49
Pie, 38
Potted, 44
Roasting, 48
Use of the feet, 48

Clinkered fire-bricks, 107

Cold meat salmi, 73
Various ways of warming, 72-81

Coloring for candy and icing, 95

Company to lunch, and nothing in
the house, 44

Cromesquis of cold lamb, 75

Crumbs for frying, 56

Cucumber and onion ragout, 102

Curacoa, to make, 89

Curry, 108

Deviled meats, 80

Dishes made without meat, 102

Dripping, to clarify, 59

Feuilletonage, 23

Fire-bricks, to remove clinkers from, 107
To mend, 107

Flavoring, 70

Flounders, to bone, 56
As filet de sole, 56

Forequarter of mutton, 101

Frangipane tartlets, 26

French herbs, 113

Friandises, 84

Fritadella of cold meat, twenty
recipes in one, 81

Frying, 55
Batter a la Careme, 59
" " Provencale, 60
Crumbing, 56
Filet de sole, 56
Flounders, 56
Oil for, 58
Oysters, 57
Remarks on, 55
To clarify dripping for, 59
To test the heat of fat for, 57

Galantine, 39

Garlic, 108

Glaze, 30
To glaze ham, tongue, etc., 32

Gouffe's pot-au-feu, 68
Rules for ovens, 27

Gravy, 29-63

Grating nutmegs, 105

Ham, to boil, 65
To glaze, 32
To pot, 43

Hash, 97

Heart, beef,