| Grilled cod a la Colbert |
223 |
Ham, with aspic jelly |
930 |
| — cod a la Indienne |
226 |
— and fowl potted |
940 |
| — fowl with puree of mushrooms |
623 |
Hare, baron of, German fashion |
649 |
| — haddock |
231 |
— cake, Yorkshire |
513 |
| — mackerel, with brown butter sauce |
251 |
— jugged |
648 |
| — red mullets |
253 |
—, potted |
943 |
| — salmon |
201 |
—, roast |
652 |
| — kippered salmon |
330 |
—, soup |
149 |
| — sturgeon, piquante sauce |
216 |
—, stuffing for |
298 |
| — trout, epicurean sauce |
211 |
Haricot beans, white a la Brettone |
701 |
| — turbot a la Vatel |
193 |
— a la maitre-d'hotel |
700 |
| Grouse a la Kinnaird |
474 |
Haricot of ox-tail |
591 |
| — boudins of, a la Stanley |
628 |
— of roebuck |
462 |
| — cutlets a la Glengarry |
635 |
Hashed beef |
526-527 |
| — pie a la Ecossaise |
497 |
— with pickled walnuts |
528 |
| — roast |
663 |
— mutton plain |
550 |
| — salad |
937 |
Haunch of mutton, roast |
424 |
| — soup |
148 |
— of red deer |
458 |
| — gruel, to prepare |
992 |
— of venison, roast |
455 |
| Guinea fowl |
665 |
Head, cure for cold in the |
1075 |
| Gurnet, baked |
247 |
Herbaceous seasoning, aromatic |
948 |
| —, boiled |
246 |
Herbs, dried |
964 |
| —, fillets of |
248 |
Herring, Dutch |
352 |
| |
|
Hodge-podge |
157 |
| Haddock, baked |
230 |
Hop tea |
1059 |
| —, dried |
331 |
Hors-doeuvres |
301 |
| — egg sauce |
229 |
Horseradish sauce |
78 |
| — fillets |
232 |
Hot water paste fore raised pies |
949 |
| —, grilled |
231 |
Hunting beef |
396 |
| Haggis, Scotch |
438 |
Hyssop tea |
1067 |
| Hair, a wash to prevent falling off |
1073 |
Iced biscuits |
1053 |
| Hamboro' salad |
380 |
— bombe |
1054 |
| Ham, baked |
454 |
—, brown bread |
1044 |
| — different methods of dressing |
449 |
—, cream |
1043 |
| —, eggs, poached with |
717 |
—, apricot |
1045 |
| —, glazed with spinach |
450 |
—, chocolate |
1051 |
| —, how to cure |
734 |
—, coffee |
1050 |
| —, how to roast |
453 |
—, currant and raspberry |
1048 |
| —, how to select |
449 |
—, ginger |
1043 |
| —, sauce |
84 |
—, pine-apple |
1046 |
| —, Spanish how to dress |
452 |
—, strawberry |
1047 |
| —, York, how to boil |
450 |
—, fruits for compotes |
915 |
| —, Welsh |
736 |
—, fruits for jellies |
848 |
| —, Westphalia, how to dress |
451 |
— Plombieres |
1057 |
| |
|
— pudding a la Nesslerode |
1058 |
| |
|
punch, granito |
927 |