| 1001 |
Tomata and Other Chutnies
|
14 |
4 |
success
|
| 1002 |
To Melt Lard
|
1 |
8 |
success
|
| 1003 |
To Mull Wine
|
7 |
6 |
success
|
| 1004 |
Tonbridge Brawn
|
21 |
18 |
success
|
| 1005 |
To Pickle Beet-Root
|
9 |
11 |
success
|
| 1006 |
To Pickle Cheeks of Bacon and Hams
|
4 |
3 |
success
|
| 1007 |
To Pickle Cherries
|
10 |
9 |
success
|
| 1008 |
To Pickle Gherkins
|
9 |
14 |
success
|
| 1009 |
TO PICKLE GHERKINS. (A French Receipt.)
|
6 |
2 |
success
|
| 1010 |
To Pickle Lemons, and Limes
|
12 |
25 |
success
|
| 1011 |
To Pickle Mushrooms
|
7 |
15 |
success
|
| 1012 |
To Pickle Nasturtiums
|
4 |
4 |
success
|
| 1013 |
To Pickle Red Cabbage
|
4 |
5 |
success
|
| 1014 |
To Pickle Walnuts
|
12 |
13 |
success
|
| 1015 |
To Poach Eggs
|
4 |
17 |
success
|
| 1016 |
To Prepare Butter for Rich Cakes
|
0 |
6 |
success
|
| 1017 |
To Preserve Barberries in Bunches
|
3 |
5 |
success
|
| 1018 |
To Preserve, or to Dry Peaches or Nectarines
|
4 |
8 |
success
|
| 1019 |
To Preserve Strawberries or Raspberries for Creams or Ices, Without Boiling
|
3 |
15 |
success
|
| 1020 |
To Preserve Unmelted Lard for Many Months
|
4 |
7 |
success
|
| 1021 |
To Reduce Almonds to a Paste
|
2 |
3 |
success
|
| 1022 |
To Roast a Beef Heart
|
4 |
9 |
success
|
| 1023 |
To Roast a Fillet of Veal
|
4 |
4 |
success
|
| 1024 |
To Roast a Fore Quarter of Lamb
|
7 |
8 |
success
|
| 1025 |
TO ROAST A GOOSE
|
6 |
7 |
success
|
| 1026 |
TO ROAST A GREEN GOOSE
|
2 |
4 |
success
|
| 1027 |
To Roast a Guinea Fowl
|
0 |
3 |
success
|
| 1028 |
To Roast a Hare
|
10 |
11 |
success
|
| 1029 |
To Roast a Haunch of Mutton
|
0 |
5 |
success
|
| 1030 |
To Roast a Haunch of Venison
|
14 |
21 |
success
|
| 1031 |
To Roast a Leg of Mutton
|
6 |
14 |
success
|
| 1032 |
To Roast a Loin of Mutton
|
0 |
2 |
success
|
| 1033 |
To Roast a Pheasant
|
5 |
14 |
success
|
| 1034 |
To Roast a Rabbit
|
7 |
11 |
success
|
| 1035 |
To Roast a Saddle of Pork
|
0 |
4 |
success
|
| 1036 |
TO ROAST A SHOULDER OF MUTTON.
|
1 |
4 |
success
|
| 1037 |
To Roast a Sucking Pig
|
22 |
16 |
success
|
| 1038 |
To Roast, Bake, or Broil Red Mullet
|
9 |
8 |
success
|
| 1039 |
To Roast Calf's Liver
|
15 |
16 |
success
|
| 1040 |
To Roast Coffee
|
1 |
12 |
success
|
| 1041 |
To Roast or Bake Potatoes
|
2 |
5 |
success
|
| 1042 |
To Roast Partridges
|
11 |
8 |
success
|
| 1043 |
To Roast Pigeons
|
8 |
12 |
success
|
| 1044 |
To Roast Sirloin, or Ribs of Beef
|
0 |
13 |
success
|
| 1045 |
To Roast the Landrail or Corn-Crake
|
4 |
4 |
success
|
| 1046 |
To Roast the Pintail, or Sea Pheasant
|
6 |
7 |
success
|
| 1047 |
To Roast Wild Ducks
|
2 |
6 |
success
|
| 1048 |
To Roast Woodcocks or Snipes
|
4 |
9 |
success
|
| 1049 |
TO SALT AND BOIL A ROUND OF BEEF.
|
11 |
7 |
success
|
| 1050 |
To Salt and Pickle Beef, in Various Ways
|
5 |
6 |
success
|
