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ANALYTICAL INDEX
2019
Page Croquettes, Celery 830 Egg 1235 Florador 1283 Lobster 346, 1244 Meat 795 Mush 1624 of Chestnuts 1556 of Chicken 674, 1231 of Cod's Roe 1229 of Fish 326 of Fruit 980 of Hani and Rice 1232 of Hare 763 of Hominy, V.R. 1325 of Lamb 562 of Pheasant 746 of Turkey 721, 1231 of Veal 449,1231 of Vermicelli 1284 Potato 855 Rice 1248 Rice Savoury, V.R. 1332 Sausage 1250 Semolina 1283 Spinach 1564 Croup 1870, 1917 Croûsatdes, Caviare 1196 Cheese 1199 of Calf's Brains 450 of Lamb's Sweetbreads 571 Rice, V.R. 1333 Sardine 1216 Savoury Mince 1253 Smoked Haddock 1221 Croûte au Pot 1528 Croûtes, Anchovy, Indian Style 1192 and Croûtons 1648 Cheese Cream 1199 Fois Gras 1207 of Cod's Roe 1204 of Devilled Lobster 1208 of Ham 1208 of Herring Roes 1208 of Meat 788 Olives on 1213 Plover's Eggs on 1315 Russian 1204 Smoked Haddock 1222 Crullers 1620 Crumpets 1456 Crumpets„ Recipes for 1435–1459 Crust, Butter, for boiled puddings 882 Dripping, for plain pies, etc. 883 Flead 883 for Pies, etc 881 French or Paté Brisée 884 Short 888 Suet 888, 889 Crystal Palace Pudding 942 Cucumber, The 1097 and Apple Salad 1094 and Celery Salad 1095 and Sweetbread, Salad 1107 Antiquity of 190 Baked 834 Cream 189, 190 Ketchup 1180 Properties and Uses 836 Salad 1097 Sandwiches 1117 Sauce 224 Cucumber, Slice 68 Soup 190 The Chate 836 Vinegar 1180 with Parsley Sauce 836 Cucumbers, Farciti 1556 for Garnish 835 Fried 836 Geographical Distribution 836 Pickled 1167 Preserved 1168 Stewed 836 Stuffed 837 To Dress 835 with Eggs 835 Culinary Terms, Glossary of 1652 Cumberland Pudding 943 Cup, Apple 1477 Bacchus 1500 Burgundy 1501 Cakes 1620 Champagne 1501 Champagne„ Parisian 1501 Cider 1502 Claret 1501, 1502 Hock 1502 Lager Beer 1502 Liqueur 1503 Loving 1503 Moselle 1503 Saturne 1503 Wine 1504 Zeltinger 1504 Cups, Recipes for 1500–1504 Curacoa 1497 Curate's Pudding 943 Curds and Whey 1295 Cured Salmon 367 Currant and Gooseberry Jam 1143 and Raspberrv Jam 1139 and Raspberry Pudding 798 and Raspberry Wine 1482 Fritters 981 Pudding, Boiled 943 Red Sauce 269 Sauce 240 Water 159 Wine, Black 1481 Wine, Red 1482 Currants, Bottled 1139 for Dessert 1068 Spiced 1139 Utility of 894 Curried Beans, V.R. 1324 Beef 495 Cauliflower 829 Celery Fritters 830 Chicken 689, 690 Eggs 1232, 1233 Fish 1233 Fowl 690, 704 Kangaroo Tail 1583 Kidneys 791 Lentils, V.R. 1327 Lobster 1233 Prawns 785, 1205 Rabbit 768, 1522 Rice 1275 Shrimps 1205 Toast 1518 Tongue 797 Curry 1643 Beef, of Cold 513 Beef, Tinned 787 Butter 1117 Ceylon Lobster 1603 Chitcakee 1604 Lobster 345 Lobster„ Tinned 784 Mutton 787 of Fish 1604 of Fowl 1605 of Mutton 594 of Mutton„ Indian 1605 of Pigeons 714 of Prawns 365 of Salmon 368 of Veal 450 of Vegetables 876 Powder 1182, 1606 Ouoorma 1613 Ramakin of Cold 1247 Salad 1097 Sauce 240 Custard Almond 1015 Apple 1015 Beef Tea 788, 1353 Boiled 1026, 1027 Chicken 1364 Coffee 1024 Confectioners' 910 for Cream Ices 1046 for Invalids 1385 for Soup 159 Fritters 981 Lemon Brandy Flavouring 266 Moka for filling Eclairs 896 Mould 1027, 1374 Orange 1034 Pie 944 Pudding, Baked 943, 944 Pudding,„ Barley 1373 Pudding,„ Steamed 944 Sauce 265 Sauce„ German 265 Soufflé 973 Tartlets 897 Cut, to Treat a 1890 Cutheeree 1666 Cutlet Grilled 1366 Cutlet,„ Pan 61 Cutlet,„ Steamed 1366 Cutlet,„ Stewed 1367 Cutlets, Bread, V.R. 1325 Chicken Legs as 678 Game 738 Lamb, à la Constance 1529 Lamb„ and Spinach 566 Lamb„ Chaud-Froid of 561 Lamb„ Cold 562 Lamb„ Grilled 564 Lamb„ Larded 562 Lamb„ Malmaison Style 565 Lamb„ Milanese Style 565 Lamb„ Richelieu Style 565 Lamb„ Stewed with Tomatoes 567 Lamb„,To Prepare 564 Lamb„, with Cucumber 566 Lobster 345 Mutton, Braised 595 Mutton„ Chaud-Froid of 584 Mutton„ Grilled 595 Mutton„ Italian Style 596 Mutton„ Maintenon Style 596
