Page:Art of Cookery 1774 edition.djvu/22

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CONTENTS

CHAP. VI.

Of Soops and Broths.

pag.
TO make strong broths for soops or gravy 120
Gravy for white sauce 121
Gravy for turkey, fowl or ragoo ib
Gravy for a fowl, when you have no meat or gravy ready ib
To make mutton or veal gravy 122
To make strong fish gravy ib
To make plumb-porridge for Christmas ib
To make strong broth to keep for use 123
A crawfish soop 128
A good gravy soop ib
A green pease soop 124
A white pease soop 125
Another way to make it ib
A chesnut soop ib
To make mutton broth 126
Beef broth ib
To make Scotch barley broth ib
To make hodge-podge 127
To make pocket soop ib
To make portable soop 128
Rules to be observed in making soops and broths 129

CHAP. VII.

Of Puddings.

pag.
AN oat pudding to bake 130
To make a calf's foot pudding ib
To make a pith pudding ib
To make a marrow pudding 131
A boiled sweet pudding ib
A boiled plum pudding ib
A Yorkshire pudding 131
A steak pudding 132
A vermicella pudding with marrow ib
Sweet dumplings 133
An Oxford pudding ib
Rules to be observed in making puddings, &c. ib

CHAP.

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