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2024
ANALYTICAL INDEX
Page Fowl, Hashed 704 Fowl„ Indian Style 707 Indian Dish of 707 Lemon Sauce for 277 Pilau of 1611 Ragoût of 704 Roast Carving of 1270 Roast„ Cranberry Sauce for 264 Roast„ German Style 705 Roast„ Stuffed 705 Roast„ Tinned 789 Stewed 1593 Stewed„ with Rice 706 The Cochin China 705 The„ Game 705 The„ Guinea 711 The„ Poland 678 The„ Serai Ta-ook 679 The„ Speckled or Spangled Hamburg 703 To Kill 666 To Truss for Boiling 1635 To„ Truss„ For„ Roasting 1634 Wild, Orange Sauce for 246 Fowl-House, The 685, 688 Fowls, Application of the Term 670 as Food 690 Best to Fatten 706 Diarrhœa among 694 Diseases of, and their Cure 692 Dysentery 694 Feeding and Cooping the Chicks 684 Health and Power 687 Modes of Fattening 680 Moulting Season 691 Obstruction of the Crop 692 Skin Diseases in 693 The Turn 693 Foxglove 1875 Fractures 1872 Frangipan Cream 911 Frangipan„ Tart 901 Frangipanni Puddles 901 Freezing Machines 72, 988 Freezing„ Mixture 988 French Beans, Alia Crema 1557 French„ Beans,„ Boiled 818 French„ Beans,„ Pickled 1169 French„ Cake 1432 - French Cookery.
General Observations 1525–1527 v. English 104 Brussels Sprouts, Sautes 1527 Carrot Soup 1528 Cauliflower Fritters 1528 Cock-a-Leekie Soup 1529 Croûte au Pot 1528 Haricot Mutton 1529 Lamb Cutlets à la Constance 1529 Leg of Mutton à la Provencale 1530 Miroton of Apples 1530 Onion Soup, Brown 1531 Onion„ Soup„, White 1531 Onion„ Soup„, with Cheese 1531 Partridge, Stewed 1532 Pot-au-Feu 1532 Pumpkin Soup 1533 Sole à la Blanchaille 1533 Sole, Baked 1533 French Crust, or Pate Brisée 884 Family Soup 144 Game Pie 737 Hash 586 Honey (Imitation) 901 Hotch Potch 144 Menu for Buffet Supper 1758 Onion Sauce 225 Pancakes 949 Plums for Dessert 1069 Puff Paste (M. Ude) 884 Salad Dressing 231 Toffee 1089 Waffles 1257 White Sauce 220, 221 Friar's Omelet 949 Fricandeau Pan 61 Fricandeau of Veal, with Sorrel 453 Fricassée of Calf's Feet 452 Fricassée of„ Calf's„ Head 454 Fricassée of„ Chicken 1367 Fricassée of„ Eggs 1236, 1313 Fricassée of„ Fish 327, 1360 Fricassée of„ Fowl 1240 Fricassée of„ Kangaroo Tail 1583 Fricassée of„ Lamb 567 Fricassée of„ Rabbit 769 Fricassée of„ Soles 388 Fricassée of„ Tripe 520 Fricassée of„ Turkey 721 Frickadels 1507 Frimsel Soup 1574 Fritot of Chicken 677 - Fritters.
General Observations 913 Almond 978 Apple 979 Apricot 979 Banana 979 Beef 496 Beetroot 980 Bloater 1226 Brain 1227 Bread 980 Bread and Butter 980 Cauliflower 1528 Celery, Curried 830 Cheese 1200 Cornflour 981 Cornmeal 981 Currant 981 Custard 981 Dutch 1597 Egg, Milanaise Style 1306 Egg„ Royal Style 1307 Fish 1239 Forcemeat, V.R. 1326 Fruit 982 German 982 Gooseberry 982 Haddock and Oyster 1241 Hominy, V.R. 1340 Hot Cheese 1548 Indian 982 Jelly 983 Lobster 1570 Macaroni and Onion, V.R. 1328 Madras 1245 of Mutton 599 of Pork Kidney 644 Orange 083 Oyster 354, 355 Pea V. R. 1341 Pineapple 983 Plain 983 Polish 983 Rice 083 Rules for Making 915 Salmon 1249 Savoury 1251, 1252 Soufflé 984 Spanish 984, 1569 Strawberry 984 Sweet Potato 865 Frogs Stewed 331 Frost, Apple, with Cream 1016 Frost-bite 1865 Frothy Sauce 265 Frozen Pudding 1050 Fruit, Arrangement for Dessert 1066 Australian 1580 Blancmange 1028 Border of 1021 Cake 1432 Compôte of 1025 Cream Ice 1050 Croquettes of 980 Dried 1620 for Cakes 1406 for Dessert 1068–1070 for Preserving 1126 Fresh, to Bottle 1142 Fritters 982 Iced 1070, 1084 in India 1601 in Sauces 209 in Season 88 Jellies 1128 Lemonade 1505 Moulds 1028 Pastes 1120 Pudding 1028 Salad 1028 Table of Prices 88 Fruit Sauces, Recipes 261–272 South African 1589 Stewed 1040 Turnovers 902 Fruits, Bottled 780 Candied 1128 Crystallized 1128 English and French Names for 1675 Glace 1128 Preparation of Dried 914 Preserved in Syrup 1127 Tinned 780 Fry, Lamb's 568 Fry,„ Pig's 636 Fry,„ Pig's„ Baked with Herbs 636 Frying, Batter for 881, 882, 1648 Deep 117, 412 Dry 118,412 Fat for 118,412 The Method of 116 Utensils for 61 Fungi 810 Fungi„ Poison from 1875 Furniture Gloss, German 1814 Furniture„ Paste 1814 Furniture„ Polish 1814 Furs, to Clean 1807
