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Classic
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page 350
Turtle, force-meat for them, 125
U.
Udder and tongue, to roast, 41
V.
Veal, to choose, 24
...., to keep, 44 .... leg, 44
.... knuckle, 45 .... shoulder, 45
.... neck,45
........, a-la-braise, 46
...., breast of,46
...., rolled breast, 46
...., to collar a breast, to eat cold, 46
...., a-la-daube, 47
.... rolls of either cold meat or fresh, 47
...., harrico of, 47
...., a dunelm of cold, 48
...., minced, 48
...., potted, 48
...., to pot veal with ham, 48
.... cutlets Maintenon, 49
..........another way, 49
..........other ways, 49
.... collops, 49
...., to dress collops quick, 49
...., scallops of cold veal, 50
.... fricandeau, 50
....,a cheaper, but equally good, fricandeau, 50
...., fricandeau, another way,51
.... olives, 51
.... cake, 51
.... sausages, 51
.... broth, 98
.... gravy, 111
.... pie, 129
........., a rich one, 129
.... and parsley pie, 129
.... olive pie, 130
.... suet pudding, 146
Veal-patties 161
.... broth, very nourishing, 277 Vegetables, 168 to 178
............, observations on dressing them, 168
............, to boil them green, 168; in hard water, 169
............, how to pre serve for the winter, 177
............soup, 102
.............., another, 103
............pie, 134
Venison, to choose, 23
......, to keep, 29
......, to dress, 29
......, haunch, neck, 30
......, stewed shoulder,30
......, breast, 30
......, hashed, 30
......, the old currant-sauce for, 117
......pasty, crust for, 154
.........., 163
......, to make a pasty of beef or mutton, to eat as well as venison, 164
Verder, or milk-punch, 258
Vinegar, camp, 120
......, gooseberry, 120
......, raspberry, 230
......, raspberry-vinegar wa ter, 288
......, shalot, 120
......, sugar, 120
......, cucumber, 121
......, wine, 121
...... and lemon whey, 288
Vingaret, for cold fowl or meat, 120
W.
Wafers, 240
Wainscot, fine oak, to give a gloss to, 304
Walnuts, to pickle, 182
.......... another way, 182
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