[Modern cookery, in all its branches

Tamarinds, acid, in curries, 296 Tapioca soup, 14 Tarragon vinegar, 151 Tart, a good apple, 363 young green apple, 364 barberry, 364 German, 362 the monitor’s, 370 Tartlets, of almond paste, 367 creamed, 375 jelly, or custards, 375 to make, 361 lemon, 372 strawberry, 375 Tarts, to ice, 345 Tench, to fry, 83 Thickening for sauces, French, ] 06 Tipsy cake, 474 Toasting, directions for, 183 Toffee, Everton, 567 another way, 567 Tomata catsup, 151 sauces, 123, 124 Tomatas, forced, 327 forced (French receipt) 328 puric of, 328 roast, 327 en salade, 327 stewed, 327 Tongue, to boil, 203 to stew, 203 Tongues, to pickle, 197 Tourte, a la chatelaine, 364 the lady’s, 364 meringued, or with royal icing, 363 Trifle, brandy, or tipsy cake, 474 an excellent, 473 Swiss, very good, 473 Trout, to stew (a good common receipt) RQ in wine, 80 Truffled butter, 139 sausages, 263 Truffles and their uses, 331 a Vltalienne, 332 a la serviette , 232 to prepare for use, 332 Turbot, to boil, 56 au bechamel, 57 cold, with shrimp chatney, 144 a la crime, 57 Turkey, to boil, 267 boned and forced, 268 to bone, 265 a la Flamande , 270 to roast, 267 poult, to roast, 270 Turkeys’ eggs, to dress, 447 forced (excellent entremets 447 poached, 449 sauce of, 110 Turnip-radishes, to boil, 318 soup, economical, 33 Turnips, to boil, 333 to mash, 333 stewed in butter, 834 in gravy, 335 in white sauce 334 Vanilla in cream, pudding, &c., 410 Veal, blanquette of, with mushrooms, 229 boiled breast of, 218 roast breast of, 219 breast of, simply stewed, 618 ( see note ) breast of, stewed and glazed, 618 cake, Bordyke, 222 cake, small pain de veau, or veal, 222 to choose, 209 Scotch collops of, 226 custard, or sefton, 362 cutlets, 225 cutlets, or collops, a la Francaise, 226 cutlets, a I’lndienne, or In dian fashion, 225 cutlets, a la mode de Londres, or London fashion, 226 divisions of, 209 boiled fillet of, 217 roast fillet of, .216 fillet of, an bechamel , with oysters, 216 fricandeau of, 223 fricasseed, 231 goose (City of London receipt), 220 Norman harrico of, 224 boiled knuckle of, 221 knuckle of, en ragout, 221 knuckle of, with rice or green peas, 221 ' boiled loin of, 218 roast loin of, 217 stewed loin of, 218 minced, 230 minced, with oysters (or mushrooms), 231 neck of, a la creme, 220 neck of, roast, 220 to bone a shoulder of, 219 stewed shoulder of, 219 spring stew of, 224 Sydney, 231 Vegetable marrow, to boil, fry, mash, 327 vermicelli, 6 Vegetables, to boil green, 309 to clear insects from, 309 remarks on, 308 Venetian cake (super excellent), 547 fritters (very good), 383 Venison, to choose, 281 collops and cutlets, 284 to hash, 284 to roast a haunch of, 282 in pie, 352 Venison, sauces for, 295 to stew a loin of mutton like, 239 to stew a shoulder of, 283 Vermicelli pudding, 439 soup, 12 Viennese pudding, or Salzburger Xockerl, 620 Vinegar, cayenne, 153 celery, 152 cucumber, 152 eschalot, or garlic, 152 horse-radish, 153 green mint, 152 raspberry (very fine), 573 strawberry (delicious), 577 tarragon, 151 Vol-au-vent, a, 857 h la creme, 358 of fruit, 358 Vols-au-vents, a la Parisienne, 374 small, to make, 361 Walnut catsup, 149-150 Walnuts, to pickle, 536 salad of, 141 Water Souchy (Greenwich receipt), 78 White bait (Greenwich receipt), 78 Whitings baked, a la Francaise, 68 baked (Cinderella’s receipt), 70 to boil, 68 to fry, 67 fillets of, 68