The Art of Cookery Made Easy and Refined

steak pudding, 129 ---- stock, 1 ---- tails, 41 Beet root, to pickle, 247 Benshamelle, or white cullis, 4 Black puddings, french, 257 Blancmange, white, 185 Boiled sweetbreads, 313 Breadcrumbs to prepare for frying, 88 Bread pudding, 220 ----- sauce for turkies, &c., 269 Breast of lamb with benshamelle, 72 -------------- en matelote, ib. -------------- with peas, 73 Breast of veal en gallentine, 61 -------------- ragout, ib. -------------- with oysters, 70 Bride cakes, 289 Brisket of beef with spanish onions, 45 -------------------- ashée or haricot, 46 Bristol cakes, 287 Broiled mackarel, 25 ------- salmon, 24 ------- sweetbreads, 313 Burnt cream, 197 Butter clarified for potting, 235 ------ melted, 269 Buns, 207 C. Cabbage, red, to pickle, 250 -------- to stew, 54 Calf's feet jelly, 187 ------ head hashed, 60 ------ liver roasted, 233 Callipash, 18 Callipee, 19 Canopies, 183 Cardoons stewed, 145 Carrot pudding, 227 Cauliflower a la cream, 144 ----------- sauce, 143 ----------- with parmezan cheese, ib. Celery fried, 170 ------ sauce (brown), 66 ------ sauce (white), ib. ------ soup, 8 Champignons, &c. to dry, 238 Chantilly basket, 296 Cheese cakes, 199 ------ stewed, 169 Cherries in brandy for desserts, 206 Chicken puffs, 111 ------- tourte, 103 ------- with lemon sauce, 116 ------- or turkies with celery sauce, 118 ------- with oyster sauce, ib. ------- with peas, 119 -------------- another way, 120 Cinnamon cakes, 285 Citron of melons, 270 Clarified butter for potting, 235 --------- sugar, 273 Cleared brown stock, 6 Cloves, syrup of, 274 Codlins, green, frosted with sugar, 297 Coffee cream, 197 Collared eels, 230 -------- pig, 178 Collops, veal (brown), 67 ------- (white), 68 Colouring for paste for garnishing, 286 Compote of oranges, 195 ------- of pigeons, 57 Consumé, 2 Cracknels, 272 Crayfish soup, 5 Cream for fruit pies, 193 Cressey soup, 8 Crisp tart paste, 213 Cucumbers forced, 154 ---------, to keep for winter use, 304 ---------, to pickle, 244 ---------, large, to pickle, 249 ---------, to preserve, 277 Cullis, or thick gravy, 2 Currant jelly, 212 Currants, to pickle, 251 --------, to preserve, 278 Currie or pepper water, 254 ------ of chickens, 81 ------