Practical household cookery

Roast . • Gurnard Genoise Indienne . HADDOCK, Freeb, Broiled Maltre d'H6tel . Egg Sauce . Fillets of, Citizen St^le Fried, Batter Saaoe . k ritalienne au Gratin . Remarks on, page 209 Smoked . . Citizen Style . Halibut, Oyster Sauce Halibut, Biemarks on, page 212 Ham, Baked, Housewife Style Boiled with Spinach . Braized with Stewed Peas Sandwiches Hare, Back of, with Sharp Italian Sauce Civet of . . . Fillets of. Larded, Yonisun Sauce . * Jngged Potted Remarks ou, page 290 Roast Sauce Soup, English Style . k la Susinoise Haricot Beans, Garnish of White. Haricot of Mutton . ^ Purte Soup of Pried Dried, Housewife Style Hashed Venison Herrings, Fresh, Mustard Sauce 460 Fried with Plain Batter Remarks on, page 212 Snu>ked . Hollanaaiie Saace . No. 21 844 767 769 768 232 50 40 672 657 658 446 447 453 45a 457 457 454 455 458 459 462 572 570 571 786 593 590 592 589 707 594 200 68 67 294 540 53 773 774 588 461 789 184 448 INDEX. No. Hon d'CEavroB, or Side Dishes, BemarkB on, page 145 Horse-radish Butter 165 Sauce . . . . 191 Cold . . . . 224 How to Glaze Meat . 36a How to Make Sausages . 376 How to Prepare Glaze 36a lOKD Chocolate Cream . 871 Coffee Cream 872 Currant Cream . 873 Fmit Pudding . . 874 Lemon Cream . 871 Water 869 Nesselrode Padding . . 87s Kaspberiy Cream 873 Strawberry Cream 873 Vanilla . . 871 Ices, Cherry Water . . 870 Indian Sauce . . 185 Italian Sauce . ao4 Sharp Sauce • 305 JAU, Apricot . 877 Jellies, Lemon . . 857 Madeira . . . . . 860 Orange . 859 Strawberry . 858 Jelly, Preserved Apple . . 876 Currant . 879 Quince • . 878 Calf's Foot, Plain . 227 Simple . ISO Jerusalem Artichokes, Buttei r Sauce . • 7S^ Artichokes, Garnish of , 293 Italian . 7Sa Pickled . 7S» Pur6e of ' ^39 John Dory Jugged Hare . 404 . 589 Venison • 584 Julienne Soup . 14 mRTOHUP and Buttei p Sauce . 177 Kid, Braized . • 557 Kidney, Beef, Milanaise . . 504 Napolitaine . 505 Pi^montaise . 350 Sheep's, Chasseur . Grilled • 347 • 345 Stewed with Fin< B Herbs . • . 346 Ka Kidneys, Veal, Broiled k I'ln- dienne . . . 349 Stewed k la Komaine . 348 Kitchen Utensils, List of, page 432 LAMB Chops -545 Cutlets • • • • 537 Epigrammes of, with Asparagus-points 553 with Cucumber . . 553 French Beans . 553 Green Peai . . 553 Italian Style . 454 MaoMoine . . 553 k la Proven^ale . . 555 Quarter of, Roast . . 556 Remarks on Roast, page 269 Lamprey BordeUuse . 450 Citizen Style . . . 451 ICatelotte of . . . 449 Remarks on, page 207 Larks, Housewife Style . . 681 Pie 696 Potted .... 707 Roast .... 681 Leek Soup .... 38 Lemon Cream Ice . . 871 Jelly 857 Water .... 869 Lentils, Housewife Style . 778 Maltre d'H6tel ... 779 Pur^ of . . 234 Pur^ Soup of . • 53 Lettuce, Garnish of . . 279 Soup of . '43 Stuffed Soup of • • 43 Leveret k la Chasseur . 591 List of Utensils required for a Family of Six Persons, , I«ge 432 LombardoSoup ... 58 Lobster Boiled .... 477 ftTAmericaine . . 478 Forcemeat of . . . 277 Remarks on, page 221 Sajice .... 212 Loin of Mutton, Roast . 552 Pork, Roast . . 565 MAOABONI Cardinale . 86 Cheese with ... 88 Citizen Style ... 90 Country Style ... 93 Dominicaine it la . •87 INDEX. 449 Macftroni, Qratin au How to Cook, Bee Remarks on, page 49 Batter Italian Style Milanaise il la . MoQglat 4 la Napolitaine k la Palermo k la Pliiin . Reine Ik la . Kemarka on, and Piiste of all Desci iptions, and How to Cook it, page 49