E-text prepared by Jonathan Ingram, Sandra Brown, and
Distributed Proofreaders
THE BOOK OF HOUSEHOLD MANAGEMENT;
Comprising Information for the
MISTRESS, HOUSEKEEPER, COOK, KITCHEN-MAID, BUTLER, FOOTMAN, COACHMAN, VALET, UPPER AND UNDER HOUSE-MAIDS, LADY'S-MAID, MAID-OF-ALL-WORK, LAUNDRY-MAID, NURSE AND NURSE-MAID, MONTHLY, WET, AND SICK NURSES, ETC. ETC.
ALSO, SANITARY, MEDICAL, & LEGAL MEMORANDA;
WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT.
BY MRS. ISABELLA BEETON.
Nothing lovelier can be found
In Woman, than to study household good.—MILTON.
Published Originally By S. O. Beeton in 24 Monthly Parts 1859-1861.
First Published in a Bound Edition 1861.
PREFACE.
I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways. Men are now so well served out of doors,—at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home.
In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the "Englishwoman's Domestic Magazine," who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of "COLD MEAT COOKERY." But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.
Besides the great portion of the book which has especial reference to the cook's department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.
Towards the end of the work will be found valuable chapters on the "Management of Children"——"The Doctor," the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains "Legal Memoranda," which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.
These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.
I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years' incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.
ISABELLA BEETON.
GENERAL CONTENTS
CHAP.
I.—THE MISTRESS.
2.—THE HOUSEKEEPER.
3.—ARRANGEMENT AND ECONOMY OF THE KITCHEN.
4.—INTRODUCTION TO COOKERY.
5.—GENERAL DIRECTIONS FOR MAKING SOUPS.
6.—RECIPES.
7.—THE NATURAL HISTORY OF FISHES.
8.—RECIPES.
9.—SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.—GENERAL REMARKS.
10.—RECIPES.
11.—VARIOUS MODES OF COOKING MEAT.
12.—GENERAL OBSERVATIONS ON QUADRUPEDS.
13.—RECIPES.
14.—GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.
15.—RECIPES.
16.—GENERAL OBSERVATIONS ON THE COMMON HOG.
17.—RECIPES.
18.—GENERAL OBSERVATIONS ON THE CALF.
19.—RECIPES.
20.—GENERAL OBSERVATIONS ON BIRDS.
21.—RECIPES.
22.—GENERAL OBSERVATIONS ON GAME.
23.—RECIPES.
24.—GENERAL OBSERVATIONS ON VEGETABLES.
25.—RECIPES.
26.—GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY.
27.—RECIPES
28.—GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLÉS, OMELETS, AND SWEET DISHES.
29—RECIPES.
30.—GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES.
31.—RECIPES.
32.—GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS.
33.—RECIPES.
34.—GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES.
35.—RECIPES.
36.—GENERAL OBSERVATIONS ON BEVERAGES.
37.—RECIPES.
38.—INVALID COOKERY.
39.—RECIPES.
40.—DINNERS AND DINING.
41.—DOMESTIC SERVANTS.
42.—THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD.
43.—THE DOCTOR
44.—LEGAL MEMORANDA
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 2705-7
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 93-5
Saxon names of 709
Tails of 640
Tongues of 675
Apoplexy 2634-6
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 1518-19
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 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 113-14
Aspic, or ornamental savoury jelly 366
Attestation to wills 2750
Bachelor's omelet 1462 Pudding 1241 Bacon, boiled 804 Broiled rashers of 803 Curing of 822 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 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 601-2 Baked 598-9 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 621-2 Fillet of roast, larded 623 French 649 Frenchman's opinion of 626 Fricandeau of 624 Fried, salt 625 Fritters 627 Hashed 628-9 Hung, to prepare 630 Hunter's 631 Kidney, to dress 632-4 Marrow-bones boiled 635 Minced 636 Miriton of 637 Names of the several joints 597 Olives 650-1 Palates, to dress 653 Pickle for 654 Potted 642-3 Qualities of 599 Ragoût of 656 Rib bones of 644 Ribs of, boned and rolled, roast (joint for a small family) 658 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 674-5 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 191 Beetroot 1094 Boiled 1094 Pickled 369 Benton sauce 370 Bequests, legacies, &c. 2744-9 Beverages, general observations on 1789, 1806 Bills of fare, for January pp. 909-13 February 914-17 March 918-21 April 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 80 persons p. 958 breakfasts 959 game dinner for 30 persons p. 953 luncheons and suppers p. 959 menu, service à la Russe pp. 954-5 picnic for 40 persons 960 suppers p. 956 Birds, general observations on 917-25 Biscuit powder 1737 Biscuits, arrowroot 1738 Cocoa nut 1740 Crisp 1741 Dessert 1742 Lemon 1743 Macaroons 1744 Ratafias 1745 Remarks on 1712-15 Rice 1746 Rock 1747 Savoy 1748 Seed 1749 Simple, hard 1750 Soda 1751 Bites and stings, general remarks on 2609 of insects 2610-11 of snakes 2612 Of dogs 2613 Blackcock, heathcock, &c. 1019 Roast 1019 To carve a 1054 Blancmange 1408 Arrowroot. 1407 Cheap 1409 Lemon 1442 Rice 1476 Bleeding, from the nose 2607 Operation of 2605-6 Blonde, to clean 2265 Blood, spitting of 2608 Boar'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 2240-1 Bottled fresh fruit 1542-3 with sugar 1544 Boudin, à la reine 961 Brain, concussion of, stunning 2623 Brandy, cherry 1526 Lemon 460 Orange 1826 Varieties of 1328 Bread, and bread-making 1668-1703 And-butter fritters 1410 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 371-2 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 2670 Bride-cake, rich 1753 Bridles 2218 Brill, the 230 To carve a pp. 175-6 Brilla soup 166 Brocoli, boiled 1095 Broth, calf's-foot 1862 Chicken 1863 Eel 1866 Mutton to make 1872 Mutton 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 2157-9 luncheon, in the drawing-room 2161 Lights, attention to 2160 Wine, bottling 2167-70 Wine, cellar 2163-5 Wine, fining 2166 Butter, anchovy 227,1637 Antiquity of 1205 Beurre noir, or brown butter (a French sauce) 374 Clarified 375 Colouring of 1636 Curled 1635 Easily digested 1255 Fairy 1636 General observations on 1615-19 How to keep 1635 How to keep fresh 1207 In haste 1206 Maitre d'hôtel 465 Melted 376-7 Melted (the French sauce blanche) 378 Melted made with milk 380 Moulds for moulding fresh butter 1634 Thickened 379 To keep and choose, fresh 1632 To preserve and to choose, salt 1633 What to do with rancid 1208 Cabbage, the 118 Boiled 1098 Colewort, or wild 1099 Green kale, or borecole 1097 Kohl-Rabi, or turnip 1095 Qualities of the 1169 Red, pickled 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 1777-8 Soda 1781 Sponge 1783-4 Sponge Small, to make 1785 Tea 1786 Tea to toast 1787 Tipsy 1487 Tipsy an easy way of making 1488 Yeast 1788 Cakes, hints on making and baking 1704-11 Calf, the 173 Birth of the 893 Breeding of the 858 Fattening the 903 Feeding a 862 General observations on the 845-53 In America 864 Names of the 899 Symbol of Divine power 890 The golden 873 When it should be killed 860 Calf's feet, baked or stewed 1861 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 167 to carve a 913 Liver and bacon 881 aux fines herbes 880 larded and roasted 882 Udder, for French forcemeats 421 Calomel 2658 Camp-vinegar 381 Canary-pudding 1258 Candlesticks 2311 Cannelons, or fried puffs 1417 Caper-sauce, for boiled mutton 382 For fish 383 Substitute for 384 Capercalzie, the 1026 Capers 383 Capsicums, pickled 385 Carbonate of soda 1765 Carp, the 242 Age of the 243 Baked 242 Stewed 243 Carpet sweeping 2312 Carriages 2225-9 Carrot, the 121 Constituents of the 1101 Jam, to imitate apricot preserve 1525 Nutritive properties of the 1102 Origin of the 1100 Pudding, boiled or baked 1259 Seed of the 1103 Soup 120-1 Varieties of the 1172 Carrots, boiled 1100 Sliced 1103 Stewed 1102 To dress in the German way 1101 Carving, beef p. 316 aitchbone of p. 316 brisket of p. 317 ribs of p. 317 round of p. 318 sirloin of p. 317 Blackcock 1054 Brill pp. 175-6 Calf's head 913 Codfish p. 174 Duck 999 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 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 1109-10 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 1622 Damson 1536 Decomposed 1638 Fondue 1643 Brillat Savarin's 1644 General observations on 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 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 2538-42 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 2326-9 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 2225-9 Choosing horses 2231 Driving 2232 Duties of the 2210 Pace of driving 2230 Whip, the 2233 Cock-a-Leekie 134 Cocoa and chocolate, various uses of 1807 To make 1816 Cocoa-nut, the 125 Cakes or biscuits 1740 Soup 125 Cod, fecundity of the 241 Food of the 237 Habitat of the 239 Method of preserving 233 Season for fishing for the 240 Sounds 234 Tribe, the 231 Codfish, the 231 A la Béchamel 239 créme 233 A l'Italienne 241 A la maitre d'hôtel 240 Curried 237 Head and shoulders of 232 to carve p. 174 Pie 235-6 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 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 2519-22 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 82-4 Cookery, cleanliness of utensils used in 72 Excellence in the art of 78 Explanation of French terms used in 87 Introduction to 76 Measures used in 77 Copper 2659 Coriander plant, the 174 Corks, with wooden tops 446 Corrosive sublimate 2657 Cow, cheese 1652 Heel, fried 639 stock for jellies 1412 Pox, or vaccination 2543-6 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 953-4 Rice 1477 Croup 2568 Symptoms of 2569 Treatment of 2570-3 Crumpets 1728 Crust, butter, for boiled puddings 1213 Common, for raised pies 1217 Dripping, for kitchen puddings and pies 1214 For fruit tarts, very good 1210 Lard or flead 1218 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 796-8 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 2755
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 2574-7
Dilapidations 2718
Dinners, and dining 1879-86
A la Russe 2137-8
menu p. 955
Bills of fare for, from 6 to 18 persons, from January to December
pp. 909-52
Bills of fare for game, for 30 persons p. 953
Bills of fare for plain family pp. 913, 917, 921, 925, 929, 933,
936, 939, 942, 945, 948, 952
Diseases of infancy and childhood 2509-77
Dishes, a hundred different 434
Domestics, general remarks on 2153-6
Dormers 715
Downs, the 725
Draught, for summer 1837
Dress and dressing of infants 2491-6
Drink for warm weather, pleasant 1836
Dripping, to clarify 621-2
Driving 2232-3
Drowning, treatment after 2676
Duck, the 932
American mode of capturing the 936
Aylesbury 935
Bow-bill 936
Buenos Ayres 933
Eggs of the 934, 1658
Fattening 936
Hashed 932
Hatching 935
Man and dog, decoy 937
Roast 934
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 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 250-1
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 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 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 953-4
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 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 211-18
Average prices 226
Cake 258
General directions for carving p..174-6
dressing 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 192
Stock 192
Supply of, for the London market 353
To smoke at home 820
Fishes, natural history of 199-210
Fits 2633
Apoplexy 2634-6
and drunkenness, distinctions between 2638
epilepsy, distinctions between 2637
hysterics distinctions between 2639
poisoning by opium, distinctions between 2640
Epilepsy 2641
Fainting 2642
Hysterics 2643
The consequence of dentition 2519-22
Fixtures 2713
Fleece, the golden 715
Floorcloth, to clean 2335
Flounder, the 259
Flounders, boiled 259
Fried 260
Flour, nutritious qualities of 1218
Flowers, to preserve cut 2289
after packing 2290
Flummery, Dutch 1426
Fomentations 2602-3
Fondue, Brillat Savarin's 1644
To make 1643
Food for infants, and its preparation 2499, 2508
Footgear 2245
Footman, boot-cleaning 2174
Boot tops 2176
Breakfast, laying cloth, &c. 2181-3
Brushing clothes 2180
Decanters 2198
Dinner 2185-6
Dinners à la Russe 2188
Dress and livery 2172
During dinner 2191
Early rising 2173
Furniture-rubbing 2179
General duties 2171
Glass-washing 2197-8
Going out with the carriage 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 419-20
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 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 2270
To bottle with sugar 1544
Turnovers 1278
Water ices, to make 1556
Fuel 73
Fungi, analysis of 1128
Varieties of 1124
Furniture cleaning 2307, 2313
Gloss, German 2339
Polish 2308-9
Furs, feathers, and woollens 2284
Game, general observations on 1006-18
Hashed 1023
In season, January to December pp. 33-7
Garlic 392
Geneva wafers 1431
Genevese sauce 427
German pudding 1279
or Dampfnudeln 1280
Gherkins, or young cucumbers 428
Pickled 428
Giblet pie 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 1547-8
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 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 2214-15
Harness 2219
cleaning old 2221-2
paste 2220
Shoeing 2217
Watering horses 2212, 2216
Wheel-grease 2224
Grouse, description of the 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 265-6
Hair-dressing 2248-9
Hair, pomade for 2253-4
To promote growth of 2257
Wash for 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 170
To carve a 1056
The common 170
Haricot, beans, and minced onions 1121
Blancs à la maître d'hôtel 1120
Mutton 716-17-18
To boil blancs, or white haricot beans 1119
Harness, cleaning old 2221-2
Paste 2220
Room, the 2208
Heart, palpitation of the 2646
Henbane, hemlock, nightshade, and foxglove 2664
Herbs, to dry for winter use 445
Powder of, for flavouring 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 765-95
In England 837
Not bacon 807
Universality of the 833
Wild and domestic 823
Holly leaves, to frost 1545
Honey cake 1758
Hooping cough 2468, 2564
Symptoms of 2565
Treatment of 2566-7
Horse, the 2203
Horses, choosing 2231
Exercising 2213
Horses feeding 2224-15
Watering 2212, 2216
Horseradish, the 447
Medical properties of the 1122
Sauce 447
Vinegar 448
Hot spice 524
Housekeeper, daily duties of the 58-61
General duties of the 55
Knowledge of cookery 57
Necessary qualifications for a 56
Housemaid, bedroom, attention to 2306, 2323-4
Bright grates 2298
Candlestick and lamp-cleaning 2330
Carpet-sweeping 2312
Chips broken off furniture 2330
Cleanings, periodical 2326-9
Dress of the 2319
Dusting 2313
Duties after dinner 2321
evening 2322
general 2292-4
Fire-lighting 2296-7
Furniture-cleaning 2307, 2313
General directions to the 2300-5
Hartshorn, for plate-cleaning 2316
Laying dinner-table 2314-5
Marble, to clean 2333-4
Needlework 2325
Plate, to clean 2317
rags for daily use 2318
Upper and under 2291
Waiting at table 2320
Recipe, Brunswick black, to make 2295
cement for joining broken glass or china 2331-2
decanters, to clean 2336
floorcloth, to clean 2335
furniture gloss, German 2339
paste 2310
polish 2308-9
gilt frames, to brighten 2337
grates and fire irons, to preserve from rust 2338
polish for bright grates 2299
Hunter's pudding 1288
Husband and wife 2725-9
Hysterics 2643
Ice, fruit creams, to make 1555
Lemon-water 1557
To ice, or glaze pastry 1334
Iced, apple pudding 1290
Apples, or apple hedgehog 1394
Currants 1558
Oranges 1564
Pudding 1289
Ices, fruit-water, to make 1556
General observations on 1510-11
Icing, for cakes, almond 1735
sugar 1736
Indian, Chetney sauce 452
Corn-flour bread 1721
Curry powder 449
Fritters 1435
Mustard 450
Pickle 451
Trifle 1436
Infant, the 2460-2577
Ink-spots, to remove 2271
Invalid cookery, rules to be observed in 1841-54
Invalid's cutlet, the 1865
Jelly 1869
Lemonade 1870
Insurance 2708-10
I. O. U., the 2723
Irish stew 721-2
Ironing 2282, 2393-6
Isinglass 1413
Italian, cream 1437
Mutton cutlets 723
Rusks 1733
Sauce, brown 453
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 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 535-6
Kettles for fish 338
Kidney and beefsteak pudding 605
Omelet 1458
Kidneys, broiled 724
Fried 725
Kitchen, distribution of a 62
Essential requirements of the 70
Fuel for the 73
Ranges 65-6
Maid, duties of the 85
Necessity for cleanliness 72
Scullery maid, duties of the 86
Utensils, ancient and modern 69
list of for the 71
Kitchens of the Middle Ages 62
Knives 2177
Kohl Rabi, or turnip-cabbage 1095
Lace collars, to clean 2266
Lady's maid, arranging the dressing room 2246-7
Attention to bonnets 2244
Chausserie, or foot-gear 2245
Dressing, remarks on 2258-9
Duties of the 2213, 2260-2
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 2253-4
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 698-702
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 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 2373-4
Maid, cleaning and washing utensils 2386
General duties of the 2372
Ironing 2393-6
Mangling and ironing 2387-9
Rinsing 2379
Soaking linen 2376
Sorting linen 2375
Starch, to make 2391-2
Starching 2390
Washing 2377-8
coloured muslins, &c 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 2702-4
Leek, badge of the Welsh 134
Soup 133
Legacies 2751-4
Bequests, &c 2744-9
Legal memoranda 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 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 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 2147-48
Lungs, respiration of 2453-6
Macaroni, as usually served with cheese course 1645-7
Manufacture of 135, 1301
Pudding, sweet 1301
Soup 135
Sweet dish of 1450
Macaroons 1744
Mace 371
Macedoine de fruits 1440
Mackerel, the 281
Baked 279
Boiled 280
Broiled 281
Fillets of 282
Garum 283
Pickled 283
To choose 281
Weight of the 279
Voracity of the 282
Maid-of-all-work, after breakfast 2344
dinner 2350-1
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 2348-9
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 2387-9
Mango chetney, Bengal recipe for making 392
Manna kroup pudding 1302
Qualities of 1302
Mansfield pudding 1303
Marble, to clean 2333-4
Marjoram, species of 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 2547-59
Meat, action of salt on 607
Bad 605
Baking 665
Good 602
In season, January to December pp 33-7
Modes of cooking 540-84
Pies, savoury jelly for 521
To buy economically 726
Meats, preserved 643
Medical memoranda 2689-93
Melon, description of the 1559
Introduced into England 1115
Uses of the 1559
Melons 1569
Meringues 1451
Military puddings 1308
Milk, and cream, separation of 1627
to keep in hot weather 1628
And suckling 2472-90
Excellence of 1627
General observations on 1608-14
Or cream, substitute for 1815
Qualities of 1628
Soup 137
Millet, Italian 1718
Pannicled 1733
Mince pies 1311
Minced collops 619
Mincemeat, to make 1309
Excellent 1310
Lemon 1293
Mint 469
Sauce 469
Vinegar 470
Mistress, after-dinner invitations 39
Charity and benevolence, duties of 14
Choice of acquaintances 6
Cleanliness indispensable to health 4
Conversation, trifling occurrences 9
Daily duties 22-6
Departure of guests 45-6
Dessert 37-8
Dinner announced 35
Domestics, engaging 17
giving characters to 20
obtaining 18
treatment of 19
yearly wages, table of 21
Mistress, dress and fashion 11
of the 13
Early rising 3
Etiquette of evening parties 40-3
the ball room 44
Evenings at home 48
Family dinner at home 47
Friendships should not be hastily formed 7
Good temper, cultivation of 10
Guests at dinner-table 36
Half-hour before dinner 34
Home virtues 5
Hospitality, excellence of 8
Household duties 1-2
House-hunting, locality, aspect, ventilation, rent 54
Housekeeping account-book 16
Introductions 51
Invitations for dinner 33
Letters of introduction 52-3
Marketing 15
Morning calls and visits 27-32
Purchasing of wearing apparel 12
Retiring for the night 49
Mock-turtle soup 172-3
Morello cherries, to preserve 1561
Moths, preservatives against 2285
Muffins 1727
Mulberries, preserved 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 475-6
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 175
Nasturtium, uses of the 482
Nasturtiums, pickled 482
Nature and art in nursing 2445-2452
Navet, description of the 1168
Nectar, Welsh 1830
Nectarines, preserved 1562
Needlework 2325
Negus, to make 1835
Nesselrode pudding 1313
Nitric acid 2650
Normandy pippins, stewed 1563
Notice to quit 2716
Noxious trades 2712
Noyeau cream 1452
Homemade 1825
Nurse, attention to children's dispositions 2401
Carrying an infant 2398
Convulsion fits 2406
Croup 2407
Dentition 2405
General duties of the 2402-4
Habits of cleanliness in children 2400
Hooping-cough 2408
Measles and scarlatina 2410-12
Miss Nightingale's remarks on children 2414-5
Worms 2409
Nursemaids, upper and under 2397
Nurse, Monthly, age of 2431
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 2418-9
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 2435-8
Health and morality of the 2440
Spirits, wines, and narcotics to be avoided 2443
Nutmeg, the 378
Nuts, dish of 1599
hazel and filbert 1599
Olive and olive oil 506
Omelet, au Thon 1494
Aux confitures, or jam omelet 1460
Bachelor's 1462
Ham 1457
Kidney 1458
Plain, sweet 1459
Soufflé 1461
The 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
Onions, burnt, for gravies 1130
Pickled 486-7
Spanish, baked 1129
pickled 527
stewed 1131
Open jam tart 1365
Opium and its preparations 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 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 196-7
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 1175-9
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 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 486-7
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 2317-18
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 797-8
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 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 642-3
Chicken or fowl 930
Ham 815
Hare 1028
Partridge 1037
Shrimps 312
Veal 899
Poulet, à la Marengo 949
Aux cressons 964
Poultry, in season, January to December pp. 33-7
Pound cake 1770
Pounded cheese 1648
Prawn, the 198
Soup 198
Prawns or shrimps, buttered 313
To boil 299
To dress 300
Prescriptions, general remarks on 2580
Blister, an ordinary 2598
Clyster 2582
Draught 2581
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 63-4
Prince of Wales soup 148
Property law 2696-8
Prussic acid 2653
Ptarmigan, or white grouse 1045
To carve a 1064
To dress a 1045
Pudding, Alma 1237
Almond, baked 1221
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-in-the-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 1175-1179
Puits d'amour, or puff-paste rings 1321
Pumpkin, preserved 1584
Punch 1839
To make hot 1839
Purchasing a house 2695-98