Mrs. Beeton

farmhouse with animals and people

“THE FREE, FAIR HOMES OF ENGLAND.”

Mrs. Hemans

THE BOOK
OF
HOUSEHOLD MANAGEMENT;

Comprising Information for the

MISTRESS,

HOUSEKEEPER,

COOK,

KITCHEN-MAID,

BUTLER,

FOOTMAN,

COACHMAN,

VALET,

UPPER AND UNDER HOUSE-MAIDS,

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.

LONDON:
S. O. BEETON, 248, STRAND, W.C.

1861.

LONDON:
COX AND WYMAN, PRINTERS, GREAT QUEEN-STREET,
LINCOLN’S-INN FIELDS.

iii

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 formulæ 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 iv 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 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

v

GENERAL CONTENTS.

CHAP PAGE
1. THE MISTRESS 1
2. THE HOUSEKEEPER 21
3. ARRANGEMENT AND ECONOMY OF THE KITCHEN 25
4. INTRODUCTION TO COOKERY 39
5. GENERAL DIRECTIONS FOR MAKING SOUPS 47
6. RECIPES 55
7. THE NATURAL HISTORY OF FISHES 105
8. RECIPES 115
9. SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.—GENERAL REMARKS 177
10. RECIPES 179
11. VARIOUS MODES OF COOKING MEAT 257
12. GENERAL OBSERVATIONS ON QUADRUPEDS 269
13. RECIPES 277
14. GENERAL OBSERVATIONS ON THE SHEEP AND LAMB 319
15. RECIPES 331
16. GENERAL OBSERVATIONS ON THE COMMON HOG 361
17. RECIPES 373
18. GENERAL OBSERVATIONS ON THE CALF 401
19. RECIPES 405
20. GENERAL OBSERVATIONS ON BIRDS 437
21. RECIPES 443
22. GENERAL OBSERVATIONS ON GAME 507
23. RECIPES 513
24. GENERAL OBSERVATIONS ON VEGETABLES 543
25. RECIPES 551
26. GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY 605
27. RECIPES 612
28. GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLÉS, OMELETS, AND SWEET DISHES 695
29. RECIPES 697
vi 30. GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES 755
31. RECIPES 762
32. GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS 806
33. RECIPES 811
34. GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES 830
35. RECIPES 838
36. GENERAL OBSERVATIONS ON BEVERAGES 871
37. RECIPES 875
38. INVALID COOKERY 893
39. RECIPES 894
40. DINNERS AND DINING 905
41. DOMESTIC SERVANTS 961
42. THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD 1025
43. THE DOCTOR 1061
44. LEGAL MEMORANDA 1097

ERRATA.

The Errata are included here for completeness. All listed corrections have been made in the text.

Page 657, last line but one from bottom of page, for 8d. read 8s.

Page 121, first line, for “one tablespoonful” read “one small teaspoonful.”

Page 705, eleven lines from bottom, for 2s. read 3s. 6d.

Page 707, twelfth line from bottom, for 1s. 8d. read 3s. 3d.

Page 715, eighth line from bottom, for 1s. 6d. read 2s.

Page 716, seven lines from top, for 2s. read 3s. 6d.

Page 718, first line from top, for 2s. read 4s. 6d.

Page 719, second line from bottom, for 3s. read 4s. 6d.

Page 720, eleventh line from bottom, for 2s. 3d. read 3s. 6d.

vii

ANALYTICAL INDEX.

All page or section references are given as printed—that is, I haven’t hand-checked every individual one—unless there was a flagrant error. For example, a series of items under Wills were off by a count of 7, leading to nonexistent sections.

 A   B   C   D   E   F   G   H   I   J   K   L   M 
 N   O   P   Q   R   S   T   V   W   Y 

List of Engravings
List of Plates

Note.—Where a “p” occurs before the number for reference, the page, and not the paragraph, is to be sought.

Paragraph
Accidents, injuries, &c. remarks on 2578
Agreements 2705-7
Alexanders 1108
Alkalies 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
Charlotte aux pommes, an easy method of making 1419
Cheesecakes 1226
Constituents of the 1229
Custard, baked 1389
Dumplings, baked 1225
Dumplings, boiled 1227
Fritters 1393
Ginger 1424, 1516
Jam 1517
Jelly 1518-19
Jelly, clear 1396
Jelly or marmalade 1395
Pudding
baked, rich 1228
baked, more economical 1229
baked, very good 1231
boiled 1232
iced 1290
rich, sweet 1230
Sauce, brown 364
Sauce, for geese or pork 363
Snow 1401
Snowballs 1235
Soufflé 1402
Soup 111
Tart, creamed 1234
Tart, 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
And rice, a pretty dish 1397
Buttered 1390
Compote of 1515
Dish of 1603
Flanc of 1391-2
Ginger 1424
Iced 1394
In red jelly 1399
Stewed, and custard 1403
To preserve 1230
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
viii 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
Compositæ 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
Curing and keeping it free from rust 806-9
Curing in the Devonshire way 821
Curing 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
Baked, with fruits 1247
Boiled 1248
Orange 1249
Bay or laurel
Varieties of 189
Consecrated by priests 512
Bean, haricot, the 1120
Beans
Boiled, broad or Windsor 1092
Boiled, French 1090
Broad, à la poulette 1093
French mode of cooking 1091
Haricots
and minced onions 1121
blancs à la maître 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 267
Maigre, or without meat 368
Sauce 406
Beef
Aitchbone of, boiled 607
Aitchbone of, to carve an p. 316
A la mode 601-2
Baked 598-9
Baron of 670
Bones, broiled 614
Brisket of, à la Flamande 649
Brisket of, to carve a p. 317
Brisket of, to stew 669
Broiled, and mushroom sauce 612
Broiled, and oyster sauce 613
Cake 610
Carving p. 316
Collared 617
Collops 618
Collops, 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
Ribs of, roast 657
Ribs of, to carve p. 317
Rissoles 645
Roast 658
Rolled 646
Rolls 647
Round of, boiled 608
Round of, miniature 648
Round of, to carve a p. 318
ix b Round of, to pickle part of a 655
Rump of, stewed 670
Rump steak 666
Sausages 662
Seasons for 611
Shin of, stewed 671
Sirloin of, roast 659
Sirloin of, roast, to carve a p. 317
Sliced and broiled 664
Spiced (to serve cold) 665
Steak
a fried rump 626
and kidney pudding 605
and oyster sauce 603
broiled 611
pie 604
pudding, baked 600
rolled, roasted, and stuffed 663
stewed, and celery sauce 667
stewed, with oysters 668
with fried potatoes 606
Tea, baked 1860
Tea, savoury 1859
Tea, 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
To salt, Dutch way 661
Beef-tea
Dr. Christison on 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 pp. 914-17
March pp. 918-21
April pp. 922-25
May pp. 926-29
June pp. 930-33
July pp. 934-36
August pp. 937-39
September pp. 940-42
October pp. 943-45
November pp. 946-48
December pp. 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 p. 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 p. 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
Importance of the boar’s head 815
The Westphalian Boar 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
-and-butter 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 1251
Rice 1720
Sauce 371-2
Sippets of, fried 425
Soda 1722
x 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, quickly made 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
Duties 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 498
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 padding 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
boiled with parsley and butter 860
broth 1862
xi 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
Duck, 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
saddle of 762
shoulder of 763
Partridge 1057
Pheasant 1059
Pigeon 1003
Plover 1066
Pork 842
Pork, 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
Sauce (a more simple recipe) 388
Soup 122
Stewed 1110
Stewed à la crême 1108
Stewed, 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 1641
Damson 1536
Decomposed 1638
Fondue 1643
Fondue, Brillat Savarin’s 1644
General observations on 1620-2
Macaroni, as usually served with 1645-7
Mode of serving 1640
Pork 799
xii Pounded 1648
Raisin 1587
Ramakins, to serve with 1649-50
Sandwiches 1641
Scotch rarebit 1651
Smoking 1640
Stilton 1639
Toasted, or Scotch rarebit 1651
Toasted, or Welsh rarebit 1052
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
Sauce, for fowls or turkey 390
Spanish, soup 124
Uses of the 124
Chicken
Boiled 938
Broth 1863
Curried 942
Cutlets 926
Cutlets, French 927
Fricasseed 945
Or fowl patties 928
Or fowl 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 1602
Cream 1430
History of 1807
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
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
A la crême 238
A l’Italienne 241
A la maître d’hôtel 240
Curried 237
Head and shoulders of 232
Head and shoulders, to carve p. 174
Pie 235-6
Preserving 233
Salt, (commonly called salt fish) 233
Sounds 233
Sounds, 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
broiled, and 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 643
ragoût 656
rissoles 645
xiii rolls 647
sliced and broiled 664
stewed, and celery sauce 667
stewed, with oysters 668
Calf’s head
à la maitre d’hôtel 864
fricasseed 863
hashed 878
Chicken
cutlets 927
or fowl patties 928
or fowl, potted 930
or fowl salad 931
Duck
hashed 932
stewed and peas 935-6
stewed and turnips 937
wild, hashed 1020
wild, ragoût of 1021
Fish
and oyster pie 257
cake 258
cod, à la Béchamel 239
cod, à la crême 238
cod, curried 237
cod, pie 235-6
salmon, curried 305
scallop 350-1
turbot, à la crême 341
turbot, au gratin 342
turbot, fillets of, baked 339
turbot, fillets of, 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
hashed, Indian fashion 957
Indian dish of 959
minced 956
minced, 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
ragoût of 900
rissoles 901
rolls 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 1546
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
General 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
Heel, stock for jellies 1412
Pox, or vaccination 2543-6
Pox, 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
xiv 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
Orange, 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
Pâte brisée, or French, for raised pies 1216
Short, common 1212
Short, 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
Sauce, white 400
Soup 127
Vinegar (a very nice addition to salads) 401
Cucumbers
À la poulette 1112
Fried 1113
For winter use 402
Pickled 399
Preserving (an excellent way) 403
Stewed 1114
Stewed, with onions 1115
To dress 1111
Curds and whey 1629
Currant
Dumplings 1264
Fritters 1429
Jam, black 1530
Jam, red 1532
Jelly, black 1631
Jelly, red 1533
Jelly, white 1534
Pudding, black or red 1266
Pudding, 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
Pudding, boiled 1269
Sauce for sweet puddings or tarts 404
Tartlets, or Fanchonnettes 1315
Cutlets
Chicken 926
Chicken, French 927
Invalid’s 1865
Lamb 747
Mutton 732
Mutton, Italian 723
Mutton, of cold 714
Pheasant 1040
Pork 796-8
Salmon 306
Sauce for 513
Veal 866
Veal à la Maintenon 868
Veal, broiled 867
Cygnet, the 998
Dace, the 243
Dairy, the 2358
Butter, colouring of 2366
Butter, milk 2368
Butter, washing 2367
Churning 2365
Churns 2362
Cleaning the churn, See 2368
Cows, cost of keep for 2370
Devonshire system 2369
Hair sieve 2360
Maid, charge of dairy produce 2371
Maid, duties of the 2357
Milk, dishes 2361
Milk, general management of 2364
Milk, 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 2748
Estate chargeable with 2748
Decanters, to clean 2198, 2336
Deer, the 1049
Fallow 1050
Roebuck 1051
xv Stag 1051
Delhi pudding 1272
Dentition 2509
Dessert
Biscuits 1742
Dishes 1598
Dishes, general remarks on 1509
Devonshire
Cream 1630
Junket 1631
Diarrhœa 2574-7
Dilapidations 2718
Dinners
And dining 1879-86
A la Russe 2137-8
A la Russe 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,
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
Roast, to carve a 999
Rouen 934
Snares in Lincolnshire 937
Stewed, and peas 935-6
Stewed, and turnips 937
To ragoût a whole 933
Varieties of the 933
Wild, the 931, 937, 1022
Wild, hashed 1020
Wild, ragoût of 1021
Wild, roast 1022
Wild, 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
Sauce, 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 255
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 maître 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
Œufs au plat, or au miroir 1661
Plovers’ 1662
Poached 1663
Poached, with cream 1664
Primitive method of cooking 1658
Quality of 1654-5
Scotch 1666
Snow, or œufs à la neige 1482
To choose 1654
To keep fresh for several weeks 1655
To 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
Calf’s liver, larded and roasted 882
Chicken and rice croquettes 953-4
Chicken cutlets 926
Chicken or fowl, fricasseed 945
Fowl, hashed 955
Fowl, sauté with peas 960
Lamb, cutlets 747
Lamb, sweetbreads and asparagus 757
Lamb, sweetbreads, another way to dress 758
Lark pie 971
Lobster-curry 274
xvi Lobster cutlets 275
Lobster patties 277
Oyster patties 289
Sweetbreads, baked 906
Sweetbreads, fried 907
Sweetbreads, stewed 908
Veal
cutlets 866
cutlets à la Maintenon 868
cutlets, 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 2281
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
General directions for dressing 219-25
General 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
and epilepsy, distinctions between 2637
and hysterics, distinctions between 2639
and 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
To preserve 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 2199
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 418
For cold savoury pies 415
For various kinds of fish 416
For 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
with rice 940
Boudin à la reine 961
Broiled and mushroom sauce 939
Croquettes 954
Curried 941-2
xvii Fricasseed 945-6
Fried 947-8
Hashed 955
Hashed, an Indian dish 957
House, the 944
House, stocking the 945
Indian dish of 959
Minced 956
Minced, à la Béchamel 950
Pillau 963
Poulet aux cressons 964
Poulet 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
Bantam, feather-legged 958
Best to fatten 951
Best way to fatten 950
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
Dish of 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 966
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
Nuts, Sunderland 1761
Thick 1760
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
Roast, 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
Jam, white or green 1549
Jelly 1550
Pudding, baked 1283
xviii 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
Brown, without meat 437
Cheap, for minced veal 443
Cheap, for hashes 440
For roast meat 433
For venison 444
General stock for 432
Jugged, excellent 441
Kettle 432
Made without meat, for fowls 439
Orange 488
Rich, for hashes and ragoûts 438
Roux, for thickening brown 525
Roux, for thickening white 526
Soup 169
Veal, for white sauces, fricassees 412
Greengage jam 1552
Greengages
Compote of 1551
To preserve dry 1553
To preserve 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
Harness, cleaning old 2221-2
Harness paste 2220
Shoeing 2217
Watering horses 2212, 2216
Wheel-grease 2224
Grouse
Description of the 1025-26
Pie 1024
Roast 1025
Salad 1026
To carve a 1058
Gruel
Barley 1856
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 813
Omelet 1457
Potted 814-5
To bake a 810
To boil a 811
To carve a 843
To give it an excellent flavour 812
To glaize 430
Hams
Curing of 822
For curing 816
To cure in the Devonshire way 821
To cure sweet, in the Westmoreland way 818
To pickle 819
To salt two 817
To 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 416
Sweet 417
Herodotus pudding 1287
Herring, the 268
Red 267
Herrings
Baked, white 268
Red, or Yarmouth bloaters 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 2408, 2564
Symptoms of 2565
Treatment of 2566-7
Horse, the 2203
Horses
Choosing 2231
Exercising 2213
xix Feeding 2224-45
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 2311
Carpet-sweeping 2312
Chips broken off furniture 2330
Cleanings, periodical 2326-9
Dress of the 2319
Dusting 2313
Duties after dinner 2321
Duties, evening 2322
Duties, 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
Plate, 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
furniture paste 2310
furniture 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
For cakes, sugar 1736
Indian
Chetney sauce 452
Corn-flour bread 1721
Curry powder 449
Fritters 1435
Mustard 450
Pickle 451
Trifle 1435
Infant, the 2469-2577
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
Sauce, white 454
Jam
Apple 1517
Apricot, or marmalade 1522
Carrot 1525
Cherry 1528
Currant, black 1530
Currant, red 1532
Damson 1538
Gooseberry 1547-8
Gooseberry, white or green 1549
Greengage 1552
Omelet 1460
Plum 1580
Raspberry 1588
Rhubarb 1590
Rhubarb and orange 1591
Roly pudding 1291
Strawberry 1594
Jaunemange 1439
Jelly
Apple 1518-19
Apple, clear 1396
Apple, 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
Currant, red 1533
Currant, white 1534
General observations on 1386
Gooseberry 1550
Invalid’s 1869
Isinglass or gelatine 1413
Lemon 1447
Liqueur 1449
Moulded with fresh fruit 1440
Moulded with slices of orange 1455
Of two colours 1441
Open with whipped cream 1453
Orange 1454
Quince 1585
Raspberry 1589
Savoury, for meat pics 521
Stock for, and to clarify it 1411
Strawberry 1484
To clarify syrup for 1415
Jewels 2286
xx John dory, the 248
To dress the 248
Joints, injuries to 2616
Julienne, soup à la 131
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
Utensils, 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 2243, 2260-2
Duties, when from home 2280
Duties, evening 2281
Epaulettes of gold or silver 2287
Fashions, repairs, &c. 2263
Hairdressing 2248
Hairdressing, lessons in 2219
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
Flowers, to revive after packing 2290
Fruit-spots, to remove 2270
Furs, leathers, and woollens 2284
Grease-spots from cotton or woollen materials, to remove 2268
Grease-spots from silks or moires, to remove 2269
Hair, a good pomade for the 2253-4
Hair, a good wash for the 2252
Hair, 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
Breast of, stewed 745
Carving 764
Chops 746
Cutlets and spinach 747
Fore quarter, to carve a 764
Fore quarter, to roast a 750
Fry 748
General observations on the 698-702
Hashed and broiled blade-bone of 749
Leg of, boiled 751
Leg of, roast 752
Loin of, braised 753
Saddle of 754
Shoulder of 755
Shoulder of, 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 825
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. 2389
flannels 2381
greasy cloths 2382
satin and silk ribbons 2384
silk handkerchiefs 2383
silks 2385
Laurel, or bay 180
xxi 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 2744-7
Bequests, &c. 2744-9
Legacy duty 2743
Legal memoranda 2694-2751
Lemon
Anti-venomous 455
Biscuits 1743
Blancmange 1442
Brandy 460
Cake 1764
Cheesecakes 1292
Cream 1443
Cream (economical) 1444
Creams 1445
Creams or custards 1446
Dumplings 1294
Essence of 2274
Fruit of the 405
Jelly 1447
Juice of the 456
Mincemeat 1293
Pudding, baked 1295-7
Pudding, boiled 1298
Pudding, plain 1299
Rind or peel 460
Sauce for boiled fowls 457
Sauce for sweet puddings 1358
Sponge 1448
Syrup 1822
Thyme 458
To pickle with the peel on 455
To pickle 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 163
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
After dinner 2350-1
Bedrooms, attention to 2352
Bedrooms, 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
General 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’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
xxii Marble, to clean 2333-4
Marjoram, species of 173, 415
Marlborough pudding 1304
Marmalade
And vermicelli pudding 1305
Of Apricots 1522
Orange 1566-7
Orange, an easy way of making 1568
Orange, 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 1559
Meringues 1451
Military puddings 1308
Milk
And cream, separation of 1627
And cream, 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
Dress and fashion 11
Dress of the 13
Early rising 3
Etiquette of evening parties 40-3
Etiquette of 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 1560
Mulberry, description of the 1560
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
Sauce, very rich and good 479
Sauce, white 475-6
Varieties of the 1125
Mushrooms
Baked 1124
Broiled 1125
Pickled 478
Stewed 1127
Stewed, in gravy 1128
To dry 473
To preserve 1126
To procure 1127
Mustard 450
How to mix 480
Indian 450
Tartar 481
Mutton
Baked minced 703
Breast of, boiled 704
Breast of, (excellent way to cook a) 709
Broiled, and tomato sauce 710
Broth, quickly made 1873
Broth, to make 1872
Carving 759-63
China chilo 712
xxiii Chops, broiled 711
Collops 731
Curried 713
Cutlets, of cold 714
Cutlets, Italian 723
Cutlets, with mashed potatoes 732
Dormers 715
Fillet of, braised 707
Haricot 716-18
Hashed 719
Haunch of, roast 726
Haunch of, roast, to carve a 759
Hodge-podge 720
Irish stew 721-2
Kidney, broiled 724
Kidney, fried 725
Leg of
boiled 705
boned and stuffed 706
braised 708
roast 727
to carve a 760
Loin of, to carve a 761
Loin of, roast 728
Loin of, rolled 729
Neck of, boiled 730
Neck of, ragoût of 736
Neck of, roast 737
Pie 733-4
Pudding 735
Qualities of various 707
Saddle of, roast 738
Saddle of, to carve a 762
Shoulder of, roast 739
Shoulder of, 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
Home-made 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
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 2420
Nurse, Wet
Abstinence from improper food 2441
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 Curé’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 435
Sauce, or Soubise, French 483
Sauce, white 484
Soup 138-9
Onions
Burnt, for gravies 1130
Pickled 486-7
Spanish, baked 1129
Spanish, pickled 527
Spanish, stewed 1131
Open jam tart 1365
Opium and its preparations 2662
Orange
And cloves 1565
Brandy 1826
Cream 1463-4
Fritters 1465
Gravy 488
In Portugal, the 1565
Jelly 1454
xxiv Jelly, moulded with slices of orange 1455
Marmalade 1566-7
Marmalade, an easy way of making 1568
Marmalade, 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
Cheek, stewed 638
Feet, or cowheel, fried 639
Tail, broiled 652
Tail, soup 177
Tails, stewed 640
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
Fried, 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 pics 1207
French puff, or feuilletage 1208
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
Soup, green 142
Soup, 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
Roast, 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 641
Gherkins, to 428
Indian (very superior) 451
Lemons, to 456
Lemons, with the peel on 455
Mixed 471
Mushrooms, to 478
Nasturtiums, to 482
Onions, to 486-7
Onions, Spanish, to 527
xxv c Oysters, to 491
Red cabbage, to 498
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
Pork, raised, little 836
Poultry or game, raised 1340
Rabbit 981
Sole or cod 322
Tench and eel 349
Veal 897
and ham 898
and ham, raised 1341
olive 895
Pig
Guinea 997
How roast pig was discovered 841
How to silence a 812
Novel way of recovering a stolen 819
Sucking, to carve a 842
Sucking, roast 841
Sucking, to scald 840
The learned 840
Pig’s
Cheeks, to dry 830
Face, collared 823
Fry, to dress 824
Liver 831
Pettitoes 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 976
Pike, the 295
Baked 296
Boiled 295
Pineapple 1472, 1478
Chips 1577
Fritters 1472
In Heathendom 1578
Preserved 1578
Preserved 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
To dress a 1044
Plovers’ eggs 1662
Plum
An excellent pudding 1325
Cake, common 1768
Cake, nice 1769
Jam 1580
Pudding, baked 1324
Pudding sauce 499
Tart 1331
Plums 1330
French, box of 1600
French, 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 2660
Lead, and its preparations 2661
Opium and its preparations 2662
Symptoms of having inhaled strong fumes of smelling salts 2655
Symptoms of having swallowed 2648
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
xxvi Cutlets or chops 797-8
Griskin of, roast 827
Hashed 801
Leg of, boiled 826
Leg of, roast 800
Leg of, to carve a 844
Loin of, roast 829
Pickled, to boil 834
Pies 835
Pies, little, raised 836
Sausages, to make 837
To pickle 833
Portable soup 180
Potato, the 147
Analysis of the 1138
As an article of food 1148
Bread 1141
Fritters 1474
Pasty 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 maitre 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
To boil, in their jackets 1138
To boil, 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
Draught, 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 2697
Powders 2593
Preserved
And dried greengages 1553
Cherries in syrup 1529
Damsons 1539
Damsons, 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
Strawberries, 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
Almond, small 1222
Apple
baked, very good 1231
baked, economical 1229
baked, rich 1228
boiled 1232
iced 1290
rich sweet 1230
Apricot, baked 1238
Arrowroot, baked or boiled 1240
Asparagus 1089
Aunt Nelly’s 1224
Bachelor’s 1241
Bakewell 1242-3
Baroness 1244
Batter
baked 1246
baked, with dried or fresh fruit 1247
boiled 1248
Beefsteak and kidney 605
Beefsteak, baked 600
Bread
baked 1250
boiled 1252
brown 1253
xxvii miniature 1254
very plain 1251
Bread-and-butter, baked 1255
Cabinet, or chancellor’s 1256
Cabinet, plain, or boiled bread-and-butter 1257
Canary 1258
Carrot, baked or boiled 1259
Christmas, for children, plain 1327
Christmas, plum 1328
Cold 1262
College 1263
Currant, black or red 1266
Currant, boiled 1265
Custard, baked 1268
Custard, boiled 1269
Damson 1271
Delhi 1272
Empress 1273
Exeter 1274
Fig 1275
Fig, Staffordshire recipe 1276
Folkestone pudding pies 1277
German 1279
German, or Dampfnudeln 1280
Ginger 1281
Golden 1282
Gooseberry, baked 1283
Gooseberry, 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
Orange, batter 1249
Paradise 1322
Pease 1323
Plum
an excellent 1325
baked 1324
fresh fruit 1330
Potato 1333
Pound, plum 1329
Pound, plum, an unrivalled 1326
Quickly made 1366
Raisin, baked 1336
Raisin, boiled 1337
Rhubarb, boiled 1328
Rice
baked 1342
baked, 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-in-the-hole 672
Toad-in-the-hole, of cold meat 743
Vermicelli 1377
Vicarage 1378
West Indian 1382
Yorkshire 1334
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
Stewed in milk 1874
Stewed, 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 1341
Raisin, the 1327
xxviii Cheese 1587
Grape 1324
Pudding, baked 1336
Pudding, boiled 1337
Ramakins
Pastry 1650
To serve with cheese course 1649
Raspberry
And currant salad 1592
And currant tart 1267
Cream 1475
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 2445-2577
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
Casserole of, sweet 1351
Croquettes 1477
Esteemed by the ancients 1349
Fritters 1478
Ground 1746
Ground, boiled 1353
Iced 1354
Indian, origin of 150
Milk 1875
Paddy 1347
Pudding
baked 1342
baked, more economical 1343
boiled 1345
boiled, plain 1344
boiled, 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, for thickening sauces 526
Rusks
Italian 1733
To make 1734
Sage 427
And onion stuffing 504
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
Dressing, 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
To choose 301
To 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 1641
Pastry 1318
Toast 1877
Victoria 1491
Sauce
À l’Aurore 511
A la matelote 512
Allemande, or German sauce 509
Anchovy, for fish 362
xxix Apple, brown 364
Apple, for geese or pork 363
Aristocratique 510
Arrowroot, for puddings 1356
Asparagus 365
Béchamel, or French white sauce 367
Béchamel maigre 368
Benton 370
Beurre noir, or browned butter, a French sauce 374
Bread 371-2
Browning for 373
Butter
melted 376-7
melted, made with milk 380
melted, 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
Celery, a more simple recipe 388
Cherry, for sweet puddings 1357
Chestnut, brown 391
Chestnut, 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
Cucumber, white 400
Custard, for sweet puddings or tart 404
Dutch, for fish 405
Dutch 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
For steaks 516
For wildfowl 519
Genevese, for salmon, trout, &c. 127
Gooseberry, for boiled mackerel 429
Green, for green geese or ducklings 431
Horseradish 117
Hot spice 524
Indian chetney 452
Italian, brown 453
Italian, 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
Liver and 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
Onion, French, or Soubise 483
Onion, 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 1363
Shrimp 522
Soyer’s, for plum-puddings 1359
Store, or Cherokee 528
Sweet, for puddings 1360
Sweet, for 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
Pork, 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
Collops, white 871
Eggs 1666
Rarebit, or toasted cheese 1651
Shortbread 1780
Woodcock 1653
Scrap cakes 1779
Scratches 2669
Sea-Bream, the 310
baked 310
baked, Mr. Yarrell’s recipe 310
Sea-Kale
description of 1150
to boil 1159
Seed
Biscuits 1749
Cake, common 1775
Cake, very good 1776
xxx 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 711
Head, to dress 742
Head, 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
Or prawns, 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 œufs 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
Boiled or fried, to carve p. 175
Filleted, à l’Italienne 324
Fricasseed 325
Fried 327
Fried, filleted 326
How caught 325
To choose 320
With cream sauce 323
With 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
À la Crecy 126
À la Flamande 129-30
À la Julienne 131
À la Reine 183-4
À la 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
Mullagatawny 174
Mutton, good 175
Onion 138-9
Ox-cheek 176
Ox-tail 177
Oyster 196-7
Pan kail 140
Parsnip 141
Partridge 178
Pea, green 144
Pea, inexpensive 142
Pea, winter, yellow 143
Pheasant 179
xxxi Portable 189
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
Stew, of salt meat 185
Tapioca 156
Turkey 188
Turnip 157
Turtle 189
Useful for benevolent purposes 165
Vegetable 159-1
Vegetable 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 1148
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
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
To preserve 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
To scald 840
Suffocation
Apparent 2674
Carbonic acid gas, choke-damp of mines 2675
Sugar
And beetroot 1211
Cane 1331
French 1211
Icing for cakes 1736
Introduction of 1336
Potato 1136
Qualities of 1212
To boil to caramel 1514
Sulphuric acid 2619
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 1322
Of poppies 2663
To clarify 1513
Tails, strange 652
Tapioca pudding 1370
Soup 156
Wholesomeness of 156, 1370
Tart
Apple creamed 1234
Apricot 1239
xxxii 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-in-the-hole 672
Of cold meat 743
Toast
And water, to make 1876
Sandwiches 1877
Tea-cakes, to 1787
To make dry 1725
To make hot buttered 1726
Toffee, Everton, to make 1597
Tomato
Analysis of the 1159
Extended cultivation of the 1160
Immense importance in cookery 1158
Sauce 529
Sauce, for keeping 530-2
Stewed 1159-60
Uses of the 529, 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 338
A la crême 341
Ancient Romans’ estimate of the 340
Au gratin 342
Boiled 337
Fillets of, baked 339
Fillets of, à 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
Roast, 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
Uses of the 1165
Whence introduced 157
Soup 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
À 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
xxxiii 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 889-892
and macaroni 891
Neck of
braised 893
roast 894
Olive pie 895
Fatties, 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
Tête de veau en tortue 911
Vegetable
A variety of the gourd 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
Ventilation of stables 2206
Vermicelli 162, 1377
Pudding 1377
Soup 162-3
Vicarage pudding 1378
Victoria sandwiches 1491
Vinegar
Camp 381
Cayenne 386
Celery 389
Chili 393
Cucumber 401
Gooseberry 1820
Horseradish 448
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
To choose 343
Whitlow, to cure a 2681
Widgeon
To carve a 1068
Roast 1052
Will
Attestation of a 2750
Advice in making a 2749
Witnesses to a 2746, 2751
Wills 2732-38
xxxiv 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
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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Analytical Index
List of Plates

Paragraph
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
Arrowroot 387
Artichoke, cardoon 1080
Jerusalem 1084
Artichokes 1080
Asparagus 114
On toast 1087
Tongs 1037
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
Side of, showing the several joints 595
Sirloin of 659
Sirloin of, to carve a 677
Steak pie 604
Tongue 675
Tongue, to carve a 677
Beetroot 1094
Birds 917
Blackcock 1019
Roast 1019
Roast, to carve a 1054
Blacking-brush box 2342
Blancmange 1409
Mould for 1408, 1442
Boar, Westphalian 787
Bread, &c. 1668
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
Staircase 2302
Stove 2294
Buns 1731
Butler’s tray and stand 2315
Butter, dish 1632
Dish of, rolled 1634
xxxv Cabbage, seeding 118
Cake-moulds 1756, 1761, 1772
Calf, side of, showing the several joints 854
Calf’s-head 877
Half a 877
To carve a 913
Calves 845
Sweetbreads of 906
Caper, the 383
Capercalzie, the 1026
Capsicum, the 362
Carp, the 242
Carpet brooms 2293
Carrots 1100
Cauliflower, the 1104
Boiled 1104
Celery 441
In glass 1107
Char, the 243
Charlotte aux pommes 1418
Cheese glass 1640
Hot-water dish for 1651
Stilton 1639
Cherry 1261
Chervil 1151
Chestnut 124
Chocolate, box of 1598
Mill 1807
Christmas pudding, &c. 1175
Chub, the 243
Cinnamon 524
Citron, the 1436
Claret-cup 1831
Clove, the 367
Coal, sections of 73
Cocoa-bean 1815
Nut and blossom 125
Nut palm 125
Cod, the 231
Cod’s head and shoulders, to carve a p. 174
Coffee 1811
Colander, ancient 68
Modern 68
Coriander 174
Cork, with wooden top 446
Cow and bull, Alderney 592
Galloway 593
Long-horn 591
Shorthorn 590
Crab, the 245
Crayfish 193
Cream-mould 1430
Crumpets 1728
Cucumber, the 402, 1111
Slice 1152
Sliced 1111
Currants 1266
Zante 1264
Custards, in glasses 1423
Cygnet 998
Dace, the 243
Damson, the 1270
Deer, the 444
Eland, bull and cow 1051
Fallow, buck and doe 1050
Roebuck 1051
The stag and hind 1051
Dessert 1495
Dishes 1598
Dish, baking 551
Pie 1190
Sussex pudding 605
Dripping-pan, ancient 68
Modern 68
And basting-ladle 580
Duck, Aylesbury 935
Bowbill 936
Buenos Ayres 933
Call 937
Roast 934
Roast, to carve a 999
Rouen 934
Wild 1022
Wild, roast 1022
Wild, roast, to carve a 1055
Eel, the 249
Egg poacher, tin 1663
Stand for breakfast-table 1656
Eggs, basket of 1667
Comparative sizes of 1665
Fried on bacon 1659
Poached, on toast 1663
Elder-berries 1818
Endive 169
Ewe, heath 690
Leicester 682
Romney-Marsh 691
South-Down 687
Fennel 412
Figs, compote of 1541
Fish 199
Flounders 259
Flowers and fruit 61, 103, 584, 925
Fowl, black bantams 939
Black Spanish 962
Boiled 938
Boiled, to carve a 1000
Cochin-China 942
Dorking 940
Feather-legged bantams 958
Game 938
Guinea 970
Pencilled Hamburgs 965
Roast 952
Roast, to carve a 1001
Sebright bantams 961
Spangled Polands 941
Speckled Hamburg’s 959
Sultans 963
Fritter mould, star 1473
Scroll 1474
Fruit, dish of, mixed 1598
Dish of, mixed summer 1598
Game 1006
Garlic 392
Gherkins 428
Ginger 407
Gingerbread 1760
Glass measure, graduated 77
xxxvi Goose, Emden 968
Roast 1002
Roast, to carve a 1002
Toulouse 969
Gooseberry 429
Grape, raisin 1324
Sultana 1326
Gridiron, ancient 68
Modern 68
Revolving 569
Grouse, red 1025
Roast 1025
Roast, to carve a 1058
Gudgeon, the 261
Gurnet, the 262
Haddock, the 263
Ham, boiled 811
To carve 843
Hare, the common 170, 1027
Roast 1027
Roast, to carve a 1056
Herring, the 268
Horseradish 447
Hotplate 568
Housemaid’s box 2294
Ice-pail and spattle 1290
Ices, dish of 1556
Jack-bottle 580
Jam-pot 1532
Jar-potting 642
Jellies, &c. 1385
Jelly, bag 1411
Mould 1411, 1416
Mould, oval 1449
Moulded with cherries 1440
Of two colours 1441
Open with whipped cream 1453
John Dory 248
Kettle, glaze 420
Fish 225
Gravy 432
Kidneys 724
Knife-cleaning machine 2351
Lamb, fore-quarter of 750
Fore-quarter, to carve a 764
Leg of 752
Loin of 753
Ribs of 754
Saddle of 754
Side of 701
Lamprey, the 256
Landrail, the 1033
Leaf in puff paste 1245
Pastry 1492
Leeks 134
Lemon, the 405, 1296
Cream mould 1443
Dumplings 1294
Lentil, the 126
Lettuce, the 136
Lobster, the 270
Macaroni 135
Macaroons 1744
Mace 371
Mackerel, the 281
Maize, ear of 1721
Plant 1721
Marjoram 415
Marrow-bones 635
Meringues 1451
Milking cow 1608
Millet, Italian 1718
Panicled 1733
Mince pies 1311
Mint 469
Mould, baked pudding or cake 1329
Blancmange 1408, 1442
Boiled pudding 1196-8
Cake 1756, 1761, 1772
Cream 1430
For Christmas plum-pudding 1328
For an open tart 1365
Iced pudding 1289
Jelly 1411, 1416
Jelly, oval 1449
Lemon cream 1443
Open 1454, 1463
Raised pie, closed and open 1190
Raspberry cream 1475
Vanilla cream 1490
Muffins 1727
Mulberry, the 1560
Mullet, grey 284
Striped red 285
Mushroom, the 473
Mushrooms 1125
Broiled 1125
Mustard 450
Mutton, cutlets 732
Haunch of 726
Haunch of, to carve a 759
Leg of 727
Leg of, to carve a 760
Loin of 728
Loin of, to carve a 761
Neck of 737
Saddle of 738
Saddle of, to carve a 762
Side of, showing the several joints 695
Shoulder of 739
Shoulder of, to carve a 763
Nasturtiums 482
Nutmeg, the 378
Nuts, dish of 1598
Olive, the 506
Omelet 1456
Pan 1458
Onion, the 139
Orange, the 1314
Oranges, compote of 1565
Oyster, edible 286
Pail, house 2327
Pancakes 1467
Parsley 493
Parsnip, the 1132
xxxvii Partridge, the 1039
Roast 1039
Roast, to carve a 1057
Paste, board and rolling-pin 1186
Cutter and corner-cutter 1189
Ornamental cutter 1189
Pincers and jagger 1186
Patty-pans, plain and fluted 1190
Pea, the 143
Peach, the 1469
Pear, bon Chrétien 1576
Pears, stewed 1576
Peas, green 1135
Pepper, black 369
Long 399
Perch, the 292
Pestle and Mortar 421
Pheasant, the 1041
Roast 1041
Roast, to carve a 1059
Pickle, Indian 551
Pie, raised 1340
Pig, Guinea 997
Roast, sucking 841
Roast, sucking, to carve a 842
Pig’s face 823
Pigs 765
Pigeon, barb 976
Blue rock 976
Carrier 974
Fan tail 976
Jacobin 976
Nun 975
Owl 976
Pouter 973
Roast 974
Runt 975
To carve a 1003
Trumpeter 975
Tumbler 975
Turbit 976
Wood 975
Pike, the 295
Pimento 438
Plaice, the 298
Plover, the 1044
Plum, the 1330
Plums, box of French 1598
Pork, fore loin of 829
Griskin of 827
Hind loin of 829
Leg of, to carve a 844
Leg of, roast 800
Side of, showing joints 795
Spare rib of 827
Pot, boiling 567
Potato, the 147
Pasty pan 1333
Rissoles 1147
Sweet 1146
Potatoes, baked, served in napkin 1136
Pound cake 1770
Prawn, the 198
Ptarmigan, or white grouse 1045
Pudding, boiled fruit 1284
Cabinet 1256
Punch-bowl and ladle 1839
Quadrupeds 585
Quail, the 1046
Quern, or grinding-mill 117
Quince, the 1233
Rabbit, Angora 985
Boiled 977
Boiled, to carve a 1004
Hare, the 985
Himalaya 995
Lop-eared 984
Roast 983
Roast, to carve a 1004
Wild 978
Radish, long 1152
Turnip 1152
Raisin, grape 1324
Ram, heath 689
Leicester 683
Romney-Marsh and ewe 691
South-Down and ewe 687
Range, modern 65
Raspberry, the 1267
Cream mould 1475
Ratafias 1745
Rhubarb 1339
Rice, casserole of 1350
Ears of 150
Roach, the 243
Rolls 1723
Rusks 1734
Sage 427
Sago palm 152
Salad, in bowl 1152
Salmon, the 304
To carve a p. 175
Salt-mine at Northwich 403
Saucepan, ancient 68
Modern 68
Sauce tureen, boat, &c. 354
Sausages, fried 838
Sauté-pan 571
Ancient 68
Modern 68
Scales, ancient and modern 70
Screen, meat 582
Sea-bream, the 310
Sea-kale 1150
Boiled 1150
Shad, the 311
Shalot, the 410
Sheep 678
Heath ram 689
Heath ewe 690
Leicester ram 688
Leicester ewe 689
Romney-Marsh ram and ewe 691
South-Down ram and ewe 687
Shortbread 1780
Shrimp, the 313
Skate, thornback 315
Smelt, the 319
Snipe, the 1047
Roast 1047
Roast, to carve a 1060
Sole, the 320
xxxviii Sorrel 431
Soufflé-pan 1481
Sow, and pigs 765
Berkshire 781
Chinese 785
Cumberland 784
Essex 782
Yorkshire 783
Spinach 155
Garnished with croûtons 1155
Sponge cake 1783
Sprat, the 331
Sprouts, Brussels 1098
Stewpan 567
Stock-pot, ancient 66
Bronze 66
Modern 66
Stove, gas 575
Family kitchener 65
Leamington 65, 540
Pompeiian 65
Strawberries, dish of 1598
Sturgeon, the 332
Sugar-cane, the 1335
Sultana grape, the 1326
Swans 54
Tarragon 503
Tart, open 1365
Open mould for a 1365
Plum 1331
Tartlets, dish of 1371
Tazza and carrot leaves 121
Tea 1814
Teacakes 1787
Tench, the 334
Thyme, lemon 458
Tipsy cake 1487
Tomato, the 529
Tomatoes, stewed 1159
Trifle 1489
Trout, the 336
Truffles 1161
Turbot, the 338
Kettle 338
To carve a p. 176
Tureen, soup 88
Turkey, boiled 986
Roast 990
Roast, to carve a 1005
Turnip 157
Turnips 1165
Turret on old Abbey kitchen 62
Turtle, the 189
Urns, Loysell’s hydrostatic 1810
Utensils for cooking, ancient and modern 66-8
Vanilla cream mould 1490
Veal, breast of 857
Breast of, to carve a 912
Cutlets 866
Fillet of 872
Fillet of, to carve a 914
Fricandeau of 874
Knuckle of 885
Knuckle of, to carve a 915
Loin of 885
Loin of, to carve a 916
Vegetable, cutter 1172
Strips of 131
Vegetable marrow 158
In white sauce 1173
On toast 1170
Vegetables 1069
Cellular development of 1075
Siliceous cuticles of 1075
Venison, haunch of 1061
Venison, haunch of, roast 1049
Venison, haunch of, to carve a 1061
Vermicelli 162
Vessels for beverages 1789
Vol-au-vent 1379
Small 1379
Walnut, the 536
Wheat 1779
Egyptian, or mummy 1783
Polish 1722
Red winter 1719
Whitebait 348
Whiting, the 343
Window and flowers 75
Wirebasket 494
Woodcock, the 1053
Roast 1053
Scotch 1653
To carve a 1062
Yorkshire pudding 1384
xxxix

COLOURED PLATES.

Printed page numbers always refer to the odd-numbered (right-hand) page immediately after the plate, regardless of which way the plate was actually facing (left or right). Links lead to the plate itself, wherever it may be. Once you’re at the plate, click on any part of the picture to see it in closeup.

Analytical Index
List of Engravings

Page
Apples in custard 667
Beef, round of, boiled 373
Roast sirloin of 277
Calf’s head, boiled 331
Charlotte aux pommes 667
Cod’s head and shoulders 113
Crab, dressed 145
Duck, wild 513
Ducks, couple of, roast 443
Eggs, poached, and spinach 415
Frontispiece. The Free, Fair Homes of England 1
Fowl, boiled with cauliflower 443
Roast, with watercresses 443
Fruits, centre dish of various 755
Goose, roast 537
Grouse 537
Ham, cold glazed 331
Hare, roast 513
Jelly, two colours of 755
Lobsters, dressed 145
Mackerel, boiled 141
Mutton cutlets and mashed potatoes 415
Haunch of roast 373
Saddle of roast 331
Shoulder of roast 277
Oysters, scalloped 145
Partridge 513
Pheasant 513
Pie, raised 667
Pig, sucking, roast or baked 373
Pigeon 537
Plum-pudding, Christmas, in mould 667
Rabbit, boiled 513
Or fowl, curried 415
Raspberry cream 755
Rissoles 415
Salmon, boiled 113
Snipe 537
Soles, dish of filleted 113
Spinach and poached eggs 415
Strawberries, au naturel, in ornamental flower-pot 755
Tongue, cold boiled 277
Trifle 755
Turbot, or brill, boiled 141
Turkey, roast 443
Veal, fricandeau of 415
Vol-au-vent 667
Whiting, dish of, fried 141
Woodcock 537

Typographical Errors

In the Index and both lists of illustrations, unexpected alphabetizations—“Tarragon” after “Tartlets”, “Frontispiece” before “Fowl”—were left unchanged.

Analytical Index

Crust, Suet, for pies and puddings
text has pudddings

Treatment after taking henbane, hemlock,
comma after henbane missing

Tarragon
text has Tarrogan

Veal . . . Minced . . . 889–892
text has 89–892

Vegetable . . . A variety of the gourd
Printed as shown; the Editress may have mixed up Vegetable and Vegetable Marrow.

List of Engravings

Knife-cleaning machine . . . 2351
text has 5123

Additional Notes

Frontispiece

“THE FREE, FAIR HOMES OF ENGLAND.”—Mrs. Hemans
[Felicia Hemans has a lot to answer for. Among other things, she wrote the poem Casabianca (“The boy stood on the burning deck / Whence all but he had fled”), which several generations of children were made to memorize, and she is widely blamed for the Pilgrims-landing-on-Plymouth-Rock myth.]

Preface

I am indebted, in some measure, to many correspondents of the “Englishwoman’s Domestic Magazine,”
[As it turns out, “in some measure” means “hardly at all”. In the entire thousand-plus-page book, I found only a handful of recipes that claim to have originated in the EDM.]

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
[Throughout the book, animals—with the possible exception of cows and hens—are “he”. Human infants are generally “it”.]

those on medical subjects by an experienced surgeon
[Unnamed, of course. Note that the Editress does not say the medical and legal chapters were written for the BOHM.]

Printed Errata

Seven of the nine listed corrections are in signature 2Z (pages 705 through 720). Possibly Samuel Beeton had A Talk with the printer. Then again, all seven changes are increases in Average Cost, so maybe the Talk took place at home.

Index and Lists of Illustrations

The “Analytical Index” was printed where you see it here, immediately after the Preface and General Contents.

Cosmetic Changes: The Index and the List of Engravings both made copious use of ditto marks („) to show repeated words. I have either expanded the dittos or added a deeper inden­tation, whichever seemed more useful. In Index entries with multiple subheads, the first line has generally been split in two. In these situations (only), final commas have been silently added or removed.

partial page image

Apples
À la Portugaise 1398
And rice 1400
And rice, a pretty dish 1397
Buttered 1390
Compote of 1515
Dish of 1603
Flanc of 1391-2

The original of this text is in the public domain—at least in the U.S.
My notes are copyright, as are all under-the-hood elements.
If in doubt, ask.