Chapter C

Cabbage, red, to pickle, 250
-------- to stew, 54

Calf's feet jelly, 187
------ head hashed, 60
------ liver roasted, 233

Callipash, 18

Callipee, 19

Canopies, 183

Cardoons stewed, 145

Carrot pudding, 227

Cauliflower a la cream, 144
----------- sauce, 143
----------- with parmezan cheese, ib.

Celery fried, 170
------ sauce (brown), 66
------ sauce (white), ib.
------ soup, 8

Champignons, &c. to dry, 238

Chantilly basket, 296

Cheese cakes, 199
------ stewed, 169

Cherries in brandy for desserts, 206

Chicken puffs, 111
------- tourte, 103
------- with lemon sauce, 116
------- or turkies with celery sauce, 118
------- with oyster sauce, ib.
------- with peas, 119
-------------- another way, 120

Cinnamon cakes, 285

Citron of melons, 270

Clarified butter for potting, 235
--------- sugar, 273

Cleared brown stock, 6

Cloves, syrup of, 274

Codlins, green, frosted with sugar, 297

Coffee cream, 197

Collared eels, 230
-------- pig, 178

Collops, veal (brown), 67
------- (white), 68

Colouring for paste for garnishing, 286

Compote of oranges, 195
------- of pigeons, 57

Consumé, 2

Cracknels, 272

Crayfish soup, 5

Cream for fruit pies, 193

Cressey soup, 8

Crisp tart paste, 213

Cucumbers forced, 154
---------, to keep for winter use, 304
---------, to pickle, 244
---------, large, to pickle, 249
---------, to preserve, 277

Cullis, or thick gravy, 2

Currant jelly, 212

Currants, to pickle, 251
--------, to preserve, 278

Currie or pepper water, 254
------ of chickens, 81
------ of lobsters, 83
------ of mutton, ib.
------ of pig's head, 84
------ of veal, 83

Curried atlets, 168

Cutlets, lamb, with cucumbers, 74
-------------- with tendrons, 75
-------------- another way, 77

Cutlets, mutton, with haricot, 49
---------------, with potatoes, 51
---------------, a la Maintenon, 52
---------------, a la Irish stew, 53

Cutlets, pork, with red or white cabbage, ib.
-------------, with robert sauce, 54
-------------, another way, 55

Cutlets, veal, larded, 63
-------------, natural, 67