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page table of contents 8
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Browning to colour and flavour made-dishes....... 126
Casserol, or rice edging for a currie or fricassee. 126
PART VI.
PIES, PUDDINGS, AND PASTRY.
Savoury Pies.
Observations on savoury pies...................... 126
Eel pie.................... 127
Cod-pie.................... 127
Sole pie................... 128
Shrimp pie, excellent...... 128
Lobster pie................ 128
A remarkably fine fish-pie. 128
Pilchard and leek pie...... 129
Beef-steak pie............. 129
Veal pie, 129. A rich one 129
Veal (or chicken) and parsley pie............... 130
Veal-olive pie............. 130
Calf's-head pie............ 130
Pork pies, to eat cold..... 131
Mutton pie................. 131
Squab pie.................. 132
Lamb pie................... 132
Chicken pie (and rabbits the same way)............. 132
Green-goose pie............ 133
Duck pie................... 133
Giblet pie................. 133
Pigeon pie................. 134
Partridge pie in a dish.... 134
Hare pie, to eat cold...... 134
A French pie............... 134
Vegetable pie.............. 134
Parsley pie................ 135
Turnip pie................. 135
Potatoe pie................ 135
A herb pie................. 135
Raised crust formeat pies, or fowls.............. 135
Puddings.
Observations on making puddings and pancakes..... 136
Almond puddings, 137 Baked, 137. Small ones.... 137
Sago pudding............... 137
Bread-and-butter pudding... 138
Orange pudding, three sorts..................... 138
An excellent lemon pudding. 138
A very fine amber pudding.. 138
Baked apple-pudding........ 139
Oatmeal pudding............ 139
Dutch pudding, or sonster.. 139
A Dutch rice pudding....... 139
Light or German puddings or puffs.................. 140
Little bread puddings...... 140
Puddings in haste.......... 140
New-college puddings....... 140
Boiled bread pudding, 141. Another and richer.................... 140
Brown-bread pudding........ 141
Nelson puddings............ 141
Eve's pudding.............. 142
Quaking pudding............ 142
Duke of Cumberland's pudding................... 142
Transparent pudding........ 142
Batter pudding, 142. With meat...................... 143
Rice small puddings........ 143
Plain rice-pudding......... 143
A rich rice-pudding........ 143
Rice pudding with fruit.... 144
Baked rice pudding, 144. Another, for the family... 144
A George pudding........... 144
An excellent plain potatoe pudding................... 145
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