Domestic economy, and cookery, for rich and poor : containing an account of the best English, Scotch, French, Oriental, and other foreign dishes ; preparations of broths and milks for consumption ; receipts for sea-faring men, travellers, and children's food ; together with estimates and comparisons of dinners and dishes ; the whole composed with the utmost attention to health, economy, and elegance / by a Lady.

Date:: 1827

Credit: Domestic economy, and cookery, for rich and poor : containing an account of the best English, Scotch, French, Oriental, and other foreign dishes ; preparations of broths and milks for consumption ; receipts for sea-faring men, travellers, and children's food ; together with estimates and comparisons of dinners and dishes ; the whole composed with the utmost attention to health, economy, and elegance / by a Lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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Tongues, to pickle, 3]4. paste for, 499 Tourtelongs, 482 Transparent pudding, 541 Tripe, roast, with sweetbreads, 332. collops, ib. tripe dressed in the Irisli manner, 334 —■— puddings, 195 Trout, collared, 246 Truffle sauce, 271 Truffles, in cliampagne, or forced, 660. in crustades, ib. roasted, a la cendre, ib. Tunbridge cakes, 481 Turbot, to boil, 216. small, a Ja Fran^aise, ib. to dress the roe, 217. to bake it, ib. fillets in gratin, 218. salad, f6. Turk's bonnet or cap, 650. to farce, 661 Turkeys, to boil, 417. to roast, 419. fricandeaux, 426. a la Perigueux, 427 Turkish method of dressing hind quarter of lamb, 144.^ pillau, ib. method for makmg meat tender, 145. mince, 151. yaugh, ib. shei'bets, ib. Turks, remarks on their cookery, 132 Turnip radishes, black, 662 Turnip soup, 286. 290. 297 Turnips, 648. 656. plums, ib. balls, 657. tops, 659. to farce, 662 Turtle, dinner course, 81. ob- servations on dressing, 363. to dress, 364. West Indian me- thod, 366. imitation turtle, 367. mock turtle, 368. cow- heel in, 369. fish turtle, 371 V Vanilla cream, 570 Vases of spun sugar, 582 Veal, on the choice of, 110. on the different joints, and their prices, 123. knuckle of, nour- ibhing dish of, 306. preference given to wliite veal in London, its consequences, 387. ragoCit with goose fat, 338, (See Calf's Head.) brawn, 340, roast loin, 342. in epigram, 343. fillet, ib. fillet btewttl, ib. to prepare any part for stewing, 344, to dress part of a fillet, ib. stewed breast of, 345. farced shoulder, ib. to braise any part, 346. ragoCit, with onious, oj'sters, &c. ib. noix a la bourgeoise, 347. fricandeau, ib. haricot, 348, hjlteraux, 349. poppiettes, ib. granadins, ib. blanquettes, 350. tendons, various ways, ib. cutlets, 351. to roast the fraise, 352. sweet- breads, various ways, ib. ragout, 354. tongues, (see Calves' Tongues, &c.) hams, 356. fried veal, 358. patty-meat, 359. potted veal, 860. mar- bled, ib. dunelm, ib. minced, 361. fillet, preserved, t6. cake, ib. pickled, as tunny-fish, l62 Veal kidneys, 332 kidney and pistachio tart. 527 pie, 507. patties, 513 Vegetable fritters, 635 marrow, 660 oils, 180. farces, 187 Vegetables, various, to pickle, 166. observations on, 639. i n January, 640. February, ib. (See the varioiis culinary names.) Venison, variable in price, 124. dunehn of, 360. to manage venison, 393. tub for pre- serving meats in treacle, 394. fawn, 395. haunch, ib. cut- lets, 397. civet, ib. fry, ib. pasties, ib. olives, 39P. cutlets, hash, collops, patties, ib. mar- row zests, or toast, ib. Ventilation, 24 Venus's jelly, G15 Verdun aniseeds, 595 Verjuice, to salt, 619

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