The Book Of Household Management By Mrs Isabella Beeton

THE BOOK OF HOUSEHOLD MANAGEMENT; Comprising Information for the MISTRESS,HOUSEKEEPER,COOK,KITCHEN-MAID,BUTLER,FOOTMAN,COACHMAN,VALET,UPPER AND UNDER HOUSE-MAIDS,LADY’S-MAID,MAID-OF-ALL-WORK,LAUNDRY-MAID,NURSE AND NURSE-MAID,MONTHLY, WET, AND SICK NURSES,ETC. ETC. ALSO, SANITARY, MEDICAL, & LEGAL MEMORANDA; WITH A HISTORY OF THE ORIGIN, PROPERTIES, AND USES OF ALL THINGS CONNECTED WITH HOME LIFE AND COMFORT. BY MRS. ISABELLA BEETON. Nothing lovelier can be found In Woman, than to study household good.–MILTON. Published Originally ByS. O. Beeton in 24 Monthly Parts1859-1861. First Published in a Bound Edition 1861. PREFACE. I must frankly own, that if I had known, beforehand, that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife’s badly-cooked dinners and untidy ways. Men are now so well served out of doors,–at their clubs, well-ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home. In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the “Englishwoman’s Domestic Magazine,” who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have also very materially aided me. I have paid great attention to those recipes which come under the head of “COLD MEAT COOKERY.” But in the department belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the numerous drawings which appear in this work, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value. Besides the great portion of the book which has especial reference to the cook’s department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them. Towards the end of the work will be found valuable chapters on the “Management of Children”—-“The Doctor,” the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us; and the last chapter contains “Legal Memoranda,” which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer. These chapters have been contributed by gentlemen fully entitled to confidence; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor. I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years’ incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen. ISABELLA BEETON. GENERAL CONTENTS CHAP. I.–THE MISTRESS. 2.–THE HOUSEKEEPER. 3.–ARRANGEMENT AND ECONOMY OF THE KITCHEN. 4.–INTRODUCTION TO COOKERY. 5.–GENERAL DIRECTIONS FOR MAKING SOUPS. 6.–RECIPES. 7.–THE NATURAL HISTORY OF FISHES. 8.–RECIPES. 9.–SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.–GENERAL REMARKS. 10.–RECIPES. 11.–VARIOUS MODES OF COOKING MEAT. 12.–GENERAL OBSERVATIONS ON QUADRUPEDS. 13.–RECIPES. 14.–GENERAL OBSERVATIONS ON THE SHEEP AND LAMB. 15.–RECIPES. 16.–GENERAL OBSERVATIONS ON THE COMMON HOG. 17.–RECIPES. 18.–GENERAL OBSERVATIONS ON THE CALF. 19.–RECIPES. 20.–GENERAL OBSERVATIONS ON BIRDS. 21.–RECIPES. 22.–GENERAL OBSERVATIONS ON GAME. 23.–RECIPES. 24.–GENERAL OBSERVATIONS ON VEGETABLES. 25.–RECIPES. 26.–GENERAL OBSERVATIONS ON PUDDINGS AND PASTRY. 27.–RECIPES 28.–GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETS, AND SWEET DISHES. 29–RECIPES. 30.–GENERAL OBSERVATIONS ON PRESERVES, CONFECTIONERY, ICES, AND DESSERT DISHES. 31.–RECIPES. 32.–GENERAL OBSERVATIONS ON MILK, BUTTER, CHEESE, AND EGGS. 33.–RECIPES. 34.–GENERAL OBSERVATIONS ON BREAD, BISCUITS, AND CAKES. 35.–RECIPES. 36.–GENERAL OBSERVATIONS ON BEVERAGES. 37.–RECIPES. 38.–INVALID COOKERY. 39.–RECIPES. 40.–DINNERS AND DINING. 41.–DOMESTIC SERVANTS. 42.–THE REARING AND MANAGEMENT OF CHILDREN, AND DISEASES OF INFANCY AND CHILDHOOD. 43.–THE DOCTOR 44.–LEGAL MEMORANDA ANALYTICAL INDEX. NOTE.–Where a “p” occurs before the number for reference, the page, and not the paragraph, is to be sought. Accidents, injuries, &c. remarks on 2578 Agreements 2705-7Alexanders 1108Alkalis 2654Allium, the genus 1129Allspice 438Almond, 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 1221Almonds, and raisins 1605 Husks of 1222Anchovy, the 226 Butter 1637 Butter or paste 227 Paste 228 Sauce 362 Toast 228Anchovies, fried 226 Potted 227Animals, period between birth and maturity 92 Quality of the flesh of 93-5 Saxon names of 709 Tails of 640 Tongues of 675Apoplexy 2634-6Apple, 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 Souffle 1402 Soup 111 Tart, creamed 1234 or pie 1233 Tourte or cake 1236 Trifle 1404 Universally popular 1236 Uses of the 1225-6Apples, a 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 2724Apricot, cream 1405 Jam or marmalade 1522 Pudding 1238 Qualities of the 1239 Tart 1239Apricots, compote of 1521 Flanc of 1406Arrowroot, biscuits, or drops 1738 Blancmange 1407Arrowroot, Manufacture of 387, 1240 Pudding, baked or boiled 1240 Sauce for puddings 1356 To make 1855 What Miss Nightingale says of 1855 Arsenic 2656Artichoke, composite or composite flowers of 1080 Constituent properties of the 1083 Jerusalem 1086 Uses of the 1084Artichokes, 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 1080Asparagus, ancient notion of 114 Boiled 1087 Island 1087 Medicinal uses of 1088 Peas 1088 Pudding 1089 Sauce 365 Soup 113-14Aspic, or ornamental savoury jelly 366 Attestation to wills 2750 Bachelor’s omelet 1462 Pudding 1241Bacon, 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 430Bakewell pudding, very rich 1242 Plainer 1243Ball suppers pp. 957-8Bandoline, to make 2255Bantam, the 939Barbel, the 229 To dress 229Barberries, in bunches 1523Barberry, description of the 1245 Tart 1245Barley, 116 Gruel 1856 Soup 116 Sugar 1524 Water, to make 1857Baroness pudding 1244Basil 173Baths and fomentations, remarks on 2599 Cold 2603 Heat of 2600 Warm and hot bath 2601Batter pudding, baked 1246 with fruits 1247 boiled 1248 orange 1249Bay or laurel, varieties of 180 Consecrated by priests 512Bean, haricot, the 1120Beans, boiled, broad or Windsor 1092 French 1090 Broad, a la poulette 1093 French mode of cooking 1091 Haricots and minced onions 1121 blancs a la maitre d’hotel 1120 blancs, or white haricots 1119 and lentils 1119 Nutritive properties of 1092 Origin and varieties of 1093Bechamel, or French white sauce 367 Maigre, or without meat 368 Sauce 406Beef, 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, a 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 Ragout 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 661Beef-tea, Dr. Christison’s 1859 Miss Nightingale’s opinion of 1858 Beer, table 191Beetroot 1094 Boiled 1094 Pickled 369Benton sauce 370Bequests, legacies, &c. 2744-9Beverages, 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 a la Russe pp. 954-5 picnic for 40 persons 960 suppers p. 956Birds, general observations on 917-25 Biscuit powder 1737Biscuits, 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 1751Bites and stings, general remarks on 2609 of insects 2610-11 of snakes 2612 Of dogs 2613Blackcock, heathcock, &c. 1019 Roast 1019 To carve a 1054Blancmange 1408 Arrowroot. 1407 Cheap 1409 Lemon 1442 Rice 1476Bleeding, from the nose 2607 Operation of 2605-6Blonde, to clean 2265Blood, spitting of 2608Boar’s head, importance of the 815 The Westphalian 787Bones, dislocation of 2614 Fracture of 2615Bonnets 2244Books of account 2731Boots, polish for 2240-1 Bottled fresh fruit 1542-3 with sugar 1544 Boudin, a la reine 961 Brain, concussion of, stunning 2623 Brandy, cherry 1526 Lemon 460 Orange 1826 Varieties of 1328Bread, 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 1722Bread, soup 117 To make a peck of good 1719 To make good home-made 1718 To make yeast for 1716Breakfasts p. 959, par 2144-6Breath, shortness of, or difficult breathing 2670 Bride-cake, rich 1753Bridles 2218Brill, the 230 To carve a pp. 175-6Brilla soup 166Brocoli, boiled 1095Broth, calf’s-foot 1862 Chicken 1863 Eel 1866 Mutton to make 1872 Mutton to quickly make 1873Brown roux for thickening gravies 525 Browning, for sauces and gravies 373 For stock 108Bruises, lacerations, and cuts 2617 Treatment of 2618Brushes, to wash 2250Brussels sprouts, boiled 1096Bubble-and-squeak 616Bullock’s heart, to dress a 615Buns, light 1731 Plain 1729 To make good plain 1730 Victoria 1732Burns and scalds 2619 Treatment of the first class of 2620 Treatment of the second class 2621 Treatment of the third class 2622Butler, 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 2166Butter, 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’hotel 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 1208Cabbage, 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 1169Cabinet, or chancellor’s pudding 1256 Plain, or boiled bread-and-butter pudding 1257 Cafe au lait 1812 Noir 1813Cake, 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 1788Cakes, 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 860Calf’s feet, baked or stewed 1861Calf’s feet, boiled with parsley and butter 860 Calf’s feet, broth 1862Calf’s feet, fricasseed 861 jelly 1416 Head, a la Maitre d’hotel 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 421Calomel 2658Camp-vinegar 381Canary-pudding 1258Candlesticks 2311Cannelons, or fried puffs 1417Caper-sauce, for boiled mutton 382 For fish 383 Substitute for 384Capercalzie, the 1026Capers 383Capsicums, pickled 385Carbonate of soda 1765Carp, 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 1172Carrots, boiled 1100 Sliced 1103 Stewed 1102 To dress in the German way 1101Carving, 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 1062Cauliflower, description of the 1105 Properties of the 1151Cauliflowers, a la sauce blanche 1105 Boiled 1104 With Parmesan cheese 1106Cayenne, varieties of 362 Vinegar or essence of cayenne 386Celery, indigenous to Britain 122 Origin of 1109 Sauce for boiled turkey, poultry, &c. 387 (a more simple recipe) 388 Soup 122 Stewed 1110 a la creme 1108 with white sauce 1109-10 To dress 1107 Various uses of 441, 1107 Vinegar 389Champagne 1832 Cup 1832Chanticleer and his companions 947Chantilly soup 123Char, the 243Charlotte apple, very simple 1420 Aux pommes, an easy method of making 1418-19 Russe 1421Cheese 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 1652Cheesecakes, almond 1219 Apple 1226 Lemon 1292Cherokee or store sauce 528Cherries, dried 1527 Morello, to preserve 1561 To preserve in syrup 1529Cherry, brandy 1526 Jam 1528 Sauce for sweet puddings 1357 Tart 1261 Tree in Rome 1561 Varieties of the 1261Chervil, peculiarities of 129Chestnut sauce, brown 391 for fowls or turkey 390 Spanish, soup 124 Uses of the 124Chicken, 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 931Chickens, age and flavour of 931Chili vinegar 393China chilo 712Chocolate, box of 1502 Cream 1430 History of 1430 Souffle 1427 To make 1807Cholera, and autumnal complaints 2624 Christmas, cake 1754 Plum-pudding, very good 1328 Pudding, plain, for children 1327Christopher North’s sauce for game or meat 394 Chub, the 243Churning 2365Churns 2362 Cleaning the 2368Cinnamon-tree, the 524Citron, uses of the 1329 Varieties of the 1436Claret cup 1831 Varieties of 1831Cleanings, periodical 2326-9Cleanliness, advantages of 2689Clothes, cleaning 2239Clove, derivation of the name 436 Tree 367Coach-house and stables 2204Coach-house and stables, furniture of the 2209 Harness-room 2208 Heat of stables 2205 Horse, the 2203 Stalls 2207 Ventilation of stables 2206Coachman, carriages 2225-9 Choosing horses 2231 Driving 2232 Duties of the 2210 Pace of driving 2230 Whip, the 2233Cock-a-Leekie 134Cocoa and chocolate, various uses of 1807 To make 1816Cocoa-nut, the 125 Cakes or biscuits 1740 Soup 125Cod, 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 231Codfish, the 231 A la Bechamel 239 creme 233 A l’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 232Coffee, Cafe au lait 1812 Cafe 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 1809Cold-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 ragout 656 rissoles 615 rolls 647 sliced and broiled 664 stewed, and celery sauce 667 with oysters 668 Calf’s head, a la maitre d’hotel 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 ragout of 1021 Fish, and oyster pie 257 cake 258 cod, a la Bechamel 239 a la creme 238 curried 237 pie 235-6 salmon, curried 305 scallop 350-1 turbot, a la creme 341 au gratin 342 fillets of, baked 339 a l’Italienne 340 Fowl, a la Mayonnaise 962 boudin, a la Reine 961 croquettes of 953-4 fricasseed 946 fried 947-8 hashed 955 Indian fashion 957 Indian dish of 959 minced 956 a la Bechamel 950 or chicken, curried 942 ragout 951 scollops 658 saute, 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 ragout 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 Bechamel 883 loin of, au Bechamel 887 minced 889-92 olive pie 895 patties, fried 896 ragout of 900 rissoles 901 rolis 902 tete de veau en tortue 911 Venison, hashed 1050Cold, to cure a 2625 On the chest 2626College pudding 1263Collops, cooking 871 Scotch 870 Scotch white 871Combs, to clean 2251Compote of, Apples 1515 Apricots 1521 Damsons 1537 Figs, green 1541 Gooseberries 1515 Greengages 1551 Oranges 1565 Peaches 1572Compotes, to make syrup for 1512Confectionary, general observations on 1508 Consomme, or white stock for many sauces 395 Constructive notices 2699Convulsions or fits 2519-22Cook, 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 82-4Cookery, 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 77Copper 2659Coriander plant, the 174Corks, with wooden tops 446Corrosive sublimate 2657Cow, cheese 1652 Heel, fried 639 stock for jellies 1412 Pox, or vaccination 2543-6 or variola 906Cows, cost of keep for 2370Cowslip wine 1817Crab, hot 245 Sauce, for fish 396 To dress 244 Tribe, the 245Crape, to make old look like new 2277 Crayfish, the 246Crayfish, how preserved 193 Potted 247 Soup 193Cream, a 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 1492Creams, general observations on 1385 Croquettes of, fowl 953-4 Rice 1477Croup 2568 Symptoms of 2569 Treatment of 2570-3Crumpets 1728Crust, 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 Pate brisee, or French, for raised pies 1216 Short, common 1212 good 1211 Suet, for pies and puddings 1215Cucumber, 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, a la poulette 1112 Fried 1113 For winter use 402 Pickled 399 Preserving (an excellent way) 403 Stewed 1114 with onions 1115 To dress 1111Curds and whey 1629Currant, 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 1267Currants, iced 1558 Uses of 1266 Zante, description of 1264Curry powder 449Custard, apple, baked 1389 Boiled 1423 Creams, or lemon 1446 Pudding, baked 1268 boiled 1269 Sauce for sweet puddings or tarts 404 Tartlets, or Fanchonnettes 1315Cutlets, 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 Cygnet, the 998 Dace, the 243Dairy, 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 2363Dampfnudeln, or German puddings 1280 Damson, the 1270 A very nice preserve 1539 Cheese 1536 Jam 1538 Pudding 1271 Tart 1270Damsons, baked for winter use 1535 Compote of 1537 To preserve, or any other kind of plums 1540 Darioles, a la vanille 1428Date, the 1605Debts 2755 Estate chargeable with 2748Decanters, to clean 2198, 2336Deer, the 1049 Fallow 1050 Roebuck 1051Deer, stag 1051Delhi pudding 1272Dentition 2509Dessert, biscuits 1742 Dishes 1598 general remarks on 1509Devonshire, cream 1630 Junket 1631Diarrhoea 2574-7Dilapidations 2718Dinners, 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, 952Diseases of infancy and childhood 2509-77 Dishes, a hundred different 434Domestics, general remarks on 2153-6 Dormers 715Downs, the 725Draught, for summer 1837Dress and dressing of infants 2491-6 Drink for warm weather, pleasant 1836Dripping, to clarify 621-2Driving 2232-3Drowning, treatment after 2676Duck, 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 ragout a whole 933 Varieties of the 933 Wild, the 934, 937, 1022 hashed 1020 ragout of 1021 roast 1022 to carve a 1055Ducklings, cooping and feeding 935Dumplings, baked apple 1225 Boiled apple 1227 Currant 1264 Lemon 1294 Marrow 1306 Sussex, or hard 1376 Yeast 1383Dusting 2313Dutch 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 253Eels, a la Tartare 255 Boiled 249 Collared 254 En matelote 256 Fried 252 Stewed 250-1Egg, balls for soups and made dishes 408 Sauce for salt fish 409 Soup 128 Wine 1867Eggs, a la maitre d’hotel 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 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 1818Emetic, tartar 2660Empress pudding 1273Endive, a la Francaise 1118 Genus of 1116 Plant 169 Stewed 1117 To dress 1116Entree, beef or rump steak, stewed 666 Beef, minced collops 619 Boudin a 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 saute with peas 960 Lamb, cutlets 747 sweetbreads and asparagus 757 another way to dress 758 Lark pie 971 Lobster-curry 274Entree, lobster cutlets 275 patties 277 Oyster patties 289 Sweetbreads, baked 906 fried 907 stewed 908 Veal cutlets 866 a la Maintenon 868 broiled 867 collops 879 fricandeau of 874-5 tendons de veau 909-10 tete de veau 911 Vol au vent 1379Epaulettes of gold or silver 2287Epicurean sauce 410Espagnole, or brown Spanish sauce 411 Everton toffee 1597Exeter pudding 1274Eye, lime in the 2629 Sore 2628 Stye in the 2630 Substances in the 2627Eyelids, inflammation of the 2631 Fairy butter 1636Fanchonnettes, or custard tartlets 1315 Fasting 2632Feathers 2284Fennel 412 Sauce for mackerel 412Fig pudding 1275Figs, green, compote of 1541Fish, 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 820Fishes, natural history of 199-210Fits 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 2713Fleece, the golden 715Floorcloth, to clean 2335Flounder, the 259Flounders, boiled 259 Fried 260Flour, nutritious qualities of 1218 Flowers, to preserve cut 2289 after packing 2290Flummery, Dutch 1426Fomentations 2602-3Fondue, Brillat Savarin’s 1644 To make 1643Food for infants, and its preparation 2499, 2508 Footgear 2245Footman, boot-cleaning 2174 Boot tops 2176 Breakfast, laying cloth, &c. 2181-3 Brushing 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 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 2182Forcemeat, 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 489Fowl, 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 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 a la Bechamel 950 Pillau 963 Poulet aux cressons 964 a la Marengo 949 Ragout of 951 Roast 952 stuffed 965 to carve a 1001Saute, with peas 960 Scallops 958 To bone for fricassees 995Fowls, a 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 929Freezing apparatus, method of working the 1290 French terms used in cookery 87Fritters, apple 1393 Beef 627 Bread-and-butter 1410 Currant 1429 Indian 1435 Orange 1465 Peach 1469 Pineapple 1472 Plain 1473 Potato 1474 Rice 1478Fruit, 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 1556Fuel 73Fungi, analysis of 1128 Varieties of 1124Furniture cleaning 2307, 2313 Gloss, German 2339 Polish 2308-9Furs, feathers, and woollens 2284 Game, general observations on 1006-18 Hashed 1023 In season, January to December pp. 33-7 Garlic 392Geneva wafers 1431Genevese sauce 427German pudding 1279 or Dampfnudeln 1280Gherkins, or young cucumbers 428 Pickled 428Giblet pie 965 Soup 168Gilt frames, to brighten 2337Ginger, apples 1424 Beer 1833 Cream 1432 Preserved 1432 Pudding 1281 Qualities of 407 Wine 1819Gingerbread, nuts, rich sweetmeat 1759 Sunderland 1761 Thick 1769 White 1762Glaize, cold joints to 430 For covering cold hams, tongues, &c 430 Kettle 430Godfrey’s cordial 2663 Golden fleece, order of the 708, 715 Pudding 1282Goose, 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 967Gooseberries, compote of 1546Gooseberry, the 1285 Fool 1433 Indigenous to British isles 429 Jam 1547-8 white or green 1549 Jelly 1550 Pudding, baked 1283Gooseberry pudding, boiled 1284 Sauce for boiled mackerel 429 Tart 1285 Trifle 1434 Vinegar 1820 Wine, effervescing 1821Grapes, qualities of 1601Grates 2298, 2299, 2338Gravy, 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 1552Greengages, compote of 1551 To preserve dry 1553 in syrup 1554Green sauce 431Greens, boiled, turnip 1169 Turnip-tops, and cabbage 1169Groom, 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 2224Grouse, description of the 1625-26 Pie 1024 Roast 1025 Salad 1026 To carve a 1058Gruel, barley 1836 To make 1868Gudgeon, the 261 Habitat of the 261Guinea-fowl, description of the 970 Roast 970Guinea-pig, the 997Gurnet, the 262 To dress 262 Haddock, habitat of the 263 Finnan 266 Weight of the 264Haddocks, baked 263 Boiled 264 Dried 265-6Hair-dressing 2248-9Hair, pomade for 2253-4 To promote growth of 2257 Wash for 2252Ham, 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 430Hams, 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 820Hare, broiled 1029 Extreme timidity of the 1027 Hashed 1030 Jugged 1031-2 Potted 1028 Roast 1027 Soup 170 To carve a 1056 The common 170Haricot, beans, and minced onions 1121 Blancs a la maitre d’hotel 1120 Mutton 716-17-18 To boil blancs, or white haricot beans 1119 Harness, cleaning old 2221-2 Paste 2220 Room, the 2208Heart, palpitation of the 2646Henbane, hemlock, nightshade, and foxglove 2664 Herbs, to dry for winter use 445 Powder of, for flavouring 446 Sweet 417Heradotus pudding 1287Herring, the 268 Red 267Herrings, baked, white 268 Red, or Yarmouth bleaters 267 To choose 268Hessian soup 171Hidden mountain, the 1438Hodge-podge 191, 720Hog, 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 823Holly leaves, to frost 1545Honey cake 1758Hooping cough 2468, 2564 Symptoms of 2565 Treatment of 2566-7Horse, the 2203Horses, choosing 2231 Exercising 2213Horses feeding 2224-15 Watering 2212, 2216Horseradish, the 447 Medical properties of the 1122 Sauce 447 Vinegar 448Hot spice 524Housekeeper, daily duties of the 58-61 General duties of the 55 Knowledge of cookery 57 Necessary qualifications for a 56Housemaid, 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 2299Hunter’s pudding 1288Husband and wife 2725-9Hysterics 2643 Ice, fruit creams, to make 1555 Lemon-water 1557 To ice, or glaze pastry 1334Iced, apple pudding 1290 Apples, or apple hedgehog 1394 Currants 1558 Oranges 1564 Pudding 1289Ices, fruit-water, to make 1556 General observations on 1510-11Icing, for cakes, almond 1735 sugar 1736Indian, Chetney sauce 452 Corn-flour bread 1721 Curry powder 449 Fritters 1435 Mustard 450 Pickle 451 Trifle 1436Infant, the 2460-2577Ink-spots, to remove 2271Invalid cookery, rules to be observed in 1841-54 Invalid’s cutlet, the 1865 Jelly 1869 Lemonade 1870Insurance 2708-10I. O. U., the 2723Irish stew 721-2Ironing 2282, 2393-6Isinglass 1413Italian, 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 1594Jaunemange 1439Jelly, 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 1415Jewels 2286John dory, the 248 To dress the 248Joints, injuries to 2616Julienne, soup a la 191Junket, Devonshire 1631 Kale brose 132Kegeree 269Ketchup, mushroom 472 Oyster 490 Walnut 535-6Kettles for fish 338Kidney and beefsteak pudding 605 Omelet 1458Kidneys, broiled 724 Fried 725Kitchen, 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 71Kitchens of the Middle Ages 62Knives 2177Kohl Rabi, or turnip-cabbage 1095 Lace collars, to clean 2266Lady’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 2272Lamb, 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 756Lamb’s sweetbreads, larded 757 another way to dress 758Lambswool, or lamasool 1227Lamp-cleaning 2178,2311Lamprey, the 256Landlord and tenant, relations of 2700 Landrail or corn-crake 1033 Roast 1033 To carve 1063Lard, to melt 625Larding 828Lark-pie 971Larks, roast 972Laundry, 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 2385Laurel, or bay 180Law, general remarks on 2694Lead, and its preparations 2661Leamington sauce 459Lease, breaks in the 2711Leases, general remarks on 2702-4Leek, badge of the Welsh 134 Soup 133Legacies 2751-4 Bequests, &c 2744-9Legal memoranda 2694-2751Lemon, 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