Salades (salads) . . . 284-288
Salads (salades) . . . 284-288
And salad dressing, notes on 82-85
Classical quotations for . . 482
Recipes 596-599
Salmon (saumon) .... 120
Salsifis (salsifits) . . . .280
Sauce, an ancient .... 12
" Sauce for the goose," recipe for . 49
Sauces 290-304
Saumon (salmon) .... 120
Sausages, a Roman dish ... 14
Savoury dishes, &c. (entremets
savoureux, &c.) . . 322-324
Cheese (fromage) .... 334
Classical quotations for . . 483
Eggs (oeufs)
328-332
Farinaceous foods (farineux et
mets) .... 332-334
Fish (poissons) . . . 322-324
Meat 324
INDEX
925
SAV
Savoury dishes, &c. — co^nt. Paqe
Omelets (omelettes, &c.) . 327, 328
Vegetables (legumes) . 325-327, srs
Scotch cookery in 1791 . . • 18
Grace, a curious . . . .31
Seakale (chou de mer) . . . 265
Shakspeare and the kitchen . . 48
Side-dishes, hot (hors d'cem-res
chauds) .... 135-143
Plain (hors d'oeuvres simples) 89-91
Prepared, cold (hors d'oeuvres
froids et mets divers) . 92-94
Skate (raie) 119
Smelt (eperlans) .... 113
Snowballs, apple, recipe . . .555
Sole (sole) 122
Souffl6s and omelets (souffles et
omelettes) .... 3U8, 309
Beignets, recipe .... 554
Soups (potages) . . . 95-109
Classical quotations for . . 844
Clear soups (consommes) . 95-100
Of the fifteenth century . .13
Purees and thick soups (purees
et potages lies) , . . 100-109
Sourcrout (choucroute) . . .264
Soyer, Alexis, a famous cook . 494-497
Spain, her share in the development
of cookery 19
Wines (vins d'Espagne) . . 842
Spartan broth, origin of . . .38
Spartan fare 17
Spenser and the kitchen ... 48
Spinach (cpinards) .... 267
Sterlet (^steurlet) . . . .124
Stewing, notes on . . . 66, 77
Sturgeon (esturgeon) . . . 114
Suzanne, Alfred, a famous chef . 864
Swan, a favourite dish (1512) . 14
Sweet dishes (entremets de douceur)
305-322
Blancmanges and creams . . 316
Cakes (gateaux) . . . 309, 310
VEG
Page
Charlottes
Creams, whipped, &c
fouettees, &c.) .
Croiites aux fruits
Fritters, &c. (Beignets, <fec.) 313, 314
Fruit water-ices (glaces de fruits)
321, 322
Fruits, stewed (compotes
fruits) ....
Fruits with rice, crusts,
(fruits auriz, crotites, &c.)
Ices, creams (glaces, cremes)
Jellies, &c. (gelees, &c.)
Pastry, &c. (patisserie, &c.)
Puddings (poudings) . .
Souffles et omelettes, .
Sweet dishes, recipes
312, 313
(cremes
. 319
315, 316
de
316, 317
&c.
314,315
319-321
317, 318
310-312
305-308
308, 309
600-6i5
Tabue, curious instructions re-
garding conduct at, 20 ; notes
on laying, in the English
style 834
Tanche (tench) . . . .124
Taste, the tongue and the sense of 32-34
Telephone, culinary . . 63 sq.
Tench (tanche) .... 124
Thackeray, W. M., on cookery . 25
Timbales 143
Tomates (tomatoes) . . 280-282
Tongue, the, and the sense of taste 32-34
Topinambours (Jerusalem artichokes)
282, 283
Trojan, a Roman epicure . . 12
Trout (truite) 125
Truffles 283,284
Truite (trout) 125
Page 449
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Salades (salads) . . . 284-288
Salads (salades) . . . 284-288
And salad dressing, notes on 82-85
Classical quotations for . . 482
Recipes 596-599
Salmon (saumon) .... 120
Salsifis (salsifits) . . . .280
Sauce, an ancient .... 12
" Sauce for the goose," recipe for . 49
Sauces 290-304
Saumon (salmon) .... 120
Sausages, a Roman dish ... 14
Savoury dishes, &c. (entremets
savoureux, &c.) . . 322-324
Cheese (fromage) .... 334
Classical quotations for . . 483
Eggs (oeufs)
328-332
Farinaceous foods (farineux et
mets) .... 332-334
Fish (poissons) . . . 322-324
Meat 324
INDEX
925
SAV
Savoury dishes, &c. — co^nt. Paqe
Omelets (omelettes, &c.) . 327, 328
Vegetables (legumes) . 325-327, srs
Scotch cookery in 1791 . . • 18
Grace, a curious . . . .31
Seakale (chou de mer) . . . 265
Shakspeare and the kitchen . . 48
Side-dishes, hot (hors d'cem-res
chauds) .... 135-143
Plain (hors d'oeuvres simples) 89-91
Prepared, cold (hors d'oeuvres
froids et mets divers) . 92-94
Skate (raie) 119
Smelt (eperlans) .... 113
Snowballs, apple, recipe . . .555
Sole (sole) 122
Souffl6s and omelets (souffles et
omelettes) .... 3U8, 309
Beignets, recipe .... 554
Soups (potages) . . . 95-109
Classical quotations for . . 844
Clear soups (consommes) . 95-100
Of the fifteenth century . .13
Purees and thick soups (purees
et potages lies) , . . 100-109
Sourcrout (choucroute) . . .264
Soyer, Alexis, a famous cook . 494-497
Spain, her share in the development
of cookery 19
Wines (vins d'Espagne) . . 842
Spartan broth, origin of . . .38
Spartan fare 17
Spenser and the kitchen ... 48
Spinach (cpinards) .... 267
Sterlet (^steurlet) . . . .124
Stewing, notes on . . . 66, 77
Sturgeon (esturgeon) . . . 114
Suzanne, Alfred, a famous chef . 864
Swan, a favourite dish (1512) . 14
Sweet dishes (entremets de douceur)
305-322
Blancmanges and creams . . 316
Cakes (gateaux) . . . 309, 310
VEG
Page
Charlottes
Creams, whipped, &c
fouettees, &c.) .
Croiites aux fruits
Fritters, &c. (Beignets, <fec.) 313, 314
Fruit water-ices (glaces de fruits)
321, 322
Fruits, stewed (compotes
fruits) ....
Fruits with rice, crusts,
(fruits auriz, crotites, &c.)
Ices, creams (glaces, cremes)
Jellies, &c. (gelees, &c.)
Pastry, &c. (patisserie, &c.)
Puddings (poudings) . .
Souffles et omelettes, .
Sweet dishes, recipes
312, 313
(cremes
. 319
315, 316
de
316, 317
&c.
314,315
319-321
317, 318
310-312
305-308
308, 309
600-6i5
Tabue, curious instructions re-
garding conduct at, 20 ; notes
on laying, in the English
style 834
Tanche (tench) . . . .124
Taste, the tongue and the sense of 32-34
Telephone, culinary . . 63 sq.
Tench (tanche) .... 124
Thackeray, W. M., on cookery . 25
Timbales 143
Tomates (tomatoes) . . 280-282
Tongue, the, and the sense of taste 32-34
Topinambours (Jerusalem artichokes)
282, 283
Trojan, a Roman epicure . . 12
Trout (truite) 125
Truffles 283,284
Truite (trout) 125