The lady's complete guide ; or cookery and confectionary in all its branches / ... to which is added...a list of every thing in season, several bills of fare, and an elegant collection of light dishes for supper; also the complete brewer ... likewise the family physician ... By Mrs. Mary Cole.

Cole, Mary, cook.

Date:: 1791

Credit: The lady's complete guide ; or cookery and confectionary in all its branches / ... to which is added...a list of every thing in season, several bills of fare, and an elegant collection of light dishes for supper; also the complete brewer ... likewise the family physician ... By Mrs. Mary Cole. Source: Wellcome Collection.

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$Putrid meat, how to deftroy the ‘ imell of, 433. Quails and ortolans, to drefs, 173. Quaking pudding, to make, 264. Quinces, fyrup of, to make, 326, » Red-quince marmalade, 335. White quince marmalade, ib. Quinfey, to remove 390. R Rabbits, to roatt, 20. Another way, ib. Hare fafhion, ib. To boil a rabbit or a duck with onions, 28. ‘To floren- dine rabbits, 180. . Rabbits farole, 181. Another way, ib, A rabbit hare fafhion, ib. Portuguefe rabbits, 182. Rabbits pulled, ib. A Scotch rabbit, ib.. A Welch rabbit, ib. An Englifh rabbit, ib. Brown fricaflee of, 213. Ano- ther way, 214, White fricaf- fee of, ib. ae! way, ib. Rabbit pudding, 264. Ragoo, of a piece of beef, 46, Rump au ragout, 47. Ra- goo of of palates, 5c. breaft of veal, 61, Another way, ib, A neck of veal, 64. A fillet of veal, 68. Of fweet- breads, 72. Of calves’ feet, 84. Of veal cutlets, 85. Of . aleg of mutton, 94. Of a fore quarter of lamb, 114. Of pigs’ feet and ears, 124. Another way, ib. Of a goofe, 131. Of. fowls, 143. Of larks, 174. Of artichoke bot- toms, 249. Of celery, ib. Another way, ib. Of cucum- bers, 250. Of muthrooms, 251. Another way, ib. afparagus, 252. Of cauli- flowers, 253. Ramequins,to make, 305. Rafpberry jam, to make, 324. Rafpberry jelly, 323. ‘To pre- ferve raf{pberries, 329. Rheumatijfm, receipt for, 392. Electuary for, 421. Ribband jelly, to make, 323. Rice milk, to make, 347. Rice pudding, to make, 265. A ground rice pudding, 1b. Another rice pudding, 1b. A cheap plain rice pudding, ib. Roafting, general inftructions for, 1, 2. To roaft beef, 2. A beef tongue, 3. Cold roaft beef family fafhion, ib. Mut- ton and lamb, ib. A haunch of mutton venifon fafhion, 4. Another way, ib. Another ‘way, 5. Veal, ib. Pork, 6. A pig, ib. Another way, 7. Another way, 8. The hind quarter of a pig lamb fafhion, ib.. Venifon, g. Another way, ib. A green goofe, ro. A goofe, ib. Another way, 11. Aturkey ib. Another way, 12. Fowls,4b. Another way, 13. Another way, 1b. Chickens, ib, Another way, 14. Ducks, ib. Another way, ib. Wild. ducks or teal,. 1s. The beft way to roaft a wild duck, ib. | Woodcocks or {nipes, ib. Another way, 16. Larks, ib. Another way, ib. Ruffs and rees, 17.. Another way, ib. Pheafants or par- tridges, io. “Another way,ib. Pigeons, 18. Another way, ib. Ahare, ib. Another way, 19. Rabbits, 20. Another way, ib. A rabbit hare fa~ fhion, ib. Lobfters, ib. Ano- ther way, 21. Another way, ib. palates, 54, ~ \ A bullock’s heart, ° ? ' 4 * a$