The thorough good cook

,, Tips, Soup of , 89 Aspic, Clear, 233 „ Cutlets in, 226 ,, Jelly, 232, 233 Aurora Soup, 84 Austrian Soup, 134 Autumn Soup, 81 B Bacon, Beans and, 221 „ Praise, 221 ,, or Ham, Bean Souj) with, 94 ,, Liver and, 288 ,, Omelette with, 237 Bacon, Peas and, 221 Baked Beans, 365 ,, Cod, 159 ,, Custard, 416 ,, Dublin Bay Haddock, 168 ,, Haddock. 159 ,, Mackerel, 172 ,, Miucemeat Kebob, 311 ,, Pike, 195 ,; Salmon, 146 ,, Sprats, 201 Bakewell Pudding, 407 Banbury Cake, 407 Barlev Broth, Scotch, with Boiled Beef or Mutton, 128 ,, Pudding, 407 Basis of Fish Soups, The, 97 Battalia Pie, 321 Batter for Frying, 205 Bean Soup with Ham or Bacon, 94 Beans and Bacon, 221 ,, Baked, 365 ., Parsnips with, 360 ., a la Poulette, 365 „ Puree of White, 120 Bearded Oj'sters, 186 Buaruaise Sauce, 326 Becliamel Sauce, 327 Beef Balls, 303 Boiled, Gratin of, 307 Bouilli, 307 a la Braise, 305 Braised, 230 Broth, 77 and Cabbage Soup, 114 Chateaubriand Steak, 302 Collops (Scotch) with Onions, 234 Fillet of, a I'lntendante, 306 ,, ,, Roasted and Larded, 245 Kidney Pie, 287 Marrow, Salsafies with, 375 Minced, 219 ,, with Cucumbers, 219 a la Mode, 304 Olives, 304 and Oyster Sausages, 315 Palates, Chartreuse with, 220 Roasted and Larded, 245 470 THE THOROUGH GOOD COOK. Beef, Rump of, to Boil (French Fashion), 308 ,, Scarlet, 308 ,, Short, or Spiced, 305 „ Steak, Saute, 302 „ „ Pie, 303 ,, Stewed, 307 „ Tea, 78 ,, Vinaigrette of, 308 Beetroot, Fricassee of, 376 BeneAictiue Soup Maigre, 90 Berlin Pancakes, 432 Biscuits, Apple, 405 ,, Cocoa, 412 ,, Devilled, 387 Bisque of Crayfish, 99 Black Butter, French Beans in, 363 ,, Sauce, 327 Blanche Sauce, 327, 328 Boar's Head, Wild, 229 Boiled Beef, Gratiu of, 307 ,, ,, Rump of, 308 ,, Calf's Head, Plain, 228 „ Cod's Head, l.)7 ,, Knuckle of Veal, 295 ,, Lamb, 228 ,, Tripe, 298 Bologna Sausages, 455 Boned Hare, 291 Bonne Bouches, 385 " Borsch" Soup, 4 Bottled Greengages, 465 Bouillabaisse of Fresh-Water Fish, 193 Braised Beef, 230 „ Fowl, 207 ,, Leg of Mutton, 312 ,, Lettuce Soup, 93 ,, Partridge, with Celery Sauce, 269 Bread-crumbed Mutton Cho^JS, 301 Bread-crumbs, to Fry, 141 Bread Pudding, Brown, 408 ,, Sauce, 328 „ Soup, 128 Breakfast, Kedgeree for, 200 Breast of Mutton, Grilled, 312 ,, of Veal a la Poulette, 294 Bretonne Mutton Chops, 300 Sauce, 328 Brewis, 235 Brill, 168 Broccoli, Green, Cauliflower and Parsley Soup, 94 Broiled Caqi with Caper Sauce, 192 ,, Eels, 177 ,, Eels al'Italienue, 178 ,, Grouse, with Bacon, 276 ,, Oj'sters, 183 ,, Mackerel, 173 ,. Partridge, 270 Broiled, Pork Chops, 301 ,, Salmon, Crimped, Slices of, with Cai:)er Sauce, 144 „ Shad, 171 „ ,, alaMaitre d"H(")te], 172 ,, Sheep's Kidueys, 287 ,, Sprats, 200 „ Whiting?, 164 Broth, Beef, 77 ,, Chicken, 79 ,, ,, for the Consumptive, 80 ,, Scotch Barlej', with Boiled Beef or Mutton, 128 ,, Sheep's Head, 108 „ Veal, 79 Brown Bread Pudding, 403 ,, Chaudfroid Sauce, 329 ,, Fricasseed Chicken, 260 ,, ,, Rabbit, 260