Page:The English housekeeper, 6th.djvu/420

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Eels, to stew,	126
to fry,	ib.
to collar,	127
to spitchcock,	ib.
Eggs, to fry,	89, 182
to poach,	182
to butter,	183
to fricassee,	ib.
to ragout,	ib.
Swiss,	ib.
Scotch,	ib.
à la tripe,	ib.
à la maître d'hotel,	184
with asparagus,	ib.
with mushrooms,	185
balls,	190
Endive, to stew,	222
Essence of ginger,	328
allspice, nutmeg, cloves, mace, cinnamon,	ib.
savoury spice,	ib.
cayenne,	ib.
orange and lemon peel,	ib.
Fawn, to roast,	72
to bake,	82
Fish, seasons for,	31
directions for cooking,	114
soups,	111
to pull,	131
cake,	130
pies,	237
patties,	240
flounders, to fry,	123
Flour, to brown,	192
Forcemeat, balls of,	189
fish,	190
Fondu,	184
Fowl, to truss and carve,	55, 56
to boil,	64
to roast,	76
guinea, to do.,	77
pea, to do.,	ib.
to broil,	86
to force,	169
à la chingara,	170
to pull,	171
wild, to ragout,	174
Fritters, to make,	267
curd,	ib.
apple,	267
Frying, general directions for,	87
Furniture, to clean,	21
Game, seasons for,	31
to truss and carve,	55
Glaze, directions to,	135
Godiveau, to make,	188
Goose, to truss and carve,	55
to roast,	76
green, to do.,	77
to bake,	81
to braise,	171
Gratin, to make,	188
Gravy, directions for making,	191
ham extract for,	193
to draw plain,	ib.
beef,	194
savoury,	ib.
without meat,	195
to keep a week,	196
jelly, for cold meat,	ib.
savoury, for venison,	ib.
mutton, for venison or hare,	ib.
orange, for game and wildfowl,	197
Grouse, to roast,	78
Gudgeon, to boil,	127
to bake,	ib.
to fry,	ib.
Haddock, to boil,	122
to stew,	ib.
to bake,	123
to fry,	ib.
to broil,	ib.
Haggis, Scotch,	176
Ham, to cure,	26
mutton, to do.,	28
to carve,	52
to boil,	65
to bake,	82
to broil or fry,	90
Haricots blanc,	224
Hare, to roast,	80
to bake,	82
mock,	147
to jug,	166
to stew,	167