To choose 320With cream sauce 323 mushrooms 328
Sorrel 131
Qualities of 431
Souffle, apple 1402
Chocolate 1427
Omelette 1461
Rice 1480
To make a 1481
Souffles, general observations on 1388
Soup, a la cantatrice 119
Crecy 126
Flamande 129-30
Julienne 131
Reine 183-4
Solferino 154
Almond 110
Apple 111
Artichoke, Jerusalem 112
Asparagus 113-14
Baked 115
Barley 116
Bread 117
Brilla 166
Broth and bouillon, general remarks on 91-5
Cabbage 118
Calf 's head 167
Carrot 120-1
Celery 122
Chantilly 123
Chemistry and economy of making 96, 103
54
Chestnut, Spanish 124
Cock-a Leekie 134
Cocoanut 125
Crayfish 193
Cucumber 127
Eel 194
Egg 128
Family, a good 190
Fish, stock 192
General directions for making 88
Giblet 168
Gravy 169
Hare 170
Hessian 171
Hodge-podge 191
In season, January to December pp. 57, 104
Kale brose 132
Leek 133
Lobster 195
Macaroni 135
Maigre 136
Making, the chemistry of 96-103
Milk 137
Mock-turtle 172-3
Mutton, good 175
Ox-cheek 176
Ox-tail 177
Oyster 196-7
Pan kail 140
Parsnip 141
Partridge 178
Pea, green 144 inexpensive 142 winter, yellow 143
Pheasant 179
Portable 180
Potage printanier 149
Potato 145-7
Prawn 198
Prince of Wales 148
Rabbit 181
Regency 182
Rice 150-1
Sago 152
Seasonings for 90
Semolina 153
Spanish chestnut 124
Spinach 155
Spring 149
Stew 186-7
of salt meat 185
Tapioca 156
Turkey 188
Turnip 157
Turtle 189
Useful for benevolent purposes 165
Vegetable 159-161 marrow 158
55
Vermicelli 162-3
White 164
Sow, Berkshire 781
Chinese 785
Cumberland 784
Essex 782
Price of, in Africa 816
Yorkshire 783
Soy 497
Soyer's recipe for goose stuffing 505
Spanish onions pickled 527
Spiced beef 665
Spinach, description of 1156
Dressed with cream, a la Francaise 1156
French mode of dressing 1157
Green, for colouring dishes 523
Soup 155
To boil, English mode 1155
Varieties of 155, 1155
Sponge cake 1783
Small, to make 1785
Lemon 1448
Sprains 2671
Sprat, the 331
Sprats 329
Dried 331
Fried in batter 330
Sprouts 1096
Boiled, Brussels 1096
To boil young greens, or 1097
Stables and coachhouse 2204
