Hodge-podge (England), 103
Hot-pint (Scotland), 223
Hot-pot (Lancashire), 96
Howtowdie (Scotland), 103
Ice Cream, Florentine, 211
** ginger (England), 213
Iced pudding, nut (France), 212
" *« raisin (France), 213
Imperials (Germany), 195
Imperial Schmarn (Germany),
195
Indian puffs (England), 34
Jam, apple and quince (Eng-
land), 216
< apricot (England), 218
< combinations (Provincial
France), 214
< gooseberry (England), 218
< <« and currant (Eng-
land), 217
< greengage (England), 218
< lemon (England), 217
« lemon and rhubarb (Eng-
land), 216
* rhubarb and orange, 217
* roseleaf (Greece), 221
Jelly, cider (England), 175
(< claret (England), 183
<< of greengages (England),
186
<< maraschino (France), 186
** rose (England), 214
Juditha (Polish Jews), 214
Junket (Devonshire), 181
Kedgeree (England), 103
Kidney and mushrooms (France),
80
** and oyster pudding Eng-
land), 80
** stew (Baden-Baden), 84
" «* (France), 105
Kirsch (Germany), 238
Konglauffe (Germany), 194
Lamb, braised (Normandy), 67
•* epigrammes of (France) , 9 2
** minced (Southern France),
4
108
259
Index
<i
<<
Lamb, imgout of (Germany), io6
** and ravioli (Italy),
io6
roast (Brittany), 67
Lamb*s wool (England), 231
Lancashire hot-pot (England), 96
Lawn sleeve (England), 229
Leche Cream (convent recipe),
183
Leicestershire medley, 96
Liver, braised calPs (Italy), io5
Lobster, a la Careme (France), 37
Lobster, en casserole (S. France),
35
mariner's style, 36
omelette (Paris), 35
and oyster plant mousse
(Paris), 36
souffle of (Nice), 34
St. Stephan, 36
Lozenges, cusrant (England), 224
a
€t
tt
t€
€€
Macaroni (Bologna), 144
** (Genoa), 144
** (Palermo), 145
«« a la PontiiTe, 145
** pheasant and (Italy),
146
Macedoine in aspic (Normandy),
«3
Mackerel baked in cream (Aus-
tria), 40
(Germany), 41
pickled (Germany), 41
** pie (Scotland), 45
" (the Tyrol), 47
Madeleines (Paris), 164
€€
Maids of honor (Richmond),
"57
Marchpane (Germany), 224
Marmalade orange (Scotland),
219
Marrons glacees (Paris), 223
May nectar (Germany), 233
Mead (Old English and German),
234
Medley, Leicestershire, 96
Metheglin (old English and Ger-
man), 229
Meringues (Paris), x86
Minestrone (Italy), 96
Mushrooms and cream (N.
France), 148
(Provence), 137
fried (Provence), 136
and eggs (Hungary),
»37
on toast (France),
136
puree of (Paris), 137
Mutton chops, baked (Italy), 90
" (S. France), 91
cutlets (Prague), 84
kebobbed (England), 108
Oxford John (England),
roast leg of (Gascony),
68
little turnovers of (Tur-
key), 86
a
t€
a
ti
<«
«
«c
€1
€t
it
Napoleons (Paris), 185
Noodles, Baden, 148
German, 200
((
260
Index
Nougat almond (Montellmert),
222
Noyeau (France), 237
Onions, boiled (France), 140
<< stuffed (Germany), 140
Olio, Spanish, 86
Omelette crumb (Germany), 66
« French, 65
« Spanish, 65
* < sweet souffle (Germany) ,
193
** celestine (France), 191
<« " small (France),
192
** with cordial, 192
** fancy French, 192
•* rum (Paris), 193
Oranges, compote of (France),
191
«« frozen (France), 213
Orgeat (France), 237
Oysters in cream (Germany), 49
<< " forcemeat, 50
<< fried (Holstein), 45
*• panned (France), 53
Pancakes, cream (Paris), 196
** ** or Swiss roll,
196
** currant (England), 197
** macaroon (France), 196
** with marrons, 196
Partridges with cabbage (France),
1x4
Pate de foies gras, imitation
(France), 127
Pears (Roumania), 190
Peas, green (France), 131
** lettuce and (Provincial
Page 84
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hodge-podge (England), 103
Hot-pint (Scotland), 223
Hot-pot (Lancashire), 96
Howtowdie (Scotland), 103
Ice Cream, Florentine, 211 ** ginger (England), 213
Iced pudding, nut (France), 212 " *« raisin (France), 213
Imperials (Germany), 195
Imperial Schmarn (Germany),
Indian puffs (England), 34
Jam, apple and quince (England), 216
< apricot (England), 218
< combinations (Provincial France), 214
< gooseberry (England), 218
< <« and currant (England), 217
< greengage (England), 218
< lemon (England), 217 « lemon and rhubarb (England), 216
* rhubarb and orange, 217
* roseleaf (Greece), 221 Jelly, cider (England), 175
(< claret (England), 183
<< of greengages (England),
<< maraschino (France), 186 ** rose (England), 214 Juditha (Polish Jews), 214 Junket (Devonshire), 181
Kedgeree (England), 103 Kidney and mushrooms (France), ** and oyster pudding England), 80 ** stew (Baden-Baden), 84 " «* (France), 105 Kirsch (Germany), 238 Konglauffe (Germany), 194
Lamb, braised (Normandy), 67 •* epigrammes of (France) , 9 2 ** minced (Southern France),
Index
<i
<<
Lamb, ragoût of (Germany), 106 ** and ravioli (Italy), io6 roast (Brittany), 67 Lamb*s wool (England), 231 Lancashire hot-pot (England), 96 Lawn sleeve (England), 229 Leche Cream (convent recipe),
Leicestershire medley, 96 Liver, braised calPs (Italy), io5 Lobster, a la Careme (France), 37 Lobster, en casserole (S. France),
mariner's style, 36
omelette (Paris), 35 and oyster plant mousse
(Paris), 36 souffle of (Nice), 34 St. Stephan, 36 Lozenges, cusrant (England), 224
a
€t
tt
t€
€€
Macaroni (Bologna), 144 ** (Genoa), 144 ** (Palermo), 145
«« a la PontiiTe, 145 ** pheasant and (Italy),
Macedoine in aspic (Normandy),
«3 Mackerel baked in cream (Austria), 40
(Germany), 41 pickled (Germany), 41 ** pie (Scotland), 45 " (the Tyrol), 47 Madeleines (Paris), 164
€€
Maids of honor (Richmond),
"57 Marchpane (Germany), 224
Marmalade orange (Scotland),
Marrons glacees (Paris), 223 May nectar (Germany), 233 Mead (Old English and German),
Medley, Leicestershire, 96 Metheglin (old English and German), 229 Meringues (Paris), x86 Minestrone (Italy), 96 Mushrooms and cream (N. France), 148 (Provence), 137 fried (Provence), 136 and eggs (Hungary),
»37 on toast (France),
puree of (Paris), 137
Mutton chops, baked (Italy), 90
" (S. France), 91
cutlets (Prague), 84
kebobbed (England), 108
Oxford John (England),
roast leg of (Gascony),
little turnovers of (Turkey), 86
a
t€
a
ti
<«
«
«c
€1
€t
it
Napoleons (Paris), 185 Noodles, Baden, 148 German, 200
((
Index
Nougat almond (Montélimar),
Noyeau (France), 237
Onions, boiled (France), 140
<< stuffed (Germany), 140 Olio, Spanish, 86 Omelette crumb (Germany), 66
« French, 65
« Spanish, 65
* < sweet souffle (Germany) ,
** celestine (France), 191
<« " small (France),
** with cordial, 192
** fancy French, 192
•* rum (Paris), 193
Oranges, compote of (France), «« frozen (France), 213
Orgeat (France), 237
Oysters in cream (Germany), 49 << " forcemeat, 50 << fried (Holstein), 45 *• panned (France), 53
Pancakes, cream (Paris), 196 ** ** or Swiss roll,
** currant (England), 197 ** macaroon (France), 196 ** with marrons, 196 Partridges with cabbage (France),
Pate de foies gras, imitation (France), 127
Pears (Roumania), 190 Peas, green (France), 131 ** lettuce and (Provincial