42
---- Boileau's Obs. on ib.
---- Hints to those who dine out 44

Edge bone of beef, see H-bone, 8 113
---- ---- ways of spelling 114

Education of a cook's tongue 52

Eels, stewed, Wiggy's way, 164 181
---- pickled, 161 180
---- fried, 165 182
---- pie (Ap. 22.) 366
---- spitchocked, 166 182
---- soup, 225 207

Eggs, to preserve for twelve months, see N.B. to 547 338
---- sauce, 267 232
---- fried with bacon, 545 336
---- ragout, 545* 337
---- with minced bacon, 549 339
---- poached, 546 337
---- ditto, with minced ham, 548 338
---- boiled in the shell, 547 ib.
---- ditto, for a salad, 372 260
---- various ways of dressing egg and ham patties (Ap. 88.) 386

Epictetus, a relish for, 27 125

Eschalot sauce, 294 239
---- vinegar, 401 271
---- wine, 402 ib.

Essence of turtle, 343 252

Essence of ham, 351 254
---- where to buy it, 351 ib.
---- of mushrooms, 440 285
---- of oysters, 441 ib.
---- of anchovy, 433 280
---- of Cayenne, 405 273
---- lemon peel, 407 ib.
---- ditto, 408 274
---- of celery, 409