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.