316
---- hashed, and bones broiled, 506 317
---- cold, broiled, &c. 487 304

Beer, to recover when hard, 468 295
---- to bottle, 468 ib.
---- cup, 464 294

Beet roots, 127 162
---- ---- to pickle (Ap. 119.) 402

Biscuit drops (Ap. 68.) 380

Bishop, essence of, 412 275

Birch, his excellent mock turtle, note under 247 219

Black cock, 71 144

Blancmange (Ap. 46.) 373

BOILING 66

Boiled custard (Ap. 53.) 375

Bouillon de sante, 196 197

Bonne bouche for geese, pork, &c. 341 251

Brandy, how to obtain genuine Cognac 296

BREAD, to make (Ap. 100.) 390
---- sauce, 321 246
---- sippets, fried, 319 ib.
---- crumbs, do. 320 ib.
---- pudding, 556 344

Broccoli, 126 162
---- pickled, (Ap. 122.) 403

Bride, or wedding cake (Ap. 56.) 376

Brill, 143 169

Brains are sadly dependent on the bowels 20
---- Dr. Cadogan's obs. thereon, note 21

Brain balls 266

BROILING, see the 4th chapter of Rudiments of Cookery 82

Brose, Scotch, 205* 201

Brunswick tourte (Ap. 45.) 373

BROTH, see the 7th chapter of the Rudiments of Cookery 89
---- black