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Classic
Cook Books
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page 347
Scallops of cold veal or chick en, 50
Scotch collops, 52
......mutton broth, 97
......leek soup, 104
......eggs, 207
Sea-cale, 177
Seed cake, a cheap one, 236
........, another, 237
Servants, directions for,302
Shalot sauce, clear, 115......vinegar, 120
Shank jelly, for the sick, 279
Sheep; to prevent the rot in sheep, 331
Shelford pudding, 148
Shoes, a fine blacking for, 308
Short-cakes, little ones, how to make, 235
Shrewsbury cakes, 238
Shrimps, to choose, 3
......, to butter, 21
......., to pot, 21
......, sauce, 119
...... pie, excellent, 128
Shrub, white-currant, 258
Sick persons, cookery for, 276 to 289
....... general remarks on the subject, 276
Sippets for the sick, when the stomach will not receive meat, 280
Skate, 11
...., to choose, 1
...., crimp, 11
...., soup, 107
Smelts, to choose, 2
......, to fry, 16
Snipes, to dress, 93
Snow may be used instead of eggs, in puddings or pan cakes, 152
.... balls, 185
.... cream, 193
Soles, to choose, 1.
Soles, boiled, 15
...., fried, 15
........, another way, 15
...., stewed, 15
............(like lamprey),23
...., in the Portuguese way, 15
...., Portuguese stuffing for soles baked, 15
...., pie, 128
Somersetshire firmity, 187
Sorrel, to stew, for fricandeau and roast meat, 174
Souffle of rice and apple, 185
Sounds, cod's, to look like small chicken, 308
Soups, 96 to 112
...... General directions re specting them, 96
......, colouring for, 98
......, an excellent soup, 98
......, an excellent white one, 93
......, a plainer white one, 99
......a-la-sap, 105
......, portable, 105
......, soup maigre, 106
............, another, 106
......, a baked one, to give away to poor families, 290
......, for the weakly, for the same purpose, 292
......Other soups are under the names of the principal articles they are made
of.
Souse for brawn, and for pig's feet and ears, 64
Souster, or Dutch pudding, 130
Spadbury's Oxford sausages, 60
Sparerib of pork, 58
Spinach, to boil, 172 ...... soup, 103
Sprats, 18
......, to choose, 3
......, baked, 19
......, to broil, 19
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Classic
Cook Books
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