Sage 427 And onion stuffing 501 Sago, alimentary properties of 1367 How procured 152 Pudding 1367 Sauce for sweet puddings 1368 Soup 152 Salad, a poetic recipe for 508 Boiled 1151 Chicken 931 Dressing 506-8 French 503 Grouse 1026 Lobster 272 Orange 1571 Potato 1154 Scarcity of, in England 505 Summer 1152 Winter 1153 Salads 1153 Salmi de perdrix, or hashed partridge 1038 Salmon, à la Genevese 307 And caper sauce 302 Aversion of the 309 Boiled 301 Collared 303 Crimped 304 Curried 305 Cutlets 306 Growth of the 305 Habitat of the 303 Migratory habits of the 302 Pickled 308 Potted 309 To carve _p._ 175 choose 301 cure 308 Tribe 304 Salsify, description of 1149 To dress 1149 Salt, action of on meat 607 Common 403 Fish 233 Meat, Soyer's recipe for preserving the gravy in 609 Sandwiches, of cheese 1611 Pastry 1318 Toast 1877 Victoria 1491 Sauce, à l'Aurore 511 A la matelote 512 Allemande, or German sauce 509 Anchovy, for fish 362 Sauce, apple, brown 364 for geese or pork 363 Aristocratique 510 Arrowroot, for puddings 1356 Asparagus 365 Béchamel, or French white sauce 367 maigre 368 Benton 370 Beurre noir, or browned butter, a French sauce 374 Bread 371-2 Browning for 373 Butter, melted 376-7 made with milk 380 maitre d'hôtel 465 thickened 379 Camp vinegar 381 Caper, for boiled mutton 382 for fish 383 a substitute for 384 Celery, for boiled turkey, poultry, &c. 387 a more simple recipe 388 Cherry, for sweet puddings 1357 Chestnut, brown 391 for turkey or fowls 390 Chili vinegar 393 Christopher North's, for game or meat 394 Consommé, or white stock for 395 Crab, for fish 396 Cream, for fish or white dishes 397 Cucumber 398 white 400 Custard, for sweet puddings or tart 404 Dutch, for fish 405 green, or Hollandaise verte 406 Egg, for salt fish 409 Epicurean 410 Espagnole, or brown Spanish 411 Fennel, for mackerel 412 Fish 413 For boiled puddings 514 steaks 516 wildfowl 519 Genevese, for salmon, trout, &c. 427 Gooseberry, for boiled mackerel 429 Green, for green geese or ducklings 431 Horseradish 447 Hot spice 524 Indian chetney 452 Italian, brown 453 white 454 Leamington 459 Lemon, for boiled fowls 457 for fowls and fricassees, white 458 for sweet puddings 1358 Liaison of eggs for thickening 461 Liver and lemon, for poultry 462 parsley 463 Lobster 464 Maigre maître d'hôtel (hot) 467 Maître d'hôtel (hot) 466 Mango chetney (Bengal recipe) 392 Mayonnaise 468 Melted butter 376-8 Mint 469 Mushroom, a very rich and good 479 brown 474 ketchup 472 white 475-6 Onion, brown 485 French, or Soubise 483 white 484 Oyster 492 Parsley and butter 493 Piquante 513 Plum-pudding 499 Quin's (an excellent fish-sauce) 500 Ravigotte 501 Reading 502 Robert 515