Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.

Qame, hare, roast, 88—341 to truss, 86—340 leveret, 88—344 partridge, to broil, 85—335 to roast, 85—336 to dress, 85—333 pheasant, to roast, 85—339 to truss, 85—338 pigeons, fricasseed, 85—334 jugged, 85—333 roast, 81—333 to truss, 81—331 quail, to roast, 88—360 to truss, 88—359 rabbits, to blanch, 87—348 boil, 87—349 economical way to dress, 87-351 fricassee, 87—350 roast, 86—346 to truss boiled, 87—347 to truss roast, 56—345 snipes, roast, 87—353 to truss, 87—353 teal, to roast, 89—368 to truss, 89—367 wheatears, 87—354 wild duck, to roast, 88—356 to truss, 88—355 wooJcocks,to roast, 87—3;3 to truss, 87—352 Gateau de pommes, 129—631 Geese, to choose, 8 German pastes, for custards, 108—486 pastry, 110—501 pudding, 116—545 yeast bread, 31—13 General stock-pot, 50—119 Gherkins, pickled, 110—704 Ginger beer. 111—709 biscuits, 130—676 pnddin" 117—546 Gingerbread, loaf, 135—667 nuts, 135—668 pudding, 116—544 Slodmere, 131—666 snaps, 135—669 Glac6, 69-—170 Gloucester jelly, 143—735 Golden pudding, 117—547 Goose, to carve, 23 to roast, 82—319 to truss, 82—318 Gooseberry fool, 129—633 tart, 109—493 jam, 136—680 Grates, to clean, 113—739 Gravies, 53 Gravy, beef liver for, 67—21 cheap brown, 69—173 for dishes, 60—177 for goose, 60—177 for hashes, 60—174 jugged, 60—176 kidney, 69—173 for minced veal, 60—175 Ktjp, 62—130 Breen peas, to boil, 101—436 pea soup, 56—147, 149 greengages, preserved, 137— 64 Green gooseberries, preserved whole, 137—631 Grouse, to roast, 88—375 to truss, 88—374 Ground rice pudding, 120—574 Gruel, 113—737 or patent groats, 113—736 barley, 1‘14—729 sago, 141—735 Guinea fowl, roasted, 89—366 larded, 89—366 Qurnets,baked, 49 —116 Haddocks, baked, 10—94 boiled, 46—93 broiled, 46—95 Hake, baked, 41—61 Haggis, 72—351 Ham, to bake, 78—393 to boil, 78—391 to choose, 8 to serve hot, 78—393 to steam, 76t—290 to cure, 1.06—473 and veal patties, 93—418 Hard dumplings, 123—596 Hares, to choose, 8 to hash, 86—343 jugged, 86—342 roast, 86—341 to truss, 86—340 Haricot beans, 103—457 of mutton, 71—248 Hashed beef, 68—228 mutton, 71—250 Hasty pudding, 117—548 oatmeal, 117—549; Haunch of mutton, 68—231 of venison, 81—511 Head, calf's, bo-iled, 75—269 lamb’s, 73—263 ox-soup, 64—137 potted, 107—480 sheep’s, 72—252 Herbs, season for drying, 62 Herrings, to bake, 48—113 to boil, 48—113 to broil, 48—114 to fry, 43—115 potted, 107—481 red, 38—42 Hindostanee curry, 93—393 Hints to housekeepers, 1 Horseradish, 105—468 sauce, 01—183 Hot sauce, 68—199 Hotch-potch, 53-132 House linen, 10 IIow to boil, 20 to broil birds, 20 to broil, 20 to choose beef, 8 to choose fish, 8 to fry, 21 to glaze, 21 to market, 3 to serve pancakes, 123 to stew, 21 ICE, to, or glaze, 100—490 Icing for cakes, 133—652 Inglcby receipt for ycasi, 33 -9 Irish stew, 71—249 Iron moulds, to take out, 10 Isinglass, 143—721 JAM roUy-poUy pudding, 117 —55° Jams, barberry, 188—689 blackberry, 138—688 black currant, 138—690 gooseberry, red, 136—O80 raspberry, 137—683 strawberry, 137—683 JardiniOre soup, 57—155 Jelly, apple, 128—628 calf’s feet, 128—625 cow-heel, 128—626 black currant, 138—691 foundation of all, 128—624 Gloucester, 142—725 orange, 128—637 oranges filled with, 129— 630 port wine, 143—718 ribbon, 129—639 silver, 14-4—728 Jersey wonders, 110—505 John Dory, to boil, 40—^50 Joints of the calf, 3 of a deer, 6 of lamb, 6 of a pig, 7 of the ox, 2 of a sheep, 3 Josephine cakes, 133—655 Julienne soup, 57—156 Keeping accounts, lo meat, 8 Kebobbed mutton, 70—240 Ketchup, mushroom, 63—198 walnut, 62—197 for fish, 64—203 Kidney beef fried, 08—225 stewed, 68—226 gravy, 69—173 soup, 53—133 Kippered salmon, 33—40 Kitchen utensils, 12 braizing jsan, use of, 12 digester, 14 frying-pan, new, 16 gravy strainer, new one, 16 larding needle, 16 meat saw, 16 paste jigger, 10 saucepans, to clean, 13 stockpot, 13 toaster trivet, 18 Knead, to, bread, 33—10 Knuckle of veal boiled, 76—276 Stewed, 76—375 r AMD, 72 Jj boned, quarter of, 72—355 brains, &e., 73—262 chops, 71—662 cutlets 71—365 fore-quarter, roast, 72— 254 fry, 73—264 head, 73—*63