Page:The Jewish Manual.djvu/254

Fish, fricandelle, 46.
Fondeaux, 102.
Fondu, 102.
Forcemeat, directions for making, 33.
⁠for risoles, fritters, balls, &c., 33, 34.
⁠of fish for croquettes, &c., 35.
⁠for dressing fish fillets, 35.
⁠for dressing cutlets, 35, 36.
Fowls, a savoury way of roasting, 82.
⁠forced and boned, 82.
⁠boiled, 83.
⁠blanquette of , 85.
⁠curried, 84.
⁠stewed with rice, 83.
⁠a nice way of dressing with sweetbread, 84.
⁠broiled with mushrooms, 86.
Fricandelle, Dutch, 46.
Fricandelles, 72.
Fricandeaux, a, white, 62.
⁠brown, 63.
⁠a, superior receipt, 67.
Fricassee of veal, 63.
⁠of sweetbreads, 74.
Fritters of rice, 125.
⁠of French roll, 123.
Fruit pies, 106.
Frying, directions for, 50.

Gateau de tours, 138.
⁠de pomme, 139.
Geese, seasoning for, 27.
German puffs, 117.
Gherkins, to pickle, 170.
Giblet soup, 14.
⁠stewed, 86.
Giblet pie, 108.
Glazing, directions for, 51.
Gloucester jelly, 177.
Gooseberry jam, 165.
Gravy soup, 3.
Gravy, a rich brown, 17.
⁠for roast fowls, 18.
⁠another for ditto, 18.
⁠ditto, when there is no meat to make it with, 20.
⁠to draw strong, 24.
Green, colouring for soups, &c, 31.
Grimstich, 122.
Grosvenor pudding, 149.
Haddocks, to roast or bake, 33.
Haman's fritters, 123.
Harricot, a, 76.
Hartshorn jelly, 176.
Hash a, to make, 57.
Herbs, savoury, for seasoning soups, &c., 27.
Herrings smoked, a nice way of dressing, 43.

Iced pudding, 190.
Iceing for cakes, 159.
Impanado, 45.
Irish stew, 77.
⁠moss, 180.
Italian salad, 191.
Italian cream, 143.

Jams, to make, 165.
Jaumange, 138.
Jerusalem artichokes, 96.
Jelly, savoury, 20.
Jellies, calf s-feet, 145.
⁠orange, 146.
⁠lemon, 146.
⁠hartshorn, 176.