Page:The Jewish Manual.djvu/255

 Jellies, Gloucester, 177. punch, 146. bread, 177. noyeau, 146. apple, 166. barley, 177. currant, 165. Juditha, a, 148. Julienne, soup à la, 5. Kimmel meat, 54. Kugel and commeen, 55. Lamb, stewed with sprew, 79. with peas, 80. cutlets and cucumbers, 80, 81. shoulder of, a nice receipt for, 81. Lamplich, 124. Larding, 51. Lemon tarts, 126. jelly, 146. Luction, 118. Maccaroni with cheese, 99. pudding, 136. Mackarel, baked, 44. Macrotes, 121. Malagatany soup, 4. English do. 5. Maigre soup, 12. Maintenont cutlets, 76. Marmalades, 163. Melon mango, 171. Milk, barley, 179. porridge, 178. restorative, 179. Mince meat, 121. pies, 110. Minced veal, 71. Miroton, a, 71, 72. Mint sauce, 23. Mock turtle soup, 3. Melina pie, 109. Matso cakes, 157. fried, 157. diet bread, 158. Mushrooms au naturel, 96. large flap, 97. to pickle, 172. sauce, 25. Mutton, a French receipt for roasting, 75. stewed with celery, 75. a simple way of dressing, 76. cutlets maintenant, 76. a haricot, 76. Irish stew, 77. a I'Hispaniola, 77. collops, 77, 78. cutlets, 78, 79. smoked, 79. Nouilles paste, 105. Noyeau cream, 143. jelly, 146. Oil twist, 153. Olio, 52. Omelet sweet, 142. souflé, 142. savoury, 99. chorissa, 109. Onion sauce, 23. to pickle, 172. Orange jelly, 146. Orgeat, 180. Ox-tail soup, 16. Palestine soup, 8. salad, 99. Pancakes, 129. for children, 129. Parsley crisped, 30.