Classic
Cook Books
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page index 4
Hare 119
Lamb, brown or white 116
Lamb stones and Sweetbreads 117
Mushrooms 125
Neat's Tongue 114
Ox Palates 114
Pig's Ears 118
Pig's Petittoes 118
Pigeons 121
Plaise 122
Rabbits, white 119
Rabbits, brown 120
Soals 122
Sweetbreads 116
Tench, white or brown 123
Tripe 115
RAGOUTS.
A rich Ragout 129
Ragouts for made dishes 129
Beef, called Beef a-la-mode 126
Breast of Veal 126
Eggs 130
Hog's Feet and Ears 128
Leg of Mutton 128
Neck of Veal 127
Oysters 131
Snipes 129
Sturgeon 130
Meal Sweetbreads 127
PASTRY.
Paste for tarts 132
Puff Paste 132
Paste for raised pies 132
Paste for Venison pastries 133
Paste for Custards 133
Paste Royal 133
Artichoke pie 141
Apple pie 142
Battalia pie 138
Calf's Head pie 138
Carp pie 133
Chicken pie 136
Cherry pie 143
Eel pie 141
Egg pie 139
Flounder pie 140
Gooseberry pie 143
Hare pie 133
Hen pie 136
Lamb pie 134
Lamb pie with Currants 135
Lamb-stones and Sweetbread pie 138
Lamprey pie 141
Lumber pie 134
Minced pie 139
Mutton pie 135
Neat's Tongue pie 138
Oyster pie 140
Pear pie 142
Pigeon pie 137
Plumb pie 143
Potatoe pie 144
Shrewsbury pie 134
Sweet Chicken pie 136
Trout pie 144
Turkey pie 137
Venison pastry 136
Veal pie 139
Umble pie 133
TARTS of divers KINDS.
Iceing for Tarts 145
Almond Tarts 146
Apricot Tarts 144
Apple Tarts 144
Lemon Tarts 145
Lemon Puffs 146
Orange Tarts 145
Orange Puffs 146
Pear Tarts 144
CAKES.
Rich Cakes 147, 148
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Classic
Cook Books
