[Modern cookery, in all its branches

another receipt for, 162 Braise, to burn, 180 Braised fillet of beef, 180 leg of mutton, 236 Braising, directions for, 180 Brandy, cherry (Tappington Everard receipt), 579 lemon, for flavouring sweet dishes, 153 peaches preserved in, 571 trifle, or tipsy cake, 274 Brandied morella cherries, 571 Brawn Brack, cake (Irish), 548 good, light, 654 Brawn, calf’s head (author’s receipt), 215 Tunbridge, 260 Bread, Bordyke receipt for, 597 to know when baked, 604 Bavarian brown, Liebig’s, 599 brown, English, 599 crumbs, fried, 131 crumbs, to prepare for frying fish, 181 dairy, without yeast, 602 to freshen stale, 603 to fry for garnishing, 131 to fry for soups, 5 with German yeast, 598 home-made, remarks on, 594 household, 596 to keep, 603 partridges served with, 279 patties, 887 potato, 600 puddings, 418, 430 and butter puddings, 428, 429 rules to be observed in making, 596 sauce, 112 sauce with onion, 113 unfermented, 599 to purify yeast for, 595 Bream, sea, to dress, 75 Brioche paste, 349 Brill, to boil, 58 Broccoli, 326 Broiled beef- steak, 187 bacon, 259 cutlets, mutton. 241 cutlets, pork, 251 eels with sage (German), 617 fowl, 274 mackerel, 71 red mullet, 76 partridge, 290 partridge (French receipt), 290 Broiling, general directions for, 175 Broil, the Cavalier’s, 240 Broth, or bouillon, 6 veal, or mutton, 44 Browned flour for thickening soups &nd sauces, 131 Browning, with salamander, 183 Brown, rich, English gravy, 99 apple sauce, 125 caper sauce, 121 chestnut sauce, 129 mushroom sauce, 123 onion sauce, 125 rabbit soup, 31 Brown to, with salamander, 183 Brussels sprouts, 340 Buns, light, of different kinds, 559 Exeter, 559 excellent soda, 561 Geneva, 601 Burdwan, an Indian, 612 Burlington Whimsey. 212 Burnt coffee, or gloria, 592 Buttered apples, 488 cherries, 490 Blitter, anchovy, 138 burnt, or browned, 109 clarified, for storing and for immediate use, 110 Buttei to cool for crust, 345 creamed, and otherwise prepared for cakes, 543 lobster, 138 melted, good common, 108 melted, French, 109 melted, rich, 108 melted, rich, without flour, 109 melted, white, 109 loin of lamb stewed in, 246 truffled, 139 Butter-milk, for bread, 602 Cabbage, to boil, 332 stewed, 333 red, to stew (Flemish receipt), 340 red, to pickle, 539 Café noir, 592 Cake, fine alinond, 545 apple, 362 beef or mutton, 190 breakfast, French, 549 a cheap common, 555 cream cake, 654 thick, light gingerbread, 551 a good light luncheon cake, 554 cheap nursery, 555 a good Madeira, 548 pound, 546 rice, 546 sausage-meat, or pain de pore frais, 261 a good soda, 556 a good sponge, 547 a smaller sponge, 547 tipsy, 474 veal, 222 veal, good (Bordyke receipt for), 222 Venetian or Neapolitan (super-excellent), 547 white, 546 Cakes, Banbury, 549 to colour sugar candy for, 542 Head, or Seed, 558 cocoa-nut gingerbread, 552 common gingerbread, 553 richer gingerbread, 553 queen, 556 general remarks on, 540 very good small rich, 558 to prepare butter for rich. 513 to whisk eggs for light rich, 543 small, sugar, various, 558 small Venetian, 548 Calf’s head, a la Maitre d' Hotel, 214 boiled. 210 -brawn (author’s receipt). 215 to clear the hair from, 210 cutlets of. 213 hashed, 213 a cheap hash of, 213 prepared, the cook’s receipt, 211. soup. 27 The Warder’s way, 211 Calf’s feet jelly ( entremets ), 4G1 another receipt for, 462 Jelly, apple, 464 jelly, orange, 464