— — gravy soup, from, 220 — — Julienne soup, from, 220 — — lecture on, 64 — — stew, 129 Tomatoes, 239 — stuffed, 239 Tongue, ox, 273 Tripe and onions, 137 — a la coutance, 138 Turbot, boiled, 189 Turkey, roast, 268 Turnips, 237 Utensils, kitchen, 19 Veal a la bourgeoise, 255 — and ham pie, 165 — • cutlets, 256, 257 — forcemeat, 166 — fricandeau of, 256 — galatine of, 273 — minced, 132 — quenelles, 258, 260 — — sauce for, 259 — roast chump of, 254 — — loin of, 234 — — neck of, 253 — stewed breast of, 127 Vegetables, cooking of, 68 Whitebait, 191 — fried, 191 Whiting, fried, 191 Whipping eggs, 293 PRINTERS, WHITEFRIARS, k

AI-modernized reading of the original text

— — gravy soup, from, — — Julienne soup, from, 220 — — lecture on, 64 — — stew, 129 Tomatoes, 239 — stuffed, 239 Tongue, ox, 273 Tripe and onions, 137 — a la coutance, 138 Turbot, boiled, 189 Turkey, roast, 268 Turnips, 237 Utensils, kitchen, 19 Veal a la bourgeoise, 255 — and ham pie, 165 — • cutlets, 256, 257 — forcemeat, 166 — fricandeau of, 256 — galatine of, 273 — minced, 132 — quenelles, 258, 260 — — sauce for, 259 — roast chump of, 254 — — loin of, 234 — — neck of, 253 — stewed breast of, 127 Vegetables, cooking of, 68 Whitebait, 191 — fried, 191 Whiting, fried, 191 Whipping eggs, 293 PRINTERS, WHITEFRIARS k

Buckmaster's cookery