Tainted meat, to restore _.. 107 Tartar sauce, No. 1 229 No. 2 230 Tarts, English fruit 209 Blackberry 209 Raspberry and currant 209 Cherry and currant 209 Thickening, brown or roux 34 White or blanc 34 Tomato, baked 188 Omelet of 124 Salad 200 Stewed 38 Sauce 223 Tongue, calf's stewed 158 Trussing, poultry and game. 185, 191 Turkey, boiled 188 Braised 187 Roast 187 Turnips, to boil 137 Cones of 137 Tutti frutti candy 92 Vanilla almond cream 92 Sauce 231 Soufflee 214 Variations on dishes 164 Veal Cutlets 160 Fricassee 166 Loin roasted 183 Roast fiUet 180 PAGE Same with mushrooms or oysters I8I With macaroni 182 Stuffing for 132 Vegetables Asparagus 66, 136 Cabbage 65, 136 Cauliflower 135 Carrots 137 Onions 139 Peas 136 Potatoes 66 Spinach 138 Spring onions 139 String beans 136 Sweet corn 138 To cut vegetables 135 To make strong vegetables milder 106 To prepare 135 Venison Cutlets 195 Roast haunch of 194 Steaks 195 Sauce for 195 Vermicelli soup 140 Warming over. Chapter on 72 What to do with the scraps 45 Where to buy articles not in gen- eral use 112 Why meat does not brown in cooking 62 Why you fail with bread 15 Why it has a thick crust 14 Why you fail in puff paste 22 Windsor pie 36 White asparagus soup 148 Oyster sauce 226 Mushroom soup 147 Sauce, No. 1 71 " No. 2 223 Thickening 34

AI-modernized reading of the original text

Tainted meat, to restore _.. 107 Tartar sauce, No. 1 229 No. 2 230 Tarts, English fruit 209 Blackberry 209 Raspberry and currant 209 Cherry and currant 209 Thickening, brown or roux 34 White or blanc 34 Tomato, baked 188 Omelet of 124 Salad 200 Stewed 38 Sauce 223 Tongue, calf's stewed 158 Trussing, poultry and game. 185, 191 Turkey, boiled 188 Braised 187 Roast 187 Turnips, to boil 137 Cones of 137 Tutti frutti candy 92 Vanilla almond cream 92 Sauce 231 Soufflee 214 Variations on dishes 164 Veal Cutlets 160 Fricassee 166 Loin roasted 183 Roast fiUet 180 Same with mushrooms or oysters I8I With macaroni 182 Stuffing for 132 Vegetables Asparagus 66, 136 Cabbage 65, 136 Cauliflower 135 Carrots 137 Onions 139 Peas 136 Potatoes 66 Spinach 138 Spring onions 139 String beans 136 Sweet corn 138 To cut vegetables 135 To make strong vegetables milder 106 To prepare 135 Venison Cutlets 195 Roast haunch of 194 Steaks 195 Sauce for 195 Vermicelli soup 140 Warming over. Chapter on 72 What to do with the scraps 45 Where to buy articles not in general use 112 Why meat does not brown in cooking 62 Why you fail with bread 15 Why it has a thick crust 14 Why you fail in puff paste 22 Windsor pie 36 White asparagus soup 148 Oyster sauce 226 Mushroom soup 147 Sauce, No. 1 71 " No. 2 223 Thickening 34

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