198

Mackerel, boiled, 167 183
---- broiled, 169 184
---- baked, 170 ib.
---- pickled, 171 185
---- roe sauce, 266 231

Made dishes, Obs. on. See 9th chapter of Rudiments of Cookery 106
---- ---- economical ditto, 483 300

Magazine of Taste 292

Maigre forcemeat, 383 266
---- plum pudding, 554 342

Mandeville, Dr., quoted, Preface viii.

Manners, the importance of good 42

Marjoram, essence of, 417 277

Marrow bones, 544 336

Meat, soup from any, boiled 69

Melroe, Mrs., her Econom. Cookery, quoted, note to 83 147

Melted butter 228

Minced collops 306

Mince pies (Ap. 38.) 371
---- meat (Ap. 39.) 372

Mint sauce, 303 242
---- vinegar, 398 270

Mock turtle soup, 247 219
---- ditto, do. by E. Lister, 245 218

Mille feuilles (Ap. 44.) 372

Moor game, 72 144

Morels, Obs. on 89

Mulled wine, aromatic, essence for, 412 275

Mustard, to make, 370 259
---- to make in a minute, 369 ib.
---- ditto, to keep, 427 278
---- seed oil 404

Manners, barbarous, of the sixteenth century 29
---- good effects of good