Miss Cameron's cookery book

r6e . . .81 % Princesse . . 53 id Orange Sauce 88 qcIi Steaks . . 67 r eal with Cream . 86 Quenelle . . 81 Quenelle . . 56 i de Veau a la Ba- . . • . 81 8 a l'AmbassadreBs 75 lutton with Sorrel 86 8 ... 67 la Financiere . 53 la Florentine . 57 ; a la Minneapolis 59 .86 ix Truffes . . 57 udding . . 60 Id ... 82 ages . . .61 inc . . .55 £ Champignons . 72 la Czarina . . 73 a Hongroise . . 73 agout . . .56 Chestnuts . . 84 of Cold Game . 59 Vfeat . .54 c Concombres . 79 la Poulette . . 59 la Provengale . 58 Rabbit . . 87 ipr&me . . 58 Veal ... 78 PAGE Ribs of Lamb au Gratin . 80 RRice, To boil . . .63 Rissotti .... 66 Rissoles .... 65 Rizzpletti .... 64 Salmis of Pigeons . . 89 Sauce Portugaise . . 78 Savoury Dumplings . . 68 Savoury- Mince . . 63 Savoury Rissoles . . .66 Scotch Haggis . . .62 Snipe Pudding . . .88 Spring Cutlets . . .82 Steak and Oyster Pudding . 88 Stewed Ox-tail . . .85 Stuffed Cucumbers . . 76 Stuffed Cucumbers a la Reine Blanche . . .76 Stuffed Steak ... 68 Stuffed Onions ... 72 Sweetbreads Fried in Pastry 74 Sweetbreads a la Mac6doine 56 Sweetbreads a la Pompadour 63 Timbales of Mutton . . 75 Tomatoes a la Reine . . 77 Tomatoes a la Figaro . . 83 Tomatoes with Sweetbreads 74 Tongue a la Portugaise . 75 Toulouse Ragout . . 58 Turbot Patties . . .60 Veal Cutlets a la Talleyrand 79 Veal Cutlets aux Concombres 79 Veroni Macaroni Mould . 89 GAME. Roast . 93 1 Venison, Haunch of . .93 Larded . 92 Venison, Neck or Shoul- Roast . . 92 ders of . . T 94 Roast . 93 Woodcock . . . .92 Cutlets . . 93 8AU CES. Cream Sauce . 106 Brown Butter Sauce . . 97 Sauce . 103 Brown Sauce. Clear (foi Sauce . . 101 Steaks, etc.) . . .97 Sauce . . 102 Browning for Gravies . . 98 Brown Sauce (for Fowl) . 99 Cazanova Sauce . . . 101 Sauce . 106 Chestnut Sauce . . . 100 ice . 103 ' Crown Sauce . • . 97 PAGE Currant Sauce (for Venison) 99 Devil'* Sauce . .99 Dutch Sauce, Economical , 104 Eipagnole Sauce . .98 Game Sauce • 99 Hollandaise Sauce . 103 Horse Radish Sauce 99 Indian Sauce . .99 Lobster Sauce . 104 Mackerel Sauce . 100 Mattre d'H6tel Butter . 104 Maitre d' Hotel Sauce . . 106 Marinade, Raw No, 1 . 106 „ No. 2 . 106 Cooked . 106 Mayonnaise Sauce . . 101 Orange Sauce Sweet . 106 tt Panada . 102 Panada, French . 102 Parsley Sauce . 102 P&rigueux Sauce . 102 Sauce Plum Sauce Poor Man's Sauce Robert-Sauce R£moulade- Sauce Sauce au jus d'Orange Sorrel Sauce Soubise Sauce Tarragon Sauce . Tartar Sauce Tomato Sauce White Sauce, Plain White Sauce, Rich Wine Sauce for Puddings PIES. Beef Steak Pie 106 Pigeon Pie . .108 Chicken and Ham Pie . 108 Cornish Pasties . . Ill Luncheon Pie . . 110 Meat Patties . . .109 Mutton Pie Partridge Pie Roman Pie Sausage Pudding Scotch Grouse Pi Squab Pie le Beef Sausages French Sausages Game Sausages SAUSAGES. . 112 Mutton Sausages . 112 Pork Sausages .112 ! Veal Sausages SAVOURIES AND Aigrettes de Parmesan . 116 Anchovy and Florador Fritters . . . .130 Artichokes au Fromage . 126 Asparagus, to Boil . .119 Beetroot a la Creme . . 115 Beetroot, to Boil . . 119 Canapes .... U7 Canapes of Anchovies a la Harlequin . . . 116 Carrots a la Maitre d'H6tel 121 Cauliflower au Fromage . 131 Cauliflower au Gratin . 121, 131 Cauliflower, Stuffed . .133 Celery, to Stew . . .120 Cheese a l'Horley . . 124 Cheese and Celery . . 127 Cheese d'Artois . .116 Cheese Fingers, Fried . 136 VEGETABLES. Cheese Omelette Cheese Pudding . Cheese Savoury Cheese Straws Cornflour and