The thorough good cook

216 Scotch Barley Broth with Boiled Mutton or Beef, 128 ,, Beef Collops with Onions, 234 ,, Bro^vn Soup, Old, 113 ,, Hare Soup, 123 ,, Haggis, 235 ,, Kale Soup, 92 ,, Minced Collops, 234 ,, Shortbread, 440 ,, Sowius, 462 ., White Soup, 109, 110 Scots Kail, 235 Shad, 171 ,, , Broiled Maitre d'HOtel, 172 Shallot Sauce, 345 Shai-j) Sauce 330, 346 ,, Soup, 138 Sheep's Head Broth, 108 ,, Kidneys, Broiled, 287 ,, Tail a I'Auglaise, 297 ,, Tongues si la Saint Lambert, 298 ,, ,, with Stewed Endive, 218 ,, Trotters with Cheese, 231 ,, ,, Fried, 296 Sherbet, Persian, 451 ,, Turkish, 452 Short (or Spiced) Beef, 305 Shortbread, Scotch, 440 Shoulder of Mutton, to Stew, 310 ,, of Veal k la Bourgeoise, 231 Shi-imp Sauce, 346 Sicilian Sauce, 346 Simple Soup with Eggs, A, 136 Skate au Beurre Noir, 202 „ Crimped, with Burnt Butter, 202 486 THE TROBOUGII GOOD COOK. Skate, with Liver Sauce, 201 Skewer Kebob, 310 Smelts, Fried, 200 „ Salad of, 379 Smooth Sauce, 347 Snipe, Woodcocks and, 280 Snipes, to Roast, 280 Sole k la Colbert, 155 „ Cui-ried, 322 ,, a la Meuniere, 155 ,, Pudding, 157 Soles, Fillets of, Fried, 153 ,, ,, ,, au Gratin, 153 ,, a la Fi-au(;aise, 155 ,, Fried, Tartar Sauce, 156 ,, a la Maitre d'Hutel, 154 ,, Ma_yonnaise of, 154 ,, a rOrlie, 153 ,, Stewed, 157 Sorrel Soup, 83 Souffle of Chickens a la Cr^me, 259 ,, Coffee, 412 Souffles of Game, Small, 388 ,, Little Oyster, 184 ,, Potato, 362 Soups : Asparagus, Green, 88 of Aspai-agus Tijjs, 89 Aurora, 84 Austrian, 134 Autumn, 81 Barley Broth, Scotch, 128 Bean, witli Ham or Bacon, 94 Beef Broth, 77 ,, and Cabbage, 114 ,, Tea, 78 Benedictine Maigre, 90 Bisque of Crayfish, 99 "Borsch," 4 a la Bouchue, 112 Braised Lettuce, 93 Bread, 128 Brunoise, 81 of Brussels Sprouts, 84 Cabbage, 92 Calabrian, 133 CaiTot, Young, 85 CauUflower, 94 ,, Green Broccoli, and Parsley, 94 Cheese, 65 ,, h, la Biboron, 130 ,, German, 131 Chestnut Nesselrode, 129 Chicken Broth, 79, 80 Cock-a-Leekie, 92 Cocoa-nut, 130 Cold, 137 Soups {coi/fii/urd) -. — Conger Eel, 104 Consomme, 77 Crayfish, Bisque of, 99 Cucumber and Pea, 92 Cun-aut Juice, for Children, 136 CuiTy of Fish, 103 with Eggs, A Simple, 136 English Hare, 123 Fish, 97 ,, the Basis of, 97 ,, Chowder, 105 ,, li la Parisienne, 98 Fisherman's, 102 Flemish, 134 French Brown, 81 „ SpUtPea, 88 Game, 122 ,, a la Rossini, 122 Gennan, 133 ,, Cheese, 131 ,, Wine, 136 Green Asparagus, 88 „ Pea, 83 Grouse, 124 Hare, English, 123 „ Scotch, 123 Haricot Bean, a la Conde, 95 Hotch-Potch, 116 Ivory, 118 Jacobin's Pottage, 115 Julienne, 80 Kale, Scotch, 92 Lady Morgan, 101 Leek, 92 Lentil, 96 Lettuce, Braised, 93 Lobster, 99, 100, 101 Lord Warden, 113 Macaroni, 126 ,, and Cheese, 130 Maigre, 91 ,, Benedictine, 90 „ Pumpkin, 90 ii la Meg Merrilies, 124 Minestra, 135 Minestrone, 135 Mock Turtle, 105 ,, „ h I'Amiral Duperre, 106 ,, ,, Parisian, 107 Mulligatawny, 116, 117 White, 117 Mutton Tea, 79 Nouille, 127 Old Scotch Brown, 113 ,, ,, AYhite, 109, 110 Onion, 89 Ox-Runip, 111 mDEX TO RECIPES. 487