113
---- what the outside slices are good for, N. B. to 7 ib.
---- H-Bone, 8 ib.
---- ribs, and rolled, 9 114
---- baron of 34
---- sirloin, roasted, 19 122
---- proper way to carve, in note to 19 123
---- as mock hare, 66* 141
---- ribs, roasted, 20 123
---- ditto, boned and rolled, 21 124
---- steaks, to fry, 85 148
---- steak pudding (Ap. 24.) 367
---- season for, see note to 94 151
---- with onions, 86 148
---- to broil, 94 151
---- the superlative steak ib.
---- Macbeth's receipt, and le veritable _bif-teck_ de
Beauvilliers, N. B. to 94 152
---- to stew, 500 311
---- with onion gravy, 501 312
---- broth, 185 193
---- broth for glaze, or portable soup or sauce, 252 223
---- gravy, 186 194
---- strong gravy, 188 ib.
---- cullis, 189 195
---- for poultry, &c. 329 249
---- shin of, soup, 193 196
---- tea, 563 349
---- to hash, 486 304
---- shin, stewed, 493 308
---- brisket, stewed, 494 310
---- haricot, 495 ib.
---- Hunter's savoury, baked or stewed, 496 ib.
---- a-la-mode, or English turtle, 502 312
---- to pot, 503 314
---- _bubble and squeak_, 505