THE END
Transcriber’s NoteThis recipe was not included this edition of the cookbook.The following typographical errors were corrected:PageErrorCorrectionviiiDr. MandevilleDr.Mandevillexavail nothing.avail nothing,xiiiConfectionary,Confectionery17PALATEABLENESSPALATABLENESS18appetite.”—Miltonappetite.”—Milton.18noxious, [text missing] everynoxious, and that everybased on comparison with a different edition of the book31“For instance:For instance:32shoulder of mutton,”“shoulder of mutton,”33BOILED;BOILED;”Fn. 15-*Waterhouse’Waterhouse’sFn. 17-*A. C.,Jun.A. C., Jun.Fn. 20-*Dr. CheyneDr.CheyneFn. 30-*l’esprit du corpsl’esprit de corps43(No. 530.†)(No. 530.*)48your enemies.’your enemies.”56head.(No.head (No.62DIALDIALFn. 55-*tools.tools.”Fn. 66-*pp. 3. 6.pp. 3, 6.77made wtihmade with82And as now“And as now85vigilant attentionvigilant attention.94eshalloteschalot96is delightfulis delightful.98made (No. 185*made (No. 185Fn. 91-*No 440No. 440Fn. 91-†No. 299.No. 299,Fn. 92-¶acid milderacid milder.Fn. 93-§Monsieur’sremarksMonsieur’sremarks,104eshalots,eschalots,109eshaloteschalot114table-spoonsfultable-spoonfuls118Ham,(No. 14.)Ham,—(No. 14.)118Grimmed for tableTrimmed for table120No. 2 of No. 361No. 2 of No. 364123No. 67*No. 66*126quarterquarter.Fn. 123-*IbidIbid.Fn. 123-*No. 67*No. 66*154No. 521 and No. 91No. 521 and No. 90157escaloped.escalloped.173(NO. 145)(No. 145)179beshamellbechamel183No. 67.No. 167.191note under No. 185*note under No. 185Fn. 168-*same ualitysame quality195beef broth (No. 185*)beef broth (No. 185)195see No. 364*see No. 364201put in atput in it204into this soup.into this soup,212No. 5.No. 5.)213(No. 329.)(No. 239.)Fn. 193-†The Art ofThe Art ofFn. 219-*The footnote marker was missing from the footnote and was added.Fn. 223-†note under No. 185*note under No. 185240with the onionswith the onions,249beef,(asbeef, (as257NB. To hashN.B. To hash257minced Vealminced Veal.258White Sauce.White Sauce.—262to the rest”to the rest.”263(No 397)(No. 397)275p. 200p. 200.281red, &c;red, &c.;292tea andtea- and293into a mug.into a mug,295bottled alebottled ale.298Jelly.298-*Jelly.298-*—29921/2d.21/2d.Fn. 278-*which is(which is304beef, &c;beef, &c.;307Mutton Broth,Mutton Broth,—309foot of page 266foot of page 220315see Nos. 185*see Nos. 185316the cabbage.’the cabbage.”317No. 67*No. 66*320wide,i e.wide,i. e.321(No. 518.(No. 518.)325beans, &c.beans, &c.334accompanied by it.accompanied by it,341Gipsies’ way.Gipsies’ way.—347for bakingarefor baking are353Obs. on HealthObs. on HealthFn. 304-*note to No. 529note to No. 529*Fn. 314-*mellowmellow.Fn. 338-†The night before“The night before356Do do.Do. do. (line below Roasted (No. 35).)356Broiled. (No. 521).Broiled (No. 521).358WooodcockWoodcock359Feb. & MarFeb. & Mar. (Broccoli line)361Cut PastryCut Pastry.363No. 455(No. 455373No. 47No. 47.)380(No. 69.(No. 69.)411private picking,private picking,”414fig 3fig. 3415cutting up of ofcutting up of418The rips mayThe ribs may421Under Barley, the second and third lines had missing text. It was filled in based on the recipe numbers and confirmed with another edition of the book.—— broth,—— ——,422(Ap. 119)(Ap. 119.)423538,* 539538*, 539423tail fillettedtail filleted424Obs. to 372 260Obs. to 372 261424Eschalot sauceEschalot sauce,424386 ib386 ib.425Sept Heur sSept Heures425note 24note 23426Obs. to 372 260Obs. to 372 261427note 92note 91427(Ap. 121)(Ap. 121.)427&c.(Ap. 7.)&c. (Ap. 7.)430Spinnage,Spinage,430378 ib378 ib.430377 ib377 ib.431Birch sBirch’sThe following words were inconsistently spelled and hyphenated:A-la-mode / Alamodeback-bone / backbonebaine-marie / bainmarie / bain-mariebay-leaf / bay leafbeef-steak / beefsteakbif-teck / bifteckblanc-mange / blancmangechef-d’œuvre / chef d’œuvrecod-fish / codfishcraw-fish / crawfishCraw-fish / Crawfishfire-place / fireplaceEspagnole / EspagnolGourmandise / Gourmandizehair-sieve / hair sievehalf-pence / halfpencehalf-penny / halfpennyhorse-radish / horseradishi. e./ i. e.lemon-peel / lemon peelmean time / meantimeMem./Mem./Mem.— /Mem.—merry-thought / merrythoughtmorels / morells / morellesN.B. / N. B.obs. / Obs. /obs./Obs.(in-paragraph references)Obs./Obs.— (beginning of paragraph)over-boiled / overboiledpaste-board / pasteboardpepper-corns / peppercornspyroligneous / pyro-ligneousre-dressed / redressedsauce-pan / saucepansauce-pans / saucepansscallop / scollopscalloped / scollopedsecundùm / secundumsir-loin / sirloinspare-rib / spareribstew-pan / stewpanstew-pans / stewpanssweet-breads / sweetbreadstwo-pence / twopenceunder-side / undersidewine-glass / wineglassOther inconsistencies:The position of punctuation relative to close parentheses is not consistent. In some cases, it is inside the parentheses (i.e. ;) or ,)) and in other cases it is outside the parentheses (i.e., ); or ),). This inconsistency has been maintained.The position of the * and . in recipe numbers with * is inconsistent.There is no fig. 5 in the section on carving.Other changes:The marketing tables for meat (pp.355and356), poultry (pp.357and358), and vegetables (pp.358and359) were originally split between two pages because of their length. Each has been joined into a single table in this version of the book.
Transcriber’s Note
This recipe was not included this edition of the cookbook.
The following typographical errors were corrected:
The following words were inconsistently spelled and hyphenated:
Other inconsistencies:
The position of punctuation relative to close parentheses is not consistent. In some cases, it is inside the parentheses (i.e. ;) or ,)) and in other cases it is outside the parentheses (i.e., ); or ),). This inconsistency has been maintained.
The position of the * and . in recipe numbers with * is inconsistent.
There is no fig. 5 in the section on carving.
Other changes:
The marketing tables for meat (pp.355and356), poultry (pp.357and358), and vegetables (pp.358and359) were originally split between two pages because of their length. Each has been joined into a single table in this version of the book.