The Art of Cookery Made Easy and Refined

cakes common way, 285 Shoulder of lamb en epigram, 78 ---------------- glaized, 77 ---------------- grilled, 78 Shrewsbury cakes, 292 Shrimp sauce, 264 Slices of cod fried with oyster sauce, 311 Small cakes, 283 Small crusts to be eaten after dinner with cheese or wine, 311 Sorrel sauce, 69 Soup a la reine, 5 ---- for a family, 85 Sour crout, 252 Spanish onion sauce, 44 Sponge biscuits, 284 Stewed apples for tarts, 203 ------ cucumbers, 50 ------ peas for a dish, 154 ----------- for sauces, 73 Stock, cleared, (brown), 6 Stores, observation on, 228 Stuffing for veal, turkey, &c., 94 Sturgeon roasted, 26 Suet pudding, 307 Sugar, to clarify, 273 Sweetbreads boiled, 313 ----------- broiled, ib. ----------- en erison, 138 ----------- fried, 171 ----------- glaized, 137 ----------- roasted, 93 ----------- with veal and ham, 309 Sweet omlet of eggs, 304 Syllabub, 200 Syrup of capillaire, 276 ----- of cloves, 274 ----- of golden pippins, 275 ----- of roses, 277 T. Tansey pudding, 219 Tarragon vinegar, 239 Tarts or tartlets, 202 Tea cream, 196 Tendrons of veal (brown or white), 65 Timbol of rice, 97 Tongues, &c. to pickle, 240 Trifle, 201 Tripe and onions boiled, 312 ---------------- fried, 172 Truffles, green, for a dish, 139 Truffle sauce, 134 Turkey with chesnuts, 135 ------ with celery or oyster sauce, 118 ------ with ragout, 136 ------ with truffles, 134 Turkies, to prepare for roasting, 89 Turnip sauce, 76 ------ soup, 8 Twelfth cakes, 286 V. Veal cutlets common way, 131 ---- olives, &c., 70 ---- pie, 107 ---- stock for soups, 1 Vegetable pie, 150 Vegetables, a neat dish of, ib. ----------, directions for, 157 ---------- in moulds, 146 Venison, haunch of, to prepare for roasting, 86 Vermicelli soup (white), 6 Virgin cream, 197 W. Wafers, 271 Walnut ketchup for fish sauces, 240 Watercresses stewed, 149 Water souchée, 26 White oyster sauce, 118 White puddings, 231 Wild boar, to dress, 175 ---- fowls to prepare for roasting, 91 Wings and legs of fowls glaized, 113 ----------------------- with colours, 112 Woodcocks and snipes, to prepare for roasting, 87 Y. Yest cake, 298 THE