Hot 1724Meat, or sausage 1373
Roux, brown, for thickening sauces 525
White, 526
Rusks, Italian 1733
To make 1734
Sage 427
And onion stuffing 501
Sago, alimentary properties of 1367
How procured 152
Pudding 1367
Sauce for sweet puddings 1368
Soup 152
Salad, a poetic recipe for 508
Boiled 1151
Chicken 931
Dressing 506-8
French 503
Grouse 1026
Lobster 272
Orange 1571
Potato 1154
Scarcity of, in England 505
Summer 1152
Winter 1153
Salads 1153
Salmi de perdrix, or hashed partridge 1038
Salmon, a la Genevese 307
And caper sauce 302
Aversion of the 309
Boiled 301
Collared 303
Crimped 304
Curried 305
Cutlets 306
Growth of the 305
Habitat of the 303
Migratory habits of the 302
Pickled 308
Potted 309
To carve p. 175 choose 301 cure 308
Tribe 304
Salsify, description of 1149
50
To dress 1149
Salt, action of on meat 607
Common 403
Fish 233
Meat, Soyer's recipe for preserving the gravy in 609
Sandwiches, of cheese 1611
Pastry 1318
Toast 1877
Victoria 1491
Sauce, a l'Aurore 511
A la matelote 512
Allemande, or German sauce 509
Anchovy, for fish 362
Sauce, apple, brown 364 for geese or pork 363
Aristocratique 510
Arrowroot, for puddings 1356
Asparagus 365
Bechamel, or French white sauce 367
maigre 368
Benton 370
Beurre noir, or browned butter, a French sauce 374
Bread 371-2
Browning for 373
Butter, melted 376-7 made with milk 380 maitre d'hotel 465 thickened 379
Camp vinegar 381
Caper, for boiled mutton 382
for fish 383
a substitute for 384
Celery, for boiled turkey, poultry, &c. 387 a more simple recipe 388
Cherry, for sweet puddings 1357
Chestnut, brown 391
for turkey or fowls 390
Chili vinegar 393
Christopher North's, for game or meat 394
Consomme, or white stock for 395
Crab, for fish 396
Cream, for fish or white dishes 397
Cucumber 398 white 400
Custard, for sweet puddings or tart 404
Dutch, for fish 405
green, or Hollandaise verte 406
Egg, for salt fish 409
Epicurean 410
Espagnole, or brown Spanish 411
Fennel, for mackerel 412
Fish 413
For boiled puddings 514 steaks 516
wildfowl 519
Genevese, for salmon, trout, &c. 427
Gooseberry, for boiled mackerel 429
Green, for green geese or ducklings 431
51
Horseradish 447
Hot spice 524
Indian chetney 452
Italian, brown 453 white 454
Leamington 459
Lemon, for boiled fowls 457
for fowls and fricassees, white 458 for sweet puddings 1358
Liaison of eggs for thickening 461
Liver and lemon, for poultry 462 parsley 463
Lobster 464
Maigre maitre d'hotel (hot) 467
Maitre d'hotel (hot) 466
Mango chetney (Bengal recipe) 392
Mayonnaise 468
Melted butter 376-8
Mint 469
