Buckmaster's cookery

— for rissoles and pai- Pea fowls, roast, 267 Peas, green, 236 — a la Parisienne, 236 Pheasant, roast, 267 — salmis of, 267 Pie, apple, 168 — giblet, 163 — hunter’s, 122 Pie, pigeon, 163 — rump-steak, 164 — veal and ham, 165 Pigeons, stewed, 124, 125 Pikelets, 175 Pork and haricot beans, Potatoes, boiled, 223 — chips, fried, 225 — croquettes, 230 — mashed, 224 — new, with cream, 225 — saute, 227 — souffle, 228 — with bacon, 228, 229 — — milk, 224 — — onions, 226 — — spinach, 227 Pot-au-feu, 86 — how to prepare, 85 Pudding, amber, 157 — apple, 162 — baked batter, 144 — baked rice, 146 — brown bread, 258 — cabinet, 154 — greengage, 153 — lemon, 147 — marmalade, 146 — orange custard, 145 — pease, 152 — plum, 150 — potato saute, 227 — roly-poly, 162 — Snowdon, 297 sponge, 147 — steak, 155 — strawberry ice, 293 — suet, 155 — treacle, 157 — vennoise, 153 — Yorkshire, 144 Purees, 82 — chestnut, 279 — potato, 106 Quails, 232 Rabbits, brown fricassee, — curried, 243 — stewed, 126 Rice, boiled, 247 — buns, 177 — pudding, baked, 146 — souffle, 174 Rissoles, 167 Roasting, 72 Salad, boiled vegetable, — fish or game, 287 — lecture on, 284 — lettuce, 2B8 t Index. Salad Macedoine, 286 — tomato, 289 Salmon, baked, 182 — boiled, 181 — broiled, 182 — cutlet, 183 — fillets of, 183 Salt, spiced, 84 Sauces, apricot, 220 — Bechamel, 211 — — without meat, 212 — brandy, 151 — bread, 216 — — brown, 148, — Dutch, 208 — egg, 204 -- fennel, 204 — German, 219 — horseradish, 213 — Italian, 213 — lemon and liver, 218 — liver and parsley, 218 — Mayonnaise, 204 — — green, 206 — maitre d’hote], 209, — mint, hot, 211 — — cold, 211 — mushroom, 217 — onion, 214 — oyster, 216 — parsley, 204 — piquant, 207, 208 — r£moulade, 206 — roux, 219 — sponge pudding, for, — tarragon, 204 — Tartare, 205 — tomato, 215 — white, 210 Sautds, 241 Scotch scones, 175 Sea kale, 234 Smelts, fried, 190 Snipe, roast, 268 Sole, au gratin, 183 — baked, 185 — boiled, plain, 189 — filleted, 184 — — h. la reine, 188 — — a la normande, 188 — — h. la maitre d’hotel, 184 Sole, fried, 187 Souffld, potato, 228 — rice, 174 Soup, asparagus, 103 — aux choux, 108 — bonne femme, 99, 100 — butter, use of, in, 82 — cabbage, 108 — • cabbage and bacon, — - Chantilly, 99 — clear, 118 — clear gravy, 118 — colouring for, 66 — fish, 116 — from remnants of I joints, 98 — giblet, 113 • — • gravy, 220 — green pea, 87 — — with rice, 89 — — — pur6e, 88 — — without stock, 89 — haricot bean, 92 — how to clarify, 81 — Julienne, 96, 97, 220 — leek, 103 — lentil, 89, 90, 91 — maigre or vegetable, — maigre, 114, 113 — mock turtle, no — Mulligatawny, 112 — onion, 103 — ox-tail, in — pea, 92 — poor man’s, 107 — potatoe and leek, 115 — Spanish, 104 — — onion, 103 — tapioca, 117 — vegetable, 101 — — marrow, 102 — Vermicelli, 117 — with rice, 89 — without stock, 89 Spinach, 231 Sprats, baked, 201 Steak, beef, 253 — stewed, 128 Steaming, 75 Stew, tinned meat, 129 — Irish, 122 Stews, 54 Stock, foundation of, 77 — general, 80 — how to prepare, 77, 78 — how to keep, 82 — object of, 27 — origin of, 27 — to clarify, 81 — white, 79 Stuffing, two kinds of, 279, 280 Suet crust, 134 Sweetbreads, 274 — a la jardiniere, 274 — plain, 301 Swiss roll, 172 Tarragon, 85 Tarts, open jam, 168 Temperature for frying, . 57 Tinned meat, croquettes of, 221