ntly of a coarser grain, are of a looser texture, more
tender, fuller of gravy, and better flavoured; and men of distinguishing
palates ever prefer them.

FOOTNOTES:

[412-*] He who greedily grapples for the prime parts, exhibits
indubitable evidence that he came for that purpose.

[419-*] Another way of carving a shoulder of mutton, and one which many
persons prefer, is in slices from the knuckle to the broad end of the
shoulder beginning on the outside. See the lines _f_ and _g_.

INDEX.

The Figures in the body of the Index refer to the Number of the
Receipts; those in the column, under the word Page, to where the
Receipts are to be found; and those preceded by Ap., to the
Receipts in the Appendix.

Page

ACID of lemon, artificial, 407* 274

Accum on Adulterations, quoted, note to 433 280

An alderman in chains, 57 135

A-la-mode beef, or veal, or English turtle, 502 312

Allspice, essence of, 412 275
---- tincture of, 413 ib.
---- Sir H. Sloane on, note 92

Almond custards (Ap. 54.) 375

Anchovy sauce, 270 232
---- essence, 433 279
---- toast, 573 354
---- butter,} 434 282
---- paste, }
---- powder, 435 ib.
---- to keep them well, Obs. to 270 233

Apicius, his sauce for boiled chicken 35

Appetite, good, why the best sauce 52
---- to refresh 38

Appert, his art of preserving vegetables, note 164

Apple pie (Ap. 32.) 369
---- pudding, boiled (Ap. 112.) 397
---- dumplings, ditto (Ap. 113.) ib.
---- tart, creamed (Ap. 33.) 369
---- sauce, 304