Attestation to wills 2750Bachelor's omelet 1462
Pudding 1241
Bacon, boiled 804
Broiled rashers of 803
Curing of 822
and keeping it free from rust 806-9 in the Devonshire way 821
in the Wiltshire way 805
Fried rashers of, and poached eggs 802
Bain-Marie 430
Bakewell pudding, very rich 1242
Plainer 1243
Ball suppers pp. 957-8
5
Bandoline, to make 2255
Bantam, the 939
Barbel, the 229
To dress 229
Barberries, in bunches 1523
Barberry, description of the 1245
Tart 1245
Barley, 116
Gruel 1856
Soup 116
Sugar 1524
Water, to make 1857
Baroness pudding 1244
Basil 173
Baths and fomentations, remarks on 2599
Cold 2603
Heat of 2600
Warm and hot bath 2601
Batter pudding, baked 1246 with fruits 1247
boiled 1248 orange 1249
Bay or laurel, varieties of 180
Consecrated by priests 512
Bean, haricot, the 1120
Beans, boiled, broad or Windsor 1092
French 1090
Broad, a la poulette 1093
French mode of cooking 1091
Haricots and minced onions 1121 blancs a la maitre d'hotel 1120 blancs, or white haricots 1119 and lentils 1119
Nutritive properties of 1092
Origin and varieties of 1093
Bechamel, or French white sauce 367
Maigre, or without meat 368
Sauce 406
Beef, aitchbone of, boiled 607 to carve an p. 316
A la mode 601-2
Baked 598-9
Baron of 679
Bones, broiled 614
Brisket of, a la Flamande 649 to carve a p. 317
to stew 649
Broiled, and mushroom sauce 612 oyster sauce 613
Cake 610
Carving p. 316
Collared 617
Collops 18 minced 619
Curried 620
Different seasons for 611
Dripping, to clarify 621-2
Fillet of roast, larded 623
6
French 649
Frenchman's opinion of 626
Fricandeau of 624
Fried, salt 625
Fritters 627
Hashed 628-9
Hung, to prepare 630
Hunter's 631
Kidney, to dress 632-4
Marrowbones boiled 635
Minced 636
Miriton of 637
Names of the several joints 597
Olives 650-1
Palates, to dress 653
Pickle for 654
Potted 642-3
Qualities of 599
Ragout of 656
Rib bones of 644
Ribs of, boned and rolled, roast (joint for a small family) 658 roast 657
to carve p. 317
Rissoles 615
Roast 658
Rolled 646
Rolls 647
Round of, boiled 608 miniature 618
to carve a p. 318
Round of, to pickle part of a 655
Rump of, stewed 670 steak 666
Sausages 662
Seasons for 611
Shin of, stewed 671
Sirloin of, roast 659 to carve a p. 317
Sliced and broiled 664
Spiced (to serve cold) 665
Steak, a fried rump 626 and kidney pudding 603 oyster sauce 603
broiled 611 pie 604
pudding, baked 650
rolled, roasted, and stuffed 663 stewed, and celery sauce 667 with oysters 668
with fried potatoes 606
Tea, baked 1860 savoury 1859
to make 1858
Tongue, boiled 673 pickle for 641
to carve a p. 318 to cure a 674-5
to pickle and dress a, to eat cold 676
