Chapter D

Damson pudding, 224
-------------- another way, ib.

Diet bread, 284

Directions for meat and poultry plain boiled, 121
---------- for roasting, 84
---------- for vegetables, 157

Dried cherries, 300

Duck with benshamelle, 125
---- with cucumbers, 124
---- aux naves, 123

Dutch beef, 306
----- blancmange, 186
----- sauce, 264

E.

Eel pie, 109

Egg paste for balls, soups, &c., 39

Eggs and bacon, 213
---- buttered, 163
---- fried with ham, &c., 164
---- poached with sorrel, &c., 163
---- a la tripe, 165

Endive stewed, 153

English bread, 301

Entrée of eels, 28
------ of mackarel, 31
------ of salmon, 29
------ of smelts, 30
------ of soles, 28
------ of whitings, 29

Essence of ham for sauces, 310

F.

Fennel sauce for mackarel, 268

Fillet of beef larded, 42
------ of mutton with cucumbers, 50
------ of pork roasted, 56
------ of veal prepared for roasting, 93

Fish for frying, 22
---- meagre pie, 101
---- meagré soup, 14
---- plain boiled, 21
---- prepared for broiling, 23
------------- for frying, ib.
------------- for stewing, 25

Flat chicken pie, or tourte, 103

Flowers in sugar, 276

Forcemeat balls for soups and ragouts, 38

Fowl a la Memorancy, 115
--------- St. Menehout, 114

Fowl, &c. with oyster sauce, 118

French beans creamed, 145
------ black puddings, 257
------ bread, 302
------ salad, 185

Fricando veal glaized, 69

Fricassee of chicken or rabbits (white or brown), 117
--------- of tripe, 167

Fried parsley, 111
----- puffs with sweetmeats, 204

Fruit pudding baked, 225

G.

Giblet soup, 13

Giblets stewed plain, 138
------ stewed with peas, 139

Gingerbread nuts, 288

Glaize for hams, larding, &c., 20

Golden pippins a la cream, 191
-------------- another way, 192
-------------- stewed, 193
-------------- syrup of, 275

Gooseberries, to bottle, 282
------------- another way, 283

Gooseberry fool, 280

Gravy for meats and poultry, 95

Green codlins frosted, 297
----- gage jam, 210
----- geese for roasting, 91
----- peas soup, 10
----- sauce for poultry, 268
----- truffles for a dish, 139

Grills generally eaten after dinner, 255

Grown geese and ducks prepared for roasting, 92

Guinea fowls for roasting, ib.

H.

Haggess, to make, 256

Ham braised and glaized, 140

Hard eggs fried, 172

Hare glaized, 123
---- jugged, 122

Hares to prepare for roasting, 89
----- another way, ib.

Haricot mutton cutlets, 49
------- sauce, 41

Hashed beef, in N. B., 126
------ calves head, 60
------ fowl, 127
------ hare, wild fowl, &c., 128
------ mutton, 125
------ venison, 126

Haunch of venison, &c. to prepare for roasting, 86

Herbs dried, 233

Hodge podge, or an english olio, 36

Hyde park corner cakes, 288

I. J.

Ice cream, 228

Iceing for cakes, 206

India pickle, 241

Jerusalem artichokes stewed, 141
-------------------- another way, 142