Chapter M: Macaroons, 224

_Mackerel_, boiled, 3
broiled, 3
collared, 3
potted, 3
pickled, 3
pickled, called caveach, 4

_Magnum bonum_ plums, 204

_Mahogany_, to give a fine colour to, 274

_Maids_, 17

_Marble_, to take stains out of, 275

_Marmalade_, apple, 177
orange, 198
quince, 199
transparent, 207
Marrow bones, 38

_Mawskins_, to cure, for rennet, 233

MEATS, 20 to 76
observations on dressing, 20
(roast) rice boiled to eat with, 136

_Melon_ mangoes, 121

_Milkporridge_, for the sick, 255
French, 255

_Milkpunch_, 246

_Millet_ pudding, 153

_Mincepie_, 134
without meat, 135
lemon, 135
egg, 135
patties resembling, 134

_Mock turtle_, 49
a cheaper way, 50
forcemeat as for turtle, at the Bush, Bristol, 50
another forcemeat for balls or patties, 51
another, 51
another, 52

_Moor_ game, to pot, 82

_Moor_ hen to roast, 83

_Morella_ cherries, to preserve, 209

_Muffins_, 227

_Mulled_ wine, 262

_Mushrooms_, to dry, 115
an excellent way to pickle, to preserve the flavour, 124
to stew, 127
powder, 114

_Mustard_, to make, 118
another way for immediate use, 118

_Mutton_, to choose, 22

_Mutton_, breast, 73
broth, 250
Scotch, 100
collops, 70
cutlets in the Portuguese way, 75
ham, 75
harrico, 70
haunch, 69
, an excellent hotch potch, 74
another, 75
legs, 69
, rolled loin, 74
necks, 69
pie, 71
and potatoe pie, 71
pudding, 71
sausages, 71
shoulder, boiled with oysters, 73
steaks, 72

_Mutton_, steaks of, or lamb and cucumbers, 74

N.

_Nasturtions_, to pickle for capers, 123

_New college_ puddings, 146

_Norfolk_ punch, 247

O.

_Oatmeal_ pudding, 144

_Omlet_, 136

_Onions_, pickled, 121
, to roast, 125
sauce, 109
, sliced with cucumbers, 122
, another way, 122
soup, 97
, to stew, 125

_Orangeade_, 254

_Orange_ butter, 131
cakes, 208
cheesecakes, 185
chips, 208
fool, 171
jelly, 167
juice, buttered, 173
pudding, 143
another, 143
another, 143
syrup, 247
tart, 179

_Oranges_, to butter, 173
to keep, for puddings, &c., 186
, to prepare to put into puddings, 195
preserved, to fill; a corner dish, 178

_Oranges_, to preserve in jelly, 207

_Orgeat_, 254
to make, 239
, another way, 239

_Oxcheek_ stewed, plain, 36
to dress it another way, 37
rump soup, 100

_Oxford_ dumplings, 147

_Oysters_, fried, to garnish boiled fish, 15
, to pickle, 15
another way, 15
, scalloped, 14
, to stew, 14
patties, or small pie, 14
, patties, 133
, sauce, 110
, sauce to beef steaks, 32

P.

_Paint_, to clean, 272

_Panada_, made in five minutes, 252
another, 253
another, 253
chicken, 250

_Pancakes_, common, 181
fine ones, fried without butter or lard, 182
Irish, 181
of rice, 181

_Paperhangings_, to clean, 272

_Parsley_ pie, 88

_Parsnips_, to mash, 129

_Partridges_, to roast, 77
, potted, 77
, a very economical way, 78
, sauce for them cold, 106

_Pastes_, light, for tarts and cheesecakes, 139
, potatoe, 141
See also the article _Crust_.

PASTRY, 132 to 142

_Pasty_, venison, 25, 26
, an imitation of, 27
, of beef or mutton to eat as well as venison, 24

_Patties_, sweet, 134
, resembling mincepies, 134
, fried, 133
, Others are under the names of the articles they are made of.
, forcemeat for, 132

_Peaches_ in brandy, 195

_Pears_, stewed, 174
, baked, 174
, dried, 175

_Peas_ (old) soup, 94
, to stew, 127
(green), to keep, 129
another way, as practised in the emperor of Russia’s kitchen, 130

_Peas_, to stew, 124
, soup, 94

_Pepper_, kitchen, 116

_Peppermint_ drops, 203

_Perch_ and tench, 3

_Pettitoes_, 58

_Pewter_ (patent) porterpots, to clean, 271

_Pheasants_, to roast, 77

PICKLES, 118 to 124
, that will keep for years, for hams, tongues, or beef, 68
, are under the names of the articles pickled.

PIES, 88 to 90
, are under the names of the principal articles they are made of; as
_Apple_ pie, &c.

_Pig’s_ cheek for boiling, 58
collared head, 59
feet and ears, different ways of dressing, 60
fricassee, 60
harslet, 67
jelly of feet and ears, 60

_Pigeons_ broiled, 88
in jelly, 86
to pickle, 86
pie, 87
potted, 87
roast, 88
stewed, 85
, another way, 86

_Pike_, baked, 4
, stuffing for, 16

_Pippin_ pudding, 157
tarts, 177
, stewed golden, 175

_Plaice_, an excellent way of dressing a large one, 11

_Plate_, to clean, 273

_Plumcake_, 213
another, 214
very good common ones, 220
little ones, to keep long, 221

_Plum pudding_, common, 152

_Podovies_, or beef patties, 34

POOR PERSONS, HINTS RESPECTING THEIR RELIEF, 264 to 268

_Pork_, to roast a leg, 59
to boil a leg, 60
to pickle, 64
to salt for eating immediately, 27
jelly, Dr. Ratcluff’s restorative, 249
steaks, 61
loins and necks, roast, 67
rolled neck, 68

_Porker’s_ head, roasted, 58

_Portable soup_, a very useful thing, 101

_Potatoes_, to boil, 128
to broil, 129
to roast, 129
to fry, 129
to mash, 129
cheesecakes, 185
Lent, 160
pastry, 142
pasty, 88
pudding with meat, 150
pudding, an excellent plain one, 153
rolls, 228

_Potting_ birds, a very economical way of, 78
to clarify butter for potted things, 78

POULTRY, 76 to 88

_Pound cake_, good, 217

_Prawns_, curry of, 7
soup, 101

_Prune_ tart, 178

PUDDINGS, 142 to 159
observations on making them, 159
a quick made one, 158
in haste, 146
a cheap and not troublesome one, to give away to poor sick or young
families, 264
, Others are under the names of the principal articles they are made
of, or their first names; as _Bread_ pudding, _Light_ pudding, &c.

_Puff_ paste, rich, 138
less rich, 138
German, another way, 138
, to prepare apples for, 176
, of any sorts of fruit, 180
, excellent light ones, 157
, curd, 156

_Punch_, milk, 246
Norfolk, 247

Q.

_Queen_ cakes, 218
, another way, 218

_Quickmade_ pudding, 158

R.

_Rabbits_, 22
, various ways, 92
, to make them taste much like a hare, 92
potted, 93
(roast) a very good sauce for them, 109

_Raised_ crust for custards or fruit, 140
, for meatpies or fowls, &c., 140
pies, to prepare meat or fowls for them, 90

_Raisinwine_, with cider, 245
, without cider, 245

_Ramakins_, 137

_Raspberry_ brandy, 246
cakes, 194
cream, 172
jam, 193
, another way, 194
jelly, for ices or creams, 194
vinegar, 240
vinegarwater, 254
water ice, 210
wine, 241
, another way, 241
and currant tart, 180

_Ratafia_, 246

_Red_, a beautiful one, to stain jellies, ices, or cakes, 203
herrings, to dress, 8

_Rennet_, to cure mawskins, for, 233

_Restorative_, a great one, 248
another, 248
another, 248
another most pleasant draught, 248

_Rhubarb_ tart, 180

_Rice_, savory, 136
boiled to eat with curry or roast meat, 130
buttered, 136
cake, 223
, another, 223
caudle, 261

_Rice_ caudle, for the sick, 225
flummery, 160
milk, 171
, ground rice milk, 260
piecrust, 150
pasty crust, 141
_pudding_, baked, 149
, another, for the family, 149
Dutch, 145
with fruit, 149
, plain, 149
, rich, 152
small, 148
ground, 159

_Roasting_ meat, observations on, 21
fowls, 22
hares and rabbits, 22

_Rolls_, excellent ones, 228
, Brentford, 227
, French, 227
, potatoe, 228

_Rusks_, 222

_Russian seed_ pudding, 159

S.

_Sack_ cream, 162

_Saffron_ cakes, 228

_Sago_, to prepare, 260
to prepare to give away to poor families, 267
milk, 171, 260
pudding, 142

_Sallad_, French, 128
, lobster, 128

_Salmon_, to boil, 4
, no vinegar to be boiled with it, 18
to pickle, 5
to broil, 5
to pot, 5
to dry, 5

_Saloop_, 264

_Sanders_, 39

SAUCES, 104 to 111
robart, for rumps or steaks, 106
a very good sauce especially to hide the bad colour of fowls, 109
Other sauces are under the names of different dishes, or of the
principal articles the sauces are made of.

_Sausages_, mutton, 71
, pork, 64
, Spadbury’s Oxford, 65
, veal, 56
, an excellent sausage to eat cold, 65

_Scotch collops_, 46

_Seed cake_, a cheap one, 216
, another, 217

SERVANTS, USEFUL DIRECTIONS TO GIVE TO THEM, 269 to 276

_Shalot_ vinegar, 112

_Shank_ jelly, 251

_Shelford_ pudding, 155

_Shrewsbury cakes_, 219

_Shrimp_ pie excellent, 88
sauce, 108

_Shrub_, white currant, 247

SICK PERSONS, COOKERY FOR, 247 to 264

_Skate_, 16
crimp, 17

_Smelts_, to fry, 12

_Snow balls_, 151
cream, 169

_Soals_, boiled, 9
fried, 9
stewed, 10
in the Portuguese way, 10
stuffing for soals baked, 10
pie, another sort of stuffing, 11

_Sorrel_, to stew, for fricandeau and roast meat, 127
sauce, 54

SOUPS, 93 to 102
à-la-sap, 100
, a rich white one, 96
, a plainer white one, 97
, an excellent soup, 97
, a baked one, to give away to poor families, 265
, for the weakly, for the same purpose, 267
, Other soups are under the names of the principal articles they are
made of.

_Souster_, 144

_Spadbury’s_ Oxford sausages, 65

_Spinach_, to stew, 126
French way, 126
soup, 98

_Sprats_, 16
, baked, 8
, to make them taste like anchovies, 117

_Spongecake_, 224
another, without butter, 224

_Steak_ pudding, 151

_Steel_, to take rust out of, 272

STEWS, 124 to 127

_Stone_ stairs and halls, to clean, 272

_Stoves_, to take the black off the bright bars in a few minutes, 270
to clean the back of the grate, the inner hearth, and the front of
cast iron stoves, 271
another way, 271

_Strawberries_, to preserve them whole, 197
another way, 198

_Stuffing_ for pike, haddock, &c., 16
for soals baked
another sort, 11

_Stuffing_, forcemeat for, 132

_Sturgeon_, to dress fresh, 16
an excellent imitation of sturgeon, 19

_Sucking pig_, to scald, 57
, to roast, 57

_Suet_, to preserve it a twelve month, 40
pudding, 151
dumplings, 151

_Suffolk_ dumplings, 158

_Sugar_, to clarify, 191

_Supper_, small dishes for, 131, 132
, a pretty sweet supper dish, 169

SWEET DISHES, 159 to 186

_Sweetbreads_, 55
, ragout, 56

_Sweetmeats_, observations on, 190
, a very fine crust for them, when to be particularly nice, 139
, a carmel cover for sweetmeats, 206
, excellent sweetmeats for tarts, when fruit is plentiful, 193

_Syllabub_, London, 161
, Staffordshire, 161
, a very fine Somersetshire one, 162
, everlasting or solid, 163

T.

_Table Beer_, excellent, to brew, 237

_Tansey_, 181

_Tapioca_ jelly, 260

_Tarts_, icing for them, 211
Tarts are under the names of the principal articles they are made of;
as _Codlin_ tarts, &c.

_Teacakes_, 219
, Benton, 220
, another sort, as biscuit, 220
, another sort, 220

_Teal_, to roast, 83

_Tench_, 3
broth, 251

_Thornback_, 16

_Tin covers_, to clean, 271

_Toast and water_, for the sick, 254

_Tongues_, to pickle for boiling, 41
another way, 41
, a pickle for them, that will keep for years, 68
, an excellent mode of doing them to eat cold, 42
, stewed, 42
, and udder, to roast, 40

_Trifle_, an excellent one, 170
, a froth to set on, which looks and eats well, 162

_Tripe_, 42

_Tunbridge cakes_, 225

_Turbot_, to boil, 1
pie, 11

_Turkey_, to boil, 70
an excellent sauce for it boiled, 106
to roast, 76
pulled, 77
patties, 77

_Turnip_ pie, 88
soup, 93

_Turtles_, little eggs for them, 111

U.

_Udder_ and tongue, to roast, 40