The Book of Household Management, by Isabella Beeton

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
 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
 Soufflé 1402
 Soup 111
 Tart, creamed 1234
  or pie 1233
 Tourte or cake 1236
 Trifle 1404
 Universally popular 1236
 Uses of the 1225–6
Apples, à la Portugaise 1398
 And rice 1400
   a pretty dish 1397
 Buttered 1390
 Compote of 1515
 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
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, à la poulette 1093
 French mode of cooking 1091
 Haricots and minced onions 1121
  blancs à la maitre d’hôtel 1120
  blancs, or white haricots 1119
  and lentils 1119
 Nutritive properties of 1092
 Origin and varieties of 1093
Béchamel, 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, à 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
 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
 Marrow-bones 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
 Ragoût 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
 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 à 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
 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, à 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
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’hôtel 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
 Plain, or boiled bread-and-butter pudding 1257
Café au lait 1812
 Noir 1813
Cake, almond 1752
 Breakfast, nice 1739
 Bride or Christening 1753
 Christmas 1754
 Cocoa-nut 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, à la Maitre d’hôtel 864
   boiled 876–7
   collared 862
   club 867
   fricasseed 863
   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
  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, à 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
  à la crême 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
 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
 Soufflé 1427
 To make 1807
Cholera, and autumnal complaints 2624
Christmas, cake 1754
 Plum-pudding, very good 1328
 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
Coach-house and stables 2204
Coach-house 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
Cocoa-nut, 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 Béchamel 239
  créme 233
 A l’Italienne 241
 A la maitre d’hôtel 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, Café au lait 1812
 Café noir 1813
 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
  ragoût 656
  rissoles 615
  rolls 647
  sliced and broiled 664
  stewed, and celery sauce 667
   with oysters 668
 Calf’s head, a la maitre d’hôtel 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
   ragoût of 1021
 Fish, and oyster pie 257
  cake 258
  cod, à la Béchamel 239
   à la crême 238
   curried 237
   pie 235–6
  salmon, curried 305
  scallop 350–1
  turbot, à la crême 341
   au gratin 342
   fillets of, baked 339
   à l’Italienne 340
 Fowl, à la Mayonnaise 962
  boudin, à la Reine 961
  croquettes of 953–4
  fricasseed 946
  fried 947–8
  hashed 955
   Indian fashion 957
  Indian dish of 959
  minced 956
   à la Béchamel 950
  or chicken, curried 942
  ragoût 951
  scollops 658
  sauté, 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
  ragoût 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 Béchamel 883
  loin of, au Béchamel 887
  minced 889–92
  olive pie 895
  patties, fried 896
   ragout of 900
  rissoles 901
  rolis 902
  tête 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
 Oranges 1565
 Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on 1508
Consommé, 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, à 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
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
 Pâté brisée, 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, à 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
 Lamb 747
 Mutton 732
  Italian 723
  of cold 714
 Pheasant 1040
 Pork 796–8
 Salmon 306
 Sauce for 513
 Veal 866
  à 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, à la vanille 1428
Date, the 1605
Debts 2725
 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
  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
 Bow-bill 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 ragoût a whole 933
 Varieties of the 933
 Wild, the 934, 937, 1022
  hashed 1020
  ragoût 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
 The common 250
 Tribe, the 249
 Voracity of the 253
Eels, à 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, à la maitre d’hôtel 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 à 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, à la Française 1118
 Genus of 1116
 Plant 169
 Stewed 1117
 To dress 1116
Entrée, beef or rump steak, stewed 666
 Beef, minced collops 619
 Boudin à 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
  sauté with peas 960
 Lamb, cutlets 747
  sweetbreads and asparagus 757
  another way
  to dress 758
 Lark pie 971
 Lobster-curry 274
Entrée, lobster cutlets 275
 patties 277
 Oyster patties 289
 Sweetbreads, baked 906
  fried 907
  stewed 908
 Veal cutlets 866
  à la Maintenon 868
  broiled 867
  collops 879
  fricandeau of 874–5
  tendons de veau 909–10
  tête 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
 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 à 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
Fowl, à la Mayonnaise 962
 And rice croquettes 953
 Boiled 938
  à la Béchamel 943
  to carve 1000
  with oysters 944
  rice 940
 Boudin à 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
  à la Béchamel 950
 Pillau 963
 Poulet aux cressons 964
  à la Marengo 949
 Ragoût of 951
 Roast 952
  stuffed 965
   to carve a 1001
Sauté, with peas 960
 Scallops 958
 To bone for fricassees 995
Fowls, à 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
 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
 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
 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
Hair-dressing 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 à la maître d’hôtel 1120
 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
 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
 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
 Cow-heel, 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 á 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
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
 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 blade-bone 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
 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 Française 273
 Ancient mode of cooking the 275
 Celerity of the 273
 Curry (an entrée) 274
 Cutlets (an entrée) 275
 Hot 271
 How it feeds 278
 Local attachment of the 277
 Patties (an entrée) 277
 Potted 278
 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
Maître d’hôtel 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
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
 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
 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
  ragoût 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
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
 Soufflé 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
  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 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
  à la Française 1134
  stewed 1135
Peach, and nectarine 1572
 Description of the 1469
 Fritters 1469
Peaches, compote of 1572
 Preserved in brandy 1573
Pear 1574
 Bon Chrétien 1576
Pears, à l’Allemande 1470
 Baked 1574
 Moulded 1471
 Preserved 1575
 Stewed 1576
Pepper, black 369
 Long 399
 Plant, growth of the 516
 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
 Beef-steak 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
 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
 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
 Rissoles 1147
 Salad 1154
 Snow 1148
 Soup 145–6-7
 Starch 1139
 Sugar 1136
 Uses of the 1140
 Varieties of the 1146
Potatoes, à la maître d’hôtel 1144
 Baked 1136
 Fried, French fashion 1142
 German way of cooking 1143
 How to use cold 1141
 Mashed 1145
 Preserving 1143
 Purée 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, à 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
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
 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 gâteau de riz 1352
  ground, boiled or baked 1353
  iced 1354
  miniature 1355
  plain, boiled 1344
 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-inthe-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 à tortue 189
 Veal 422
Quince, the 1233
 Jelly 1585
 Marmalade 1586
 Quin’s sauce 500

Rabbit, à 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
 Ragoût 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
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
Rémoulade, 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 gâteau de riz 1352
 Miniature 1355
 Qualities of 1342
 Snowballs 1479
 Soufflé 1480
 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, à 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
 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, à 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
 Béchamel, 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’hôtel 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
 Consommé, 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
 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 maître d’hôtel (hot) 467
 Maître d’hôtel (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
 Tournée 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
 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 (à la Française) 316
Smelt, the 319
 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 à 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, à 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
Soufflé, apple 1402
 Chocolate 1427
 Omelette 1461
 Rice 1480
 To make a 1481
Soufflés, general observations on 1388
Soup, à 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
 Chestnut, Spanish 124
 Cock-a Leekie 134
 Cocoa-nut 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
 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, à la Française 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 coach-house 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, cow-heel 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
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
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-inthe-hole 672
 of cold meat 743
Toast, and water, to make 1876
 Sandwiches 1877
 Tea-cakes, 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
 Impossibility of regular culture of the 1162
 Uses of the 1164
Truffles, à l’ Italienne 1164
 Au naturel 1161
 Italian mode of dressing 1163
 To dress with champagne 1162
 Where found 1163
Turbot, the 333
 À la crême 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
 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
  à la Maintenon 868
  broiled 867
 Dinner, a very 897
 Fillet of, au Béchamel 883
  roast 872
  stewed 873
  to carve a 914
 Frenchman’s opinion of 911
 Fricandeau of 874–5
 Knuckle of, ragoût 884
  stewed 885
  to carve a 915
 Loin of au Daube 888
  au Béchamel 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
 Ragoût of, cold 900
 Rissoles 901
 Rolls 902
 Sausages 904
 Season and choice of 908
 Shoulder of 903
 Stewed 905
  tendons de veau 909–10
 Tète 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 purée 1166
 In season, January to December pp. 33–7
Venison 1049
 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 entrée 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
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 2750
 Advice in making a 2732
 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
Wire-basket 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

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