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

- A la mode 601–2

- Baked 598–9

- Baron of 679

- Bones, broiled 614

- Brisket of, à la Flamande 649

- 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

- Rissoles 615

- Roast 658

- Rolled 646

- Rolls 647

- Round of, boiled 608

- miniature 618

- 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

- 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 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

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

- 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

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 <