of the 1159Extended cultivation of the 1160
Immense importance in cookery 1153
Sauce 529
for keeping 530-2
Stewed 1159-60
Uses of the 629, 528, 2690
Tomatoes, baked, excellent 1158
Tongue, boiled 673
Pickle for 641
To cure 674-5
To pickle and dress to eat cold 676
Tongues of animals 675
Toothache, cure for the 2678-9
Tourte apple or cake 1236
Treacle, or molasses, description of 1224
Pudding, rolled 1372
Trifle, apple 1404
Gooseberry 1434
Indian 1436
To make a 1489
Tripe, to dress 677
Trout, the 336
Stewed 336
Truffle, the common 1161
58
Impossibility of regular culture of the 1162
Uses of the 1164
Truffles, a l' Italienne 1164
Au naturel 1161
Italian mode of dressing 1163
To dress with champagne 1162
Where found 1163
Turbot, the 333
A la creme 341
Ancient Romans' estimate of the 340
Au gratin 342
Boiled 337
Fillet of, baked 339 a l'Italienne 340
Garnish for, or other large fish 338
To carve a p. 175
To choose 338
Turkey, boiled 986
Croquettes of 987
Difficult to rear the 188
Disposition of the 988
English 990
Feathers of the 991
Fricasseed 988
Habits of the 988
Hashed 989
Hunting 989
Native of America 986
Or fowl, to bone without opening 992-4
Poults, roast 991
Roast 990
Stuffing for 520
Soup 188
To carve a roast 1005
Wild 987
Turnip greens boiled 1169
Or the French navet 1168
Qualities of the 1167
Soup 157
Uses of the 1165
Whence introduced 157
Turnips, boiled 1165
German mode of cooking 1167
In white sauce 1168
Mashed 1166
Turnovers, fruit 1278
Turtle, mock 172-3
Soup, cost of 189
The green 189
Valet, cleaning clothes 2239
Duties of the 2234-8, 2242
Polish for boots 2240-1
Vanilla cream 1490
Custard sauce 1361
Vanille or Vanilla 1490
Veal, a la bourgeoise 869
And ham pie 898
Baked 856
59
Breast of, roast 857 stewed and peas 858 to carve 912
Cake 859
Collops 879
Scotch 870
Veal, collops, Scotch, white 871
Colour of 861
Curried 865
Cutlets 866
a la Maintenon 868 broiled 867
Dinner, a very 897
Fillet of, au Bechamel 883
roast 872 stewed 873
to carve a 914
Frenchman's opinion of 911
Fricandeau of 874-5
Knuckle of, ragout 884 stewed 885
to carve a 915
Loin of au Daube 888 au Bechamel 887 roast 886
to carve 916
Manner of cutting up 854
Minced 891-892 and macaroni 891
Neck of, braised 893 roast 894
Olive pie 895
Patties, fried 896
Pie 897
Potted 899
Quenelles 422
Ragout of, cold 900
Rissoles 901
Rolls 902
Sausages 904
