| 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 |
|
|