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page table of contents 10
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Oyster patties, 160. The same, or small pie........ 161
Lobster patties............ 161
Podovies, or beef patties.. 161
Veal Patties............... 161
Turkey patties............. 161
Sweet patties.............. 162
Patties resembling mince- pies...................... 162
Apple puffs................ 162
Lemon puffs................ 162
Cheese puffs............... 162
Excellent light puffs...... 163
To prepare venison for pasty..................... 163
Venison pasty.............. 163To make a pasty of beef
or mutton, to eat as well as venison................ 164
Potatoe pasty.............. 164
Cheap and excellent cus- tards..................... 165
Richer custards............ 165
Baked custard.............. 165
Lemon custard.............. 165
Almond custard............. 166
Cheesecakes, 166. A plain- er way, 166. Another way...................... 166
Lemon cheesecakes, 166
Another way.............. 167
Orange cheesecakes......... 167
Potatoe cheesecakes........ 167
Almond cheesecakes..., three ways................ 167
PART VII.
VEGETABLES.
Observations on dressing vegetables................ 168
To boil vegetables green... 168
How to boil vegetables green in hard water....... 169
To keep green peas......... 169
Method of keeping green peas, as practised in the emperor of Russia's
kitchen................... 169
Boiled peas................ 169
To stew green peas......... 169
To stew old peas........... 170
To dress artichokes........ 170
Artichoke-bottoms.......... 170
Jerusalem artichokes....... 170
To stew cucumbers, 170. Another way.............. 170
To stew onions............. 171
Roast onions............... 171
To stew celery............. 171
To boil cauliflowers....... 171
Cauliflower in white sauce. 171
To dress cauliflower and Parmesan................. 171
To dress brocoli........... 172
Spinach.................... 172
To dress beans............. 172
Fricasseed Windsor beans... 172
French beans............... 172
To stew red cabbage, three ways................ 172
Mushrooms.................. 173
To stew mushrooms.......... 173
To stew sorrel for frican- dean and roast meat...... 174
French salad............... 174
Lobster salad.............. 174
To boil potatoes........... 174
To broil potatoes.......... 174
To roast potatoes.......... 175
To mash potatoes........... 175
Carrots.................... 175
To stew carrots............ 175
To mash parsnips........... 175
Fricassee of parsnips...... 175
To dress chardoons......... 176
Beet-roots................. 176
Frying-herbs, as dressed in Staffordshire......... 176
Sea-cale................... 177
Laver...................... 177
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