(Middle Temple), 402; (Berlin) 801
Private dinners at fixed prices
727, 728, 734, 735
Public dinners at fixed prices 729, 732
Queen Victoria, the Queen-Re-
gent of Spain's dinner to. Villa
Ayate 792.
INDEX
923
MEN
Menus of luncheons, &c. — conf. Page
Queen Victoria's dinner (Wind-
sor Castle) 795
Regimental banquet (Dublin) . 773
Regimental dinner at fixed price 773
Richelieu, Marechal de, dinner
(1788) 824
Roumanian menu (translated) . 803
Royal Agricultural Society of
England banquet (1822), '»27;
(1889) 771
Scotch Sunday dinner (Oban) . 812
Service a la Fran(,'aise . . .721
Service a la Russe . . . 736
Shakespeare's town, luncheon at
8U8-811
Shute, Lieut.-Gen. Sir John, din-
ner (Dublin, 1831) . . .831
Society banquet (Edinburgh) . 781
Su.tan of Turkey, his dinner to
the Emperor William at Con-
stantinople .... 792
Sunday dinner at Saratoga
Springs 758
Swedish bill of fare . . . 8U2
Swiss dialect (humorous), bill of
fare in 816
Swiss historical dinner . . 796
Table d'hote at fixed prices
715-717, 718
Theatrical farewell banquet to
Mr. and Mrs. Kendal . . 772
Trans- African Railway Co. dinner 793
Transatlantic steamship, break-
fasts, luncheon and dinners 761-765
Transvaal d6jeuner dinatoire . 790
Turkish menu .... 804
United Law Clerks' Society, 57th
anniversary festival . . .769
Vegetarian dinner . . . 738
Volapuk, menu in . . . . 804
Wedding breakfast (1812) . . 82G
Wilkie, Sir Oliver, curious menu
of a dinner to (1561) . . 817
Wimamson, Sir H., dinner (1803) 825
Mercer, his description of the cook 35
Meredith, Owen (Lord Lytton), his
lines on cookery ... 86
Meringues, &c., whipped creams
for 319
Merlan (whiting) . . . .117
Morue (salt cod) . . . .118
Moules (mussels) .... 118
Mouton (mutton) entrees . 194-2U6
Mouton (mutton) relev6s, &c. . 131, 132
Mouton (mutton) rOtis . . .251
Mullets, red (rougets) . . .119
Murray on the art of boiling . . 72
Mushrooms (champignons) . 262,263
Mussels (moules) . . . .118
POI
Mutton {mouton), recipes.
Entrees . . . ,
Removes, &c.
Roasts . . . .
Page
. 627
. 194-206
131,132,560
. 251, 560
Napoleon, revival of the culinary
art under 18
Navets (turnips) .... 269
Nightingale, a Roman delicacy . 14
Normans, culiaarj^ practices among 146
Northumberland, Earl of, his din-
ner in 1512 .... 14
CEiiFS savoureux (egg savouries)
328-332
Oie entrees (goose entrees) . 220-222
Ombre (grayling) .... 118
Omelets, savoury (omelettes savou-
reuses) .... 327, 328
Orleans, Regent, his culinary inven-
tions 17
Oysters (huitres) .... 115
English, ancient use of, at Athens 37
Parmextter, Antoiue A., his in-
troduction of the potato into
France .... 867, 868
Paste patties, small puff . . . 141
Pastries and cakes, recipes . . 675
Patisserie, (fee. (pastry, &c.) . 310-312
Peas, green 270
Petites bouchees .... 141
Caisses 141
Petits pains 142
Pates 141
Pheasant, a Roman dish . . .14
Pickles, vegetable (legumes confits
au vinaigre) .... 289
Pieces moutees .... 337
Pigeon entrees .... 222-225
Pike (brochet) 110
Pil^au, a Turkish national dish . 12
A rindienne 142
Pilchard, early culiuarj- imitation
of 37
Plaice (plie) 118
Plautus, his description of the cook 35
Page 447
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(Middle Temple), 402; (Berlin) 801
Private dinners at fixed prices
727, 728, 734, 735
Public dinners at fixed prices 729, 732
Queen Victoria, the Queen-Re-
gent of Spain's dinner to. Villa
Ayate 792.
INDEX
923
MEN
Menus of luncheons, &c. — conf. Page
Queen Victoria's dinner (Wind-
sor Castle) 795
Regimental banquet (Dublin) . 773
Regimental dinner at fixed price 773
Richelieu, Marechal de, dinner
(1788) 824
Roumanian menu (translated) . 803
Royal Agricultural Society of
England banquet (1822), '»27;
(1889) 771
Scotch Sunday dinner (Oban) . 812
Service a la Fran(,'aise . . .721
Service a la Russe . . . 736
Shakespeare's town, luncheon at
8U8-811
Shute, Lieut.-Gen. Sir John, din-
ner (Dublin, 1831) . . .831
Society banquet (Edinburgh) . 781
Su.tan of Turkey, his dinner to
the Emperor William at Con-
stantinople .... 792
Sunday dinner at Saratoga
Springs 758
Swedish bill of fare . . . 8U2
Swiss dialect (humorous), bill of
fare in 816
Swiss historical dinner . . 796
Table d'hote at fixed prices
715-717, 718
Theatrical farewell banquet to
Mr. and Mrs. Kendal . . 772
Trans- African Railway Co. dinner 793
Transatlantic steamship, break-
fasts, luncheon and dinners 761-765
Transvaal d6jeuner dinatoire . 790
Turkish menu .... 804
United Law Clerks' Society, 57th
anniversary festival . . .769
Vegetarian dinner . . . 738
Volapuk, menu in . . . . 804
Wedding breakfast (1812) . . 82G
Wilkie, Sir Oliver, curious menu
of a dinner to (1561) . . 817
Wimamson, Sir H., dinner (1803) 825
Mercer, his description of the cook 35
Meredith, Owen (Lord Lytton), his
lines on cookery ... 86
Meringues, &c., whipped creams
for 319
Merlan (whiting) . . . .117
Morue (salt cod) . . . .118
Moules (mussels) .... 118
Mouton (mutton) entrees . 194-2U6
Mouton (mutton) relev6s, &c. . 131, 132
Mouton (mutton) rOtis . . .251
Mullets, red (rougets) . . .119
Murray on the art of boiling . . 72
Mushrooms (champignons) . 262,263
Mussels (moules) . . . .118
POI
Mutton {mouton), recipes.
Entrees . . . ,
Removes, &c.
Roasts . . . .
Page
. 627
. 194-206
131,132,560
. 251, 560
Napoleon, revival of the culinary
art under 18
Navets (turnips) .... 269
Nightingale, a Roman delicacy . 14
Normans, culiaarj^ practices among 146
Northumberland, Earl of, his din-
ner in 1512 .... 14
CEiiFS savoureux (egg savouries)
328-332
Oie entrees (goose entrees) . 220-222
Ombre (grayling) .... 118
Omelets, savoury (omelettes savou-
reuses) .... 327, 328
Orleans, Regent, his culinary inven-
tions 17
Oysters (huitres) .... 115
English, ancient use of, at Athens 37
Parmextter, Antoiue A., his in-
troduction of the potato into
France .... 867, 868
Paste patties, small puff . . . 141
Pastries and cakes, recipes . . 675
Patisserie, (fee. (pastry, &c.) . 310-312
Peas, green 270
Petites bouchees .... 141
Caisses 141
Petits pains 142
Pates 141
Pheasant, a Roman dish . . .14
Pickles, vegetable (legumes confits
au vinaigre) .... 289
Pieces moutees .... 337
Pigeon entrees .... 222-225
Pike (brochet) 110
Pil^au, a Turkish national dish . 12
A rindienne 142
Pilchard, early culiuarj- imitation
of 37
Plaice (plie) 118
Plautus, his description of the cook 35