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Cheese, pounded 1648

Raisin 1587

All 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

Morellof to preserve .. .. 1561
To preserve in syrup .. .. 1529

Rem 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 9'-'7

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 1602

Cream 1430

History of 1807

Souffle 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 there 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' s

Varieties of 1831

Cleanings, periodical .. 2326-9

Cleanliness, advantages of.. .. 2689

House cleaning 2239

Clove, derivation of the name .. 436

Tree 367

Coach-house and stables .. .. 2204

Paragraph s and stables, furniture

of the 2209

Harness-room 2208

Heat of stables 2205

Horse, the 2203

Stalls 2207

Ventilation of stables .. .. 220fi 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

Tomake 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 a

Aft er 231

Codfish, the 231

fl la Bechamel 239

„ creme 238

Al'Italienne 241

A la maitre d'hotel .. .. 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, Cafe au lait 1812

Cafenoir 1813

Essence of 1808

Miss Nightingale's opinion on 1865

Nutritious 1864

Plant 1811

Simple method of making .. 1811

Tomake 1810

„ roast 1809

Cold-meat cookery :—

Beef, baked .. .. 598-9

„ bones, broiled .. .. 614

,, broiled, and mushroom

sauce .. .. .. 612

„ „ oyster sauce 613

„ bubble-and-squeak .. I

„ cake 610

„ curried .. .. .. 620

„ Iried salt 625

„ fritters 627

„ hashed .. .. 628-9

„ minced 636

„ miriton of .. .. • • 637

,, olives 651

„ potted 643

„ ragout .. .. ,. 656 „ rissoles 645

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Paragraph Cold-meat cookery:—

Veal, baked 856

„ cake 859

,, collops, Scotch .. 870-1

„ curried .. .. .. 865

„ fillet of, au Bechamel .. 883 ,, loin of, au Bechamel .. 887 „ minced .. .. 889-92

„ olive pie 895

,, patties, fried .. .. 896

,, ragout of 900

H rissoles 901

„ rolls 902

„ tete de veau en tortue .. 911

Venison, hashed 1050

Cold, to cure a 262.1

On the chest 2626

College pudding 1263

Collops, cooking .. .. .. 871

Scotch 87«

Scotch white 871

Combs, to clean 2251

Compote of, Apples .. .. .. 1515

Apricots .. .. .. -. 1521

Damsons 1537

Figs, green .. .. .. 1541

Gooseberries .. -. . • 1546

Greengages 1551

Oranges .. 1565

Peaches 1572

Compotes, to make syrup for .. 1512
Confectionary, general observations

on 1508

ConsomnuS, 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

Firstduty of the 81

General directions to the .. 7* ,; duties of the .. .. 82-4 Cookery, cl eanliness of utensils

used in 72

Excellence in the art of .. ya

Explanation of French terms

used in 87

Introduction to /6

Measures used in .. .. 77

Copper 2659

Coriander plant, the 174

Cork3, with wooden tops .. .. 446

Corrosive sublimate 2657

Cow, cheese 1652

Heel, fried 639

„ stock for jellies .. .. 1413 Pox, or vaccination .. 2543-6

„ or variola 90fi

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

Paragraph Crayfish, how preserved .. .. 193

Potted 247

Soup 193

Cream, a la Valois 14i2

Apricot .. .. .. .. 1405

Chocolate 1430

Devonshire 1630

Ginger 1432

Italian 1437

Lemon .. .. .. .. 1443

„ economical .. ..1414

,, or custards .. .. 1446

„ very good .. .. .. 1445

Noyeau .. .. .. .. 1452

Orange, Sevil'e 1464

,, sweet .. .. ..1463

Peculiarities of .. .. .. 1385

Raspberry .. .. .. .. 1475

Sauce for fish or white dishes.. 397
Stone, of tous les moid.. .. 1433

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 1/28

Crust, butter, for boi ed puddings.. 1213 Common, for rai>ed pies .. 1217

Dripping, for kitchen puddings

and pies 1214

For fru it tarts, very good .. 1210

Lardorflead 1218

Pate brisee, or French, for raised

pies 1216

Short, common 1212

„ good 1211

Suet, fur pies and pudddings .. 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 4 00

Soup 127

Vinegar (a very nice addition to

salads) 401

Cucumbers, a 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, blick 1531

„ red 1533

Paragraph

Currant, jelly, white 1534

Pudding, black or red .. .. I266

boi-ed 1265

Red, and raspberry tart.. .. 1267

Currants, iced .. 1558

Uses of 1265

Zante, description of .. .. 1264

Curry powder .. .. .. .. 449

Custard, apple, baked .. .. 1389

Boiled 1423

Creams, or lemon .. .. 1446

Padding, baked 1268

boiled .. • .. .. 1269

Sauce for sweet puddings ortarts 404

Tartlets, or Fanchoimettes .. 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

„ a la Maintenon .. .. 868

„ broiled 867

Cygnet, the 998

Dace, the 243

Dairy, the 2358

Butter, colouring of .. .. 2366

„ milk 2368

„ washing 2367

Churning 2365

Churns 236a

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 .. .. 23*7

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, a la vanille .. .. .. 1428

Date, the 1605

Debts 275S

Estate chargeable with.. .. 2748 Decanters, to clean .. .. 2198,2336

Deer, the 1049

Fallow 1050

Roebuck 1051 Paragraph

Deer, stag1 test

Delhi pudding; 1273

Dentition .. 25ng

Dessert, biscuits 174s

Dishes 1598

,, general remarks on .. 1509
Devonshire, cream .. .. .. 1630

Junket Ha 1

Diarrhoea 2574-7

Dilapidations .. .. .. 2718

Dinners, and dining: .. ., 1879-86

A la Ruese .. .. 2137-8

„ menu .. p. 955

Bills of fare for, from 6 to 18
persons, from January to
December .. .. 71p.90g-.12

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., .. 4.14

Domestics, general remarks on 2153-6

Dormers.. .. 715

Downs, the 725

Draught, for Fummer 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 .. .. ©

Duck, the 932

American mode of capturing the 936
Aylesbury.. .. , .. 935

Mala 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 ragout a who e .. ., 933

Varieties of the 933

Wild, the .. .. 93 (,937, 1022

„ hashed .. ... .. 1020

f, ragout of .. *■ ..1021

„ roast , 1022

„ to carve a .. .. .. 1055

3. 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 Hollandaiseverte 406

Paragraph

Eel, broth 1866

Haunts of the 254

Pie 253

Productiveness of the .. .. 252

Soup 194

Tenacity of life of the .. .. 256

The common 250

Tribe, the 249

Voracity of the 255

Eels, a la Tartare it

Boiled 249

Collared 254

En matelote 256

Fried 252

Stewed 250-1

Egg, halls coo l hand made dishes 408
sauce for salt fish .. .. 409

Soup 128

Wine I867

Eggs, a la maitre d'hdtel .. .. It

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
(Kni's 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 ceufs a 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 18I8

Emetic, tartar 2660

Empress pudding 1273

Endive, a la Francaise .. ..1118

Genus of 1116

Plant 169

Stewed 1117

To dress 1116

Entree, beef or rump steak, stewed 666
Beef, minced collops .. .. 619
Boudin a ta 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

„ saute with peas .. .. 960

Lamb, cutlets .. .. .. 747

„ sweetbreads and asparagus 757

M » another way

., ,, to dress .. 758

Lark pie 971

Lobster-curry 274
Paragraph

Entree, lobster cutlets .. .. 275

„ patties .. .. 277

Oyster patties 289

Sweetbreads, baked .. .. 906

fried .. ..907

,, stewed .. .. 908

Veal cutlets 866

„ „ a la Maintenon .. 868
„ ,, broiled .. .. 8fi"

„ collops 879

„ fricandeau of .. .. 874-5
„ tendons de veau .. 909-IO

,, tele de veau .. .. 911

Vol an 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 custom 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 wood 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, dis-
tinctions between 2638
„ „ epilepsy, distinc-

tions between .. 2637
„ „ hysterics, distinc-

tions between .. 2639
„ „ poisoning by

in distinct
tions between.. 2640

I 2641

Fainting 2642

Hysterics 2643

The consequence of dentition 2519-22

Paragraph

Fixtures 2713

r 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' s .. .. 2174

Boot tops 2176

Breakfast, laying cloth, &c. 2181-3

Plain clothes 2180

Decanters 2198

Dinner 2185-6

dinners a la Russe .. .. 2188

Dress and livery 2172

During dinner 2191

Early rising 2173

Furniture-rubbing .. .. 2179

General duties 2171

Glass-washing .. .. o'

Going out with the carriage .. 2199

Knives , 2177

Lamp-trimming s

Letters and messages .. .. 2200
Luncheon, duties at .. .. 2184
Management of work .. .. 2196
Manners, modesty, &c. .. 2190

Opening wine 2192

Pantry 2195

Patent leather boots .. .. 2175

Politeness 2201

Receptions and evening parties 2202
Removal of dishes .. .. 2193

Salt-cellars 2187

Tea 2194

Waiting at table 2189

Where a valet is not kept .. 2182

Forcemeat, balls for fish soups .. 414
Boiled calf's udder for French 421

For baked pike 418

„ cold savoury pies .. .. 415
,, various kinds of fish .. 416
„ veal, turkeys, fowls, hare, &c. 417

French I

Or quenelles, for turtle soup,

Soyer's receipt for .. .. 423
Oyster 489

Fowl, a la Mayonnaise .. .. 962

And rice croquettes .. .. 953

Boiled .. .. ..938

„ a la Bechamel.. .. 943

,, to carve 1000

,, with oysters .. .. 944
„ „ rice .. .. 940

Boudin a la reine 961

Broiled and mushroom sauce.. 939

Croquettes a

Curried 941-2

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