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another way.

......... 385

Pheasants, to boil ......... Page 214 Pie, founder

Page 318
to roast ...............

215
carp

318
mock ...........

215
tench.................

319
to stew .............. 216

trout

................ 319
Pickle for hams, tongues, or

herring

......................... 319
beef, that will keep tor years,

lobster

319
if boiled and skimmed occa-

fine fish:

320
sionally
124 pilchard and leek

320
Pickle for the preservation of

chicken .......

320
pork, tongues, &c. 124

plain goose

321
PickleS, observations on .........

481
green goose

321
walnuts.....

482
duck

321
cucumbers and onions

giblet

321
in slices ......... 483 pigeon or lark

323
gherkins, or young cu-

partridge

322
cumbers

483
hare

323
beet roots....

484
rabbit

323
French beans, nasturti-

vegetable

323
ums, &c........ 484

parsley

324
red cabbage......... 484

turnip

324
small onions.

484
potato

324
cauliflowers, or brocoli 485

an herb..........

324
lemons

485
apple......

382
mushrooms
486 rich gooseberry

............ 383
potato apples, the Swe-

mince..

384
dish method.

486
barberries

486
lemon mince

356
samphire

487
egg mince

386
elder buds

487
artichoke

386
elder shoots

488
vermicelli...

387
artichokes .................
488 Pies & patties, savoury,

observa-
artichoke bottoms 488

tions on.......

............. 307
Indian bamboo imitated 488 raised

308
radish pods
489 Pig, sucking, to scald

109
melon mangoes .........

489

curious method of roasting 109
best India...........
490 sucking, to roast

109
Pictures, old, to clean ..........., 621

to bake

110
Pie, rump steak ..

309

to collar.

110
beefsteak, the usual way 309 Pigeon, dressed, to dress........ 196
mutton .....i
309 Pigeons, ragouts of

197
310
to dress...

203
rich veal

310
to boil

209
veal and parsley

310
to roast...

209
veal and ham

811
to broil

209
veal olive
311

210
lamb...

311
to stew

210
raised lamb
............ 311

in a hole

................... 210
pork

312
to jug

211
ham

211
French

313
to pickle

211
calf's head

313
in jelly

212
ox cheek

314

a beautiful dish 212
calf feet

314
management of

651
sweetbread

315 Pig's cheek, to prepare for boil.
Dartmouth

316
ing

112
squab.......
316 head, to collar ....

112
eel

316 feet and ears, to dress...... 113
cod..........

317

another way 113
salmon
317

fricasseed... 113
turbot

317

jelly of

114
sole
318 harslet

111

...

veal .......

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............ 312

to pot

185

186

to pot

...........

........... 105

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Pike, to boil

Page 172 Potatoes, new, to dress ...Page 362
to bake...

172 Poultry and game, to choose... 35
to stew

173

directions for dressing 193
to pot

173
ragouts of

197
Pipers, to dress

175 Prawlongs, red and white 443
Pippins, golden, stewed 447

pistachio and filbert,
Plaice, to stew

176

red and white...... 444
to boil

176

orange and lemon... 444
a large, to dress 177 Prawns, currie of
Plate, to Clean...

022
to butter

186
silver, to scour, and take

in jelly
stains out of....

622
to stew

187
powder...
G23

187
Plovers, to dress....

220 Preserves, peaches, apricots,
Plams, to keep fresh all the year 449 nectarines, plums, Morella
green gage, dried ......... 456

cherries, &c. in brandy...... 449
Poisons, culinary, observations on 553

wet sugar, preserved
Pomade, divine

600
fruits in brandy

449
Pomatum, sort, to make bard... 600

delicious dried pears
Pop, ginger..

539

ot' Rheims..... 449
Pork, observations on

103

fine wet and dried
leg of, to boil

104

sweetmeats in the
another way 104

form of hops 451
loin and neck of ....

105

green or red goose-
collared neck of, to roast 105

berries, wet 451
shoulders and breasts of . 105

red or white currants,
spring or forehand of...... 105

whole in bunches,
chine of...

wet or dry

452
spare-rib

105
strawberries...

452
griskin

106

green gages in syrup. 453
blade bone of

106
damsons

453
to dress as lamb

106
Jarganel pears

454
steaks to brojl..... 106 Pudding, beefsteak.

329
to pickle
107

baked 330
Porker's head, to roast

111

steak or kidney 330
Porridge, milk

474
mutton

330
French milk.............

474

beef, or mutton, pota-
Port, English ...

518
to, baked

330
Posset, ale

477

calf's foot...

............... 331
pope's

477

Yorkshire,under roast
winc ..

477

meat, the gipsies'
Postilla, apple

445

way

331
raspberry, an elegant

my

332
confection, made in

332
Rnssia

445

suet, or dumpling 333
Pot pourri

601
veal súet

333
Potato starch

306

batter, with meat
Potatoes, to choose and keep 358

potato, with meat 334
to boil

359
peas

334
boiled and broiled 359

new college
cold, fried............... 360

335
to steam

359

orange, another way. 335
fried in slices or shav-

excellent lemon 335
ings

360
Dutch baked

335
fried whole
............ 360

Dutch rice

335
mashed.

360

rice, baked or boiled 336
with onions... 361

ground rice

336
escalloped

361
plain rice

337
to roast.

361
George.

337
roasted, under meat 361

duke of Buckingham's 337
balls

362
pancake

337
snow

362

fine carrot................ 338

......

............

a fat

...

333

...

334

delicious orange

219

Pudding, macaroon custard ...... 338 Purrie ..........

Page 542
custard, for boiling . 338
curious noddy 339 Quails, to dress
millet......
339

R
gooseberry, baked 339 Rabbit, dressed, to dress.......... 196
delicate muffin......... 340

ragouts of.......... 197
cottage, potato plum. 340,

to roast

224
excellent plain potato 340

to boil

225
save all ......

340
to fry .........

225
batter,baked or boiled 341

to fricassee, white

225
rich plum ..... 341

brown...... 226
good family plum...... 342

to pot......

226
apple, boiled

342
to blanch

226
Boston apple 342 Rabbits, management of

652
Nottingham
343 Ragout powder

306
bread......

343 Ratafia drops
more expensive bread 343 French, or incomparable
brown bread...

344
cordial gin

532
little bread

344

English common, and red
in haste.......

344
cherry

532
almond
345 Rats, to destroy

657
baked 345 Reeves, to roast

220
small almond 345 Relish for chops

302
sago

345 Rennet, to prepare, to turn the
bread and butter...... 345 milk

610
very fine amber 346 Rhubarb cakes, candied

459
oatineal........ 346 Ribbons, to clean

608
light or German ...... 346 Rice, savoury

470
Nelson

346
buttered.

470
Eve's

346
milk

475
quaking..
347 Rolls, French

498
transparent

347

or cakes, famous Bath .... 498
macaroni

317
potato

498
excellent apricot...... 3:17 Room, best way to clean a 616
green bean

348 Roses, milk of.
shelford...

348 Ruffs, to roast.
brandy
3.18 Ruptures, of..

582
buttermilk
348 Rusks

501
curd
348

S
curd, boiled. 349 Sack, English....

518
pippin
349. Sago

475
quick made
349 Salad mixture

375
Welsh

349
boiled

376
spring fruit ....... 350

lobster

376
tansey

350
substitute for oil in

376
herb

350 Salads, observations on............. 373
Paddings, black, or hogs'. 115 Salmon, to boil

151
French hogs'

115

a whole, to dress, for
white hogs'
............ 117

a large company 154
hogs' with currants... 117

fresh, to broil...... 154
almonds.. 117
dried, to broil

155
observations on 327

dried, an excellent dish
Puffs, light or German .. 346

155
curd
348

155
apple
389

156
lemon

389
to collar..

156
sugar

389
to dry

156
small, of preserved fruit 389

to pickle

157
almond

390

Aberdeen method of
chocolate

390
pickling ....

157
curd .....
390 Salt

290
excellent light

390
basket

291

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to bake ..
to pot

608

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Sandwiches

Page 471 Sauce, sweet, for venison or hare 284
Sarsenets, black and white, to

old, for venison

285
wash

grill

295
Savaloys

'138
a-la-tartare

286
Savoys

363

for steaks, or chops, &c... 286
Sauce, delicate white, for carp. 167

for hashes of mutton, or
apple .........

265
beef

286
mackerel roe

266

for hashed or minced veal 287
egg

266

white, or bechamel ......... 287
plum pudding

266

white, a more economical
anchovy..

266

method of making a
garlic.....

267
pint of

288
lemon...................

267 Sauces, observations on ........ 226
caper..
........... 267 Sausages

107
mock caper

267
another way........

107
oyster

268
to eat cold

107
shrimp

269
to fry .......

108
lobster

269
Bologna

108
for lobster

270
Oxford

108
liver and parsley

270
mutton

108
lemon and liver

271
veal

84
fish.....

271 Scarlet, to take spots out of...... 605
liver, for fish
272 Sea kale

365
celery, puree, for boiled Servants, female, general obser-
turkey, veal, fowls, &c. 272 vations, adapted to

592
green, or sorrel
272 Sheep's trotters, to dress

140
tomata, or love apple...... 273 Shrimps, to butter

186
mock tomata

273
to stew

187
shalot

273
to pot........

187
for boiled mutton... 273 Shrub, as made in the West In-
young onion....
273 dies

535
onion......

274

excellent brandy and rum 535
white onion

274
currant

536
brown onion,or onion gravy 274 Silk, to take spots out of 604
Spanish,or Portugal onion 275 furniture, to clean

610
sage and onion, or goose Silks, to clean......

604
stuffing

275

to keep, from staining in
green mint

275
washing

401
mushroom...

276
black, to wash....

610
poor man's

276 Silver and gold, to preserve, from
for boiled tripe,calf s head, tarnishing .....
or cow's heel
277 Sippets, fried bread

279
piquante

277

when the stomach will
German horse-radish 277

pot receive meat...... 473
a-la-ravigote
278 Skate..

164
a-la-poivrade

278
crimp..

164
a-1'Italienne

..... 278 Skin, on improving and beauti-
chevreuil
279 fying the

562
rice
280 Smelts, to fry

177
wow wow, for stewed, or

to pickle

177
bonilli, beef ......... 281 Snipes, to boil............

218
beef gravy,or brown sance,

to roast

219
for ragouts, game, poul Snow balls

439
try, fish, &c.

282
a dish of

463
orange gravy, for wild Soap, concerning

624
ducks,wtdgeons,teal,&c. 283 Soles, to boil

175
Robert, for steaks, roast

to fry....

175
pork, or geese, &c. 283

175
284
to stew

176
turtle.......

284

to dress in the Portuguese
wine, for venison, or hare 284

way ....

176
sharp, for venison ......... 284 Solomon's temple in flummery 436

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...... 600

.....

another way

Benton ........

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clear gravy

sauces

white peas

162

plain peas..

.

163
163
164

Sorrel, to stew, for fricandeau & Stairs, stone, to clean .Page 619
roast meat...

371
Starch, potato..

306
Soup, knuckle of veal, or shin,

best method of making
or leg of beef

236
and using

609
237 Steel, to take rust out of 615
Scotch, or winter hotch Stock, clear brown, for gravy or
potch.....

237
soup

255
an excellent.

238

cheap ham, for gravies and
white
238

285
a plainer white .............

238

Stockings, silk, to clean 608
maigre Anglois, or broth

cotton and thread, to
without meat

239
wash

609
Flemish.
239 Strains, of.........

581
carrot
239 Stuffs, to clean

600
turnip

240

to take spots ont of.... 605
celery

210 Stuffing, for pike, haddock, and
maigre, or vegetable gravy 240

small cod

174
vegetable, another way... 241

Portuguese, for baked
spinach.

241
soles

176
Scotch leek

242

for veal, roast turkey,
peas

242
fowl, &c.

293
green peas

243
goose, or duck.

293
without meat.. 244

for lare....

293
244 Stuffings, forcemeat

291
peas, and pickled pork ... 244 Sturgeon, to boil.

245

to roast
asparagus
246

another way 162
onion ...

245

to droil
white onion

246

to bake ................
milk

246

to pickle
with onions

246

imitation of pickled., 164
rice

247 Substances stopped between the
vermicelli
247 mouth and stomach, of

582
goose or duck giblet 247 Sugars and colours, the prepara-
partridge

tion of
hare or rabbit

249 Suppers.......
game

249 Sweetbreads
macaroni

to roast
and bouilli

250

ragout..........
ox head.....
250 Syllabub, common

433
ox tail

royal London
ox heel

252

Staffordshire
calf's head

253

Devonshire ............... 453
Hessian, and ragout

fine whisked or whipped 434
portable, or glaze

254

everlasting whipped .. 434
eel

255

Spanish..
crayfish

256
lemon

435
lobster
.......................... 257 Syrup of lemons ..

296
oyster
.............. 257

orange, for punch or
oyster mouth

257

puddings......
Soups, observations on ............ 226
Souse for brawn, pig's heads, &c. 115

orange, or lemon peel 296

T
Spiders, to destroy.

657 Tables, to keep, clean, and of
Spinach...

363

a brownish colour,
Splinters, thorns, &c. of 579

withont washing

615
Sprats

184

to clean.
Sprouts and young greens 363

large, to take spots out
Spruce beer

........... 514
Stairs, to clean

617

mahogany, to polish
to keep clean, and of a Tapistry, faded, to clean
brownish colour, without Tart, apple, creamed
washing ....

618 ripe fruit

248

392
551

..... 249

...... 251

433
433

...... 253

296

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620

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620
620
607
382
383

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