Stewed 1102 To dress in the German way 1101 Carving, beef _p._ 316 aitchbone of _p._ 316 brisket of _p._ 317 ribs of _p._ 317 round of _p._ 318 sirloin of _p._ 317 Blackcock 1054 Brill _pp._ 175-6 Calf's head 913 Codfish _p._ 174 Duck 999 wild 1055 Fowl 1000-1 Goose 1002 Grouse 1058 Ham 843 Hare 1056 Lamb 764-5 Landrail 1063 Mutton, haunch of 759 leg of 760 loin of 761 mutton, saddle of 762 shoulder of 763 Partridge 1057 Pheasant 1059 Pigeon 1063 Plover 1066 Pork 842 leg of 844 Ptarmigan 1064 Quail 1065 Rabbit 1004 Salmon _p._ 175 Snipe 1060 Soles _p._ 175 Sucking-pig 842 Teal 1067 Tongue _p._ 318 Turbot _p._ 175 Turkey 1005 Veal 854 breast of 912 fillet of 914 knuckle of 915 loin of 916 Venison, haunch of 1061 Widgeon 1068 Woodcock 1062 Cauliflower, description of the 1105 Properties of the 1151 Cauliflowers, à la sauce blanche 1105 Boiled 1104 With Parmesan cheese 1106 Cayenne, varieties of 362 Vinegar or essence of cayenne 386 Celery, indigenous to Britain 122 Origin of 1109 Sauce for boiled turkey, poultry, &c. 387 (a more simple recipe) 388 Soup 122 Stewed 1110 à la crême 1108 with white sauce 1109-10 To dress 1107 Various uses of 441, 1107 Vinegar 389 Champagne 1832 Cup 1832 Chanticleer and his companions 947 Chantilly soup 123 Char, the 243 Charlotte apple, very simple 1420 Aux pommes, an easy method of making 1418-19 Russe 1421 Cheese 1638 Cayenne 1642 Cream 1622 Damson 1536 Decomposed 1638 Fondue 1643 Brillat Savarin's 1644 General observations on 1620-2 Macaroni, as usually served with 1645-7 Mode of serving 1640 Pork 799 _Paragraph_ Pounded 1648 Raisin 1587 Ramakins, to serve with 1649-50 Sandwiches 1641 Scotch rarebit 1651 Smoking 1640 Stilton 1639 Toasted, or Scotch rarebit 1651 Welsh 1652 Cheesecakes, almond 1219 Apple 1226 Lemon 1292 Cherokee or store sauce 528 Cherries, dried 1527 Morello, to preserve 1561 To preserve in syrup 1529 Cherry, brandy 1526 Jam 1528 Sauce for sweet puddings 1357 Tart 1261 Tree in Rome 1561 Varieties of the 1261 Chervil, peculiarities of 129 Chestnut sauce, brown 391 for fowls or turkey 390 Spanish, soup 124 Uses of the 124 Chicken, boiled 938 Broth 1863 Curried 942 Cutlets 926 French 927 Fricasseed 945 Or fowl patties 928 pie 929 Potted 930 Pox, or glass-pox 2538-42 Salad 931 Chickens, age and flavour of 931 Chili vinegar 393 China chilo 712 Chocolate, box of 1502 Cream 1430 History of 1430 Soufflé 1427 To make 1807 Cholera, and autumnal complaints 2624 Christmas, cake 1754 Plum-pudding, very good 1328 Pudding, plain, for children 1327 Christopher North's sauce for game or meat 394 Chub, the 243 Churning 2365 Churns 2362 Cleaning the 2368 Cinnamon-tree, the 524 Citron, uses of the 1329 Varieties of the 1436