Crumbs for cutlets ... ... ... ... 67
Do. do. croquettes ... ... ... ... 71
Do. to keep a supply of •.. ... ... 28 & 56
Crust, pie ... ••• ••■ ••• ••• 265
Do. French ... ••• ••• ••• •.. 268
Do. do. raised ••• ••• ••. ... 266
Do. (pork) pie ... ••• ••■ ••. ... 267
Cucumbers (concombres)-.. ■• ... ... 156
Do. toast ... •.. ••• ... ... 229
Do. (to cook) •.. ... ... ... 156
Do. stewed ••. ••. ... ... 300
Do. stuffed •■• •.. ... ... 157
Curds to make for cheese cakes •.. ... ... 491
Cure's omelette, the ... •.. ..• ... 183
Curing tongues, &:c , rules for ..• -.. ... 252
Curries ... ••• ... ••• ••• -• 285
Do. almond milk in ... ... ... ... 290
Do. butter necessity of in ... ... ... 289
Do. cocoanut importance of in ... ... ... 290
Do, do. milk for ... ... ... ... 290
Do. flavouring leaves used in ... .■ ... 290
Do. gravy to assist ... ... ... ... 290
Do. green ginger in ... ... ... .. 293
Do. knotty points in ... ... ... ... 287
Do. lost art of making .. ... ... .. 285
Curry Ceylon (or Malay) ... ... ... 297
Do. do. cocoanut milk for ... ... ... 299
Do, do, condiments for ... ... ... 300
Do. do, cucumber to prepare for ... ... 300
Do. do. prawns to prepare for ... ... 300
Do. chicken ... ,.. ... ... ... 294
Do. dry ... ... ... ... ... 295
Do. kubab ... ... ... ... ... 303
Do. paste recipe for ... ... ... ... 293
Do. do. value of ... ... ... ... 293
Do, powder, a stock receipt for ... ... 291
Do. do. Barrie's, Madras ... ... ... 288
Do. do. hints for making ... ... ... 291
Do. do. ingredients for ... ... ... 291
Do. do. London made ... ... ... 288
Do. quoorma ... ,.. ... ... ... 303
Custard a la surprise (tipsy puddmg) ... ... 424
Do. apricot ... ... ... ... ... 387
Do. savoury, as top-dressing for toast ... ... 222
Cutlets a la Reforme ... ... ... ,., 360
Do. to bread-crumb ... ... ,., ... 6j
INDEX.
PAGE.
Cutlets to grill ...
Do. to marinade
Do. to stew ,..
Do. to trim ...
Do. veal to lard
.arnes de seer a la Perigueux
Dejeuner a la fouichette ...
Devilled ham
Dil pussund (young)
Dinde braisee a la jardiniere
Do. do. au chou-fleur
Dinner rolls
Domestic * pasty' a
Dried haricot beans
Drumstick-seed toast
Do. do. au gratin
Dry curry
Duchesse pudding
Duchesses potato
Duck croquettes a la Bordelaise
Do. stuffing
Do. wild
Duckling and peas
Dutch cheese in cookery ...
Do. sauce
D'Uxelles, or fines herbes...
Do, sauce...
cl^au de cuisson (vegetable stock)
Eels stewed
Do. to cook
Egg and cream, a savoury custard of for toast
Do. toasts to vary
Eggs buttered
Do.
do.
on toast ...
Do.
do.
with anchovy toast ...
Do.
do.
with cheese
Do.
do.
with fish toast
Page 289
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Crumbs for cutlets ... ... ... ... 67
Do. do. croquettes ... ... ... ... 71
Do. to keep a supply of •.. ... ... 28 & 56
Crust, pie ... ••• ••■ ••• ••• 265
Do. French ... ••• ••• ••• •.. 268
Do. do. raised ••• ••• ••. ... 266
Do. (pork) pie ... ••• ••■ ••. ... 267
Cucumbers (concombres)-.. ■• ... ... 156
Do. toast ... •.. ••• ... ... 229
Do. (to cook) •.. ... ... ... 156
Do. stewed ••. ••. ... ... 300
Do. stuffed •■• •.. ... ... 157
Curds to make for cheese cakes •.. ... ... 491
Cure's omelette, the ... •.. ..• ... 183
Curing tongues, &:c , rules for ..• -.. ... 252
Curries ... ••• ... ••• ••• -• 285
Do. almond milk in ... ... ... ... 290
Do. butter necessity of in ... ... ... 289
Do. cocoanut importance of in ... ... ... 290
Do, do. milk for ... ... ... ... 290
Do. flavouring leaves used in ... .■ ... 290
Do. gravy to assist ... ... ... ... 290
Do. green ginger in ... ... ... .. 293
Do. knotty points in ... ... ... ... 287
Do. lost art of making .. ... ... .. 285
Curry Ceylon (or Malay) ... ... ... 297
Do. do. cocoanut milk for ... ... ... 299
Do, do, condiments for ... ... ... 300
Do. do, cucumber to prepare for ... ... 300
Do. do. prawns to prepare for ... ... 300
Do. chicken ... ,.. ... ... ... 294
Do. dry ... ... ... ... ... 295
Do. kubab ... ... ... ... ... 303
Do. paste recipe for ... ... ... ... 293
Do. do. value of ... ... ... ... 293
Do, powder, a stock receipt for ... ... 291
Do. do. Barrie's, Madras ... ... ... 288
Do. do. hints for making ... ... ... 291
Do. do. ingredients for ... ... ... 291
Do. do. London made ... ... ... 288
Do. quoorma ... ,.. ... ... ... 303
Custard a la surprise (tipsy puddmg) ... ... 424
Do. apricot ... ... ... ... ... 387
Do. savoury, as top-dressing for toast ... ... 222
Cutlets a la Reforme ... ... ... ,., 360
Do. to bread-crumb ... ... ,., ... 6j
INDEX.
PAGE.
Cutlets to grill ...
Do. to marinade
Do. to stew ,..
Do. to trim ...
Do. veal to lard
.arnes de seer a la Perigueux
Dejeuner a la fouichette ...
Devilled ham
Dil pussund (young)
Dinde braisee a la jardiniere
Do. do. au chou-fleur
Dinner rolls
Domestic * pasty' a
Dried haricot beans
Drumstick-seed toast
Do. do. au gratin
Dry curry
Duchesse pudding
Duchesses potato
Duck croquettes a la Bordelaise
Do. stuffing
Do. wild
Duckling and peas
Dutch cheese in cookery ...
Do. sauce
D'Uxelles, or fines herbes...
Do, sauce...
cl^au de cuisson (vegetable stock)
Eels stewed
Do. to cook
Egg and cream, a savoury custard of for toast
Do. toasts to vary
Eggs buttered
Do.
do.
on toast ...
Do.
do.
with anchovy toast ...
Do.
do.
with cheese
Do.
do.
with fish toast