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Classic
Cook Books
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page 334
Floors, to dust, 305
Flounders, to choose, 3
........, to fry, 18
Flour, American; management of, in making bread, 243
Flummery, 187
........, Dutch, 187
........, rice, 187
Fool, gooseberry, 190
...., apple, 190
...., orange, 190
Forcemeat, to make, 123
........for patties, balls, or stuffing,123
........., ingredients for, 124
........, to force meat or fowls, 124
........ for cold savoury pies, 125
........, very fine forcemeat- balls for fish-soups, or fish stewed, on maigre
days,125
........, as for turtle, at the Bush, Bristol, 125
Forcing, explained, 124
Fowls, to choose, 79
...., boiled, 82
...., boiled with rice, 83
...., roasted, 83
...., broiled, two ways, 83
...., Davenport fowls, 83
...., a nice way to dress a
fowl, for a small dish, 84
...., to force, 84
...., to braise, 84
...., fricassee of chickens, 84
...., sauce for, 113
...., a good sauce for hiding the bad colour of fowls, 112
...., white sauce for fricassee of fowls, 112
.... sauce for cold fowls, 114
...., mushroom sauce for fowls, 114
...., lemon white sauce for boiled fowls, 114
Fowls, to blanch, 96
...., a dunelm of cold, 46
...., to roast wild fowl, 92
...., vingaret, for cold fowl,120
...., collops of cold chicken,50
...., to pot chicken with ham,48
.... Management of fowls in the poultry yard, 269
...., to fatten them in four or five days, 271
French-beans, to dress, 172
.........., to preserve to eat in the winter, 177
French pie, 134
......bread, 245
......rolls, 245
Fricandeau of beef, 33
........ of veal, 50
.............. a cheaper,
but equally good one, 50;
another way, 51
Fricassee of fowls, rabbits,
sauce for, 112
........crust for, 135
........of parsnips, 175
Fritters, 153
......, Spanish, 153
......, potatoe, 153
..............,another way,153
Froth, to set on cream, custard, or trifle, which locks and eats well, 195
Fruit, to preserve for tarts, or family-desserts, 228
...., raised crusts for, 155
...., remark on using preserved fruit in pastry, 156
...., to preserve for winter use, 224
...., to prepare for children; a far more wholesome way than in pies and
puddings, 200
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Classic
Cook Books
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