of, 261 Omelettes, bacon, 283 — cheese, 282 — lecture on, 76 — plain, 282 — souffle, 283 — sweet, 283 Onions, stewed, 135 Orange compote, 294 Ox tongue, 275 — palate, 275 Oyster kromeskies, 301 Parsnips, fricassee of, 235 Partridge, roast, 266 Paste, puff, 158 — for fruit pies, 161 — — tartlets, 159 — short, 160 [ties, 160

Buckmaster's cookery