ANALYTICAL INDEX.

ANALYTICAL INDEX.

NOTE. Where a p. occurs before the number for reference, the page, and not the paragraph, is to be sought.

Accidents, injuries, &c. remarks on 2578
Agreements 2705
Alexanders 1108
Alkalis 2654
Allium, the genus 1129
Allspice 438
Almond, the 1219
   * Bitter 1220
   * Cake 1752
   * Cheesecakes 1219
   * Flowers 1316
   * Icing for cakes 1735
   * Paste, for second-course dishes 1220
   * Pudding, baked 1221
   * Puddings, small 1222
   * Puffs 1223
   * Soup 110
   * Tree 110, 1487
   * Uses of the Sweet 1221
Almonds, and raisins 1605
   * Husks of 1222
Anchovy, the 226
   * Butter 1637
   * Butter or paste 227
   * Paste 228
   * Sauce 362
   * Toast 228
Anchovies, fried 226
   * Potted 227
Animals, period between birth and maturity 92
   * Quality of the flesh of 93
   * Saxon names of 709
   * Tails of 640
   * Tongues of 675
Apoplexy 2634
Apple, the 111
   * Charlotte 1420
   * Charlotte aux pommes 1418
   * an easy method of making 1419
   * Cheesecakes 1226
   * Constituents of the 1229
   * Custard, baked 1389
   * Dumplings, baked 1225
   * boiled 1227
   * Fritters 1393
   * Ginger 1424, 1516
   * Jam 1517
   * Jelly 1518
   * 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
Apples, à la Portugaise 1398
   * And rice 1400
   * a pretty dish 1397
   * Buttered 1390
   * Compote of 1515
   * Dish of 1603
   * Flanc of 1391
   * Ginger 1424
   * Ices 1394
   * In red jelly 1399
   * Stewed, and custard 1403
   * To preserve in quarters (imitation of ginger) 1520
Apprentices 2724
Apricot, cream 1405
   * Jam or marmalade 1522
   * Pudding 1238
   * Qualities of the 1239
   * Tart 1239
Apricots, compote of 1521
   * Flanc of 1406
Arrowroot, biscuits, or drops 1738
   * Blancmange 1407
Arrowroot, Manufacture of 387, 1240
   * Pudding, baked or boiled 1240
   * Sauce for puddings 1356
   * To make 1855
   * What Miss Nightingale says of 1855
Arsenic 2656
Artichoke, composite or composite flowers of 1080
   * Constituent properties of the 1083
   * Jerusalem 1086
   * Uses of the 1084
Artichokes, a French mode of cooking 1082
   * A l'Italienne 1083
   * Fried 1081
   * Jerusalem, boiled 1084
   * mashed 1085
   * soup 112
   * with white sauce 1086
   * To boil 1080
Asparagus, ancient notion of 114
   * Boiled 1087
   * Island 1087
   * Medicinal uses of 1088
   * Peas 1088
   * Pudding 1089
   * Sauce 365
   * Soup 113
Aspic, or ornamental savoury jelly 366
Attestation to wills 2750
Bachelor's omelet 1462
   * Pudding 1241
Bacon, boiled 804
   * Broiled rashers of 803
   * Curing of 822
   * and keeping it free from rust 806
   * 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 p.957
Bandoline, to make 2255
Bantam, the 939
Barbel, the 229
   * To dress 229
Barberries, in bunches 1523
Barberry, description of the 1245
   * Tart 1245
Barley, 116
   * Gruel 1856
   * Soup 116
   * Sugar 1524
   * Water, to make 1857
Baroness pudding 1244
Basil 173
Baths and fomentations, remarks on 2599
   * Cold 2603
   * Heat of 2600
   * Warm and hot bath 2601
Batter pudding, baked 1246
   * with fruits 1247
   * boiled 1248
   * orange 1249
Bay or laurel, varieties of 180
   * Consecrated by priests 512
Bean, haricot, the 1120
Beans, boiled, broad or Windsor 1092
   * French 1090
   * Broad, à la poulette 1093
   * French mode of cooking 1091
   * Haricots and minced onions 1121
   * blancs à la maitre d'hôtel 1120
   * blancs, or white haricots 1119
   * and lentils 1119
   * Nutritive properties of 1092
   * Origin and varieties of 1093
Béchamel, or French white sauce 367
   * Maigre, or without meat 368
   * Sauce 406
Beef, aitchbone of, boiled 607
   * to carve an p.316
   * A la mode 601
   * Baked 598
   * Baron of 679
   * Bones, broiled 614
   * Brisket of, à la Flamande 649
   * to carve a p.317
   * to stew 649
   * Broiled, and mushroom sauce 612
   * oyster sauce 613
   * Cake 610
   * Carving p.316
   * Collared 617
   * Collops 18
   * minced 619
   * Curried 620
   * Different seasons for 611
   * Dripping, to clarify 621
   * Fillet of roast, larded 623
   * French 649
   * Frenchman's opinion of 626
   * Fricandeau of 624
   * Fried, salt 625
   * Fritters 627
   * Hashed 628
   * Hung, to prepare 630
   * Hunter's 631
   * Kidney, to dress 632
   * Marrow-bones boiled 635
   * Minced 636
   * Miriton of 637
   * Names of the several joints 597
   * Olives 650
   * Palates, to dress 653
   * Pickle for 654
   * Potted 642
   * Qualities of 599
   * Ragoût of 656
   * Rib bones of 644
   * Ribs of, boned and rolled, roast (joint for a small family) 658
   * roast 657
   * to carve p.317
   * Rissoles 615
   * Roast 658
   * Rolled 646
   * Rolls 647
   * Round of, boiled 608
   * miniature 618
   * to carve a p.318
   * Round of, to pickle part of a 655
   * Rump of, stewed 670
   * steak 666
   * Sausages 662
   * Seasons for 611
   * Shin of, stewed 671
   * Sirloin of, roast 659
   * to carve a p.317
   * Sliced and broiled 664
   * Spiced (to serve cold) 665
   * Steak, a fried rump 626
   * and kidney pudding 603
   * oyster sauce 603
   * broiled 611
   * pie 604
   * pudding, baked 650
   * rolled, roasted, and stuffed 663
   * stewed, and celery sauce 667
   * with oysters 668
   * with fried potatoes 606
   * Tea, baked 1860
   * savoury 1859
   * to make 1858
   * Tongue, boiled 673
   * pickle for 641
   * to carve a p.318
   * to cure a 674
   * to pickle and dress a, to eat cold 676
   * To salt 660
   * Dutch way 661
Beef-tea, Dr. Christison's 1859
   * Miss Nightingale's opinion of 1858
Beer, table 191
Beetroot 1094
   * Boiled 1094
   * Pickled 369
Benton sauce 370
Bequests, legacies, &c. 2744
Beverages, general observations on 1789, 1806
Bills of fare, for January p.909
   * February p.914
   * March p.918
   * April p.922
   * May p.926
   * June p.930
   * July p.934
   * August p.937
   * September p.940
   * October p.943
   * November p.946">946
   * December p.949
   * ball supper for 60 persons p.957
   * ball supper, cold collation, for a summer entertainment for 70 or 80
   * persons p.958
   * breakfasts 959
   * game dinner for 30 persons p.953
   * luncheons and suppers p.959
   * menu, service à la Russe p.954
   * picnic for 40 persons p.960
   * suppers p.956
Birds, general observations on 917
Biscuit powder 1737
Biscuits, arrowroot 1738
   * Cocoa nut 1740
   * Crisp 1741
   * Dessert 1742
   * Lemon 1743
   * Macaroons 1744
   * Ratafias 1745
   * Remarks on 1712
   * Rice 1746
   * Rock 1747
   * Savoy 1748
   * Seed 1749
   * Simple, hard 1750
   * Soda 1751
Bites and stings, general remarks on 2609
   * of insects 2610
   * 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
Blonde, to clean 2265
Blood, spitting of 2608
Boar's head, importance of the 815
   * The Westphalian 787
Bones, dislocation of 2614
   * Fracture of 2615
Bonnets 2244
Books of account 2731
Boots, polish for 2240
   * Bottled fresh fruit 1542
   * 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
   * And-butter fritters 1410
   * pudding 1255
   * Crumbs, fried 424
   * Fried for borders 426
   * Indian-corn-flour 1721
   * Making in Spain 1776
   * Origin of 117
   * Properties of 1252
   * Pudding, baked 1250
   * boiled 1252
   * brown 1253
   * miniature 1254
   * very plain 1254
   * Rice 1720
   * Sauce 371
   * 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
Breath, shortness of, or difficult breathing 2670
Bride-cake, rich 1753
Bridles 2218
Brill, the 230
   * To carve a p.175
Brilla soup 166
Brocoli, boiled 1095
Broth, calf's-foot 1862
   * Chicken 1863
   * Eel 1866
   * Mutton to make 1872
   * Mutton to quickly make 1873
Brown roux for thickening gravies 525
Browning, for sauces and gravies 373
   * For stock 108
Bruises, lacerations, and cuts 2617
   * Treatment of 2618
Brushes, to wash 2250
Brussels sprouts, boiled 1096
Bubble-and-squeak 616
Bullock's heart, to dress a 615
Buns, light 1731
   * Plain 1729
   * To make good plain 1730
   * Victoria 1732
Burns and scalds 2619
   * Treatment of the first class of 2620
   * Treatment of the second class 2621
   * Treatment of the third class 2622
Butler, care of plate and house 2162
   * Duties of the, at breakfast, luncheon, dinner, and dessert 2157
   * luncheon, in the drawing-room 2161
   * Lights, attention to 2160
   * Wine, bottling 2167
   * Wine, cellar 2163
   * 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
   * How to keep 1635
   * How to keep fresh 1207
   * In haste 1206
   * Maitre d'hôtel 465
   * Melted 376
   * Melted (the French sauce blanche) 378
   * Melted made with milk 380
   * Moulds for moulding fresh butter 1634
   * Thickened 379
   * To keep and choose, fresh 1632
   * To preserve and to choose, salt 1633
   * What to do with rancid 1208
Cabbage, the 118
   * Boiled 1098
   * Colewort, or wild 1099
   * Green kale, or borecole 1097
   * Kohl-Rabi, or turnip 1095
   * Qualities of the 1169
   * Red, pickled 499
   * Red, stewed 1099
   * Savoy, and Brussels sprouts 1096
   * Savoy, description of the 140
   * Soup 118
   * Tribe and their origin 1098
   * Turnip tops and greens 1169
Cabinet, or chancellor's pudding 1256
   * Plain, or boiled bread-and-butter pudding 1257
Café au lait 1812
   * Noir 1813
Cake, almond 1752
   * Breakfast, nice 1739
   * Bride or Christening 1753
   * Christmas 1754
   * Cocoa-nut 1740
   * Economical 1756
   * Good holiday 1763
   * Honey 1758
   * Lemon 1764
   * Luncheon 1765
   * Nice useful 1757
   * Pavini 1771
   * Plain 1766
   * Plain for children 1767
   * Plum, common 1768
   * Plum, nice 1769
   * Pound 1770
   * Queen 1773
   * Rice 1746, 1772
   * Saucer, for tea 1774
   * Savoy 1748, 1782
   * Scrap 1779
   * Seed, common 1775
   * seed, very good 1776
   * Snow 1777
   * Soda 1781
   * Sponge 1783
   * 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
Calf, the 173
   * Birth of the 893
   * Breeding of the 858
   * Fattening the 903
   * Feeding a 862
   * General observations on the 845
   * 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
   * 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
   * 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
   * 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 p.175
   * Calf's head 913
   * Codfish p.174
   * Duck 999
   * wild 1055
   * Fowl 1000
   * Goose 1002
   * Grouse 1058
   * Ham 843
   * Hare 1056
   * Lamb 764
   * Landrail 1063
   * Mutton, haunch of 759
   * leg of 760
   * loin of 761
   * mutton, saddle of 762
   * shoulder of 763
   * Partridge 1057
   * Pheasant 1059
   * Pigeon 1063
   * Plover 1066
   * Pork 842
   * leg of 844
   * Ptarmigan 1064
   * Quail 1065
   * Rabbit 1004
   * Salmon p.175
   * Snipe 1060
   * Soles p.175
   * Sucking-pig 842
   * Teal 1067
   * Tongue p.318
   * Turbot p.175
   * Turkey 1005
   * Veal 854
   * breast of 912
   * fillet of 914
   * knuckle of 915
   * loin of 916
   * Venison, haunch of 1061
   * Widgeon 1068
   * Woodcock 1062
Cauliflower, description of the 1105
   * Properties of the 1151
Cauliflowers, à la sauce blanche 1105
   * Boiled 1104
   * With Parmesan cheese 1106
Cayenne, varieties of 362
   * Vinegar or essence of cayenne 386
Celery, indigenous to Britain 122
   * Origin of 1109
   * Sauce for boiled turkey, poultry, &c. 387
   * (a more simple recipe) 388
   * Soup 122
   * Stewed 1110
   * à la crême 1108
   * with white sauce 1109
   * 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
   * Russe 1421
Cheese 1638
   * Cayenne 1642
   * Cream 1622
   * Damson 1536
   * Decomposed 1638
   * Fondue 1643
   * Brillat Savarin's 1644
   * General observations on 1620
   * Macaroni, as usually served with 1645
   * Mode of serving 1640
   * Pork 799
   * Paragraph
   * Pounded 1648
   * Raisin 1587
   * Ramakins, to serve with 1649
   * Sandwiches 1641
   * Scotch rarebit 1651
   * Smoking 1640
   * Stilton 1639
   * Toasted, or Scotch rarebit 1651
   * Welsh 1652
Cheesecakes, almond 1219
   * Apple 1226
   * Lemon 1292
Cherokee or store sauce 528
Cherries, dried 1527
   * Morello, to preserve 1561
   * To preserve in syrup 1529
Cherry, brandy 1526
   * Jam 1528
   * Sauce for sweet puddings 1357
   * Tart 1261
   * Tree in Rome 1561
   * Varieties of the 1261
Chervil, peculiarities of 129
Chestnut sauce, brown 391
   * for fowls or turkey 390
   * Spanish, soup 124
   * Uses of the 124
Chicken, boiled 938
   * Broth 1863
   * Curried 942
   * Cutlets 926
   * French 927
   * Fricasseed 945
   * Or fowl patties 928
   * pie 929
   * Potted 930
   * Pox, or glass-pox 2538
   * Salad 931
Chickens, age and flavour of 931
Chili vinegar 393
China chilo 712
Chocolate, box of 1502
   * Cream 1430
   * History of 1430
   * Soufflé 1427
   * To make 1807
Cholera, and autumnal complaints 2624
Christmas, cake 1754
   * Plum-pudding, very good 1328
   * Pudding, plain, for children 1327
Christopher North's sauce for game or meat 394
Chub, the 243
Churning 2365
Churns 2362
   * Cleaning the 2368
Cinnamon-tree, the 524
Citron, uses of the 1329
   * Varieties of the 1436
Claret cup 1831
   * Varieties of 1831
Cleanings, periodical 2326
Cleanliness, advantages of 2689
Clothes, cleaning 2239
Clove, derivation of the name 436
   * Tree 367
Coach-house and stables 2204
Coach-house and stables, furniture of the 2209
   * Harness-room 2208
   * Heat of stables 2205
   * Horse, the 2203
   * Stalls 2207
   * Ventilation of stables 2206
Coachman, carriages 2225
   * Choosing horses 2231
   * Driving 2232
   * Duties of the 2210
   * Pace of driving 2230
   * Whip, the 2233
Cock-a-Leekie 134
Cocoa and chocolate, various uses of 1807
   * To make 1816
Cocoa-nut, the 125
   * Cakes or biscuits 1740
   * Soup 125
Cod, fecundity of the 241
   * Food of the 237
   * Habitat of the 239
   * Method of preserving 233
   * Season for fishing for the 240
   * Sounds 234
   * Tribe, the 231
Codfish, the 231
   * A la Béchamel 239
   * créme 233
   * A l'Italienne 241
   * A la maitre d'hôtel 240
   * Curried 237
   * Head and shoulders of 232
   * to carve p.174
   * Pie 235
   * 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
   * 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
   * 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
   * salmon, curried 305
   * scallop 350
   * 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
   * fricasseed 946
   * fried 947
   * 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
   * curried 865
   * fillet of, au Béchamel 883
   * loin of, au Béchamel 887
   * minced 889
   * olive pie 895
   * patties, fried 896
   * ragout of 900
   * rissoles 901
   * rolis 902
   * tête de veau en tortue 911
   * Venison, hashed 1050
Cold, to cure a 2625
   * On the chest 2626
College pudding 1263
Collops, cooking 871
   * Scotch 870
   * Scotch white 871
Combs, to clean 2251
Compote of, Apples 1515
   * Apricots 1521
   * Damsons 1537
   * Figs, green 1541
   * Gooseberries 1515
   * Greengages 1551
   * Oranges 1565
   * Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on 1508
Consommé, or white stock for many sauces 395
Constructive notices 2699
Convulsions or fits 2519
Cook, duties of the cook, kitchen, and scullery-maids 79
   * Early rising 80
   * First duty of the 81
   * General directions to the 75
   * duties of the 82
Cookery, cleanliness of utensils used in 72
   * Excellence in the art of 78
   * Explanation of French terms used in 87
   * Introduction to 76
   * Measures used in 77
Copper 2659
Coriander plant, the 174
Corks, with wooden tops 446
Corrosive sublimate 2657
Cow, cheese 1652
   * Heel, fried 639
   * stock for jellies 1412
   * Pox, or vaccination 2543
   * or variola 906
Cows, cost of keep for 2370
Cowslip wine 1817
Crab, hot 245
   * Sauce, for fish 396
   * To dress 244
   * Tribe, the 245
Crape, to make old look like new 2277
Crayfish, the 246
Crayfish, how preserved 193
   * Potted 247
   * Soup 193
Cream, à la Valois 1422
   * Apricot 1405
   * Chocolate 1430
   * Devonshire 1630
   * Ginger 1432
   * Italian 1437
   * Lemon 1443
   * economical 1444
   * or custards 1446
   * very good 1445
   * Noyeau 1452
   * Orange, Seville 1464
   * sweet 1463
   * Peculiarities of 1385
   * Raspberry 1475
   * Sauce for fish or white dishes 397
   * Stone, of tous les mois 1483
   * Swiss 1485
   * To make ice fruit 1555
   * Vanilla 1490
   * Whipped 1492
Creams, general observations on 1385
Croquettes of, fowl 953
   * Rice 1477
Croup 2568
   * Symptoms of 2569
   * Treatment of 2570
Crumpets 1728
Crust, butter, for boiled puddings 1213
   * Common, for raised pies 1217
   * Dripping, for kitchen puddings and pies 1214
   * For fruit tarts, very good 1210
   * Lard or flead 1218
   * Pâté brisée, or French, for raised pies 1216
   * Short, common 1212
   * good 1211
   * Suet, for pies and puddings 1215
Cucumber, antiquity of the 127, 402
   * Chate 1114
   * Geographical distribution of the 1111
   * Indigestible 1152
   * Properties and uses of the 1113
   * Sauce 398
   * white 400
   * Soup 127
   * Vinegar (a very nice addition to salads) 491
Cucumbers, à la poulette 1112
   * Fried 1113
   * For winter use 402
   * Pickled 399
   * Preserving (an excellent way) 403
   * Stewed 1114
   * with onions 1115
   * To dress 1111
Curds and whey 1629
Currant, dumplings 1264
   * Fritters 1429
   * Jam, black 1530
   * red 1532
   * Jelly, black 1531
   * red 1533
   * white 1534
   * Pudding, black or red 1266
   * boiled 1265
   * Red, and raspberry tart 1267
Currants, iced 1558
   * Uses of 1266
   * Zante, description of 1264
Curry powder 449
Custard, apple, baked 1389
   * Boiled 1423
   * Creams, or lemon 1446
   * Pudding, baked 1268
   * boiled 1269
   * Sauce for sweet puddings or tarts 404
   * Tartlets, or Fanchonnettes 1315
Cutlets, chicken 926
   * French 927
   * Invalid's 1865
   * Lamb 747
   * Mutton 732
   * Italian 723
   * of cold 714
   * Pheasant 1040
   * Pork 796
   * Salmon 306
   * Sauce for 513
   * Veal 866
   * à la Maintenon 868
   * Cygnet, the 998
Dace, the 243
Dairy, the 2358
   * Butter, colouring of 2366
   * milk 2368
   * washing 2367
   * Churning 2365
   * Churns 2362
   * Cleaning the churn, &c. 2368
   * Cows, cost of keep for 2370
   * Devonshire system 2369
   * Hair sieve 2360
   * Maid, charge of dairy produce 2371
   * duties of the 2357
   * Milk, dishes 2361
   * general management of 2364
   * pails 2359
   * Situation of the 2363
Dampfnudeln, or German puddings 1280
Damson, the 1270
   * A very nice preserve 1539
   * Cheese 1536
   * Jam 1538
   * Pudding 1271
   * Tart 1270
Damsons, baked for winter use 1535
   * Compote of 1537
   * To preserve, or any other kind of plums 1540
Darioles, à la vanille 1428
Date, the 1605
Debts 2725
   * Estate chargeable with 2748
Decanters, to clean 2198, 2336
Deer, the 1049
   * Fallow 1050
   * Roebuck 1051
Deer, stag 1051
Delhi pudding 1272
Dentition 2509
Dessert, biscuits 1742
   * Dishes 1598
   * general remarks on 1509
Devonshire, cream 1630
   * Junket 1631
Diarrhoea 2574
Dilapidations 2718
Dinners, and dining 1879
   * A la Russe 2137
   * menu p.955
   * Bills of fare for, from 6 to 18 persons, from January to December
   * p.909
   * Bills of fare for game, for 30 persons p.953
   * Bills of fare for plain family p.913, 917, 921, 925, 929, 933,
   * 936, 939, 942, 945, 948, 952
Diseases of infancy and childhood 2509
Dishes, a hundred different 434
Domestics, general remarks on 2153
Dormers 715
Downs, the 725
Draught, for summer 1837
Dress and dressing of infants 2491
Drink for warm weather, pleasant 1836
Dripping, to clarify 621
Driving 2232
Drowning, treatment after 2676
Duck, the 932
   * American mode of capturing the 936
   * Aylesbury 935
   * Bow-bill 936
   * Buenos Ayres 933
   * Eggs of the 934, 1658
   * Fattening 936
   * Hashed 932
   * Hatching 935
   * Man and dog, decoy 937
   * Roast 934
   * to carve a 999
   * Rouen 934
   * Snares in Lincolnshire 937
   * Stewed, and peas 935
   * and turnips 937
   * To ragoût a whole 933
   * Varieties of the 933
   * Wild, the 934, 937, 1022
   * hashed 1020
   * ragoût of 1021
   * roast 1022
   * to carve a 1055
Ducklings, cooping and feeding 935
Dumplings, baked apple 1225
   * Boiled apple 1227
   * Currant 1264
   * Lemon 1294
   * Marrow 1306
   * Sussex, or hard 1376
   * Yeast 1383
Dusting 2313
Dutch flummery 1426
   * Sauce, for fish 405
   * Green, or Hollandaise verte 406
Eel, broth 1866
   * Haunts of the 254
   * Pie 253
   * Productiveness of the 252
   * Soup 194
   * Tenacity of life of the 256
   * The common 250
   * Tribe, the 249
   * Voracity of the 253
Eels, à la Tartare 255
   * Boiled 249
   * Collared 254
   * En matelote 256
   * Fried 252
   * Stewed 250
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
   * Fried 1659
   * General remarks on 1623
   * 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
   * Scotch 1666
   * Snow, or oeufs à la neige 1482
   * To choose 1654
   * keep fresh for several weeks 1655
   * pickle 407
   * Veneration for 1659
   * White of 1387
   * Will crack if dropped in boiling water 1656
Elderberry wine 1818
Emetic, tartar 2660
Empress pudding 1273
Endive, à la Française 1118
   * Genus of 1116
   * Plant 169
   * Stewed 1117
   * To dress 1116
Entrée, beef or rump steak, stewed 666
   * Beef, minced collops 619
   * Boudin à la reine 961
   * Calf's head, fricasseed 863
   * liver, larded and roasted 882
   * Chicken and rice croquettes 953
   * 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
   * tendons de veau 909
   * tête de veau 911
   * Vol au vent 1379
Epaulettes of gold or silver 2287
Epicurean sauce 410
Espagnole, or brown Spanish sauce 411
Everton toffee 1597
Exeter pudding 1274
Eye, lime in the 2629
   * Sore 2628
   * Stye in the 2630
   * Substances in the 2627
Eyelids, inflammation of the 2631
Fairy butter 1636
Fanchonnettes, or custard tartlets 1315 Fasting 2632
Feathers 2284
Fennel 412
   * Sauce for mackerel 412
Fig pudding 1275
Figs, green, compote of 1541
Fish, addendum and anecdote of p.173
   * And oyster pie 257
   * As an article of human food 211
   * Average prices 226
   * Cake 258
   * General directions for carving p..174
   * dressing 219
   * rule in choosing 226
   * In season January to December p.33
   * Kettle 338
   * Pie with tench and eels 349
   * Sauce 413, 512
   * Scallop 350
   * Soup 192
   * Stock 192
   * Supply of, for the London market 353
   * To smoke at home 820
Fishes, natural history of 199
Fits 2633
   * Apoplexy 2634
   * and drunkenness, distinctions between 2638
   * epilepsy, distinctions between 2637
   * hysterics distinctions between 2639
   * poisoning by opium, distinctions between 2640
   * Epilepsy 2641
   * Fainting 2642
   * Hysterics 2643
   * The consequence of dentition 2519
Fixtures 2713
Fleece, the golden 715
Floorcloth, to clean 2335
Flounder, the 259
Flounders, boiled 259
   * Fried 260
Flour, nutritious qualities of 1218
Flowers, to preserve cut 2289
   * after packing 2290
Flummery, Dutch 1426
Fomentations 2602
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
   * Brushing clothes 2180
   * Decanters 2198
   * Dinner 2185
   * Dinners à la Russe 2188
   * Dress and livery 2172
   * During dinner 2191
   * Early rising 2173
   * Furniture-rubbing 2179
   * General duties 2171
   * Glass-washing 2197
   * Going out with the carriage 2190
   * Knives 2177
   * Lamp-trimming 2178
   * Letters and messages 2200
   * Luncheon, duties at 2184
   * Management of work 2196
   * Manners, modesty, &c. 2190
   * Opening wine 2192
   * Pantry 2195
   * Patent leather boots 2175
   * Politeness 2201
   * Receptions and evening parties 2202
   * Removal of dishes 2193
   * Salt-cellars 2187
   * Tea 2194
   * Waiting at table 2189
   * Where a valet is not kept 2182
Forcemeat, balls for fish soups 414
   * Boiled calf's udder for French 421
   * For baked pike 413
   * cold savoury pies 415
   * various kinds of fish 416
   * veal, turkeys, fowls, hare, &c. 417
   * French 419
   * 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
   * Fricasseed 945
   * Fried 947
   * Hashed 955
   * an Indian dish 957
   * House, the 944
   * stocking the 945
   * Indian dish of 950
   * Minced 956
   * à la Béchamel 950
   * Pillau 963
   * Poulet aux cressons 964
   * à la Marengo 949
   * Ragoût of 951
   * Roast 952
   * stuffed 965
   * to carve a 1001
Sauté, with peas 960
   * Scallops 958
   * To bone for fricassees 995
Fowls, à la Marengo 949
   * As food 926
   * Bantam 939
   * feather-legged 958
   * Best to fatten 951
   * way to fatten 948
   * Black Spanish 962
   * Characteristics of health and power 946
   * Chip in 953
   * Cochin China 942
   * Common, or domestic 926
   * Diseases of, and how to cure 952
   * Dorking 940
   * Eggs for hatching 927
   * Feeding and cooping 930
   * Game 938
   * Guinea 970
   * Hatching 928
   * Moulting season, the 956
   * Obstruction of the crop 955
   * Pencilled Hamburg 965
   * Poland 941
   * Scour, or Dysentery in 957
   * Serai Ta-ook, or fowls of the Sultan 963
   * Sir John Sebright's bantams 961
   * Sitting 927
   * Skin disease in 955
   * Space for 943
   * Speckled Hamburg 959
   * "Turn" in 954
   * Various modes of fattening 948
   * Young 929
Freezing apparatus, method of working the 1290
French terms used in cookery 87
Fritters, apple 1393
   * Beef 627
   * Bread-and-butter 1410
   * Currant 1429
   * Indian 1435
   * Orange 1465
   * Peach 1469
   * Pineapple 1472
   * Plain 1473
   * Potato 1474
   * Rice 1478
Fruit, dish of mixed 1601
   * summer 1604
   * Fresh to bottle 1542
   * Ice creams, to make 1555
   * In season, January to December p.33
   * 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
Furs, feathers, and woollens 2284
Game, general observations on 1006
   * Hashed 1023
   * In season, January to December p.33
Garlic 392
Geneva wafers 1431
Genevese sauce 427
German pudding 1279
   * or Dampfnudeln 1280
Gherkins, or young cucumbers 428
   * Pickled 428
Giblet pie 965
   * Soup 168
Gilt frames, to brighten 2337
Ginger, apples 1424
   * Beer 1833
   * Cream 1432
   * Preserved 1432
   * Pudding 1281
   * Qualities of 407
   * Wine 1819
Gingerbread, nuts, rich sweetmeat 1759
   * Sunderland 1761
   * Thick 1769
   * White 1762
Glaize, cold joints to 430
   * For covering cold hams, tongues, &c 430
   * Kettle 430
Godfrey's cordial 2663
Golden fleece, order of the 708, 715
   * Pudding 1282
Goose, Brent 966
   * Description of the 968
   * Egyptian 969
   * Hashed 967
   * Roast 968
   * to carve a 1002
   * Stuffing for (Soyer's) 505
   * To dress a green 969
   * Wild 967
Gooseberries, compote of 1546
Gooseberry, the 1285
   * Fool 1433
   * Indigenous to British isles 429
   * Jam 1547
   * white or green 1549
   * Jelly 1550
   * Pudding, baked 1283
Gooseberry pudding, boiled 1284
   * Sauce for boiled mackerel 429
   * Tart 1285
   * Trifle 1434
   * Vinegar 1820
   * Wine, effervescing 1821
Grapes, qualities of 1601
Grates 2298, 2299, 2338
Gravy, a quickly-made 434
   * Beef, for poultry or game (good) 435
   * Brown 436
   * without meat 437
   * Cheap, for minced veal 443
   * hashes 440
   * For roast meat 433
   * venison 444
   * General stock for 432
   * Jugged, excellent 441
   * Kettle 432
   * Made without meat, for fowls 439
   * Orange 488
   * Rich, for hashes and ragouts 438
   * Roux, for thickening brown 525
   * white 526
   * Soup 169
   * Veal, for white sauces, fricassees 442
Greengage jam 1552
Greengages, compote of 1551
   * To preserve dry 1553
   * in syrup 1554
Green sauce 431
Greens, boiled, turnip 1169
   * Turnip-tops, and cabbage 1169
Groom, bridles 2218
   * Cleaning fawn or yellow leather 2223
   * Duties of the 2211
   * Exercising the horses 2213
   * Feeding the horses 2214
   * Harness 2219
   * cleaning old 2221
   * paste 2220
   * Shoeing 2217
   * Watering horses 2212, 2216
   * Wheel-grease 2224
Grouse, description of the 1625
   * Pie 1024
   * Roast 1025
   * Salad 1026
   * To carve a 1058
Gruel, barley 1836
   * To make 1868
Gudgeon, the 261
   * Habitat of the 261
Guinea-fowl, description of the 970
   * Roast 970
Guinea-pig, the 997
Gurnet, the 262
   * To dress 262
Haddock, habitat of the 263
   * Finnan 266
   * Weight of the 264
Haddocks, baked 263
   * Boiled 264
   * Dried 265
Hair-dressing 2248
Hair, pomade for 2253
   * To promote growth of 2257
   * Wash for 2252
Ham, fried and eggs 843
   * Omelet 1457
   * Potted 814
   * 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
   * 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
   * Paste 2220
   * Room, the 2208
Heart, palpitation of the 2646
Henbane, hemlock, nightshade, and foxglove 2664
Herbs, to dry for winter use 445
   * Powder of, for flavouring 446
   * Sweet 417
Heradotus pudding 1287
Herring, the 268
   * Red 267
Herrings, baked, white 268
   * Red, or Yarmouth bleaters 267
   * To choose 268
Hessian soup 171
Hidden mountain, the 1438
Hodge-podge 191, 720
Hog, antiquity of the 826, 834
   * Fossil remains of the 829
   * General observations on the common 765
   * In England 837
   * Not bacon 807
   * Universality of the 833
   * Wild and domestic 823
Holly leaves, to frost 1545
Honey cake 1758
Hooping cough 2468, 2564
   * Symptoms of 2565
   * Treatment of 2566
Horse, the 2203
Horses, choosing 2231
   * Exercising 2213
Horses feeding 2224
   * Watering 2212, 2216
Horseradish, the 447
   * Medical properties of the 1122
   * Sauce 447
   * Vinegar 448
Hot spice 524
Housekeeper, daily duties of the 58
   * General duties of the 55
   * Knowledge of cookery 57
   * Necessary qualifications for a 56
Housemaid, bedroom, attention to 2306, 2323
   * Bright grates 2298
   * Candlestick and lamp-cleaning 2330
   * Carpet-sweeping 2312
   * Chips broken off furniture 2330
   * Cleanings, periodical 2326
   * Dress of the 2319
   * Dusting 2313
   * Duties after dinner 2321
   * evening 2322
   * general 2292
   * Fire-lighting 2296
   * Furniture-cleaning 2307, 2313
   * General directions to the 2300
   * Hartshorn, for plate-cleaning 2316
   * Laying dinner-table 2314
   * Marble, to clean 2333
   * Needlework 2325
   * Plate, to clean 2317
   * rags for daily use 2318
   * Upper and under 2291
   * Waiting at table 2320
   * Recipe, Brunswick black, to make 2295
   * cement for joining broken glass or china 2331
   * decanters, to clean 2336
   * floorcloth, to clean 2335
   * furniture gloss, German 2339
   * paste 2310
   * polish 2308
   * 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
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
Icing, for cakes, almond 1735
   * sugar 1736
Indian, Chetney sauce 452
   * Corn-flour bread 1721
   * Curry powder 449
   * Fritters 1435
   * Mustard 450
   * Pickle 451
   * Trifle 1436
Infant, the 2460
Ink-spots, to remove 2271
Invalid cookery, rules to be observed in 1841
Invalid's cutlet, the 1865
   * Jelly 1869
   * Lemonade 1870
Insurance 2708
I. O. U., the 2723
Irish stew 721
Ironing 2282, 2393
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
   * 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
   * clear 1396
   * thick, or marmalade 1395
   * Bag, how to make 1411
   * Bottled, how to mould 1414
   * Calf's foot 1416
   * Cow-heel, stock for 1412
   * Currant, black 1531
   * red 1533
   * white 1534
   * General observations on 1386
   * Gooseberry 1550
   * Invalid's 1869
   * Isinglass or gelatine 1413
   * Lemon 1447
   * Liqueur 1449
   * Moulded with fresh fruit 1440
   * with slices of orange 1455
   * Of two colours 1441
   * Open with whipped cream 1453
   * Orange 1454
   * Quince 1585
   * Raspberry 1589
   * Savoury, for meat pies 521
   * Stock for, and to clarify it 1411
   * Strawberry 1484
   * To clarify syrup for 1415
Jewels 2286
John dory, the 248
   * To dress the 248
Joints, injuries to 2616
Julienne, soup á la 191
Junket, Devonshire 1631
Kale brose 132
Kegeree 269
Ketchup, mushroom 472
   * Oyster 490
   * Walnut 535
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
   * Maid, duties of the 85
   * Necessity for cleanliness 72
   * Scullery maid, duties of the 86
   * Utensils, ancient and modern 69
   * list of for the 71
Kitchens of the Middle Ages 62
Knives 2177
Kohl Rabi, or turnip-cabbage 1095
Lace collars, to clean 2266
Lady's maid, arranging the dressing room 2246
   * Attention to bonnets 2244
   * Chausserie, or foot-gear 2245
   * Dressing, remarks on 2258
   * Duties of the 2213, 2260
   * when from home 2280
   * evening 2281
   * Epaulettes of gold or silver 2287
   * Fashions, repairs, &c 2263
   * Hairdressing 2248
   * lessons in 2249
   * Ironing 2282
   * Jewels 2286
   * Linen, attention to 2278
   * Packing 2279
   * Rules of conduct 2288
   * Recipe, bandoline, to make 2255
   * Blonde, to clean 2265
   * Brushes, to wash 2250
   * Combs, to clean 2251
   * Crape, to make old look like new 2277
   * Essence of lemon, use of 2274
   * Flowers, to preserve cut 2289
   * to revive after packing 2290
   * Fruit-spots, to remove 2270
   * Furs, feathers, and woollens 2284
   * Grease-spots from cotton or woollen materials, to remove 2268
   * from silks or moires, to remove 2269
   * Hair, a good pomade for the 2253
   * Hair, a good wash for the 2253
   * to promote the growth of 2257
   * Lace collars, to clean 2266
   * Moths, preservatives against the ravages of 2285
   * Paint, to remove from silk cloth 2276
   * Pomatum, an excellent 2256
   * Ribbons or silk, to clean 2275
   * Scorched linen to restore 2283
   * Stains of syrup or preserved fruit, to remove 2273
   * To remove ink-spots 2271
   * Wax, to remove 2272
Lamb, as a sacrifice 744
   * Breast of, and green peas 744
   * stewed 745
   * Carving 761
   * Chops 746
   * Cutlets and spinach 747
   * Fore quarter, to carve a 764
   * to roast a 750
   * Fry 748
   * General observations on the 698
   * Hashed and broiled blade-bone of 749
   * Leg of, boiled 751
   * roast 752
   * Loin of, braised 753
   * Saddle of 754
   * Shoulder of 755
   * stuffed 756
Lamb's sweetbreads, larded 757
   * another way to dress 758
Lambswool, or lamasool 1227
Lamp-cleaning 2178,2311
Lamprey, the 256
Landlord and tenant, relations of 2700
Landrail or corn-crake 1033
   * Roast 1033
   * To carve 1063
Lard, to melt 625
Larding 828
Lark-pie 971
Larks, roast 972
Laundry, situation of, and necessary apparatus 2373
   * Maid, cleaning and washing utensils 2386
   * General duties of the 2372
   * Ironing 2393
   * Mangling and ironing 2387
   * Rinsing 2379
   * Soaking linen 2376
   * Sorting linen 2375
   * Starch, to make 2391
   * Starching 2390
   * Washing 2377
   * coloured muslins, &c 2380
   * flannels 2381
   * greasy cloths 2382
   * satin and silk ribbons 2384
   * silk handkerchiefs 2383
   * silks 2385
Laurel, or bay 180
Law, general remarks on 2694
Lead, and its preparations 2661
Leamington sauce 459
Lease, breaks in the 2711
Leases, general remarks on 2702
Leek, badge of the Welsh 134
   * Soup 133
Legacies 2751
   * Bequests, &c 2744
Legal memoranda 2694
Lemon, anti venomous 455
   * Biscuits 1743
   * Blancmange 1442
   * Brandy 460
   * Cake 1764
   * Cheesecakes 1292
   * Cream 1443
   * (economical) 1444
   * Creams 1445
   * or custards 1446
   * Dumplings 1294
   * Essence of 2274
   * Fruit of the 405
   * Jelly 1447
   * Juice of the 456
   * Mincemeat 1293
   * Pudding, baked 1295
   * boiled 1298
   * plain 1299
   * Rind or peel 460
   * Sauce for boiled fowls 457
   * for sweet puddings 1358
   * Sponge 1448
   * Syrup 1822
   * Thyme 458
   * To pickle with the peel on 455
   * without the peel 456
   * Water ice 1557
   * White sauce for fowls or fricassees 458
   * Uses of the 1296
   * Wine 1823
Lemonade 1834
   * For invalids 1870
   * Most harmless of acids 1834
   * Nourishing 1871
Lentil, the 126
Lettuce, corrective properties of the 136
   * Varieties of the 1123
Lettuces, to dress 1123
Leveret, to dress a 1034
Liaison 461
Lightning, treatment after a person has been struck by 2677
Linen, attention to 2278
   * Scorched, to restore 2283
   * Soaking 2376
   * Sorting 2375
Liqueur Jelly 1449
Liver, and lemon sauce for poultry 462
   * And parsley sauce for poultry 463
   * Complaints and spasms 2644
Lobster, the 270
   * A la mode Française 273
   * Ancient mode of cooking the 275
   * Celerity of the 273
   * Curry (an entrée) 274
   * Cutlets (an entrée) 275
   * Hot 271
   * How it feeds 278
   * Local attachment of the 277
   * Patties (an entrée) 277
   * Potted 278
   * Salad 272
   * Sauce 464
   * Shell of the 272
   * Soup 195
   * To boil 270
   * To dress 276
Lumbago 2645
Luncheon cake 1765
Luncheons and suppers 2147
Lungs, respiration of 2453
Macaroni, as usually served with cheese course 1645
   * Manufacture of 135, 1301
   * Pudding, sweet 1301
   * Soup 135
   * Sweet dish of 1450
Macaroons 1744
Mace 371
Macedoine de fruits 1440
Mackerel, the 281
   * Baked 279
   * Boiled 280
   * Broiled 281
   * Fillets of 282
   * Garum 283
   * Pickled 283
   * To choose 281
   * Weight of the 279
   * Voracity of the 282
Maid-of-all-work, after breakfast 2344
   * dinner 2350
   * Bedrooms, attention to 2352
   * daily work in 2345
   * Before retiring to bed 2354
   * Breakfast, preparation for 2343
   * Cleaning hall 2342
   * Cooking dinner 2346
   * Early morning duties 2341
   * General duties 2340
   * routine 2353
   * Knife-cleaning 2351
   * Laying dinner-cloth 2347
   * Needlework, time for 2356
   * Waiting at table 2348
   * Washing 2355
Maigre, soup 136
Maître d'hôtel 465
   * butter 465
   * sauce (hot) 466
Maize 1721
   * Cobbett a cultivator of 1174
   * Or Indian wheat, boiled 1174
Malt wine 1824
Manchester pudding 1300
Mangling and ironing 2387
Mango chetney, Bengal recipe for making 392
Manna kroup pudding 1302
   * Qualities of 1302
Mansfield pudding 1303
Marble, to clean 2333
Marjoram, species of 173, 415
Marlborough pudding 1304
Marmalade, and vermicelli pudding 1305
   * Of Apricots 1522
   * Orange 1566
   * an easy way of making 1568
   * made with honey 1569
   * Quince 1586
Marrow, bones 635
   * Boiled 635
   * Dumplings 1306
   * Pudding, boiled or baked 1307
Mayonnaise 468
Measles 2547
Meat, action of salt on 607
   * Bad 605
   * Baking 665
   * Good 602
   * In season, January to December pp 33
   * Modes of cooking 540
   * Pies, savoury jelly for 521
   * To buy economically 726
Meats, preserved 643
Medical memoranda 2689
Melon, description of the 1559
   * Introduced into England 1115
   * Uses of the 1559
Melons 1569
Meringues 1451
Military puddings 1308
Milk, and cream, separation of 1627
   * to keep in hot weather 1628
   * And suckling 2472
   * Excellence of 1627
   * General observations on 1608
   * 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
   * Departure of guests 45
   * Dessert 37
   * Dinner announced 35
   * Domestics, engaging 17
   * giving characters to 20
   * obtaining 18
   * treatment of 19
   * yearly wages, table of 21
Mistress, dress and fashion 11
   * of the 13
   * Early rising 3
   * Etiquette of evening parties 40
   * 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
   * House-hunting, locality, aspect, ventilation, rent 54
   * Housekeeping account-book 16
   * Introductions 51
   * Invitations for dinner 33
   * Letters of introduction 52
   * Marketing 15
   * Morning calls and visits 27
   * Purchasing of wearing apparel 12
   * Retiring for the night 49
Mock-turtle soup 172
Morello cherries, to preserve 1561
Moths, preservatives against 2285
Muffins 1727
Mulberries, preserved 1360
Mulberry, description of the 1360
Mullagatawny soup 174
Mullet, grey 284
   * Red 285
Muriatic acid 2651
Mushroom, the cultivated 473
   * Growth of the 476
   * How to distinguish the 472
   * Ketchup 472
   * Localities of the 1126
   * Nature of the 478
   * Powder 477
   * Sauce, brown 474
   * very rich and good 479
   * white 475
   * 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
   * 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
   * Hashed 719
   * Haunch of, roast 726
   * to carve a 759
   * Hodge-podge 720
   * Irish stew 721
   * 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
   * Pudding 735
   * Qualities of various 707
   * Saddle of, roast 738
   * to carve a 762
   * Shoulder of, roast 739
   * to carve a 763
   * Soup, good 175
Nasturtium, uses of the 482
Nasturtiums, pickled 482
Nature and art in nursing 2445
Navet, description of the 1168 Nectar, Welsh 1830
Nectarines, preserved 1562 Needlework 2325 Negus, to make 1835
Nesselrode pudding 1313 Nitric acid 2650 Normandy pippins, stewed 1563
Notice to quit 2716
Noxious trades 2712
Noyeau cream 1452
   * Homemade 1825
Nurse, attention to children's dispositions 2401
   * Carrying an infant 2398
   * Convulsion fits 2406
   * Croup 2407
   * Dentition 2405
   * General duties of the 2402
   * Habits of cleanliness in children 2400
   * Hooping-cough 2408
   * Measles and scarlatina 2410
   * Miss Nightingale's remarks on children 2414
   * Worms 2409
Nursemaids, upper and under 2397
Nurse, Monthly, age of 2431
Nurse, Monthly, attention to cleanliness
   * in the patient's room 2433
   * Choice of a 2429
   * Doctor's instructions must be observed 2430
   * General duties of the 2432
   * Infant must not be exposed to light or cold too early 2434
Nurse, Sick, airing the bed 2425
   * Attention to food 2427
   * Bad smells must be removed 2422
   * Cleanliness, necessity of 2421
   * Diet suitable to the patient's taste 2428
   * Duties of the 2416
   * Necessity for pure air in the sick-room 2417
   * Night air injurious, a fallacy 2426
   * Opening of windows and doors 2418
   * Patient must not be waked 2424
   * Quiet in the patient's room 2423
   * Ventilation necessary in febrile cases 2402
Nurse, Wet, abstinence from improper food 2411
   * Age of the 2439
   * Diet of the 2442
   * General remarks on the 2435
   * Health and morality of the 2440
   * Spirits, wines, and narcotics to be avoided 2443
Nutmeg, the 378
Nuts, dish of 1599
   * hazel and filbert 1599
Olive and olive oil 506
Omelet, au Thon 1494
   * Aux confitures, or jam omelet 1460
   * Bachelor's 1462
   * Ham 1457
   * Kidney 1458
   * Plain, sweet 1459
   * Soufflé 1461
   * The Cure's p.753
   * To make a plain 1456
Onion before the Christian era 139
   * History of the 485
   * Origin of the 1131
   * Properties of the 1130
   * Sauce, brown 485
   * or Soubise, French 483
   * white 484
   * Soup 138
Onions, burnt, for gravies 1130
   * Pickled 486
   * Spanish, baked 1129
   * pickled 527
   * stewed 1131
Open jam tart 1365
Opium and its preparations 2662
Orange, and cloves 1565
   * Brandy 1826
   * Cream 1463
   * Fritters 1465
   * Gravy 483
   * In Portugal, the 1565
   * Jelly 1454
Orange, jelly, moulded with slices of orange 1455
   * Marmalade 1566
   * an easy way of making 1568
   * made with honey 1569
   * Pudding, baked 1314
   * Salad 1571
   * Seville 1464
   * Tree, the first in France 1564
   * Uses of the 1314
   * Wine 1827
Oranges, a pretty dish of 1466
   * Compote of 1565
   * Iced 1564
   * To preserve 1570
Ox, the 176
   * Cheek, soup 176
   * stewed 638
   * Feet, or cowheel, fried 639
   * Tail, broiled 652
   * soup 177
   * Tails, stewed 610
Oxalic acid 2652
Oyster, and scallop 288
   * Excellence of the English 291
   * Fishery 289
   * Forcemeat 489
   * Ketchup 490
   * Patties 289
   * Sauce 492
   * Season 197
   * Soup 196
   * The edible 286
Oysters, fried 286
   * in batter 291
   * Pickled 491
   * Scalloped 287
   * Stewed 288
   * To keep 290
Paint, to remove from silk cloth 2276
Pan kail 140
Panada 420 Pancakes, French 1425
   * Richer 1468
   * To make 1467
Parsley, and butter 493
   * Fried 494
   * How used by the ancients 123, 493
   * Juice (for colouring various dishes) 495
   * To preserve through the winter 496
Parsnip, description of the 141, 1132
   * Soup 141
Parsnips, to boil 1132
Partridge, the 178,1039
   * Broiled 1035
   * Hashed, or salmi de perdrix 1038
   * Pie 1036
   * Potted 1037
   * Roast 1039
   * Soup 178
   * To carve a 1057
Paste, almond 1220
   * Common, for family pies 1207
   * French puff, or feuilletage 1208
Paste, medium puff 1206
   * Soyer's recipe for puff 1209
   * Very good puff 1205
Pastry, and puddings, general observations on 1175
   * Ramakins to serve with cheese course 1650
   * Sandwiches 1318
   * To ice or glaze 1334
Patties, chicken or fowl 928
   * Fried 896
   * Lobster 227
   * Oyster 289
Pavini cake 1771
Pea, origin of the 1133
   * Soup 144
   * green 142
   * winter, yellow 143
   * Sweet and heath or wood 1135
   * Varieties of the 143, 1134
Peas, green 1133
   * à la Française 1134
   * stewed 1135
Peach, and nectarine 1572
   * Description of the 1469
   * Fritters 1469
Peaches, compote of 1572
   * Preserved in brandy 1573
Pear 1574
   * Bon Chrétien 1576
Pears, à l'Allemande 1470
   * Baked 1574
   * Moulded 1471
   * Preserved 1575
   * Stewed 1576
Pepper, black 369
   * Long 399
   * Plant, growth of the 516
   * White 366
Perch, the 292
   * Boiled 292
   * Fried 293
   * Stewed with wine 294
Pestle and Mortar 421
Petites bouches 1319
Pheasant, the 1041
   * Broiled 1043
   * Cutlets 1040
   * Height of excellence in the 1043
   * Roast 1041
   * Brillat Savarin's recipe for 1042
   * Soup 179
   * To carve a 1059
Pickle, an excellent 497
   * Beetroot, to 369
   * Capsicums, to 385
   * Cucumbers, to 399
   * For tongues or beef 611
   * Gherkins, to 428
   * Indian (very superior) 451
   * Lemons, to 456
   * with the peel on 455
   * Mixed 471
   * Mushrooms, to 478
   * Nasturtiums, to 482
   * Onions, to 486
   * 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
   * Partridge 1036
   * Pigeon 975
   * Pork, raised 835
   * little 836
   * Poultry or game, raised 1340
   * Rabbit 981
   * Sole or cod 322
   * Tench and eel 349
   * Veal 897
   * and ham 898
   * raised 1341
   * olive 895
Pig, Guinea 997
   * How roast pig was discovered 841
   * to silence a 812
   * Novel way of recovering a stolen 819
   * Sucking, to carve a 842
   * roast 841
   * to scald 840
   * The learned 840
Pig's cheeks, to dry 830
   * Face, collared 823
   * Fry, to dress 824
   * Liver 831
   * Pettitocs 832
Pigs, Austrian mode of herding 796
   * English mode of hunting and Indian sticking 800
   * How pastured and fed formerly 805
Pigeon, the 974
   * Barb 976
   * Breeding 974
   * Carrier 974
   * Fantail 976
   * House or dovecot, aspect of 974
   * Jacobin 976
   * Necessity of cleanliness in the 974
   * Nun 975
   * Owl 976
   * Pie 975
   * Pouter 973
   * Rock 976
   * Runt 975
   * To carve a 1003
   * Trumpeter 975
   * Tumbler 975
   * Turbit 976
   * Wood or wild 975
Pigeons, broiled 973
   * Roast 974
   * Stewed 970
Pike, the 293
   * Baked 296
   * Boiled 295
Pineapple 1472, 1478
   * Chips 1577
   * Fritters 1472
   * In Heathendom 1578
   * Preserved 1578
   * for present use 1579
Pippins, stewed, Normandy 1563
Plaice, the 298
   * Fried 297
   * Stewed 298
Plate-cleaning 2317
Plover, description of the 1044
   * To carve a 1066
   * dress a 1044
Plovers' eggs 1626
Plum, an excellent pudding 1325
   * Cake, common 1768
   * nice 1769
   * Jam 1580
   * Pudding, baked 1324
   * Pudding sauce 499
   * Tart 1331
Plums 1330
   * French, box of 1600
   * stewed 1583
   * Cultivation of 1582
   * Origin of the names of 1580
   * Preserved 1581
   * To preserve dry 1582
Poisonous food 2665
   * Mushrooms 2666
Poisons 2647
   * Calomel 2658
   * Copper 2659
   * Emetic tartar 2656
   * Lead, and its preparations 2661
   * Opium and its preparations 2662
   * Symptoms of having inhaled strong fumes of smelling salts 2655
   * swallowed 2618
   * alkalis 2654
   * arsenic 2656
   * corrosive sublimate 2657
   * muriatic acid 2651
   * nitric acid 2650
   * oxalic acid 2652
   * prussic acid 2653
   * sulphuric acid 2649
   * Syrup of poppies and Godfrey's cordial 2663
   * Treatment after taking henbane hemlock, nightshade, or foxglove 2664
Polish tartlets 1320
Pomatum, an excellent 2256
Pork, carving 842
   * Cheese 799
   * Cutlets 796
   * Cutlets or chops 797
   * Griskin of, roast 827
   * Hashed 801
   * Leg of, boiled 826
   * roast 800
   * to carve a 844
   * Loin of, roast 829
   * Pickled, to boil 834
   * Pies 835
   * little, raised 836
   * Sausages, to make 837
   * To pickle 833
Portable soup 180
Potato, the 147
   * Analysis of 1138
   * As an article of food 1148
   * Bread 1141
   * Fritters 1474
   * Patty 1332
   * Properties of the 1137
   * Pudding 1333
   * Qualities of the 1147
   * Rissoles 1147
   * Salad 1154
   * Snow 1148
   * Soup 145-6-7
   * Starch 1139
   * Sugar 1136
   * Uses of the 1140
   * Varieties of the 1146
Potatoes, à la maître d'hôtel 1144
   * Baked 1136
   * Fried, French fashion 1142
   * German way of cooking 1143
   * How to use cold 1141
   * Mashed 1145
   * Preserving 1143
   * Purée de pommes de terre 1146
   * To boil 1137
   * in their jackets 1138
   * new 1139
   * To steam 1140
Potted beef 642
   * 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 p.33
Pound cake 1770
Pounded cheese 1648
Prawn, the 198
   * Soup 198
Prawns or shrimps, buttered 313
   * To boil 299
   * To dress 300
Prescriptions, general remarks on 2580
   * Blister, an ordinary 2598
   * Clyster 2582
   * Draught 2581
   * common black 2587
   * Drugs, list of, necessary to carry out all instructions 2579
   * Liniment 2583
   * Lotion 2584
   * Goulard 2585
   * Opodeldoc 2586
   * Mixtures, aperient 2588
   * fever 2589
Pills 2592
   * compound iron 2591
   * myrrh and aloes 2590
   * Poultice 2604
   * Abernethy's plan for
   * making a bread-and-water 2595
   * linseed meal 2596
   * mustard 2597
   * Powders 2593
Preserved, and dried greengages 1553
   * Cherries in syrup 1529
   * Damsons 1539
   * or any other kind of plums 1540
   * Ginger 1432
   * Greengages in syrup 1554
   * Morello cherries 1561
   * Mulberries 1560
   * Nectarines 1562
   * Oranges 1570
   * Peaches in brandy 1573
   * Pineapple 1578
   * Plums 1581
   * Pumpkin 1584
   * Strawberries in wine 1595
   * whole 1596
Preserves, general observations on 1495, 1507
Primitive ages, simplicity of the 63
Prince of Wales soup 148
Property law 2696
Prussic acid 2653
Ptarmigan, or white grouse 1045
   * To carve a 1064
   * To dress a 1045
Pudding, Alma 1237
   * Almond, baked 1221
   * small 1222
   * Apple, baked, very good 1231
   * economical 1229
   * rich 1228
   * boiled 1232
   * iced 1290
   * rich sweet 1230
   * Apricot, baked 1238
   * Arrowroot, baked or boiled 1249
   * Asparagus 1089
   * Aunt Nelly's 1224
   * Bachelor's 1241
   * Bakewell 1242
   * 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
   * 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
   * French, or gâteau de riz 1352
   * ground, boiled or baked 1353
   * iced 1354
   * miniature 1355
   * plain, boiled 1344
   * Roly-poly jam 1291
   * Royal Coburg 1260
   * Sago 1367
   * Semolina, baked 1369
   * Somersetshire 1374
   * Suet, to serve with roast meat 1375
   * Tapioca 1370
   * Treacle, rolled 1372
   * Toad-inthe-hole 672
   * of cold meat 743
   * Vermicelli 1377
   * Vicarage 1378
   * West Indian 1382
   * Yorkshire 1384
Puddings and pastry, directions for making 1180, 1204
   * general observations on 1175
Puits d'amour, or puff-paste rings 1321
Pumpkin, preserved 1584
Punch 1839
   * To make hot 1839
Purchasing a house 2695
Quadrupeds, general observations on 585, 597
Quail, description of the 1046
   * To carve a 1065
   * To dress a 1046
Queen-cakes 1773
Quenelles à tortue 189
   * Veal 422
Quince, the 1233
   * Jelly 1585
   * Marmalade 1586
   * Quin's sauce 500
Rabbit, à la minute 980
   * Angora 985
   * Boiled 977
   * Common wild 978
   * Curried 978
   * Fecundity of the 981
   * Fried 979
   * Habitat of the 977
   * Hare 985
   * Himalaya 985
   * House 982
   * Hutch 983
   * Pie 981
   * Ragoût of, or hare 982
   * Roast or baked 983
   * Soup 181
   * Stewed 984
   * in milk 1874
   * larded 985
   * To carve a 1004
   * Varieties of the 979
Rabbits, fancy 984
Radish, varieties of the 1152
Raised pie, of poultry or game 1340
   * Pork 835
   * Veal and ham 1841
Raisin, the 1327
Raisins, cheese 1587
   * Grape 1324
   * Pudding, baked 1336
   * boiled 1337
Ramakins, pastry 1650
   * To serve with cheese course 1649
Raspberry, and currant salad 1592
   * tart 1267
   * Cream 1175
   * Jam 1588
   * Jelly 1589
   * Vinegar 1828
Raspberries, red and white 1267
Ratafias 1745
Ravigotte, a French salad sauce 501
Reading sauce 502
Rearing by hand 2497
Rearing, management, and diseases of infancy and childhood 2415
Receipts 2730
Regency soup 182
Rémoulade, or French salad dressing 503
Rent, recovery of 2719
Rhubarb, and orange jam 1591
   * Description of 1339
   * Jam 1590
   * Pudding, boiled 1338
   * Tart 1339
   * Wine 1829
Ribbons, or silk, to clean 2275
Rice, and apples 1400
   * Biscuits or cakes 1746
   * Blancmange 1476
   * Boiled for curries 1347
   * Bread 1720
   * Buttered 1349
   * Cake 1772
   * Casserole of, savoury 1350
   * sweet 1351
   * Croquettes 1477
   * Esteemed by the ancients 1349
   * Fritters 1478
   * Ground 1746
   * boiled 1353
   * Iced 1354
   * Indian, origin of 150
   * Milk 1875
   * Paddy 1347
   * Pudding, baked 1342
   * more economical 1343
   * boiled 1345
   * plain 1344
   * with dried or fresh fruit 1346
   * French, or gâteau de riz 1352
   * Miniature 1355
   * Qualities of 1342
   * Snowballs 1479
   * Soufflé 1480
   * Soup 150
   * To boil for curries 1348
   * Varieties of 1345
Ringworm, cure for 2667
   * Alterative powders for 2668
Rinsing 2379
Rissoles, beef 465
Roach, the 243
Roasting, age of 65
   * Memoranda in 657
Rock biscuits 1747
Rolls, excellent 1723
   * Fluted 1317
   * Hot 1724
   * Meat, or sausage 1373
Roux, brown, for thickening sauces 525
   * White, 526
Rusks, Italian 1733
   * To make 1734
Sage 427
   * And onion stuffing 501
Sago, alimentary properties of 1367
   * How procured 152
   * Pudding 1367
   * Sauce for sweet puddings 1368
   * Soup 152
Salad, a poetic recipe for 508
   * Boiled 1151
   * Chicken 931
   * Dressing 506
   * French 503
   * Grouse 1026
   * Lobster 272
   * Orange 1571
   * Potato 1154
   * Scarcity of, in England 505
   * Summer 1152
   * Winter 1153
Salads 1153
Salmi de perdrix, or hashed partridge 1038
Salmon, à la Genevese 307
   * And caper sauce 302
   * Aversion of the 309
   * Boiled 301
   * Collared 303
   * Crimped 304
   * Curried 305
   * Cutlets 306
   * Growth of the 305
   * Habitat of the 303
   * Migratory habits of the 302
   * Pickled 308
   * Potted 309
   * To carve p.175
   * choose 301
   * cure 308
   * Tribe 304
Salsify, description of 1149
   * To dress 1149
Salt, action of on meat 607
   * Common 403
   * Fish 233
   * Meat, Soyer's recipe for preserving the gravy in 609
Sandwiches, of cheese 1611
   * Pastry 1318
   * Toast 1877
   * Victoria 1491
Sauce, à l'Aurore 511
   * A la matelote 512
   * Allemande, or German sauce 509
   * Anchovy, for fish 362
Sauce, apple, brown 364
   * for geese or pork 363
   * Aristocratique 510
   * Arrowroot, for puddings 1356
   * Asparagus 365
   * Béchamel, or French white sauce 367
   * maigre 368
   * Benton 370
   * Beurre noir, or browned butter, a French sauce 374
   * Bread 371
   * Browning for 373
   * Butter, melted 376
   * 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
   * Mint 469
   * Mushroom, a very rich and good 479
   * brown 474
   * ketchup 472
   * white 475
   * 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
   * Tomato 529
   * Tournée 517
   * Vanilla custard 1361
   * Wine, excellent for puddings 1362
   * for puddings 1364
   * or brandy 1363
   * white 537
Sauces and gravies, in the Middle Ages 433
   * Manufacture of 510
   * Pickles, gravies, and forcemeats, remarks on 354, 361
Saucer-cakes, for tea 1774
Sausage, meat cakes 839
   * Meat stuffing 520
   * Or meat rolls 1373
Sausages, beef 662
   * Pork, fried 838
   * to make 837
   * Veal 904
Savory 446
Savoury jelly for meat pies 521
Savoy, the 140
   * Biscuits or cakes 1748
   * Cake 1782
Scarlatina, or scarlet fever 2560
Scotch, collops 870
   * white 871
   * Eggs 1666
   * Rarebit, or toasted cheese 1651
   * Shortbread 1780
   * Woodcock 1653
Scrap cakes 1779
Scratches 2669
Sea-bream, the 310
   * baked 310
   * Mr. Yarrell's recipe 310
   * Kale, description of 1150
   * To boil 1150
Seed, biscuits 1749
   * Cake, common 1775
   * very good 1776
Semolina, pudding, baked 1369
   * Qualities of 153
   * Soup 153
   * Uses of 1369
Shad, the 311
   * To dress 311
Shalot, or Eschalot 410
Sheep, the 175
   * General observations on the 678, 697
   * Poets on the 730
Sheep's brains, en matelote 740
   * Feet, or trotters 741
   * Head, to dress 742
   * singed 742
Shepherd, the Ettrick 739
   * The Good 705
Shepherds and their flocks 710
Sherry 1416
   * Pale 1426
Shortbread, Scotch 1780
Shrimp, the 313
   * Sauce 522
Shrimps, or prawns, buttered 313
   * to boil 299
   * Potted 312
Sick-rooms, caution in visiting 2692
Sirloin, origin of the word 659
Skate, the 315
   * Boiled 314
   * Crimped 315
   * Small, fried 317
   * Species of 317
   * To choose 315
   * With caper sauce (à la Française) 316
Smelt, the 319
   * Odour of the 318
Smelts, to bake 318
   * To fry 319
Snipe, description of the 1047
Snipes, to carve 1060
   * To dress 1047
Snow cake 1777
   * Eggs, or oeufs à la neige 1482
Snowballs, apple 1235
   * Rice 1479
Soda, biscuits 1751
   * Bread 1722
   * Cake 1781
   * Carbonate of 1765
Sole, the 320
   * Flavour of the 324
   * Or cod pie 322
Soles, a favourite dish of the ancient Greeks 323
   * Baked 320
   * Boiled 321
   * or fried, to carve p.175
   * Filleted, à l'Italienne 324
   * Fricasseed 325
   * Fried 327
   * filleted 326
   * How caught 325
   * To choose 320
   * With cream sauce 323
   * mushrooms 328
Sorrel 131
   * Qualities of 431
Soufflé, apple 1402
   * Chocolate 1427
   * Omelette 1461
   * Rice 1480
   * To make a 1481
Soufflés, general observations on 1388
Soup, à la cantatrice 119
   * Crecy 126
   * Flamande 129
   * Julienne 131
   * Reine 183
   * Solferino 154
   * Almond 110
   * Apple 111
   * Artichoke, Jerusalem 112
   * Asparagus 113
   * Baked 115
   * Barley 116
   * Bread 117
   * Brilla 166
   * Broth and bouillon, general remarks on 91
   * Cabbage 118
   * Calf's head 167
   * Carrot 120
   * 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 p.57, 104
   * Kale brose 132
   * Leek 133
   * Lobster 195
   * Macaroni 135
   * Maigre 136
   * Making, the chemistry of 96
   * Milk 137
   * Mock-turtle 172
   * Mutton, good 175
   * Ox-cheek 176
   * Ox-tail 177
   * Oyster 196
   * Pan kail 140
   * Parsnip 141
   * Partridge 178
   * Pea, green 144
   * inexpensive 142
   * winter, yellow 143
   * Pheasant 179
   * Portable 180
   * Potage printanier 149
   * Potato 145
   * Prawn 198
   * Prince of Wales 148
   * Rabbit 181
   * Regency 182
   * Rice 150
   * Sago 152
   * Seasonings for 90
   * Semolina 153
   * Spanish chestnut 124
   * Spinach 155
   * Spring 149
   * Stew 186
   * of salt meat 185
   * Tapioca 156
   * Turkey 188
   * Turnip 157
   * Turtle 189
   * Useful for benevolent purposes 165
   * Vegetable 159
   * marrow 158
   * Vermicelli 162
   * White 164
Sow, Berkshire 781
   * Chinese 785
   * Cumberland 784
   * Essex 782
   * Price of, in Africa 816
   * Yorkshire 783
Soy 497
Soyer's recipe for goose stuffing 505
Spanish onions pickled 527
Spiced beef 665
Spinach, description of 1156
   * Dressed with cream, à la Française 1156
   * French mode of dressing 1157
   * Green, for colouring dishes 523
   * Soup 155
   * To boil, English mode 1155
   * Varieties of 155, 1155
Sponge cake 1783
   * Small, to make 1785
   * Lemon 1448
Sprains 2671
Sprat, the 331
Sprats 329
   * Dried 331
   * Fried in batter 330
Sprouts 1096
   * Boiled, Brussels 1096
   * To boil young greens, or 1097
Stables and coach-house 2204
   * Heat of 2205
Stains of syrup, or preserved fruits,
   * to remove 2273
Stalls 2207
Stammering 2673
   * Cure for 2672
Stamp duties 2742
Starch, to make 2391
Starching 2390
Stew soup 185
Stilton cheese 1639
Stock, browning for 108
Stock, cow-heel 1412
   * Economical 106
   * For gravies, general 432
   * For jelly 1411
   * Medium 105
   * Rich strong 104
   * To clarify 109
   * White 107
Stomach, digestion 2457
Stone cream 1483
Store sauce, or Cherokee 528
Strawberry, jam 1594
   * Jelly 1484
   * Name of, among the Greeks 1381
   * Origin of the name 1365
Strawberries, and cream 1593
   * Dish of 1606
   * To preserve whole 1596
   * in wine 1595
Stuffing, for geese, ducks, pork, &c 504
   * Sausage meat for turkey 520
   * Soyer's recipe for 505
Sturgeon, the 332
   * Baked 332
   * Estimate of, by the ancients 333
   * Roast 333
Stye in the eye 2630
Substitute for milk and cream 1815
Sucking-pig, to carve 842
   * To roast 841
   * scald 840
Suffocation, apparent 2674
   * Carbonic acid gas, choke-damp of mines 2675
Sugar, and beetroot 1211
   * Cane 1334
   * French 1211
   * Icing for cakes 1736
   * Introduction of 1336
   * Potato 1136
   * Qualities of 1212
   * To boil to caramel 1514
Sulphuric acid 2649
Sultana grape 1326
Suppers 2139
Sweetbreads, baked 906
   * Fried 907
   * Stewed 908
Sweet dishes, general observations on 1385
Swine, flesh of, in hot climates 835
Swineherds of antiquity 836
   * Saxon 838
Swiss cream 1485
Syllabub, to make 1486
   * Whipped 1493
Syrup, for compotes, to make 1512
   * Lemon 1822
   * Of poppies 2663
   * To clarify 1513
Tails, strange 652
Tapioca pudding 1370
   * Soup 156
   * Wholesomeness of 156, 1370
Tart, apple creamed 1234
   * Apricot 1239
   * Barberry, 1245
   * Cherry 1261
   * Damson 1270
   * Gooseberry 1285
   * Plum 1331
   * Raspberry and currant 1267
   * Rhubarb 1339
   * Strawberry, or any other kind
   * of preserve, open 1365
Tartlets 1371
   * Polish 1320
Tarragon 503
Taxes 2714
Tea 1814
   * And coffee 1813
   * Miss Nightingale's opinion on the use of 1864
   * To make 1814
Teacakes 1786
   * To toast 1787
Teal, to carve 1067
   * To roast a 1048
Teething 2510
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
Thyme 166
Tipsy-cake 1487
   * an easy way of making 1488
Toad-inthe-hole 672
   * of cold meat 743
Toast, and water, to make 1876
   * Sandwiches 1877
   * Tea-cakes, to 1787
   * To make dry 1725
   * hot buttered 1726
Toffee, Everton, to make 1597
Tomato, analysis of the 1159
   * Extended cultivation of the 1160
   * Immense importance in cookery 1153
   * Sauce 529
   * for keeping 530
   * Stewed 1159
   * Uses of the 629, 528, 2690
Tomatoes, baked, excellent 1158
Tongue, boiled 673
   * Pickle for 641
   * To cure 674
   * To pickle and dress to eat cold 676
Tongues of animals 675
Toothache, cure for the 2678
Tourte apple or cake 1236
Treacle, or molasses, description of 1224
   * Pudding, rolled 1372
Trifle, apple 1404
   * Gooseberry 1434
   * Indian 1436
   * To make a 1489
Tripe, to dress 677
Trout, the 336
   * Stewed 336
Truffle, the common 1161
   * Impossibility of regular culture of the 1162
   * Uses of the 1164
Truffles, à l' Italienne 1164
   * Au naturel 1161
   * Italian mode of dressing 1163
   * To dress with champagne 1162
   * Where found 1163
Turbot, the 333
   * À la crême 341
   * Ancient Romans' estimate of the 340
   * Au gratin 342
   * Boiled 337
   * Fillet of, baked 339
   * a l'Italienne 340
   * Garnish for, or other large fish 338
   * To carve a p.175
   * To choose 338
Turkey, boiled 986
   * Croquettes of 987
   * Difficult to rear the 188
   * Disposition of the 988
   * English 990
   * Feathers of the 991
   * Fricasseed 988
   * Habits of the 988
   * Hashed 989
   * Hunting 989
   * Native of America 986
   * Or fowl, to bone without opening 992
   * Poults, roast 991
   * Roast 990
   * Stuffing for 520
   * Soup 188
   * To carve a roast 1005
   * Wild 987
Turnip greens boiled 1169
   * Or the French navet 1168
   * Qualities of the 1167
   * Soup 157
   * Uses of the 1165
   * Whence introduced 157
Turnips, boiled 1165
   * German mode of cooking 1167
   * In white sauce 1168
   * Mashed 1166
Turnovers, fruit 1278
Turtle, mock 172
   * Soup, cost of 189
   * The green 189
Valet, cleaning clothes 2239
   * Duties of the 2234, 2242
   * Polish for boots 2240
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
   * Knuckle of, ragoût 884
   * stewed 885
   * to carve a 915
   * Loin of au Daube 888
   * au Béchamel 887
   * roast 886
   * to carve 916
   * Manner of cutting up 854
   * Minced 891
   * 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
   * Tète de veau en tortue 911
Vegetable, a variety of the goard 158
   * Fried 1171
   * Marrow, a tropical plant 1171
   * boiled 1170
   * in white sauce 1173
   * Soup 158, 159
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 p.33
Venison 1049
   * Antiquity of, as food 444
   * Hashed 1050
   * Haunch of, roast 1049
   * Sauce for 518
   * Stewed 1051
   * The new 1051
   * To carve 1061
Ventilation, necessity of, in rooms lighted with gas 2693
   * of stables 2206
Vermicelli 162, 1377
   * Pudding 1377
   * Soup 162
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
Walnuts, pickled 534
   * Properties of the 1599
   * To have fresh throughout the season 1607
Warts 2680
Washing 2377
   * Coloured muslins, &c. 2380
   * Flannels 2381
   * Greasy cloths 2382
   * Satin and silk ribbons 2384
   * Silks 2385
Water, rate 2715
   * Souchy 352
   * Supply of in Rome 1216
   * Warm 2691
   * What the ancients thought of 1214
Wax, to remove 2272
Welsh, nectar 1830
   * Rarebit, or toasted cheese 1652
West-Indian pudding 1382
Wheat, diseases of 1779
   * Egyptian or mummy 1783
   * Polish and Pomeranian 1722
   * Red varieties of 1719
Wheatear, the 996
Wheatears, to dress 996
Whipped, cream 1492
   * Syllabubs 1493
Whisky cordial 1840
Whitebait 348
   * To dress 348
Whiting, the 343
   * Au gratin, or baked 346
   * Aux fines herbes 347
   * Buckhorn 344
   * Boiled 343
   * Broiled 344
   * Fried 345
   * Pout and pollack 347
   * To carve a p.176
   * choose 343
Whitlow, to cure a 2681
Widgeon, to carve a 1068
   * Roast 1052
Will, attestation of a 2750
   * Advice in making a 2732
   * Witnesses to a 2746, 2758
Wills 2732
   * Form of 2740
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
Woodcock, description of the 1053
   * Scotch 1653
   * To carve a 1062
Woodcock, to roast a 1053
Woollen manufactures 737
Woollens 2284
Worms 2409
Wounds 2682
   * Incised, or cuts 2683, 2686
   * Lacerated or torn 2684, 2687
   * Punctured or penetrating 2685, 2688
Yeast 1383
   * Cake, nice 1788
   * Dumplings 1383
   * Kirkleatham 1717
   * To make, for bread 1716
Yorkshire pudding 1384

 

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