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 |
