I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife’s badly-cooked dinners and untidy ways. Men are now so well served out of doors,—at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home.

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the “Englishwoman’s Domestic Magazine,” who have obligingly placed at my disposal their formulæ for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of “Cold Meat Cookery.” But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the iv best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to the cook’s department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be found valuable chapters on the “Management of Children”—“The Doctor,” the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains “Legal Memoranda,” which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.

I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years’ incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.

ISABELLA BEETON

v

GENERAL CONTENTS.

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

ERRATA.

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

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

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

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

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

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

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

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

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

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

vii

ANALYTICAL INDEX.

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

ENGRAVINGS.

Paragraph
Almond and blossom	110
Puddings	1222
Almonds and raisins	1598
Anchovy	226
Apple, and blossom	1226
Compote of	1515
Jelly stuck with almonds	1395
Apples, dish of	1598
Arrowroot	387
Artichoke, cardoon	1080
Jerusalem	1084
Artichokes	1080
Asparagus	114
On toast	1087
Tongs	1037
Bacon, boiled	804
For larding, and needles	828
Bain Marie	430
Bantams, black	939
Feather-legged	958
Barbel	229
Barberry	1245
Barley	116
Basil	417
Basin, pudding	1200
Basket, wire	494
Bay, the	512
Bean, broad	1092
French	1151
Haricot	1120
Scarlet runner	1090
Beef, aitchbone of	677
Brisket of, to carve a	677
Collared	617
Ribs of, to carve a	677
Round of, to carve a	677
Side of, showing the several joints	595
Sirloin of	659
Sirloin of, to carve a	677
Steak pie	604
Tongue	675
Tongue, to carve a	677
Beetroot	1094
Birds	917
Blackcock	1019
Roast	1019
Roast, to carve a	1054
Blacking-brush box	2342
Blancmange	1409
Mould for	1408, 1442
Boar, Westphalian	787
Bread, &c.	1668
Loaf of, cottage	1718
Tin	1718
Brill, the	230
Brocoli	1095
Boiled	1095
Broom, carpet	2293
Long hair	2306
Brush, banister	2302
Cornice	2327
Crumb	2321
Dusting	2327
Furniture	2310
Plate	2317
Scrubbing	2306
Staircase	2302
Stove	2294
Buns	1731
Butler’s tray and stand	2315
Butter, dish	1632
Dish of, rolled	1634
xxxv Cabbage, seeding	118
Cake-moulds	1756, 1761, 1772
Calf, side of, showing the several joints	854
Calf’s-head	877
Half a	877
To carve a	913
Calves	845
Sweetbreads of	906
Caper, the	383
Capercalzie, the	1026
Capsicum, the	362
Carp, the	242
Carpet brooms	2293
Carrots	1100
Cauliflower, the	1104
Boiled	1104
Celery	441
In glass	1107
Char, the	243
Charlotte aux pommes	1418
Cheese glass	1640
Hot-water dish for	1651
Stilton	1639
Cherry	1261
Chervil	1151
Chestnut	124
Chocolate, box of	1598
Mill	1807
Christmas pudding, &c.	1175
Chub, the	243
Cinnamon	524
Citron, the	1436
Claret-cup	1831
Clove, the	367
Coal, sections of	73
Cocoa-bean	1815
Nut and blossom	125
Nut palm	125
Cod, the	231
Cod’s head and shoulders, to carve a	p. 174
Coffee	1811
Colander, ancient	68
Modern	68
Coriander	174
Cork, with wooden top	446
Cow and bull, Alderney	592
Galloway	593
Long-horn	591
Shorthorn	590
Crab, the	245
Crayfish	193
Cream-mould	1430
Crumpets	1728
Cucumber, the	402, 1111
Slice	1152
Sliced	1111
Currants	1266
Zante	1264
Custards, in glasses	1423
Cygnet	998
Dace, the	243
Damson, the	1270
Deer, the	444
Eland, bull and cow	1051
Fallow, buck and doe	1050
Roebuck	1051
The stag and hind	1051
Dessert	1495
Dishes	1598
Dish, baking	551
Pie	1190
Sussex pudding	605
Dripping-pan, ancient	68
Modern	68
And basting-ladle	580
Duck, Aylesbury	935
Bowbill	936
Buenos Ayres	933
Call	937
Roast	934
Roast, to carve a	999
Rouen	934
Wild	1022
Wild, roast	1022
Wild, roast, to carve a	1055
Eel, the	249
Egg poacher, tin	1663
Stand for breakfast-table	1656
Eggs, basket of	1667
Comparative sizes of	1665
Fried on bacon	1659
Poached, on toast	1663
Elder-berries	1818
Endive	169
Ewe, heath	690
Leicester	682
Romney-Marsh	691
South-Down	687
Fennel	412
Figs, compote of	1541
Fish	199
Flounders	259
Flowers and fruit	61, 103, 584, 925
Fowl, black bantams	939
Black Spanish	962
Boiled	938
Boiled, to carve a	1000
Cochin-China	942
Dorking	940
Feather-legged bantams	958
Game	938
Guinea	970
Pencilled Hamburgs	965
Roast	952
Roast, to carve a	1001
Sebright bantams	961
Spangled Polands	941
Speckled Hamburg’s	959
Sultans	963
Fritter mould, star	1473
Scroll	1474
Fruit, dish of, mixed	1598
Dish of, mixed summer	1598
Game	1006
Garlic	392
Gherkins	428
Ginger	407
Gingerbread	1760
Glass measure, graduated	77
xxxvi Goose, Emden	968
Roast	1002
Roast, to carve a	1002
Toulouse	969
Gooseberry	429
Grape, raisin	1324
Sultana	1326
Gridiron, ancient	68
Modern	68
Revolving	569
Grouse, red	1025
Roast	1025
Roast, to carve a	1058
Gudgeon, the	261
Gurnet, the	262
Haddock, the	263
Ham, boiled	811
To carve	843
Hare, the common	170, 1027
Roast	1027
Roast, to carve a	1056
Herring, the	268
Horseradish	447
Hotplate	568
Housemaid’s box	2294
Ice-pail and spattle	1290
Ices, dish of	1556
Jack-bottle	580
Jam-pot	1532
Jar-potting	642
Jellies, &c.	1385
Jelly, bag	1411
Mould	1411, 1416
Mould, oval	1449
Moulded with cherries	1440
Of two colours	1441
Open with whipped cream	1453
John Dory	248
Kettle, glaze	420
Fish	225
Gravy	432
Kidneys	724
Knife-cleaning machine	2351
Lamb, fore-quarter of	750
Fore-quarter, to carve a	764
Leg of	752
Loin of	753
Ribs of	754
Saddle of	754
Side of	701
Lamprey, the	256
Landrail, the	1033
Leaf in puff paste	1245
Pastry	1492
Leeks	134
Lemon, the	405, 1296
Cream mould	1443
Dumplings	1294
Lentil, the	126
Lettuce, the	136
Lobster, the	270
Macaroni	135
Macaroons	1744
Mace	371
Mackerel, the	281
Maize, ear of	1721
Plant	1721
Marjoram	415
Marrow-bones	635
Meringues	1451
Milking cow	1608
Millet, Italian	1718
Panicled	1733
Mince pies	1311
Mint	469
Mould, baked pudding or cake	1329
Blancmange	1408, 1442
Boiled pudding	1196-8
Cake	1756, 1761, 1772
Cream	1430
For Christmas plum-pudding	1328
For an open tart	1365
Iced pudding	1289
Jelly	1411, 1416
Jelly, oval	1449
Lemon cream	1443
Open	1454, 1463
Raised pie, closed and open	1190
Raspberry cream	1475
Vanilla cream	1490
Muffins	1727
Mulberry, the	1560
Mullet, grey	284
Striped red	285
Mushroom, the	473
Mushrooms	1125
Broiled	1125
Mustard	450
Mutton, cutlets	732
Haunch of	726
Haunch of, to carve a	759
Leg of	727
Leg of, to carve a	760
Loin of	728
Loin of, to carve a	761
Neck of	737
Saddle of	738
Saddle of, to carve a	762
Side of, showing the several joints	695
Shoulder of	739
Shoulder of, to carve a	763
Nasturtiums	482
Nutmeg, the	378
Nuts, dish of	1598
Olive, the	506
Omelet	1456
Pan	1458
Onion, the	139
Orange, the	1314
Oranges, compote of	1565
Oyster, edible	286
Pail, house	2327
Pancakes	1467
Parsley	493
Parsnip, the	1132
xxxvii Partridge, the	1039
Roast	1039
Roast, to carve a	1057
Paste, board and rolling-pin	1186
Cutter and corner-cutter	1189
Ornamental cutter	1189
Pincers and jagger	1186
Patty-pans, plain and fluted	1190
Pea, the	143
Peach, the	1469
Pear, bon Chrétien	1576
Pears, stewed	1576
Peas, green	1135
Pepper, black	369
Long	399
Perch, the	292
Pestle and Mortar	421
Pheasant, the	1041
Roast	1041
Roast, to carve a	1059
Pickle, Indian	551
Pie, raised	1340
Pig, Guinea	997
Roast, sucking	841
Roast, sucking, to carve a	842
Pig’s face	823
Pigs	765
Pigeon, barb	976
Blue rock	976
Carrier	974
Fan tail	976
Jacobin	976
Nun	975
Owl	976
Pouter	973
Roast	974
Runt	975
To carve a	1003
Trumpeter	975
Tumbler	975
Turbit	976
Wood	975
Pike, the	295
Pimento	438
Plaice, the	298
Plover, the	1044
Plum, the	1330
Plums, box of French	1598
Pork, fore loin of	829
Griskin of	827
Hind loin of	829
Leg of, to carve a	844
Leg of, roast	800
Side of, showing joints	795
Spare rib of	827
Pot, boiling	567
Potato, the	147
Pasty pan	1333
Rissoles	1147
Sweet	1146
Potatoes, baked, served in napkin	1136
Pound cake	1770
Prawn, the	198
Ptarmigan, or white grouse	1045
Pudding, boiled fruit	1284
Cabinet	1256
Punch-bowl and ladle	1839
Quadrupeds	585
Quail, the	1046
Quern, or grinding-mill	117
Quince, the	1233
Rabbit, Angora	985
Boiled	977
Boiled, to carve a	1004
Hare, the	985
Himalaya	995
Lop-eared	984
Roast	983
Roast, to carve a	1004
Wild	978
Radish, long	1152
Turnip	1152
Raisin, grape	1324
Ram, heath	689
Leicester	683
Romney-Marsh and ewe	691
South-Down and ewe	687
Range, modern	65
Raspberry, the	1267
Cream mould	1475
Ratafias	1745
Rhubarb	1339
Rice, casserole of	1350
Ears of	150
Roach, the	243
Rolls	1723
Rusks	1734
Sage	427
Sago palm	152
Salad, in bowl	1152
Salmon, the	304
To carve a	p. 175
Salt-mine at Northwich	403
Saucepan, ancient	68
Modern	68
Sauce tureen, boat, &c.	354
Sausages, fried	838
Sauté-pan	571
Ancient	68
Modern	68
Scales, ancient and modern	70
Screen, meat	582
Sea-bream, the	310
Sea-kale	1150
Boiled	1150
Shad, the	311
Shalot, the	410
Sheep	678
Heath ram	689
Heath ewe	690
Leicester ram	688
Leicester ewe	689
Romney-Marsh ram and ewe	691
South-Down ram and ewe	687
Shortbread	1780
Shrimp, the	313
Skate, thornback	315
Smelt, the	319
Snipe, the	1047
Roast	1047
Roast, to carve a	1060
Sole, the	320
xxxviii Sorrel	431
Soufflé-pan	1481
Sow, and pigs	765
Berkshire	781
Chinese	785
Cumberland	784
Essex	782
Yorkshire	783
Spinach	155
Garnished with croûtons	1155
Sponge cake	1783
Sprat, the	331
Sprouts, Brussels	1098
Stewpan	567
Stock-pot, ancient	66
Bronze	66
Modern	66
Stove, gas	575
Family kitchener	65
Leamington	65, 540
Pompeiian	65
Strawberries, dish of	1598
Sturgeon, the	332
Sugar-cane, the	1335
Sultana grape, the	1326
Swans	54
Tarragon	503
Tart, open	1365
Open mould for a	1365
Plum	1331
Tartlets, dish of	1371
Tazza and carrot leaves	121
Tea	1814
Teacakes	1787
Tench, the	334
Thyme, lemon	458
Tipsy cake	1487
Tomato, the	529
Tomatoes, stewed	1159
Trifle	1489
Trout, the	336
Truffles	1161
Turbot, the	338
Kettle	338
To carve a	p. 176
Tureen, soup	88
Turkey, boiled	986
Roast	990
Roast, to carve a	1005
Turnip	157
Turnips	1165
Turret on old Abbey kitchen	62
Turtle, the	189
Urns, Loysell’s hydrostatic	1810
Utensils for cooking, ancient and modern	66-8
Vanilla cream mould	1490
Veal, breast of	857
Breast of, to carve a	912
Cutlets	866
Fillet of	872
Fillet of, to carve a	914
Fricandeau of	874
Knuckle of	885
Knuckle of, to carve a	915
Loin of	885
Loin of, to carve a	916
Vegetable, cutter	1172
Strips of	131
Vegetable marrow	158
In white sauce	1173
On toast	1170
Vegetables	1069
Cellular development of	1075
Siliceous cuticles of	1075
Venison, haunch of	1061
Venison, haunch of, roast	1049
Venison, haunch of, to carve a	1061
Vermicelli	162
Vessels for beverages	1789
Vol-au-vent	1379
Small	1379
Walnut, the	536
Wheat	1779
Egyptian, or mummy	1783
Polish	1722
Red winter	1719
Whitebait	348
Whiting, the	343
Window and flowers	75
Wirebasket	494
Woodcock, the	1053
Roast	1053
Scotch	1653
To carve a	1062
Yorkshire pudding	1384

xxxix

COLOURED PLATES.

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