| 801 |
Mousseline Pudding
|
6 |
9 |
success
|
| 802 |
Mrs. Coningham's Curry
|
17 |
12 |
success
|
| 803 |
Mrs. Hooper's way
|
5 |
5 |
success
|
| 804 |
Mrs. Pellet.
|
15 |
3 |
success
|
| 805 |
Mrs. Sherwood's omelets
|
0 |
0 |
success
|
| 806 |
Mrs. Thomas's Bread
|
11 |
20 |
success
|
| 807 |
Mrs. Wellington's Sauce
|
8 |
9 |
success
|
| 808 |
Mulled Claret
|
4 |
4 |
success
|
| 809 |
Mulled Wine
|
8 |
4 |
success
|
| 810 |
Mulligatawny Soup. No. 4.
|
18 |
3 |
success
|
| 811 |
Mulligatawny Soup. No. 5. Thick.
|
13 |
11 |
success
|
| 812 |
Mushroom Catsup
|
5 |
7 |
success
|
| 813 |
Mushroom omelet
|
1 |
0 |
success
|
| 814 |
Mushroom Rice Patties
|
1 |
0 |
success
|
| 815 |
Mushroom Sauce—Grillon's
|
0 |
0 |
success
|
| 816 |
Mushrooms. No. 10. To Pot Whole.
|
2 |
6 |
success
|
| 817 |
Mushrooms. No. 1. As an Entrée.
|
4 |
5 |
success
|
| 818 |
Mushrooms. No. 2. “Champignons aux Fines Herbes.”
|
7 |
10 |
success
|
| 819 |
Mushrooms. No. 3.
|
4 |
3 |
success
|
| 820 |
Mushrooms. No. 4.
|
6 |
7 |
success
|
| 821 |
Mushrooms. No. 5. Stewed as at Humberstone.
|
0 |
0 |
success
|
| 822 |
Mushrooms. No. 6. Mrs. Green’s Mushrooms on Toast.
|
7 |
8 |
success
|
| 823 |
Mushrooms. No. 7. On Toast.
|
7 |
8 |
success
|
| 824 |
Mushrooms. No. 8. Potted (Anchovy Flavoured)
|
7 |
6 |
success
|
| 825 |
Mushrooms. No. 9. Stuffed “au Gratin.”
|
14 |
5 |
success
|
| 826 |
Mushrooms—Potted
|
2 |
0 |
success
|
| 827 |
Mushrooms—Stuffing for
|
0 |
0 |
success
|
| 828 |
Mushroom Stalks to Bottle
|
1 |
0 |
success
|
| 829 |
Mutton and Lamb
|
0 |
0 |
success
|
| 830 |
Mutton Broth
|
0 |
0 |
success
|
| 831 |
Mutton Broth
|
9 |
13 |
success
|
| 832 |
Mutton Fat for Frying
|
2 |
2 |
success
|
| 833 |
Neck of Mutton. No. 1. Boiled, “Our Boiled Mutton.”
|
12 |
10 |
success
|
| 834 |
Neck of Mutton. No. 2. Best End. Braised.
|
7 |
12 |
success
|
| 835 |
Neck of Mutton. No. 3. Braised or Stewed.
|
8 |
2 |
success
|
| 836 |
Neck of Mutton. No. 4. Broiled.
|
2 |
1 |
success
|
| 837 |
Neck of Mutton. No. 5. Crumbed, without the Scrag.
|
3 |
6 |
success
|
| 838 |
Neck of Mutton. No. 6. To Taste like Roe Venison.
|
21 |
12 |
success
|
| 839 |
Nesselrode Pudding
|
4 |
6 |
success
|
| 840 |
New College Puddings
|
0 |
0 |
success
|
| 841 |
New Forest Sauce for Plum Pudding
|
5 |
4 |
success
|
| 842 |
New Potatoes
|
3 |
5 |
success
|
| 843 |
No. 10. Carrots with Onions, “Carottes à l’Oignon.” (Bate.)
|
5 |
4 |
success
|
| 844 |
No. 1. Cabbage and Bacon
|
8 |
11 |
success
|
| 845 |
No. 1. Cataldi breaks 6 yolks of egg into a basin and strains them through a tammy cloth; pounds some fresh pistachio nuts in a mortar, and as he pounds, drops a little cream on them that they may not turn to oil; sweetens with sugar cooked “à la plume ” (stirred with a silver spoon); cooks the mixture, then adds the rest of 1/4 pt. cream; works it together; puts in paper cases, and freezes.
|
4 |
7 |
success
|
| 846 |
No. 1, Fowl Dressed with Tarragon. (Cataldi.)
|
10 |
5 |
success
|
| 847 |
No. 3. “Braganza” Cabbage
|
4 |
2 |
success
|
| 848 |
No. 3. Egg Quenelles. White of egg quenelles
|
4 |
4 |
success
|
| 849 |
No. 3. Spanish Onions—Braised
|
8 |
9 |
success
|
| 850 |
No. 4. Spanish Onions—Stoved
|
3 |
1 |
success
|
