The Art of Cookery Made Easy and Refined

larding, &c., 20 Golden pippins a la cream, 191 -------------- another way, 192 -------------- stewed, 193 -------------- syrup of, 275 Gooseberries, to bottle, 282 ------------- another way, 283 Gooseberry fool, 280 Gravy for meats and poultry, 95 Green codlins frosted, 297 ----- gage jam, 210 ----- geese for roasting, 91 ----- peas soup, 10 ----- sauce for poultry, 268 ----- truffles for a dish, 139 Grills generally eaten after dinner, 255 Grown geese and ducks prepared for roasting, 92 Guinea fowls for roasting, ib. H. Haggess, to make, 256 Ham braised and glaized, 140 Hard eggs fried, 172 Hare glaized, 123 ---- jugged, 122 Hares to prepare for roasting, 89 ----- another way, ib. Haricot mutton cutlets, 49 ------- sauce, 41 Hashed beef, in N. B., 126 ------ calves head, 60 ------ fowl, 127 ------ hare, wild fowl, &c., 128 ------ mutton, 125 ------ venison, 126 Haunch of venison, &c. to prepare for roasting, 86 Herbs dried, 233 Hodge podge, or an english olio, 36 Hyde park corner cakes, 288 I. J. Ice cream, 228 Iceing for cakes, 206 India pickle, 241 Jerusalem artichokes stewed, 141 -------------------- another way, 142 L. Lamb, hind quarter of, marinated, 79 ------------------ with spinach, 80 ----, leg of, with oysters, ib. Lamb or pork chops plain broiled, 130 Lamb's fry with parsley, 173 ---------- another way, ib. ------ head minced, 71 ------ tails and ears, 167 Larks, to prepare for roasting, 88 Leason for fricassees and soups, 6 Lemonade or orangeade, 261 Lemon peel candied, 260 ----- puffs, 295 ----- sauce, to make, 116 Light forcemeat for pies, &c., 38 Liquid of colour for sauces, 3 Lobsters buttered, 176 Lobster sauce for fish, 262 Loin of veal a la cream, 64 M. Macaroni stewed for a dish, 169 Macaroons, 293 Mackarel, broiled, common way, 25 -------- the german way, 31 Marbree jelly, 188 Marinate, to make, 49 Marrow bones, 48 ------ pudding, 220 Mashed potatoes, 142 Mashed turnips, 148 Matelote of rabbits, 137 Meat cake, 177 Melted butter, to prepare, 269 Milk punch, 258 Mince meat, 194 Minced veal for a dish, 131 -----------