The Art of Cookery Made Easy and Refined

of lobsters, 83 ------ of mutton, ib. ------ of pig's head, 84 ------ of veal, 83 Curried atlets, 168 Cutlets, lamb, with cucumbers, 74 -------------- with tendrons, 75 -------------- another way, 77 Cutlets, mutton, with haricot, 49 ---------------, with potatoes, 51 ---------------, a la Maintenon, 52 ---------------, a la Irish stew, 53 Cutlets, pork, with red or white cabbage, ib. -------------, with robert sauce, 54 -------------, another way, 55 Cutlets, veal, larded, 63 -------------, natural, 67 D. Damson pudding, 224 -------------- another way, ib. Diet bread, 284 Directions for meat and poultry plain boiled, 121 ---------- for roasting, 84 ---------- for vegetables, 157 Dried cherries, 300 Duck with benshamelle, 125 ---- with cucumbers, 124 ---- aux naves, 123 Dutch beef, 306 ----- blancmange, 186 ----- sauce, 264 E. Eel pie, 109 Egg paste for balls, soups, &c., 39 Eggs and bacon, 213 ---- buttered, 163 ---- fried with ham, &c., 164 ---- poached with sorrel, &c., 163 ---- a la tripe, 165 Endive stewed, 153 English bread, 301 Entrée of eels, 28 ------ of mackarel, 31 ------ of salmon, 29 ------ of smelts, 30 ------ of soles, 28 ------ of whitings, 29 Essence of ham for sauces, 310 F. Fennel sauce for mackarel, 268 Fillet of beef larded, 42 ------ of mutton with cucumbers, 50 ------ of pork roasted, 56 ------ of veal prepared for roasting, 93 Fish for frying, 22 ---- meagre pie, 101 ---- meagré soup, 14 ---- plain boiled, 21 ---- prepared for broiling, 23 ------------- for frying, ib. ------------- for stewing, 25 Flat chicken pie, or tourte, 103 Flowers in sugar, 276 Forcemeat balls for soups and ragouts, 38 Fowl a la Memorancy, 115 --------- St. Menehout, 114 Fowl, &c. with oyster sauce, 118 French beans creamed, 145 ------ black puddings, 257 ------ bread, 302 ------ salad, 185 Fricando veal glaized, 69 Fricassee of chicken or rabbits (white or brown), 117 --------- of tripe, 167 Fried parsley, 111 ----- puffs with sweetmeats, 204 Fruit pudding baked, 225 G. Giblet soup, 13 Giblets stewed plain, 138 ------ stewed with peas, 139 Gingerbread nuts, 288 Glaize for hams,