'^ Do. in soup ... ... ... ... 334
Do. of partridge in jelly . . ... ... 344
Queen Mab pudding ... ... ... ... 447
^Do. Victoria pudding ... ... ... ... 476
Quorma curry ... ... ... ... ... 303
^^V-abbit croustades a la reine ... ... ... 361
Do. fillets a 1' Italienne ... ... ... 445
Do. pie ... ... ... ... ... 27S
Ragout ^ la financiere ... ... ... ... 394
Do. a la reine ... ... ... ... 394
Do. of fish ... ... ... ... ... 466
Kaised pie crust ... ... ... ... ... 266
Do. do. do. French ... ... ... ... 26S
Do. do. of game ... ... ... ... 269
Do. do. of mutton ... ... ... ... 268
Do. do. of pork ... ... ... ... 269
Ramasaray's awful soup ... ... ... ... 41
Do. bread sauce a la cataplasme ... ... 87
Do. cabbage cut up ,,, ... ,., 141
INDEX. 54^
PAGE.
Ramasamy
's cruel way of straightening a tongue
...
253
Do.
cutlet
...
69
Do.
difficulty about charcoal
,.,
26
Do.
fish pudding
...
170
Do.
fowl plucking (.?)
...
112
Do.
habit of dishing ducks
...
467
Do.
ham garnish
...
118
Do.
hare paste ...
...
328
Do.
hash
>..
16S
Do.
heedless use of sauces in a pie
...
273
Do.
ideas of pastry
...
258
Do.
kitchen butter
...
73
Do.
method of spoiling wild ducks
...
484
Do.
mistakes in cookingBouillon ...
(••
487
Do.
do. in roasting ...
...
113
Do.
objections to boiling fowl with soup-
meat
116
Do.
omelette
...
178
Do.
onion garnish for entrees
...
75
Do.
pie ...
...
272
Do.
stuffing
...
107
Do.
tart pastry, concerning
...
262
Do.
toast for garnishing
...
170
Do.
untrustworthiness in tin opening
...
325
Ramequlns
...
...
249
Do.
en caises
250
&412
Ramequln
toast ...
...
231
Ravigote sauce (cold)
.. .
92
Do. do. (hot)
...
85
Rechauffes
, laws of
,.,
168
Reduced vi
negar in sauces
...
100
Do. wine do. ...
...
100
Reform cutlets
...
360
Releve the
position of In the menu ...
...
7
Remoulade sauce (cold)
...
92
Do.
do. green ...
...
92
Do.
do. (hot) ...
...
84
Ribs of beef a la Chateaubriand ...
...
362
Rice
...
...
244
Do. boilir
_g of ...
...
244
Do. remarks on cooking-
...
245
Do. puree
with French beans
...
466
Do. savoury
...
368
Risotto a la Milanaise
...
247
Riz ala bonne femme
...
245
Do. al'Ind
ienne
...
246
Do. al'Ital
ienne
...
245
Do. a la M
enagere
...
247
544
INDEX.
Riz a la Milanaise
Do. a la Napolitaine
Do. a la Turque
Do. au chou
Do. a I'lmp^ratrice (glac^)
Do. casseroles de
Roasting
Do. table of time taken in
Roast, hare
Rolls, dinner
Do. French
Root vegetables en puree, Sec.
Rot the position of in the menu
Roties des oeufs ;i la crcme
Do. de be'casse
Roux
Rules for curing meat
Do. do. frying ...
Do. do. hors d'ocuvres ...
Do. do. omelette makmg
Do. do. pastry do.
Do. do. pie do.
Do. do. rechauffes
Do. do. roasting
Do. do. salad-making ...
Do. do. savory toasts ...
Do. do, soup-inaking
Russian salad
PAGE.
247
246
246
384
106
328
319
319
7
225
481
46
251
196
214
iSi
259
272
169
113
205
221
39
401
Page 300
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
A modernized reading is not available for this page yet. You are seeing the original text.
'^ Do. in soup ... ... ... ... 334
Do. of partridge in jelly . . ... ... 344
Queen Mab pudding ... ... ... ... 447
^Do. Victoria pudding ... ... ... ... 476
Quorma curry ... ... ... ... ... 303
^^V-abbit croustades a la reine ... ... ... 361
Do. fillets a 1' Italienne ... ... ... 445
Do. pie ... ... ... ... ... 27S
Ragout ^ la financiere ... ... ... ... 394
Do. a la reine ... ... ... ... 394
Do. of fish ... ... ... ... ... 466
Kaised pie crust ... ... ... ... ... 266
Do. do. do. French ... ... ... ... 26S
Do. do. of game ... ... ... ... 269
Do. do. of mutton ... ... ... ... 268
Do. do. of pork ... ... ... ... 269
Ramasaray's awful soup ... ... ... ... 41
Do. bread sauce a la cataplasme ... ... 87
Do. cabbage cut up ,,, ... ,., 141
INDEX. 54^
PAGE.
Ramasamy
's cruel way of straightening a tongue
...
253
Do.
cutlet
...
69
Do.
difficulty about charcoal
,.,
26
Do.
fish pudding
...
170
Do.
fowl plucking (.?)
...
112
Do.
habit of dishing ducks
...
467
Do.
ham garnish
...
118
Do.
hare paste ...
...
328
Do.
hash
>..
16S
Do.
heedless use of sauces in a pie
...
273
Do.
ideas of pastry
...
258
Do.
kitchen butter
...
73
Do.
method of spoiling wild ducks
...
484
Do.
mistakes in cookingBouillon ...
(••
487
Do.
do. in roasting ...
...
113
Do.
objections to boiling fowl with soup-
meat
116
Do.
omelette
...
178
Do.
onion garnish for entrees
...
75
Do.
pie ...
...
272
Do.
stuffing
...
107
Do.
tart pastry, concerning
...
262
Do.
toast for garnishing
...
170
Do.
untrustworthiness in tin opening
...
325
Ramequlns
...
...
249
Do.
en caises
250
&412
Ramequln
toast ...
...
231
Ravigote sauce (cold)
.. .
92
Do. do. (hot)
...
85
Rechauffes
, laws of
,.,
168
Reduced vi
negar in sauces
...
100
Do. wine do. ...
...
100
Reform cutlets
...
360
Releve the
position of In the menu ...
...
7
Remoulade sauce (cold)
...
92
Do.
do. green ...
...
92
Do.
do. (hot) ...
...
84
Ribs of beef a la Chateaubriand ...
...
362
Rice
...
...
244
Do. boilir
_g of ...
...
244
Do. remarks on cooking-
...
245
Do. puree
with French beans
...
466
Do. savoury
...
368
Risotto a la Milanaise
...
247
Riz ala bonne femme
...
245
Do. al'Ind
ienne
...
246
Do. al'Ital
ienne
...
245
Do. a la M
enagere
...
247
544
INDEX.
Riz a la Milanaise
Do. a la Napolitaine
Do. a la Turque
Do. au chou
Do. a I'lmp^ratrice (glac^)
Do. casseroles de
Roasting
Do. table of time taken in
Roast, hare
Rolls, dinner
Do. French
Root vegetables en puree, Sec.
Rot the position of in the menu
Roties des oeufs ;i la crcme
Do. de be'casse
Roux
Rules for curing meat
Do. do. frying ...
Do. do. hors d'ocuvres ...
Do. do. omelette makmg
Do. do. pastry do.
Do. do. pie do.
Do. do. rechauffes
Do. do. roasting
Do. do. salad-making ...
Do. do. savory toasts ...
Do. do, soup-inaking
Russian salad
PAGE.
247
246
246
384
106
328
319
319
7
225
481
46
251
196
214
iSi
259
272
169
113
205
221
39
401