Pie 981
Ragout of, or hare 982
Roast or baked 983
Soup 181
Stewed 984
in milk 1874
larded 985
To carve a 1004
Varieties of the 979
Rabbits, fancy 984
Radish, varieties of the 1152
Raised pie, of poultry or game 1340
Pork 835-6
Veal and ham 1841
Raisin, the 1327
Raisins, cheese 1587
Grape 1324
Pudding, baked 1336
boiled 1337
Ramakins, pastry 1650
To serve with cheese course 1649
Raspberry, and currant salad 1592
tart 1267
Cream 1175
Jam 1588
Jelly 1589
Vinegar 1828
Raspberries, red and white 1267
Ratafias 1745
Ravigotte, a French salad sauce 501
Reading sauce 502
Rearing by hand 2497-8
Rearing, management, and diseases of infancy and childhood 2415-2577
Receipts 2730
Regency soup 182
Remoulade, or French salad dressing 503
Rent, recovery of 2719-22
Rhubarb, and orange jam 1591
Description of 1339
Jam 1590
Pudding, boiled 1338
Tart 1339
Wine 1829
Ribbons, or silk, to clean 2275
Rice, and apples 1400
Biscuits or cakes 1746
Blancmange 1476
Boiled for curries 1347
Bread 1720
Buttered 1349
Cake 1772
Casserole of, savoury 1350
sweet 1351
Croquettes 1477
Esteemed by the ancients 1349
Fritters 1478
Ground 1746
boiled 1353
Iced 1354
Indian, origin of 150
Milk 1875
Paddy 1347
Pudding, baked 1342
more economical 1343
boiled 1345
plain 1344
with dried or fresh fruit 1346
French, or gateau de riz 1352
Miniature 1355
Qualities of 1342
Snowballs 1479
Souffle 1480
Soup 150-1
To boil for curries 1348
Varieties of 1345
Ringworm, cure for 2667
Alterative powders for 2668
Rinsing 2379
Rissoles, beef 465
Roach, the 243
Roasting, age of 65
Memoranda in 657
Rock biscuits 1747
Rolls, excellent 1723
Fluted 1317
Hot 1724
Meat, or sausage 1373
Roux, brown, for thickening sauces 525
White, 526
Rusks, Italian 1733
To make 1734

Sage 427
And onion stuffing 501
Sago, alimentary properties of 1367
How procured 152
Pudding 1367
Sauce for sweet puddings 1368
Soup 152
Salad, a poetic recipe for 508
Boiled 1151
Chicken 931
Dressing 506-8
French 503
Grouse 1026
Lobster 272
Orange 1571
Potato 1154
Scarcity of, in England 505
Summer 1152
Winter 1153
Salads 1153
Salmi de perdrix, or hashed partridge 1038
Salmon, a la Genevese 307
And caper sauce 302
Aversion of the 309
Boiled 301
Collared