The thorough good cook

Gratin of, with Cheese, 393 Hashed, 392 Hen's l^est, 393 with Ouions and Mushrooms, 394 Oysters and, 187 Piedmont Fashion, 393 Plovers', in Aspic, 395 Eagout of, and Mushrooms, 394 Baudalled, 390 Soup with, 136 "Surprise," 395 a la Tripe, 390 ifimince, 254 English Hare Soup, 123 ,, Mutton-Pie, 314 Enteees : — Aspic, or Savoury Jelly, 232, 233 Bacon, Beans and, 221 Fraise 221 ,',' Omelette with, 237 ,, Peas and, 221 Batter for Frying, 205 Beans and Bacon, 221 Beef, Braised, 230 ., Collops, Scotch, 234 „ Minced, 219 ,, ,, with Cucumbers, 219 Boiled Lamb, 228 Braised Beef, 230 ,, Fowl, 207 Brewis, 235 Entrees (coiithinrd) : — BriU, 168 Broiled Eels a I'ltalienne, 178 Calf's Head, Boiled, 228 Chartreuse with Beef Palates, 220 Chicken Cutlets, Epigram of, 208 „ Patties, 208 „ in Savoury Jelly, 208 Chickens with Macedoine of Spring Koots, 207 Collops, Scotch Beef, 234 ,, ,, Minced, 234 Cutlets in Aspic, 226 Duck, Capilotade of, 262 ,, with Olives, 263 of Eels, 177 Fillets of Turbot ii la Creme, 149 Forcemeat Balls, 204 Fowl, Braised, 207 „ Country Captain, 206 ,, Fricassee of, 206 German Toast, 241 Gratin of Babbits, 283 Haggis, Scotch, 235 Hare, Potted, 214 Hottentot Pie, 224 Kiduej-s, Stewed, 226 Kromeskies a la Monglas, 220 Lamb, Boiled, 228 ,, and Pork Chops, 224 Lambs' Tails, Vol-au-Vent of, 229 Lark Pies, Hot Raised, 265 Larks in Croustade, 265 Macaroni, Italian, 249 ,, Leghorn, 240 Timbale of , 239 Meagre Eisotto, 239 Mince of Eabbits au Fumet, 285 Mutton, Minced, 220 Neat's Foot Pudding, 232 Omelette with Bacon, 237 ,, A\ith Fine Herbs, 237 ,, with Kidneys, 237 Plain, 237 Ox Tongue, 218 Panada, French, 241 Peas and Bacon, 221 Petites Timballes of Fillets of Tur- bot, 152 Pigeon, Gratin of, 214 Pigeons a la Crapaudiue, 247 ,, on the Skewer, 248 Plovers, Capilotade of, 268 Pork Cutlets aud Tomato Sauce, 225 Pudding Frauqais, 242 Puddings of Whiting, 163 Punshki, 236 Quails, Compote of, 209 Queen Blanche Stew, 226 474 THE THOROUGH GOOD COOK. Entrees (con fun/a/) :— Quenelles of Whitings, 165 Kabbit Galantine, 211 ,, Gratin of, 283 ,, " Kickshaws " of, 210 „ I-udiliug, 211 Eabbits, Mince of, au Fumet, 285 „ ScolloiJS of, 210 „ Turban of Fillets of, 212 ,, Young, in Curl Papers, 213 Raised Ham Pie, 223 Rice, Casserole of, 238 Risotto, 239 ,, Meagre, 239 Rissoles, 227 Salmon au Bleu, 145 Salt Cod a la Provenc^ale, 161 Sausage-Meat, 205 Scollops of Cod, 162 Scots Kail, 235 Sheeps' Trotters, 231 Sweetbread Pie, 216 Sweetbreads "Dauphin" Fashion, 217 Scollops of, 216, 217 Tongues with Stewed Endive, 218 Turbot, Gratin of Fillets of, 150 Turkey, Galantine of, 213 Veal Cutlets, 225 „ and Ham Patties, 223 , Pie 223 ',' Shoulder of,' 2T1 Vegetable Hash, 241 Venison Pie, 215 Vol-au-Vent d'Escalopes de Tur- bot, 151 ,, of Lambs' Tails, 229 White Puddings in Skins, 238 Wild Boar's Head, 229 York Hani with Spinach, 222 Enteemets : — Baked Mincemeat Kebob, 311 Battalia Pie, 321 Beef Balls, 303 ,, Boiled, Gratin of, 307 ,, ii la Braise, 305 ,, Bouilli, 307 „ Fillet of, A I'Inteudante, 306 ,, Kidney Pie, 287 ,, a la Mode, 304 ,, Olives, 304 ,, and Oj'ster S.iusages, 315 ,, Rump of, to Boil, 308 ,, Scarlet, 308 ,, Short, 305