The thorough good cook

,, Minced, 220 ,, Pie, English, 314 ,, Shoulder of, to Stew, 310 ,, Stew, Irish. 316 ,, Tea, 79 X Xavariu Stew, 316 Neat's-Foot Pudding, 232 ,, Tongue au Gratin, 297 Neck of Veal k la Crerae, 292 ,, a la Mirejjoix, 291 ,, with Sweet Herbs, 292 Nelson Puddings, 429 Nesselrode Pudding, 35, 429 New England Pancakes, 434 Noddy Puddings, 430 Northumberland Puddings, 430 Nouille Soup, 127 O Oatmeal Porridge, 460 Old-Fashioned Pea Soup, 86 Old Scotch Brown Soup, 113 ,, White Soup, 109, 110 Omelette with Bacon. 237 ,, Crab, 189 ,, with Fine Herbs, 237 ,, Green Corn, 463 ,, with Kidnej's, 237 ,, Mexican, 458 ,, Plain, 237 ,, Potato, 362 ,, Sweet, 431 Onion Sauce, 339 ,, Soup, 89 ,, ,, Maigre. 89 Onions, Glazed, for Garnish, 353 Puree of, 374 Orange Cream, 415 ,, ,, Ice, 446 „ Pudding. 431 ,, Sauce, 340 ,, Shrub, 450 ,, Tart, 432 Orleans Sauce, 340 Ortolans, to Roast, 280 Outlandish Dish, Au, 320 Ox-Rump Soup, 111 Ox-Tail, Crumbed and Grilled, 297 INDEX TO RECIPES. 481 Ox-Tail Soup, 111 Ox-Tails a la Saint Lambert, 297 Ox Tongue c\ I'ficaiiate, 218 Oyster Curry, 322 ,, Fritters, 187 „ Hatelets, 183, 184 ,, Loaves, 182 ,, Patties, 187 „ Pie, 188 ,, PudcUng, 188 ,, Sauce, 340 „ Sausages, 184 ,, Souffles, Little, 184 ,, Soup, 103 Oysters, Bearded, 186 ,, Broiled, 183 ,, and Eggs, 187 Fried, 182 ,, Mock, 189 Pickled, 187 ,, Rissoles of, 185 ,, Roast, 183 ,, Scolloped, 186 ,, Stewed, 183 ,, a la Villeroi, 185 Panada, 31 ,, French, 241 Pancake PuddLug, 434 Pancakes, Berlin, 432 ,, Cream, 433 ,, Irish, 433 ,, New England, 434 ,, Piuk-Coloui-ed, 434 Rice, 434 Parisian Mock-Turtle Soup, 107 Parmentier Soup, 85 Parsnip Fritters, 366 Parsnips with Beans, 366 Parsley, to Fry, 141 ,, Green Broccoli and Cauliflower Soup, 94 Partridge, Braised, Avith Celery Sauce, 269 ■ ,, Broiled, 270 ,, aux Choux, plus Distinguee, 273 ,, au Gratiu, 271 ,, Roasted, 270 ,, Salad, 377 ,, Saute with Mushrooms, 269 Partridges, Chartreuse of, 271 ,, h, la Chipolata, 272 ,, Piu-ue of, 121 ,, Salmi Chaudfroid of, 272 ,, Stewed, 270 Paste, French. 419 Pasties, Fieldfare, 314 F F Patties, Chicken, with Pure^ a la Reine, 208 „ Oyster, 187 ,, Veal and Ham, 223 Pea Fowls, 268 ,, Soup, French Split, 88 ,, ,, Green, 83 ,, „ Old-fashioned, 86 Peas and Bacon, 221 ,, Stewed, 369 Pease Pudding, 87 Pepper-Pot, A, 137 ,, ,, West Indian, 319 Petites Croiltes de Caviar, 386 ,, Timhalles^ of Fillets of Tui-bot c\ la Veuetienne, 152 Petits Souffles de Gibier, 388 Persian Sherbet, 451 Pheasant, Minced, 273 Pickled Oysters, 187 Pies and Puddings, Savotjey :— Artichoke Pie, 372 Battalia Pie, 321 Beef-Kidney Pie, 287 ,, Steak Pie, 303 Cabbage Pudding, 357 Carrot Pie, 366 Chicken Pie, 261 ,, Pot Pie, 262 ,, Pudding, 261 ,, ,, a la Richelieu, 258 al'Ude, 257 Com Pie, 464 CraA-fish Pudding, 192 Dried Fish Puddiug, 197 Eel Pudding, 181 Frantjais Pudding, 242 Green Corn PudcUng, 464 Grouse Pie, 274 Haddock Puddings, 168, 197 , , , , to prepare Cream