Index - A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Marrow, vegetable 694, 695 Muffin pudding 837
Marshmallow water 1062 Mulberry water 1070
Mashed potatoes 706 Mulligatawney soup 144
Matelot of salmon 203 Muscle sauce 42
sauce, brown 86 scolloped 284
sauce, white 87 Mushrooms, preserved 962
Mayonaises, chicken, lobster and fish 929 au gratin 676
of fillets of sole 359 Mushroom sauce 66
of fowl 933 Mustard sauce 53
of lobster 934 Mutton, breast of , grilled 594
sauce 37 broth 155, 974
Mazarine of salmon 522 chops 554
Meat, croquets of 315 cutlets 555,556
—, mince 972 — — a la Provencale 600
—, patty 122 — — a la Reforme 599
pies and puddings 495 — — a la Soubise 597
—, scollops of 312 — — a la Vicomtesse 598
Mecca loaves 763 —, escalopes of, with fine-herbs 603
Medicinal drinks 1059 —, fillets of , a la Jardiniere 602
Mehl-prie, or German thick paste 992A —, fillets of, roebuck fashion 601
Melon glace 890 hashed 550-552
water ice 920 fillets, a l'Indienne 552
Melted butter, or butter sauce 39 fillets, venison fashion 551
Melton Mowbray lark pie 505 haunch of, roast 424
Meringues 766 leg of, boiled 411
a la Creme 766 leg of, braized 412
Milanese ragout 126 leg of, a la Bretonne 415
fashion for rice 305 leg of, a la Napolitaine 413
Milk, almond, beverage 983 leg of, a la Provencale 414
punch 1042 leg of, a la Soubise 416
Minced beef 529 —, loins of 428
meats 972 —, minced 553
mutton 553 —, neck of, boiled 417
veal, with poached eggs 565 —, neck of, roebuck fashion 419
Mint julep 1018 —, neck of a l'Allemande 421
Mirepoix, or foundation for flavouring sauces or game soups 300 —, neck of, a l'lrlandaise 418
Mirlitons 783 —, neck of, a la Soubise 420
of beef 539 —, neck of, with puree of sorrel 422
Mixed pickles 969 pie a l'lrlandaise 502
Mixture, devil 131 pie a la Windsor 324
Mock-turtle soup 140A pudding 507
clear 140 —, saddle of, roast 425
Mosaic tartlets 801 —, shoulder of, a la Polonaise 429
Mucilaginous broth 980 —, shoulder of, boiled 426
    —, shoulder of, stuffed 427