The thorough good cook

,, Sijiced, 305 ,, Steak Pie, 303 ,, ,, Saute, with Madeira, 302 I Enteemets (contunicd) : — Beef, Stewed, 307 ,, Vinaigrette of, 308 Bubble and Squeak, 320 Calf's Head, Hashed, 317 Calves' Feet, 295 ,, ,, au Naturel, 296 Cassoulic, 319 Chateaubriand Steak, 302 Chojis, Soyer, with Potatoes, 301 Corned-Beef Hash, 318 Fieldfare Pasties, 314 Foreign Hash, 318 Hare, Boned, 291 ,, Jugged, 289 ,, Pate, en Terriue, 289 ,, Pie, 290 Haricot Mutton, 313 Hessian Stew, 315 Irish Mutton Stew, 316 Kidneys, " Tossed " in Wliite Wine, 287 Lamb Chops, Maison d'Or, 300 ,, Cutlets en Salpicou, 299 „ ,, a la Soubise, 299 Liver and Bacon, 288 Milk Kebob, 311 Mutton, Breast of. Grilled, 312 ,, Carbonuade of, 309 ,, Chops, 300 ,, „ Bread-crumbed, 301 ,, ,, Bretoune, 300 ,, Ham, 309 ,, Haricot, 313 ,, Loin of, to Kebob, 310 ,, Leg of, Braised, 312 „ Pie, EngHsh, 314 „ Shoulder of, to Stew, 310 Navarin Stew, 316 Neat's Tongue au Gratin, 297 Outlandish Dish, 320 Ox-Tail, Crumbed and Grilled, 297 Ox-Tails a la Saint Lambert, 297 Pepper-Pot, West Indian, 319 Pork Chops, Broiled, 301 „ Cake of, 320 Proven(^al Hotchpotch, 319 Rabbit Pie, 285 Rabbits, Croquettes of, 285 „ Fillets of, a la Pompadour, 282 ,, Gratin of, 283 ,, Mince of, au Fumet, 285 ,, and Onions, 282 ,, a la Venetienne, 284 ,, White Gibelots of, 284 ,, Young, Fillets of, 286 Resurrection Cutlets, 299 Sheei^'s Kidneys, Broiled, 287 IXDEX TO RECIPES. 475 Enteemets (cont'niKcd) : — Sheep's Tail a I'Auglaise, 297 „ Tougues a la Saint Lambert, 298 ,, Trotters, Fried, 29G Skewer Kebob, SIO Sweetbread, Croquettes of, 236 Toad-iu-a-Hole, 319 Tripe, to Boil, 298 ,, a la Bourgeoise, 299 Veal, Breast of, a la Poulette, 294 ,, Cutlets a la Mayonnaise, 293 ,, Fillet of, a la Bourgeoise aux Petits Pois, 293 ,, ,, to Dress, 293 ,, Knuckle of, Boiled, 29o ,, Minced, H la Catalan, 295 ,, Neck of, k la Creme, 292 ,, ^, "k la Mirepoix, 291 ,, ,, with Sweet Herbs, 292 Venison, 288 ,, Jugged, 288 Epigram of Chicken Cutlets, 208 Essence of Mushrooms, 374 Fieldfare Pasties, 31-4 Fig Tart, 418 Fillet of Beef a I'Intendante, 306 ,, ,, Roasted aud Larded, 245 „ of Veal .\ la Bourgeoise, 293 „ ,, Italian Way, 293 Fillets of Fowl, Cutlets of, 248 ,, of Rabbits ^ la Pompadour, 282 ,, of Soles, Fried, 153 ,, ,, au Gratin, 153 ,, ,, ti la Maitre d'Hotel, 154 ,, ,, Mayonnaise of, 154 „ ,, a I'brlie, 153 ,, of Turbot a la Creme, 149 ,, of Young Rabbits, 286 ,, of Whiting, Broiled, 165 Financiere pour Yol-au-Veut, 259 Fish: — Alose, 171 Anchovies, Mock, 199 Angels on Horseback, 186 Brill, 168 Carp, au Bleu, 193 „ Broiled, 192 „ Stewed, 194 Chowder, 105 Cod, to Bake, 159 ,, to Stew, 159 ,, with Cheese, 162 ,, ,, (Oyster Sauce, 169 ,, ,, White Sauce, 160 Fish {cont'uiuerJ) : Cod, Scollops of, 162 ,, Salt, a la Bonne Femme, 161 ,, ,, ii la Maitre d'Hotel, 160 ,, ,, with Parsnips, 162 ,, ,, a la Provenc^ale, 161 Cod's Head, 157 ,, ,, aud Shoulders, 153