[Modern cookery, in all its branches

Fes Cerneaux, or walnut salad, 1 41 Devonshire junket, 452 Dough nuts, Isle of Wight, receipt for, 556 Dresden patties, or croustades, 387 Dried apples, to stew, 572 apricots, Drench receipt, 517 cherries, with sugar, 502, 503 cherries, without sugar, 503 gooseberries, with and without sugar, mushrooms, 153 plums ( Fruneaux de Tours), to stew, Dry, to apricots, a quick and easy method, Imperatrice plums, 521 Mogul plums, 515 peaches or nectarines, 518 Duck, stewed, 279 Ducks, to roast, 279 stuffing for. No. 9, 160 wild, to roast, 294 Dumplings, apple (fashionable; 42(' currant, light, 421 lemon, 421 Norfolk, 421 Suffolk, or hard, 421 Dutch, or hung beef, 19? custard, 438 flummery, 477 Eels, boiled, German receipt, 83 Cornish receipt, 84 to fry, 83 Egg balls, 162 sauce, for calf’s head. 111 sauce, common, 110 sauce, good, 110 a swan’s, to boil hard, 448 swan’s, en salade, 448 Eggs, to boil in the shell, 445 to cook in the shell, without hoiliag, 415 continental mode of dressing, or cuite a plat, 450 G*29 Eggs, to dress guinea fowls or Bantams, 416 to dress turkeys, 447 curried. 301. forced turkey’s or swan’3, 447 forced, for salad, 137 to preserve tor many weeks, 441 poached, with gravy, 449 to poach, 449 to whisk, for cakes, 543 Elderberry wine, 584 Vlegant, the Economist’s, pudding, 415, 428 lobster salad, 142 English, brioche, 349 brown gravy, 99 game pie, 352 puff paste, 346 stew, 191 Entrees, beef cake, 190 beef collops, 201 beef palates, 194, 195 beef roll, or canellon debceuf 201 beet steaks a la Francaise, 188, 189 beef tongues, 202 Bengal currie, 298 llanquette of sucking pig, 250 blanquette of veal or lamb, with mushrooms, 229 broiled mutton cutlets, 2 11 broiled oxtail, 195 boudinettes of lobsters, shrimps, &c., 92 calf’s head a la maUre d’ hotel, 214 calf’s bead, the Warder’s way, 211 calf's liver, stewed, 228 casserole of rice, 351 chicken cutlets, 275 chicken patties, 359 compote de pigeons, 299 curries, 297, 298, 299, 300, 301, 302, croquettes of savoury, of rice, 386 croustades filled with mince, 387 cutlets of calf’s head, 213 cutlets of fowls, partridges, or pigeons, 277 Dresden patties, 387 fillets of mackerel, 71 fillets of mackerel in wine, 72 fillets of soles, 65 fillets of whitings, 68 fowls, a la Carlsfors. 273 fricandeau of veal, 223 fricasseed fowls or chickens, 274 fried chicken a la Malabar, 275 hashed fowl, 276 lamb cutlets in their own gravy, 246 lamb or mutton cutlets, with soubise sauce, 246 lobster cutlets, 91 lobsters fricasseed, 89 Entrees, loin of limb stewed in butter. 2-16 minced fowl, 276 minced veal with oysters, 231 mutton cutlets in their own gravy. 210 mutton kidneys a la Francaise, 243 Oxford receipt for mutton kidneys, 244 oyster patties, 359 oyster sausages, 87 patties a la pontife and a la cardinal, 359 pork cutlets, 251 rissoles, 387 salmis of game, 292, 294 savourv croquettes of rice, 386 savoury rissoles, 387 sausages and cheshiuts, 262 scallops of fowl an bechamel, 277 Sefton, a, or veal custard, 562 small pain de veau, or veal cake, 222 spring stew of veal, 224 stewed beefsteak, 189 stewed calf’s feet, 228 stewed duck, 278 stewed leg of lamb, with white sauce, 245 stewed oxtails, 195 stewed tongue, 203 sweetbread cutlets, 227 sweetbreads, stewed, fricasseed, or roasted, 227 truffled sausages, or saucisses aux truffles, 263 veal cutlets, 225