Practical household cookery

Partridges . . . 671 Pheasants . . . 666 Pikes .... 486 Rabbit . . . 624 Chicken Soup ... 72 Game Soup ... 72 German Soup ... 74 Potato Soup ... 71 & la Reine Soup . . .75 Rice Soup .... 69 Vegetable Soup ... 70 Venitienne • • • 73 Quince Jelly . . • • 878 BABBIT h la Chasseur Curry of . Napolitaine & la Pie . • . Potted . Poulette k la ProyenQale k la . Remarks on, page 294 Roost Stewed Broth k la Proven^ale Raspberry Cream Ice Ravigote Butter Sauoe Mayonnaise Sauce Ravioli k I'ltalienne k la Romaine . Red Currant Jelly Sauce Red Mullets k la Genoise in Cases k ritalienne k la Maltre d'Hdtel Refreshing Broth . Remarks on Barbel, page 334 Beef and Roasting in Gene- ral, page 241 Boar, page 279 Boiled Meat, page 9 Bream, page 307 Carp, page 231 Cod, pa«^e 188 DifiPerent Sauces, Esseneeiy Melted Butter and Jel- lies, page 80 Eels, Conger, page 213 Fresb- Water, page 214 Fish, page 181 Frying, page 143 Game, page 329 Garnishes in General, and on Truffles and Mush- rooms in particular, p»ge 128 Haddock, page, 209 Halibut, page 212 Hare, page 290 Herrings, page 212 Hors d'CEuvres or Side Dishes, page 145 Lamb, page 259 I«amprey, page 207 Lobsters, Crabs and Craw« fish, and How to Boil them, page 221 596 S9« 599 69s 707 600 597 60X 595 8 873 162 189 220 97 98 21S 437 438 436 435 13 INDEX. 453 No. Eemarka on Mackerel, page 195 Mullets, Red and Grej, page ao3 Mushrooms, page 381 Mutton, Lamo, and Goat, pRge207 New Zealand Mutton and American Beef, page 8 Onions, page 382 Paiste and Sweet Dishes, Sage 387 , page 229 Pike or Jack, pnge 225 Plaice, Flounders, &c., page 213 Pork, page 271 Poultry, page 296 Babbit, page 294 Bice, page 61 Boasting, page 241 Salad, page 383 Salmon, page 182 Sandwiches, page 384 Sausages, page 174 Smelts, page 218 Soles, page 197 Sprats, page 220 Sturgeon, page 191 Tripe, page 156 Trout, page 223 Turbo t, page 186 Veal, page 248 Vegetables, page 356 Venison, page 284 Whitebait, |>age 219 Whiting, page 204 Remoulade Sauce . . . 222 Bice, Boiled, for Stewed Fruit 848 103 808 118 1X6 124 146 117 Z20 122 266 119 102 ZO4 825 and Cabbage Soup Cake ' Cream Soup & la Chasseur k la Beale Soup and Chesnnt Soup Flour Soup & la Fran^aise Soup au Gratin Soup . with Milk Soup. Panada Pheasant Soup Plain Broth Potatoe Soup Pudding Bemarka onj page 61 Souffle of • 837 Rice, Vegetable Soap Risotto ii la Chasseur Genoa Style , Italian Style Another Housewife Style Milanaise . k la Pi^montaise k la Poniastowsky k la Portuguaise Spanish Style . k la Turque Rissoles of Chicken . Boast Chicken . Cygnet Duck . Wild . Eels, Conger Groose . « Grouse Guinea>Fowl Hare . Lamb, Quarter of Larks Mutton, Leg of. Loin of Saddle of . Shoulder of. - Partridges . Pheasants . Pigeons . Wild . Plovers Pork, Leg of Loin of Neck of Quails Babbit Boebuck . Snipe. Sturgeon . Sucking Pig Teal . . Turkey Napolitaiuv P16montaise Staffed, with Truffles Veal . Water-Hen Wheatears Widgeons . Woodcocks Robert Sauce . Roebuck, Brain of . Breast of, Lyonnaise Outlets of, Chasseur No. III "5 109 no laz Z08 X07 "5 "3 112 114 325 6ao 659 638 683 46s 639 672 658 594 556 681 553 553 55a 55* 670 665 656 677 677 565 564 563 678 60X 586 674 414 567 683 649 648 650 534 683 68a 683 676 190 583 580 577 454 INDEX. Boebuok, Gntletf of, Sarpriie Chops of, Qrilled Fry of , Haricot of. Haanch of, Larded . Roast • • • Loin of, or Saddle k I'Ecos BoIjr^Poly Pudding ! Romaine Saaoe . Soap Ik la . Rossini, Soap i la . Uump-Steak k la Chasseur AnehoTj Batter with Oyster Sauce No. 578 579 582 581