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Paragraph Pudding, bread, miniature .. .. 1254 „ very plain .. .. 1251 Bread-and-butter, baked .. 1255 Cabinet, or chancellor's .. 1256 „ plain, or boiled breadand-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 1263

boiled 1269

Damson 1271

Delhi 1272

Empress .. .. .. .. 12/3

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 1236

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 J314

„ 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 gateau de riz 1352

f, ground, boiled or baked 1353

Paragraph Pudding, rice, iced .. .. .. 1354

„ miniature .. .. .. 1355

„ plain, boiled .. .. 1344

Roly-poly jam 1291

Royal Coburg 1200

Sago 1367

Semolina, baked 1300

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 ] 378

West Indian ., .. .. 1382

Yorkshire 1384

Puddings and pastry, directions for

making 1180, 1204 „ general observations on ll/5-l 179 Puits d'amour, or puff-paste rings 1321

Pumpkin, preserved 1584

Punch 1839

To make hot 1839

Purchasing a house .. .. 2695-98

Quadrupeds, general observations on 585,

597

Quail, description of the .. .. 1046

To carve a 1065

To dress a 1046

Queen-cakes 1773

Quenelles a tortue 189

Veal 422

Quince, the 1233

Jelly 1585

Marmalade 1586

Quin's sauce .. 500

Rabbit, a la minute 980

Angora 985

Boiled 977

Common wild 978

Curried 978

Fecundity of the 981

Fried 979

Habitat, of the .. .. .. 977

Hare 985

Himalaya 985

House 982

Hutch 983

Pie 981

Ragout of, or hare .. .. 982

Roast or baked 983

Soup 181

Stewed 984

„ in milk .. .. .. 1874

,, larded 985

To carve a 1004

Varieties of the 979

Rabbits, fancy 984

Radish, varieties of the .. .. 1152 Raised pie, of poultry or game .. 1340

Pork 835-6

Veal and ham. .. . .. ..1341

Raisin, the 1327 Paragraph

Raisin, cheese 1587

Grape 1324

Pudding, baked 133(1

„ boiled 1337

Ramakins, pastry 1650

To serve with cheese course 16*9

Raspberry, and currant salad .. 1592

„ tart .. 1267

Cream ] 475

Jam 158S

Jelly 1589

Vinegar 1828

Raspberries, red and white .. .. 1267

Ratafias 1745

Ravigotte, a French salad sauce .. 501

Reading sauce .. .. .. .. 502

Rearing by hand .. .. 2497-8

Rearing, management, and diseases

of infancy and childhood 2445-2577

Receipts 2730

Regency soup .. .. .. 182

Remouladc, or French salad dressing 503 Rent, recovery of .. .. 2719-22

Rhubarb, and orange jam .. .. 1591

Description of 1339

Jam 1590

Pudding, boiled 1338

Tart 1339

Wine 1829

Ribbons, or silk, to clean .. .. 2275

Rice, and apples 1400

Biscuits or cakes 1746

Blancmange .. .. .. 1476

Boiled for curries 1347

Bread 1720

Buttered 1349

Cake 1772

Casserole of, savoury .. .. 1350

,, sweet .. .. .. 1351

Croquettes 1477

Esteemed by the ancients .. 1349

Fritters 1478

Ground 1746

,, boiled 1353

Iced 1354

Indian, origin of 150

Milk 18/5

Paddy 1347

Pudding, baked 1342

„ „ more economical 1343

„ boiled 1345

„ „ plain .. .. 1344 „ „ with dried or

fresh fruit .. 1346 „ French, or gateau de

riz 1352

Miniature 1355

Qualities of 1342

Snowballs 1479

Souffle 1480

Soup 150-1

To boil for curries .. .. 1348

Varieties of 1345

Ringworm, cure for 2667

Alterative powders for .. .. 2668

Rinsing 2379

Rissoles, beef 465

Paragraph

Roach, the 243

Roasting, age of 65

Memoranda in 657

Rock biscuits .. 1747

Rolls, excellent 1723

Fluted 1317

Hot 1724

Meat, or sausage .. .. 1373

Roux, brown, for thickening sauces 525

White, „ „ 526

Rusks, Italian 1733

To make 1734

Sage 427

And onion stuffing .. .. 504

Sago, alimentary properties of .. 1367

How procured 152

Pudding 1367

Sauce for sweet puddings .. 1368
Soup .. .. .. ..152

Salad, a poetic recipe for .. .. 508

Boiled 1151

Chicken 931

Dressing 506-8

„ French 503

Grouse 1036

Lobster 272

Orange 1571

Potato 1154

Scarcity of, in England.. .. 505

Summer 1152

Winter 1153

Salads 1153

Salmi de perdrix, or hashed partridge 1038

Salmon, a la Genevese .. .. 307

And caper sauce 302

Aversion of the 309

Builed 301

Collared 303

Crimped 304

Curried 305

Cutlets 306

Growth of the .. .. .. 305

Habitat of the 303

Migratory habits of the.. .. 302

Pickled 308

Potted 309

To carve p. 175

„ choose 301

„ cure 308

Tribe 304

Salsify, description of .. .. 1149

To dress 1149

Salt, action of on meat .. .. 607

Common 403

Fish 233

Meat, Soyer's recipe for preserving the gravy in .. .. 609

Sandwiches, of cheese .. .. 1641

Pastry 1318

Toast 1877

Victoria 1491

Sauce, a l'Aurore 511

A la matelote 512

Aliemande, or German sauce.. 509

Anchovy, for fish .. .. 362 Paragraph

sauce, apple, brown 334

„ for geese or pork .. 363

Aristocrat ique 510

Arrowroot, for puddings .. 1356

Asparagus 365

Bechamel, or French white sauce 367

,, maigre .. .. 368

Benton 370

Beurre noir, or browned butter,

a French sauce .. .. 374

Bread 371-2

Browning for 373

Butter, melted .. .. .. 376.7

„ „ made with milk 380

„ ,, maitre d'hdtel.. 465

„ thickened .. .. 379

Camp vinegar 381

Caper, for boiled mutton .. 382

„ for fish 383

„ a substitute for .. .. 384 Celery, for boiled turkey,

poultry, &c. .. 387

„ a more simple recipe 3S8

Cherry, for sweet puddings .. 1357

chestnut, brown 391

„ for turkey or fowls .. 390

Chili vinegar 393

Christopher North's, for game

or meat 394

Consomme, or white stock for 395

Crab, for fish 396

Cream, for fish or white dishes 397

Cucumber 398

„ white .. 400 Custard, for sweet puddings or

tart 404

Dutch, for fish 405

„ green, or Hollandaise

verte 406

Egg, for salt fish .. .. 409

Epicurean 410

Espagnole, or Brown Spanish.. 411

Fennel, for mackerel .. .. 412

Fish 413

For boiled puddings .. .. 514

„ steaks 516

„ wildfowl 519

Genevese, for salmon, trout, &c. 427
Gooseberry, for boiled mackerel 429
Green, for green geese or duck-
lings 431

Horseradish 447

Hot spice 524

Indore chetney 452

Italian, brown 453

„ white 454

Leamington .. .. .. 459

Lemon, for boiled fowls .. 457 „ for fowls and fricassees,

white 458

„ for sweet puddings .. 1358

Liaison of eggs for thickening 461

Liver and lemon, for poultry .. 462

,. parsley .. 463

Lobster 464

Maigre maitre d'hotel (hot) .. 467

Maitre d'hotel (hot) .. .. 466

Paragraph Sauce, mango chutney (Bengal recipe) 392

Mayonnaise 468

Melted butter 376-8

Mint 469

Mushroom, a very rich and good 479 „ brown .. .. 474

„ ketchup .. .. 472

„ white.. .. 475-6

Onion t brown 485

„ French, or Soubise .. 483

„ white 484

Oyster 492

Parsley and butter .. .. 493

Piquante 513

Plum-pudding q

Quin's {an excellent fish sauce) 500

Ravigotte ..501

Reading 503

Robert 515

Sago, for sweet puddings .. 1368

Shrimp .. 522

Soyer's, for plum-puddings .. 1359
Store, or Cherokee .. .. 528
Sweet, for puddings .. .. 1360
„ „ venison .. .. 518
Thickening for .. .. 525-6

Tomato 529-32

Tournee 517

Vanilla custard 1361

Wine, excellent for puddings .. 1362 * „ for puddings .. .. 1364

„ or brandy 1363

„ white .. .. 537-9

Sauces and gravies, in the Middle Ages433

Manufacture of 510

Pickles, gravies,and forcemeats, remarks on .. .. 354, 361

Saucer-cakes, for tea 1774

sausage, meat cakes 839

Meat stuffing 520

Or meat rolls 1373

Sausages, beef 662

Pork, fried 838

„ to make 837

Veal 904

Savory 446

Savoury jelly for meat pies .. .. 521

Savoy, the 140

Biscuits or cakes .. .. 1748

Cake 1782

Scarlatina, or scarlet fever .. o,

Scotch, collops.. .. . ■ .. 870

„ white 871

Eggs .. .. -. .. I6fi6

Rarebit, or toasted cheese .. 1651

Shortbread 1780

Woodcock 1653

Cup cakes 1779

Scratches 2669

Sea-bream, the 310

„ baked 310

„ „ Mr. Yarrell's recipe 310 Kale, description of .. ..1150

Toboil 1150

Seed, biscuits 1749

Cake, common 1775

§* very good 1776

Paragraph

Semolina, pudding-, baked .. .. 1369

Qualities of 153

Soup 153

Uses of 1369

Shad, the 311

Ad dress 311

Shalot, or Eschalot 410

Sheep, the 175

General observations on the 678, 697

Poets on the 730

Sheep's brains, en matelote .. 740

Feet, or trotters 741

Head, to dress 742

„ singed 742

Shepherd, the Ettrick .. I . 739

The Good 705

Shepherds and their flocks .. .. 710

Sherry 1416

Pale 1426

Butter scotch 1780

Shrimp, the 313

Sauce 522

Shrimps, or prawns, buttered .. 313

„ to boil .. 299

Potted ,. 312

sickrooms, caution in visiting .. 2692

Sirloin, origin of the word .. .. 659

Skate, the 315

Boiled 314

Crimped 315

Small, fried 317

Species of 317

To choose .. .. % .. .. 315
"With caper sauce (alaFrancaise) 316

Smelt, the 319

Odour of the 318

S m elts, to bake 318

To fry 319

Snipe, description of the .. .. 1047

Snipes, to carve 1060

Ad dress 1047

Snow cake 1777-8

Eggs, or ceufs a la neige .. 1482

Snowballs, apple 1235

Rice 1479

Soda, biscuits 1751

Bread 1722

Cake 1781

C of 1765

Sole, the 320

Flavour of the 324

Or cod pie 322

Soles, a favourite dish of the ancient

Greeks 323

Baked 320

Boiled 321

„ or fried, to carve .. p. 175

Filleted, a l'ltalienne .. .. 324

Fricasseed 325

Fried 327

„ filleted 326

How caught 325

To chouse 320

With cream sauce .. .. 323

„ mushrooms .. .. 328

Sorrel 131

Qualities of 431

Paragraph

Soulfle, apple 1402

Chocolate 1427

Omelette M61

Rice 1480

To make a 1481

Souffles, general observations on .. 1388 Soup, a la cantatrice .. .. .. 1 \<j

„ Crecy 126

„ Flamand«.. 129-30

„ Julienne 131

„ Reine 183-4

„ Solferino 154

Almond 110

t *. Ill

Artichoke, Jerusalem .. .. 112

Asparagus 113-14

Baked 115

Barley 116

Bread 117

Hi ilia 166

c and bouillon, general

remarks on Ql-5

Cabbage 118

Call's head 167

Carrot 120-1

Celery 122

Chantilly 123

Chemistry and economy er mak-
ing 96, 103

Chestnut, Spanish .. .. 124

Cock-a Leekie 134

Cocoa-nut.. 125

Crayfish 193

Cucumber .. .. .. .. 127

Eel 194

Egg 128

Family, Os good 190

Fish, stock 192

General directions for making 88

Giblet 168

Gravy 169

Hare 170

Hessian .. 171

Hodge-podge 191

In season, January to December

pp. 67. 104

Kale brose 132

Leek 133

Lobster 195

Macaroni .. 135

Maigre 136

Making, the chemistry of 96-103

Milk -137

Mock-turtle 172-3

Mullagatawny .. .. .. 174

Mutton, good 175

Onion 138-9

Ox-cheek 176

Ox-tail 177

Oyster 196 7

Pan kail .. 140

Parsnip 141

Partridge .. • 178

Pea, green .. 144

„ inexpensive .. .. 142

,, winter, yellow .. .. 143

Pheasant 179 Paragraph

Soap, portable 180

Potage printanier .. .. 149

Potato 145-7

Prawn .. ., .. igs

Prince of Wales .. .. .. 143

Rabbit 181

Regency 182

Rice 150-1

Sago 152

Seasonings for 90

Semolina 153

Spanish chestnut 124

Spinach 155

Spring 149

Stew 186-7

„ of salt meat .. .. 185

Tapioca 156

Turkey 188

Turnip 157

Turtle 189

Useful for benevolent purposes 165

Vegetable 159-1

,, marrow .. .. 158

Vermicelli 162-3

White 164

Sow, Berkshire 781

Chinese 785

Cumberland 784

Easex .. .. .. .. 782

Price of, in Africa . - .. 816

Yorkshire 783

Soy 497

Soyer's recipe for goose stuffing .. 505 Spanish onions pickled .. .. 527

Spiced beef 665

Spinach, description of .. .. 1156

Dressed with cream, a la Fran-
caise .. .. .. .. 1156

French mode of dressing .. 1157
Green, for colouring dishes .. 523

Soup 155

To boil, English mode .. 1155

Varieties of .. .. 155, 1155

Spongecake 1783

Small, to make 1785

Lemou .. ; .. .. 1448

Sprains 2671

Sprat, the 331

Sprats t

Dried 331

Fried in batter 330

Sprouts 1096

Boiled, Brussels 1096

To boil ever greens, or .. 1097 Stables and coach-house .. .. 2204

Heat of .. .. .. 2205

Stains of syrup, or preserved fruits,

to remove 2273

Stalls 2207

Stammering 2673

Cure for 2672

Stamp duties 2742

Starch, to make .. .. 2391 -2

Starching 2390

Stew soup 185-7

Stilton cheese J 639

Stock, browning for 108

Paragraph

Stock, cow-heel 1412

Economical 106

For over generalize .. .. 432

For jelly 14)1

Medium 103

Arm strong 104

To clarify 109

White 107

stomach, digestion .. .. 2457-9

Stone cream 1483

Store sauce, or Cherokee .. .. 528

Strawberry, jam 1594

Jelly 1484

Name of, among the Greeks .. 1381

Origin of the name .. .. 1365

Strawberries, and cream .. .. 1593

Dish of 1606

To preserve whole .. •• 1596

,, in wine .. 1595

Stuffing, fcr geese, ducks, pork, &c. 504

Sausage meat for turkey .. 520

Soyer's recipe for 505

Sturgeon, The 332

Baked 332

Estimate of, by the ancients .. 333

Roast 333

Stye in the eye 2630

Substitute for milk and cream .. 1815 Sucking-pig, to carve .. .. 842

Re roast 841

„ scald 840

Suffocation, apparent .. .. 4

Carbonic acid gas, choke-damp

of mines 2075

Gr and Detroit 1211

Cane 1334

French 1211

Icing for cakes 1736

Introduction of 1336

Potato I

Qualities of 1212

To boil to caramel .. .. 1514

Sulphuric acid 2649

Sultana grape 1326

Suppers 2139-41

Sweetbreads, baked 906

Fried 907

Stewed .. . .. .. 908

Sweet dishes, general observations

on 1385-8

Swine, flesh of, in hot climates .. 835 Swineherds of antiquity .. .. 836

Saxon 838

Swiss cream 1485

Syllabub, to make I486

Whipped 1493

Syrup, for compotes, to make .. 1512 Lemon .. .. .. .. 1S22

Of poppies 2663

To clarify 1513

E strange 652

Tapioca pudding 1370

Soup 156

Wholesomencss of .. 156,1370

Tart, apple creamed 1234

Apricot 1239

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