Page:The English housekeeper, 6th.djvu/427

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INDEX.
399
PAGE
Sick, the, cooking for—
barley sugar, 364
Everton toffy, ib.
Skate, to boil, 122
to fry, ib.
Smelts, to fry, 127
to bake, ib.
to boil, ib.
Snipe, to roast, 78
to ragout, 174
Sole, to boil, 116
to fry, 123
Soup, general directions for making, 92
stock, plain, 95
bouilli, ib.
good clear gravy, 96
vermicelli, ib.
maccaroni, ib.
carrot, ib.
turnip, ib.
asparagus, ib.
celery, ib.
julienne, 97
clear, ib.
clear herb, ib.
brown, ib.
plain white, 98
another white, ib.
another, with herbs, ib.
lorraine, 99
onion, ib.
onion maîgre, ib.
green pea, ib.
another, 100
artichoke, ib.
good maîgre, ib.
another maîgre, 111
yellow pea, 101
carrot, plain, ib.
mock turtle, 102
hare, 103, 104
rabbit, 104
game and venison, ib.
knuckle of veal, 105
mulligatawny, ib.
ox-tail, 106
grouse, 107
partridge, ib.
pheasant, ib.
poacher's, 107
hotch potch, 108
pepper pot, ib.
cock-a-leekie, 109
milk, ib.
ox-head, 110
giblet, ib.
stock for fish, 111
lobster, 112
oyster, 113
maîgre, ib.
cray fish, ib.
eel, ib.
Spinach, to boil, 214
au gras, 215
Sprats, to fry, 127
to bake, ib.
to boil, ib.
Stuffing, to make, 187
seasonings for, 188
for veal, 189
poultry, ib.
fish, ib.
goose, ib.
duck, ib.
hare, ib.
pike, 190
Sturgeon, to dress, 121
Suet, to clarify, 88
Sweetbreads, to broil, 84
to fry, 90
to dress, 153, 164
Tankard, a cool, 345
Teal, to roast, 78
Tench, to fry, 123
to stew, 124
Thornback, to boil, 122
Tongue, to pickle, 28
to boil, 66
to stew, 140
Tripe, to boil, 66
to fry, 91
to fricassee, 175
in the Scotch fashion, 176
Trout, to boil, 122
to fry, ib.
to stew, 127
Turbot, to boil, 115
Turkey, to truss and carve, 54