Glaze „ fish . Goslings Gourmets and Gourmands Gravy for Game . Greasiness. Grill Sauces „ Seasonings Grouse . Groult’s preparations . Guinea Fowl . Gruel, oatmeal . » egg . Ham • to bake to boil to steam EAOE . 466 . 157 . 467 . 466 . 465 . 467 . 465 . 466 . 467 502, 500 . 501 . 504 . 506 . 505 . 505 . 506 . 504 . 503 . 503 . 152 464, 465 . 496 . 556 . 269 . 277 . 599 . 64 . 253 . 271 78, 463 . 542 . 540 . 542 . 227 . 229 . 272 . 447 . 281 4 . 149 . 149 . 262 . 60 . 271 . 439 . 440 . 169 . 216 . 215 . 216 INDEX S7i PAGE PAOE Ham — contin ued. Jellies for Invalids — continued. to pickle . 213, 170 Beef Jelly . 438 Hares • . 277 Bread Jelly . 438 to skin , , 291 Calf’s Foot Jelly . 438 to truss , , 292 Chicken Jelly . . 266 to roast , . 292 Farinaceous Jelly . . 438 stuffing for . , , 202 Restorative Jelly . 438 Hashed Meat . . 193 Rice Jelly . 439 „ Beef . . 193 Tapioca Jelly : . 439 ,, Hare . . 293 Jugging .... . 146 „ Mutton . . , 193 Jugged Hare . 293 „ Venison . , , 286 Haste in Cooking . . 1 Herbs . . 382 Kalte Schale . . 32 to dry , . 382 Kedgeree .... . 120 to weigh . 384 Kidneys .... . 181 Herb Seasoning or Spiced Pepper 382 a la brochette . . 181 Herb Seasoning for Soup . . 24 devilled .... . 181 Herb Salt or Spiced Salt . . 383 grilled .... . 181 Herb Vinegars . # , 383 saute .... . 181 Hors d'ffiuvres , . 508 stewed .... . 181 toasted .... . 181 Kidney Dumpling . 220 Ices .... 498 Kidney Toast . 513 Infant’s food 444 Kitchen Requisites . 15 Infant’s second food . 445 ,, ,, to clean. . 20 Irish Fadge or scone . 534 Kitchen Store-cupboard . 23 Irish Stew . 221 Kromeskis .... . 195 „ Wyvern’s . 221 „ „ or Brady . 222 »» »» • • 222 Lard ..... . 153 Isinglass 78 Larder .... . 18 Larding .... . 159 Lax . 517 Jajibalaia . , , 266 Lamb .... . 167 Jams # , 499 Lamb Cutlets . . 182 to make , , 499 „ „ cold . . 183 of whole fruit . , 501 „ „ en papillotes . 183 Jellies , . 468 Leg of Lamb a la Bercy . . 248 to make . . 468 Lamb Sweetbreads . . 184 to clear . , 469 Lancashire Clapped Bread . 534 to turn out . , , 470 „ Hot Pot . . 218 flavouring for , . 470 Lemonade .... . 425 Apple and Pineapple Jelly 473 Leveret .... . 293 Claret Jelly 472 Liver and Bacon . 225 Lemon Jelly . . , 472 k Maraschino Jelly with fruit . 471 • Orange Jelly, clear . , , 468 Macaroni . 410 Orange Jelly, thick . . , 471 „ to boil . 411 Prune Jelly , , 472 Macaroni cooked in stock . 411 Strawberry Jelly . . 472 Macaroni au gratin . 412 Meat Jellies— „ English Aspic Jelly . , 229 fashion . 413 Savoury Jelly . # , 175 Macaroni a l’ltalienne . . 412 Jellies for Invalids • 438 ,, a la Napoli taine . 412 572 INDEX PAGE Macaroni — continued. „ alia Napolitana . 412 ,, a la Sicilienne . . 413 Spaghetti with mushrooms . 413 Macedoine of fruit . . . 497 „ of vegetables . . 371 „ of tinned vegetables . 373 Marinade 151 for hare . . . .291 for venison . . . 279 for hashed venison . . 286 Marmalade .... 501 Orange Marmalade. . . 502 Clear Orange .... 503 Quince 503 Siberian Crab .... 503 Marrow Bones .... 226 „ Patties .... 173 „ Toasts .... 512 Maids of Honour . . .477 Masking 160 Minces 193 „ for invalids . . . 194 Mincepies 493 Moulds 17

AI-modernized reading of the original text

Glaze „ fish . Goslings Gourmets and Gourmands Gravy for Game . Greasiness. Grill Sauces „ Seasonings Grouse . Groult’s preparations . Guinea Fowl . Gruel, oatmeal . » egg . Ham • to bake to boil to steam EAOE . 466 . 157 . 467 . 466 . 465 . 467 . 465 . 466 . 467 502, 500 . 501 . 504 . 506 . 505 . 505 . 506 . 504 . 503 . 503 . 152 464, 465 . 496 . 556 . 269 . 277 . 599 . 64 . 253 . 271 78, 463 . 542 . 540 . 542 . 227 . 229 . 272 . 447 . 281 . 149 . 149 . 262 . 60 . 271 . 439 . 440 . 169 . 216 . 215 . 216 S7i PAOE Ham — contin ued. Jellies for Invalids — continued. to pickle . 213, Beef Jelly . 438 Hares • . Bread Jelly . 438 to skin , , Calf’s Foot Jelly . 438 to truss , , Chicken Jelly . . 266 to roast , . Farinaceous Jelly . . 438 stuffing for . , , Restorative Jelly . 438 Hashed Meat . . Rice Jelly . 439 „ Beef . . Tapioca Jelly : . 439 ,, Hare . . Jugging .... . 146 „ Mutton . . , Jugged Hare . 293 „ Venison . , , Haste in Cooking . . Herbs . . Kalte Schale . . 32 to dry , . Kedgeree .... . 120 to weigh . Kidneys .... . 181 Herb Seasoning or Spiced Pepper a la brochette . . 181 Herb Seasoning for Soup . . devilled .... . 181 Herb Salt or Spiced Salt . . grilled .... . 181 Herb Vinegars . # , saute .... . 181 Hors d'ffiuvres , . stewed .... . 181 toasted .... . 181 Kidney Dumpling . 220 Ices .... Kidney Toast . 513 Infant’s food Kitchen Requisites . 15 Infant’s second food . ,, ,, to clean. . 20 Irish Fadge or scone . Kitchen Store-cupboard . 23 Irish Stew . Kromeskis .... . 195 „ Wyvern’s . „ „ or Brady . »» »» • • Lard ..... . 153 Isinglass Larder .... . 18 Larding .... . 159 Lax . 517 Jajibalaia . , , Lamb .... . 167 Jams # , Lamb Cutlets . . 182 to make , , „ „ cold . . 183 of whole fruit . , „ „ en papillotes . 183 Jellies , . Leg of Lamb a la Bercy . . 248 to make . . Lamb Sweetbreads . . 184 to clear . , Lancashire Clapped Bread . 534 to turn out . , , „ Hot Pot . . 218 flavouring for , . Lemonade .... . 425 Apple and Pineapple Jelly Leveret .... . 293 Claret Jelly Liver and Bacon . 225 Lemon Jelly . . , k Maraschino Jelly with fruit . • Orange Jelly, clear . , , Macaroni . 410 Orange Jelly, thick . . , „ to boil . 411 Prune Jelly , , Macaroni cooked in stock . 411 Strawberry Jelly . . Macaroni au gratin . 412 Meat Jellies— „ English Aspic Jelly . , fashion . 413 Savoury Jelly . # , Macaroni a l’ltalienne . . 412 Jellies for Invalids • ,, a la Napoli taine . 412 Macaroni — continued. „ alia Napolitana . 412 ,, a la Sicilienne . . 413 Spaghetti with mushrooms . 413 Macedoine of fruit . . . 497 „ of vegetables . . 371 „ of tinned vegetables . 373 Marinade 151 for hare . . . .291 for venison . . . 279 for hashed venison . . 286 Marmalade .... 501 Orange Marmalade. . . 502 Clear Orange .... 503 Quince 503 Siberian Crab .... 503 Marrow Bones .... 226 „ Patties .... 173 „ Toasts .... 512 Maids of Honour . . .477 Masking 160 Minces 193 „ for invalids . . . 194 Mincepies 493 Moulds 17

Mrs. Roundell's Practical cookery book