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Classic
Cook Books
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page 340
Mushrooms, observations re specting, 173
..........., to dry, 122
.........., an excellent way to pickle, to preserve the flavour, 183
..........ketchup,183
.................., another way, 184
..........to stew, 17S
..........powder, 122
..........sauce, very fine for fowls or rabbits, 114
Mustard, to make, 121
.............., another way, for immediate use, 122
Mutton, to choose, 24
......, observations on keep ing and dressing, 69
......leg, 70
...... neck, 70
......shoulder roasted, 70
......haunch, 71
......saddle, to roast, 71
...... fillet braised, 71
......harrico,71
......, to hash, 72
......shoulder, boiled with oysters, 72
......breast, 72
...... loin, 73
......rolled loin, 73
....... ham, 73
......collops,73
......cutlets in the Portu guese way, 74
...... steaks, 74
......, steaks of mutton, or lamb, and cucumbers, 74
......steaks Maintenon, 74
......sausages,74
......rumps and kidney, 75
......, an excellent hotch-potch, 75
.............., another, 75.
......kebobbed, 75
......China chilo, 76
Mutton broth, Scotch, 97
......pudding, 145
.............., another, 146
......pasty, to eat as well as venison, 164
N.
Nasturtions, to pickle for ca pers, 121
Nelson puddings, 141
New College puddings, 140
Norfolk punch, two ways, 258
Nuts (crack), 240
O.
Oak-wainscot, fine, to give a gloss to, 304
Oatmeal pudding, 139
Oil, how to extract from boards, or stone, 306
Old Deeds, Charters, on paper or parchment, when the writing is
obliterated or sunk, to make it legible, 331
Olives, 181
Omlet, 204
Onions, pickled, 181
.............., sliced with cucumbers, 181
...... . sauce, 114
......soup, 103
......., to stew, 171
......, to roast,171
...., store onions, to pre serve in winter, 177
Orangeade for the sick, 289
Orange butter, 199
......marmalade, 211
......biscuits, or little cakes,213
......cheesecakes, 167
.................., a very nice crust for orange cheese cakes, 156
......chips, 213
...... fool, 190
...... cream, excellent, 190
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Classic
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