INDEX.
| PAGE | |
| Allice, to broil, | 128 |
| Anchovy toasts, | 185 |
| Artichokes, to boil, | 221 |
| Jerusalem, | ib. |
| bottoms, | 222 |
| Asparagus, to boil, | 215 |
| Bacon, to salt and cure, | 25, 26 |
| to boil, | 65 |
| to broil or fry, | 90 |
| Baking, directions for, | 81 |
| Beans, Windsor, | 217 |
| French, | 218 |
| Beef, to joint, | 45 |
| to carve, | 49 |
| to salt, | 29 |
| to smoke, | 30 |
| round of, to boil, | 61 |
| edge-bone of, to do., | ib. |
| brisket of, to do., | ib. |
| sirloin of, to roast, | 69 |
| rump of, to do., | 70 |
| ribs of, to do., | ib. |
| steaks, to broil, | 83 |
| with potatoes, | 84 |
| to fry, | 88 |
| to stew, ragout, or braise, | 136 |
| à la mode, | 137 |
| to collar, | 138 |
| royale, | ib. |
| to fricandeau, | ib. |
| bouilli, | 140 |
| steaks, to stew, | 141 |
| rolled, | 142 |
| olives, | ib. |
| marrow bones, | 143 |
| heart, | ib. |
| hunter's, | ib. |
| Hamburgh, | 144 |
| hung, | 144 |
| à la Flamande, | ib. |
| to press, | ib. |
| to hash or mince, | ib. |
| cecils, | 145 |
| collops, | ib. |
| en Miroton, | 146 |
| bubble and squeak, | ib. |
| to pot, | ib. |
| Beer, to brew, | 334 |
| ginger, | 346 |
| spruce, | ib. |
| Beet root, to boil, | 219 |
| Birds, small, to roast, | 79 |
| Biscuits, to make, | 276 |
| Indian corn, | 277 |
| Dr. Oliver's, | ib. |
| lemon, | ib. |
| Blanch, directions to, | 134 |
| Boiling, general directions for, | 59 |
| Boudins, to make, | 171 |
| Braise, directions to, | 135 |
| Brawn, mock, | 175 |
| pickle for, | 30 |
| Bread border, a, | 181 |
| to make, | 268 |
| French, | 270 |
| rice, | ib. |
| Brill, to boil, | 116 |
| Brocoli, to boil, | 216 |
| to fry, | ib. |
| Broiling, general directions for, | 83 |
| Broth, Scotch barley, | 108 |
| mutton, | 109 |
| veal, | ib. |
| chicken, | ib. |
| Butter, to make, | 350 |
| without a churn, | 351 |
