Cookery 83

Vegetable essences, to extract, 417.* 277
---- marrow 348
---- marketing tables for 359

Venison, to roast a haunch, 63 139
---- neck or shoulder, 64 140
---- to hash, 528 325
---- to vensonify mutton, 32 126
---- the Devil's 33
---- wine sauce for, 344 253
---- sharp ditto for, 345 ib.
---- sweet ditto, 346 ib.
---- mutton gravy, 347 ib.
---- pasty (Ap. 9.) 362

Vinegar sauce for venison, 345 253
---- burnet or cucumber, 399 270
---- basil, 397 269
---- cress, 397* ib.
---- garlic, 400 270
---- horseradish, 399* ib.
---- eschalot, 401 271
---- camp, 403 ib.
---- piquante, 453 287
---- for salads, 395 268
---- tarragon, 396 ib.
---- raspberry, 390 267
---- sweet and savoury herbs, spices, &c., Obs. to 396 269
---- green mint, 398 270
---- pyroligneous, Obs. on 397* 269

Vol au vent (Ap. 25.) 367

Walnuts, to pickle (Ap. 116.) 401

Walnut catchup, 438 282

Water gruel, immediately, 572 352
---- various relishes for, 572 ib.

Water souchy, 156