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Classic
Cook Books
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page 346
Sago pudding, 137
Salad, French, 174
......, lobster, 174
Salmagundy, 203
Salmon, to choose, 1
......, to boil, 6
......, to broil, 6
......, to pot, 6
......, to dry, 7
......, an excellent dish of dried, 7
......, to pickle, 7
......, collared, 8
Saloop, 284
Sauces, 112 to 126
......, a very good sauce, especially to hide the bad colour of fowls, 112
......, white sauce for fricas see of fowls, rabbits, white meat, fish, or
vegetables, 112
......, sauce for wild-fowl,113
......, another for the same, or for ducks, 113
......, an excellent sauce for carp, or boiled turkey,113
......, sauce for fowl of any sort, 113
......, for cold fowl, or part ridge, 114
......, a very fine mushroom-sauce for fowls or rabbits, 114
......, lemon white sauce, for boiled fowls, 114
......, liver-sauce, 114
......, egg-sauce, 114
......, onion-sauce, 114
......, clear shalot-sauce, 115
......,parsley-sauce,to make, when no parsley-leaves can be had, 115
......, green sauce, for green geese, or ducklings, 115
......, bread-sauce, 115
Sauce, Dutch sauce, for meat or fish, 115
......, sauce Robert, for rumps or steaks, 116
......, Benton sauce, for hot or cold roast beef, 116
......, sauce for fish pies, where cream is not ordered; two ways of making,
116
......, Tomata sauce, for hot or cold meats, 116
......, apple-sauce, for goose and roast pork, 116
......, the old currant-sauce for venison, 117
......, lemon-sauce, 117
......, carrier-sauce, for mutton,117
......, ham-sauce, 117
......, a very fine fish-sauce,117
..............another, 117
......, fish-sauce without but ter, 118
......, fish sauce a-la-Craster,118
......, an excellent substi tute for caper-sauce, 118
......, oyster-sauce, 119
......, lobster -sauce, two ways,119
......, shrimp-sauce, 119
......, anchovy-sauce, 119
......, white-sauce, or bechamel, 110
...... Some other sauces, are under the names of different dishes, or of
the principal articles the sauces are made of.
Sausages, veal, 51
........, pork, 59
........, an excellent sausage to eat cold, 59
........, Spadbury's Oxford sausages, 60
........ , mutton, 74
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