Page:The Jewish Manual.djvu/255

Jellies, Gloucester, 177.
⁠punch, 146.
⁠bread, 177.
⁠noyeau, 146.
⁠apple, 166.
⁠barley, 177.
⁠currant, 165.
Juditha, a, 148.
Julienne, soup à la, 5.

Kimmel meat, 54.
Kugel and commeen, 55.

Lamb, stewed with sprew, 79.
⁠with peas, 80.
⁠cutlets and cucumbers, 80, 81.
⁠shoulder of, a nice receipt for, 81.
Lamplich, 124.
Larding, 51.
Lemon tarts, 126.
⁠jelly, 146.
Luction, 118.

Maccaroni with cheese, 99.
⁠pudding, 136.
Mackarel, baked, 44.
Macrotes, 121.
Malagatany soup, 4.
⁠English do. 5.
Maigre soup, 12.
Maintenont cutlets, 76.
Marmalades, 163.
Melon mango, 171.
Milk, barley, 179.
⁠porridge, 178.
⁠restorative, 179.
Mince meat, 121.
⁠pies, 110.
Minced veal, 71.
Miroton, a, 71, 72.
Mint sauce, 23.
Mock turtle soup, 3.
Melina pie, 109.
Matso cakes, 157.
⁠fried, 157.
⁠diet bread, 158.
Mushrooms au naturel, 96.
⁠large flap, 97.
⁠to pickle, 172.
⁠sauce, 25.
Mutton, a French receipt for roasting, 75.
⁠stewed with celery, 75.
⁠a simple way of dressing, 76.
⁠cutlets maintenant, 76.
⁠a haricot, 76.
⁠Irish stew, 77.
⁠a I'Hispaniola, 77.
⁠collops, 77, 78.
⁠cutlets, 78, 79.
⁠smoked, 79.

Nouilles paste, 105.
Noyeau cream, 143.
⁠jelly, 146.

Oil twist, 153.
Olio, 52.
Omelet sweet, 142.
⁠souflé, 142.
⁠savoury, 99.
⁠chorissa, 109.
Onion sauce, 23.
⁠to pickle, 172.
Orange jelly, 146.
Orgeat, 180.
Ox-tail soup, 16.

Palestine soup, 8.
⁠salad, 99.
Pancakes, 129.
⁠for children, 129.
Parsley crisped, 30.