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

Spring herbs soup 175 Talmouse 791
— soup 134A Tapioca pudding 835
Sprouts, Brussels 707 —, how to prepare 991
St. Charles 1030 Tarragon sauce, clear 80
Stewed partridges, celery sauce 634 Tartare, salmon a la 202
— peas 690 — sauce 38
— rump of beef 387 Tarts, apple, with quince 803
Sting of a wasp or bee, cure for 1082 —, fruit, in general 805
Stock, economical 5 —, paste 953
— game 4 —, pear 804
— white veal 2 —, Tartlets, apple 797, 798
pot, the 1 —, cherry 799
Stocks and broths, how to clarify 6 —, mosaic 801
— or broths, second, economy of 14 —, of puff-paste 800
Stragotto sauce 89 —, Tea, how to make 1088
Strawberry, compote of 900 —, beef 973
— cream 859 —, camomile 1065
— cream ice 1047 —, dandelion 1071
— drops 1007 —, hop 1059
— jelly 846 —, hyssop 1067
— water 1035 —, lime-flower 1061
— water ice 924 —, linseed 1060
Strawberries, to bottle 872 —, orange flower 1069
Strengthening extract, Dr. Wratislaw's 980A —, saffron 1068
Stuffing for hares 298 —, veal 975
—, sage and onion 297 —, violet 1063
—, veal 294 Tench, stewed 275
Sturgeon grilled, piquante sauce 218 Tendons of veal, curried 610
— a la Bourguignotte 216 — of veal and spinach 609
— a la Cardinal 215 Thickening, brown, for sauces 9
— a la Royale 217 white, for sauces 10
Sucking-pig, roast 444 Thick giblet soup 141A
Suet pudding 293 Timbale of macaroni 520
Sugar, barley 1013 — a la Florentine 725
Suisse Lecrelets 777 — of Nouilles a la Vanille 727
Summer drinks, English and foreign 1031 —, French 732
Supreme of fowl a la royale 615 Timbales and pies, raised 728
Swedes 769 Throat, sore, gargle for 1072
Sweetbread, roasted 579 —, refreshing drink for 1074
— a la Toulouse 607 Toad-in-the-hole 540
— a la Villeroi 608 Toast, anchovy 338
— cutlets 580 —, marrow, a la Victoria 319
Syrup, how to clarify 842 Toast and water 987
—, oranges 885 Toasted cheese 333
    — a la Provencale 675
    Tongue with aspic jelly 931
    —, ox 394