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