| PAGE |
| My Table at Home. |
| Prefatory Address, | 631 |
| Reference to Plan of My Kitchen at Home, | 632 |
| Plan of My Kitchen at Home, | 633 |
| Reference to Plans of Bachelor’s and Cottage Kitchens, | 634 |
| Plan of the Bachelor’s Kitchen, | 635 |
| Cottage Kitchen, | ib. |
| Bill of Fare for Eight Persons, | 636 |
| PLAIN JOINTS. |
| Of the Choosing and Roasting of Plain Joints, | 637 |
| Sirloin of Beef, | 639 |
| Ribs of Beef, | 640 |
| Rump of Beef, | ib. |
| Baron of Beef, | 641 |
| Round of Beef, | ib. |
| Aitch-bone of Beef, | 643 |
| Brisket of Beef, | ib. |
| à la Garrick, | ib. |
| Haunch of Mutton, | ib. |
| Soyer’s Saddle-back of Mutton, | 644 |
| Saddle of Mutton, | 645 |
| Leg of Mutton, | ib. |
| Shoulder of Mutton, | ib. |
| Loin of Mutton, | ib. |
| Neck of Mutton, | ib. |
| Boiled Leg of Mutton, | ib. |
| Shoulder of Mutton, | 646 |
| Saddle-back of Welsh Mutton, | ib. |
| Haunch do., | ib. |
| Saddle do., | ib. |
| Leg do., | ib. |
| Loin do., | ib. |
| Neck do., | ib. |
| Shoulder do., | ib. |
| Lamb, | ib. |
| Fillet of Veal, | 647 |
| Loin of Veal, | ib. |
| Breast of Veal, | ib. |
| Shoulder of Veal, | 648 |
| Neck of Veal, | ib. |
| Knuckle of Veal, | ib. |
| Leg of Pork, | ib. |
| Salt Pork, | ib. |
| MADE DISHES. |
| French Pot-au-feu, | 649 |
| SOUPS. |
| Julienne Soup, | 652 |
| Mutton Broth, | 653 |
| Irish Mutton Broth, | ib. |
| A very simple receipt for the Scotch Cock-a-leeky, | ib. |
| Ox-tail Soup, | 653 |
| Ox-cheek Soup, | 654 |
| New Mock Turtle Soup, | ib. |
| Brown Mock Turtle Soup, | ib. |
| Mulligatawny Soup, | 655 |
| Giblet Soup, | ib. |
| Green Pea Soup, | ib. |
| Winter Pea Soup, | ib. |
| Purée of Vegetable Soup, | 656 |
| Maigre Soup, | ib. |
| Onion Soup Maigre, | ib. |
| Vermicelli Soup, | ib. |
| Macaroni Soup, | ib. |
| FISH. |
| Turbot, | 656 |
| Turbot, the new French fashion, | 657 |
| à la Crême, | ib. |
| John Dorée, Boulogne fashion, | ib. |
| Salmon, Plain Boiled, | ib. |
| Sauce Matelote, | ib. |
| Cod Fish, Plain Boiled, | ib. |
| sauced over with Oyster Sauce, | ib. |
| Haddocks, | 658 |
| Baked Haddocks, | ib. |
| Soles, Fried, | ib. |
| the Jewish fashion, | ib. |
| Sole à la Meunière, | ib. |
| aux Fines Herbes, | ib. |
| Fried Whiting, | ib. |
| Whiting au Gratin, | ib. |
| Red Mullets, | 659 |
| Mackarel, | ib. |
| à la Maître d’Hôtel, | ib. |
| Gurnets, | ib. |
| Boiled Gurnet, | ib. |
| Herrings boiled with Cream Sauce, | ib. |
| Skate, | ib. |
| Flounders, | 660 |
| FRESH-WATER FISH. |
| Pike, | 660 |
| Sauce Matelote, | ib. |
| Stewed Carp, | ib. |
| Carp, Sauce Matelote, | ib. |
| Truite à la Twickenham, | 661 |
| Burton, | ib. |
| Tench, Sauce Matelote, | ib. |
| with Anchovy Butter, | ib. |
| Perch fried in Butter, | ib. |
| Hampton Court fashion, | ib. |
| Eels, Fried, | 662 |
| Stewed Eels, Sauce Matelote, | ib. |
| Gudgeons, | ib. |
| Escaloped Oysters, | ib. |
| Stewed Oysters, | ib. |
| Gratin of Lobsters, | ib. |
| SIMPLE HORS-D’ŒUVRES. |
| Rissoles of Oysters, | 663 |
| Lamb, | ib. |
| Rocambole, or Croquettes of Meat, Game, or Poultry, | ib. |
| Lamb’s Fry, | ib. |
| REMOVES SIMPLIFIED. |
| Stewed Rump of Beef, | ib. |
| with Onions, | 664 |
| Stewed Rump Steak with Oyster Sauce, | ib. |
| Ribs of Beef à l’Hôtellère, | ib. |
| Beef à la Mode, | ib. |
| Another method, | 665 |
| Ox Tongue, | ib. |
| Loin of Veal with Stewed Celery, | ib. |
| White Sauce, | ib. |
| Dress Fillet of Veal for Remove, | 666 |
| Breasts and Necks of Veal, | ib. |
| Half Calf’s Head with White Sauce, | ib. |
| in Currie, | ib. |
| à la Vinaigrette, | 667 |
| broiled, Sauce Piquante, | ib. |
| Large Veal Pie, | ib. |
| Saddle of Mutton à la Bretonne, | ib. |
| Leg of Mutton Basted with Devil’s Tears, | ib. |
| the Housewife’s Method, | ib. |
| Shoulder of Mutton, Savoyard’s Method, | 668 |
| à la Polonaise, | ib. |
| Provençale fashion, | ib. |
| Saddle of Lamb, Berlin fashion, | ib. |
| Leg or Shoulder of Lamb with Peas, | ib. |
| with French Beans, | ib. |
| Boiled Leg of Lamb with Spinach, | 669 |
| Neck of Lamb à la Jardinière, | ib. |
| Lamb’s Head Broiled, with Mince Sauce or Sauce Piquante, | ib. |
| Loin or Neck of Pork à la Bourguinotte, | 670 |
| Normandy fashion, | ib. |
| Pig’s Cheek, a New Method, | ib. |
| Sucking Pig, | ib. |
| Roast Turkey, | 670 |
| Braised Turkey, | ib. |
| Capons or Poulardes, | 671 |
| Fowls with Mushroom Sauce, | ib. |
| Spring Vegetables, | ib. |
| Braised Fricassee Sauce, | ib. |
| Roast Goose, | ib. |
| Ducks, | 672 |
| à l’Aubergiste (or Tavern-keeper’s fashion), | ib. |
| Simplified Entrées, | ib. |
| SAUCES. |
| Melted Butter, | 673 |
| New and Economical Lobster Sauce, | ib. |
| Lobster Sauce à la Crême, | ib. |
| simplified, | 674 |
| Shrimp Sauce, | ib. |
| Anchovy Sauce, | ib. |
| Oyster Sauce, | ib. |
| another way, | ib. |
| Caper Sauce, | 674 |
| To chop Onions, Herbs, &c., | ib. |
| To make a Colouring or Browning from Sugar, | 675 |
| ECONOMICAL MADE DISHES. |
| Fillet of Beef, | ib. |
| A new Steak, | 676 |
| Fillet or Steak à la Maître d’Hôtel, | ib. |
| A new Mutton or Lamb Chop, | ib. |
| Veal Cutlets, | 677 |
| Pork Chops, | ib. |
| Pork or Veal Chops Fried, | ib. |
| Hashed Beef, | 678 |
| Remains of Salt Beef, | ib. |
| Ox Tails en Currie, | ib. |
| Ragout of Ox Tails, | 679 |
| Ox Cheeks, | ib. |
| Kidneys, | ib. |
| Calf’s Head, | 680 |
| Brains and Tongue, | ib. |
| Veal Cutlets, the English Method, | ib. |
| Sweetbreads, | 681 |
| Calf’s Liver Stewed, French fashion, | ib. |
| Fried, | ib. |
| Minced Veal and Poached Eggs, | 683 |
| Mutton Cutlets sautés, | 683 |
| sautés with Vegetables, | ib. |
| Irish Method, | ib. |
| Broiled, | ib. |
| Harricoed, | 684 |
| Ragout of Mutton en currie, | ib. |
| Mutton Currie, | ib. |
| Pork Cutlets sautés, | ib. |
| aux Cornichons, | 685 |
| Sauce demi Robert, | ib. |
| Hashed Pork, | ib. |
| Pig’s Liver, | ib. |
| Pig’s Kidneys, | 686 |
| Black Puddings, | ib. |
| Excellent Sausage Cakes, | 687 |
| Pig’s Feet, | ib. |
| MADE DISHES FROM POULTRY. |
| Blanquettes of Turkey, | ib. |
| Boudins of Turkey, | 688 |
| Turban of Croquettes, | ib. |
| Minced and Grilled Turkey, | ib. |
| Devilled Turkey, | ib. |
| Goose Hashed, | ib. |
| Stewed Duck and Peas, | ib. |
| Duckling with Turnips, | 689 |
| Fricassee of Fowl or Chicken, | ib. |
| with Mushroom, | ib. |
| Currie of Fowl, Oriental fashion, | ib. |
| Broiled Fowl, | ib. |
| Fowl Sauted in Oil, | 690 |
| Fricassee of Rabbits, | ib. |
| Gibelotte of Rabbits, | ib. |
| Currie of Rabbit, | ib. |
| Rabbit Pies, | 691 |
| Pigeon Pies, | ib. |
| Pigeons in Compote, | ib. |
| Stewed Pigeon with Peas, | ib. |
| GAME. |
| Pheasants, Partridges, Grouse, Black Game, Woodcocks, etc., | 691 |
| Small Pheasants, the Miller’s Fashion, | 692 |
| Pheasant with Cabbage, | ib. |
| Hashed Pheasant, | ib. |
| A plain Salmi of Pheasants, | ib. |
| Grouse, Scotch Fashion, | ib. |
| Partridges à la Jardinière, | 693 |
| Partridges with Cabbage, | ib. |
| Partridges Sauted with Mushrooms, | ib. |
| Woodcocks, Downshire Fashion, | ib. |
| à la Chasseur, | ib. |
| Hashed Woodcocks, | ib. |
| Snipes à la Minute, | 694 |
| Plovers with English Raw Truffles, | ib. |
| Wild Duck, | ib. |
| Hashed Wild Duck, | ib. |
| Widgeons, | ib. |
| Teal, a New Method, | ib. |
| Teal à la Sans Façon, | 695 |
| Larks à la Minute, | ib. |
| Lark Pie, | ib. |
| Jugged Hare, | ib. |
| Another and more simple Method, | ib. |
| MEAT PIES AND PUDDINGS. |
| Rump Steak Pie, | ib. |
| Mutton Pie, | 696 |
| Lamb Pie, | ib. |
| Beef Steak Pudding, | ib. |
| SECOND COURSE, KITCHEN AT HOME. |
| Salad of Cold Meat, | 698 |
| Lobster Salad, | ib. |
| Fish Salads, | 699 |
| Potato Salad, | ib. |
| Plain Salad à la Française, | ib. |
| Jelly of various kinds of Fruit, | 700 |
| Orange Jelly, | ib. |
| Whipped Orange Jelly, | 701 |
| Lemon Jelly, | 701 |
| Currant and Raspberry Jelly, | ib. |
| Strawberry Jelly, | ib. |
| JELLIES OF LIQUEURS AND SPIRITS. |
| Maresquino Jelly, | ib. |
| Syrup of Almond, Iced à la Varsovienne, a substitute for Blancmange, | 702 |
| Pineapple Cream, | ib. |
| Prussian Cream, | ib. |
| BOHEMIAN JELLY CREAMS. |
| Strawberry, | ib. |
| Apricot Bohemian Cream, | ib. |
| French Custard Cream, | 703 |
| Coffee Custard Cream, | ib. |
| Coffee Custard Cream, White, | ib. |
| Chocolate Custard Cream, | ib. |
| Almond Custard Cream, | 704 |
| Cabinet Pudding, | ib. |
| Bread Pudding, | ib. |
| Ground Rice Pudding, | ib. |
| Rice Pudding, | 705 |
| Macaroni Pudding, | ib. |
| Gateau of Rice, | ib. |
| Fruit Puddings, | ib. |
| Pastry, | 706 |
| Short Paste for Fruit Tarts, | ib. |
| Apricot Tarts, | ib. |
| Greengage Tart, | 707 |
| Apple Tart, | ib. |
| French Fruit Tart, | ib. |
| Plain Soufflé Puddings, | 708 |
| Soufflé Rice Pudding, | ib. |
| Fruits Meringued, | ib. |
| Snow Eggs, | 709 |
| Plum Pudding, | ib. |
| Currant Pudding, | ib. |
| Sweet Macaroons, | 710 |
| Bitter Macaroons, or Ratafias, | ib. |
| Mince Meat, | ib. |
| Mince Pies, | ib. |