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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 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 2574–7
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 n
