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ОглавлениеTHE BOOK OF HOUSEHOLD MANAGEMENT; Comprising Information for the
MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UN-DER HOUSEMAIDS, LADY'S-MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSEMAID, MONTHLY, WET, AND SICK NURSES, ETC. ETC.
ALSO, SANITARY, MEDICAL, & LEGAL MEMORANDA;
WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT.
BY MRS. ISABELLA BEETON.
Nothing lovelier can be found
In Woman, than to study household good.--MILTON.
Published Originally By S. O. Beeton in 24 Monthly Parts 1859-1861. First Published in a Bound Edition 1861.
PREFACE.
I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways. Men are now so well served out of doors,--at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home.
In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the "Englishwoman's Domestic Magazine," who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France,
and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of "COLD MEAT COOKERY." But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.
Besides the great portion of the book which has especial reference to the cook's department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.
Towards the end of the work will be found valuable chapters on the "Management of Children"----"The Doctor," the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains "Legal Memoranda," which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.
These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.
I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only
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further to add, that I trust the result of the four years' incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.
ISABELLA BEETON. GENERAL CONTENTS CHAP.
I.--THE MISTRESS.
2.--THE HOUSEKEEPER.
3.--ARRANGEMENT AND ECONOMY OF THE KITCHEN.
4.--INTRODUCTION TO COOKERY.
5.--GENERAL DIRECTIONS FOR MAKING SOUPS.
6.--RECIPES.
7.--THE NATURAL HISTORY OF FISHES.
8.--RECIPES.
9.--SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.--GENERAL REMARKS.
10.--RECIPES.
11.--VARIOUS MODES OF COOKING MEAT.
12.--GENERAL OBSERVATIONS ON QUADRUPEDS.
13.--RECIPES.
14.--GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.
15.--RECIPES.
16.--GENERAL OBSERVATIONS ON THE COMMON HOG.
17.--RECIPES.
18.--GENERAL OBSERVATIONS ON THE CALF.
19.--RECIPES.
20.--GENERAL OBSERVATIONS ON BIRDS.
21.--RECIPES.
22.--GENERAL OBSERVATIONS ON GAME.
23.--RECIPES.
24.--GENERAL OBSERVATIONS ON VEGETABLES.
25.--RECIPES.
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26.--GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.
27.--RECIPES
28.--GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETS, AND SWEET DISHES.
29--RECIPES.
30.--GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES.
31.--RECIPES.
32.--GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.
33.--RECIPES.
34.--GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.
35.--RECIPES.
36.--GENERAL OBSERVATIONS ON BEVERAGES.
37.--RECIPES.
38.--INVALID COOKERY.
39.--RECIPES.
40.--DINNERS AND DINING.
41.--DOMESTIC SERVANTS.
42.--THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD.
43.--THE DOCTOR
44.--LEGAL MEMORANDA ANALYTICAL INDEX.
NOTE.--Where a "p" occurs before the number for reference, the page, and not the paragraph, is to be sought.
Accidents, injuries, &c. remarks on 2578
Agreements 2705-7
Alexanders 1108
Alkalis 2654
Allium, the genus 1129
Allspice 438
Almond, the 1219
Bitter 1220
Cake 1752
Cheesecakes 1219
Flowers 1316
Icing for cakes 1735
Paste, for second-course dishes 1220
Pudding, baked 1221
Puddings, small 1222
3
Puffs 1223
Soup 110
Tree 110, 1487
Uses of the Sweet 1221
Almonds, and raisins 1605
Husks of 1222
Anchovy, the 226
Butter 1637
Butter or paste 227
Paste 228
Sauce 362
Toast 228
Anchovies, fried 226
Potted 227
Animals, period between birth and maturity 92
Quality of the flesh of 93-5
Saxon names of 709
Tails of 640
Tongues of 675
Apoplexy 2634-6
Apple, the 111
Charlotte 1420
Charlotte aux pommes 1418
an easy method of making 1419
Cheesecakes 1226
Constituents of the 1229
Custard, baked 1389
Dumplings, baked 1225 boiled 1227
Fritters 1393
Ginger 1424, 1516
Jam 1517
Jelly 1518-19 clear 1396
or marmalade 1395
Pudding, baked, rich 1228 more economical 1229 very good 1231
boiled 1232 iced 1290
rich, sweet 1230
Sauce, brown 364
for geese or pork 363
Snow 1401
Snowballs 1235
Souffle 1402
Soup 111
Tart, creamed 1234 or pie 1233
Tourte or cake 1236
Trifle 1404
Universally popular 1236
Uses of the 1225-6
Apples, a la Portugaise 1398
And rice 1400
a pretty dish 1397
Buttered 1390
Compote of 1515
4
Dish of 1603
Flanc of 1391-2
Ginger 1424
Ices 1394
In red jelly 1399
Stewed, and custard 1403
To preserve in quarters (imitation of ginger) 1520
Apprentices 2724
Apricot, cream 1405
Jam or marmalade 1522
Pudding 1238
Qualities of the 1239
Tart 1239
Apricots, compote of 1521
Flanc of 1406
Arrowroot, biscuits, or drops 1738
Blancmange 1407
Arrowroot, Manufacture of 387, 1240
Pudding, baked or boiled 1240
Sauce for puddings 1356
To make 1855
What Miss Nightingale says of 1855
Arsenic 2656
Artichoke, composite or composite flowers of 1080
Constituent properties of the 1083
Jerusalem 1086
Uses of the 1084
Artichokes, a French mode of cooking 1082
A l'Italienne 1083
Fried 1081
Jerusalem, boiled 1084 mashed 1085
soup 112
with white sauce 1086
To boil 1080
Asparagus, ancient notion of 114
Boiled 1087
Island 1087
Medicinal uses of 1088
Peas 1088
Pudding 1089
Sauce 365
Soup 113-14
Aspic, or ornamental savoury jelly 366
Attestation to wills 2750
Bachelor's omelet 1462
Pudding 1241
Bacon, boiled 804
Broiled rashers of 803
Curing of 822
and keeping it free from rust 806-9 in the Devonshire way 821
in the Wiltshire way 805
Fried rashers of, and poached eggs 802
Bain-Marie 430
Bakewell pudding, very rich 1242
Plainer 1243
Ball suppers pp. 957-8
5
Bandoline, to make 2255
Bantam, the 939
Barbel, the 229
To dress 229
Barberries, in bunches 1523
Barberry, description of the 1245
Tart 1245
Barley, 116
Gruel 1856
Soup 116
Sugar 1524
Water, to make 1857
Baroness pudding 1244
Basil 173
Baths and fomentations, remarks on 2599
Cold 2603
Heat of 2600
Warm and hot bath 2601
Batter pudding, baked 1246 with fruits 1247
boiled 1248 orange 1249
Bay or laurel, varieties of 180
Consecrated by priests 512
Bean, haricot, the 1120
Beans, boiled, broad or Windsor 1092
French 1090
Broad, a la poulette 1093
French mode of cooking 1091
Haricots and minced onions 1121 blancs a la maitre d'hotel 1120 blancs, or white haricots 1119 and lentils 1119
Nutritive properties of 1092
Origin and varieties of 1093
Bechamel, or French white sauce 367
Maigre, or without meat 368
Sauce 406
Beef, aitchbone of, boiled 607 to carve an p. 316
A la mode 601-2
Baked 598-9
Baron of 679
Bones, broiled 614
Brisket of, a la Flamande 649 to carve a p. 317
to stew 649
Broiled, and mushroom sauce 612 oyster sauce 613
Cake 610
Carving p. 316
Collared 617
Collops 18 minced 619
Curried 620
Different seasons for 611
Dripping, to clarify 621-2
Fillet of roast, larded 623
6
French 649
Frenchman's opinion of 626
Fricandeau of 624
Fried, salt 625
Fritters 627
Hashed 628-9
Hung, to prepare 630
Hunter's 631
Kidney, to dress 632-4
Marrowbones boiled 635
Minced 636
Miriton of 637
Names of the several joints 597
Olives 650-1
Palates, to dress 653
Pickle for 654
Potted 642-3
Qualities of 599
Ragout of 656
Rib bones of 644
Ribs of, boned and rolled, roast (joint for a small family) 658 roast 657
to carve p. 317
Rissoles 615
Roast 658
Rolled 646
Rolls 647
Round of, boiled 608 miniature 618
to carve a p. 318
Round of, to pickle part of a 655
Rump of, stewed 670 steak 666
Sausages 662
Seasons for 611
Shin of, stewed 671
Sirloin of, roast 659 to carve a p. 317
Sliced and broiled 664
Spiced (to serve cold) 665
Steak, a fried rump 626 and kidney pudding 603 oyster sauce 603
broiled 611 pie 604
pudding, baked 650
rolled, roasted, and stuffed 663 stewed, and celery sauce 667 with oysters 668
with fried potatoes 606
Tea, baked 1860 savoury 1859
to make 1858
Tongue, boiled 673 pickle for 641
to carve a p. 318 to cure a 674-5
to pickle and dress a, to eat cold 676
7
To salt 660
Dutch way 661
Beef-tea, Dr. Christison's 1859
Miss Nightingale's opinion of 1858
Beer, table 191
Beetroot 1094
Boiled 1094
Pickled 369
Benton sauce 370
Bequests, legacies, &c. 2744-9
Beverages, general observations on 1789, 1806
Bills of fare, for January pp. 909-13
February 914-17
March 918-21
April 922-25
May 926-29
June 930-33
July 934-36
August 937-39
September 940-42
October 943-45
November 946-48
December 949-52
ball supper for 60 persons p. 957
ball supper, cold collation, for a summer entertainment for 70 or 80 persons p. 958
breakfasts 959 game dinner for 30 persons p. 953
luncheons and suppers p. 959 menu, service a la Russe pp. 954-5 picnic for 40 persons 960
suppers p. 956
Birds, general observations on 917-25
Biscuit powder 1737
Biscuits, arrowroot 1738
Cocoa nut 1740
Crisp 1741
Dessert 1742
Lemon 1743
Macaroons 1744
Ratafias 1745
Remarks on 1712-15
Rice 1746
Rock 1747
Savoy 1748
Seed 1749
Simple, hard 1750
Soda 1751
Bites and stings, general remarks on 2609 of insects 2610-11
of snakes 2612
Of dogs 2613
Blackcock, heathcock, &c. 1019
Roast 1019
To carve a 1054
Blancmange 1408
Arrowroot. 1407
8
Cheap 1409
Lemon 1442
Rice 1476
Bleeding, from the nose 2607
Operation of 2605-6
Blonde, to clean 2265
Blood, spitting of 2608
Boar's head, importance of the 815
The Westphalian 787
Bones, dislocation of 2614
Fracture of 2615
Bonnets 2244
Books of account 2731
Boots, polish for 2240-1
Bottled fresh fruit 1542-3 with sugar 1544
Boudin, a la reine 961
Brain, concussion of, stunning 2623
Brandy, cherry 1526
Lemon 460
Orange 1826
Varieties of 1328
Bread, and bread-making 1668-1703
And-butter fritters 1410 pudding 1255
Crumbs, fried 424
Fried for borders 426
Indian-corn-flour 1721
Making in Spain 1776
Origin of 117
Properties of 1252
Pudding, baked 1250 boiled 1252
brown 1253 miniature 1254 very plain 1254
Rice 1720
Sauce 371-2
Sippets of, fried 425
Soda 1722
Bread, soup 117
To make a peck of good 1719
To make good home-made 1718
To make yeast for 1716
Breakfasts p. 959, par 2144-6
Breath, shortness of, or difficult breathing 2670
Bride-cake, rich 1753
Bridles 2218
Brill, the 230
To carve a pp. 175-6
Brilla soup 166
Brocoli, boiled 1095
Broth, calf 's-foot 1862
Chicken 1863
Eel 1866
Mutton to make 1872
Mutton to quickly make 1873
Brown roux for thickening gravies 525
9
Browning, for sauces and gravies 373
For stock 108
Bruises, lacerations, and cuts 2617
Treatment of 2618
Brushes, to wash 2250
Brussels sprouts, boiled 1096
Bubble-and-squeak 616
Bullock's heart, to dress a 615
Buns, light 1731
Plain 1729
To make good plain 1730
Victoria 1732
Burns and scalds 2619
Treatment of the first class of 2620
Treatment of the second class 2621
Treatment of the third class 2622
Butler, care of plate and house 2162
Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9 luncheon, in the drawing-room 2161
Lights, attention to 2160
Wine, bottling 2167-70
Wine, cellar 2163-5
Wine, fining 2166
Butter, anchovy 227,1637
Antiquity of 1205
Beurre noir, or brown butter (a French sauce) 374
Clarified 375
Colouring of 1636
Curled 1635
Easily digested 1255
Fairy 1636
General observations on 1615-19
How to keep 1635
How to keep fresh 1207
In haste 1206
Maitre d'hotel 465
Melted 376-7
Melted (the French sauce blanche) 378
Melted made with milk 380
Moulds for moulding fresh butter 1634
Thickened 379
To keep and choose, fresh 1632
To preserve and to choose, salt 1633
What to do with rancid 1208
Cabbage, the 118
Boiled 1098
Colewort, or wild 1099
Green kale, or borecole 1097
Kohl-Rabi, or turnip 1095
Qualities of the 1169
Red, pickled 499
Red, stewed 1099
Savoy, and Brussels sprouts 1096
Savoy, description of the 140
Soup 118
Tribe and their origin 1098
Turnip tops and greens 1169
Cabinet, or chancellor's pudding 1256
10
Plain, or boiled bread-and-butter pudding 1257
Cafe au lait 1812
Noir 1813
Cake, almond 1752
Breakfast, nice 1739
Bride or Christening 1753
Christmas 1754
Cocoanut 1740
Economical 1756
Good holiday 1763
Honey 1758
Lemon 1764
Luncheon 1765
Nice useful 1757
Pavini 1771
Plain 1766
Plain for children 1767
Plum, common 1768
Plum, nice 1769
Pound 1770
Queen 1773
Rice 1746, 1772
Saucer, for tea 1774
Savoy 1748, 1782
Scrap 1779
Seed, common 1775 seed, very good 1776
Snow 1777-8
Soda 1781
Sponge 1783-4
Sponge Small, to make 1785
Tea 1786
Tea to toast 1787
Tipsy 1487
Tipsy an easy way of making 1488
Yeast 1788
Cakes, hints on making and baking 1704-11
Calf, the 173
Birth of the 893
Breeding of the 858
Fattening the 903
Feeding a 862
General observations on the 845-53
In America 864
Names of the 899
Symbol of Divine power 890
The golden 873
When it should be killed 860
Calf 's feet, baked or stewed 1861
Calf 's feet, boiled with parsley and butter 860
Calf 's feet, broth 1862
Calf 's feet, fricasseed 861 jelly 1416
Head, a la Maitre d'hotel 864 boiled 876-7
collared 862 club 867 fricasseed 863
11
hashed 878 soup 167
to carve a 913
Liver and bacon 881 aux fines herbes 880 larded and roasted 882
Udder, for French forcemeats 421
Calomel 2658
Camp-vinegar 381
Canary-pudding 1258
Candlesticks 2311
Cannelons, or fried puffs 1417
Caper-sauce, for boiled mutton 382
For fish 383
Substitute for 384
Capercalzie, the 1026
Capers 383
Capsicums, pickled 385
Carbonate of soda 1765
Carp, the 242
Age of the 243
Baked 242
Stewed 243
Carpet sweeping 2312
Carriages 2225-9
Carrot, the 121
Constituents of the 1101
Jam, to imitate apricot preserve 1525
Nutritive properties of the 1102
Origin of the 1100
Pudding, boiled or baked 1259
Seed of the 1103
Soup 120-1
Varieties of the 1172
Carrots, boiled 1100
Sliced 1103
Stewed 1102
To dress in the German way 1101
Carving, beef p. 316 aitchbone of p. 316 brisket of p. 317 ribs of p. 317
round of p. 318 sirloin of p. 317
Blackcock 1054
Brill pp. 175-6
Calf 's head 913
Codfish p. 174
Duck 999 wild 1055
Fowl 1000-1
Goose 1002
Grouse 1058
Ham 843
Hare 1056
Lamb 764-5
Landrail 1063
Mutton, haunch of 759
12
leg of 760 loin of 761
mutton, saddle of 762 shoulder of 763
Partridge 1057
Pheasant 1059
Pigeon 1063
Plover 1066
Pork 842
leg of 844
Ptarmigan 1064
Quail 1065
Rabbit 1004
Salmon p. 175
Snipe 1060
Soles p. 175
Sucking-pig 842
Teal 1067
Tongue p. 318
Turbot p. 175
Turkey 1005
Veal 854
breast of 912 fillet of 914 knuckle of 915 loin of 916
Venison, haunch of 1061
Widgeon 1068
Woodcock 1062
Cauliflower, description of the 1105
Properties of the 1151
Cauliflowers, a la sauce blanche 1105
Boiled 1104
With Parmesan cheese 1106
Cayenne, varieties of 362
Vinegar or essence of cayenne 386
Celery, indigenous to Britain 122
Origin of 1109
Sauce for boiled turkey, poultry, &c. 387 (a more simple recipe) 388
Soup 122
Stewed 1110
a la creme 1108
with white sauce 1109-10
To dress 1107
Various uses of 441, 1107
Vinegar 389
Champagne 1832
Cup 1832
Chanticleer and his companions 947
Chantilly soup 123
Char, the 243
Charlotte apple, very simple 1420
Aux pommes, an easy method of making 1418-19
Russe 1421
Cheese 1638
Cayenne 1642
Cream 1622
13
Damson 1536
Decomposed 1638
Fondue 1643
Brillat Savarin's 1644
General observations on 1620-2
Macaroni, as usually served with 1645-7
Mode of serving 1640
Pork 799
Paragraph
Pounded 1648
Raisin 1587
Ramakins, to serve with 1649-50
Sandwiches 1641
Scotch rarebit 1651
Smoking 1640
Stilton 1639
Toasted, or Scotch rarebit 1651
Welsh 1652
Cheesecakes, almond 1219
Apple 1226
Lemon 1292
Cherokee or store sauce 528
Cherries, dried 1527
Morello, to preserve 1561
To preserve in syrup 1529
Cherry, brandy 1526
Jam 1528
Sauce for sweet puddings 1357
Tart 1261
Tree in Rome 1561
Varieties of the 1261
Chervil, peculiarities of 129
Chestnut sauce, brown 391 for fowls or turkey 390
Spanish, soup 124
Uses of the 124
Chicken, boiled 938
Broth 1863
Curried 942
Cutlets 926
French 927
Fricasseed 945
Or fowl patties 928 pie 929
Potted 930
Pox, or glass-pox 2538-42
Salad 931
Chickens, age and flavour of 931
Chili vinegar 393
China chilo 712
Chocolate, box of 1502
Cream 1430
History of 1430
Souffle 1427
To make 1807
Cholera, and autumnal complaints 2624
Christmas, cake 1754
Plum-pudding, very good 1328
14
Pudding, plain, for children 1327
Christopher North's sauce for game or meat 394
Chub, the 243
Churning 2365
Churns 2362
Cleaning the 2368
Cinnamon-tree, the 524
Citron, uses of the 1329
Varieties of the 1436
Claret cup 1831
Varieties of 1831
Cleanings, periodical 2326-9
Cleanliness, advantages of 2689
Clothes, cleaning 2239
Clove, derivation of the name 436
Tree 367
Coachhouse and stables 2204
Coachhouse and stables, furniture of the 2209
Harness-room 2208
Heat of stables 2205
Horse, the 2203
Stalls 2207
Ventilation of stables 2206
Coachman, carriages 2225-9
Choosing horses 2231
Driving 2232
Duties of the 2210
Pace of driving 2230
Whip, the 2233
Cock-a-Leekie 134
Cocoa and chocolate, various uses of 1807
To make 1816
Cocoanut, the 125
Cakes or biscuits 1740
Soup 125
Cod, fecundity of the 241
Food of the 237
Habitat of the 239
Method of preserving 233
Season for fishing for the 240
Sounds 234
Tribe, the 231
Codfish, the 231
A la Bechamel 239 creme 233
A l'Italienne 241
A la maitre d'hotel 240
Curried 237
Head and shoulders of 232 to carve p. 174
Pie 235-6
Preserving 233
Salt, (commonly called salt fish) 233
Sounds 233
en poule 234
To choose 232
Coffee, Cafe au lait 1812
Cafe noir 1813
15
Essence of 1808
Miss Nightingale's opinion on 1865
Nutritious 1864
Plant 1811
Simple method of making 1811
To make 1810
To roast 1809
Cold-meat cookery:-- Beef, baked 598-9 bones, broiled 614
broiled, and mushroom sauce 612 oyster sauce 613
bubble-and-squeak 616 cake 610
curried 620 fried salt 625 fritters 627 hashed 628-9 minced 636 miriton of 637 olives 651 potted 613 ragout 656 rissoles 615 rolls 647
sliced and broiled 664 stewed, and celery sauce 667 with oysters 668
Calf 's head, a la maitre d'hotel 864 fricasseed 863
hashed 878
Chicken, cutlets 927 or fowl patties 928 potted 930
salad 931
Duck, hashed 932 stewed and peas 935 turnips 937
wild, hashed 1020 ragout of 1021
Fish, and oyster pie 257 cake 258
cod, a la Bechamel 239
a la creme 238 curried 237
pie 235-6
salmon, curried 305 scallop 350-1
turbot, a la creme 341 au gratin 342
fillets of, baked 339
a l'Italienne 340
Fowl, a la Mayonnaise 962 boudin, a la Reine 961 croquettes of 953-4 fricasseed 946
fried 947-8 hashed 955
16
Indian fashion 957
Indian dish of 959 minced 956
a la Bechamel 950
or chicken, curried 942 ragout 951
scollops 658
saute, with peas 960
Game, hashed 1023
Goose, hashed 967
Hare, broiled 1029 hashed 1030
Lamb, hashed, and broiled bladebone 749
Mutton, baked minced 703 broiled and tomato sauce 710 collops 731
curried 713 cutlets 714 dormers 715 haricot 718 hashed 719
hodge-podge 720 pie 733
ragout of neck 736 toad in hole 743
Pork, cheese 796 cutlets 796 hashed 801
Turkey, croquettes of 987 fricasseed 988
hashed 989
Veal, baked 856 cake 859
collops, Scotch 870-1 curried 865
fillet of, au Bechamel 883 loin of, au Bechamel 887 minced 889-92
olive pie 895 patties, fried 896 ragout of 900 rissoles 901
rolis 902
tete de veau en tortue 911
Venison, hashed 1050
Cold, to cure a 2625
On the chest 2626
College pudding 1263
Collops, cooking 871
Scotch 870
Scotch white 871
Combs, to clean 2251
Compote of, Apples 1515
Apricots 1521
Damsons 1537
Figs, green 1541
Gooseberries 1515
Greengages 1551
17
Oranges 1565
Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on 1508
Consomme, or white stock for many sauces 395
Constructive notices 2699
Convulsions or fits 2519-22
Cook, duties of the cook, kitchen, and scullery-maids 79
Early rising 80
First duty of the 81
General directions to the 75 duties of the 82-4
Cookery, cleanliness of utensils used in 72
Excellence in the art of 78
Explanation of French terms used in 87
Introduction to 76
Measures used in 77
Copper 2659
Coriander plant, the 174
Corks, with wooden tops 446
Corrosive sublimate 2657
Cow, cheese 1652
Heel, fried 639
stock for jellies 1412
Pox, or vaccination 2543-6 or variola 906
Cows, cost of keep for 2370
Cowslip wine 1817
Crab, hot 245
Sauce, for fish 396
To dress 244
Tribe, the 245
Crape, to make old look like new 2277
Crayfish, the 246
Crayfish, how preserved 193
Potted 247
Soup 193
Cream, a la Valois 1422
Apricot 1405
Chocolate 1430
Devonshire 1630
Ginger 1432
Italian 1437
Lemon 1443 economical 1444 or custards 1446 very good 1445
Noyeau 1452
Orange, Seville 1464 sweet 1463
Peculiarities of 1385
Raspberry 1475
Sauce for fish or white dishes 397
Stone, of tous les mois 1483
Swiss 1485
To make ice fruit 1555
Vanilla 1490
Whipped 1492
18
Creams, general observations on 1385
Croquettes of, fowl 953-4
Rice 1477
Croup 2568
Symptoms of 2569
Treatment of 2570-3
Crumpets 1728
Crust, butter, for boiled puddings 1213
Common, for raised pies 1217
Dripping, for kitchen puddings and pies 1214
For fruit tarts, very good 1210
Lard or flead 1218
Pate brisee, or French, for raised pies 1216
Short, common 1212 good 1211
Suet, for pies and puddings 1215
Cucumber, antiquity of the 127, 402
Chate 1114
Geographical distribution of the 1111
Indigestible 1152
Properties and uses of the 1113
Sauce 398 white 400
Soup 127
Vinegar (a very nice addition to salads) 491
Cucumbers, a la poulette 1112
Fried 1113
For winter use 402
Pickled 399
Preserving (an excellent way) 403
Stewed 1114
with onions 1115
To dress 1111
Curds and whey 1629
Currant, dumplings 1264
Fritters 1429
Jam, black 1530 red 1532
Jelly, black 1531 red 1533
white 1534
Pudding, black or red 1266 boiled 1265
Red, and raspberry tart 1267
Currants, iced 1558
Uses of 1266
Zante, description of 1264
Curry powder 449
Custard, apple, baked 1389
Boiled 1423
Creams, or lemon 1446
Pudding, baked 1268 boiled 1269
Sauce for sweet puddings or tarts 404
Tartlets, or Fanchonnettes 1315
Cutlets, chicken 926
French 927
Invalid's 1865
19
Lamb 747
Mutton 732
Italian 723 of cold 714
Pheasant 1040
Pork 796-8
Salmon 306
Sauce for 513
Veal 866
a la Maintenon 868
Cygnet, the 998
Dace, the 243
Dairy, the 2358
Butter, colouring of 2366 milk 2368
washing 2367
Churning 2365
Churns 2362
Cleaning the churn, &c. 2368
Cows, cost of keep for 2370
Devonshire system 2369
Hair sieve 2360
Maid, charge of dairy produce 2371 duties of the 2357
Milk, dishes 2361
general management of 2364 pails 2359
Situation of the 2363
Dampfnudeln, or German puddings 1280
Damson, the 1270
A very nice preserve 1539
Cheese 1536
Jam 1538
Pudding 1271
Tart 1270
Damsons, baked for winter use 1535
Compote of 1537
To preserve, or any other kind of plums 1540
Darioles, a la vanille 1428
Date, the 1605
Debts 2755
Estate chargeable with 2748
Decanters, to clean 2198, 2336
Deer, the 1049
Fallow 1050
Roebuck 1051
Deer, stag 1051
Delhi pudding 1272
Dentition 2509
Dessert, biscuits 1742
Dishes 1598
general remarks on 1509
Devonshire, cream 1630
Junket 1631
Diarrhoea 2574-7
Dilapidations 2718
Dinners, and dining 1879-86
A la Russe 2137-8
20
menu p. 955
Bills of fare for, from 6 to 18 persons, from January to December pp. 909-52
Bills of fare for game, for 30 persons p. 953
Bills of fare for plain family pp. 913, 917, 921, 925, 929, 933,
936, 939, 942, 945, 948, 952
Diseases of infancy and childhood 2509-77
Dishes, a hundred different 434
Domestics, general remarks on 2153-6
Dormers 715
Downs, the 725
Draught, for summer 1837
Dress and dressing of infants 2491-6
Drink for warm weather, pleasant 1836
Dripping, to clarify 621-2
Driving 2232-3
Drowning, treatment after 2676
Duck, the 932
American mode of capturing the 936
Aylesbury 935
Bowbill 936
Buenos Ayres 933
Eggs of the 934, 1658
Fattening 936
Hashed 932
Hatching 935
Man and dog, decoy 937
Roast 934
to carve a 999
Rouen 934
Snares in Lincolnshire 937
Stewed, and peas 935-6 and turnips 937
To ragout a whole 933
Varieties of the 933
Wild, the 934, 937, 1022 hashed 1020
ragout of 1021 roast 1022
to carve a 1055
Ducklings, cooping and feeding 935
Dumplings, baked apple 1225
Boiled apple 1227
Currant 1264
Lemon 1294
Marrow 1306
Sussex, or hard 1376
Yeast 1383
Dusting 2313
Dutch flummery 1426
Sauce, for fish 405
Green, or Hollandaise verte 406
Eel, broth 1866
Haunts of the 254
Pie 253
Productiveness of the 252
Soup 194
Tenacity of life of the 256
21
The common 250
Tribe, the 249
Voracity of the 253
Eels, a la Tartare 255
Boiled 249
Collared 254
En matelote 256
Fried 252
Stewed 250-1
Egg, balls for soups and made dishes 408
Sauce for salt fish 409
Soup 128
Wine 1867
Eggs, a la maitre d'hotel 1660
A la tripe 1667
Boiled for breakfast, salads, &c. 1656
Buttered 1657
Ducks' 1658
For hatching 927-28
Fried 1659
General remarks on 1623-6
Liaison of, for thickening sauces 461
Oeufs au plat, or au miroir 1661
Plovers' 1662
Poached 1663 with cream 1664
Primitive method of cooking 1658
Quality of 1654-5
Scotch 1666
Snow, or oeufs a la neige 1482
To choose 1654
keep fresh for several weeks 1655 pickle 407
Veneration for 1659
White of 1387
Will crack if dropped in boiling water 1656
Elderberry wine 1818
Emetic, tartar 2660
Empress pudding 1273
Endive, a la Francaise 1118
Genus of 1116
Plant 169
Stewed 1117
To dress 1116
Entree, beef or rump steak, stewed 666
Beef, minced collops 619
Boudin a la reine 961
Calf 's head, fricasseed 863 liver, larded and roasted 882
Chicken and rice croquettes 953-4 cutlets 926
or fowl, fricasseed 945
Fowl, hashed 955
saute with peas 960
Lamb, cutlets 747
sweetbreads and asparagus 757 another way
to dress 758
22
Lark pie 971
Lobster-curry 274
Entree, lobster cutlets 275
patties 277
Oyster patties 289
Sweetbreads, baked 906 fried 907
stewed 908
Veal cutlets 866
a la Maintenon 868 broiled 867
collops 879 fricandeau of 874-5 tendons de veau 909-10 tete de veau 911
Vol au vent 1379
Epaulettes of gold or silver 2287
Epicurean sauce 410
Espagnole, or brown Spanish sauce 411
Everton toffee 1597
Exeter pudding 1274
Eye, lime in the 2629
Sore 2628
Stye in the 2630
Substances in the 2627
Eyelids, inflammation of the 2631
Fairy butter 1636
Fanchonnettes, or custard tartlets 1315
Fasting 2632
Feathers 2284
Fennel 412
Sauce for mackerel 412
Fig pudding 1275
Figs, green, compote of 1541
Fish, addendum and anecdote of p. 173
And oyster pie 257
As an article of human food 211-18
Average prices 226
Cake 258
General directions for carving p..174-6 dressing 219-25
rule in choosing 226
In season January to December pp. 33-7
Kettle 338
Pie with tench and eels 349
Sauce 413, 512
Scallop 350-1
Soup 192
Stock 192
Supply of, for the London market 353
To smoke at home 820
Fishes, natural history of 199-210
Fits 2633
Apoplexy 2634-6
and drunkenness, distinctions between 2638 epilepsy, distinctions between 2637
hysterics distinctions between 2639
poisoning by opium, distinctions between 2640
23
Epilepsy 2641
Fainting 2642
Hysterics 2643
The consequence of dentition 2519-22
Fixtures 2713
Fleece, the golden 715
Floorcloth, to clean 2335
Flounder, the 259
Flounders, boiled 259
Fried 260
Flour, nutritious qualities of 1218
Flowers, to preserve cut 2289 after packing 2290
Flummery, Dutch 1426
Fomentations 2602-3
Fondue, Brillat Savarin's 1644
To make 1643
Food for infants, and its preparation 2499, 2508
Footgear 2245
Footman, boot-cleaning 2174
Boot tops 2176
Breakfast, laying cloth, &c. 2181-3
Brushing clothes 2180
Decanters 2198
Dinner 2185-6
Dinners a la Russe 2188
Dress and livery 2172
During dinner 2191
Early rising 2173
Furniture-rubbing 2179
General duties 2171
Glass-washing 2197-8
Going out with the carriage 2190
Knives 2177
Lamp-trimming 2178
Letters and messages 2200
Luncheon, duties at 2184
Management of work 2196
Manners, modesty, &c. 2190
Opening wine 2192
Pantry 2195
Patent leather boots 2175
Politeness 2201
Receptions and evening parties 2202
Removal of dishes 2193
Salt-cellars 2187
Tea 2194
Waiting at table 2189
Where a valet is not kept 2182
Forcemeat, balls for fish soups 414
Boiled calf 's udder for French 421
For baked pike 413 cold savoury pies 415 various kinds of fish 416
veal, turkeys, fowls, hare, &c. 417
French 419-20
Or quenelles, for turtle soup, Soyer's receipt for 423
Oyster 489
24
Fowl, a la Mayonnaise 962
And rice croquettes 953
Boiled 938
a la Bechamel 943
to carve 1000 with oysters 944 rice 940
Boudin a la reine 961
Broiled and mushroom sauce 939
Croquettes 954
Curried 941-2
Fricasseed 945-6
Fried 947-8
Hashed 955
an Indian dish 957
House, the 944 stocking the 945
Indian dish of 950
Minced 956
a la Bechamel 950
Pillau 963
Poulet aux cressons 964
a la Marengo 949
Ragout of 951
Roast 952 stuffed 965
to carve a 1001
Saute, with peas 960
Scallops 958
To bone for fricassees 995
Fowls, a la Marengo 949
As food 926
Bantam 939
feather-legged 958
Best to fatten 951 way to fatten 948
Black Spanish 962
Characteristics of health and power 946
Chip in 953
Cochin China 942
Common, or domestic 926
Diseases of, and how to cure 952
Dorking 940
Eggs for hatching 927
Feeding and cooping 930
Game 938
Guinea 970
Hatching 928
Moulting season, the 956
Obstruction of the crop 955
Pencilled Hamburg 965
Poland 941
Scour, or Dysentery in 957
Serai Ta-ook, or fowls of the Sultan 963
Sir John Sebright's bantams 961
Sitting 927
Skin disease in 955
Space for 943
25
Speckled Hamburg 959 "Turn" in 954
Various modes of fattening 948
Young 929
Freezing apparatus, method of working the 1290
French terms used in cookery 87
Fritters, apple 1393
Beef 627
Bread-and-butter 1410
Currant 1429
Indian 1435
Orange 1465
Peach 1469
Pineapple 1472
Plain 1473
Potato 1474
Rice 1478
Fruit, dish of mixed 1601 summer 1604
Fresh to bottle 1542-3
Ice creams, to make 1555
In season, January to December pp. 33-7
Spots, to remove 2270
To bottle with sugar 1544
Turnovers 1278
Water ices, to make 1556
Fuel 73
Fungi, analysis of 1128
Varieties of 1124
Furniture cleaning 2307, 2313
Gloss, German 2339
Polish 2308-9
Furs, feathers, and woollens 2284
Game, general observations on 1006-18
Hashed 1023
In season, January to December pp. 33-7
Garlic 392
Geneva wafers 1431
Genevese sauce 427
German pudding 1279
or Dampfnudeln 1280
Gherkins, or young cucumbers 428
Pickled 428
Giblet pie 965
Soup 168
Gilt frames, to brighten 2337
Ginger, apples 1424
Beer 1833
Cream 1432
Preserved 1432
Pudding 1281
Qualities of 407
Wine 1819
Gingerbread, nuts, rich sweetmeat 1759
Sunderland 1761
Thick 1769
White 1762
Glaize, cold joints to 430
26
For covering cold hams, tongues, &c 430
Kettle 430
Godfrey's cordial 2663
Golden fleece, order of the 708, 715
Pudding 1282
Goose, Brent 966
Description of the 968
Egyptian 969
Hashed 967
Roast 968
to carve a 1002
Stuffing for (Soyer's) 505
To dress a green 969
Wild 967
Gooseberries, compote of 1546
Gooseberry, the 1285
Fool 1433
Indigenous to British isles 429
Jam 1547-8
white or green 1549
Jelly 1550
Pudding, baked 1283
Gooseberry pudding, boiled 1284
Sauce for boiled mackerel 429
Tart 1285
Trifle 1434
Vinegar 1820
Wine, effervescing 1821
Grapes, qualities of 1601
Grates 2298, 2299, 2338
Gravy, a quickly-made 434
Beef, for poultry or game (good) 435
Brown 436
without meat 437
Cheap, for minced veal 443 hashes 440
For roast meat 433 venison 444
General stock for 432
Jugged, excellent 441
Kettle 432
Made without meat, for fowls 439
Orange 488
Rich, for hashes and ragouts 438
Roux, for thickening brown 525 white 526
Soup 169
Veal, for white sauces, fricassees 442
Greengage jam 1552
Greengages, compote of 1551
To preserve dry 1553 in syrup 1554
Green sauce 431
Greens, boiled, turnip 1169
Turnip-tops, and cabbage 1169
Groom, bridles 2218
Cleaning fawn or yellow leather 2223
Duties of the 2211
27
Exercising the horses 2213
Feeding the horses 2214-15
Harness 2219 cleaning old 2221-2 paste 2220
Shoeing 2217
Watering horses 2212, 2216
Wheel-grease 2224
Grouse, description of the 1625-26
Pie 1024
Roast 1025
Salad 1026
To carve a 1058
Gruel, barley 1836
To make 1868
Gudgeon, the 261
Habitat of the 261
Guinea-fowl, description of the 970
Roast 970
Guinea-pig, the 997
Gurnet, the 262
To dress 262
Haddock, habitat of the 263
Finnan 266
Weight of the 264
Haddocks, baked 263
Boiled 264
Dried 265-6
Hairdressing 2248-9
Hair, pomade for 2253-4
To promote growth of 2257
Wash for 2252
Ham, fried and eggs 843
Omelet 1457
Potted 814-5
To bake a 810 boil a 811 carve a 843
give it an excellent flavour 812
glaize 430
Hams, curing of 822
For curing 816
To cure in the Devonshire way 821 sweet, in the Westmoreland way 818
pickle 819 salt two 817
smoke at home 820
Hare, broiled 1029
Extreme timidity of the 1027
Hashed 1030
Jugged 1031-2
Potted 1028
Roast 1027
Soup 170
To carve a 1056
The common 170
Haricot, beans, and minced onions 1121
Blancs a la maitre d'hotel 1120
28
Mutton 716-17-18
To boil blancs, or white haricot beans 1119
Harness, cleaning old 2221-2
Paste 2220
Room, the 2208
Heart, palpitation of the 2646
Henbane, hemlock, nightshade, and foxglove 2664
Herbs, to dry for winter use 445
Powder of, for flavouring 446
Sweet 417
Heradotus pudding 1287
Herring, the 268
Red 267
Herrings, baked, white 268
Red, or Yarmouth bleaters 267
To choose 268
Hessian soup 171
Hidden mountain, the 1438
Hodge-podge 191, 720
Hog, antiquity of the 826, 834
Fossil remains of the 829
General observations on the common 765-95
In England 837
Not bacon 807
Universality of the 833
Wild and domestic 823
Holly leaves, to frost 1545
Honey cake 1758
Hooping cough 2468, 2564
Symptoms of 2565
Treatment of 2566-7
Horse, the 2203
Horses, choosing 2231
Exercising 2213
Horses feeding 2224-15
Watering 2212, 2216
Horseradish, the 447
Medical properties of the 1122
Sauce 447
Vinegar 448
Hot spice 524
Housekeeper, daily duties of the 58-61
General duties of the 55
Knowledge of cookery 57
Necessary qualifications for a 56
Housemaid, bedroom, attention to 2306, 2323-4
Bright grates 2298
Candlestick and lamp-cleaning 2330
Carpet-sweeping 2312
Chips broken off furniture 2330
Cleanings, periodical 2326-9
Dress of the 2319
Dusting 2313
Duties after dinner 2321 evening 2322
general 2292-4
Fire-lighting 2296-7
Furniture-cleaning 2307, 2313
29
General directions to the 2300-5
Hartshorn, for plate-cleaning 2316
Laying dinner-table 2314-5
Marble, to clean 2333-4
Needlework 2325
Plate, to clean 2317
rags for daily use 2318
Upper and under 2291
Waiting at table 2320
Recipe, Brunswick black, to make 2295
cement for joining broken glass or china 2331-2 decanters, to clean 2336
floorcloth, to clean 2335 furniture gloss, German 2339 paste 2310
polish 2308-9
gilt frames, to brighten 2337
grates and fire irons, to preserve from rust 2338
polish for bright grates 2299
Hunter's pudding 1288
Husband and wife 2725-9
Hysterics 2643
Ice, fruit creams, to make 1555
Lemon-water 1557
To ice, or glaze pastry 1334
Iced, apple pudding 1290
Apples, or apple hedgehog 1394
Currants 1558
Oranges 1564
Pudding 1289
Ices, fruit-water, to make 1556
General observations on 1510-11
Icing, for cakes, almond 1735 sugar 1736
Indian, Chetney sauce 452
Corn-flour bread 1721
Curry powder 449
Fritters 1435
Mustard 450
Pickle 451
Trifle 1436
Infant, the 2460-2577
Ink-spots, to remove 2271
Invalid cookery, rules to be observed in 1841-54
Invalid's cutlet, the 1865
Jelly 1869
Lemonade 1870
Insurance 2708-10
I. O. U., the 2723
Irish stew 721-2
Ironing 2282, 2393-6
Isinglass 1413
Italian, cream 1437
Mutton cutlets 723
Rusks 1733
Sauce, brown 453 white 451
Jam, apple 1517
30
Apricot, or marmalade 1522
Carrot 1525
Cherry 1528
Currant, black 1530 red 1538
Damson 1538
Gooseberry 1547-8 white or green 1549
Greengage 1552
Omelet 1460
Plum 1580
Raspberry 1588
Rhubarb 1590
and orange 1591
Roly pudding 1291
Strawberry 1594
Jaunemange 1439
Jelly, apple 1518-19 clear 1396
thick, or marmalade 1395
Bag, how to make 1411
Bottled, how to mould 1414
Calf 's foot 1416
Cowheel, stock for 1412
Currant, black 1531 red 1533
white 1534
General observations on 1386
Gooseberry 1550
Invalid's 1869
Isinglass or gelatine 1413
Lemon 1447
Liqueur 1449
Moulded with fresh fruit 1440 with slices of orange 1455
Of two colours 1441
Open with whipped cream 1453
Orange 1454
Quince 1585
Raspberry 1589
Savoury, for meat pies 521
Stock for, and to clarify it 1411
Strawberry 1484
To clarify syrup for 1415
Jewels 2286
John dory, the 248
To dress the 248
Joints, injuries to 2616
Julienne, soup a la 191
Junket, Devonshire 1631
Kale brose 132
Kegeree 269
Ketchup, mushroom 472
Oyster 490
Walnut 535-6
Kettles for fish 338
Kidney and beefsteak pudding 605
Omelet 1458
31
Kidneys, broiled 724
Fried 725
Kitchen, distribution of a 62
Essential requirements of the 70
Fuel for the 73
Ranges 65-6
Maid, duties of the 85
Necessity for cleanliness 72
Scullery maid, duties of the 86
Utensils, ancient and modern 69 list of for the 71
Kitchens of the Middle Ages 62
Knives 2177
Kohl Rabi, or turnip-cabbage 1095
Lace collars, to clean 2266
Lady's maid, arranging the dressing room 2246-7
Attention to bonnets 2244
Chausserie, or foot-gear 2245
Dressing, remarks on 2258-9
Duties of the 2213, 2260-2 when from home 2280 evening 2281
Epaulettes of gold or silver 2287
Fashions, repairs, &c 2263
Hairdressing 2248 lessons in 2249
Ironing 2282
Jewels 2286
Linen, attention to 2278
Packing 2279
Rules of conduct 2288
Recipe, bandoline, to make 2255
Blonde, to clean 2265
Brushes, to wash 2250
Combs, to clean 2251
Crape, to make old look like new 2277
Essence of lemon, use of 2274
Flowers, to preserve cut 2289 to revive after packing 2290
Fruit-spots, to remove 2270
Furs, feathers, and woollens 2284
Grease-spots from cotton or woollen materials, to remove 2268 from silks or moires, to remove 2269
Hair, a good pomade for the 2253-4
Hair, a good wash for the 2253
to promote the growth of 2257
Lace collars, to clean 2266
Moths, preservatives against the ravages of 2285
Paint, to remove from silk cloth 2276
Pomatum, an excellent 2256
Ribbons or silk, to clean 2275
Scorched linen to restore 2283
Stains of syrup or preserved fruit, to remove 2273
To remove ink-spots 2271
Wax, to remove 2272
Lamb, as a sacrifice 744
Breast of, and green peas 744 stewed 745
32
Carving 761
Chops 746
Cutlets and spinach 747
Fore quarter, to carve a 764 to roast a 750
Fry 748
General observations on the 698-702
Hashed and broiled bladebone of 749
Leg of, boiled 751 roast 752
Loin of, braised 753
Saddle of 754
Shoulder of 755 stuffed 756
Lamb's sweetbreads, larded 757 another way to dress 758
Lambswool, or lamasool 1227
Lamp-cleaning 2178,2311
Lamprey, the 256
Landlord and tenant, relations of 2700
Landrail or corn-crake 1033
Roast 1033
To carve 1063
Lard, to melt 625
Larding 828
Lark-pie 971
Larks, roast 972
Laundry, situation of, and necessary apparatus 2373-4
Maid, cleaning and washing utensils 2386
General duties of the 2372
Ironing 2393-6
Mangling and ironing 2387-9
Rinsing 2379
Soaking linen 2376
Sorting linen 2375
Starch, to make 2391-2
Starching 2390
Washing 2377-8
coloured muslins, &c 2380
flannels 2381
greasy cloths 2382
satin and silk ribbons 2384 silk handkerchiefs 2383 silks 2385
Laurel, or bay 180
Law, general remarks on 2694
Lead, and its preparations 2661
Leamington sauce 459
Lease, breaks in the 2711
Leases, general remarks on 2702-4
Leek, badge of the Welsh 134
Soup 133
Legacies 2751-4
Bequests, &c 2744-9
Legal memoranda 2694-2751
Lemon, anti venomous 455
Biscuits 1743
Blancmange 1442
33
Brandy 460
Cake 1764
Cheesecakes 1292
Cream 1443 (economical) 1444
Creams 1445
or custards 1446
Dumplings 1294
Essence of 2274
Fruit of the 405
Jelly 1447
Juice of the 456
Mincemeat 1293
Pudding, baked 1295-7 boiled 1298
plain 1299
Rind or peel 460
Sauce for boiled fowls 457 for sweet puddings 1358
Sponge 1448
Syrup 1822
Thyme 458
To pickle with the peel on 455 without the peel 456
Water ice 1557
White sauce for fowls or fricassees 458
Uses of the 1296
Wine 1823
Lemonade 1834
For invalids 1870
Most harmless of acids 1834
Nourishing 1871
Lentil, the 126
Lettuce, corrective properties of the 136
Varieties of the 1123
Lettuces, to dress 1123
Leveret, to dress a 1034
Liaison 461
Lightning, treatment after a person has been struck by 2677
Linen, attention to 2278
Scorched, to restore 2283
Soaking 2376
Sorting 2375
Liqueur Jelly 1449
Liver, and lemon sauce for poultry 462
And parsley sauce for poultry 463
Complaints and spasms 2644
Lobster, the 270
A la mode Francaise 273
Ancient mode of cooking the 275
Celerity of the 273
Curry (an entree) 274
Cutlets (an entree) 275
Hot 271
How it feeds 278
Local attachment of the 277
Patties (an entree) 277
Potted 278
34
Salad 272
Sauce 464
Shell of the 272
Soup 195
To boil 270
To dress 276
Lumbago 2645
Luncheon cake 1765
Luncheons and suppers 2147-48
Lungs, respiration of 2453-6
Macaroni, as usually served with cheese course 1645-7
Manufacture of 135, 1301
Pudding, sweet 1301
Soup 135
Sweet dish of 1450
Macaroons 1744
Mace 371
Macedoine de fruits 1440
Mackerel, the 281
Baked 279
Boiled 280
Broiled 281
Fillets of 282
Garum 283
Pickled 283
To choose 281
Weight of the 279
Voracity of the 282
Maid-of-all-work, after breakfast 2344 dinner 2350-1
Bedrooms, attention to 2352 daily work in 2345
Before retiring to bed 2354
Breakfast, preparation for 2343
Cleaning hall 2342
Cooking dinner 2346
Early morning duties 2341
General duties 2340 routine 2353
Knife-cleaning 2351
Laying dinner-cloth 2347
Needlework, time for 2356
Waiting at table 2348-9
Washing 2355
Maigre, soup 136
Maitre d'hotel 465 butter 465
sauce (hot) 466
Maize 1721
Cobbett a cultivator of 1174
Or Indian wheat, boiled 1174
Malt wine 1824
Manchester pudding 1300
Mangling and ironing 2387-9
Mango chetney, Bengal recipe for making 392
Manna kroup pudding 1302
Qualities of 1302
Mansfield pudding 1303
35
Marble, to clean 2333-4
Marjoram, species of 173, 415
Marlborough pudding 1304
Marmalade, and vermicelli pudding 1305
Of Apricots 1522
Orange 1566-7
an easy way of making 1568 made with honey 1569
Quince 1586
Marrow, bones 635
Boiled 635
Dumplings 1306
Pudding, boiled or baked 1307
Mayonnaise 468
Measles 2547-59
Meat, action of salt on 607
Bad 605
Baking 665
Good 602
In season, January to December pp 33-7
Modes of cooking 540-84
Pies, savoury jelly for 521
To buy economically 726
Meats, preserved 643
Medical memoranda 2689-93
Melon, description of the 1559
Introduced into England 1115
Uses of the 1559
Melons 1569
Meringues 1451
Military puddings 1308
Milk, and cream, separation of 1627 to keep in hot weather 1628
And suckling 2472-90
Excellence of 1627
General observations on 1608-14
Or cream, substitute for 1815
Qualities of 1628
Soup 137
Millet, Italian 1718
Pannicled 1733
Mince pies 1311
Minced collops 619
Mincemeat, to make 1309
Excellent 1310
Lemon 1293
Mint 469
Sauce 469
Vinegar 470
Mistress, after-dinner invitations 39
Charity and benevolence, duties of 14
Choice of acquaintances 6
Cleanliness indispensable to health 4
Conversation, trifling occurrences 9
Daily duties 22-6
Departure of guests 45-6
Dessert 37-8
Dinner announced 35
36
Domestics, engaging 17 giving characters to 20 obtaining 18
treatment of 19
yearly wages, table of 21
Mistress, dress and fashion 11 of the 13
Early rising 3
Etiquette of evening parties 40-3 the ball room 44
Evenings at home 48
Family dinner at home 47
Friendships should not be hastily formed 7
Good temper, cultivation of 10
Guests at dinner-table 36
Half-hour before dinner 34
Home virtues 5
Hospitality, excellence of 8
Household duties 1-2
House-hunting, locality, aspect, ventilation, rent 54
Housekeeping account-book 16
Introductions 51
Invitations for dinner 33
Letters of introduction 52-3
Marketing 15
Morning calls and visits 27-32
Purchasing of wearing apparel 12
Retiring for the night 49
Mock-turtle soup 172-3
Morello cherries, to preserve 1561
Moths, preservatives against 2285
Muffins 1727
Mulberries, preserved 1360
Mulberry, description of the 1360
Mullagatawny soup 174
Mullet, grey 284
Red 285
Muriatic acid 2651
Mushroom, the cultivated 473
Growth of the 476
How to distinguish the 472
Ketchup 472
Localities of the 1126
Nature of the 478
Powder 477
Sauce, brown 474
very rich and good 479 white 475-6
Varieties of the 1125
Mushrooms, baked 1124
Broiled 1125
Pickled 478
Stewed 1127
in gravy 1128
To dry 473 preserve 1126 procure 1127
Mustard 480
37
How to mix 480
Indian 480
Tartar 481
Mutton, baked minced 703
Breast of, boiled 704
(excellent way to cook a) 709
Broiled, and tomato sauce 710
Broth, quickly made 1873 to make 1872
Carving 759-63
China chilo 712
Mutton, chops, broiled 711
Collops 731
Curried 713
Cutlets, of cold 714
Italian 723
with mashed potatoes 732
Dormers 715
Fillet of, braised 707
Haricot 716-18
Hashed 719
Haunch of, roast 726 to carve a 759
Hodge-podge 720
Irish stew 721-2
Kidney, broiled 724 fried 725
Leg of, boiled 705 boned and stuffed 706 braised 708
roast 727
to carve a 760
Loin of, to carve a 761 roast 728
rolled 729
Neck of, boiled 730 ragout of 736
roast 737
Pie 733-4
Pudding 735
Qualities of various 707
Saddle of, roast 738 to carve a 762
Shoulder of, roast 739 to carve a 763
Soup, good 175
Nasturtium, uses of the 482
Nasturtiums, pickled 482
Nature and art in nursing 2445-2452
Navet, description of the 1168
Nectar, Welsh 1830
Nectarines, preserved 1562
Needlework 2325
Negus, to make 1835
Nesselrode pudding 1313
Nitric acid 2650
Normandy pippins, stewed 1563
Notice to quit 2716
38
Noxious trades 2712
Noyeau cream 1452
Homemade 1825
Nurse, attention to children's dispositions 2401
Carrying an infant 2398
Convulsion fits 2406
Croup 2407
Dentition 2405
General duties of the 2402-4
Habits of cleanliness in children 2400
Hooping-cough 2408
Measles and scarlatina 2410-12
Miss Nightingale's remarks on children 2414-5
Worms 2409
Nursemaids, upper and under 2397
Nurse, Monthly, age of 2431
Nurse, Monthly, attention to cleanliness in the patient's room 2433
Choice of a 2429
Doctor's instructions must be observed 2430
General duties of the 2432
Infant must not be exposed to light or cold too early 2434
Nurse, Sick, airing the bed 2425
Attention to food 2427
Bad smells must be removed 2422
Cleanliness, necessity of 2421
Diet suitable to the patient's taste 2428
Duties of the 2416
Necessity for pure air in the sick-room 2417
Night air injurious, a fallacy 2426
Opening of windows and doors 2418-9
Patient must not be waked 2424
Quiet in the patient's room 2423
Ventilation necessary in febrile cases 2402
Nurse, Wet, abstinence from improper food 2411
Age of the 2439
Diet of the 2442
General remarks on the 2435-8
Health and morality of the 2440
Spirits, wines, and narcotics to be avoided 2443
Nutmeg, the 378
Nuts, dish of 1599
hazel and filbert 1599
Olive and olive oil 506
Omelet, au Thon 1494
Aux confitures, or jam omelet 1460
Bachelor's 1462
Ham 1457
Kidney 1458
Plain, sweet 1459
Souffle 1461
The Cure's p. 753
To make a plain 1456
Onion before the Christian era 139
History of the 485
Origin of the 1131
Properties of the 1130
Sauce, brown 485
39
or Soubise, French 483 white 484
Soup 138-9
Onions, burnt, for gravies 1130
Pickled 486-7
Spanish, baked 1129 pickled 527
stewed 1131
Open jam tart 1365
Opium and its preparations 2662
Orange, and cloves 1565
Brandy 1826
Cream 1463-4
Fritters 1465
Gravy 483
In Portugal, the 1565
Jelly 1454
Orange, jelly, moulded with slices of orange 1455
Marmalade 1566-7
an easy way of making 1568 made with honey 1569
Pudding, baked 1314
Salad 1571
Seville 1464
Tree, the first in France 1564
Uses of the 1314
Wine 1827
Oranges, a pretty dish of 1466
Compote of 1565
Iced 1564
To preserve 1570
Ox, the 176
Cheek, soup 176 stewed 638
Feet, or cowheel, fried 639
Tail, broiled 652 soup 177
Tails, stewed 610
Oxalic acid 2652
Oyster, and scallop 288
Excellence of the English 291
Fishery 289
Forcemeat 489
Ketchup 490
Patties 289
Sauce 492
Season 197
Soup 196-7
The edible 286
Oysters, fried 286 in batter 291
Pickled 491
Scalloped 287
Stewed 288
To keep 290
Paint, to remove from silk cloth 2276
Pan kail 140
Panada 420
40
Pancakes, French 1425
Richer 1468
To make 1467
Parsley, and butter 493
Fried 494
How used by the ancients 123, 493
Juice (for colouring various dishes) 495
To preserve through the winter 496
Parsnip, description of the 141, 1132
Soup 141
Parsnips, to boil 1132
Partridge, the 178,1039
Broiled 1035
Hashed, or salmi de perdrix 1038
Pie 1036
Potted 1037
Roast 1039
Soup 178
To carve a 1057
Paste, almond 1220
Common, for family pies 1207
French puff, or feuilletage 1208
Paste, medium puff 1206
Soyer's recipe for puff 1209
Very good puff 1205
Pastry, and puddings, general observations on 1175-9
Ramakins to serve with cheese course 1650
Sandwiches 1318
To ice or glaze 1334-5
Patties, chicken or fowl 928
Fried 896
Lobster 227
Oyster 289
Pavini cake 1771
Pea, origin of the 1133
Soup 144 green 142
winter, yellow 143
Sweet and heath or wood 1135
Varieties of the 143, 1134
Peas, green 1133
a la Francaise 1134 stewed 1135
Peach, and nectarine 1572
Description of the 1469
Fritters 1469
Peaches, compote of 1572
Preserved in brandy 1573
Pear 1574
Bon Chretien 1576
Pears, a l'Allemande 1470
Baked 1574
Moulded 1471
Preserved 1575
Stewed 1576
Pepper, black 369
Long 399
Plant, growth of the 516
41
White 366
Perch, the 292
Boiled 292
Fried 293
Stewed with wine 294
Pestle and Mortar 421
Petites bouches 1319
Pheasant, the 1041
Broiled 1043
Cutlets 1040
Height of excellence in the 1043
Roast 1041
Brillat Savarin's recipe for 1042
Soup 179
To carve a 1059
Pickle, an excellent 497
Beetroot, to 369
Capsicums, to 385
Cucumbers, to 399
For tongues or beef 611
Gherkins, to 428
Indian (very superior) 451
Lemons, to 456
with the peel on 455
Mixed 471
Mushrooms, to 478
Nasturtiums, to 482
Onions, to 486-7
Spanish, to 527
Oysters, to 491
Red cabbage, to 493
Universal 533
Walnuts, to 534
Pickles of the Greeks and Romans 452
Keeping 451
Pie, apple, or tart 1233
Beefsteak 604
Chicken or fowl 929
Eel 253
Fish and oyster 257
Giblet 966
Grouse 1024
Lark 971
Mince 1311
Mutton 733-4
Partridge 1036
Pigeon 975
Pork, raised 835 little 836
Poultry or game, raised 1340
Rabbit 981
Sole or cod 322
Tench and eel 349
Veal 897
and ham 898 raised 1341 olive 895
Pig, Guinea 997
42
How roast pig was discovered 841 to silence a 812
Novel way of recovering a stolen 819
Sucking, to carve a 842 roast 841
to scald 840
The learned 840
Pig's cheeks, to dry 830
Face, collared 823
Fry, to dress 824
Liver 831
Pettitocs 832
Pigs, Austrian mode of herding 796
English mode of hunting and Indian sticking 800
How pastured and fed formerly 805
Pigeon, the 974
Barb 976
Breeding 974
Carrier 974
Fantail 976
House or dovecot, aspect of 974
Jacobin 976
Necessity of cleanliness in the 974
Nun 975
Owl 976
Pie 975
Pouter 973
Rock 976
Runt 975
To carve a 1003
Trumpeter 975
Tumbler 975
Turbit 976
Wood or wild 975
Pigeons, broiled 973
Roast 974
Stewed 970
Pike, the 293
Baked 296
Boiled 295
Pineapple 1472, 1478
Chips 1577
Fritters 1472
In Heathendom 1578
Preserved 1578
for present use 1579
Pippins, stewed, Normandy 1563
Plaice, the 298
Fried 297
Stewed 298
Plate-cleaning 2317-18
Plover, description of the 1044
To carve a 1066 dress a 1044
Plovers' eggs 1626
Plum, an excellent pudding 1325
Cake, common 1768 nice 1769
43
Jam 1580
Pudding, baked 1324
Pudding sauce 499
Tart 1331
Plums 1330
French, box of 1600 stewed 1583
Cultivation of 1582
Origin of the names of 1580
Preserved 1581
To preserve dry 1582
Poisonous food 2665
Mushrooms 2666
Poisons 2647
Calomel 2658
Copper 2659
Emetic tartar 2656
Lead, and its preparations 2661
Opium and its preparations 2662
Symptoms of having inhaled strong fumes of smelling salts 2655 swallowed 2618
alkalis 2654 arsenic 2656
corrosive sublimate 2657 muriatic acid 2651
nitric acid 2650 oxalic acid 2652 prussic acid 2653 sulphuric acid 2649
Syrup of poppies and Godfrey's cordial 2663
Treatment after taking henbane hemlock, nightshade, or foxglove 2664
Polish tartlets 1320
Pomatum, an excellent 2256
Pork, carving 842
Cheese 799
Cutlets 796
Cutlets or chops 797-8
Griskin of, roast 827
Hashed 801
Leg of, boiled 826 roast 800
to carve a 844
Loin of, roast 829
Pickled, to boil 834
Pies 835
little, raised 836
Sausages, to make 837
To pickle 833
Portable soup 180
Potato, the 147
Analysis of 1138
As an article of food 1148
Bread 1141
Fritters 1474
Patty 1332
Properties of the 1137
Pudding 1333
Qualities of the 1147
44
Rissoles 1147
Salad 1154
Snow 1148
Soup 145-6-7
Starch 1139
Sugar 1136
Uses of the 1140
Varieties of the 1146
Potatoes, a la maitre d'hotel 1144
Baked 1136
Fried, French fashion 1142
German way of cooking 1143
How to use cold 1141
Mashed 1145
Preserving 1143
Puree de pommes de terre 1146
To boil 1137
in their jackets 1138 new 1139
To steam 1140
Potted beef 642-3
Chicken or fowl 930
Ham 815
Hare 1028
Partridge 1037
Shrimps 312
Veal 899
Poulet, a la Marengo 949
Aux cressons 964
Poultry, in season, January to December pp. 33-7
Pound cake 1770
Pounded cheese 1648
Prawn, the 198
Soup 198
Prawns or shrimps, buttered 313
To boil 299
To dress 300
Prescriptions, general remarks on 2580
Blister, an ordinary 2598
Clyster 2582
Draught 2581 common black 2587
Drugs, list of, necessary to carry out all instructions 2579
Liniment 2583
Lotion 2584
Goulard 2585
Opodeldoc 2586
Mixtures, aperient 2588 fever 2589
Pills 2592
compound iron 2591 myrrh and aloes 2590
Poultice 2604
Abernethy's plan for
making a bread-and-water 2595 linseed meal 2596
mustard 2597
Powders 2593
45
Preserved, and dried greengages 1553
Cherries in syrup 1529
Damsons 1539
or any other kind of plums 1540
Ginger 1432
Greengages in syrup 1554
Morello cherries 1561
Mulberries 1560
Nectarines 1562
Oranges 1570
Peaches in brandy 1573
Pineapple 1578
Plums 1581
Pumpkin 1584
Strawberries in wine 1595 whole 1596
Preserves, general observations on 1495, 1507
Primitive ages, simplicity of the 63-4
Prince of Wales soup 148
Property law 2696-8
Prussic acid 2653
Ptarmigan, or white grouse 1045
To carve a 1064
To dress a 1045
Pudding, Alma 1237
Almond, baked 1221 small 1222
Apple, baked, very good 1231 economical 1229
rich 1228 boiled 1232 iced 1290
rich sweet 1230
Apricot, baked 1238
Arrowroot, baked or boiled 1249
Asparagus 1089
Aunt Nelly's 1224
Bachelor's 1241
Bakewell 1242-3
Baroness 1244
Batter, baked 1246
with dried or fresh fruit 1247 boiled 1248
Beefsteak and kidney 605 baked 600
Bread, baked 1250 boiled 1252 brown 1253
Bread, miniature 1254 very plain 1251
Bread-and-butter, baked 1255
Cabinet, or chancellor's 1256
plain, or boiled bread-and-butter 1257
Canary 1258
Carrot, baked or boiled 1259
Christmas, for children, plain 1327 plum 1328
Cold 1262
46
College 1263
Currant, black or red 1266 boiled 1265
Custard, baked 1268 boiled 1269
Damson 1271
Delhi 1272
Empress 1273
Exeter 1274
Fig 1275
Staffordshire recipe 1276
Folkestone pudding pies 1277
German 1279
or Dampfnudeln 1280
Ginger 1281
Golden 1282
Gooseberry, baked 1283 boiled 1284
Half-pay 1286
Herodotus 1287
Hunter's 1288
Iced 1289
Lemon, baked 1295-7 boiled 1298
plain 1299
Macaroni, sweet 1301
Manchester 1300
Manna kroup 1302
Mansfield 1303
Marlborough 1304
Marmalade and vermicelli 1305
Marrow, boiled or baked 1307
Military 1308
Monday's 1312
Mutton 735
Nesselrode 1313
Orange, baked 1314 batter 1249
Paradise 1322
Pease 1323
Plum, an excellent 1325 baked 1324
fresh fruit 1330
Potato 1333
Pound, plum 1329 an unrivalled 1326
Quickly made 1366
Raisin, baked 1336 boiled 1337
Rhubarb, boiled 1338
Rice, baked 1342
more economical 1343
boiled with dried and fresh fruit 1345-6
French, or gateau de riz 1352 ground, boiled or baked 1353 iced 1354
miniature 1355 plain, boiled 1344
47
Roly-poly jam 1291
Royal Coburg 1260
Sago 1367
Semolina, baked 1369
Somersetshire 1374
Suet, to serve with roast meat 1375
Tapioca 1370
Treacle, rolled 1372
Toad-in-the-hole 672 of cold meat 743
Vermicelli 1377
Vicarage 1378
West Indian 1382
Yorkshire 1384
Puddings and pastry, directions for making 1180, 1204 general observations on 1175-1179
Puits d'amour, or puff-paste rings 1321
Pumpkin, preserved 1584
Punch 1839
To make hot 1839
Purchasing a house 2695-98
Quadrupeds, general observations on 585, 597
Quail, description of the 1046
To carve a 1065
To dress a 1046
Queen-cakes 1773
Quenelles a tortue 189
Veal 422
Quince, the 1233
Jelly 1585
Marmalade 1586
Quin's sauce 500
Rabbit, a la minute 980
Angora 985
Boiled 977
Common wild 978
Curried 978
Fecundity of the 981
Fried 979
Habitat of the 977
Hare 985
Himalaya 985
House 982
Hutch 983
Pie 981
Ragout of, or hare 982
Roast or baked 983
Soup 181
Stewed 984
in milk 1874 larded 985
To carve a 1004
Varieties of the 979
Rabbits, fancy 984
Radish, varieties of the 1152
Raised pie, of poultry or game 1340
Pork 835-6
Veal and ham 1841
48
Raisin, the 1327
Raisins, cheese 1587
Grape 1324
Pudding, baked 1336 boiled 1337
Ramakins, pastry 1650
To serve with cheese course 1649
Raspberry, and currant salad 1592 tart 1267
Cream 1175
Jam 1588
Jelly 1589
Vinegar 1828
Raspberries, red and white 1267
Ratafias 1745
Ravigotte, a French salad sauce 501
Reading sauce 502
Rearing by hand 2497-8
Rearing, management, and diseases of infancy and childhood 2415-2577
Receipts 2730
Regency soup 182
Remoulade, or French salad dressing 503
Rent, recovery of 2719-22
Rhubarb, and orange jam 1591
Description of 1339
Jam 1590
Pudding, boiled 1338
Tart 1339
Wine 1829
Ribbons, or silk, to clean 2275
Rice, and apples 1400
Biscuits or cakes 1746
Blancmange 1476
Boiled for curries 1347
Bread 1720
Buttered 1349
Cake 1772
Casserole of, savoury 1350 sweet 1351
Croquettes 1477
Esteemed by the ancients 1349
Fritters 1478
Ground 1746 boiled 1353
Iced 1354
Indian, origin of 150
Milk 1875
Paddy 1347
Pudding, baked 1342 more economical 1343 boiled 1345
plain 1344
with dried or fresh fruit 1346
French, or gateau de riz 1352
Miniature 1355
Qualities of 1342
Snowballs 1479
Souffle 1480
49
Soup 150-1
To boil for curries 1348
Varieties of 1345
Ringworm, cure for 2667
Alterative powders for 2668
Rinsing 2379
Rissoles, beef 465
Roach, the 243
Roasting, age of 65
Memoranda in 657
Rock biscuits 1747
Rolls, excellent 1723
Fluted 1317
Hot 1724
Meat, or sausage 1373
Roux, brown, for thickening sauces 525
White, 526
Rusks, Italian 1733
To make 1734
Sage 427
And onion stuffing 501
Sago, alimentary properties of 1367
How procured 152
Pudding 1367
Sauce for sweet puddings 1368
Soup 152
Salad, a poetic recipe for 508
Boiled 1151
Chicken 931
Dressing 506-8
French 503
Grouse 1026
Lobster 272
Orange 1571
Potato 1154
Scarcity of, in England 505
Summer 1152
Winter 1153
Salads 1153
Salmi de perdrix, or hashed partridge 1038
Salmon, a la Genevese 307
And caper sauce 302
Aversion of the 309
Boiled 301
Collared 303
Crimped 304
Curried 305
Cutlets 306
Growth of the 305
Habitat of the 303
Migratory habits of the 302
Pickled 308
Potted 309
To carve p. 175 choose 301 cure 308
Tribe 304
Salsify, description of 1149
50
To dress 1149
Salt, action of on meat 607
Common 403
Fish 233
Meat, Soyer's recipe for preserving the gravy in 609
Sandwiches, of cheese 1611
Pastry 1318
Toast 1877
Victoria 1491
Sauce, a l'Aurore 511
A la matelote 512
Allemande, or German sauce 509
Anchovy, for fish 362
Sauce, apple, brown 364 for geese or pork 363
Aristocratique 510
Arrowroot, for puddings 1356
Asparagus 365
Bechamel, or French white sauce 367
maigre 368
Benton 370
Beurre noir, or browned butter, a French sauce 374
Bread 371-2
Browning for 373
Butter, melted 376-7 made with milk 380 maitre d'hotel 465 thickened 379
Camp vinegar 381
Caper, for boiled mutton 382
for fish 383
a substitute for 384
Celery, for boiled turkey, poultry, &c. 387 a more simple recipe 388
Cherry, for sweet puddings 1357
Chestnut, brown 391
for turkey or fowls 390
Chili vinegar 393
Christopher North's, for game or meat 394
Consomme, or white stock for 395
Crab, for fish 396
Cream, for fish or white dishes 397
Cucumber 398 white 400
Custard, for sweet puddings or tart 404
Dutch, for fish 405
green, or Hollandaise verte 406
Egg, for salt fish 409
Epicurean 410
Espagnole, or brown Spanish 411
Fennel, for mackerel 412
Fish 413
For boiled puddings 514 steaks 516
wildfowl 519
Genevese, for salmon, trout, &c. 427
Gooseberry, for boiled mackerel 429
Green, for green geese or ducklings 431
51
Horseradish 447
Hot spice 524
Indian chetney 452
Italian, brown 453 white 454
Leamington 459
Lemon, for boiled fowls 457
for fowls and fricassees, white 458 for sweet puddings 1358
Liaison of eggs for thickening 461
Liver and lemon, for poultry 462 parsley 463
Lobster 464
Maigre maitre d'hotel (hot) 467
Maitre d'hotel (hot) 466
Mango chetney (Bengal recipe) 392
Mayonnaise 468
Melted butter 376-8
Mint 469
Mushroom, a very rich and good 479 brown 474
ketchup 472 white 475-6
Onion, brown 485
French, or Soubise 483 white 484
Oyster 492
Parsley and butter 493
Piquante 513
Plum-pudding 499
Quin's (an excellent fish-sauce) 500
Ravigotte 501
Reading 502
Robert 515
Sago, for sweet puddings 1368
Shrimp 522
Soyer's, for plum-puddings 1359
Store, or Cherokee 528
Sweet, for puddings 1360 venison 518
Thickening for 525-6
Tomato 529-32
Tournee 517
Vanilla custard 1361
Wine, excellent for puddings 1362 for puddings 1364
or brandy 1363 white 537-9
Sauces and gravies, in the Middle Ages 433
Manufacture of 510
Pickles, gravies, and forcemeats, remarks on 354, 361
Saucer-cakes, for tea 1774
Sausage, meat cakes 839
Meat stuffing 520
Or meat rolls 1373
Sausages, beef 662
Pork, fried 838 to make 837
52
Veal 904
Savory 446
Savoury jelly for meat pies 521
Savoy, the 140
Biscuits or cakes 1748
Cake 1782
Scarlatina, or scarlet fever 2560-3
Scotch, collops 870 white 871
Eggs 1666
Rarebit, or toasted cheese 1651
Shortbread 1780
Woodcock 1653
Scrap cakes 1779
Scratches 2669
Sea-bream, the 310 baked 310
Mr. Yarrell's recipe 310
Kale, description of 1150
To boil 1150
Seed, biscuits 1749
Cake, common 1775 very good 1776
Semolina, pudding, baked 1369
Qualities of 153
Soup 153
Uses of 1369
Shad, the 311
To dress 311
Shalot, or Eschalot 410
Sheep, the 175
General observations on the 678, 697
Poets on the 730
Sheep's brains, en matelote 740
Feet, or trotters 741
Head, to dress 742 singed 742
Shepherd, the Ettrick 739
The Good 705
Shepherds and their flocks 710
Sherry 1416
Pale 1426
Shortbread, Scotch 1780
Shrimp, the 313
Sauce 522
Shrimps, or prawns, buttered 313 to boil 299
Potted 312
Sick-rooms, caution in visiting 2692
Sirloin, origin of the word 659
Skate, the 315
Boiled 314
Crimped 315
Small, fried 317
Species of 317
To choose 315
With caper sauce (a la Francaise) 316
Smelt, the 319
53
Odour of the 318
Smelts, to bake 318
To fry 319
Snipe, description of the 1047
Snipes, to carve 1060
To dress 1047
Snow cake 1777-8
Eggs, or oeufs a la neige 1482
Snowballs, apple 1235
Rice 1479
Soda, biscuits 1751
Bread 1722
Cake 1781
Carbonate of 1765
Sole, the 320
Flavour of the 324
Or cod pie 322
Soles, a favourite dish of the ancient Greeks 323
Baked 320
Boiled 321
or fried, to carve p. 175
Filleted, a l'Italienne 324
Fricasseed 325
Fried 327
filleted 326
How caught 325
To choose 320
With cream sauce 323 mushrooms 328
Sorrel 131
Qualities of 431
Souffle, apple 1402
Chocolate 1427
Omelette 1461
Rice 1480
To make a 1481
Souffles, general observations on 1388
Soup, a la cantatrice 119
Crecy 126
Flamande 129-30
Julienne 131
Reine 183-4
Solferino 154
Almond 110
Apple 111
Artichoke, Jerusalem 112
Asparagus 113-14
Baked 115
Barley 116
Bread 117
Brilla 166
Broth and bouillon, general remarks on 91-5
Cabbage 118
Calf 's head 167
Carrot 120-1
Celery 122
Chantilly 123
Chemistry and economy of making 96, 103
54
Chestnut, Spanish 124
Cock-a Leekie 134
Cocoanut 125
Crayfish 193
Cucumber 127
Eel 194
Egg 128
Family, a good 190
Fish, stock 192
General directions for making 88
Giblet 168
Gravy 169
Hare 170
Hessian 171
Hodge-podge 191
In season, January to December pp. 57, 104
Kale brose 132
Leek 133
Lobster 195
Macaroni 135
Maigre 136
Making, the chemistry of 96-103
Milk 137
Mock-turtle 172-3
Mutton, good 175
Ox-cheek 176
Ox-tail 177
Oyster 196-7
Pan kail 140
Parsnip 141
Partridge 178
Pea, green 144 inexpensive 142 winter, yellow 143
Pheasant 179
Portable 180
Potage printanier 149
Potato 145-7
Prawn 198
Prince of Wales 148
Rabbit 181
Regency 182
Rice 150-1
Sago 152
Seasonings for 90
Semolina 153
Spanish chestnut 124
Spinach 155
Spring 149
Stew 186-7
of salt meat 185
Tapioca 156
Turkey 188
Turnip 157
Turtle 189
Useful for benevolent purposes 165
Vegetable 159-161 marrow 158
55
Vermicelli 162-3
White 164
Sow, Berkshire 781
Chinese 785
Cumberland 784
Essex 782
Price of, in Africa 816
Yorkshire 783
Soy 497
Soyer's recipe for goose stuffing 505
Spanish onions pickled 527
Spiced beef 665
Spinach, description of 1156
Dressed with cream, a la Francaise 1156
French mode of dressing 1157
Green, for colouring dishes 523
Soup 155
To boil, English mode 1155
Varieties of 155, 1155
Sponge cake 1783
Small, to make 1785
Lemon 1448
Sprains 2671
Sprat, the 331
Sprats 329
Dried 331
Fried in batter 330
Sprouts 1096
Boiled, Brussels 1096
To boil young greens, or 1097
Stables and coachhouse 2204
Heat of 2205
Stains of syrup, or preserved fruits, to remove 2273
Stalls 2207
Stammering 2673
Cure for 2672
Stamp duties 2742
Starch, to make 2391-2
Starching 2390
Stew soup 185-7
Stilton cheese 1639
Stock, browning for 108
Stock, cowheel 1412
Economical 106
For gravies, general 432
For jelly 1411
Medium 105
Rich strong 104
To clarify 109
White 107
Stomach, digestion 2457-9
Stone cream 1483
Store sauce, or Cherokee 528
Strawberry, jam 1594
Jelly 1484
Name of, among the Greeks 1381
Origin of the name 1365
56
Strawberries, and cream 1593
Dish of 1606
To preserve whole 1596 in wine 1595
Stuffing, for geese, ducks, pork, &c 504
Sausage meat for turkey 520
Soyer's recipe for 505
Sturgeon, the 332
Baked 332
Estimate of, by the ancients 333
Roast 333
Stye in the eye 2630
Substitute for milk and cream 1815
Sucking-pig, to carve 842
To roast 841 scald 840
Suffocation, apparent 2674
Carbonic acid gas, choke-damp of mines 2675
Sugar, and beetroot 1211
Cane 1334
French 1211
Icing for cakes 1736
Introduction of 1336
Potato 1136
Qualities of 1212
To boil to caramel 1514
Sulphuric acid 2649
Sultana grape 1326
Suppers 2139-41
Sweetbreads, baked 906
Fried 907
Stewed 908
Sweet dishes, general observations on 1385-8
Swine, flesh of, in hot climates 835
Swineherds of antiquity 836
Saxon 838
Swiss cream 1485
Syllabub, to make 1486
Whipped 1493
Syrup, for compotes, to make 1512
Lemon 1822
Of poppies 2663
To clarify 1513
Tails, strange 652
Tapioca pudding 1370
Soup 156
Wholesomeness of 156, 1370
Tart, apple creamed 1234
Apricot 1239
Barberry, 1245
Cherry 1261
Damson 1270
Gooseberry 1285
Plum 1331
Raspberry and currant 1267
Rhubarb 1339
Strawberry, or any other kind of preserve, open 1365
57
Tartlets 1371
Polish 1320
Tarragon 503
Taxes 2714
Tea 1814
And coffee 1813
Miss Nightingale's opinion on the use of 1864
To make 1814
Teacakes 1786
To toast 1787
Teal, to carve 1067
To roast a 1048
Teething 2510-18
Tenancy, by sufferance 2701
General remarks on 2717
Tench, the 334
And eel-pie 349
Matelote of 334
Singular quality in the 335
Stewed with wine 335
Terms used in cookery, French 87
Thrush and its treatment 2523-37
Thyme 166
Tipsy-cake 1487
an easy way of making 1488
Toad-in-the-hole 672 of cold meat 743
Toast, and water, to make 1876
Sandwiches 1877
Teacakes, to 1787
To make dry 1725 hot buttered 1726
Toffee, Everton, to make 1597
Tomato, analysis of the 1159
Extended cultivation of the 1160
Immense importance in cookery 1153
Sauce 529
for keeping 530-2
Stewed 1159-60
Uses of the 629, 528, 2690
Tomatoes, baked, excellent 1158
Tongue, boiled 673
Pickle for 641
To cure 674-5
To pickle and dress to eat cold 676
Tongues of animals 675
Toothache, cure for the 2678-9
Tourte apple or cake 1236
Treacle, or molasses, description of 1224
Pudding, rolled 1372
Trifle, apple 1404
Gooseberry 1434
Indian 1436
To make a 1489
Tripe, to dress 677
Trout, the 336
Stewed 336
Truffle, the common 1161
58
Impossibility of regular culture of the 1162
Uses of the 1164
Truffles, a l' Italienne 1164
Au naturel 1161
Italian mode of dressing 1163
To dress with champagne 1162
Where found 1163
Turbot, the 333
A la creme 341
Ancient Romans' estimate of the 340
Au gratin 342
Boiled 337
Fillet of, baked 339 a l'Italienne 340
Garnish for, or other large fish 338
To carve a p. 175
To choose 338
Turkey, boiled 986
Croquettes of 987
Difficult to rear the 188
Disposition of the 988
English 990
Feathers of the 991
Fricasseed 988
Habits of the 988
Hashed 989
Hunting 989
Native of America 986
Or fowl, to bone without opening 992-4
Poults, roast 991
Roast 990
Stuffing for 520
Soup 188
To carve a roast 1005
Wild 987
Turnip greens boiled 1169
Or the French navet 1168
Qualities of the 1167
Soup 157
Uses of the 1165
Whence introduced 157
Turnips, boiled 1165
German mode of cooking 1167
In white sauce 1168
Mashed 1166
Turnovers, fruit 1278
Turtle, mock 172-3
Soup, cost of 189
The green 189
Valet, cleaning clothes 2239
Duties of the 2234-8, 2242
Polish for boots 2240-1
Vanilla cream 1490
Custard sauce 1361
Vanille or Vanilla 1490
Veal, a la bourgeoise 869
And ham pie 898
Baked 856
59
Breast of, roast 857 stewed and peas 858 to carve 912
Cake 859
Collops 879
Scotch 870
Veal, collops, Scotch, white 871
Colour of 861
Curried 865
Cutlets 866
a la Maintenon 868 broiled 867
Dinner, a very 897
Fillet of, au Bechamel 883
roast 872 stewed 873
to carve a 914
Frenchman's opinion of 911
Fricandeau of 874-5
Knuckle of, ragout 884 stewed 885
to carve a 915
Loin of au Daube 888 au Bechamel 887 roast 886
to carve 916
Manner of cutting up 854
Minced 891-892 and macaroni 891
Neck of, braised 893 roast 894
Olive pie 895
Patties, fried 896
Pie 897
Potted 899
Quenelles 422
Ragout of, cold 900
Rissoles 901
Rolls 902
Sausages 904
Season and choice of 908
Shoulder of 903
Stewed 905
tendons de veau 909-10
Tete de veau en tortue 911
Vegetable, a variety of the goard 158
Fried 1171
Marrow, a tropical plant 1171 boiled 1170
in white sauce 1173
Soup 158, 159-61
Vegetables, acetarious 1151
And herbs, various 89
Cut for soups 1172
General observations on 1069, 1079
Reduced to puree 1166
In season, January to December pp. 33-7
Venison 1049
60
Antiquity of, as food 444
Hashed 1050
Haunch of, roast 1049
Sauce for 518
Stewed 1051
The new 1051
To carve 1061
Ventilation, necessity of, in rooms lighted with gas 2693 of stables 2206
Vermicelli 162, 1377
Pudding 1377
Soup 162-3
Vicarage pudding 1378
Victoria sandwiches 1491
Vinegar, camp. 381
Cayenne 385
Celery 389
Chili 393
Cucumber 401
Gooseberry 1820
Horseradish 418
Mint 470
Raspberry 1828
Use of, by the Romans 451
Vol-au-vent, an entree 1379
Of fresh strawberries with whipped cream 1381
Sweet, with fresh fruit 1380
Wafers, Geneva 1431
Walnut, the 536
Ketchup 535-6
Walnuts, pickled 534
Properties of the 1599
To have fresh throughout the season 1607
Warts 2680
Washing 2377-8
Coloured muslins, &c. 2380
Flannels 2381
Greasy cloths 2382
Satin and silk ribbons 2384
Silks 2385
Water, rate 2715
Souchy 352-3
Supply of in Rome 1216
Warm 2691
What the ancients thought of 1214
Wax, to remove 2272
Welsh, nectar 1830
Rarebit, or toasted cheese 1652
West-Indian pudding 1382
Wheat, diseases of 1779
Egyptian or mummy 1783
Polish and Pomeranian 1722
Red varieties of 1719
Wheatear, the 996
Wheatears, to dress 996
Whipped, cream 1492
Syllabubs 1493
Whisky cordial 1840
61
Whitebait 348
To dress 348
Whiting, the 343
Au gratin, or baked 346
Aux fines herbes 347
Buckhorn 344
Boiled 343
Broiled 344
Fried 345
Pout and pollack 347
To carve a p. 176 choose 343
Whitlow, to cure a 2681
Widgeon, to carve a 1068
Roast 1052
Will, attestation of a 2757
Advice in making a 2756
Witnesses to a 2746, 2758
Wills 2732-38
Form of 2740-1
Wine, cowslip 1817
Elder 1818
Ginger 1819
Gooseberry, effervescing 1821
Lemon 1823
Malt 1824
Orange 1827
Rhubarb 1829
To mull 1838
Wirebasket 494
Witnesses 2739-51
Woodcock, description of the 1053
Scotch 1653
To carve a 1062
Woodcock, to roast a 1053
Woollen manufactures 737
Woollens 2284
Worms 2409
Wounds 2682
Incised, or cuts 2683, 2686
Lacerated or torn 2684, 2687
Punctured or penetrating 2685, 2688
Yeast 1383
Cake, nice 1788
Dumplings 1383
Kirkleatham 1717
To make, for bread 1716
Yorkshire pudding 1384
ENGRAVINGS.
Almond and blossom 110
Puddings 1222
Almonds and raisins 1598
Anchovy 226
Apple, and blossom 1226
Compote of 1515
Jelly stuck with almonds 1395
Apples, dish of 1598
62
Arrowroot 387
Artichoke, cardoon 1080
Jerusalem 1084
Artichokes 1080
Asparagus 114
On toast 1087
Tongs 1087
Bacon, boiled 804
For larding, and needles 828
Bain Marie 430
Bantams, black 939
Feather-legged 958
Barbel 229
Barberry 1245
Barley 116
Basil 417
Basin, pudding 1200
Basket, wire 494
Bay, the 512
Bean, broad 1092
French 1151
Haricot 1120
Scarlet runner 1090
Beef, aitchbone of 677
Brisket of, to carve a 677
Collared 617
Ribs of, to carve a 677
Round of, to carve a 677
Beef, side of, showing the several joints 595
Sirloin of 659
" to carve a 677
Steak pie 604
Tongue 675
" to carve a 677
Beetroot 1094
Birds 917
Blackcock 1019
Roast 1019
" to carve a 1054
Blacking-brush box 2342
Blancmange 1409
Mould for 1408, 1442
Boar, Westphalian 787
Bread, &c. 1658
Loaf of, cottage 1718
Tin 1718
Brill, the 230
Brocoli 1095
Boiled 1095
Broom, carpet 2293
Long hair 2306
Brush, banister 2302
Cornice 2327
Crumb 2321
Dusting 2327
Furniture 2310
Plate 2317
Scrubbing 2306
63
Staircase 2302
Stove 2294
