Page:Art of Cookery 1774 edition.djvu/422

 French barley pudding, 211. Barley water, 239. Barley cream, 282, 361.

, to make bread without, 229.

, how to make a batter pudding, 213. To make a batter pudding without eggs, ib.

, how to dress, 18. To make a fricasey of kidney beans, 109. To dress Windsor beans, ib. To make a ragoo of French beans, 196. A ragoo of beans with a force, ib. Beans ragoo'd with a cabbage, 197. Beans ragoo'd with parsnips, ib. Beans ragoo'd with potatoes, ib. How to dress beans in ragoo, 102. How to make an amulet of beans, 203. To make a bean tanset, ib. Beans dressed the German way, 343.

, how to pickle, 265.

, how to clear of bugs, 330.

, how to roast, 2, 12. Why not to be salted before it is laid to the fire, 2. How to be kept before it is dressed, ib. Its proper garnish, ib. How to draw beef gravy, 18. To bake a leg of beef, 20. How to ragoo a piece of beef, 33. To force a surloin of beef, 33. To force the inside of a rump of beef, the French fashion, ib. Beef Escarlot, 36. Beef a la daube, ib. Beef a la mode in pieces, ib. Beef a la mode the French way, ib. Beef olives, 37. Beef collops, ib. To stew beef steaks, 38. To fry beef steaks, ib. A second way to fry beef steaks, ib. Another way to do beef steaks, 39. To dress a fillet of beef, ib. beef steaks rolled, ib. To stew a rump of beef, 34. Another way to stew a rump of beef, ib. Portugal beef, 41. To stew a rump of beef, or the briscot, the French way, ib. To stew beef gobbets, ib. Beef royal, 42. To make collops of cold beef, 115. To make beef broth, 126. A beef steak pye, 136. Beef broth for very weak people, 234. A beef pudding, 244. To pot cold beef, 259. Beef like venison, 253. To collar beef, 254. An other way to season a collar of beef, 255. To make Dutch beef, ib. Beef-hams, 257. Names of the different parts of a bullock, 316, 317. How to chuse good beef, 319. How to pickle or preserve beef, 339. To stew a buttock of beef, 340. The Jews way to pickle beef, which will go good to the West Indies, and keep a year good in the pickle, and with care will go to the East Indies, 366. Pickled beef for present use, 369. Beef steaks after the French way, ib. To pickle a buttock of beef, 382.

, directions for brewing it, 259, 296. The cure four beer, 297.

wine, how to make, 293. Birds potted, to save them when they begin to be bad, 259.

, to make drop biscuits, ib. To make common biscuits, ib. To make French biscuits, 276, 349. How to make biscuit bread, 359. To make orange biscuits, 364.

, how to make fine, 382.

, to choose, 322.

, how to make, 161.

wine, to make, 303.

, to make, 283.

, general directions for boiling