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Classic
Cook Books
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page 336
Gravies to make mutton eat like venison, 111
......, a strong fish gravy,111
Grayline, to fry, 12
Green, to stain jellies, ices, or cakes, 201
.... to green fruits for preserving or pickling, 208
Green sauce for green-geese, or ducklings, 115
Green-gages, to preserve, 220
.... goose pie, 133
Ground-rice pudding, 150
..........milk, 284
Grouse, to dress, 92
Gruel, water, 286
...., barley, 286
Gudgeons, to choose, 2
Guinea fowl, to dress, 93
.........., management of Guinea-hens in the poultry- yard, 275
H.
Haddock, 14
........, to dry, 14
........, stuffing for, 14
Hagget, Rev. Mr., his economical bread, 244
Hair; an excellent water, to prevent it from falling off, and to thicken it,
296
Halls, stone, how to clean, 306
Hams, to choose, 25
...., to cure, 66
..........two other ways of curing them, 67
.........., another way, that gives a high flavour, 67
.........., a method of giving a still higher flavour, 67
...., a pickle for them, that will keep for years, 68
...., to dress hams, 68
.... sauce, 117
Hangings, paper, to clean, 303
Hares, to choose, 80
...., directions concerning,93
...., to roast, 94
...., to prepare and keep, 94
...., to jug an old hare, 94
...., broiled and hashed, 95
.... pie to eat cold, 134
...., to pot, 95
.... soup, 104
Harrico of veal, 47
......of mutton, 71
Harslet, 64
Hartshorn jelly, 197
Hay, green; to prevent it from firing, 331
Heart, beef, 42
Hearths (the inner), to clean,307
.................. another way, 307
Hens, to make them lay, 271
Herb pie, 135
.... the Staffordshire dish of frying herbs and liver, 176
Herrings, to choose, 1
........, to smoke, 18
........, fried, 18
........, broiled, 19
........, (red,) to dress, 19
........, potted, 19
..........(like lobsters), 20
........, baked, 19
Hessian soup and ragout, 104
Hog's head, to make excellent meat of, 61
.... cheeks, to dry, 63
.... ears, to force, 63
.... puddings, white, 66
.... lard, 66
HOME-BREWERY, 247 to 258
Honey-comb, lemon, 202
.... water, to make, 296
Hops, gooseberry, 218Hotch-Potch, an excellent one,75
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Classic
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