| | Page |
| Preface | | iii |
| CHAPTER I. | |
| STOCKS AND SAUCES. | |
| Introduction. | —The Stock-pot | 1 |
| Stock—White Veal—Brown Gravy—Game Stock—Economical Stock—How to clarify Stocks or Broths—Aspic Jelly—Economical Aspic Jelly—Brown Thickening for Sauces—White Thickening for Sauces—Extract of Game for Gravy—Brown Sauce—White Sauce—Economy of Second Stocks or Broths. Sauces—White Béchamel—Cream Béchamel—Allemande— Economical White—Poivrade—Genoese—Tomata—Piquante—Italian—Financière—Brown Caper—White Caper—Sharp—Reform—Chevreuil—Brown, Cold—German, for Boar’s Head—Maître d`Hôtel—Economical Maître d’Hôtel—Ravigote — Robert—Poulette—Mayonaise—Tartar—Melted Butter or Butter—Lobster—Shrimp—Muscle—White Oyster— Brown Oyster—Egg—Port-Wine, for Wild Fowl—Venison—Parsley—Anchovy—Apple—Green Gooseberry—Fennel—Mustard—Brown Butter—Onion—Bretonne—Green Ravigote—Soubise—Neapolitan—Bourguignotte—Poor-man’s—Cardinal—Richelieu — Shalot—Truffle—Mushroom—Périgueux—Salmis—Provençale—Bread—Fried Bread-crumbs—Spinach Greening—Indian Sauce—Fine-herbs Sauce—D’Uxelles Sauce—Brown Colouring—Chateau-briand—Horseradish—Dutch—Clear Tarragon—Prince of Wales’ —Cazanova—Devil’s—Ham—Curry—Brown Matlote—White Matelote—Aurora — Stragotto — Lyonnaise — Celery — Russian — Almond Cream— Plum—Cherry — Raspberry — Arrowroot — Wine, for Pudding—Whip—Orange | 1 |
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| CHAPTER II. | |
| GARNISHES FOR ENTREES OR OTHER MADE DISHES. | |
| | Page |
| Macedoine of Vegetables—Jardiniére—Reform Chips—Glazed Onions—Glazed Carrots— Cucumber Garnish — Green Peas for Garnish—Asparagus Peas, &c. Puree of Green Peas for Garnish—of Spinach—of Sprue Asparagus—of Potatoes—of Chestnuts— of Carrots—of Artichokes—of Turnips—of Celery—of Sorrel—of Poultry—of Game—Patty Meats— Ragouts Chippolata—Financière—Toulouse — Milanese — Maître-d'Hôtel Butter— Anchovy Butter—Lobster Butter—Epicurean Butter—Devil Mixture | 31 |
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| CHAPTER III. | |
| SOUPS IN GENERAL. | |
| Soups — Julienne — Jardiniére — Brûnoise —Spring—Chiffonade—Celery and Button-Onion—D’Esclignac—Consommé with Qnenelles —Soups, Carlton-House—Mock-Turtle, clear—Mock-Turtle—Giblet, clear—Giblet, thick—Ox-Tail—Ox-Cheek—Mulligatawney—Duchess—Calfʼs Tail—Calf's Feet—Grouse—Hare—Peas—Green Peas—Asparagus—carrot, à la Cressy— Potato—Mutton Broth—Scotch Broth—Hodge-Podge—Knuckle of Veal and Rice Soup—Cocky-Leeky—Onion Porridge—Bonne Femme—Palestine—White Celery—Turnip—Macaroni—Vermicelli—Italian Paste— Raviolis—Lord Marcus Hillʼs—Lobster—Crab—Crayfish—Prawn—Victoria—White, à la Reine—Spring Herbs—Russian, or Tschi—Spanish—Provençale, or Bouillabaisse—Vegetable Marrow—Chestnut—German—Italian—Oyster | 40 |
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| CHAPTER IV. | |
| BREAD PANADA, &c. : AND DRESSED FISH IN GENERAL. | |
| Bread Panada—Quenelle Forcemeat of Veal—Of Whitings—Lobster Quenelles— Forcemeat of Liver and Ham, for Raised Pies—For Preserving Game—Godiveau. Turbot, plain Boiled—à la Parisienne—Grilled à la Vatel—à la Normande—With Cream au Gratin —à la Béchamel—Fillets of Turbot.—Brill— John Dory. Salmon, Plain—Grilled—à la Tartare—Matelotte of Salmon—à la Régence—Fillets of Salmon à lʼIndienn—à la Maréchale—à la Tartare—à la Ravigote—Salmon Boiled after the Scotch Fashion. Trout, Plain Boiled—Grilled, with Epicurean Sauce—With Genoese Sauce—à l’Aurore—Fillets of Trout. Sturgeon à la Cardinal—à la Bourguignotte—à la Royale—Grilled, Piquante Suce. Cod-fish, Baked and Stuffed—Crimped-Cod, Oyster Sauce—Cod à la Dièppose— Fried, à la Portugaise—Grilled, à la Colbert—à la Religieuse—à la Crême—à l'Indienne—Rice, Plain, Boiled for Curries—Baked Cod’s head. Haddock, Egg Sauce—Baked—Grilled — Fillets of Haddock. Soles, Boiled—Fried—à la Colbert—au Gratin—with Fine-herbs—à lʼAurore—Normande—à la Cardinal—Fillets of Sole—Fillets of Sole, Fried—Fillets of Fish, Fried—à la la Tartare—à la Rouennaise—Fried—. Gurmet, Boiled—Baked—Fillets of Gurnet. Mackerel, Boiled—Boiled à la Maître d'Hôtel—Grilled, with Brown Butter Sauce—Fillets of Mackerel à la Maître d'hôtel. Red Mullets, Grilled—with Fine herbs—In Papers—à la Chesterfield. Whitings, Boiled—Fried —Broiled—Au Gratin—à la Française—Fillets of Whiting à la Horly.—à la Française Char, Grilled—Water Souchet of. Lampreys, Stewed—Smelts, Fried— Baked. Eels. Spitchcocked—Stewed—à la Tartare—White. Carp, Fried—Stewed—Stuffed and Baked. Tench. Stewed—Barbel, Roach, and Dace—Pike, Baked—Perch—Skate, — Crimped, with Brown Butter. White-bait—Devilled. Oysters, Scolloped — Muscles, Scolloped — Lobster, Scolloped — Collops, Scolloped—Cockles, Scolloped | 63 |
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| CHAPTER V. | |
| FRYING BATTERS.—STUFFINGS AND SEASONINGS. | |
| Frying Batter—German—Novel—Italian—Yorkshire Pudding—Suet Pudding—Veal Stuffing—Bread Crumbs—Fried—Sage-and-onion Stuffing—Stuffing for Hares—Cold Marinade Pickle. Mirepoix, or Foundation for flavouring Sauces or Game Soups | 98 |
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| CHAPTER VI. | |
| APPETISERS FOR BREAKFAST OR LIGHT SUPPERS. SALADS. | |
| Rice Curried—Turkish Fashion — Polish Fashion — Piedmontese Fashion—Milanese Fashion—Florentine Fashion—Spanish Fashion—à la Sœur Nightingale. Raviolis à la Napolitaine—Roman Gnocchi—Oysters Fried—Scollops of Meat or of Fish—Rizzolletti. Rissoles—Croquets of Meat, or Fish— Fried Salmon Roe—Lobster Croquets—Oyster Croquets. Marrow Toast à la Victoria—Marrow-Bones—Patties. Croustades—Puff-Paste Patties—Mutton Pies à la Windsor—Savoury Trifles—Turkish Pilau—Indian Pilau—Pooloot—Yarmouth Bloaters—Grilled Kippered Salmon— Dried Haddocks—Pulled Crisp Bread—Toasted Cheese—Cheese Canapees— Anchovy Canapees—Prince of Wales’ Canpees—Devilled Biscuits—Anchovy Toast—Devilled Salmon—Devilled Game—Tunny— Sardines—Anchovies—Pickled Fish—Salmon—Soused Mackerel—Oysters—Oysters, Devilled—Prawns—Olives—Russian Krömeskys—Dutch Herrings — Croquet: of Macaroni — Italian Polpetti—German Schpeischlitz—German Quenelles. Bonnes-Bouches—Sandwiches—Adelaide—Victoria—Bretby—Irish—Fish—Princeʼs—For Ball-Suppers—Ordinary. Salads in General—English—Cucumber—French—Beetroot and Spanish Onion—Italian—Spanish—Russian—Flemish — German—Cazanova—à la Rachel — Vegetable—Hamboro' | 102 |
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| CHAPTER VII. | |
| REMOVES IN GENERAL. | |
| Beef, Roast Sirloin of—Roast Ribs of—Boiled Round of—Aitchbone of—Rolled Thin Flank of—Braized Roll of, à la Béarnaise—Stewed Rump of—Ribs à l la Mode—Fillets Larded—à la Napolitaine—à la Richelieu—Braized, à la Milton—Pressed. Ox-tongues—Braized—Hunting Beef. Veal, Roast Fillet of—Roast Neck of—Braized Neck of—Neck of Larded—Noix or Cushion of Veal—à la St. George—à la St. Cloud—Roast Loins of—Braized—à la Créme—Roast Breast of—Rolled à la Printanière—à la Chipolata. Mutton, Boiled Leg of—Braized—à la Napolitaine—à la Provençale—à la Bretonne—à la Soubise—Neck of, Boiled—à lʼIrlandaise—Roebuck Fashion—à la Soubise—à lʼAllemande—with Purée of Sorrel. Sheep's-head Gallimaufried—Mutton, Haunch of, Roast—Saddle of, Roast—à la Polonaise—Shoulder of Boiled—Stuffed—Loins of. Lamb, Roast Fore-quarter of—Ribs or Target of—Leg of, Boiled—Shoulder of, Grilled—à la Montmorency—Lambʼs Head—Saddle of, Braized—à la Villeroi. Scotch Haggis. Pork, Boiled Leg of—German Fashion—Roast Leg of—Roast Sparerib of—How to Pickle—Roast Sucking Pig—Roast Pig à ln Périgueux— à la Chipolata—Bath Chaps—Chine of Pork | 131 |
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| CHAPTER VIII. | |
| DIFFERENT METHODS OF DRESSING HAMS. | |
| HOW to select a Ham—To Boil a York Ham—Glazed with Spinach—How to dress a Westphalia Ham—A Spanish Ham—To Roast Hams—Baked Hams | 163 |
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| CHAPTER IX. | |
| REMOVES OF VENISON, RED DEER, AND ROEBUCK. | |
| Venison, Roast Haunch of—Roast Shoulder of—Roast Neck of. Venison Fry—Chops. Red Deer. Haunch of Roebuck—Haricot of—Cutlets | 168 |
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| CHAPTER X. | |
| REMOVES OF POULTRY AND GAME. | |
| Turkey. Roast—à la Chipolata—à la Provençale—Boiled—à la Yorkshire. Capon à la Perigueux—à la Piémontaise—à la Régence—Boiled—Chicken and Bacon Boiled. Grouse à la Kinnaird. Black Game à la Royale — Chicken and Rice. Chicken à la Romaine—à la Milanaise—Chickens and Tongue à la Maoédoine. Pheasant à la Portugaise—à la Gitana—à la Flamande—Boiled, à la Soubise — Roast Pheasant, Liver Stuffing. Partridges, Braized with Cabbages—à la Victoria—à la Prince of Wales—With Sage and Onion. Goose, Roast, with Sage and Onion—Braized a la Jardinière—à l’Arlesienne. Ducks Stewed à l’Espagnole—With Peas—Braized with Turnips | 173 |
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| CHAPTER XI. | |
| MEAT PIES AND PUDDINGS. | |
| Chicken and Ham Pie—Pigeon Pie à lʼAnglaise. Grouse Pie à l’Ecossaise — Partridge Pie à la Chasseur—Giblet Pie—Beefsteak and Oyster Pie—Veal and Ham Pie—Mutton Pie à l’Irlandaise—Potted Snipes, Irish Fashion—Pie of Small Birds. Lark Pie à la Melton Mowbray—Beefsteak and Oyster Pudding—Mutton Pudding—Kidney Pudding—Pudding à la Chipolata—Snipe Pudding à l’Epicurienne—Sausage Pudding — Yorkshire Veal Cake—Hare Cake—Fish Pie à la Ste. Terese—à la Ste. Ursula—Potato Pie—Leek Flammish | 185 |
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| CHAPTER XII. | |
| ENTREES; OR FIRST-COURSE SIDE DISHES OF PASTRY, &c. | |
| Vol-au-Vent à la Financière—Pâté Chaud of Pigeons—Timbale of Macaroni—Border of Rice à la Reine. Massarine of Salmon—Chartreuse of Partridges—Croustade of Larks—Tourte of Godiveau | 197 |
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| CHAPTER XIII. | |
| ENTREES; OR FIRST-COURSE SIDE DISHES OF PASTRY, &c. | |
| Hashed Beef—Another Way—with Pickled Walnuts—Minced Beef—Grilled Bones—Devilled Bones —Bubble-and-Squeak—Rumpsteak, Plain. OX-kidney Grilled—Stewed—Beef Collops—Boiled—Beef au Gratin—Mirouton of Beef—Toad-in-the-Hole—Vinegaret of Beef—Tripe Boiled—Fried—Stewed—Baked—Pork Chops—Cutlets—Pigʼs Fry—Curried Pork. Hashed Mutton, plain—Mutton Hashed Venison Fashion—à l’Indienne—Minced Mutton—Mutton Chops—Cutlets, Plain—Bread-crumbed—Sheep's Kidneys Stewed—à l’Epicurienne—With Fine-herbs—Sheep’s Trotters—Calf's Liver and Bacon—Calf's Liver à la Mode—Scotch Collops—Veal Cutlets with Mushrooms—Mince Veal with Poached Eggs—Calf’s Brains à la Ravigote—With Nut-brown Butter—Fried—In Cases au Gratin— Calf's Feet à la Bourgeoisie—à la Poulette—Fried. Lamb's Head Gallimaufried—Lamb’s Fry—Lamb’s Feet à la Poulette—Lamb Chops Breaded—Lamb Cutlets with Cucumber—à la Robert. Sweetbread Roasted—Sweetbread Cutlets—Beefsteaks à la Française—à la Chateaubriand—with Anchovy Butter—Epicurean—Fillets of Beef à la Soubise. Calf's Head and Bacon—Calf’s Head Hashed—Broiled—à la Financière—Turtle Fashion—Ox-tail, Haricot of—with Stewed Peas—Breaded and Grilled—Breast of Mutton Grilled—Irish Stew | 207 |
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| CHAPTER XIV. | |
| ENTREÉS OF SUPERIOR CLASS. | |
| Ox-Palates a la Florentine—Curried. Mutton Cutlets a la Soubise—à la Vicomtesse—a la Réforme—à la Provençale—Fillets of Mutton, Roebuck Fashion—à la Jardinière——Escalopes of Mutton with Fine-herbs. Veal Cutlets à la Financière—à la Maintenon—à la Russe. Sweetbread à la Toulouse—à la Villeroi—Tendons of Veal with Spinach—Curried. Lamb Cutlets a la Princesse—à la Duchesse—Lamb’s Sweetbread, Larded—Scolloped. Supreme of Fowl à la Royal—Fillet: of Fowls with Asparagus Peas—Escalopes of Fowl and Cucumber—Chicken Cutlets à la Dauphine—Legs of Fowls à la Wellington. Fricassée of Chicken à la Havelock—Chickens à l’Inkermann—à la Tartare—Grilled Fowls with Purée of Mushrooms—Boiled Fowls à la Cardinal—Chickens or Fowls à la Romaine. Boudins of Pheasant à la Richelieu—of Fowls à la Lucullus—Croustade of Queuelles—Boudins of Grouse à la Stanley. Quenelles of Fowl à la Suprême—Pheasant à la St. George, à la Gudewife—Salmis of—Partridges à la Béarnaise, Stewed, with Celery Sauce. Grouse Cutlets à la Glengarry—Fillets of Partridges à la Thackeray. Rabbit. Fricassée of—à la Tartare—Boiled, with Bacon—with Fine-herbs—Fried in Batter—Curried, and Rice. Woodcocks à la Chasseur. Snipes à la Bonne Bouche. Wild Fowl à la Chasseur—American Fashion—Civet of Leveret—Jugged Hare. Baron of Hare, German Fashion—Wild Fowl à la Bigarrade—Capilotada of Fowl | 231 |
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| CHAPTER XV. | |
| SECOND COURSE—ROAST. | |
| Hare, Roast. Rabbit, Roast. Pheasant. Roast. Partridges. Roast. Quails, Roast—Ruffs and Rees. Larks, Roast—Woodcocks and Snipes. Capons, Roast. Green Goose—Pigeons, Roast—Black Game and Grouse, Roast—Pea-Hens—Guinea-fowl | 257 |
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| CHAPTER XVI. | |
| HOW TO DRESS VEGETABLES. | |
| Braized Celery with Brown Sauce—Celery à la Villeroi. Salsifis à la Crême—Salsifis fried in Batter. Spinach with Butter—Spinach with Cream. Endive with Cream. Cauliflowers with White Sauce—Cauliflowers with Parmesan Cheese. Tomatas à la Provençale. Mushrooms au Gratin—Large Truffles à la Serviette—Truffles à la Piémontaise — Portugal Onions à lʼEspagnole. Artichokes with Butter Sauce—Artichokes à la Barigoule—Artichokes à la Lyonnaise—Artichokes à l'Italienne. Asparagus with White Sauce—Asparagus Peas à la Creme. French Beans à la Maître d’Hôtel—French Beans with Fine-herbes—Broad Beans à la Crême—Green Peas plain—Stewed Peas—Peas à la Française. Turnips Glacés with Sugar — Young Carrots à l`Allemande. Vegetable-marrow. Cucumbers à la Poulette—Cucumbers à l’Espagnole. Jerusalem Artiochokes—Jerusalem Aartichekes à l'Italienne. White Haricot Beans à la Maître d’Hôtel—White Haricot Beans à la Bretonne—American Yams. Potatoes à la Maître d’Hôtel—New, à la Créme—au Gratin—à la Lyonnaise—à la Provençale—Croquets — la Duchesse—Baked—a l’Italienne—Potato Salad—Mashed Potatoes—Fried. Sea kale à la Sauce. Brussels Sprouts | 263 |
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| CHAPTER XVII. | |
| DIFFERENT METHOD OF DRESSING EGGS. | |
| Eggs a la Tripe—Eggs au Gratin—Eggs with Truffles. Omelet with Fine-herbs—with Shalots—with Parmesan Cheese—with Kidneys—with Oysters. Poached Eggs with Anchovy Toast—with Ham—Eggs à la Dauphine—à l’Aurore—with Nut-brown Butter—à la Suisse. Macaroni a l’Italienne—with Cream—au Gratin—Timbale of Macaroni à la Florentine. Nouilles a la Palermo—Timbale of Nouilles a la Vanille | 281 |
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| CHAPTER XVIII. | |
| RAISED PIES AND TIMBALES. | |
| | Page |
| Christmas Pie. Pies—Yorkshire — Devonshire —— Leicestershire—Richmond Eel Pie—French Timbale—How to cure Hams and Bacon—Welsh Hams | 289 |
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| CHAPTER XIX. | |
| CAKES IN GENERAL. | |
| Brioche Paste—Cakes—Baba, or Polish —Compiègne—Parisian—Victoria—Savarin—Savoy—Plum—Plain Seed—Pound—Genoese—With Almonds — Queen’s — Almond — Ginger. German Kouzglauffe — Scotch Bread. Gauffres — Flemish — French — Almond. Nougats—Almond—Parisian—Small à la Chantilly—Cornucopia—Madeleines—Spanish Cakes, or Petits-Choux. Petits-Choux with Caramel. Loaves—Duchess—Mecca — Parisian—Profiteroles. Merringues à la Crême. Biscuits — Finger, or Naples—Brussels, or Rusks—Italian—Venetian—Brown Bread—Champagne — Orange — Peach — Apricot — Sicilian — Russian—Albert—Victoria. Swedes—Chocolate Glace—Suisse Lecrelets | 294 |
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| CHAPTER XX. | |
| SMALL PASTRY. | |
| Cheesecakes—Mirlitons—D’Artois Cake—German Tourte of Apricots—Parisian Turnover of Apples. Darioles—Condé Cakes—D’Artois of Apricot—Pastry Custard, or Cream. Talmouses—Walnuts—Bread-and-Butter Pastry—Rings, or Wreaths—Polish Cakes — Plaits. Apple a la Portugaise— Apple Charlotte—Tartlets, Apple—Cherry—Puff-Paste—Mosaic. —Parisan Loaves—Apple Tart with Quince—Pear Tart—Fruit Tarts in General | 333 |
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| CHAPTER XXI. | |
| FRITTERS. | |
| Fitters, Apple—Pine-Apple—Orange—Peach—Cintra—Custard—Portuguese—Pudding—German—Spanish Puffs | 348 |
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| CHAPTER XXII. | |
| SOUFFLÉS AND OMELETS. | |
| Souffles, Potato Flour — Rice—Coffee—Fruit — Omelette Soufflé—Plain Pancakes | 352 |
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| CHAPTER XXIII. | |
| DIFFERENT KINDS OF PUDDINGS. | |
| Puddings, Brown Bread—Semolina—Victoria—German—Cabinet—Chestnut—Ginger—Pine-apple—Lemon—Orange—Plain Bread—Rusk—Apple—Plum—Tapioca—Raspberry-Roll—Muffin | 355 |
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| CHAPTER XXIV. | |
| JELLIES IN GENERAL. | |
| Jellies, Calf’s-Feet—Gelatine—Orange—Lemon—Pine-apple—Currant and Raspberry—Strawberry—Maraschino—Noyeau—Russian—Punch. Panachee—How to Clarify Syrup—To Clarify Isinglass. Macedoine of Fruits. Whole Fruits in Jelly—Fruit Jellies Iced—Oranges Filled with Jelly—Lemons Filled with Jelly or Cream | 362 |
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| CHAPTER XXV. | |
| DIFFERENT KINDS OF CREAM. | |
| Blanc-Manger—Creams, Bavarian—Strawberry—Apricot—Coffee—Chocolate—Italian—Caramel—Cesitine—Currant and Raspberry Cheese—Apricot Cheese—Russian Charlotte | 370 |
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| CHAPTER XXVI. | |
| CONFECTIONARY AND PRESERVING. | |
| How to Bottle Gooseberries — Currants—Raspberries—Strawberries—Cherries — Apricots—Peaches—Greengages—Orleans Plums—Damsons—Pine-apples—To Preserve Angelica Green—To Glacé Pine-apple — Dried Pears—Apricots — Greengages—Chestnuts — Melons—Cucumbers — Oranges in Syrup — Preserved Lemons—Dried Cherries—Dried Raspberries | 374 |
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| CHAPTER XXVII. | |
| COMPOTES OF FRUITS FOR DESERTS. | |
| Compotes of Apples—Pears—Oranges—Peaches—Apricots—GreengagesߞCherriesߞPine-applesߞStrawberriesߞChestnutsߞImitation of Ginger | 383 |
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| CHAPTER XXVIII. | |
| DESSERT CAKES. | |
| Iced Sponges—Dry Savoys—Cracklings—Dutch Drops—Patience—Biscuits—Cinnamon—Cream—Magentas—Lucknows—Turin Cakes—Transparents—Love's Wells | 387 |
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| CHAPTER XXIX. | |
| DIFFERENT KINDS OF ICE. | |
| Water Ices, Orange—Lemon—Pine-apple—Pomegranate—Melon—Peach—Apricot—Strawberry—Currant and Raspberry—Cherry—Roman Granito—Iced Punch Granito—Iced Roman Punch | 393 |
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| CHAPTER XXX. | |
| COLD ENTREES, OR CHICKEN, LOBSTER, AND FISH SALADS, OR MAYONAISES. | |
| Chickens à la Belle Vue——Ham with Aspic Jelly—Tongue with Aspic Jelly—Galantine of Poularde—Mayonaises of fowl—of Lobster—of Fillets of Sole—of Salmon— Grouse Salad—Fricassée Chaudfroid—Salmis Chaudfroid of Partridges—Potted Fowl and Ham—Tongue—Pheasant—Hare—Beef—Lobster—Shrimps—Bloaters—Smoked Salmon—Aromatic Herbaceous Seasoning | 397 |
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| CHAPTER XXXI. | |
| DIFFERENT KINDS OF PASTE. | |
| Hot-water Paste—for Raised Pies—Cold-water Paste for Raised Pies—Paste, Short—Light—Tart—Nouilles—Almond—Croquante | 405 |
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| CHAPTER XXXII. | |
| VARIOUS KINDS OF PRESERVED VEGETABLES. | |
| Preserved Peas—French Beans—Windsor Beans—Cucumber—Young Carrots—Artichokes—Mushrooms—Truffles—Dried Herbs | 407 |
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| CHAPTER XXXIII. | |
| DIFFERENT KINDS OF PICKLES. | |
| Pickled Gherkins—Onions—Red Cabbage—Mixed Pickles—Piccalilla — Remoulade | 410 |
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| CHAPTER XXXIV. | |
| COOKERY FOR INVALIDS AND INFANTS. | |
| Beef Tea—Veal Tea. Broth, Mutton—Chicken—Pectoral—Mucilaginous—Invigorating—Restorative—Panada, Chicken—Game—Dr. Wratislaw's Strengthening Extract of Beef—Almond Milk Beverage—Isinglass Jelly. Rice-water — Barley-water — Toast and Water—Eau Sacrée — Arrowroot —Sago—Tapioca—Gruel—Brown and Poulson's Soufflé Pudding—Light Pudding for Invalids—Infants' Food—Savoury Custard—Savoy Sponge—Cooling Posset for a Cold. Mehl-Prie, or German thick Milk | 414 |
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| |
| CHAPTER XXXV. | |
| JELLIES AND JAMS. | |
| Jellies, Red Currant — Black Currant — Raspberry — Currant and Raspberry—White Currant — Apple. Jam, Gooseberry—Raspberry—Damson—Apricot—Marmalade—Apple—Orange. | 423 |
|
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| CHAPTER XXXVI. | |
| BON-BONS. | |
| Burnt Almonds—Burnt Pistachio Prâlines. Drops, Rose—Strawberry—Punch. Bon-Bons—Chocolate—Coffee—Lemon Caramel—Cherry Rings—Barley Sugar | 427 |
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| |
| CHAPTER XXXVII. | |
| AMERICAN DRINKS. | |
| Gin-Sling. Brandy-Smash—Cock-tail—Sherry Cobler—Julep, Mint—Pine-apple—Egg Nogg—Sleeper — Institution Cup — Locomotive — Poney Punch — Nightcap — Knickerbocker—Sifter—Floster—Ching-ching—St. Charles | 481 |
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| |
| CHAPTER XXXVIII. | |
| ENGLISH AND FOREIGN SUMMER DRINKS. | |
| Orangeade — Lemonade. Water, cherry—Currant—Strawberry—Pine-apple—Pomegranate — Orgeate, or Alrmond Milk. Claret Granito—Sherry Granito. Gin Punch—Milk Punch | 485 |
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| CHAPTER XXXIX. | |
| CREAM ICES. | |
| Cream Ices, Ginger—Brown Bread—Apricot—Pine-apple—Strawberry—Currant and Raspberry—Coffee—Chocolate—Gooseberry Fool—Iced Soufflé—Iced Biscuits—Iced Bombe—Loveʼs Cartridges—Tuttifrutti—Plombieres Ices—Iced Pudding à la Nesselrode | 489 |
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| |
| CHAPTER XL. | |
| MEDICINAL DRINKS, &c. | |
| Teas, Hop—Linseed—Lime-flower—Violet—Camomile — Hyssop —Saffron—Orange-flower—Dandelion—Marsh-mallow Water—Infusion of Roses—Iceland Moss Jelly—Mulberry Water—Gargle for Sore Throat—Refreshing Drink for a Sore Throat—A Wash to Prevent the Hair from falling off—Cures for a Cold in the Head— For Burns, or Scalds—For Sprains—For Chilblains—For Cracked Lips—For Warts—For Stings from a Wasp or Bee—For Tooth-ache—For Chapped Hands—Continental Drink in Treatment of Typphus Fever—Cold Cream—How to Make Tea and Coffee—How to Extract Colour from Cochineal | 445 |
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| Miscellaneous | Recipes | 452 |
| Bills of Fare | for every Month in the Year, in English and French | 454 |
| Glossary | | 485 |
| Index | | 489 |
| Instruction | For the Service of Wines | 455 |
| Instructions | Instructions for making Drinking-Cups | 461 |