Cassell's dictionary of cookery

Liver, 61 Boiled Pudding, 13 Bologna Sausages, 19 Bouillabaisse, 52 Breast of ]\Iutton (a I'Australienne), 50 Broth, Mutton, 3 Bubble and Squeak, 51 Cakes of Meat, 87 Capilotade of Beef or Mutton, 56 Carrole de Riz, 93 Chimney, Smoking, 60 Cold Shape, 99 Collops (a la Sauce Robert), 54 Collops, Beef, 53 Cucumber, Stuffed, 66 Curried Mutton, 8 Curried iVIutton, Dry, 9 Currj', Madras, 89 ' Forcemeat, 15 Forcemeat Balls, 16 Forcemeat Pudding, 14 Forcemeat, Toad in a Hole, 20 Frangipane of IMutton,. Fried Meats, 49 FritadeUa with White Sauce, 47 Fritadellas, 48 Fritters, German, 80 Gateau, Australien, 91 Gateau of Beef, 88 German Fritters, 80 German Salad, 97 Ham Rissoles, Beef and, 70 Haricot Beans, Beef and, 57 Haricot of Mutton, 7 Irish Stew, 6 Ividney Pudding, Beef and, 22 Kidneys, Beef and, 03 Larded Beef, 95 Meat, Cakes of, 87 Meat with Potato- Cover, 32 Meats, Fried, 49 Mince and Spinach, 43. Mince in Scallops, 41 ]\Iince, Omelet and, Mince on Toast, 39 Mince Tart, Open, 40 Mince with Hardboiled Eggs, 46 Mince with Kalecannon, 67 Mince with Poached Eggs, 42 ilutton and Pickles, 98 Mutton, Breast of (a. I'Australienne), 50 Mutton Broth, 3 Mutten, Curried, 8 Mutton, Dry Curried, 9 Mutton, Frangipane of, 86 Mutton Fried with Suet Pudding, 24 jMutton, Haricot of, 7 Mutton Pie (a I'lrlandais), 72 Mutton-Pie with Apples, 73 Mutton - Pies (a la Windsor), 74 Mutton with Bacon, 26 Mutton with Celery Sauce, 69 ^Mutton with French Beans, 59 Mutton with Onion Sauce, 68 TIP ( 978) TOA Mutton with Turnips, 25 Omelet and Mince, 44 Peas, Hachis with, 45 Patties, 77 Pea Soup, 5 Pie, Baked, 79 Pie, Potatoe, 33 Pie, Raised, 70 Pies, Mutton, 72, 74 Pies, Small Eaised, 75 Polish Rice, 83 Potato Cover, Meat with, 32 Potato Pie, 33 Potato Eissoles, 35 Potato Wall, 34 Pudding (au Gratin), 12 Pudding, Boiled, 13 Pudding, Forcemeat, 14 Pudding, Eoll, 11 Pudding, Sausage, 18 Eagout de Milan, 55 Eaised Pie, 76 Eice, Carrole of, 93 Rice Rissoles, 36 Eice, Milanese, 84 Eice, Polish, 83 Eice, Spanish, 85 Eice(Turkish Fashion) , Eissoles, 37 ; Potato, 35 Eissoles, Eice, 36 Eissolette, 38 Eoll Pudding, 11 Salad, Gcnnan, 97 Sausage Pudding, 18 Sausage EoUs, 78 Sausages, 17 Sausages, Bologna, 19 Shape with Macaroni, 27 Sheep's Heart, Stuffed, 62 Sheep's Liver, Beef with, 61 Smoking Chimney, 60 Soup, Julienne, 4 Soup, Pea, 5 Soup with Forcemeat Balls, 1 Squeak, Bubble and, 51 Stew, Irish, 6 Stuffed Cucumber, 66 Suet Pudding, Mutton Fried with, 24 Tart, Open Mince, 40 Timbale de Macaroni, Toad in a Hole, 21 Toad in a Hole Forcemeat, 20 Tomato Sauce, Beef and, 64 Vegetable Marrow, Stuffed, 65 Yol-au-Vent, 81 Wall, Potato, 34 White Sauce, Fritadella with, 47 Tipsy Bread. — Take a stale roll. Pare off the crust, and cut it into rounds a quarter of an inch thick. Spread a little jam on each side of these, and pile them one upon the other in the centre of a glass dish. Sift powdered sugar thickly over them, and pom- upon them as much sherry as they will absorb. Blanch two or three ounces of sweet almonds, cut them into shreds, and stick them all over the surface of the bread. Pour a good custard round them, and set the dish aside until wanted. Tipsy bread should be made two or three hours before it is wanted.