Chapter XXXII: Appendix: ; (4)

Hashes, mutton, 484 303
---- to warm up, 485 304
---- beef, 486 ib.
---- veal, 511 318
---- venison, 528 325
---- cold calf's head, 519 321
---- ditto, 10 114
---- calf's head or ragoût, 520 321
---- hare, 529 325
---- duck or goose, 530 326
---- poultry, game, or rabbit, 533 328
---- sauce for, 360 256

Haunch (see H.) bone of beef, 8 113

Herbs, when, and how to dry, 461 290

Herrings, pickled, 171 185
---- broiled, 171* ib.
---- red ditto, 172 186

Horseradish powder, 458* 289
---- vinegar, 399* 270

Housekeeping, plan of 27
---- book ib.

Horse powdered 34

Hill, Dr., author of Mrs. Glasse's Cookery 20

Hanger, Col., quoted, his hints for guarding against "la
Gourmandize," note 23

Hudson, the dwarf, served up in a pie 34

Icing for fruit tarts, &c. (Ap. 31.) 369
---- for twelfth cake (Ap. 84.) 384

Indigestion 38
---- lozenges for, note ib.
---- remedy for 39

Invitations, how to send 41
---- to answer ib.

Indian or mixed pickle (Ap. 123.) 404

Independence, the road to 64

Italian salad, see Obs. to 372 260
---- cream (Ap. 48.) 374
---- macaroons (Ap. 70.) 380

Irish stew, Mrs. Phillips's, 488 305
---- ditto, Mr. Morrison's, 488 ib.

Jack, to dress, 158 177

Jacks, Obs. on 74

Jelly, ox heel, 198 197
---- calf's feet, 481 299
---- of currants and other fruits, 479* 298

Jerusalem artichokes, 117 160

Jockey, how to waste 190

JOHNSON'S brandy and liqueurs, 471 296

JOHNSON, Dr., quoted 20

KAY, Mr., of Albion House, wines, &c., Obs. to 94 243

KELLY'S sauce for calf head or cow heel, 311 244
---- ditto, for sauce _piquante_, 311* ib.

Kid, to roast, 65* 140

Kidneys, to broil, 95 153

Kitchen maid, business of a 25

Kitchen fire place, best ornaments for 64
---- chimney should be swept often 54
---- utensils 89

Kitchiner, Dr., quoted, note, 572 30

LIFE, THE ART OF INVIGORATING AND PROLONGING vii.

Lacedæmon, black broth of 35
---- ditto sauce ib.

Lamb, to broil, 3 109
---- to roast, 40 129
---- sham lamb, ditto, 40 ib.
---- hind quarter, 41 ib.
---- fore quarter, 42 130
---- leg, 43 ib.
---- shoulder, 44 ib.
---- to goosify, ditto, note to 51 131
---- ribs, 45 130
---- loin, 46 130
---- neck, 47 ib.
---- breast, 48 ib.
---- chops, 93 150
---- shoulder, grilled, 491 307
---- lamb's fry, 492 308

Larders, proper, note 57

Larks, 80 146

Lemon chips (Ap. 94.) 387
---- syrup, 391 267
---- sauce, 273 233
---- juice, artificial, 407* 274

Lemon and liver sauce, 287 237
---- peel essence, 407 273
---- quintessence ditto, 408 274
---- tincture ditto, 408* ib.

Lemonade in a minute, 477 297

Liquamen of the Romans 35

_Liqueurs_, 471 296

Lister, Mrs., leg of beef soup. See shin of beef soup.

Liver of a goose. See note under 59 137
---- and parsley sauce, 287 237
---- ditto for fish, 288 238

Lobster, to roast, 82 146
---- to boil, 176 187
---- sauce, 284 236
---- sauce for lobster, 285 237
---- soup, 237 211
---- potted, 178 183
---- patties (Ap. 27.) 368
---- salad, 372 260
---- spawn, to preserve, N.B. to 284 236

Lozenges 38

Macaroni, 543 332
---- soup, see Obs. to 200 198

Mackerel, boiled, 167 183
---- broiled, 169 184
---- baked, 170 ib.
---- pickled, 171 185
---- roe sauce, 266 231

Made dishes, Obs. on. See 9th chapter of Rudiments of Cookery 106
---- ---- economical ditto, 483 300

Magazine of Taste 292

Maigre forcemeat, 383 266
---- plum pudding, 554 342

Mandeville, Dr., quoted, Preface viii.

Manners, the importance of good 42

Marjoram, essence of, 417 277

Marrow bones, 544 336

Meat, soup from any, boiled 69

Melroe, Mrs., her Econom. Cookery, quoted, note to 83 147

Melted butter 228

Minced collops 306

Mince pies (Ap. 38.) 371
---- meat (Ap. 39.) 372

Mint sauce, 303 242
---- vinegar, 398 270

Mock turtle soup, 247 219
---- ditto, do. by E. Lister, 245 218

Mille feuilles (Ap. 44.) 372

Moor game, 72 144

Morels, Obs. on 89

Mulled wine, aromatic, essence for, 412 275

Mustard, to make, 370 259
---- to make in a minute, 369 ib.
---- ditto, to keep, 427 278
---- seed oil 404

Manners, barbarous, of the sixteenth century 29
---- good effects of good 42
---- bad effects of bad 43

Measures, glass ones 31

Meat, how long it must hang to be tender 57
---- if frozen ib.
---- killing it by electricity makes it tender immediately 58

Marketing 61
---- best rule for ib.
---- ditto 56

MARKETING TABLES, for meat 355
---- ---- poultry 357
---- ---- vegetables 359

Meat skreen 77

Meat cakes, 504* 316

Mutton, to boil a leg, 1 108
---- neck, 2 109

Mutton, 23 124
---- roast, a leg, 24 125
---- ditto, saddle, 26 ib.
---- shoulder, 27 ib.
---- loin, 28 ib.
---- neck, 29 126
---- breast, 30 ib.
---- haunch, 31 ib.
---- ditto, venison fashion, 32 ib.
---- or veal pie (Ap. 10.) 362
---- chops, 92 150
---- ditto, stewed, 490 307
---- broth, 194. 564 196. 350
---- ---- mock, 195 197
---- to hash, 484 303
---- haricot, 489 306
---- mullaga-tawny soup, 249 222

Mushroom sauce, 305 242
---- ditto, brown, 306 243
---- extempore, 307 ib.
---- catchup, 439 283
---- quintessence of, 440 285

Marrow bones, 544 336
---- vegetable 348

Muffins (Ap. 102.) 391

Nutmeg, tincture of, 413* 276
---- grater, the best 65

Omelettes, 543* 333

Onion, Obs. on, note 92
---- pickled (Ap. 121.) 403
---- stewed, 137 166
---- young, sauce, 296 240
---- sauce, 297 ib.
---- ---- white, 298 240
---- ---- brown, 299 241
---- sage and, 300 ib.

Orange jelly (Ap. 47.) 373
---- gingerbread (Ap. 75.) 382

Orgeat (Ap. 81.) 383

Ox cheek, stewed, 507 317
---- ---- portable soup of, 252 224

Ox tails, stewed, 508 318

Ox head soup, 239 213

Ox tail soup, 240 214

Ox heel jelly, 198 197
---- ---- soup, 240* 214

Oysters, how to feed and preserve their lives, and how to tickle
them to death, 181 189
---- certainly not so nutritive as supposed, N.B. to 181 190
---- native, those that are born and bred in the Burnham rivers,
note to 181 189
---- essence of, 441 285
---- scalloped, 182 191
---- stewed, 182* 192
---- fried, 183 ib.
---- sauce, 278 234
---- preserved in powder, 280 234
---- patties (Ap. 26.) 368

Osborne, H. Cook to Sir J. Banks xi. 52
---- ditto, his receipts for puddings, &c., 560 345

Oatmeal, a substitute for bread crumbs, note 82

Pancakes, 558 344

Paregoric elixir, 570 352

Pharmacopoeia, Appendix to x.

Parmentier, quoted, Preface ib.

Parsley and butter, 261 230
---- to preserve, N.B. to 261 231
---- fried, 317 245
---- crisp, 318 246

Partridges, 70 143
---- soup, 241 215

Paste for croquants, or cut pastry (Ap. 8.) 361
---- for meat or savoury pies (Ap. 2.) 360
---- for boiled puddings (Ap. 6.) 361
---- for stringing tartlets, &c. (Ap. 7.) ib.

Pease, to boil, 134 164
---- pudding, 555 343
---- ---- how to make for half the usual expense, note to 555 ib.
---- soups, 218. 220 203. 205
---- ditto, in five minutes, Obs. to 555 343
---- curry pease soup, note to 218 205
---- celery ditto, ditto, 218 204
---- plain pease soup, 221 206

Parsnips, 128 163

Peristaltic persuaders 39

Peptic Precepts, quoted ib.

Pease powder, 458 289

Perch, fried, 159 179
---- boiled, 160 179
---- stewed, 158 177

Pheasant, 68 142
---- mock ditto, 69 143
---- criterion of its being "_assez mortifiée_," Obs. on 68 142

PICKLES, Obs. on 398
---- pounded ib.
---- wholesome substitute for, 398, 399

Pigeons, roast, 78 145
---- to broil, 98 154
---- or lark pie (Ap. 13.) 363

Pig, sucking, 56 133

Pettitoes or sucking pig's feet, 12 171

Piquante vinegar, 453 287

Plaice, fried, 155 175

Plain pound cake (Ap. 57.) 377

Plum pudding, 553 341

Plum pudding sauce, 269 232

Plum pound cake (Ap. 58.) 377

Poached eggs, 546 337

Poor man's sauce, 310 243

Poor, soup for, 229 208

Papin, Dr., his Digester, note 223

Pork, the season for it, and the accompaniments, &c., 49 130
---- to roast a leg, 50 131
---- to boil ditto, 11 116
---- to roast without the skin on, 51 131
---- mock goose, 51 ib.
---- to lambify the leg of a porkling, see note to 51 ib.
---- griskin, 52 132
---- sparerib, 53 ib.
---- loin, 54 ib.
---- chine, 55 133
---- to salt, 6 112
---- to boil, pickled, 11 116
---- how to score after you have boiled it, 11 ib.
---- chops, to fry, 93 150
---- sausages, 87 148

Poivrade sauce, 365 259

Portable soup, 252 223

Pot top, best fat for frying, Obs. to 83 147
---- ---- liquor 54
---- ---- to convert into pease soup in five minutes, N.B.
to 555 343

Potatoes, 16 ways of dressing, 102 155
---- to redress cold, 102* 156
---- boiled and broiled, 103 ib.
---- fried in slices, 104 ib.
---- fried whole, 105 157
---- mashed, 106 ib.
---- ditto, with onion, 107 ib.
---- escalloped, 108 ib.
---- roasted, 109 158
---- under meat, 110 ib.
---- balls, 111 ib.
---- savoury, 112 ib.
---- snow, 114 ib.
---- gipsy pie, 115 159
---- new, 116 ib.
---- mucilage or starch, 448 286
---- flour ib.
---- colcannon, 108* 157

Potted beef, veal, game, &c., 503 314
---- ---- veal, game, &c., why in season at the same time as
mock turtle, note under 247 219

Potted ham, &c., 509 318

Prawns, 175 187

Poultry, to render immediately ripe for roasting 58
---- marketing tables for 357

Pudding, my, 554 341
---- plum, 553 ib.
---- ditto, do. sauce for, 269 232
---- suet, 551 340
---- Yorkshire, 552 341
---- pease, 555 343
---- macaroni, 543 332
---- batter 346
---- bread and butter, boiled and baked, 557 344
---- Boston apple 345
---- spring fruit ib.
---- Nottingham ib.
---- Newmarket 346
---- Newcastle or cabinet ib.
---- Vermicelli ib.
---- bread ib.
---- custard 347
---- boiled ditto ib.
---- college (Ap. 105.) 395
---- rice, baked or boiled ib.
---- ground ib.
---- save-all (Ap. 110.) 396

Puddings and pies, Obs. on 392

Pudding catchup, 446 285

Puff paste (Ap. 1.) 360

Pulled turkey, chicken, &c., 534 328

Punch, directly, 478 298
---- essence of, to make, 479 ib.

Purger souvent les Cuisiniers (de la nécessité) 26

Pig's pettitoes, 12 117

Politeness, ancient rules for, note 29

Porpus 33

Pie, Jeffery Hudson served up in one 34

Provisions, how to procure the best, 61. 357

Pepper, Obs. on 93
---- double headed boxes 65

Queen's drops (Ap. 62.) 378

Quin's sauce, 425 278
---- ditto, Obs. on Ann Chovy's marriage, in note to 433 281

Rabbit, roast, 67 142
---- boiled, 17 121
---- broiled, 97 154
---- soup, 241 215
---- pie (Ap. 17.) 365
---- a Welch, 539 330

Ragoût beef, see Obs. to 493 309
---- sauce, 329 249
---- savoury powder, 457 288
---- quintessence of ditto, 460 290
---- of poultry, to dress, 530* 327
---- breast of veal, 517 319
---- raised pies (Ap. 5.) 361
---- French pies (Ap. 18.) 365
---- ham pie (Ap. 19.) ib.
---- pork pie (Ap. 21.) 366
---- lamb pie (Ap. 23.) ib.

Raspberry vinegar, 390 266
---- wine or brandy, 469 295
---- jam (Ap. 92.) 387

Red cabbage, pickled (Ap. 120.) 403

Rhubarb, various ways of dressing 347

Rice blancmange (Ap. 109.) 396
---- pudding (Ap. 106.) 395
---- ground pudding (Ap. 107.) ib.
---- sauce, 321* 246
---- snowballs (Ap. 108.) 396

Ripe fruit tarts (Ap. 30.) 369

ROASTING, see the 2d chapter of Rudiments of Cookery 74

Robert sauce for pork and geese, 342 252

Roe boat ditto, see Obs. to 342 ib.

Rouge, see note to 433 281

Roux, see Obs. to 257 229

Rump steak, broiled, 94 151
---- ---- stewed, 500 311
---- ---- do. with onion gravy, 501 312
---- ---- pie (Ap. 15.) 364

Romans ate five meals a day 34
---- their favourite dishes 35
---- liquamen and garum ib.

Sack posset, Sir F. Shepherd's, 467* 295

Sage and onion sauce, 300 241

Sally Lunn tea cakes (Ap. 101.) 390

Salt, to prepare for table, 371 260

Salt fish, 150 173

Salting meat, 6 111
---- to make it red, 6 ib.
---- to make it savoury, 6 112
---- to pickle meat ib.

Sandwiches, 504 316

Save-all pudding (Ap. 110.) 396

SCOTCH haggis, 488* 305
---- collops, 517 321
---- ditto, minced 306
---- gravy, see Obs. to 326 248
---- brose, 205* 201
---- barley broth, 204 199
---- beef, note 123
---- soups, 205 200
---- winter hotch potch, 205 ib.
---- leek soup, or cocky leeky, 205 201
---- lamb stew, 205 ib.

Salads, Evelyn's directions about, 138 and 372 166. 260
---- Dutch, French, Italian, &c., Obs. to 372 261

Salad sauce, 372 and 453 260. 287

Salmon, pickled, 161 180
---- boiled, 162 ib.
---- broiled, 163 181

SAUCE, before you make, read the 8th chapter of the Rudiments of
Cookery 100
---- anchovy, 270 232
---- apple, 304 242
---- basil vinegar or wine, 397 269
---- balls for mock turtle, 380 265
---- bechamel, 364 257
---- bottled oyster, 278 234
---- beef gravy, for poultry, 329 249
---- bonne bouche for a goose, 341 251
---- bread, 321 246
---- browning, 322 ib.
---- butter, melted, 256 228
---- burnt, ditto, 260 230
---- clarified, ditto, 259 ib.
---- oiled, ditto, 260* ib.
---- to recover, N.B. to 256 229
---- catchup of mushrooms, 439 283
---- of walnuts, 438 282
---- of cockles, &c., 442 285
---- for puddings, 446 ib.
---- camp vinegar, 403 271
---- caper, 274 233
---- celery, 289 238
---- ditto, brown, 290 ib.
---- chervil, 264 231
---- Chili vinegar, 405 273
---- crisp parsley, 318 245
---- cucumber, 135 165
---- curry, 348 254
---- egg, 267 232
---- essence of turtle, 343* 252
---- ---- of ham, 351 254
---- ---- of mushrooms, 440 285
---- ---- of oysters, 441 ib.
---- ---- of Cayenne, 405 273
---- ---- of anchovy, 433 280
---- ---- of lemon peel, 407 274
---- quintessence of ditto, 408 ib.
---- ---- essence of celery, 409 275
---- ---- of ginger, 411 ib.
---- ---- of allspice, 412 ib.
---- ---- of clove,} 414 276
---- ---- of mace, }
---- ---- of cinnamon, 416 ib.
---- ---- of soup herbs, 420 277
---- ---- of soup herb and savoury spice, 422 ib.
---- ---- of eschalot, 402 271
---- ---- of punch, 479 298
---- eschalot, 294 239
---- ditto, vinegar, 401 271
---- fennel and butter for mackerel, &c., 265 232
---- fish, 425 278
---- forcemeat, to make, 373 262
---- forcemeat balls for mock turtle, 380 265
---- egg balls, 381 266
---- curry ditto, 382 ib.
---- fish forcemeat, 383 ib.
---- zest ditto, 386 ib.
---- for veal, 375 264
---- to mix orange or lemon peel, 387 266
---- gravy for poultry, ragoûts, &c., 329 249
---- ditto for game, 337 251
---- ditto for wild duck, 338 ib.
---- ditto of onion, 299 241
---- ditto of garlic, 311 244
---- ditto for roasted meat, 326 248
---- ditto for boiled ditto, 327 249
---- wow wow, for boiled beef, 328 ib.
---- wine, see venison, 344 253
---- vinegar for venison, 345 ib.
---- mutton ib.
---- for grills, 355 254
---- for chops and steaks, 356 255
---- for cold meat or poultry, 359 ib.
---- for hashes of mutton, &c., 360 256
---- for ditto of veal, 361 257
---- relish for chops, 423 278
---- gooseberry, 263 231
---- garlic, 272 233
---- ditto gravy, 311 244
---- ditto vinegar, 400 270
---- M. Kelly's, for calf's head or cow heel, 311* 244
---- ditto, ditto, _piquante_, 311* ib.
---- lemon, syrup of, 391 267
---- lemonade in a minute, 477 297
---- lemon, 273 233
---- ditto, and liver, or parsley and liver sauce, 287 237
---- liver, for fish, 288 238
---- lobster, 284 236
---- for lobster, 285 237
---- mackerel roe, 266 231
---- green mint, 303 242
---- vinegar, 398 270
---- mushroom, 305 242
---- ditto, brown, 306 243
---- ditto, in five minutes, 307 ib.
---- mustard, to make, 370 259
---- ditto, in a minute, 369 ib.
---- ditto, to keep, 427 278
---- oyster, 278 234
---- bottled, ditto, 280 ib.
---- onion, 297 240
---- ditto, white, for rabbits, &c. 298 ib.
---- young onion, 296 ib.
---- fried, or brown onion, 299 241
---- sage and onion, 300 ib.
---- ox heel jelly, 198 197
---- parsley and butter, 261 230
---- ditto, fried, 317 244
---- ditto, crisp, 318 245
---- pease powder, 458 289
---- pickles, 462 292
---- piquante vinegar, 453 287
---- plum pudding, 269 232
---- poivrade, 365 259
---- poor man's, 310 243
---- potato mucilage, 448 286
---- ragoût sauce, 329 249
---- ragoût powder, 457 288
---- quintessence of ragoût powder, 460 290
---- rice, 321* 246
---- salad mixture, 372 260
---- salad, 453 287
---- superlative, 429 278
---- box, 462 59. 292

Savoy biscuits (Ap. 69.) 380

Savoys, 120 160

Savoury salt beef, 496 310

Savoury pies, pasties, &c. (Ap. 12.) 363

Soup herb powder, or vegetable relish, 459 289

Shrimps, potted, 175 187

Shrimp sauce, 283 235

Shrub, 479 298

Small puffs of preserved fruit, (Ap. 36.) 370

Snipes, 77 144

Soda water, Obs. on, note 38

Sorrel sauce, 291 238

Sponge biscuits, (Ap. 66.) 379

Sprouts, 121 160

Sparerib of bacon, to roast, 53 132

Spices, Obs. on, 429 279

Soup herb and savoury powder, 460 290
---- spirit, 420, 421, 422 277

Spinage, 122 160

Stock, first, note to 185 193
---- second, note to 185 194

Stuffing, 373 262
---- for hare, 379 265
---- for goose, 378 ib.
---- for turkey, 377 ib.
---- for veal, 374 264

Suet pudding, 551 340

Syrup, clarified, 475 297
---- of lemon peel, 393 268
---- of lemon, 391 267
---- of orange, 392 268

Stomach, an Englishman's cooking kettle, Dr. Hunter's Obs. on;
Waterhouse's ditto, note 15
---- the machinery of life 19
---- Dr. Cheyne's Obs. on; Abernethy's ditto 20

Stomachic tincture, 569 352

Spectacles for Gourmands, note 23

Spring fruit, various ways of dressing 347

Sprats, to broil, 170* 185
---- to pickle, 171 185
---- to stew, 170** ib.
---- to fry, 173 187

Servants, Rev. Wm. Watkins' excellent institution for the
encouragement of 25
---- friendly advice to 46
---- maxims for 49

Swan 33

Seals 34

Skate, 148 172

Soups, under the name of the article they are made of.

Soup, Obs. on 89
---- cheap 91
---- and bouilli, 238 212

Steaks, 85, 94 148. 151

Stew pan 89

Suet, to clarify for frying, &c. 84 147
---- puddings 393

Sausages, to fry, 87 148

Sweetbread, to fry, 88 149
---- do. plain, 89 ib.

Sweet, or short and crisp tart paste (Ap. 4.) 360

Sea kale, 124 162

Soles, to boil, 144 169
---- to fry, 145 ib.
---- to stew, 146, 158, 164 171. 177. 181
---- filleted, 147 171

Skate, fried, 154 175

Sturgeon, 152 174

Tart paste (Ap. 3.) 360

Tartlets (Ap. 34.) 370

Taste, the Committee of, Preface xi.
---- the Magazine of, 462 63. 292
---- varieties of 51

Tastes, six simple, note 53

Tamis, note to, 189 195

Tankard, cool, 464 294

Tarragon sauce, 264 232
---- vinegar, 396 268

Tea, to make, 550 339

Tender, to make meat 58

Tewahdiddle, 467 294

Thickening, or _roux_, 257 229
---- ditto 98

Toast and water, 463 293
---- and cheese, 539 330

Toasted cheese, 540 331

Tomato sauce, 292 239
---- mock ditto, 293 ib.

Tongue to boil, 15 119
---- what the roots are good for, Obs. to 15 ib.

Toothache, cure for, 567 351

Tripe, 18 121

Trifle (Ap. 49.) 374

Truffles, Obs. on 95

Turbot, to boil, 140 167

Turkey, to boil, 16 119
---- to fatten and whiten, 16 ib.
---- roast, 57 134
---- hash, &c. 533 328
---- pulled, 534 ib.

Turnips, 130 163
---- to mash, 131 164

Turnip-tops, 132 164
---- soup, 213 202

Turtle, to dress, 250 223
---- mock ditto, 247, &c. 219
---- Birch's ditto, excellent note to 247 ib.
---- mock mock, ditto, 245 218
---- English, 248 222
---- sauce, 343 252
---- essence, 343* ib.
---- hints to turtle eaters, Obs. to 493 309
---- 2500 pounds of, eaten at one dinner, note to 250 223

Twelfth cake (Ap. 55.) 376

Vauxhall nectar, to imitate, 480 299

Veal, to boil, 4 109
---- to roast, 33 127
---- fillet, 34 ib.
---- loin, 35 128
---- shoulder, 36 ib.
---- neck, best end, 37 ib.
---- breast, 38 ib.
---- sweetbread, 39 ib.
---- cutlet, 90 149
---- ditto, sauce for, 90 ib.
---- ditto, full dressed, 521 322
---- broth, 191 195
---- gravy, 192 ib.
---- knuckle soup, 193 196
---- stuffing, Roger Fowler's, 374 264
---- forcemeat, 375 ib.
---- breast, stewed, 515 319
---- minced, 511* 318
---- hashed, 511 ib.
---- sauce for, 361 257
---- excellent hot ragoût of cold veal, 512 319
---- potted, 503 314
---- breast ragoût, 517 319
---- ditto, with pease, note to 517 320
---- olives, 518 321
---- cutlets, broiled, 521 322
---- knuckle, to ragoût, 522 323
---- with rice, 523 ib.
---- Gay's receipt, ditto, 524 ib.
---- and ham patties (Ap. 28.) 368
---- ---- ---- pie (Ap. 20.) 366

Vegetables, Obs. on. See the 5th chapter of the Rudiments of
Cookery 83

Vegetable essences, to extract, 417.* 277
---- marrow 348
---- marketing tables for 359

Venison, to roast a haunch, 63 139
---- neck or shoulder, 64 140
---- to hash, 528 325
---- to vensonify mutton, 32 126
---- the Devil's 33
---- wine sauce for, 344 253
---- sharp ditto for, 345 ib.
---- sweet ditto, 346 ib.
---- mutton gravy, 347 ib.
---- pasty (Ap. 9.) 362

Vinegar sauce for venison, 345 253
---- burnet or cucumber, 399 270
---- basil, 397 269
---- cress, 397* ib.
---- garlic, 400 270
---- horseradish, 399* ib.
---- eschalot, 401 271
---- camp, 403 ib.
---- piquante, 453 287
---- for salads, 395 268
---- tarragon, 396 ib.
---- raspberry, 390 267
---- sweet and savoury herbs, spices, &c., Obs. to 396 269
---- green mint, 398 270
---- pyroligneous, Obs. on 397* 269

Vol au vent (Ap. 25.) 367

Walnuts, to pickle (Ap. 116.) 401

Walnut catchup, 438 282

Water gruel, immediately, 572 352
---- various relishes for, 572 ib.

Water souchy, 156 175

Watkins, the Rev. G., his hints to heads of families 25

Welsh rabbit, 539 330

Wheatears, 81 146

White sauce, 364, 365 258
---- wine whey, 566 351

Whitings, fried, 153 174

Whip syllabub (Ap. 50.) 375

Widgeons and teal, 75 144

Wild ducks, 74 ib.

Wine sauce for venison, &c., 344 253
---- eschalot, 402 271

Woodcock, 76 144
---- has the same honours paid to it as the Grand Lama, note
to 76 ib.

Wow wow sauce for boiled beef, 328 249

Weights and measures for cookery, table of 64

Weight, the diminution that takes place in cooking 70

Yorkshire pudding, 552 341

THE END

Transcriber's Note

The following typographical errors were corrected.

Page Error
viii DR. MANDEVILLE changed to Dr. MANDEVILLE
x avail nothing. changed to avail nothing,
xiii Confectionary, changed to Confectionery
17 PALATEABLENESS changed to PALATABLENESS
18 appetite."--MILTON changed to appetite."--MILTON.
18 noxious, [text missing] every changed to noxious, and that every
based on comparison with a different edition of the book
31 "For instance: changed to For instance:
32 shoulder of mutton," changed to "shoulder of mutton,"
33 BOILED; changed to BOILED;"
Fn. 15-* WATERHOUSE' changed to WATERHOUSE'S
Fn. 17-* A. C., _Jun._ changed to _A. C., Jun._
Fn. 20-* DR. CHEYNE changed to Dr. CHEYNE
FN. 30-* l'esprit du corps changed to l'esprit de corps
43 (No. 530.[+]) changed to (No. 530.*)
48 your enemies.' changed to your enemies."
56 head.(No. changed to head (No.
62 DIAL (all caps) changed to DIAL (small caps)
Fn. 55-* tools. changed to tools."
Fn. 66-* pp. 3. 6. changed to pp. 3, 6.
77 made wtih changed to made with
82 And as now changed to "And as now
85 vigilant attention changed to vigilant attention.
94 eshallot changed to eschalot
96 is delightful changed to is delightful.
98 made (No. 185* changed to made (No. 185
Fn. 91-* No 440 changed to No. 440
Fn. 91-[+] No. 299. changed to No. 299,
Fn. 92-¶ acid milder changed to acid milder.
Fn. 93-§ _Monsieur's_ remarks changed to _Monsieur's_ remarks,
104 eshalots, changed to eschalots,
109 eshalot changed to eschalot
114 table-spoonsful changed to table-spoonfuls
118 _Ham_,(No. 14.) changed to _Ham_,--(No. 14.)
118 Grimmed for table changed to Trimmed for table
120 No. 2 of No. 361 changed to No. 2 of No. 364
123 No. 67* changed to No. 66*
126 quarter changed to quarter.
Fn. 123-* _Ibid_ changed to _Ibid._
Fn. 123-* No. 67* changed to No. 66*
154 No. 521 and No. 91 changed to No. 521 and No. 90
157 escaloped. changed to escalloped.
173 (NO. 145) changed to (No. 145)
179 beshamell changed to bechamel
183 No. 67. changed to No. 167.
191 note under No. 185* changed to note under No. 185
Fn. 168-* same uality changed to same quality
195 beef broth (No. 185*) changed to beef broth (No. 185)
195 see No. 364* changed to see No. 364
201 put in at changed to put in it
204 into this soup. changed to into this soup,
212 No. 5. changed to No. 5.)
213 (No. 329.) changed to (No. 239.)
Fn. 193-[+] "_The Art of_ changed to _The Art of_
Fn. 219-* The footnote marker was missing from the footnote and was
added.
Fn. 223-[+] note under No. 185* changed to note under No. 185
240 with the onions changed to with the onions,
249 beef,(as changed to beef, (as
257 NB. To hash changed to N.B. To hash
257 _minced Veal_ changed to _minced Veal._
258 _White Sauce._ changed to _White Sauce._--
262 to the rest" changed to to the rest."
263 (No 397) changed to (No. 397)
275 p. 200 changed to p. 200.
281 red, &c; changed to red, &c.;
292 tea and changed to tea- and
293 into a mug. changed to into a mug,
295 bottled ale changed to bottled ale.
298 _Jelly._[298-*] changed to _Jelly._[298-*]--
299 2-1/2d. changed to 2-1/2_d._
Fn. 278-* which is changed to (which is
304 beef, &c; changed to beef, &c.;
307 _Mutton Broth_, changed to _Mutton Broth_,--
309 foot of page 266 changed to foot of page 220
315 see Nos. 185* changed to see Nos. 185
316 the cabbage.' changed to the cabbage."
317 No. 67* changed to No. 66*
320 wide, _i e._ changed to wide, _i. e._
321 (No. 518. changed to (No. 518.)
325 beans, &c changed to beans, &c.
334 accompanied by it. changed to accompanied by it,
341 _Gipsies' way._ changed to _Gipsies' way._--
347 for bakingare changed to for baking are
353 Obs. on Health changed to _Obs. on Health_
Fn. 304-* note to No. 529 changed to note to No. 529*
Fn. 314-* mellow changed to mellow.
Fn. 338-[+] The night before changed to "The night before
356 Do do. changed to Do. do. (line below Roasted (No. 35).)
356 Broiled. (No. 521). changed to Broiled (No. 521).
358 Wooodcock changed to Woodcock
359 Feb. & Mar changed to Feb. & Mar. (Broccoli line)
361 _Cut Pastry_ changed to _Cut Pastry._
363 No. 455 changed to (No. 455
373 No. 47 changed to No. 47.)
380 (No. 69. changed to (No. 69.)
411 private picking, changed to private picking,"
414 _fig 3_ changed to _fig. 3_
415 cutting up of of changed to cutting up of
418 The rips may changed to The ribs may
421 Under Barley, the second and third lines had missing text.
It was filled in based on the recipe numbers and confirmed
with another edition of the book.
---- broth,
---- ----,
422 (Ap. 119) changed to (Ap. 119.)
423 538,* 539 changed to 538*, 539
423 tail filletted changed to tail filleted
424 Obs. to 372 260 changed to Obs. to 372 261
424 Eschalot sauce changed to Eschalot sauce,
424 386 ib changed to 386 ib.
425 Sept Heur s changed to Sept Heures
425 note 24 changed to note 23
426 Obs. to 372 260 changed to Obs. to 372 261
427 note 92 changed to note 91
427 (Ap. 121) changed to (Ap. 121.)
427 &c.(Ap. 7.) changed to &c. (Ap. 7.)
430 Spinnage, changed to Spinage,
430 378 ib changed to 378 ib.
430 377 ib changed to 377 ib.
431 Birch s changed to Birch's

The following words were inconsistently spelled and hyphenated:

A-la-mode / Alamode
back-bone / backbone
baine-marie / bainmarie / bain-marie
bay-leaf / bay leaf
beef-steak / beefsteak
bif-teck / bifteck
blanc-mange / blancmange
chef-d'oeuvre / chef d'oeuvre
cod-fish / codfish
craw-fish / crawfish
Craw-fish / Crawfish
fire-place / fireplace
Espagnole / Espagnol
Gourmandise / Gourmandize
hair-sieve / hair sieve
half-pence / halfpence
half-penny / halfpenny
horse-radish / horseradish
_i. e._ / i. e.
lemon-peel / lemon peel
mean time / meantime
_Mem._ / MEM. / _Mem._-- / MEM.--
merry-thought / merrythought
morels / morells / morelles
N.B. / N. B.
obs. / Obs. / _obs._ / _Obs._ (in-paragraph references)
_Obs._ / _Obs._-- (beginning of paragraph)
over-boiled / overboiled
paste-board / pasteboard
pepper-corns / peppercorns
pyroligneous / pyro-ligneous
re-dressed / redressed
sauce-pan / saucepan
sauce-pans / saucepans
scallop / scollop
scalloped / scolloped
secundùm / secundum
sir-loin / sirloin
spare-rib / sparerib
stew-pan / stewpan
stew-pans / stewpans
sweet-breads / sweetbreads
two-pence / twopence
under-side / underside
wine-glass / wineglass

Other inconsistencies:

The position of punctuation relative to close parentheses is not consistent. In some cases, it is inside the parentheses (i.e. ;) or ,)) and in other cases it is outside the parentheses (i.e., ); or ),). This inconsistency has been maintained.

The position of the * and . in recipe numbers with * is inconsistent.

There is no fig. 5 in the section on carving.

Other changes:

The marketing tables for meat (pp. 355 and 356), poultry (pp. 357 and 358), and vegetables (pp. 358 and 359) were originally split into two pages because of their length. Each has been joined into a single table in this version of the book.