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

Vinegaret of beef 541 White Matelotte sauce 87
Violet tea 1063 — oyster sauce 43
Vol-au-vent a la financiere 518 — sauce 13
    — —, economical 18
Wales, Prince of, sauce 81 soup a la Reine 174
Walnuts 792 — thickening for sauces 10
Waits, cure for 1081 veal stock 2
Wash, a, to prevent the hair from falling off 1073 Whitebait 281
Water, barley 986 — devilled 282
—, cherry 1033 Whitings au gratin 260
—, currant 1034 — boiled 257
—, marshmallow 1062 — broiled 259
—, mulberry 1070 — fried 258
—, pine-apple 1037 — fried a la Francaise 262
—, pomegranate 1040 —, fillets of, a la Horly 261
—, rice 985 —, quenelle, forcemeat of 186
—, souchet of char 264 Wild duck. See Wild fowl a la Chasseur, 645; American fashion, 646; a la Bigarrade 650
—, strawberry 1035 Wild fowl a la Bigarrade 650
—, ices, different kinds of 916 — — a la Chasseur 645
— —, apricot 923 — — American fashion 646
— —, cherry 926 — — port-wine sauce for 46
— —, currant and raspberry 925 Windsor beans, preserved 959
— —, lemon 917 Windsor, mutton pies, a la 324
— —, melon 920 Wine sauce for puddings 98
— —, orange 916 Woodcocks a la Chasseur 643
— —, peach 922 Woodcocks and snipes 659
— —, pommegrenade 919 Wratislaw's Dr., strengthening extract 980A
— —, strawberry 924 Wreaths or rings 794
Wells, Love's 914    
Welsh hams 736 Yams, American, a la Francaise 702
Westphalia hams, how to dress 451 Yarmouth bloaters 329
Whip sauce 99 York ham, how to boil 450
White Bechamel sauce 15 Yorkshire hare-cake 513
— caper sauce 26 — pie 729
— celery soup 163 — pudding 292
— currant jelly 997 — veal cake 512
— haricot beans a la Bretonne 701 Young carrots a la Allemande 693
— — a la maitre d'hotel 700