„ for veal 54 Gravy for goose . . 64 Fore-quarter of lamb 43 „ for joints . . 40 Fowls, to boil 60 Green pea soup . • i3 „ to fricassee 60 „ peas • 78 „ to roast . 60 Greusze . . 107 French beans 74 Ground rice mould . 107 „ pancakes 104 „ „ pudding . . 107 Friar’s omelette . 94 Grouse • 65 Fricandeau of veal 54 Guinea-fowls • 65 Fruit, compote of 104 „ cream 1 05 Haddock, to bake • 23 ,, and cream bread pudding 104 „ to boil • 23 „ pudding baked 104 „ dried . • 144 ,, „ boiled 104 „ to fry • 23 „ salad 1 05 ,, savoury - 144 „ tarts 105 Ham and macaroni • i44 „ to stew 120 ,, to boil • 4i ,, to cure • 4i Giteau de prunes 106 „ toast • 145 General remarks on pastry ”4 Hare, forcemeat for • 65 ,, directions for cake jugged • 65 making 124 „ soup (1) . 9 German foam sauce 85 .. (2) . 10 INDEX. 1 66 Hare soup, imitation PAGE [ 10 „ to roast 65 Haricot bean soup 10 „ mutton . 44 Hashed meat 4i Hasty pudding . 107 Herrings . 23 Herring creams . 145 Hints about housekeeping 1 ,, on baking cakes . 124 Horseradish sauce 86 Hot cross buns . 126 „ pot . 4i How to choose fish 18 „ poultry . 60 „ clean brass trays 157 11 ii fish >9 „ .. silver >57 „ „ water-bottles 158 „ „ windows . 158 „ keep boiled fish hot >9 „ know when fish is boiled enough •9 „ make a stock-pot 5 „ „ coffee 151 „ jam 152 „ „ lard (poultry or meat) . 156 white stock 7 „ „ „ (economical) 7 „ use Chivers’ jellies 108 Icing 130 „ almond 125 Imitation hare soup 10 Irish stew 44 Jam, cherry >53 „ how to make >52 PAGE Jam sauce 86 Jelly, black currant >53 ,, blackberry >53 „ cherry-brandy 108 „ Chivers’ 108 „ claret 108 „ crab apple >54 ,, meat, for invalids . >55 „ white and red currant >53 John Dory 21 Joints, gravy for 40 „ to bake . 30 ,, to roast . 30 Jugged hare 65 Julienne soup 1 1 Jumbles .... >30 Junket .... 108 Kedgeree 24 Kidneys k la brochette . >45 „ and bacon >39 „ broiled 146 ,, fried . >45 Kimberley cake . 130 King’s pudding . 108 Kippers .... 24 Knuckle of veal, boiled . 54 „ ,, stewed 55 Kromeskies . . 57 Lafayette cakes . 130 Lamb, fore-quarter Lamb’s breast stewed with mush- 43 rooms 42 „ with peas . 42 „ cutlets 43 .. fry 43 Larks .... 66 INDEX. 167 Lecha crema PAGE . 109 Leeks • 77 Lemon cheesecakes . 109 P>e . 109 „ pudding . . 109 „ soufflde . . 109 Lemonade . 156 Lentil soup . 1 1 Lettuce soup 1 1 Lettuces . • 77 „ stewed . • 77 Light bread pudding • 99 List of fish in season 18 Little cakes • I31 Liver and bacon . • 58 Liverpool cake . • 131 Lobster butter . . 86 ,, sauce . 86 Macaroni cheese 140 Macaroons 131 Mackerel, to boil 24 ,, to broil 24 ,, to pickle 24 Madeira cake 132 „ pudding 1 10 Mafeking cake . 132 Maitre d’hfitel butter 86 Marmalade bread and butter pudding 1 10 „ pudding boiled 1 10 „ custard pudding . 1 10 ,, Seville orange 154 „ suet pudding hi Marrons glacds . 155 Mayonnaise sauce 86 Meat, general rules for cooking . 30 ,, jelly for invalids . i55 Meat patties PAGE • 42 Melted butter • 87 Mdringues . 1 1 1 Milk bread • I3i Milk puddings, arrowroot • 97 „ cornflour . 102 „ custard . . 103 „ farola . 103 „ ground rice . 107 „ hasty (1) . 107

AI-modernized reading of the original text

„ for veal Gravy for goose . . 64 Fore-quarter of lamb „ for joints . . 40 Fowls, to boil Green pea soup . • i3 „ to fricassee „ peas • 78 „ to roast . Greusze . . 107 French beans Ground rice mould . 107 „ pancakes „ „ pudding . . 107 Friar’s omelette . Grouse • 65 Fricandeau of veal Guinea-fowls • 65 Fruit, compote of „ cream 1 05 Haddock, to bake • 23 ,, and cream bread pudding „ to boil • 23 „ pudding baked „ dried . • 144 ,, „ boiled „ to fry • 23 „ salad 1 05 ,, savoury - 144 „ tarts Ham and macaroni • i44 „ to stew ,, to boil • 4i ,, to cure • 4i Giteau de prunes „ toast • 145 General remarks on pastry ”4 Hare, forcemeat for • 65 ,, directions for cake jugged • 65 making „ soup (1) . German foam sauce .. (2) . 1 66 Hare soup, imitation „ to roast Haricot bean soup „ mutton . Hashed meat Hasty pudding . Herrings . Herring creams . Hints about housekeeping ,, on baking cakes . Horseradish sauce Hot cross buns . „ pot . How to choose fish „ poultry . „ clean brass trays 11 ii fish >9 „ .. silver >57 „ „ water-bottles „ „ windows . „ keep boiled fish hot >9 „ know when fish is boiled enough •9 „ make a stock-pot „ „ coffee „ jam „ „ lard (poultry or meat) . white stock „ „ „ (economical) 7 „ use Chivers’ jellies Icing „ almond Imitation hare soup Irish stew Jam, cherry >53 „ how to make >52 Jam sauce Jelly, black currant >53 ,, blackberry >53 „ cherry-brandy „ Chivers’ „ claret „ crab apple >54 ,, meat, for invalids . >55 „ white and red currant >53 John Dory Joints, gravy for „ to bake . ,, to roast . Jugged hare Julienne soup 1 1 Jumbles .... >30 Junket .... Kedgeree Kidneys k la brochette . >45 „ and bacon >39 „ broiled ,, fried . >45 Kimberley cake . King’s pudding . Kippers .... Knuckle of veal, boiled . „ ,, stewed Kromeskies . . Lafayette cakes . Lamb, fore-quarter Lamb’s breast stewed with mush- rooms „ with peas . „ cutlets .. fry Larks .... Lecha crema . 109 Leeks • 77 Lemon cheesecakes . 109 P>e . 109 „ pudding . . 109 „ soufflde . . 109 Lemonade . 156 Lentil soup . 1 1 Lettuce soup 1 1 Lettuces . • 77 „ stewed . • 77 Light bread pudding • 99 List of fish in season Little cakes • I31 Liver and bacon . • 58 Liverpool cake . • 131 Lobster butter . . 86 ,, sauce . 86 Macaroni cheese Macaroons Mackerel, to boil ,, to broil ,, to pickle Madeira cake „ pudding 1 10 Mafeking cake . Maitre d’hfitel butter Marmalade bread and butter pudding 1 10 „ pudding boiled 1 10 „ custard pudding . 1 10 ,, Seville orange „ suet pudding hi Marrons glacds . Mayonnaise sauce Meat, general rules for cooking . ,, jelly for invalids . Meat patties • 42 Melted butter • 87 Mdringues . 1 1 1 Milk bread • I3i Milk puddings, arrowroot • 97 „ cornflour . 102 „ custard . . 103 „ farola . 103 „ ground rice . 107 „ hasty (1) . 107

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