Cookery for every household

Grey Mullet, 103 Grill, Hanging, 209 Griller, Gas, 20 Grilling, 208 of Fish, 79 of Meat, 208 on Gas Stove, 21 Ground Barley Pudding, 391 Rice Mould, 436 — Pudding, 394 — Souffle, 428 — Tart, 357 — Tartlets, 366 Grouse k I'Alsacienne, 301 Broiled, or Spatchcock, 300 Pie, 340 Roast, 300 to Carve, 661 Gruel, Barley Meal, for Invalid, 542 Beef-tea, for Invalid, 544 Milk, for Invalid, 544 — — — Peptonised, 548 Peptonised, 548 Revalenta, for Invalid, 546 Water, for Invalid, 544 Guards' Sauce, 195 Guinea-fowl, 285 Fricassee of, 285 Roast, 285 Gulash of Beef or Veal, 214 Gum Arabic Milk, for Invalid, 544 — Water, for Invalid, 544 Gurnard. See Gurnet Gurnet, Fillets au Gratin, 86 with Lemon Sauce, 120 with Potatoes, 86 Haddock, Baked, 386 Custards, Savoury, 508 en Casserole, 386 Filleted and Fried, 87 Fillets il'Italienne, 88Finnan, Crofites of, 507.’ See also Haddock, Smoked — Kedgeree, 116 — Timbales, 497 Flaked in Shells, for Invalid, 534 Fried in Batter, 87 Rizzared, 386 Smoked, 387 — Balls, 387 — en Coquilles, 507 — Fritters, 387 — in Paper Bag, 627 — Rissolettes, 507 — Sandwiches of, 524 — Stewed in Milk, 387 — with Egg Sauce, 387 Souffles, Savoury, 508 Stuffed and Baked, 88 — — — for Invalid, 533 — Fillets of, 88 — in Paper Bag, 627 to Fry, 87 to Skin and Fillet, 78 to Steam or Boil, 87 Haggis, Scotch, 234 Hake, 88 Cutlets, Baked, 89 Hake with Piccalilli Sauce, 89 Half-Glaze Sauce, 189 Half- pay, Chelsea Pudding, 400 Halibut, 89 Baked, with Vinegar, 89 Mayonnaise of, 90 Steaks in Paper Bag, 627 with Cream Sauce, 89 with Tomatoes, 89 Ham, 201, 242-247 k la Mad6re, 247 and Eggs, 383 and Egg Kromeskies, 515 and Eggs, Savoury, 509 and Eggs with Rice, 383 and Eggs with Tomatoes, 516 and Macaroni Cake, 375 and Macaroni Pie, 375 and Potato Hash, 258 and Veal Mould, 237 as Hors-d’CEuvre, 492 Baked, 247 Biscuits, Devilled, 509 Boiled, 247 Butter, 194 Cream, Iced (Crfeme de Jambon Glac6), 490 Crofftes, 509 Darioles k la Mireille, 272 Devilled, 383 Eggs, 321 Mince, with Poached Eggs, 258 Omelet, 330 Sandwiches, 523 to Carve, 660 to Keep, 33 Toast, 383 Hamburg Design of Folding Serviette, 648 Hand and Spring of Pork, 204 Hanging Grill, 209 Hard Bake, Almond, 605 Hard Sauce, 198 Hare, 290 Forcemeat for, 307 Gateau of, 297 Hashed, 296 Jugged, 296 Mock, Beef as, 214 Raised Pie of, 345 Saddle of, Roasted, 296 Soup, 68 — Economical, 43 — Mock, 44 Stuffed and Roasted, 295 Stuffing for, 307 Terrine of, 297 Timbale of, 297 to Keep, 31 to Skin and Paunch, 291 Haricot Beans, 172 — and Bacon, 516 — and Tomato Soup, 52 — • Curried, 172 — Mashed, 172 — Mould, 173 — Pur£e, 173 — Rissoles, 173 — Salad, 179 — • Savoury, 173 — Soup, 51 — — Red, 55 — to Prepare and Cook, 172 — with Butter, 172 — with Cold Meat, 252 — with Parsley Sauce, 172 Haricot Mutton, 226 Hash, 249 Ham and Potato, 258 Hare, 296 Harslet, Haslet, or Pig’s Fry, 204 Fried, 244 Stewed, 244 Hawthorn, Essence of, 633 Hazel-nut Cream, 446 — to Caramelise, 593 Heart, Beef, 202 — Stewed, 221 — Stuffed and Roasted, 221 Calf's, Roasted, 240 — Stewed, 240 Sheep's, Roasted in the Pan, 231 Hearthstone, to Clean, 18 Hedgehog Cake, 579 Herb or Veal Forcemeat, 309 Pancake, 517 Vinegar, 631 Herbs, 629 Bunch of, 631 for Flavouring Stock, 36 Seasoning, 631 to dry, 631 Herrings, 90 as Hors-d’CEuvre, 492 au Gratin, 91 Balls, 387