Puddings (Continued)—
snipe, 192
veal kidney, 191
“Cheshire Cheese,” 43
Quail, 173
Rabbit à la Soubise, 185
to roast, 182
to truss, 186
Ravigotte butter, 154
Roasting tin, 24
Ruffs and reeves, 175
Salad, orange, 177
watercress, 162
Sauce, allemande, 157
almond, 171
apple, 147
bread, 168
chanfroix, 217, 223
chervil, 152
gooseberry, 185
ravigotte, 153
roedeer, 111, 112
Swan, to roast, 178
Teal, 176, 177
Terrine of fish, 225
” ham, 225
” hare, 225
” game, 226
” ” (mock), 228
Nérac, 227
Souvaroff, 229
Tomatoes, fried, 36
purée, 81
Turkey in season, 123
to roast, 145
to boil or braize, 149
en daube, 150
Veal, to cook, 50