|
Accidents, injuries, &c. remarks on (Chapter 43) 2578
Agreements (Chapter 44) 2705–7
Alexanders 1108
Alkalis (Chapter 43) 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 (Chapter 6110, 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 (Chapter 5) 92
Quality of the flesh of (Chapter 5) 93–5
Saxon names of 709
Tails of 640
Tongues of 675
Apoplexy (Chapter 43) 2634–6
Apple, the (Chapter 6) 111
Charlotte 1420
Charlotte aux pommes 1418
an easy method of making 1419
Cheesecakes 1226
Constituents of the 1229
Custard, baked 1389
Dumplings, baked 1225
boiled 1227
Fritters 1393
Ginger 1424, 1516
Jam 1517
Jelly 1518–19
clear 1396
or marmalade 1395
Pudding, baked, rich 1228
more economical 1229
very good 1231
boiled 1232
iced 1290
rich, sweet 1230
Sauce, brown 364
for geese or pork 363
Snow 1401
Snowballs 1235
Soufflé 1402
Soup 111
Tart, creamed 1234
or pie 1233
Tourte or cake 1236
Trifle 1404
Universally popular 1236
Uses of the 1225–6
Apples, à la Portugaise 1398
And rice 1400
a pretty dish 1397
Buttered 1390
Compote of 1515
Dish of 1603
Flanc of 1391–2
Ginger 1424
Ices 1394
In red jelly 1399
Stewed, and custard 1403
To preserve in quarters (imitation of ginger) 1520
Apprentices (Chapter 44) 2724
Apricot, cream 1405
Jam or marmalade 1522
Pudding 1238
Qualities of the 1239
Tart 1239
Apricots, compote of 1521
Flanc of 1406
Arrowroot, biscuits, or drops 1738
Blancmange 1407
Arrowroot, Manufacture of 387, 1240
Pudding, baked or boiled 1240
Sauce for puddings 1356
To make 1855
What Miss Nightingale says of 1855
Arsenic (Chapter 43) 2656
Artichoke, composite or composite flowers of 1080
Constituent properties of the 1083
Jerusalem 1086
Uses of the 1084
Artichokes, a French mode of cooking 1082
A l’Italienne 1083
Fried 1081
Jerusalem, boiled 1084
mashed 1085
soup 112
with white sauce 1086
To boil 1080
Asparagus, ancient notion of (Chapter 6) 114
Boiled 1087
Island 1087
Medicinal uses of 1088
Peas 1088
Pudding 1089
Sauce 365
Soup 113–14
Soup 2 114–14
Aspic, or ornamental savoury jelly 366
Attestation to wills (Chapter 44) 2750
Bachelor’s omelet 1462
Pudding 1241
Bacon, boiled 804
Broiled rashers of 803
Curing of 822
and keeping it free from rust 806–9
in the Devonshire way 821
in the Wiltshire way 805
Fried rashers of, and poached eggs 802
Bain–Marie 430
Bakewell pudding, very rich 1242
Plainer 1243
Ball suppers pp. 957–8
Bandoline, to make (Chapter 41) 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 (Chapter 6) 116
Sugar 1524
Water, to make 1857
Baroness pudding 1244
Basil (Chapter 6) 173
Baths and fomentations, remarks on (Chapter 43) 2599
Cold (Chapter 43) 2603
Heat of (Chapter 43) 2600
Warm and hot bath (Chapter 43) 2601
Batter pudding, baked 1246
with fruits 1247
boiled 1248
orange 1249
Bay or laurel, varieties of (Chapter 6) 180
Consecrated by priests 512
Bean, haricot, the 1120
Beans, boiled, broad or Windsor 1092
French 1090
Broad, à la poulette 1093
French mode of cooking 1091
Haricots and minced onioßns 1121
blancs à la maitre d’hôtel 1120
blancs, or white haricots 1119
and lentils 1119
Nutritive properties of 1092
Origin and varieties of 1093
Béchamel, or French white sauce 367
Maigre, or without meat 368
Sauce 406
Beef, aitchbone of, boiled 607
A la mode 601–2
Baked 598–9
Baron of (Chapter 14) 679
Bones, broiled 614
Brisket of, à la Flamande 649
to stew 649
Broiled, and mushroom sauce 612
oyster sauce 613
Cake 610
Carving p. 316
Collared 617
Collops (Chapter 1) 18
minced 619
Curried 620
Different seasons for 611
Dripping, to clarify 621–2
Fillet of roast, larded 623
French 649
Frenchman’s opinion of 626
Fricandeau of 624
Fried, salt 625
Fritters 627
Hashed 628–9
Hung, to prepare 630
Hunter’s 631
Kidney, to dress 632–4
Marrow-bones boiled 635
Minced 636
Miriton of 637
Names of the several joints (Chapter 12) 597
Olives 650–1
Palates, to dress 653
Pickle for 654
Potted 642–3
Qualities of 599
Ragoût of 656
Rib bones of 644
Ribs of, boned and rolled, roast (joint for a small family) 658
roast 657
Rissoles 615
Roast 658
Rolled 646
Rolls 647
Round of, boiled 608
miniature 618
Round of, to pickle part of a 655
Rump of, stewed 670
steak 666
Sausages 662
Seasons for 611
Shin of, stewed 671
Sirloin of, roast 659
Sliced and broiled 664
Spiced (to serve cold) 665
Steak, a fried rump 626
and kidney pudding 603
oyster sauce 603
broiled 611
pie 604
pudding, baked 650
rolled, roasted, and stuffed 663
stewed, and celery sauce 667
with oysters 668
with fried potatoes 606
Tea, baked 1860
savoury 1859
to make 1858
Tongue, boiled 673
pickle for 641
to cure a 674–5
to pickle and dress a, to eat cold 676
To salt 660
Dutch way 661
Beef-tea, Dr. Christison’s 1859
Miss Nightingale’s opinion of 1858
Beer, table (Chapter 6) 191
Beetroot 1094
Boiled 1094
Pickled 369
Benton sauce 370
Bequests, legacies, &c. (Chapter 44) 2744–9
Beverages, general observations on (Chapter 36) 1789, 1806
Bills of fare, for January pp. 909–13
February 914–17
March (Chapter 20) 918–21
April (Chapter 20) 922–25
May 926–29
June 930–33
July 934–36
August 937–39
September 940–42
October 943–45
November 946–48
December 949–52
ball supper for 60 persons p. 957
ball supper, cold collation, for a summer entertainment for 70 or (Chapter 4) 80
persons p. 958
breakfasts 959
game dinner for (Chapter 1) 30
persons p. 953
luncheons and suppers p. 959
menu, service à la Russe pp. 954–5
picnic for (Chapter 1) 40 persons 960
suppers p. 956
Birds, general observations on (Chapter 20) 917–25
Biscuit powder 1737
Biscuits, arrowroot 1738
Cocoa nut 1740
Crisp 1741
Dessert 1742
Lemon 1743
Macaroons 1744
Ratafias 1745
Remarks on (Chapter 34) 1712–15
Rice 1746
Rock 1747
Savoy 1748
Seed 1749
Simple, hard 1750
Soda 1751
Bites and stings, general remarks on (Chapter 43) 2609
of insects (Chapter 43) 2610–11
of snakes (Chapter 43) 2612
Of dogs (Chapter 43) 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 (Chapter 43) 2607
Operation of (Chapter 43) 2605–6
Blonde, to clean (Chapter 41) 2265
Blood, spitting of (Chapter 43) 2608
Boar’s head, importance of the 815
The Westphalian (Chapter 16) 787
Bones, dislocation of (Chapter 43) 2614
Fracture of (Chapter 43) 2615
Bonnets (Chapter 41) 2244
Books of account (Chapter 44) 2731
Boots, polish for (Chapter 41) 2240–1
Bottled fresh fruit 1542–3
with sugar 1544
Boudin, à la reine 961
Brain, concussion of, stunning (Chapter 43) 2623
Brandy, cherry 1526
Lemon 460
Orange 1826
Varieties of 1328
Bread, and bread-making (Chapter 34) 1668–1703
And-butter fritters 1410
pudding 1255
Crumbs, fried 424
Fried for borders 426
Indian-corn-flour 1721
Making in Spain 1776
Origin of (Chapter 6) 117
Properties of 1252
Pudding, baked 1250
boiled 1252
brown 1253
miniature 1254
very plain 1254
Rice 1720
Sauce 371–2
Sippets of, fried 425
Soda 1722
Bread, soup 117
To make a peck of good 1719
To make good home-made 1718
To make yeast for 1716
Breakfasts p. 959, par 2144–6
Breath, shortness of, or difficult breathing (Chapter 43) 2670
Bride-cake, rich 1753
Bridles (Chapter 41) 2218
Brill, the 230
Brilla soup (Chapter 6) 166
Brocoli, boiled 1095
Broth, calf’s-foot 1862
Chicken 1863
Eel 1866
Mutton to make 1872
Mutton to quickly make 1873
Brown roux for thickening gravies 525
Browning, for sauces and gravies 373
For stock (Chapter 6) 108
Bruises, lacerations, and cuts (Chapter 43) 2617
Treatment of (Chapter 43) 2618
Brushes, to wash (Chapter 41) 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 (Chapter 43) 2619
Treatment of the first class of (Chapter 43) 2620
Treatment of the second class (Chapter 43) 2621
Treatment of the third class (Chapter 43) 2622
Butler, care of plate and house (Chapter 41) 2162
Duties of the, at breakfast, luncheon, dinner, and dessert 2157–9
luncheon, in the drawing-room (Chapter 41) 2161
Lights, attention to (Chapter 41) 2160
Wine, bottling (Chapter 41) 2167–70
Wine, cellar (Chapter 41) 2163–5
Wine, fining (Chapter 41) 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 (Chapter 32) 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 (Chapter 6) 118
Boiled 1098
Colewort, or wild 1099
Green kale, or borecole 1097
Kohl–Rabi, or turnip 1095
Qualities of the 1169
Red, pickled 499
Red, stewed 1099
Savoy, and Brussels sprouts 1096
Savoy, description of the (Chapter 6) 140
Soup 118
Tribe and their origin 1098
Turnip tops and greens 1169
Cabinet, or chancellor’s pudding 1256
Plain, or boiled bread-and-butter pudding 1257
Café au lait 1812
Noir 1813
Cake, almond 1752
Breakfast, nice 1739
Bride or Christening 1753
Christmas 1754
Cocoa-nut 1740
Economical 1756
Good holiday 1763
Honey 1758
Lemon 1764
Luncheon 1765
Nice useful 1757
Pavini 1771
Plain 1766
Plain for children 1767
Plum, common 1768
Plum, nice 1769
Pound 1770
Queen 1773
Rice 1746, 1772
Saucer, for tea 1774
Savoy 1748, 1782
Scrap 1779
Seed, common 1775
seed, very good 1776
Snow 1777–8
Soda 1781
Sponge 1783–4
Sponge Small, to make 1785
Tea 1786
Tea to toast 1787
Tipsy 1487
Tipsy an easy way of making 1488
Yeast 1788
Cakes, hints on making and baking (Chapter 34) 1704–11
Calf, the (Chapter 6) 173
Birth of the 893
Breeding of the 858
Fattening the 903
Feeding a 862
General observations on the (Chapter 18) 845–53
In America 864
Names of the 899
Symbol of Divine power 890
The golden 873
When it should be killed 860
Calf’s feet, baked or stewed 1861
Calf’s feet, boiled with parsley and butter 860
Calf’s feet, broth 1862
Calf’s feet, fricasseed 861
jelly 1416
Head, à la Maitre d’hôtel 864
boiled 876–7
collared 862
club 867
fricasseed 863
hashed 878
soup (Chapter 6) 167
to carve a 913
Liver and bacon 881
aux fines herbes 880
larded and roasted 882
Udder, for French forcemeats 421
Calomel (Chapter 43) 2658
Camp-vinegar 381
Canary-pudding 1258
Candlesticks (Chapter 41) 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 (Chapter 41) 2312
Carriages (Chapter 41) 2225–9
Carrot, the (Chapter 6) 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 1 120–1
Soup 2 121–1
Varieties of the 1172
Carrots, boiled 1100
Sliced 1103
Stewed 1102
To dress in the German way 1101
Carving, beef p. 316
aitchbone of p. 316
brisket of p. 317
ribs of p. 317
round of p. 318
sirloin of p. 317
Blackcock 1054
Brill pp. 175–6
Calf’s head 913
Codfish p. 174
Duck 999
wild 1055
Fowl 1000–1
Goose 1002
Grouse 1058
Ham 843
Hare 1056
Lamb 764–5
Landrail 1063
Mutton, haunch of 759
leg of 760
loin of 761
mutton, saddle of 762
shoulder of 763
Partridge 1057
Pheasant 1059
Pigeon 1063
Plover 1066
Pork 842
leg of 844
Ptarmigan 1064
Quail 1065
Rabbit 1004
Salmon p. 175
Snipe 1060
Soles p. 175
Sucking-pig 842
Teal 1067
Tongue p. 318
Turbot p. 175
Turkey 1005
Veal (Chapter 18) 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 (Chapter 6) 122
Origin of 1109
Sauce for boiled turkey, poultry, &c. 387
(a more simple recipe) 388
Soup 122
Stewed 1110
à la crême 1108
with white sauce 1109–10
To dress 1107
Various uses of 441, 1107
Vinegar 389
Champagne 1832
Cup 1832
Chanticleer and his companions 947
Chantilly soup 123
Char, the 243
Charlotte apple, very simple 1420
Aux pommes, an easy method of making 1418–19
Russe 1421
Cheese 1638
Cayenne 1642
Cream (Chapter 32) 1622
Damson 1536
Decomposed 1638
Fondue 1643
Brillat Savarin’s 1644
General observations on (Chapter 32) 1620–2
Macaroni, as usually served with 1645–7
Mode of serving 1640
Pork 799
Paragraph
Pounded 1648
Raisin 1587
Ramakins, to serve with 1649–50
Sandwiches 1641
Scotch rarebit 1651
Smoking 1640
Stilton 1639
Toasted, or Scotch rarebit 1651
Welsh 1652
Cheesecakes, almond 1219
Apple 1226
Lemon 1292
Cherokee or store sauce 528
Cherries, dried 1527
Morello, to preserve 1561
To preserve in syrup 1529
Cherry, brandy 1526
Jam 1528
Sauce for sweet puddings 1357
Tart 1261
Tree in Rome 1561
Varieties of the 1261
Chervil, peculiarities of (Chapter 6) 129
Chestnut sauce, brown 391
for fowls or turkey 390
Spanish, soup 124
Uses of the (Chapter 6) 124
Chicken, boiled 938
Broth 1863
Curried 942
Cutlets 926
French 927
Fricasseed 945
Or fowl patties 928
pie 929
Potted 930
Pox, or glass-pox (Chapter 42) 2538–42
Salad 931
Chickens, age and flavour of 931
Chili vinegar 393
China chilo 712
Chocolate, box of (Chapter 30) 1502
Cream 1430
History of 1430
Soufflé 1427
To make 1807
Cholera, and autumnal complaints (Chapter 43) 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 (Chapter 41) 2365
Churns (Chapter 41) 2362
Cleaning the (Chapter 41) 2368
Cinnamon-tree, the 524
Citron, uses of the 1329
Varieties of the 1436
Claret cup 1831
Varieties of 1831
Cleanings, periodical (Chapter 41) 2326–9
Cleanliness, advantages of (Chapter 43) 2689
Clothes, cleaning (Chapter 41) 2239
Clove, derivation of the name 436
Tree 367
Coach-house and stables (Chapter 41) 2204
Coach-house and stables, furniture of the (Chapter 41) 2209
Harness-room (Chapter 41) 2208
Heat of stables (Chapter 41) 2205
Horse, the (Chapter 41) 2203
Stalls (Chapter 41) 2207
Ventilation of stables (Chapter 41) 2206
Coachman, carriages (Chapter 41) 2225–9
Choosing horses (Chapter 41) 2231
Driving (Chapter 41) 2232
Duties of the (Chapter 41) 2210
Pace of driving (Chapter 41) 2230
Whip, the (Chapter 41) 2233
Cock-a-Leekie 134
Cocoa and chocolate, various uses of 1807
To make 1816
Cocoa-nut, the (Chapter 6) 125
Cakes or biscuits 1740
Soup 125
Cod, fecundity of the (Chapter 41) 241
Food of the 237
Habitat of the 239
Method of preserving 233
Season for fishing for the 240
Sounds 234
Tribe, the 231
Codfish, the 231
A la Béchamel 239
créme 233
A l’Italienne 241
A la maitre d’hôtel 240
Curried 237
Head and shoulders of 232
Pie 1 235
Pie 2 236
Preserving 233
Salt, (commonly called salt fish) 233
Sounds 233
en poule 234
To choose 232
Coffee, Café au lait 1812
Café noir 1813
Essence of 1808
Miss Nightingale’s opinion on 1865
Nutritious 1864
Plant 1811
Simple method of making 1811
To make 1810
To roast 1809
Cold-meat cookery:—
Beef, baked 598–9
bones, broiled 614
broiled, and mushroom sauce 612
oyster sauce 613
bubble-and-squeak 616
cake 610
curried 620
fried salt 625
fritters 627
hashed 628–9
minced 636
miriton of 637
olives 651
potted 613
ragoût 656
rissoles 615
rolls 647
sliced and broiled 664
stewed, and celery sauce 667
with oysters 668
Calf’s head, a la maitre d’hôtel 864
fricasseed 863
hashed 878
Chicken, cutlets 927
or fowl patties 928
potted 930
salad 931
Duck, hashed 932
stewed and peas 935
turnips 937
wild, hashed 1020
ragoût of 1021
Fish, and oyster pie 257
cake 258
cod, à la Béchamel 239
à la crême 238
curried 237
pie 235–6
salmon, curried 305
scallop 350–1
turbot, à la crême 341
au gratin 342
fillets of, baked 339
à l’Italienne 340
Fowl, à la Mayonnaise 962
boudin, à la Reine 961
croquettes of 953–4
fricasseed 946
fried 947–8
hashed 955
Indian fashion 957
Indian dish of 959
minced 956
à la Béchamel 950
or chicken, curried 942
ragoût 951
scollops 658
sauté, with peas 960
Game, hashed 1023
Goose, hashed 967
Hare, broiled 1029
hashed 1030
Lamb, hashed, and broiled bladebone 749
Mutton, baked minced 703
broiled and tomato sauce 710
collops 731
curried 713
cutlets 714
dormers 715
haricot 718
hashed 719
hodge-podge 720
pie 733
ragoût of neck 736
toad in hole 743
Pork, cheese 796
cutlets 796
hashed 801
Turkey, croquettes of 987
fricasseed 988
hashed 989
Veal, baked 856
cake 859
collops, Scotch 870–1
curried 865
fillet of, au Béchamel 883
loin of, au Béchamel 887
minced 889–92
olive pie 895
patties, fried 896
ragout of 900
rissoles 901
rolis 902
tête de veau en tortue 911
Venison, hashed 1050
Cold, to cure a (Chapter 43) 2625
On the chest (Chapter 43) 2626
College pudding 1263
Collops, cooking 871
Scotch 870
Scotch white 871
Combs, to clean (Chapter 41) 2251
Compote of, Apples 1515
Apricots 1521
Damsons 1537
Figs, green 1541
Gooseberries 1515
Greengages 1551
Oranges 1565
Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on (Chapter 30) 1508
Consommé, or white stock for many sauces 395
Constructive notices (Chapter 44) 2699
Convulsions or fits (Chapter 42) 2519–22
Cook, duties of the cook, kitchen, and scullery-maids (Chapter 4) 79
Early rising (Chapter 4) 80
First duty of the (Chapter 4) 81
General directions to the <(Chapter 3) 75
duties of the (Chapter 4) 82–4
Cookery, cleanliness of utensils used in <(Chapter 3) 72
Excellence in the art of (Chapter 4) 78
Explanation of French terms used in (Chapter 4) 87
Introduction to (Chapter 4) 76
Measures used in (Chapter 4) 77
Copper (Chapter 43) 2659
Coriander plant, the (Chapter 6) 174
Corks, with wooden tops 446
Corrosive sublimate (Chapter 43) 2657
Cow, cheese 1652
Heel, fried 639
stock for jellies 1412
Pox, or vaccination (Chapter 42) 2543–6
or variola 906
Cows, cost of keep for (Chapter 41) 2370
Cowslip wine 1817
Crab, hot 245
Sauce, for fish 396
To dress 244
Tribe, the 245
Crape, to make old look like new (Chapter 41) 2277
Crayfish, the 246
Crayfish, how preserved (Chapter 6) 193
Potted 247
Soup (Chapter 6) 193
Cream, à la Valois 1422
Apricot 1405
Chocolate 1430
Devonshire 1630
Ginger 1432
Italian 1437
Lemon 1443
economical 1444
or custards 1446
very good 1445
Noyeau 1452
Orange, Seville 1464
sweet 1463
Peculiarities of (Chapter 28) 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 (Chapter 28) 1385
Croquettes of, fowl 953–4
Rice 1477
Croup (Chapter 42) 2568
Symptoms of (Chapter 42) 2569
Treatment of (Chapter 42) 2570–3
Crumpets 1728
Crust, butter, for boiled puddings 1213
Common, for raised pies 1217
Dripping, for kitchen puddings and pies 1214
For fruit tarts, very good 1210
Lard or flead 1218
Pâté brisée, or French, for raised pies 1216
Short, common 1212
good 1211
Suet, for pies and puddings 1215
Cucumber, antiquity of the (Chapter 6) 127, 402
Chate 1114
Geographical distribution of the 1111
Indigestible 1152
Properties and uses of the 1113
Sauce 398
white 400
Soup 127
Vinegar (a very nice addition to salads) 491
Cucumbers, à la poulette 1112
Fried 1113
For winter use 402
Pickled 399
Preserving (an excellent way) 403
Stewed 1114
with onions 1115
To dress 1111
Curds and whey 1629
Currant, dumplings 1264
Fritters 1429
Jam, black 1530
red 1532
Jelly, black 1531
red 1533
white 1534
Pudding, black or red 1266
boiled 1265
Red, and raspberry tart 1267
Currants, iced 1558
Uses of 1266
Zante, description of 1264
Curry powder 449
Custard, apple, baked 1389
Boiled 1423
Creams, or lemon 1446
Pudding, baked 1268
boiled 1269
Sauce for sweet puddings or tarts 404
Tartlets, or Fanchonnettes 1315
Cutlets, chicken 926
French 927
Invalid’s 1865
Lamb 747
Mutton 732
Italian 723
of cold 714
Pheasant 1040
Pork 796–8
Salmon 306
Sauce for 513
Veal 866
à la Maintenon 868
Cygnet, the 998
Dace, the 243
Dairy, the (Chapter 41) 2358
Butter, colouring of (Chapter 41) 2366
milk (Chapter 41) 2368
washing (Chapter 41) 2367
Churning (Chapter 41) 2365
Churns (Chapter 41) 2362
Cleaning the churn, &c. (Chapter 41) 2368
Cows, cost of keep for (Chapter 41) 2370
Devonshire system (Chapter 41) 2369
Hair sieve (Chapter 41) 2360
Maid, charge of dairy produce (Chapter 41) 2371
duties of the (Chapter 41) 2357
Milk, dishes (Chapter 41) 2361
general management of (Chapter 41) 2364
pails (Chapter 41) 2359
Situation of the (Chapter 41) 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 (Chapter 44) 2725
Estate chargeable with (Chapter 44) 2748
Decanters, to clean (Chapter 41) 2198, 2336
Deer, the 1049
Fallow 1050
Roebuck 1051
Deer, stag 1051
Delhi pudding 1272
Dentition (Chapter 42) 2509
Dessert, biscuits 1742
Dishes 1598
general remarks on (Chapter 30) 1509
Devonshire, cream 1630
Junket 1631
Diarrhoea (Chapter 42) 2574–7
Dilapidations (Chapter 44) 2718
Dinners, and dining (Chapter 40) 1879–86
Diseases of infancy and childhood (Chapter 42) 2509–77
Dishes, a hundred different 434
Domestics, general remarks on (Chapter 41) 2153–6
Dormers 715
Downs, the 725
Draught, for summer 1837
Dress and dressing of infants (Chapter 42) 2491–6
Drink for warm weather, pleasant 1836
Dripping, to clarify 621–2
Driving (Chapter 41) 2232–3
Drowning, treatment after (Chapter 43) 2676
Duck, the 932
American mode of capturing the 936
Aylesbury 935
Bow-bill 936
Buenos Ayres 933
Eggs of the 934, 1658
Fattening 936
Hashed 932
Hatching 935
Man and dog, decoy 937
Roast 934
to carve a 999
Rouen 934
Snares in Lincolnshire 937
Stewed, and peas 935–6
and turnips 937
To ragoût a whole 933
Varieties of the 933
Wild, the 934, 937, 1022
hashed 1020
ragoût of 1021
roast 1022
to carve a 1055
Ducklings, cooping and feeding 935
Dumplings, baked apple 1225
Boiled apple 1227
Currant 1264
Lemon 1294
Marrow 1306
Sussex, or hard 1376
Yeast 1383
Dusting (Chapter 41) 2313
Dutch flummery 1426
Sauce, for fish 405
Green, or Hollandaise verte 406
Eel, broth 1866
Haunts of the 254
Pie 253
Productiveness of the 252
Soup (Chapter 6) 194
Tenacity of life of the 256
The common 250
Tribe, the 249
Voracity of the 253
Eels, à la Tartare 255
Boiled 249
Collared 254
En matelote 256
Fried 252
Stewed 1 250
Stewed 2 251
Egg, balls for soups and made dishes 408
Sauce for salt fish 409
Soup 128
Wine 1867
Eggs, à la maitre d’hôtel 1660
A la tripe 1667
Boiled for breakfast, salads, &c. 1656
Buttered 1657
Ducks’ 1658
For hatching 927–28
Fried 1659
General remarks on (Chapter 32) 1623–6
Liaison of, for thickening sauces 461
Oeufs au plat, or au miroir 1661
Plovers’ 1662
Poached 1663
with cream 1664
Primitive method of cooking 1658
Quality of 1654–5
Scotch 1666
Snow, or oeufs à la neige 1482
To choose 1654
keep fresh for several weeks 1655
pickle 407
Veneration for 1659
White of (Chapter 28) 1387
Will crack if dropped in boiling water 1656
Elderberry wine 1818
Emetic, tartar (Chapter 43) 2660
Empress pudding 1273
Endive, à la Française 1118
Genus of 1116
Plant (Chapter 6) 169
Stewed 1117
To dress 1116
Entrée, beef or rump steak, stewed 666
Beef, minced collops 619
Boudin à la reine 961
Calf’s head, fricasseed 863
liver, larded and roasted 882
Chicken and rice croquettes 953–4
cutlets 926
or fowl, fricasseed 945
Fowl, hashed 955
sauté with peas 960
Lamb, cutlets 747
sweetbreads and asparagus 757
another way
to dress 758
Lark pie 971
Lobster-curry 274
Entrée, lobster cutlets 275
patties 277
Oyster patties 289
Sweetbreads, baked 906
fried 907
stewed 908
Veal cutlets 866
à la Maintenon 868
broiled 867
collops 879
fricandeau of 874–5
tendons de veau 909–10
tête de veau 911
Vol au vent 1379
Epaulettes of gold or silver (Chapter 41) 2287
Epicurean sauce 410
Espagnole, or brown Spanish sauce 411
Everton toffee 1597
Exeter pudding 1274
Eye, lime in the (Chapter 43) 2629
Sore (Chapter 43) 2628
Stye in the (Chapter 43) 2630
Substances in the (Chapter 43) 2627
Eyelids, inflammation of the (Chapter 43) 2631
Fairy butter 1636
Fanchonnettes, or custard tartlets 1315 Fasting (Chapter 43) 2632
Feathers 2284
Fennel 412
Sauce for mackerel 412
Fig pudding 1275
Figs, green, compote of 1541
Fish, addendum and anecdote of p. 173
And oyster pie 257
As an article of human food (Chapter 7) 211–18
Average prices 226
Cake 258
General directions for carving p..174–6
dressing (Chapter 7) 219–25
rule in choosing 226
In season January to December pp. 33–7
Kettle 338
Pie with tench and eels 349
Sauce 413, 512
Scallop 350–1
Soup (Chapter 6) 192
Stock (Chapter 6) 192
Supply of, for the London market 353
To smoke at home 820
Fishes, natural history of (Chapter 7) 199–210
Fits (Chapter 43) 2633
Apoplexy (Chapter 43) 2634–6
and drunkenness, distinctions between (Chapter 43) 2638
epilepsy, distinctions between (Chapter 43) 2637
hysterics distinctions between (Chapter 43) 2639
poisoning by opium, distinctions between (Chapter 43) 2640<
Epilepsy (Chapter 43) 2641
Fainting (Chapter 43) 2642
Hysterics (Chapter 43) 2643
The consequence of dentition (Chapter 42) 2519–22
Fixtures (Chapter 44) 2713
Fleece, the golden 715
Floorcloth, to clean (Chapter 41) 2335
Flounder, the 259
Flounders, boiled 259
Fried 260
Flour, nutritious qualities of 1218
Flowers, to preserve cut (Chapter 41) 2289
after packing (Chapter 41) 2290
Flummery, Dutch 1426
Fomentations (Chapter 43) 2602–3
Fondue, Brillat Savarin’s 1644
To make 1643
Food for infants, and its preparation (Chapter 42) 2499, 2508
Footgear (Chapter 41) 2245
Footman, boot-cleaning (Chapter 41) 2174
Boot tops (Chapter 41) 2176
Breakfast, laying cloth, &c. (Chapter 41) 2181–3
Brushing clothes (Chapter 41) 2180
Decanters (Chapter 41) 2198
Dinner (Chapter 41) 2185–6
Dinners à la Russe (Chapter 41) 2188
Dress and livery (Chapter 41) 2172
During dinner (Chapter 41) 2191
Early rising (Chapter 41) 2173
Furniture-rubbing (Chapter 41) 2179
General duties (Chapter 41) 2171
Glass-washing (Chapter 41) 2197–8
Going out with the carriage (Chapter 41) 2190
Knives (Chapter 41) 2177
Lamp-trimming (Chapter 41) 2178
Letters and messages (Chapter 41) 2200
Luncheon, duties at (Chapter 41) 2184
Management of work (Chapter 41) 2196
Manners, modesty, &c. (Chapter 41) 2190
Opening wine (Chapter 41) 2192
Pantry (Chapter 41) 2195
Patent leather boots (Chapter 41) 2175
Politeness (Chapter 41) 2201
Receptions and evening parties (Chapter 41) 2202
Removal of dishes (Chapter 41) 2193
Salt-cellars (Chapter 41) 2187
Tea (Chapter 41) 2194
Waiting at table (Chapter 41) 2189
Where a valet is not kept (Chapter 41) 2182
Forcemeat, balls for fish soups 414
Boiled calf’s udder for French 421
For baked pike 413
cold savoury pies 415
various kinds of fish 416
veal, turkeys, fowls, hare, &c. 417
French 419–20
Or quenelles, for turtle soup, Soyer’s receipt for 423
Oyster 489
Fowl, à la Mayonnaise 962
And rice croquettes 953
Boiled 938
à la Béchamel 943
to carve 1000
with oysters 944
rice 940
Boudin à la reine 961
Broiled and mushroom sauce 939
Croquettes 954
Curried 941–2
Fricasseed 945–6
Fried 947–8
Hashed 955
an Indian dish 957
House, the 944
stocking the 945
Indian dish of 950
Minced 956
à la Béchamel 950
Pillau 963
Poulet aux cressons 964
à la Marengo 949
Ragoût of 951
Roast 952
stuffed 965
to carve a 1001
Sauté, with peas 960
Scallops 958
To bone for fricassees 995
Fowls, à la Marengo 949
As food 926
Bantam 939
feather-legged 958
Best to fatten 951
way to fatten 948
Black Spanish 962
Characteristics of health and power 946
Chip in 953
Cochin China 942
Common, or domestic 926
Diseases of, and how to cure 952
Dorking 940
Eggs for hatching 927
Feeding and cooping 930
Game 938
Guinea 970
Hatching 928
Moulting season, the 956
Obstruction of the crop 955
Pencilled Hamburg 965
Poland 941
Scour, or Dysentery in 957
Serai Ta-ook, or fowls of the Sultan 963
Sir John Sebright’s bantams 961
Sitting 927
Skin disease in 955
Space for 943
Speckled Hamburg 959
“Turn” in 954
Various modes of fattening 948
Young 929
Freezing apparatus, method of working the 1290
French terms used in cookery (Chapter 4) 87
Fritters, apple 1393
Beef 627
Bread-and-butter 1410
Currant 1429
Indian 1435
Orange 1465
Peach 1469
Pineapple 1472
Plain 1473
Potato 1474
Rice 1478
Fruit, dish of mixed 1601
summer 1604
Fresh to bottle 1542–3
Ice creams, to make 1555
In season, January to December pp. 33–7
Spots, to remove (Chapter 41) 2270
To bottle with sugar 1544
Turnovers 1278
Water ices, to make 1556
Fuel <(Chapter 3) 73
Fungi, analysis of 1128
Varieties of 1124
Furniture cleaning (Chapter 41) 2307, 2313
Gloss, German (Chapter 41) 2339
Polish (Chapter 41) 2308–9
Furs, feathers, and woollens (Chapter 41) 2284
Game, general observations on (Chapter 22) 1006–18
Hashed 1023
In season, January to December pp. 33–7
Garlic 392
Geneva wafers 1431
Genevese sauce 427
German pudding 1279
or Dampfnudeln 1280
Gherkins, or young cucumbers 428
Pickled 428
Giblet pie 965
Soup (Chapter 6) 168
Gilt frames, to brighten (Chapter 41) 2337
Ginger, apples 1424
Beer 1833
Cream 1432
Preserved 1432
Pudding 1281
Qualities of 407
Wine 1819
Gingerbread, nuts, rich sweetmeat 1759
Sunderland 1761
Thick 1769
White 1762
Glaize, cold joints to 430
For covering cold hams, tongues, &c 430
Kettle 430
Godfrey’s cordial (Chapter 43) 2663
Golden fleece, order of the 708, 715
Pudding 1282
Goose, Brent 966
Description of the 968
Egyptian 969
Hashed 967
Roast 968
to carve a 1002
Stuffing for (Soyer’s) 505
To dress a green 969
Wild 967
Gooseberries, compote of 1546
Gooseberry, the 1285
Fool 1433
Indigenous to British isles 429
Jam 1547–8
white or green 1549
Jelly 1550
Pudding, baked 1283
Gooseberry pudding, boiled 1284
Sauce for boiled mackerel 429
Tart 1285
Trifle 1434
Vinegar 1820
Wine, effervescing 1821
Grapes, qualities of 1601
Grates (Chapter 41) 2298, 2299, 2338
Gravy, a quickly-made 434
Beef, for poultry or game (good) 435
Brown 436
without meat 437
Cheap, for minced veal 443
hashes 440
For roast meat 433
venison 444
General stock for 432
Jugged, excellent 441
Kettle 432
Made without meat, for fowls 439
Orange 488
Rich, for hashes and ragouts 438
Roux, for thickening brown 525
white 526
Soup (Chapter 6) 169
Veal, for white sauces, fricassees 442
Greengage jam 1552
Greengages, compote of 1551
To preserve dry 1553
in syrup 1554
Green sauce 431
Greens, boiled, turnip 1169
Turnip-tops, and cabbage 1169
Groom, bridles (Chapter 41) 2218
Cleaning fawn or yellow leather (Chapter 41) 2223
Duties of the (Chapter 41) 2211
Exercising the horses (Chapter 41) 2213
Feeding the horses (Chapter 41) 2214–15
Harness (Chapter 41) 2219
cleaning old 2221–2
paste (Chapter 41) 2220
Shoeing (Chapter 41) 2217
Watering horses (Chapter 41) 2212, 2216
Wheel-grease (Chapter 41) 2224
Grouse, description of the (Chapter 32) 1625–26
Pie 1024
Roast 1025
Salad 1026
To carve a 1058
Gruel, barley 1836
To make 1868
Gudgeon, the 261
Habitat of the 261
Guinea-fowl, description of the 970
Roast 970
Guinea-pig, the 997
Gurnet, the 262
To dress 262
Haddock, habitat of the 263
Finnan 266
Weight of the 264
Haddocks, baked 263
Boiled 264
Dried 1 265
Dried 2 266
Hair-dressing (Chapter 41) 2248–9
Hair, pomade for (Chapter 41) 2253–4
To promote growth of (Chapter 41) 2257
Wash for (Chapter 41) 2252
Ham, fried and eggs 843
Omelet 1457
Potted 814–5
To bake a 810
boil a 811
carve a 843
give it an excellent flavour 812
glaize 430
Hams, curing of 822
For curing 816
To cure in the Devonshire way 821
sweet, in the Westmoreland way 818
pickle 819
salt two 817
smoke at home 820
Hare, broiled 1029
Extreme timidity of the 1027
Hashed 1030
Jugged 1031–2
Potted 1028
Roast 1027
Soup (Chapter 6) 170
To carve a 1056
The common (Chapter 6) 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 (Chapter 41) 2221–2
Paste (Chapter 41) 2220
Room, the (Chapter 41) 2208
Heart, palpitation of the (Chapter 43) 2646
Henbane, hemlock, nightshade, and foxglove (Chapter 43) 2664
Herbs, to dry for winter use 445
Powder of, for flavouring 446
Sweet 417
Heradotus pudding 1287
Herring, the 268
Red 267
Herrings, baked, white 268
Red, or Yarmouth bleaters 267
To choose 268
Hessian soup (Chapter 6) 171
Hidden mountain, the 1438
Hodge-podge (Chapter 6) 191, 720
Hog, antiquity of the 826, 834
Fossil remains of the 829
General observations on the common (Chapter 16) 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 (Chapter 42) 2468, 2564
Symptoms of (Chapter 42) 2565
Treatment of (Chapter 42) 2566–7
Horse, the (Chapter 41) 2203
Horses, choosing (Chapter 41) 2231
Exercising (Chapter 41) 2213
Horses feeding (Chapter 41) 2224–15
Watering (Chapter 41) 2212, 2216
Horseradish, the 447
Medical properties of the 1122
Sauce 447
Vinegar 448
Hot spice 524
Housekeeper, daily duties of the (Chapter 2) 58–61
General duties of the (Chapter 2) 55
Knowledge of cookery (Chapter 2) 57
Necessary qualifications for a (Chapter 2) 56
Housemaid, bedroom, attention to (Chapter 41) 2306, 2323–4
Bright grates (Chapter 41) 2298
Candlestick and lamp-cleaning (Chapter 41) 2330
Carpet-sweeping (Chapter 41) 2312
Chips broken off furniture (Chapter 41) 2330
Cleanings, periodical (Chapter 41) 2326–9
Dress of the (Chapter 41) 2319
Dusting (Chapter 41) 2313
Duties after dinner (Chapter 41) 2321
evening (Chapter 41) 2322
general (Chapter 41) 2292–4
Fire-lighting (Chapter 41) 2296–7
Furniture-cleaning (Chapter 41) 2307, 2313
General directions to the (Chapter 41) 2300–5
Hartshorn, for plate-cleaning (Chapter 41) 2316
Laying dinner-table (Chapter 41) 2314–5
Marble, to clean (Chapter 41) 2333–4
Needlework (Chapter 41) 2325
Plate, to clean (Chapter 41) 2317
rags for daily use (Chapter 41) 2318
Upper and under (Chapter 41) 2291
Waiting at table (Chapter 41) 2320
Recipe, Brunswick black, to make (Chapter 41) 2295
cement for joining broken glass or china 2331–2
decanters, to clean (Chapter 41) 2336
floorcloth, to clean (Chapter 41) 2335
furniture gloss, German (Chapter 41) 2339
paste (Chapter 41) 2310
polish (Chapter 41) 2308–9
gilt frames, to brighten (Chapter 41) 2337
grates and fire irons, to preserve from rust (Chapter 41) 2338
polish for bright grates (Chapter 41) 2299
Hunter’s pudding 1288
Husband and wife (Chapter 44) 2725–9
Hysterics (Chapter 43) 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 (Chapter 30) 1510–11
Icing, for cakes, almond 1735
sugar 1736
Indian, Chetney sauce 452
Corn-flour bread 1721
Curry powder 449
Fritters 1435
Mustard 450
Pickle 451
Trifle 1436
Infant, the (Chapter 42) 2460–2577
Ink-spots, to remove (Chapter 41) 2271
Invalid cookery, rules to be observed in (Chapter 30) 1841–54
Invalid’s cutlet, the 1865
Jelly 1869
Lemonade 1870
Insurance (Chapter 44) 2708–10
I. O. U., the (Chapter 44) 2723
Irish stew 721–2
Ironing (Chapter 41) 2282, 2393–6
Isinglass 1413
Italian, cream 1437
Mutton cutlets 723
Rusks 1733
Sauce, brown 453
white 451
Jam, apple 1517
Apricot, or marmalade 1522
Carrot 1525
Cherry 1528
Currant, black 1530
red 1538
Damson 1538
Gooseberry 1547–8
white or green 1549
Greengage 1552
Omelet 1460
Plum 1580
Raspberry 1588
Rhubarb 1590
and orange 1591
Roly pudding 1291
Strawberry 1594
Jaunemange 1439
Jelly, apple 1518–19
clear 1396
thick, or marmalade 1395
Bag, how to make 1411
Bottled, how to mould 1414
Calf’s foot 1416
Cow-heel, stock for 1412
Currant, black 1531
red 1533
white 1534
General observations on (Chapter 28) 1386
Gooseberry 1550
Invalid’s 1869
Isinglass or gelatine 1413
Lemon 1447
Liqueur 1449
Moulded with fresh fruit 1440
with slices of orange 1455
Of two colours 1441
Open with whipped cream 1453
Orange 1454
Quince 1585
Raspberry 1589
Savoury, for meat pies 521
Stock for, and to clarify it 1411
Strawberry 1484
To clarify syrup for 1415
Jewels (Chapter 41) 2286
John dory, the 248
To dress the 248
Joints, injuries to (Chapter 43) 2616
Julienne, soup á la (Chapter 6) 191
Junket, Devonshire 1631
Kale brose 132
Kegeree 269
Ketchup, mushroom 472
Oyster 490
Walnut 535–6
Kettles for fish 338
Kidney and beefsteak pudding 605
Omelet 1458
Kidneys, broiled 724
Fried 725
Kitchen, distribution of a <(Chapter 3) 62
Essential requirements of the <(Chapter 3) 70
Fuel for the <(Chapter 3) 73
Ranges <(Chapter 3) 65–6
Maid, duties of the (Chapter 4) 85
Necessity for cleanliness <(Chapter 3) 72
Scullery maid, duties of the (Chapter 4) 86
Utensils, ancient and modern <(Chapter 3) 69
list of for the <(Chapter 3) 71
Kitchens of the Middle Ages <(Chapter 3) 62
Knives (Chapter 41) 2177
Kohl Rabi, or turnip-cabbage 1095
Lace collars, to clean (Chapter 41) 2266
Lady’s maid, arranging the dressing room (Chapter 41) 2246–7
Attention to bonnets (Chapter 41) 2244
Chausserie, or foot-gear (Chapter 41) 2245
Dressing, remarks on (Chapter 41) 2258–9
Duties of the (Chapter 41) 2213, 2260–2
when from home (Chapter 41) 2280
evening (Chapter 41) 2281
Epaulettes of gold or silver (Chapter 41) 2287
Fashions, repairs, &c (Chapter 41) 2263
Hairdressing (Chapter 41) 2248
lessons in (Chapter 41) 2249
Ironing (Chapter 41) 2282
Jewels (Chapter 41) 2286
Linen, attention to (Chapter 41) 2278
Packing (Chapter 41) 2279
Rules of conduct (Chapter 41) 2288
Recipe, bandoline, to make (Chapter 41) 2255
Blonde, to clean (Chapter 41) 2265
Brushes, to wash (Chapter 41) 2250
Combs, to clean (Chapter 41) 2251
Crape, to make old look like new (Chapter 41) 2277
Essence of lemon, use of (Chapter 41) 2274
Flowers, to preserve cut (Chapter 41) 2289
to revive after packing (Chapter 41) 2290
Fruit-spots, to remove (Chapter 41) 2270
Furs, feathers, and woollens (Chapter 41) 2284
Grease-spots from cotton or woollen materials, to remove (Chapter 41) 2268
from silks or moires, to remove (Chapter 41) 2269
Hair, a good pomade for the (Chapter 41) 2253–4
Hair, a good wash for the (Chapter 41) 2253
to promote the growth of (Chapter 41) 2257
Lace collars, to clean (Chapter 41) 2266
Moths, preservatives against the ravages of (Chapter 41) 2285
Paint, to remove from silk cloth (Chapter 41) 2276
Pomatum, an excellent (Chapter 41) 2256
Ribbons or silk, to clean (Chapter 41) 2275
Scorched linen to restore (Chapter 41) 2283
Stains of syrup or preserved fruit, to remove (Chapter 41) 2273
To remove ink-spots (Chapter 41) 2271
Wax, to remove (Chapter 41) 2272
Lamb, as a sacrifice 744
Breast of, and green peas 744
stewed 745
Carving 761
Chops 746
Cutlets and spinach 747
Fore quarter, to carve a 764
to roast a 750
Fry 748
General observations on the (Chapter 14) 698–702
Hashed and broiled blade-bone of 749
Leg of, boiled 751
roast 752
Loin of, braised 753
Saddle of 754
Shoulder of 755
stuffed 756
Lamb’s sweetbreads, larded 757
another way to dress 758
Lambswool, or lamasool 1227
|
Lamp-cleaning (Chapter 41) 2178, 2311
Lamprey, the 256
Landlord and tenant, relations of (Chapter 44) 2700
Landrail or corn-crake 1033
Roast 1033
To carve 1063
Lard, to melt 625
Larding 828
Lark-pie 971
Larks, roast 972
Laundry, situation of, and necessary apparatus (Chapter 41) 2373–4
Maid, cleaning and washing utensils (Chapter 41) 2386
General duties of the (Chapter 41) 2372
Ironing (Chapter 41) 2393–6
Mangling and ironing (Chapter 41) 2387–9
Rinsing (Chapter 41) 2379
Soaking linen (Chapter 41) 2376
Sorting linen (Chapter 41) 2375
Starch, to make (Chapter 41) 2391–2
Starching (Chapter 41) 2390
Washing (Chapter 41) 2377–8
coloured muslins, &c (Chapter 41) 2380
flannels (Chapter 41) 2381
greasy cloths (Chapter 41) 2382
satin and silk ribbons (Chapter 41) 2384
silk handkerchiefs (Chapter 41) 2383
silks (Chapter 41) 2385
Laurel, or bay (Chapter 6) 180
Law, general remarks on (Chapter 44) 2694
Lead, and its preparations (Chapter 43) 2661
Leamington sauce 459
Lease, breaks in the (Chapter 44) 2711
Leases, general remarks on (Chapter 44) 2702–4
Leek, badge of the Welsh (Chapter 6) 134
Soup 133
Legacies (Chapter 44) 2751–4
Bequests, &c (Chapter 44) 2744–9
Legal memoranda (Chapter 44) 2694–2751
Lemon, anti venomous 455
Biscuits 1743
Blancmange 1442
Brandy 460
Cake 1764
Cheesecakes 1292
Cream 1443
(economical) 1444
Creams 1445
or custards 1446
Dumplings 1294
Essence of (Chapter 41) 2274
Fruit of the 405
Jelly 1447
Juice of the 456
Mincemeat 1293
Pudding, baked 1295–7
boiled 1298
plain 1299
Rind or peel 460
Sauce for boiled fowls 457
for sweet puddings 1358
Sponge 1448
Syrup 1822
Thyme 458
To pickle with the peel on 455
without the peel 456
Water ice 1557
White sauce for fowls or fricassees 458
Uses of the 1296
Wine 1823
Lemonade 1834
For invalids 1870
Most harmless of acids 1834
Nourishing 1871
Lentil, the (Chapter 6) 126
Lettuce, corrective properties of the (Chapter 6) 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 (Chapter 43) 2677
Linen, attention to (Chapter 41) 2278
Scorched, to restore (Chapter 41) 2283
Soaking (Chapter 41) 2376
Sorting (Chapter 41) 2375
Liqueur Jelly 1449
Liver, and lemon sauce for poultry 462
And parsley sauce for poultry 463
Complaints and spasms (Chapter 43) 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 (Chapter 6) 195
To boil 270
To dress 276
Lumbago (Chapter 43) 2645
Luncheon cake 1765
Luncheons and suppers (Chapter 40) 2147–48
Lungs, respiration of (Chapter 42) 2453–6
Macaroni, as usually served with cheese course 1645–7
Manufacture of (Chapter 6) 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 (Chapter 41) 2344
dinner (Chapter 41) 2350–1
Bedrooms, attention to (Chapter 41) 2352
daily work in (Chapter 41) 2345
Before retiring to bed (Chapter 41) 2354
Breakfast, preparation for (Chapter 41) 2343
Cleaning hall (Chapter 41) 2342
Cooking dinner (Chapter 41) 2346
Early morning duties (Chapter 41) 2341
General duties (Chapter 41) 2340
routine (Chapter 41) 2353
Knife-cleaning (Chapter 41) 2351
Laying dinner-cloth (Chapter 41) 2347
Needlework, time for (Chapter 41) 2356
Waiting at table (Chapter 41) 2348–9
Washing (Chapter 41) 2355
Maigre, soup 136
Maître d’hôtel 465
butter 465
sauce (hot) 466
Maize 1721
Cobbett a cultivator of 1174
Or Indian wheat, boiled 1174
Malt wine 1824
Manchester pudding 1300
Mangling and ironing (Chapter 41) 2387–9
Mango chetney, Bengal recipe for making 392
Manna kroup pudding 1302
Qualities of 1302
Mansfield pudding 1303
Marble, to clean (Chapter 41) 2333–4
Marjoram, species of (Chapter 6) 173, 415
Marlborough pudding 1304
Marmalade, and vermicelli pudding 1305
Of Apricots 1522
Orange 1566–7
an easy way of making 1568
made with honey 1569
Quince 1586
Marrow, bones 635
Boiled 635
Dumplings 1306
Pudding, boiled or baked 1307
Mayonnaise 468
Measles (Chapter 42) 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 (Chapter 11) 540–84
Pies, savoury jelly for 521
To buy economically 726
Meats, preserved 643
Medical memoranda (Chapter 43) 2689–93
Melon, description of the 1559
Introduced into England 1115
Uses of the 1559
Melons 1569
Meringues 1451
Military puddings 1308
Milk, and cream, separation of 1627
to keep in hot weather 1628
And suckling (Chapter 42) 2472–90
Excellence of 1627
General observations on (Chapter 32) 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 (Chapter 1) 39
Charity and benevolence, duties of (Chapter 1) 14
Choice of acquaintances (Chapter 1) 6
Cleanliness indispensable to health (Chapter 1) 4
Conversation, trifling occurrences (Chapter 1) 9
Daily duties (Chapter 1) 22–6
Departure of guests (Chapter 1) 45–6
Dessert (Chapter 1) 37–8
Dinner announced (Chapter 1) 35
Domestics, engaging (Chapter 1) 17
giving characters to (Chapter 1) 20
obtaining (Chapter 1) 18
treatment of (Chapter 1) 19
yearly wages, table of (Chapter 1) 21
Mistress, dress and fashion (Chapter 1) 11
of the (Chapter 1) 13
Early rising (Chapter 1) 3
Etiquette of evening parties (Chapter 1) 40–3
the ball room (Chapter 1) 44
Evenings at home (Chapter 1) 48
Family dinner at home (Chapter 1) 47
Friendships should not be hastily formed (Chapter 1) 7
Good temper, cultivation of (Chapter 1) 10
Guests at dinner-table (Chapter 1) 36
Half-hour before dinner (Chapter 1) 34
Home virtues (Chapter 1) 5
Hospitality, excellence of 8
Household duties (Chapter 1) 1–2
House-hunting, locality, aspect, ventilation, rent (Chapter 1) 54
Housekeeping account-book (Chapter 1) 16
Introductions (Chapter 1) 51
Invitations for dinner (Chapter 1) 33
Letters of introduction (Chapter 1) 52–3
Marketing (Chapter 1) 15
Morning calls and visits (Chapter 1) 27–32
Purchasing of wearing apparel (Chapter 1) 12
Retiring for the night (Chapter 1) 49
Mock-turtle soup (Chapter 6) 172–3
Morello cherries, to preserve 1561
Moths, preservatives against (Chapter 41) 2285
Muffins 1727
Mulberries, preserved 1560
Mulberry, description of the 1560
Mullagatawny soup (Chapter 6) 174
Mullet, grey 284
Red 285
Muriatic acid (Chapter 43) 2651
Mushroom, the cultivated 473
Growth of the 476
How to distinguish the 472
Ketchup 472
Localities of the 1126
Nature of the 478
Powder 477
Sauce, brown 474
very rich and good 479
white 475–6
Varieties of the 1125
Mushrooms, baked 1124
Broiled 1125
Pickled 478
Stewed 1127
in gravy 1128
To dry 473
preserve 1126
procure 1127
Mustard 480
How to mix 480
Indian 480
Tartar 481
Mutton, baked minced 703
Breast of, boiled 704
(excellent way to cook a) 709
Broiled, and tomato sauce 710
Broth, quickly made 1873
to make 1872
Carving 759–63
China chilo 712
Mutton, chops, broiled 711
Collops 731
Curried 713
Cutlets, of cold 714
Italian 723
with mashed potatoes 732
Dormers 715
Fillet of, braised 707
Haricot 716–18
Hashed 719
Haunch of, roast 726
to carve a 759
Hodge-podge 720
Irish stew 721–2
Kidney, broiled 724
fried 725
Leg of, boiled 705
boned and stuffed 706
braised 708
roast 727
to carve a 760
Loin of, to carve a 761
roast 728
rolled 729
Neck of, boiled 730
ragoût of 736
roast 737
Pie 733–4
Pudding 735
Qualities of various 707
Saddle of, roast 738
to carve a 762
Shoulder of, roast 739
to carve a 763
Soup, good (Chapter 6) 175
Nasturtium, uses of the 482
Nasturtiums, pickled 482
Nature and art in nursing (Chapter 42) 2445–2452
Navet, description of the 1168 Nectar, Welsh 1830
Nectarines, preserved 1562 Needlework 2325 Negus, to make 1835
Nesselrode pudding 1313 Nitric acid 2650 Normandy pippins, stewed 1563
Notice to quit 2716
Noxious trades 2712
Noyeau cream 1452
Homemade 1825
Nurse, attention to children’s dispositions (Chapter 41) 2401
Carrying an infant (Chapter 41) 2398
Convulsion fits (Chapter 41) 2406
Croup (Chapter 41) 2407
Dentition (Chapter 41) 2405
General duties of the (Chapter 41) 2402–4
Habits of cleanliness in children (Chapter 41) 2400
Hooping-cough (Chapter 41) 2408
Measles and scarlatina (Chapter 41) 2410–12
Miss Nightingale’s remarks on children 2414–5
Worms (Chapter 41) 2409
Nursemaids, upper and under (Chapter 41) 2397
Nurse, Monthly, age of (Chapter 41) 2431
Nurse, Monthly, attention to cleanliness
in the patient’s room (Chapter 41) 2433
Choice of a (Chapter 41) 2429
Doctor’s instructions must be observed (Chapter 41) 2430
General duties of the (Chapter 41) 2432
Infant must not be exposed to light or cold too early 2434
Nurse, Sick, airing the bed (Chapter 41) 2425
Attention to food (Chapter 41) 2427
Bad smells must be removed (Chapter 41) 2422
Cleanliness, necessity of (Chapter 41) 2421
Diet suitable to the patient’s taste (Chapter 41) 2428
Duties of the (Chapter 41) 2416
Necessity for pure air in the sick-room (Chapter 41) 2417
Night air injurious, a fallacy (Chapter 41) 2426
Opening of windows and doors (Chapter 41) 2418–9
Patient must not be waked (Chapter 41) 2424
Quiet in the patient’s room (Chapter 41) 2423
Ventilation necessary in febrile cases (Chapter 41) 2402
Nurse, Wet, abstinence from improper food (Chapter 41) 2411
Age of the (Chapter 41) 2439
Diet of the (Chapter 41) 2442
General remarks on the (Chapter 41) 2435–8
Health and morality of the (Chapter 41) 2440
Spirits, wines, and narcotics to be avoided (Chapter 41) 2443
Nutmeg, the 378
Nuts, dish of 1599
hazel and filbert 1599
Olive and olive oil 506
Omelet, au Thon 1494
Aux confitures, or jam omelet 1460
Bachelor’s 1462
Ham 1457
Kidney 1458
Plain, sweet 1459
Soufflé 1461
The Cure’s p. 753
To make a plain 1456
Onion before the Christian era 139
History of the 485
Origin of the 1131
Properties of the 1130
Sauce, brown 485
or Soubise, French 483
white 484
Soup 138–9
Soup 139–9
Onions, burnt, for gravies 1130
Pickled 486–7
Spanish, baked 1129
pickled 527
stewed 1131
Open jam tart 1365
Opium and its preparations (Chapter 43) 2662
Orange, and cloves 1565
Brandy 1826
Cream 1463–4
Fritters 1465
Gravy 483
In Portugal, the 1565
Jelly 1454
Orange, jelly, moulded with slices of orange 1455
Marmalade 1566–7
an easy way of making 1568
made with honey 1569
Pudding, baked 1314
Salad 1571
Seville 1464
Tree, the first in France 1564
Uses of the 1314
Wine 1827
Oranges, a pretty dish of 1466
Compote of 1565
Iced 1564
To preserve 1570
Ox, the (Chapter 6) 176
Cheek, soup 176
stewed 638
Feet, or cowheel, fried 639
Tail, broiled 652
soup 177
Tails, stewed 610
Oxalic acid (Chapter 43) 2652
Oyster, and scallop 288
Excellence of the English 291
Fishery 289
Forcemeat 489
Ketchup 490
Patties 289
Sauce 492
Season (Chapter 6) 197
Soup (Chapter 6) 196–7
The edible 286
Oysters, fried 286
in batter 291
Pickled 491
Scalloped 1 287
Scalloped 2 287
Stewed 288
To keep 290
Paint, to remove from silk cloth (Chapter 41) 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 (Chapter 6) 123, 493
Juice (for colouring various dishes) 495
To preserve through the winter 496
Parsnip, description of the (Chapter 6) 141, 1132
Soup 141
Parsnips, to boil 1132
Partridge, the (Chapter 6) 178, 1039
Broiled 1035
Hashed, or salmi de perdrix 1038
Pie 1036
Potted 1037
Roast 1039
Soup (Chapter 6) 178
To carve a 1057
Paste, almond 1220
Common, for family pies 1207
French puff, or feuilletage 1208
Paste, medium puff 1206
Soyer’s recipe for puff 1209
Very good puff 1205
Pastry, and puddings, general observations on (Chapter 26) 1175–9
Ramakins to serve with cheese course 1650
Sandwiches 1318
To ice or glaze 1334–5
Patties, chicken or fowl 928
Fried 896
Lobster 227
Oyster 289
Pavini cake 1771
Pea, origin of the 1133
Soup 144
green 142
winter, yellow 143
Sweet and heath or wood 1135
Varieties of the (Chapter 6) 143, 1134
Peas, green 1133
à la Française 1134
stewed 1135
Peach, and nectarine 1572
Description of the 1469
Fritters 1469
Peaches, compote of 1572
Preserved in brandy 1573
Pear 1574
Bon Chrétien 1576
Pears, à l’Allemande 1470
Baked 1574
Moulded 1471
Preserved 1575
Stewed 1576
Pepper, black 369
Long 399
Plant, growth of the 516
White 366
Perch, the 292
Boiled 292
Fried 293
Stewed with wine 294
Pestle and Mortar 421
Petites bouches 1319
Pheasant, the 1041
Broiled 1043
Cutlets 1040
Height of excellence in the 1043
Roast 1041
Brillat Savarin’s recipe for 1042
Soup (Chapter 6) 179
To carve a 1059
Pickle, an excellent 497
Beetroot, to 369
Capsicums, to 385
Cucumbers, to 399
For tongues or beef 611
Gherkins, to 428
Indian (very superior) 451
Lemons, to 456
with the peel on 455
Mixed 471
Mushrooms, to 478
Nasturtiums, to 482
Onions, to 486–7
Spanish, to 527
Oysters, to 491
Red cabbage, to 493
Universal 533
Walnuts, to 534
Pickles of the Greeks and Romans 452
Keeping 451
Pie, apple, or tart 1233
Beef-steak 604
Chicken or fowl 929
Eel 253
Fish and oyster 257
Giblet 966
Grouse 1024
Lark 971
Mince 1311
Mutton 733–4
Partridge 1036
Pigeon 975
Pork, raised 835
little 836
Poultry or game, raised 1340
Rabbit 981
Sole or cod 322
Tench and eel 349
Veal 897
and ham 898
raised 1341
olive 895
Pig, Guinea 997
How roast pig was discovered 841
to silence a 812
Novel way of recovering a stolen 819
Sucking, to carve a 842
roast 841
to scald 840
The learned 840
Pig’s cheeks, to dry 830
Face, collared 823
Fry, to dress 824
Liver 831
Pettitocs 832
Pigs, Austrian mode of herding 796
English mode of hunting and Indian sticking 800
How pastured and fed formerly 805
Pigeon, the 974
Barb 976
Breeding 974
Carrier 974
Fantail 976
House or dovecot, aspect of 974
Jacobin 976
Necessity of cleanliness in the 974
Nun 975
Owl 976
Pie 975
Pouter 973
Rock 976
Runt 975
To carve a 1003
Trumpeter 975
Tumbler 975
Turbit 976
Wood or wild 975
Pigeons, broiled 973
Roast 974
Stewed 970
Pike, the 293
Baked 296
Boiled 295
Pineapple 1472, 1478
Chips 1577
Fritters 1472
In Heathendom 1578
Preserved 1578
for present use 1579
Pippins, stewed, Normandy 1563
Plaice, the 298
Fried 297
Stewed 298
Plate-cleaning (Chapter 41) 2317–18
Plover, description of the 1044
To carve a 1066
dress a 1044
Plovers’ eggs (Chapter 32) 1626
Plum, an excellent pudding 1325
Cake, common 1768
nice 1769
Jam 1580
Pudding, baked 1324
Pudding sauce 499
Tart 1331
Plums 1330
French, box of 1600
stewed 1583
Cultivation of 1582
Origin of the names of 1580
Preserved 1581
To preserve dry 1582
Poisonous food (Chapter 43) 2665
Mushrooms (Chapter 43) 2666
Poisons (Chapter 43) 2647
Calomel (Chapter 43) 2658
Copper (Chapter 43) 2659
Emetic tartar (Chapter 43) 2656
Lead, and its preparations (Chapter 43) 2661
Opium and its preparations (Chapter 43) 2662
Symptoms of having inhaled strong fumes of smelling salts 2655
swallowed (Chapter 43) 2618
alkalis (Chapter 43) 2654
arsenic (Chapter 43) 2656
corrosive sublimate (Chapter 43) 2657
muriatic acid (Chapter 43) 2651
nitric acid (Chapter 43) 2650
oxalic acid (Chapter 43) 2652
prussic acid (Chapter 43) 2653
sulphuric acid (Chapter 43) 2649
Syrup of poppies and Godfrey’s cordial (Chapter 43) 2663
Treatment after taking henbane hemlock, nightshade, or foxglove (Chapter 43) 2664
Polish tartlets 1320
Pomatum, an excellent (Chapter 41) 2256
Pork, carving 842
Cheese 799
Cutlets 796
Cutlets or chops 797–8
Griskin of, roast 827
Hashed 801
Leg of, boiled 826
roast 800
to carve a 844
Loin of, roast 829
Pickled, to boil 834
Pies 835
little, raised 836
Sausages, to make 837
To pickle 833
Portable soup (Chapter 6) 180
Potato, the (Chapter 6) 147
Analysis of 1138
As an article of food 1148
Bread 1141
Fritters 1474
Patty 1332
Properties of the 1137
Pudding 1333
Qualities of the 1147
Rissoles 1147
Salad 1154
Snow 1148
Soup 1 145–6-7
Soup 2 146–6-7
Soup 3 147–6-7
Starch 1139
Sugar 1136
Uses of the 1140
Varieties of the 1146
Potatoes, à la maître d’hôtel 1144
Baked 1136
Fried, French fashion 1142
German way of cooking 1143
How to use cold 1141
Mashed 1145
Preserving 1143
Purée de pommes de terre 1146
To boil 1137
in their jackets 1138
new 1139
To steam 1140
Potted beef 642–3
Chicken or fowl 930
Ham 815
Hare 1028
Partridge 1037
Shrimps 312
Veal 899
Poulet, à la Marengo 949
Aux cressons 964
Poultry, in season, January to December pp. 33–7
Pound cake 1770
Pounded cheese 1648
Prawn, the (Chapter 6) 198
Soup (Chapter 6) 198
Prawns or shrimps, buttered 313
To boil 299
To dress 300
Prescriptions, general remarks on (Chapter 43) 2580
Blister, an ordinary (Chapter 43) 2598
Clyster (Chapter 43) 2582
Draught (Chapter 43) 2581
common black (Chapter 43) 2587
Drugs, list of, necessary to carry out all instructions 2579
Liniment (Chapter 43) 2583
Lotion (Chapter 43) 2584
Goulard (Chapter 43) 2585
Opodeldoc (Chapter 43) 2586
Mixtures, aperient (Chapter 43) 2588
fever (Chapter 43) 2589
Pills (Chapter 43) 2592
compound iron (Chapter 43) 2591
myrrh and aloes (Chapter 43 2590
Poultice (Chapter 43) 2604
Abernethy’s plan for
making a bread-and-water (Chapter 43) 2595
linseed meal (Chapter 43) 2596
mustard (Chapter 43) 2597
Powders (Chapter 43) 2593
Preserved, and dried greengages 1553
Cherries in syrup 1529
Damsons 1539
or any other kind of plums 1540
Ginger 1432
Greengages in syrup 1554
Morello cherries 1561
Mulberries 1560
Nectarines 1562
Oranges 1570
Peaches in brandy 1573
Pineapple 1578
Plums 1581
Pumpkin 1584
Strawberries in wine 1595
whole 1596
Preserves, general observations on (Chapter 30) 1495, 1507
Primitive ages, simplicity of the <(Chapter 3) 63–4
Prince of Wales soup 148
Property law (Chapter 44) 2696–8
Prussic acid (Chapter 43) 2653
Ptarmigan, or white grouse 1045
To carve a 1064
To dress a 1045
Pudding, Alma 1237
Almond, baked 1221
small 1222
Apple, baked, very good 1231
economical 1229
rich 1228
boiled 1232
iced 1290
rich sweet 1230
Apricot, baked 1238
Arrowroot, baked or boiled 1249
Asparagus 1089
Aunt Nelly’s 1224
Bachelor’s 1241
Bakewell 1242–3
Baroness 1244
Batter, baked 1246
with dried or fresh fruit 1247
boiled 1248
Beefsteak and kidney 605
baked 600
Bread, baked 1250
boiled 1252
brown 1253
Bread, miniature 1254
very plain 1251
Bread-and-butter, baked 1255
Cabinet, or chancellor’s 1256
plain, or boiled bread-and-butter 1257
Canary 1258
Carrot, baked or boiled 1259
Christmas, for children, plain 1327
plum 1328
Cold 1262
College 1263
Currant, black or red 1266
boiled 1265
Custard, baked 1268
boiled 1269
Damson 1271
Delhi 1272
Empress 1273
Exeter 1274
Fig 1275
Staffordshire recipe 1276
Folkestone pudding pies 1277
German 1279
or Dampfnudeln 1280
Ginger 1281
Golden 1282
Gooseberry, baked 1283
boiled 1284
Half-pay 1286
Herodotus 1287
Hunter’s 1288
Iced 1289
Lemon, baked 1295–7
boiled 1298
plain 1299
Macaroni, sweet 1301
Manchester 1300
Manna kroup 1302
Mansfield 1303
Marlborough 1304
Marmalade and vermicelli 1305
Marrow, boiled or baked 1307
Military 1308
Monday’s 1312
Mutton 735
Nesselrode 1313
Orange, baked 1314
batter 1249
Paradise 1322
Pease 1323
Plum, an excellent 1325
baked 1324
fresh fruit 1330
Potato 1333
Pound, plum 1329
an unrivalled 1326
Quickly made 1366
Raisin, baked 1336
boiled 1337
Rhubarb, boiled 1338
Rice, baked 1342
more economical 1343
boiled with dried and fresh fruit 1345–6
French, or gâteau de riz 1352
ground, boiled or baked 1353
iced 1354
miniature 1355
plain, boiled 1344
Roly-poly jam 1291
Royal Coburg 1260
Sago 1367
Semolina, baked 1369
Somersetshire 1374
Suet, to serve with roast meat 1375
Tapioca 1370
Treacle, rolled 1372
Toad-inthe-hole 672
of cold meat 743
Vermicelli 1377
Vicarage 1378
West Indian 1382
Yorkshire 1384
Puddings and pastry, directions for making (Chapter 26) 1180, 1204
general observations on (Chapter 26) 1175–1179
Puits d’amour, or puff-paste rings 1321
Pumpkin, preserved 1584
Punch 1839
To make hot 1839
Purchasing a house (Chapter 44) 2695–98
Quadrupeds, general observations on (Chapter 12) 585, 597
Quail, description of the 1046
To carve a 1065
To dress a 1046
Queen-cakes 1773
Quenelles à tortue (Chapter 6) 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 (Chapter 6) 181
Stewed 984
in milk 1874
larded 985
To carve a 1004
Varieties of the 979
Rabbits, fancy 984
Radish, varieties of the 1152
Raised pie, of poultry or game 1340
Pork 835–6
Veal and ham (Chapter 30) 1841
Raisin, the 1327
Raisins, cheese 1587
Grape 1324
Pudding, baked 1336
boiled 1337
Ramakins, pastry 1650
To serve with cheese course 1649
Raspberry, and currant salad 1592
tart 1267
Cream (Chapter 26) 1175
Jam 1588
Jelly 1589
Vinegar 1828
Raspberries, red and white 1267
Ratafias 1745
Ravigotte, a French salad sauce 501
Reading sauce 502
Rearing by hand (Chapter 42) 2497–8
Rearing, management, and diseases of infancy and childhood 2415–2577
Receipts (Chapter 44) 2730
Regency soup (Chapter 6) 182
Rémoulade, or French salad dressing 503
Rent, recovery of (Chapter 44) 2719–22
Rhubarb, and orange jam 1591
Description of 1339
Jam 1590
Pudding, boiled 1338
Tart 1339
Wine 1829
Ribbons, or silk, to clean (Chapter 41)2275
Rice, and apples 1400
Biscuits or cakes 1746
Blancmange 1476
Boiled for curries 1347
Bread 1720
Buttered 1349
Cake 1772
Casserole of, savoury 1350
sweet 1351
Croquettes 1477
Esteemed by the ancients 1349
Fritters 1478
Ground 1746
boiled 1353
Iced 1354
Indian, origin of (Chapter 6) 150
Milk 1875
Paddy 1347
Pudding, baked 1342
more economical 1343
boiled 1345
plain 1344
with dried or fresh fruit 1346
French, or gâteau de riz 1352
Miniature 1355
Qualities of 1342
Snowballs 1479
Soufflé 1480
Soup 1 150–1
Soup 2 151–1
To boil for curries 1348
Varieties of 1345
Ringworm, cure for (Chapter 43) 2667
Alterative powders for (Chapter 43) 2668
Rinsing (Chapter 41) 2379
Rissoles, beef 465
Roach, the 243
Roasting, age of <(Chapter 3) 65
Memoranda in 657
Rock biscuits 1747
Rolls, excellent 1723
Fluted 1317
Hot 1724
Meat, or sausage 1373
Roux, brown, for thickening sauces 525
White, 526
Rusks, Italian 1733
To make 1734
Sage 427
And onion stuffing 501
Sago, alimentary properties of 1367
How procured (Chapter 6) 152
Pudding 1367
Sauce for sweet puddings 1368
Soup 152
Salad, a poetic recipe for 508
Boiled 1151
Chicken 931
Dressing 506–8
French 503
Grouse 1026
Lobster 272
Orange 1571
Potato 1154
Scarcity of, in England 505
Summer 1152
Winter 1153
Salads 1153
Salmi de perdrix, or hashed partridge 1038
Salmon, à la Genevese 307
And caper sauce 302
Aversion of the 309
Boiled 301
Collared 303
Crimped 304
Curried 305
Cutlets 306
Growth of the 305
Habitat of the 303
Migratory habits of the 302
Pickled 308
Potted 309
choose 301
cure 308
Tribe 304
Salsify, description of 1149
To dress 1149
Salt, action of on meat 607
Common 403
Fish 233
Meat, Soyer’s recipe for preserving the gravy in 609
Sandwiches, of cheese (Chapter 32) 1611
Pastry 1318
Toast 1877
Victoria 1491
Sauce, à l’Aurore 511
A la matelote 512
Allemande, or German sauce 509
Anchovy, for fish 362
Sauce, apple, brown 364
for geese or pork 363
Aristocratique 510
Arrowroot, for puddings 1356
Asparagus 365
Béchamel, or French white sauce 367
maigre 368
Benton 370
Beurre noir, or browned butter, a French sauce 374
Bread 371–2
Browning for 373
Butter, melted 376–7
made with milk 380
maitre d’hôtel 465
thickened 379
Camp vinegar 381
Caper, for boiled mutton 382
for fish 383
a substitute for 384
Celery, for boiled turkey, poultry, &c. 387
a more simple recipe 388
Cherry, for sweet puddings 1357
Chestnut, brown 391
for turkey or fowls 390
Chili vinegar 393
Christopher North’s, for game or meat 394
Consommé, or white stock for 395
Crab, for fish 396
Cream, for fish or white dishes 397
Cucumber 398
white 400
Custard, for sweet puddings or tart 404
Dutch, for fish 405
green, or Hollandaise verte 406
Egg, for salt fish 409
Epicurean 410
Espagnole, or brown Spanish 411
Fennel, for mackerel 412
Fish 413
For boiled puddings 514
steaks 516
wildfowl 519
Genevese, for salmon, trout, &c. 427
Gooseberry, for boiled mackerel 429
Green, for green geese or ducklings 431
Horseradish 447
Hot spice 524
Indian chetney 452
Italian, brown 453
white 454
Leamington 459
Lemon, for boiled fowls 457
for fowls and fricassees, white 458
for sweet puddings 1358
Liaison of eggs for thickening 461
Liver and lemon, for poultry 462
parsley 463
Lobster 464
Maigre maître d’hôtel (hot) 467
Maître d’hôtel (hot) 466
Mango chetney (Bengal recipe) 392
Mayonnaise 468
Melted butter 376–8
Mint 469
Mushroom, a very rich and good 479
brown 474
ketchup 472
white 475–6
Onion, brown 485
French, or Soubise 483
white 484
Oyster 492
Parsley and butter 493
Piquante 513
Plum-pudding 499
Quin’s (an excellent fish-sauce) 500
Ravigotte 501
Reading 502
Robert 515
Sago, for sweet puddings 1368
Shrimp 522
Soyer’s, for plum-puddings 1359
Store, or Cherokee 528
Sweet, for puddings 1360
venison 518
Thickening for 525–6
Tomato 529–32
Tournée 517
Vanilla custard 1361
Wine, excellent for puddings 1362
for puddings 1364
or brandy 1363
white 537–9
Sauces and gravies, in the Middle Ages 433
Manufacture of 510
Pickles, gravies, and forcemeats, remarks on (Chapter 9) 354, 361
Saucer-cakes, for tea 1774
Sausage, meat cakes 839
Meat stuffing 520
Or meat rolls 1373
Sausages, beef 662
Pork, fried 838
to make 837
Veal 904
Savory 446
Savoury jelly for meat pies 521
Savoy, the (Chapter 6) 140
Biscuits or cakes 1748
Cake 1782
Scarlatina, or scarlet fever (Chapter 42) 2560–3
Scotch, collops 870
white 871
Eggs 1666
Rarebit, or toasted cheese 1651
Shortbread 1780
Woodcock 1653
Scrap cakes 1779
Scratches (Chapter 43) 2669
Sea-bream, the 310
baked 310
Mr. Yarrell’s recipe 310
Kale, description of 1150
To boil 1150
Seed, biscuits 1749
Cake, common 1775
very good 1776
Semolina, pudding, baked 1369
Qualities of (Chapter 6) 153
Soup 153
Uses of 1369
Shad, the 311
To dress 311
Shalot, or Eschalot 410
Sheep, the (Chapter 6) 175
General observations on the (Chapter 14) 678, 697
Poets on the 730
Sheep’s brains, en matelote 740
Feet, or trotters 741
Head, to dress 742
singed 742
Shepherd, the Ettrick 739
The Good 705
Shepherds and their flocks 710
Sherry 1416
Pale 1426
Shortbread, Scotch 1780
Shrimp, the 313
Sauce 522
Shrimps, or prawns, buttered 313
to boil 299
Potted 312
Sick-rooms, caution in visiting (Chapter 43) 2692
Sirloin, origin of the word 659
Skate, the 315
Boiled 314
Crimped 315
Small, fried 317
Species of 317
To choose 315
With caper sauce (à la Française) 316
Smelt, the 319
Odour of the 318
Smelts, to bake 318
To fry 319
Snipe, description of the 1047
Snipes, to carve 1060
To dress 1047
Snow cake 1777–8
Eggs, or oeufs à la neige 1482
Snowballs, apple 1235
Rice 1479
Soda, biscuits 1751
Bread 1722
Cake 1781
Carbonate of 1765
Sole, the 320
Flavour of the 324
Or cod pie 322
Soles, a favourite dish of the ancient Greeks 323
Baked 320
Boiled 321
Filleted, à l’Italienne 324
Fricasseed 325
Fried 327
filleted 326
How caught 325
To choose 320
With cream sauce 323
mushrooms 328
Sorrel (Chapter 6) 131
Qualities of 431
Soufflé, apple 1402
Chocolate 1427
Omelette 1461
Rice 1480
To make a 1481
Soufflés, general observations on (Chapter 28) 1388
Soup, à la cantatrice 119
Crecy 126
Flamande 1 129
Flamande 2 130
Julienne 131
Reine 1 183
Reine 2 184
Solferino 154
Almond 110
Apple 111
Artichoke, Jerusalem 112
Asparagus 1 113
Asparagus 2 114
Baked 115
Barley 116
Bread 117
Brilla 166
Broth and bouillon, general remarks on (Chapter 5) 91–5
Cabbage 118
Calf’s head (Chapter 6) 167
Carrot 1 120
Carrot 2 121
Celery 122
Chantilly 123
Chemistry and economy of making (Chapter 5) 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 (Chapter 5) 88
Giblet 168
Gravy 169
Hare 1 170
Hare 2 170
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 (Chapter 5) 96–103
Milk 137
Mock-turtle 1 172
Mock-turtle 2 173
Mulligatawny 174
Mutton, good 175
Ox-cheek 176
Ox-tail 177
Oyster 1 196
Oyster 2 197
Pan kail 140
Parsnip 141
Partridge 178
Pea, green 142
inexpensive 144
winter, yellow 143
Pheasant 179
Portable 180
Potage printanier 149
Potato 1 145
Potato 2 146
Potato 3 147
Prawn 198
Prince of Wales 148
Rabbit 181
Regency 182
Rice 1 150
Rice 2 151
Sago 152
Seasonings for (Chapter 5) 90
Semolina 153
Spanish chestnut 124
Spinach 155
Spring 149
Stew 1 186
Stew 2 187
of salt meat 185
Tapioca 156
Turkey 188
Turnip 157
Turtle (Chapter 6) 189
Useful for benevolent purposes 165
Vegetable 159
Vegetable 160
Vegetable 161
marrow 158
Vermicelli 1 162
Vermicelli 2 163
White 164
Sow, Berkshire (Chapter 16) 781
Chinese (Chapter 16) 785
Cumberland (Chapter 16) 784
Essex (Chapter 16) 782
Price of, in Africa 816
Yorkshire (Chapter 16) 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 (Chapter 6) 155, 1155
Sponge cake 1783
Small, to make 1785
Lemon 1448
Sprains (Chapter 43) 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 (Chapter 41) 2204
Heat of (Chapter 41) 2205
Stains of syrup, or preserved fruits,
to remove (Chapter 41) 2273
Stalls (Chapter 41) 2207
Stammering (Chapter 43) 2673
Cure for (Chapter 43) 2672
Stamp duties (Chapter 44) 2742
Starch, to make (Chapter 41) 2391–2
Starching (Chapter 41) 2390
Stew soup (Chapter 6) 185–7
Stilton cheese 1639
Stock, browning for (Chapter 6) 108
Stock, cow-heel 1412
Economical 106
For gravies, general 432
For jelly 1411
Medium 105
Rich strong 104
To clarify (Chapter 6) 109
White 107
Stomach, digestion (Chapter 42) 2457–9
Stone cream 1483
Store sauce, or Cherokee 528
Strawberry, jam 1594
Jelly 1484
Name of, among the Greeks 1381
Origin of the name 1365
Strawberries, and cream 1593
Dish of 1606
To preserve whole 1596
in wine 1595
Stuffing, for geese, ducks, pork, &c 504
Sausage meat for turkey 520
Soyer’s recipe for 505
Sturgeon, the 332
Baked 332
Estimate of, by the ancients 333
Roast 333
Stye in the eye (Chapter 43) 2630
Substitute for milk and cream 1815
Sucking-pig, to carve 842
To roast 841
scald 840
Suffocation, apparent (Chapter 43) 2674
Carbonic acid gas, choke-damp of mines (Chapter 43) 2675
Sugar, and beetroot 1211
Cane 1334
French 1211
Icing for cakes 1736
Introduction of 1336
Potato 1136
Qualities of 1212
To boil to caramel 1514
Sulphuric acid (Chapter 43) 2649
Sultana grape 1326
Suppers (Chapter 40) 2139–41
Sweetbreads, baked 906
Fried 907
Stewed 908
Sweet dishes, general observations on (Chapter 28) 1385–8
Swine, flesh of, in hot climates 835
Swineherds of antiquity 836
Saxon 838
Swiss cream 1485
Syllabub, to make 1486
Whipped 1493
Syrup, for compotes, to make 1512
Lemon 1822
Of poppies (Chapter 43) 2663
To clarify 1513
Tails, strange 652
Tapioca pudding 1370
Soup 156
Wholesomeness of (Chapter 6) 156, 1370
Tart, apple creamed 1234
Apricot 1239
Barberry, 1245
Cherry 1261
Damson 1270
Gooseberry 1285
Plum 1331
Raspberry and currant 1267
Rhubarb 1339
Strawberry, or any other kind of preserve, open 1365
Tartlets 1371
Polish 1320
Tarragon 503
Taxes (Chapter 44) 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 (Chapter 42) 2510–18
Tenancy, by sufferance (Chapter 44) 2701
General remarks on (Chapter 44) 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 (Chapter 4) 87
Thrush and its treatment (Chapter 42) 2523–37
Thyme (Chapter 6) 166
Tipsy-cake 1487
an easy way of making 1488
Toad-inthe-hole 672
of cold meat 743
Toast, and water, to make 1876
Sandwiches 1877
Tea-cakes, to 1787
To make dry 1725
hot buttered 1726
Toffee, Everton, to make 1597
Tomato, analysis of the 1159
Extended cultivation of the 1160
Immense importance in cookery 1153
Sauce 529
for keeping 530–2
Stewed 1159–60
Uses of the 629, 528, 2690
Tomatoes, baked, excellent 1158
Tongue, boiled 673
Pickle for 641
To cure 674–5
To pickle and dress to eat cold 676
Tongues of animals 675
Toothache, cure for the (Chapter 43) 2678–9
Tourte apple or cake 1236
Treacle, or molasses, description of 1224
Pudding, rolled 1372
Trifle, apple 1404
Gooseberry 1434
Indian 1436
To make a 1489
Tripe, to dress 677
Trout, the 336
Stewed 336
Truffle, the common 1161
Impossibility of regular culture of the 1162
Uses of the 1164
Truffles, à l’ Italienne 1164
Au naturel 1161
Italian mode of dressing 1163
To dress with champagne 1162
Where found 1163
Turbot, the 333
À la crême 341
Ancient Romans’ estimate of the 340
Au gratin 342
Boiled 337
Fillet of, baked 339
a l’Italienne 340
Garnish for, or other large fish 338
To choose 338
Turkey, boiled 986
Croquettes of 987
Difficult to rear the (Chapter 6) 188
Disposition of the 988
English 990
Feathers of the 991
Fricasseed 988
Habits of the 988
Hashed 989
Hunting 989
Native of America 986
Or fowl, to bone without opening 992–4
Poults, roast 991
Roast 990
Stuffing for 520
Soup (Chapter 6) 188
To carve a roast 1005
Wild 987
Turnip greens boiled 1169
Or the French navet 1168
Qualities of the 1167
Soup 157
Uses of the 1165
Whence introduced (Chapter 6) 157
Turnips, boiled 1165
German mode of cooking 1167
In white sauce 1168
Mashed 1166
Turnovers, fruit 1278
Turtle, mock (Chapter 6) 172–3
Soup, cost of (Chapter 6) 189
The green (Chapter 6) 189
Valet, cleaning clothes (Chapter 41) 2239
Duties of the (Chapter 41) 2234–8, 2242
Polish for boots (Chapter 41) 2240–1
Vanilla cream 1490
Custard sauce 1361
Vanille or Vanilla 1490
Veal, a la bourgeoise 869
And ham pie 898
Baked 856
Breast of, roast 857
stewed and peas 858
to carve 912
Cake 859
Collops 879
Scotch 870
Veal, collops, Scotch, white 871
Colour of 861
Curried 865
Cutlets 866
à la Maintenon 868
broiled 867
Dinner, a very 897
Fillet of, au Béchamel 883
roast 872
stewed 873
to carve a 914
Frenchman’s opinion of 911
Fricandeau of 874–5
Knuckle of, ragoût 884
stewed 885
to carve a 915
Loin of au Daube 888
au Béchamel 887
roast 886
to carve 916
Manner of cutting up (Chapter 18) 854
Minced 891–892
and macaroni 891
Neck of, braised 893
roast 894
Olive pie 895
Patties, fried 896
Pie 897
Potted 899
Quenelles 422
Ragoût of, cold 900
Rissoles 901
Rolls 902
Sausages 904
Season and choice of 908
Shoulder of 903
Stewed 905
tendons de veau 909–10
Tète de veau en tortue 911
Vegetable, a variety of the goard (Chapter 6) 158
Fried 1171
Marrow, a tropical plant 1171
boiled 1170
in white sauce 1173
Soup 158, 159–61
Vegetables, acetarious 1151
And herbs, various (Chapter 5) 89
Cut for soups 1172
General observations on (Chapter 24) 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 (Chapter 43) 2693
of stables (Chapter 41) 2206
Vermicelli (Chapter 6) 162, 1377
Pudding 1377
Soup (Chapter 6) 162–3
Vicarage pudding 1378
Victoria sandwiches 1491
Vinegar, camp. 381
Cayenne 385
Celery 389
Chili 393
Cucumber 401
Gooseberry 1820
Horseradish 418
Mint 470
Raspberry 1828
Use of, by the Romans 451
Vol-au-vent, an entrée 1379
Of fresh strawberries with whipped cream 1381
Sweet, with fresh fruit 1380
Wafers, Geneva 1431
Walnut, the 536
Ketchup 535–6
Walnuts, pickled 534
Properties of the 1599
To have fresh throughout the season 1607
Warts (Chapter 43) 2680
Washing (Chapter 41) 2377–8
Coloured muslins, &c. (Chapter 41) 2380
Flannels (Chapter 41) 2381
Greasy cloths (Chapter 41) 2382
Satin and silk ribbons (Chapter 41) 2384
Silks (Chapter 41) 2385
Water, rate (Chapter 44) 2715
Souchy 352–3
Supply of in Rome 1216
Warm (Chapter 43) 2691
What the ancients thought of 1214
Wax, to remove (Chapter 41) 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
choose 343
Whitlow, to cure a (Chapter 43) 2681
Widgeon, to carve a 1068
Roast 1052
Will, attestation of a (Chapter 44) 2750
Advice in making a (Chapter 44) 2732
Witnesses to a (Chapter 44) 2746, 2758
Wills (Chapter 44) 2732–38
Form of (Chapter 44) 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 (Chapter 44) 2739–51
Woodcock, description of the 1053
Scotch 1653
To carve a 1062
Woodcock, to roast a 1053
Woollen manufactures 737
Woollens (Chapter 41) 2284
Worms (Chapter 41) 2409
Wounds (Chapter 43) 2682
Incised, or cuts (Chapter 43) 2683, 2686
Lacerated or torn (Chapter 43) 2684, 2687
Punctured or penetrating (Chapter 43) 2685, 2688
Yeast 1383
Cake, nice 1788
Dumplings 1383
Kirkleatham 1717
To make, for bread 1716
Yorkshire pudding 1384
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