Do. do. (puree)
Do. tomato puree
Do. vegetable puree
Do. with lettuce
Soup-meat, use of
Soupe a I'oignon
Do. aux choux
Soupirs de nonne
Soupes maigres ,..
Spiced beef
Do. pepper ...
Do. do. in pies
Do. salt
Spinach [epinards)
Do. a la creme
Do. a la VVyvern
P.\GE.
482
377
335
359
489
474
33 ^' 263
353
311 &
311 &
INDEX.
549
Spinach fleurons of pastry with
Do. greening
Do. on toast ...
Do. plain
Do. puree with cream...
Do. short bread biscuits for
Do. to dress ...
Do. with anchovy toast
Do. with eggs and tomatoes
Spitting meat, concerning
Sportsman's luncheon, the
Steak a la jardmiere
Do. jugged
Do. pickled ...
Steamer Warren's recommended
Steaming
Do. cabbage
Do. French beans ...
Do. potatoes
Stewed artichokes
Do. beef a la mode ...
do. fillet a I'ltalienne
do. pressed
do. spiced
do. steak
cabbage [an jtis) •••
carrots a la flamande
celery in blanc
cucumber
cutlets ...
eels {matelote)
fish ... ^ ...
hare {ci-vet de lievre)
joint (braised)
jungle sheep
peas
turnips ...
Do.
Do.
Do
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Stock
Do.
Do.
Do.
blanc
fish
vegetable. .-
Stores, oilman's selection of
Strawberries, mould of
Strawberry, cream ice
Stuffing for braised fowl ...
Do. for capons and turkeys
Do. for ducks and geese
PAGE.
146
50
147
145
146
146
146
147
147
106
460
122
408
141
120
140
137
129
123
189
255
255
460
141
160
156
67
416
58
328
104
329
136
153
31
166
311
311
. 28 & 29
340
352
108
108
IIO& HI
550 INDEX.
PAGE.
Stuffinsf for pork ... ... ... ... ill
Sue colorant ... ... ... ... ... 35
Syringe in salting meat, value of a ... ... 251
^ abasco ... ... ... ... ... 35
Tamarind chutney ... ... ... ... 306
Tarragon in aspic jelly ... ... ... ... 386
Do. in soups ... ... ... ... 39
Tartare sauce (cold) ... ... ... ... 92
Do. do. (hot) ... ... ... ... 85
Teal roast, with watercress ... ... ... 407
Do fillets, Wyvern's way ... ... ... 446
Do. with bis^arade sauce... ... ... ... 475
Time in boiling ... ... ... ... ... 117
Do. in roasting ... ... ... ... 113
Tinned butters ... ... ... ... ... 74
Do. fish (cold) ... ... ... ... 323
Do. do. (hot) ... ... ... ... 323
Do. do. treatment of ... ... ... ... 323
Do. meat (Australian) ... ... ... 324
Do. do. a mince of ... ... ... ... 326
Do. meats generally ... ... ... ... 326
Do. do. soup from... ... ... ... 325
Do. do. to treat ... ... ... ... 325
Do. vegetables ... ... ... ... 163
Thick soups ... ... ... ... ... 43
Thickening soups ... ... ... ... 46
Do. sauces ... ... ... ... 100
Do. to increase if necessary ... ,...\6 &: 100
Toast anchovy ... ... ... ... ... 223
Do. do. made at the table ... ... ... 224
Do. artichokes on, ... ... ... ... 229
Do. asparagus on,] ... ... ... ... 229
Do. bandecai, ... ... ... ... 229
Do. beetroot leaves on, ... ... ... 229
Do. brinjal ... ... ... ... ... 229
Do. buttered egg ... ... ... ... 224
Page 303
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
Do. do. (puree)
Do. tomato puree
Do. vegetable puree
Do. with lettuce Soup-meat, use of Soupe a I'oignon
Do. aux choux Soupirs de nonne Soupes maigres ,.. Spiced beef
Do. pepper ...
Do. do. in pies
Do. salt Spinach [epinards) Do. a la creme Do. a la VVyvern
P.\GE.
33 ^' 263
311 &
311 &
Spinach fleurons of pastry with Do. greening Do. on toast ... Do. plain
Do. puree with cream... Do. short bread biscuits for Do. to dress ... Do. with anchovy toast Do. with eggs and tomatoes Spitting meat, concerning Sportsman's luncheon, the Steak a la jardmiere Do. jugged Do. pickled ... Steamer Warren's recommended Steaming
Do. cabbage Do. French beans ... Do. potatoes Stewed artichokes
Do. beef a la mode ...
do. fillet a I'ltalienne
do. pressed
do. spiced
Do. steak ...
cabbage [an jtis) •••
carrots a la flamande
celery in blanc
cucumber
cutlets ...
eels {matelote)
fish ... ^ ...
hare {ci-vet de lievre)
joint (braised)
jungle sheep
peas
turnips ...
Do.
Do.
Do
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Do.
Stock
Do.
Do.
Do.
blanc
fish
vegetable. .- Stores, oilman's selection of Strawberries, mould of Strawberry, cream ice Stuffing for braised fowl ... Do. for capons and turkeys Do. for ducks and geese
. 28 & 29
IIO& HI
Stuffinsf for pork ... ... ... ... ill
Sue colorant ... ... ... ... ... 35
Syringe in salting meat, value of a ... ... 251
^ abasco ... ... ... ... ... 35
Tamarind chutney ... ... ... ... 306
Tarragon in aspic jelly ... ... ... ... 386
Do. in soups ... ... ... ... 39
Tartare sauce (cold) ... ... ... ... 92
Do. do. (hot) ... ... ... ... 85
Teal roast, with watercress ... ... ... 407
Do fillets, Wyvern's way ... ... ... 446
Do. with bis^arade sauce... ... ... ... 475
Time in boiling ... ... ... ... ... 117
Do. in roasting ... ... ... ... 113
Tinned butters ... ... ... ... ... 74
Do. fish (cold) ... ... ... ... 323
Do. do. (hot) ... ... ... ... 323
Do. do. treatment of ... ... ... ... 323
Do. meat (Australian) ... ... ... 324
Do. do. a mince of ... ... ... ... 326
Do. meats generally ... ... ... ... 326
Do. do. soup from... ... ... ... 325
Do. do. to treat ... ... ... ... 325
Do. vegetables ... ... ... ... 163
Thick soups ... ... ... ... ... 43
Thickening soups ... ... ... ... 46
Do. sauces ... ... ... ... 100
Do. to increase if necessary ... ,...\6 &: 100
Toast anchovy ... ... ... ... ... 223
Do. do. made at the table ... ... ... 224
Do. artichokes on, ... ... ... ... 229
Do. asparagus on,] ... ... ... ... 229
Do. bandecai, ... ... ... ... 229
Do. beetroot leaves on, ... ... ... 229
Do. brinjal ... ... ... ... ... 229
Do. buttered egg ... ... ... ... 224