The Art of Cookery Made Easy and Refined

1 Veal stock, for soups ib. Consumé, or the essence of meat 2 Cullis, or a thick gravy ib. Liquid of colour for sauces, &c. 3 Benshamelle 4 To make a passing of flour and butter for cullis or benshamelle ib. Soup a la reine 5 Crayfish soup ib. Vermicelli soup (white) 6 To make a leason ib. Cleared brown stock for gravy soups ib. Rice soup 7 Celery soup 8 Turnip soup ib. Cressey soup ib. Santé, or spring soup 9 Onion soup 10 Green peas soup ib. Old peas soup 11 Peas soup another way 12 Giblet soup 13 Fish Meagré soup 14 Mock turtle of calf's head ib. Mutton broth 15 Real turtle 16 Callipee 19 Glaize for hams, larding, roasted poultry, &c. 20 Fish plain boiled, how to be prepared 21 Fish generally fried 22 ---- to prepare for frying, &c. 23 Broiled fish, how prepared ib. ------ salmon ditto 24 ------ mackarel, common way 25 To stew fish ib. Water souchée of perch, flounders, soles, eels, &c. 26 Roasted pike or sturgeon ib. Bacquillio with herbs 27 Entrée of eels 28 ------ of soles ib. ------ of whitings, &c. 29 ------ of salmon ib. ------ of smelts, &c. 30 ------ of mackarel 31 Mackarel the german way ib. Olios, or a spanish dish 32 The olio, how to be made 34 Hodge podge, or english olio 36 Light forcemeat for pies or fowls, &c. 38 Forcemeat balls for ragouts, &c. ib. Egg for balls 39 Omlets of eggs for garnishing or cutting in slips ib. Ox cheek 40 Beef tails 41 Haricot sauce 41 Beef collops 42 Fillet of beef larded ib. Beef palates 43 Rump of beef a-la-daube, or braised ib. To make Spanish onion sauce 44 Savoy sauce ib. Ashée sauce 45 Brisket of beef with Spanish onions ib. ------- with ashée or haricot 46 Rump of beef a-la mode ib. Baked beef 47 Marrow bones 48 Mutton rumps marinated ib. To make marinate 49 Haricot mutton cutlets ib. Fillet of mutton with cucumbers 50 Stewed cucumbers ib. Mutton cutlets with potatoes 51