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Classic
Cook Books
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page index 1
ALPHABETICAL INDEX.
GRAVIES and SAUCES.
General Directions for
Page
Anchovy Sauce 23
Apple Sauce 21
Bread Sauce 21
Butter to melt 17
Butter to Burn 18
Cellery Sauce 19
Cellery Sauce, brown 19
Egg Sauce 19
Essence of Ham 16
Fish Sauce 23
Gravy to Draw 13
Gravy, white 13
Gravy without Meat 14
Gravy for a Turkey or Fowl 14
Gravy to make Mutton eat like Venison 15
Gravy, for a Fowl when you have no Meat 15
Gravy for Fish 15
Lobster Sauce 22
Lemon Sauce 20
Mint Sauce 21
Mushroom Sauce for roasted or boiled 18
Onion Sauce 20
Oyster Sauce 22
Pap Sauce 21
Parsley Sauce 21
Parsley Sauce when no parsley can be got 21
Shallot Sauce 19
Shrimp Sauce 22
Sauce, a pretty one for boiled Fowls 20
Sauce for Fish Pies 17
Sauce for sweet Pies 17
Sauce for savoury Pies 17
Sauce for roast meat 17
Sauce, a standing one 16
OF ROASTING.
Beef 24
Cod's Head 37
Duck, Tame 34
Duck, Wild 34
Eels 38
Fowls 31
Fowls with Chestnuts 33
Fowls the German way 33
Goose 31
Goose with Green Sauce 33
Hare 30
Lamb 26
Larks 36
Mutton 24
Mutton, Venison 25
Mutton, Breast of, with Force-meat 26
Ortolans 37
Partridges 35
Pheasants 35
Pig 29
Pigeons 34
Pike 33
Plovers 36
Pork 27
Pork, Chine of, stuffed 23
Quails 35
Rabbits 31
Rabbits, Hare Fashion 31
Ruffs and Reefs 37
Snipes 34
Teal 34
Turkey 31
Turkey with Chesnuts 33
Tongue and Udder 26
Veal 26
Venison 29
Wigeons 34
Woodcocks 34
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Classic
Cook Books
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