“THE FREE, FAIR HOMES OF ENGLAND.”
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.
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
vCHAP | 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 |
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.
viiAll 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.
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 |
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 |
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.
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 |
In the Index and both lists of illustrations, unexpected alphabetizations—“Tarragon” after “Tartlets”, “Frontispiece” before “Fowl”—were left unchanged.
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.
Knife-cleaning machine . . . 2351
text has 5123
“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.]
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.]
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.
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.
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.