Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton

EGG WINE.

       EGGS, to Boil for Breakfast, Salads, &c.

       EGGS, Buttered.

       EGGS, to Choose.

       EGGS, Ducks’.

       EGGS, Fried.

       EGGS à la Maître d’Hôtel.

       EGGS, to Pickle.

       EGGS AU PLAT, or AU MIROIR, served on the Dish in which they are Cooked.

       EGGS, Plovers’.

       EGGS, Poached.

       EGGS, Poached, with Cream.

       EGGS, Scotch.

       EGGS, Snow, or Œufs à la Neige (a very pretty Supper Dish) .

       EGGS, to keep Fresh for several Weeks.

       EGGS, à la Tripe.

       ELDER WINE.

       ENDIVE.

       ENDIVE, à la Française.

       ENDIVE, Stewed.

       ESPAGNOLE, or Brown Spanish Sauce.

       FEBRUARY—BILLS OF FARE.

       Dinner for 12 persons.

       Dinner for 10 persons.

       Dinner for 8 persons.

       Dinners for 6 persons.

       FEBRUARY, Plain Family Dinners for.

       FEBRUARY, Things in Season.

       FENNEL SAUCE, for Mackerel.

       FIG PUDDING.

       FIG PUDDING (Staffordshire Recipe) .

       FIGS, Compôte of Green.

       FISH.

       FISH, General Directions for Dressing.

       FISH, General Directions for Carving.

       FISH CAKE.

       FISH AND OYSTER PIE.

       FISH PIE, with Tench and Eels.

       FISH SAUCE.

       FISH, Scalloped.

       FISH, Scalloped.

       FISH STOCK.

       FLOUNDERS, Boiled.

       FLOUNDERS, Fried.

       FLOWERS, Almond.

       FLOWERS, to Preserve Cut.

       FLOWERS, to Revive after Packing.

       FONDUE.

       FONDUE, Brillat Savarin’s (an excellent Recipe) .

       FOOD FOR INFANTS, and its Preparation.

       FORCEMEATS.

       FORCEMEAT BALLS, for Fish Soups.

       FORCEMEAT, French.

       FORCEMEAT, for Cold Savoury Pies.

       FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.

       FORCEMEAT, for Baked Pike.

       FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)

       FORCEMEAT