Salmon pie. 97 Herrings . 78 Savoury of kippered Salmon 516 Boiled 79 Scallops .... 109 Broiled . 79 as savoury . 517 Fried 79 Sea-Bream 93 Baked in a crust 79 Sea-Trout 100 Dutch Herrings as savoury. 520 Skate .... 76 John Dorey . 83 Shellfish, to cook . 105 Lampreys and Lamperns . 101 Smelts .... 92 Lobster . 111 Stuffed .... 93 Butter . 113 Sole 73 Canapds . 114 a la Colbert 74 Cutlets . 112 au four .... 75 Salad 112 au gratin 76 Sauce 112 Boiled .... 75 Mackerel. 89 Fillets of 74 Served cold 90 i, d’Orly 75 Red Mullet 91 „ with shrimps . 75 En papillotes . 91 Sole for an invalid 434 Grey Mullet . 91 Fried .... 73 Mussels . 110 Sprats .... 82, 344 Oysters . 106 Tench .... 103 Fried 107 Trout .... 100 Plain 107 Boiled .... 100 Roasted . 107 Grilled .... 100 Scalloped 107 Cooked Highland fashion 100 Stewed . 108 Turbot .... 72 Oyster patties 108 Whitebait, to fry . 81 ,, sauce 109 Devilled .... 82 Perch 103 Whiting .... 87 Periwinkles . 119 Fried .... 87 Pike, stuffed and baked . 103 Scored .... 87 Pilchards 82 Soused .... 88 Plaice 76 As in Paris 87 Prawns and Shrimps . 115 Italian fashion 88 Butter 116 Creams of 88 Croustades of . 115 Rechauffes of Fish- Curry of . 117, 423 Fish boulettes . 121 Fritters . 116 Fish cakes 121 Patties . 116 Fish cutlets 121 Salad . 118 Fish custard . 122 Sauce 85 Fish, baked 122 Toasts 117, 512 Fish pudding . 122 Sardines . 83 Fish in shells, hot or cold 123 to prepare . • 96 Kedgeree 120 57° INDEX PAGE Rechauffes of Fish — continued. Salmon rdchauffd . . . 124 Salmon cutlets, hot or cold . 124 Flavouring .... 4 Flies, to destroy . . , 556 Flour, weights of 526 Forcemeat .... 208 Fourniture of a Salad . . 383 Food for Invalids . . . 430 Chicken Food .... 434 Chicken Panada . . . 437 Chicken Steamed . . . 435 Luncheon for invalid . . 441 Macaroni and gravy . . 437 Mutton cutlet .... 435 Raw Beef .... 433 Raw Beef juice . . . 433 Rice Pudding .... 439 Rusk Panada .... 438 Prairie Oyster .... 434 Savoury Custard . . . 436 Sippets 437 Stewed Sago .... 437 Sole 434 Sweetbread .... 436 Yorkshire Pudding . . . 437 Beef Tea, Chicken Tea, Mutton Tea, Veal Tea Barley Milk, Rice Milk Milk . Oatmeal Gruel, Egg Arrowroot .... (See Broths. Also Jellies for Invalids.) Foreign Recipes— German Dampfnudeln . ,, Kalte Schale ,, Nine Loths Pudding . Italian Chestnut Stew „ „ Soup . ,, Codfish Agrodolce „ Eggs alia Contadina . ,, Frittura „ Gnocchetti . „ Nastrini di Monache . „ Polenta „ Pana Montata ,, Ravioli ,, Mustard . . „ Walnuts - . Norwegian Riigrod . Russian Supper Dish Swedish Poor Knights . French Customs Fritters .... 431, 432 Sago 439, 440 Gruel, 441 553 497 553 549 549 550 550 549 551 551 552 551 550 551 551 552 552 553 255 465 F ri tters — con t inued. Apple Fritters . Beignets (simple) . Chocolate Fritters Fruit „ French Roll „ German ,, Lemon ,, Orange „ Plum Pudding „ Fruit, to bottle . Fruit Jellies . Clear Apple Blackberry Currant (two recipes) Medlar .... Mountain Ash or Rowan Pyrus Japonica Quince .... Siberian Crab . Frying Frying Batters . . 157, Furmety .... Furniture Polish Galantine . Game Garden Parties . Garnishes for Soups . Geese to roast Gelatine Gingerbread „ Loaf. „ Nuts

AI-modernized reading of the original text

Salmon pie. Herrings . Savoury of kippered Salmon Boiled Scallops .... Broiled . as savoury . Fried Sea-Bream Baked in a crust Sea-Trout Dutch Herrings as savoury. Skate .... John Dorey . Shellfish, to cook . Lampreys and Lamperns . Smelts .... Lobster . Stuffed .... Butter . Sole Canapds . a la Colbert Cutlets . au four .... Salad au gratin Sauce Boiled .... Mackerel. Fillets of Served cold i, d’Orly Red Mullet „ with shrimps . En papillotes . Sole for an invalid Grey Mullet . Fried .... Mussels . Sprats .... 82, 344 Oysters . Tench .... Fried Trout .... Plain Boiled .... Roasted . Grilled .... Scalloped Cooked Highland fashion Stewed . Turbot .... Oyster patties Whitebait, to fry . ,, sauce Devilled .... Perch Whiting .... Periwinkles . Fried .... Pike, stuffed and baked . Scored .... Pilchards Soused .... Plaice As in Paris Prawns and Shrimps . Italian fashion Butter Creams of Croustades of . Rechauffes of Fish- Curry of . 117, Fish boulettes . Fritters . Fish cakes Patties . Fish cutlets Salad . Fish custard . Sauce Fish, baked Toasts 117, Fish pudding . Sardines . Fish in shells, hot or cold to prepare . • Kedgeree 57° Rechauffes of Fish — continued. Salmon rdchauffd . . . 124 Salmon cutlets, hot or cold . 124 Flavouring .... 4 Flies, to destroy . . , 556 Flour, weights of 526 Forcemeat .... 208 Fourniture of a Salad . . 383 Food for Invalids . . . 430 Chicken Food .... 434 Chicken Panada . . . 437 Chicken Steamed . . . 435 Luncheon for invalid . . 441 Macaroni and gravy . . 437 Mutton cutlet .... 435 Raw Beef .... 433 Raw Beef juice . . . 433 Rice Pudding .... 439 Rusk Panada .... 438 Prairie Oyster .... 434 Savoury Custard . . . 436 Sippets 437 Stewed Sago .... 437 Sole 434 Sweetbread .... 436 Yorkshire Pudding . . . 437 Beef Tea, Chicken Tea, Mutton Tea, Veal Tea Barley Milk, Rice Milk Milk . Oatmeal Gruel, Egg Arrowroot .... (See Broths. Also Jellies for Invalids.) Foreign Recipes— German Dampfnudeln . ,, Kalte Schale ,, Nine Loths Pudding . Italian Chestnut Stew „ „ Soup . ,, Codfish Agrodolce „ Eggs alia Contadina . ,, Frittura „ Gnocchetti . „ Nastrini di Monache . „ Polenta „ Pana Montata ,, Ravioli ,, Mustard . . „ Walnuts - . Norwegian Riigrod . Russian Supper Dish Swedish Poor Knights . French Customs Fritters .... 431, 432 Sago 439, 440 Gruel, F ri tters — con t inued. Apple Fritters . Beignets (simple) . Chocolate Fritters Fruit „ French Roll „ German ,, Lemon ,, Orange „ Plum Pudding „ Fruit, to bottle . Fruit Jellies . Clear Apple Blackberry Currant (two recipes) Medlar .... Mountain Ash or Rowan Pyrus Japonica Quince .... Siberian Crab . Frying Frying Batters . . 157, Furmety .... Furniture Polish Galantine . Game Garden Parties . Garnishes for Soups . Geese to roast Gelatine Gingerbread „ Loaf. „ Nuts

Mrs. Roundell's Practical cookery book