Myra's cookery book

„ loin, stewed like venison ... ,, loin, stuffed ,, neck, boiled ,, neck, roasted ,, saddle, roasted ,, shoulder, braised ... ,, shoulder, roasted ... ,, sliced ,, sliced, a la bour- geoise Nougat Nouilles au jambon ... Omelet, au fromage ,, au lard ,, au pain ,, au rhum ,, aux anchois ,, aux fines herbes ... ,, souffiee ,, with asparagus I) with mushrooms ... PAGE 117 123 1 13 114 126 115 116 114 116 123 118 125 118 108 log log 108 111 112 111 112 112 no III no 125 124 336 397 246 245 246 247 246 244 237 245 245 vi INDEX. Omelet, with onions PAGE 245 Omelets, remarks on 248 Onions, glaces 218 Orange flowers', candied ... 385 Orange flower souffles 385 Orange marmalade ... 378 ,, salad 369 Oranges, crystallized Ortolans, roasted 384 196 Oysters, scalloped ... ,, Scotch 64 403 „ stewed 64 ,, stewed, another re- ceipt 403 Ox brains, en matelote 80 ,, palate, a la menagere ... 80 ,, tail, en hochepot 79 ,, tongue, en daube 78 Parsnips, boiled 220 Partridges, to truss 188 ,, au chasseur 191 „ aux choux i8g ,, braised ... I go ,, broiled ... i8g ,, ragout of ig2 ,, roasted ... 188 ,, souffle of JQ2 Paste, American puff 276 ,, crisp, for tarts 275 „ dripping 27G ,, French puff 276 ,, for custards ... 278 ,, for meat pies 276 ,, German, for fruit tarts 277 ,, German, without yeast 278 ., light, for tarts 275 ,, plain yeast 278 ,, rich puff 275 „ to glaze 278 „ to ice 279 Pastry, on making 275 ,, fried ... 294 ,, Swiss 313 ,, Windsor ... • 2gi Patties, bread 390 ,, cheese, German re- ceipt 391 ,, oyster 280 PAGE Pheasant, to truss 187 ,, roasted ... 187 ,, salmis of 188 Pickle for boiled beef 404 ,, for beef 404 ,, for beef, ham, and tongues 405 ,, Hamburgh 405 ,, sweet, for bacon 406 Pickled beetroot 406 ,, cabbage 407 ,, eschalots 407 ,, gherkins 40S ,, lemons 408 ,, mushrooms ... 409 ,, nasturtiums 410 ,, onions 410 ,, walnuts 411 Pickles, Achard 412 ,, chutney 415 ,, Indian 414 ,, mixed 412 ,, sweet melon 415 Pie, chicken ... 282 ,, fish 61 ,, forcemeat 393 game 279 ,, paste, for game 281 ,, lark 2S2 ,, mutton ... 284 >. pigeon 281 ,> pork 2S4 ,, rabbit 282 ,, rump steak 283 ,, savoury 400 ,, veal and ham ... 283 Pigeons, to truss 169 ,, a la crapaudine ... 171 ,, en compote 170 „ roasted i£g ,, stewed, with mac- aroni 170 ,, stuffed, a la cra- paudine 172 Pig’s cheek, a la bourgeoise 139 ,, cheek, English fashion 139 ,, cheek, stuffed 139 ,, feet, a la sainte Mene- hould 141 „ feet, French receipt ... 140 INDEX. VII Pig’s head, roasted ... ,, kidneys Pilau ... Pork cheese ... ,, chine, boiled ... ,, chine, roasted ... ,, chops, French receipt ,, cutlets ,, cutlets, with vegetables ,, hashed ,, hoch=pot ,, leg, boiled ,, leg, roasted ,, loin, roasted ,, roast, French receipt ... ,, sparerib, roasted Potatoes, a la maitre d’hotel ,, boiled ,, fried „ mashed ,, new, boiled ,, new, French way „ soufflees ... ,, with bacon ,, with parsley, Ger- man receipt Potato boulettes ,, ribbons ,, souffle Preserve, apricot ,, vegetable marrow ' Preserved apricots, whole ... ,, fruit in bottles ... ,, Morelia cherries in brandy ,, plums in brandy