k la Newburg, 188.
au naturel, 182.
broiled, 188.
chops, 185.
coquiUes, 184.
croquettes, 186.
devUled, 185.
en Tal-au-vent, 186.
how to choose, 182.
patties, 185.
ragoiit, 184.
where found, 182.
Maoaboni and Nudlsb.
Croquettes of macaroni, 616.
Macaroni au gratin, 516.
Nudle border, 520.
Nudles, 518.
k PItalienne, 519.
boiled, dressed with pork and onions,
519.
with bread crumbs, 520.
with tomato sauce k PAllemande, 619.
Petites croustades of nudles, 520.
of spaghetti, 516.
Spaghetti k PAllemande, 518.
or macaroni, cooked plain, 518.
Timbales of macaroni, 517.
Tomato and sphagetti k PItalienne, 617.
Magksrxl, Fbbsh.
i PAllemande, 168.
k PAngUiae, 169L
baked, 102.
boiled, 163.
broiled, 161.
fried, 100.
& la maftre d'hdtel, 161.
Spanish mackerel, broiled, 168.
en Paptlloii^ 164
Mackbbel, Salt.
Boiled, with potatoes, 16&
broiled, 165.
fried, 165.
with cream sauce, 106L
Menus, 503.
Muffins, Gbms, ara
Blsooits, 546.
Gems, 545.
604
INDEX.
MvFnirs, Oeks, ito.
QeisB, gluten, 647.
Graham, 646.
oatmeal, 647.
with yoast, 646.
Muffini, breakfu*! MA
oom, 547.
Graham, 545.
hominy, 547.
plain, 548.
rioe, 647.
with yeast, 645.
Popoven, 648.
Puffs, breakfast, 649.
German, 648.
tea, 649.
Vienna, 648.
Scotoh Boones, 646.
MCSHBOOMB.
Baked, 609.
bouoh^es, 610.
broiled, 510.
catsup, 611.
how and where they grow, 608.
in Spanish sauce, 611.
pickled, 609.
preserved in butter, 509.
in water, 610.
saut^ 611.
stewed, 611.
MUSSSLS.
k la Britannia, 180.
k la marinidre, 180.
h la Normande, 181.
k la Villeioi, 180.
farci, 180.
how to prepare, 180.
pickled, 181.
MurroK.
C^telettes d*agneau k la Yilleroi,. 829.
Irish mutton stew, 826.
mutton k PAllemande, 818.
boiled, 818.
bndaed k la Proven^ale, 818.
breast of, boiled, 820.
cold, croquettes, 880.
curry of, 880.
hashballs of, 881.
minced, 829.
chops k la marinidre, 820.
MUTTOK.
Chops k la maitre d*h5tol, 822.
breaded and broiled, 821.
broUed, 822.
fried, 822.
outlets k la marquise, 820.
it U Pragoise, 828.
braised, 824.
k la Provence, 828.
kidney k la Mayence, 824.
croustade, 826.
deviUed, 828.
on skewers, 824.
on toast, 825.
santd, 828.
with Madeira sauce, 824.
with fines herbes, 828.
leg of, k PAm^ricaine, 814.
k la Westphalia, 818.
braised, 817.
marinidre, 816.
neck of, braised, 819.
pie, 827.
potpie, old-fashioned, 827.
roast, prepared like renison, 816.
saddle of, k PAlleraande, 816.
k la Madeira, 816.
k la Milanaise, 815.
braised k la Fran^aise, 818.
shoulder of, boiled with cabbage, 82a
potted, 819.
stew, 827.
k la Galinenne, 825.
k la Jaworski, 826.
with dumplings, 826.
Nilmberger cutlets, 821.
sheep's liver, fried, 827.
Nm>Lxs ; «m Maoaboki and Nudlis.
Oltvbs.
how to prepare, 112.
OWIOKS.
Baked, 618.
boiled, 612.
creamed, 612.
farci, 612.
fried, 618.
glazed, 612.
sauted, 618.
INDEX.
605
Orsmi-PLAiiT.
BoUedfSOl
fried, 604.
frit^fiOA.
OTtnBS.
k la ortoia, German style, 118.
jk la oren, 688.
li I'ltalienne, 181.
i la maltre d'hdtel, 116.
lilaNewbuig, 118.
k la Normandie, ISl.
k la Vidriouie, 116.
k la Yilleroi, 126.
box itew, 117.
broiled, 121.
oream stew, 117.
oreamed, k la Carey, 118 ; on toast, 117.
eJkops, 126.
cocktail, 116.
croquettes, 122.
dumplings, 122.
en brochette, 120.
fried, 116.
faroi, 126.
fritte k la B^amaiae, 119.
patties, 119.
pie, 124.
pickled, 121.
pur^ on toast, 120.
ngoiit,126.
raw, 119.
with Chantilly sauce, 119.
roasted, 119.
rolls, 120.
saut^, 688.
stew, 117.
Page 396
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k la Newburg, 188.
au naturel, 182.
broiled, 188.
chops, 185.
coquiUes, 184.
croquettes, 186.
devUled, 185.
en Tal-au-vent, 186.
how to choose, 182.
patties, 185.
ragoiit, 184.
where found, 182.
Maoaboni and Nudlsb.
Croquettes of macaroni, 616.
Macaroni au gratin, 516.
Nudle border, 520.
Nudles, 518.
k PItalienne, 519.
boiled, dressed with pork and onions,
519.
with bread crumbs, 520.
with tomato sauce k PAllemande, 619.
Petites croustades of nudles, 520.
of spaghetti, 516.
Spaghetti k PAllemande, 518.
or macaroni, cooked plain, 518.
Timbales of macaroni, 517.
Tomato and sphagetti k PItalienne, 617.
Magksrxl, Fbbsh.
i PAllemande, 168.
k PAngUiae, 169L
baked, 102.
boiled, 163.
broiled, 161.
fried, 100.
& la maftre d'hdtel, 161.
Spanish mackerel, broiled, 168.
en Paptlloii^ 164
Mackbbel, Salt.
Boiled, with potatoes, 16&
broiled, 165.
fried, 165.
with cream sauce, 106L
Menus, 503.
Muffins, Gbms, ara
Blsooits, 546.
Gems, 545.
604
INDEX.
MvFnirs, Oeks, ito.
QeisB, gluten, 647.
Graham, 646.
oatmeal, 647.
with yoast, 646.
Muffini, breakfu*! MA
oom, 547.
Graham, 545.
hominy, 547.
plain, 548.
rioe, 647.
with yeast, 645.
Popoven, 648.
Puffs, breakfast, 649.
German, 648.
tea, 649.
Vienna, 648.
Scotoh Boones, 646.
MCSHBOOMB.
Baked, 609.
bouoh^es, 610.
broiled, 510.
catsup, 611.
how and where they grow, 608.
in Spanish sauce, 611.
pickled, 609.
preserved in butter, 509.
in water, 610.
saut^ 611.
stewed, 611.
MUSSSLS.
k la Britannia, 180.
k la marinidre, 180.
h la Normande, 181.
k la Villeioi, 180.
farci, 180.
how to prepare, 180.
pickled, 181.
MurroK.
C^telettes d*agneau k la Yilleroi,. 829.
Irish mutton stew, 826.
mutton k PAllemande, 818.
boiled, 818.
bndaed k la Proven^ale, 818.
breast of, boiled, 820.
cold, croquettes, 880.
curry of, 880.
hashballs of, 881.
minced, 829.
chops k la marinidre, 820.
MUTTOK.
Chops k la maitre d*h5tol, 822.
breaded and broiled, 821.
broUed, 822.
fried, 822.
outlets k la marquise, 820.
it U Pragoise, 828.
braised, 824.
k la Provence, 828.
kidney k la Mayence, 824.
croustade, 826.
deviUed, 828.
on skewers, 824.
on toast, 825.
santd, 828.
with Madeira sauce, 824.
with fines herbes, 828.
leg of, k PAm^ricaine, 814.
k la Westphalia, 818.
braised, 817.
marinidre, 816.
neck of, braised, 819.
pie, 827.
potpie, old-fashioned, 827.
roast, prepared like renison, 816.
saddle of, k PAlleraande, 816.
k la Madeira, 816.
k la Milanaise, 815.
braised k la Fran^aise, 818.
shoulder of, boiled with cabbage, 82a
potted, 819.
stew, 827.
k la Galinenne, 825.
k la Jaworski, 826.
with dumplings, 826.
Nilmberger cutlets, 821.
sheep's liver, fried, 827.
Nm>Lxs ; «m Maoaboki and Nudlis.
Oltvbs.
how to prepare, 112.
OWIOKS.
Baked, 618.
boiled, 612.
creamed, 612.
farci, 612.
fried, 618.
glazed, 612.
sauted, 618.
INDEX.
605
Orsmi-PLAiiT.
BoUedfSOl
fried, 604.
frit^fiOA.
OTtnBS.
k la ortoia, German style, 118.
jk la oren, 688.
li I'ltalienne, 181.
i la maltre d'hdtel, 116.
lilaNewbuig, 118.
k la Normandie, ISl.
k la Vidriouie, 116.
k la Yilleroi, 126.
box itew, 117.
broiled, 121.
oream stew, 117.
oreamed, k la Carey, 118 ; on toast, 117.
eJkops, 126.
cocktail, 116.
croquettes, 122.
dumplings, 122.
en brochette, 120.
fried, 116.
faroi, 126.
fritte k la B^amaiae, 119.
patties, 119.
pie, 124.
pickled, 121.
pur^ on toast, 120.
ngoiit,126.
raw, 119.
with Chantilly sauce, 119.
roasted, 119.
rolls, 120.
saut^, 688.
stew, 117.