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Classic
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page 326
Articles in season in the different months, lists of them, 309 to 312.
Asses' milk, 285.......... artificial, three
ways of making, 285
B.
Bacon, to choose, 25
...., excellent, 69
...., the manner of curing Wiltshire bacon, 69
Bamboo, English, 180
Barberries, to prepare for tart lets, 209
...., in bunches, 209
...., drops, 223
Barley-water, 287; another way, 287
......gruel, 286
Batter pudding, 142
............ with meat, 143
Bean (green) pudding, 148
Beans, to dress, 172
...., fricasseed Windsor,172
...., French, 172
Bechamel, or white sauce,110
Beef, to choose, 23
...., to keep, 31
...., to salt for eating immediately, 31
...., to salt red; which is extremely good to eat fresh from the pickle, or to
hang to dry, 32
...., the Dutch way to salt,32
...., -la-mode, 32
...., a fricandeau of, 33
...., stewed rump of, 33
.........., another way, 34
....., rump roasted, 34
...., stewed brisket, 35
...., pressed beet, 35
...., hunter's beef, 35
Beef, an excellent mode of dressing, 36
...., collared, 36
.... steaks, to dress, 36
.......... and oyster-sauce,37
.........., Staffordshire, 37
.........., Italian, 37
...., collop, 37
...., palates, 37
...., cakes for side-dish of dressed meat, 38
...., potted, two ways, 38
...., to dress the inside of a cold sirloin,38
....., fricassee of cold roast beef, 39
...., to dress cold beef that has not been done enough, called beef olives, 39
...., to dress the same, called sanders, 39
...., to dress the same, called cecils, 39
...., minced, 39
...., hashed, 40
...., -la-vingrette, 40
...., round of beef, 40
...., rolled, that equals hare,40
...., heart, 42
.... steak pie, 129
.......... pudding, 145
.................., baked,145
...., a pickle for beef, that will keep for years, 68
.... pasty to eat as well as venison, 164
.... patties, or podovies, 161
....broth, 277
.....tea, 279
Beer, (strong,) to brew, 248
...., (table,) excellent, 248
...., to refine, 249
Beet-root, different ways of using, 176
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