Thickened Soups . 43 roux for 44 bread in 44 Bonne-Femme Soup 41 Beast’s Head Soup . 52 Cock-a-Leekie . 53 Country Doctor’s Soup . 48 Friar’s Chicken 49 Giblet Soup, thick . 50 Hare Soup 48 „ from cooked hare 48 Haricot Bean Soups 54 Hotch-Potch . 52 Invalid’s Soup 36 Kidney Soup . 50 Lentil Soup . 55 Leek Soup 53 Mutton Broth . 52 Scotch Mutton Broth 51 Mock Turtle Soup, thick. 46 Turtle Soup from Dried Turtle 43 Ox-tail Soup, thick. 37 Onion Soup . 53 Pea Soup from dried Peas 54 Thick Soup from Sirloin Bone 51 Sir W. Farrington’s Soup 48 Soup for a Soup Kitchen 55 Soup for the Poor . 55 Soup a la Beine 42 Strong Broth . 56 Tongue-Boot Soup . 55 White Soup . 47 „ Dean of York’s 47 Vegetable Soup 43 Purees .... 56 to make 57 of game or poultry 57 croutons for 57 Carrot and Tapioca, or Velvet Soup .... 59 Celery Pur£e . 60 Creme d’Orge . . . 59 I’AGE 520 518 520 520 520 510 511 510 511 512 513 514 513 513 513 512 512 512 512 514 511 533 22 495 21 22 219 284 206 495 534 198 29 29 33 35 31 35 35 45 31 34 34 64 INDEX 577 PAGE PAGE Purges — continued. Teal .... . 289 Green Pea Puree , , 58 Toast, Sir Henry Thompson’s . 530 Jerusalem Artichoke Purde, or Buttered Toast . 531 Palestine Soup . . . 59 Savoury Toasts . 510 Potage Paysanne . . 60 Toad in a Hole . . 219 Tapioca Puree. . 60 Toffee . . 508 Vegetable Puree 57, 35 Tongues . . 210 Fish Soups— Calf’s Tongue . . 190 Captain Marryat’s . . • 61 Tea .... . . 543 Cockle Soup . . . 63 Cold Tea . . 544 Dutch Baars, or Water Souchy 61 Timbales . . 196 Lady Bruce’s Fish Soup . . 64 Tins, to clean . 21 Mussel Soup . . « 63 Cake Tins, to paper . 536 Oyster Soup . • 63 Trifle .... . 494 Shrimp Puree . . 62 Tripe .... . . 225 Sir H. Thompson’s Fish Soup. 60 Turkey . . 268 Soufflds , , 491 Roast . 269 Chicken . 492 Boiled . 269 Crab , , 115 Pulled and grilled . . 269 Fish , , 492 Turnovers . . 496 Vanilla . , , 492 Omelette Soufilee au Frontage. 493 Orange-flower Omelette Soufflee 492 Veal . 167 Steaming . 146 Weights of joints . . 168 Stock-pot . 29 Blanquette of Veal . . 187 Stufling 201 Simple Blanquette . . 188 Stuffing for fish . 84, 105, 203 Veal Cutlets . . 189 Strawberry Salad 498 ,, Collops . . 186 Strawberry Shortcake. 498 ,, ,, brown Stewed Pears 463 „ „ Italian Sue colorant . , . 35 Fillet of Veal . . 186 Suet, to clarify . 156 Fricandeau . 188 Suet, to mince . 226 Fricatelles . 187 Suet Dumplings . 227 Loin of Veal . . 186 Suet Pudding 226 Sweetbreads . . 184 Sweetbreads 184 Tendons of Veal . 184 Syllabub 559 (See Calf’s Feet, Calf’s Head, Syrup for compotes . 461 Calf’s Tongue.) Tamis-cloth 17, 22 Tarts and Compotes . . 459 Venison . . 278 Apple pie . • 459 to keep . 279 Compotes . . , 460 to cook . 285 Cherries . . . 462 use in stock-pot . . 279 Chestnuts , . 462 Haunch . . 286 Currants . . . 462 „ to carve . . 287 Black Currants , , 462 Neck . . , . 286 Dried American Apples , , 461 Hashed Venison . 286 Green Apricots . , 461 Venison Steaks . 287 Green Gooseberries . . . 461 Venison Pasty . 237 Melon • . 461 Vol au Vent . 455 Orange . • 460 Vegetables— Pineapple

AI-modernized reading of the original text

Thickened Soups . roux for bread in Bonne-Femme Soup Beast’s Head Soup . Cock-a-Leekie . Country Doctor’s Soup . Friar’s Chicken Giblet Soup, thick . Hare Soup „ from cooked hare Haricot Bean Soups Hotch-Potch . Invalid’s Soup Kidney Soup . Lentil Soup . Leek Soup Mutton Broth . Scotch Mutton Broth Mock Turtle Soup, thick. Turtle Soup from Dried Turtle Ox-tail Soup, thick. Onion Soup . Pea Soup from dried Peas Thick Soup from Sirloin Bone Sir W. Farrington’s Soup Soup for a Soup Kitchen Soup for the Poor . Soup a la Beine Strong Broth . Tongue-Boot Soup . White Soup . „ Dean of York’s Vegetable Soup Purees .... to make of game or poultry croutons for Carrot and Tapioca, or Velvet Soup .... Celery Pur£e . Creme d’Orge . . . I’AGE Purges — continued. Teal .... . 289 Green Pea Puree , , Toast, Sir Henry Thompson’s . 530 Jerusalem Artichoke Purde, or Buttered Toast . 531 Palestine Soup . . . Savoury Toasts . 510 Potage Paysanne . . Toad in a Hole . . 219 Tapioca Puree. . Toffee . . 508 Vegetable Puree 57, 35 Tongues . . 210 Fish Soups— Calf’s Tongue . . 190 Captain Marryat’s . . • Tea .... . . 543 Cockle Soup . . . Cold Tea . . 544 Dutch Baars, or Water Souchy Timbales . . 196 Lady Bruce’s Fish Soup . . Tins, to clean . 21 Mussel Soup . . « Cake Tins, to paper . 536 Oyster Soup . • Trifle .... . 494 Shrimp Puree . . Tripe .... . . 225 Sir H. Thompson’s Fish Soup. Turkey . . 268 Soufflds , , Roast . 269 Chicken . Boiled . 269 Crab , , Pulled and grilled . . 269 Fish , , Turnovers . . 496 Vanilla . , , Omelette Soufilee au Frontage. Orange-flower Omelette Soufflee Veal . 167 Steaming . Weights of joints . . 168 Stock-pot . Blanquette of Veal . . 187 Stufling Simple Blanquette . . 188 Stuffing for fish . 84, 105, 203 Veal Cutlets . . 189 Strawberry Salad ,, Collops . . 186 Strawberry Shortcake. ,, ,, brown Stewed Pears „ „ Italian Sue colorant . , . Fillet of Veal . . 186 Suet, to clarify . Fricandeau . 188 Suet, to mince . Fricatelles . 187 Suet Dumplings . Loin of Veal . . 186 Suet Pudding Sweetbreads . . 184 Sweetbreads Tendons of Veal . 184 Syllabub (See Calf’s Feet, Calf’s Head, Syrup for compotes . Calf’s Tongue.) Tamis-cloth 17, 22 Tarts and Compotes . . Venison . . 278 Apple pie . • to keep . 279 Compotes . . , to cook . 285 Cherries . . . use in stock-pot . . 279 Chestnuts , . Haunch . . 286 Currants . . . „ to carve . . 287 Black Currants , , Neck . . , . 286 Dried American Apples , , Hashed Venison . 286 Green Apricots . , Venison Steaks . 287 Green Gooseberries . . . Venison Pasty . 237 Melon • . Vol au Vent . 455 Orange . • Vegetables— Pineapple

Mrs. Roundell's Practical cookery book