Chapter M: Macaroni stewed for a dish, 169

Macaroons, 293

Mackarel, broiled, common way, 25
-------- the german way, 31

Marbree jelly, 188

Marinate, to make, 49

Marrow bones, 48
------ pudding, 220

Mashed potatoes, 142

Mashed turnips, 148

Matelote of rabbits, 137

Meat cake, 177

Melted butter, to prepare, 269

Milk punch, 258

Mince meat, 194

Minced veal for a dish, 131
----------- another way, 132

Mirangles, 294

Mock turtle, 14

Morells, &c. to dry, 238

Muffin pudding with dried cherries, 226

Mushroom ketchup, 306
-------- powder, 238

Mushrooms broiled, 147
---------, to dry, 238
---------, to pickle, 246
---------, to preserve, for sauces, 305
---------, stewed (brown), 147
-----------------,(white), 148

Mutton broth, 15
------ or lamb, &c. broiled, 130
------ pie, 109
------ rumps marinated, 48

N.

Neck of lamb glaized, 75
---- of veal en erison, 62
----------- larded, 63

Nutmeg syrup, 308

O.

Oatmeal pottage or gruel, 281

Observations on fish and sauces, 265
------------ on meat and poultry, 94
------------ on stores, 228

Old or split peas soup, 11
--- peas soup another way, 12

Olios, or a spanish dish, 32
------ how to make, 34

Omlets of eggs for garnishing, 39
-------------- several ways, 165

Onion sauce, 75
----- soup, 10

Onions fried with parmezan cheese, 152
------, to pickle, 246

Orangeade, 261

Orange or lemon peel candied, 260
------ marmalade, 208
------ pudding, 217

Orgeat, 207

Ox cheek stewed, 40
-- heart to prepare for roasting, 310

Oyster atlets, 159
------ loaves, 161
------ sauce for beef steaks, 130
------------ for fish, 263
------------ (white), 118

Oysters prepared for frying, 121
------- scolloped, 160

P.

Pancakes, 291

Parsley, to fry, 111

Partridge soup, 229

Partridges or pheasants au choux, 132
----------------------- for roasting, 91
----------------------- with truffles, 133

Passing of flour and butter, 4

Paste for stringing tartlets, &c., 202

Pastry cream, 198

Patties of lobster or oysters, 99
------- with forcemeat, ib.

Peas pudding to be eaten with pork, 253
---- stewed for a dish, 154
----, to stew, for sauce, 73

Peloe of rice, 95
-----, another way, 96

Pepper or currie water, 254

Peths fried, 171

Petit patties of chicken and ham, 98

Pickled oysters, 158
------- tongues, 240

Pickle tongue forced, 153

Pickling, rules to be observed in, 245

Pig, to prepare for roasting, 92

Pigs feet and ears, 56
------------------, to prepare, 57

Pigeon pie, 104

Pigeons a la craupidine, 58
------- glaized, 59
------- with sorrel, ib.
------- to prepare for roasting, 90

Pike or sturgeon baked or roasted, 26

Pippins with rice, 301

Plovers eggs different ways, 176

Plum pottage, 259
---- pudding, very rich, 221

Poivrade sauce for game, 261

Pork pie, 108

Portugal or heart cakes, 293

Potatoe pudding, 227

Potatoes creamed, 149
-------- fried, 151

Potted beef, 239
------ cheese, 236
------ larks, &c., 237
------ lobster, 234
------ veal, 236

Poultry, directions for plain boiling, 121

Pound cake, 297

Prepared batter for several articles, 170

Preserved barberries, 279
--------- cucumbers, 277
--------- currants, 278

Puff paste, 214

Puffs with forcemeat of vegetables, 173

Pulled chicken or turkey, 114

Pullet a la Memorancy, 115
------ roasted with batter, 305
------ with celery sauce, 118
------ with oyster sauce (white), ib.

Pulpton of apples, 303
------- of rabbits, &c., 100

Pyramid of paste, 204

Q.

Quails, or ruffs and rees, to prepare for roasting, 90

Quarter of lamb marinated, 79
------- -- ---- with spinach, 80

Quince jam, 210

R.

Rabbits en gallentine, 140
------- with onions, 136
------- to roast, 89

Ragout sweetbreads (brown), 161
------ ----------- (white), 162

Raised beef steak pie, 106

Raised chicken pie, 103
------ ham pie with directions to make a raised crust, 102

Raised pie with macaroni, 106
------ turkey pie with a tongue, 105

Rammequins, 174

Raspberry jam, 209

Ratafias, 295

Real turtle, 16

Red beef for slicing, 179
--- cabbage, to pickle, 250

Remarks in conclusion, 314

Rhubarb tart, 216

Riband blancmange, 187

Ribs of beef to prepare for roasting, 93

Rice cakes, 290
---- pudding, 218
---- soup, 7
----, plain, to be eaten with currie, 82

Rich plum cake, 299

Rissoles, 110

Roasting, directions for, 84

Robert sauce, to make, 55

Rump of beef a-la mode, 46
------------ daubed or plain, 43

Rules to be observed in pickling, 245

Rusks, or tops and bottoms, 271

S.

Sago, 281

Salad of asparagus, 155
----- of lobster, 184

Salmagundy, 183

Salmé of woodcocks, 256

Salmon broiled, 24

Santé soup, or with bouillie, 9

Savory jelly, 180

Savoy cake, 308
----- sauce, 44

Sausage meat, 232

Sea pie, 110

Seed cakes common way, 285

Shoulder of lamb en epigram, 78
---------------- glaized, 77
---------------- grilled, 78

Shrewsbury cakes, 292

Shrimp sauce, 264

Slices of cod fried with oyster sauce, 311

Small cakes, 283

Small crusts to be eaten after dinner with cheese or wine, 311

Sorrel sauce, 69

Soup a la reine, 5
---- for a family, 85

Sour crout, 252

Spanish onion sauce, 44

Sponge biscuits, 284

Stewed apples for tarts, 203
------ cucumbers, 50
------ peas for a dish, 154
----------- for sauces, 73

Stock, cleared, (brown), 6

Stores, observation on, 228

Stuffing for veal, turkey, &c., 94

Sturgeon roasted, 26

Suet pudding, 307

Sugar, to clarify, 273

Sweetbreads boiled, 313
----------- broiled, ib.
----------- en erison, 138
----------- fried, 171
----------- glaized, 137
----------- roasted, 93
----------- with veal and ham, 309

Sweet omlet of eggs, 304

Syllabub, 200

Syrup of capillaire, 276
----- of cloves, 274
----- of golden pippins, 275
----- of roses, 277

T.

Tansey pudding, 219
Tarragon vinegar, 239

Tarts or tartlets, 202

Tea cream, 196

Tendrons of veal (brown or white), 65

Timbol of rice, 97

Tongues, &c. to pickle, 240

Trifle, 201

Tripe and onions boiled, 312
---------------- fried, 172

Truffles, green, for a dish, 139

Truffle sauce, 134

Turkey with chesnuts, 135
------ with celery or oyster sauce, 118
------ with ragout, 136
------ with truffles, 134

Turkies, to prepare for roasting, 89

Turnip sauce, 76
------ soup, 8

Twelfth cakes, 286