Page:Art of Cookery 1774 edition.djvu/443

 little baskets, bowls, or any board where nothing hot is set on, ibid.

, how to roast, 11.

, how to roast, 2, 13. To draw veal gravy, 18. To dress a fillet of veal with collops, 21. To fricasey veal, 23. To ragoo a neck of veal, 28. To ragoo a breast of veal, 29. To dress a breast of veal in hodge-podge, ib. To collar a breast of veal, 30. To stew a knuckle of veal, 33. To dress veal olives, 37. To dress a shoulder of veal with a ragoo of turnips, 49. To dress veal a la Bourgeoise, 53. A disguised leg of veal and bacon, ib. To make a pilaw of veal, ib. To dress bombarded veal, 54. To make veal rolls, ibid. To make olives of veal the French way, 55. To make a savoury dish of veal, ib. To make veal blanquets, 56. A shoulder of veal a la Remontoire, ib. To dress sweetbreads of veal a la Dauphine, 57. How to mince veal, 144. To fry cold veal white, ib. To make florendine of veal, 115. To make veal gravy, 122. To make a very fine sweet veal pye, 134. Two other ways to make a veal pye, ib. 135. To mince veal for sick or weak people, 235. To collar a breast of veal, 254. How to make veal hams, 257. To chuse veal, 318.

, how to roast, 10. Different sorts of sauce for venison, ibid. How to keep venison sweet, and make it fresh when it stinks, ibid. To make a pretty dish of a breast of venison, 64. To boil a haunch or neck of venison, 65. To hash venison, 115. To make a venison pasty, 147. To make sea venison, 247. To pot venison, 252. To chuse venison, 319, 320. The season for venison, 320.

, how to make, 308. How to make a vermicella pudding, 216. To make a vermicella pudding with marrow, 132. Vine-leave fritters, how to make, 158.

, how to make, 312.

cakes, how made, 353.

, how to make fruit wafers of codlings, plumbs, &c. 347. To make white wafers, ib. To make brown waters, ib. To make gooseberry wafers, 349. Orange wafers, 351. Fruit waters, 355.

, how to pickle green, 260, 312. How to pickle them white, ibid. To pickle them black, 251. How to preserve white walnuts, 306. To preserve walnuts green, ib. How to keep walnuts all the year, 311. How to make walnut water, 313.

, how to make water fritters, 158. To make water-sokey, 175. To make a water tansey, 203. To make chicken water, 236. To make water-gruel, 238. Buttered water, ib. Treacle water, ib. Hysterical water, ib. Red-rose water, 315. Surfeit water, ibid. Milk