| Batter, Italian frying |
291 |
Beefsteak and oyster pudding |
506 |
| — novel kinds of frying |
290 |
Beetroot and Spanish onion salad
|
371 |
| Beans, broad, a la Creme |
688 |
Beverage, almond milk |
983 |
| — French, a la maItre d'hotel |
686 |
Bills of fare for every month
in the year |
| —, French, preserved |
958 |
Biscuits, Albert |
780 |
| —, French, with fine-herbs |
687 |
— , apricot |
775 |
—, white haricot, a la Bretonne
|
701 |
— , brown bread |
770 |
—, white haricot, a la maitre-d'hotel
|
700 |
— , Brussels , or rusks |
749 |
| — , Windsor , preserved |
959 |
— , champagne |
772 |
| Bechamel cream sauce |
16 |
— , cinnamon |
908 |
| — sauce, white |
15 |
— , cream |
912 |
| — turbot, a la |
196 |
— , devilled |
337 |
| Beef, aitch-bone of, Boiled |
384 |
— , finger, or Naples |
745 |
| — , au gratin |
538 |
— , iced |
1053 |
| — , collops, |
536 |
— , Italian |
767 |
| — , collops, boiled |
537 |
— , orange |
773 |
— , fillet of, braized a la Milton
|
392 |
— , peach |
774 |
| — , fillet of, larded |
389 |
— , Russian |
779 |
| — , fillets of, a la Napolitaine |
390 |
— , Sicilian |
778 |
| — , fillet of, a la Richelieu |
391 |
— , Victoria |
781 |
| — , fillet of, a la Soubise |
585 |
— , Venetian |
768 |
| — , thin flank of, rolled |
385 |
Black-currant jelly |
994 |
| — , hashed, |
526-527 |
Black game a la royale |
475 |
— , hashed, with pickled walnuts
|
528 |
— , roast |
663 |
| — , hunting |
396 |
Blanc-manger |
857 |
| — , minced |
529 |
Bleeding of the nose, to stop |
1083 |
| — , mironton of |
539 |
Bloaters, potted |
947 |
| — , pressed |
398 |
— , Yarmouth |
329 |
| — , ribs of, a la mode |
388 |
Boar's head, German sauce
for |
31 |
| — , roast ribs of |
382 |
Boiled aitch-bone of beef |
384 |
— , braized roll of, a la Bearnaise
|
386 |
— , round of beef |
383 |
| — , boiled, round of |
383 |
—, capon |
472 |
| — , roast sirloin of |
381 |
— cod a la
religieuse |
224 |
| — , rump of, stewed |
387 |
— , fowls a la
cardinal |
624 |
| — , spiced potted |
944 |
— , gurnet |
246 |
| — , vinegaret of |
541 |
— , haddock, egg-sauce |
229 |
| — , tea |
973 |
— , mackerel |
249 |
| Beefsteak with anchovy butter |
583 |
— , mackerel a la
maitre-d'hotel |
250 |
| — a la Chateaubriand |
582 |
— , leg of mutton |
411 |
| — a la Francaise |
581 |
— , rabbit and bacon |
639 |
| — , epicurean |
584 |
— , salmon, plain
|
200 |
| — and oyster pie |
500 |
— , salmon, Scotch
fashion |
209 |
| |
|
— , soles |
233 |
| |
|
— , sturgeon a la Bourguignotte |
216 |