The art of cookery / by John Mollard.

  • Mollard, John.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery / by John Mollard. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Giblets Stewed, plain, 58. with peas, 59. Giblet soup, 9. Gingerbread, Dutch, 247. nuts, 247. Glaze for hams, larding, roasted poultry, &c. 22. meats, &c., 23. Tomato, for sauces, 23. Godiveau, or forcemeat^ 140. Golden pippins, a la creme, 251. (another way), 252. Gooseberry fool, 255. Gooseberries, To bottle, 276. (another way), 277. Gravy soup, 6. Cleared, 6. for roast meats, steaks and poultry, 142. Green sauce for ducklings, &c. 122. Greengage jam, 279. Grills and sauce, 56. Gruel or oatmeal pottage, 224. Guinea fowl, 63. Gum paste for ornamenting, 289. Haddocks, To salt, 32. Haggis, To make, 180. Ham, braised, 115. Essence of, for sauces, 137. Raised ham pie, 203. To pickle, Westphalia fashion, 113. with Windsor beans, 115. Hares, 65. To keep, 61. Hare, Glazed, 67. Hashed, 66. Jugged, 66. pie, 199. roasted, 65. Sauce for a, 124. soup, 8. To roast a hare with the skin on, 66. Harico sauce, 127. Haunch of mutton for roasting, 69. Herbs, To dry, 160. Hermitage of paste, 285. Herrings, Entree of, 33, Hodge-podge, or hotch-potch, 117. Hyde Park Comer cakes, 240. Icbing for a cake, 289. tarts, 289. Ice cream, 263. Ices, Water, of oranges or lemons, 262.