The Book of Household Management by Mrs. Beeton

Potato 1136 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 1486 Whipped 1493 Syrup, for compotes, to make 1512 Lemon 1822 Of poppies 2663 To clarify 1513 Tails, strange 652 Tapioca pudding 1370 Soup 156 Wholesomeness of 156, 1370 Tart, apple creamed 1234 Apricot 1239 Barberry, 1245 Cherry 1261 Damson 1270 Gooseberry 1285 Plum 1331 Raspberry and currant 1267 Rhubarb 1339 Strawberry, or any other kind of preserve, open 1365 Tartlets 1371 Polish 1320 Tarragon 503 Taxes 2714 Tea 1814 And coffee 1813 Miss Nightingale's opinion on the use of 1864 To make 1814 Teacakes 1786 To toast 1787 Teal, to carve 1067 To roast a 1048 Teething 2510-18 Tenancy, by sufferance 2701 General remarks on 2717 Tench, the 334 And eel-pie 349 Matelote of 334 Singular quality in the 335 Stewed with wine 335 Terms used in cookery, French 87 Thrush and its treatment 2523-37 Thyme 166 Tipsy-cake 1487 an easy way of making 1488 Toad-in-the-hole 672 of cold meat 743 Toast, and water, to make 1876 Sandwiches 1877 Tea-cakes, to 1787 To make dry 1725 hot buttered 1726 Toffee, Everton, to make 1597 Tomato, analysis of the 1159 Extended cultivation of the 1160 Immense importance in cookery 1153 Sauce 529 for keeping 530-2 Stewed 1159-60 Uses of the 629, 528, 2690 Tomatoes, baked, excellent 1158 Tongue, boiled 673 Pickle for 641 To cure 674-5 To pickle and dress to eat cold 676 Tongues of animals 675 Toothache, cure for the 2678-9 Tourte apple or cake 1236 Treacle, or molasses, description of 1224 Pudding, rolled 1372 Trifle, apple 1404 Gooseberry 1434 Indian 1436 To make a 1489 Tripe, to dress 677 Trout, the 336 Stewed 336 Truffle, the common 1161 Impossibility of regular culture of the 1162 Uses of the 1164 Truffles, à l' Italienne 1164 Au naturel 1161 Italian mode of dressing 1163 To dress with champagne 1162 Where found 1163 Turbot, the 333 À la crême 341 Ancient Romans' estimate of the 340 Au gratin 342 Boiled 337 Fillet of, baked 339 a l'Italienne 340 Garnish for, or other large fish 338 To carve a _p_. 175 To choose 338 Turkey, boiled 986 Croquettes of 987 Difficult to rear the 188 Disposition of the 988 English 990 Feathers of the 991 Fricasseed 988 Habits of the 988 Hashed 989 Hunting 989 Native of America 986 Or fowl, to bone without opening 992-4 Poults, roast 991 Roast 990 Stuffing for 520 Soup 188 To carve a roast 1005 Wild 987 Turnip greens boiled 1169 Or the French navet 1168 Qualities of the 1167 Soup 157 Uses of the 1165 Whence introduced 157 Turnips, boiled 1165 German mode of cooking 1167 In white sauce 1168 Mashed 1166 Turnovers, fruit 1278 Turtle, mock 172-3 Soup, cost of 189 The green 189 Valet, cleaning clothes 2239 Duties of the 2234-8, 2242 Polish for boots 2240-1 Vanilla cream 1490 Custard sauce 1361 Vanille or Vanilla 1490 Veal, a la bourgeoise 869 And ham pie 898 Baked 856 Breast of, roast 857 stewed and peas 858 to carve 912 Cake 859 Collops 879 Scotch 870 Veal, collops, Scotch, white 871 Colour of 861 Curried 865 Cutlets 866 à la Maintenon 868 broiled 867 Dinner, a very 897 Fillet of, au Béchamel 883 roast 872 stewed 873 to carve a 914 Frenchman's opinion of 911 Fricandeau of 874-5 Knuckle of, ragoût 884 stewed 885 to carve a 915 Loin of au Daube 888 au Béchamel 887 roast 886 to carve 916 Manner of cutting up 854 Minced 891-892 and macaroni 891 Neck of, braised 893 roast 894 Olive pie 895 Patties, fried 896 Pie 897 Potted 899 Quenelles 422 Ragoût of, cold 900 Rissoles 901 Rolls 902 Sausages 904 Season and choice of 908 Shoulder of 903 Stewed 905 tendons de veau 909-10 Tète de veau en tortue 911 Vegetable, a variety of the goard 158 Fried 1171 Marrow, a tropical plant 1171 boiled 1170 in white sauce 1173 Soup 158, 159-61 Vegetables, acetarious 1151 And herbs, various 89 Cut for soups 1172 General observations on 1069, 1079 Reduced to purée 1166 In season, January to December _pp_. 33-7 Venison 1049 Antiquity of, as food 444 Hashed 1050 Haunch of, roast 1049 Sauce for 518 Stewed 1051 The new 1051 To carve 1061 Ventilation, necessity of, in rooms lighted with gas 2693 of stables 2206 Vermicelli 162, 1377 Pudding 1377 Soup 162-3 Vicarage pudding 1378 Victoria sandwiches 1491 Vinegar, camp. 381 Cayenne 385 Celery 389 Chili 393 Cucumber 401 Gooseberry 1820 Horseradish 418 Mint 470 Raspberry 1828 Use of, by the Romans 451 Vol-au-vent, an entrée 1379 Of fresh strawberries with whipped cream 1381 Sweet, with fresh fruit 1380 Wafers, Geneva 1431 Walnut, the 536 Ketchup 535-6 Walnuts, pickled 534 Properties of the 1599 To have fresh throughout the season 1607 Warts 2680 Washing 2377-8 Coloured muslins, &c. 2380 Flannels 2381 Greasy cloths 2382 Satin and silk ribbons 2384 Silks 2385 Water, rate 2715 Souchy 352-3 Supply of in Rome 1216 Warm 2691 What the ancients thought of 1214 Wax, to remove 2272 Welsh, nectar 1830 Rarebit, or toasted cheese 1652 West-Indian pudding 1382 Wheat, diseases of 1779 Egyptian or mummy 1783 Polish and Pomeranian 1722 Red varieties of 1719 Wheatear, the 996 Wheatears, to dress 996 Whipped, cream 1492 Syllabubs 1493 Whisky cordial 1840 Whitebait 348 To dress 348 Whiting, the 343 Au gratin, or baked 346 Aux fines herbes 347 Buckhorn 344 Boiled 343 Broiled 344 Fried 345 Pout and pollack 347 To carve a _p_. 176 choose 343 Whitlow, to cure a 2681 Widgeon, to carve a 1068 Roast 1052 Will, attestation of a 2757 Advice in making a 2756 Witnesses to a 2746, 2758 Wills 2732-38 Form of 2740-1 Wine, cowslip 1817 Elder 1818 Ginger 1819 Gooseberry, effervescing 1821 Lemon 1823 Malt 1824 Orange 1827 Rhubarb 1829 To mull 1838 Wire-basket 494 Witnesses 2739-51 Woodcock, description of the 1053 Scotch 1653 To carve a 1062 Woodcock, to roast a 1053 Woollen manufactures 737 Woollens 2284 Worms 2409 Wounds 2682 Incised, or cuts 2683, 2686 Lacerated or torn 2684, 2687 Punctured or penetrating 2685, 2688 Yeast 1383 Cake, nice 1788 Dumplings 1383 Kirkleatham 1717 To make, for bread 1716 Yorkshire pudding 1384 ENGRAVINGS. Almond and blossom 110 Puddings 1222 Almonds and raisins 1598 Anchovy 226 Apple, and blossom 1226 Compote of 1515 Jelly stuck with almonds 1395 Apples, dish of 1598 Arrowroot 387 Artichoke, cardoon 1080 Jerusalem 1084 Artichokes 1080 Asparagus 114 On toast 1087 Tongs 1087 Bacon, boiled 804 For larding, and needles 828 Bain Marie 430 Bantams, black 939 Feather-legged 958 Barbel 229 Barberry 1245 Barley 116 Basil 417 Basin, pudding 1200 Basket, wire 494 Bay, the 512 Bean, broad 1092 French 1151 Haricot 1120 Scarlet runner 1090 Beef, aitchbone of 677 Brisket of, to carve a 677 Collared 617 Ribs of, to carve a 677 Round of, to carve a 677 Beef, side of, showing the several joints 595 Sirloin of 659 " to carve a 677 Steak pie 604 Tongue 675 " to carve a 677 Beetroot 1094 Birds 917 Blackcock 1019 Roast 1019 " to carve a 1054 Blacking-brush box 2342 Blancmange 1409 Mould for 1408, 1442 Boar, Westphalian 787 Bread, &c. 1658 Loaf of, cottage 1718 Tin 1718 Brill, the 230 Brocoli 1095 Boiled 1095 Broom, carpet 2293 Long hair 2306 Brush, banister 2302 Cornice 2327 Crumb 2321 Dusting 2327 Furniture 2310 Plate 2317 Scrubbing 2306 Staircase 2302 Stove 2294 Buns 1731 Butler's tray and stand 2315 Butter, dish 1632 Dish of, rolled 1634 Cabbage, seeding 118 Cake-moulds 1756,1761,1772 Calf, side of, showing the several joints 854 Calf's-head 877 Half a 877 To carve a 913 Calves 845 Sweetbreads of 906 Caper, the 383 Capercalzie, the 1026 Capsicum, the 362 Carp, the 242 Carpet brooms 2293 Carrots 1100 Cauliflower, the 1104 Boiled 1104 Celery 441 In glass 1107 Char, the 243 Charlotte aux pommes 1418 Cheese glass 1640 Hot-water dish for 1651 Stilton 1639 Cherry 1261 Chervil 1151 Chestnut 124 Chocolate, box of 1598 Milk 1807 Christmas pudding, &c. 1175 Chub, the 243 Cinnamon 524 Citron, the 1436 Claret-cup 1831 Clove, the 367 Coal, sections of 73 Cocoa-bean 1815 Nut and blossom 125 " palm 125 Cod, the 231 Cod's head and shoulders, to carve 174 Coffee 1811 Colander, ancient 68 Modern 68 Coriander 174 Cork, with wooden top 446 Cow and bull, Alderney 592 Galloway 593 Long-horn 591 Short-horn 590 Crab, the 245 Crayfish 193 Cream-mould 1430 Crumpets 1728 Cucumber, the 402,1111 Slice 1152 Sliced 1111 Currants 1266 Zante 1264 Custards, in glasses 1423 Cygnet 998 Dace, the 243 Damson, the 1270 Deer, the 444 Eland, bull and cow 1051 Fallow, buck and doe 1050 Roebuck 1051 The stag and hind 1051 Dessert 1495 Dishes 1598 Dish, baking 551 Pie 1190 Sussex pudding 695 Dripping-pan, ancient 68 Modern 68 And basting-ladle 580 Duck, Aylesbury 935 Bowbill 936 Buenos Ayres 933 Call 937 Roast 934 " to carve a 999 Rouen 934 Wild 1022 " roast 1022 " " to carve a 1055 Eel, the 249 Egg poacher, tin 1663 Stand for breakfast-table 1656 Eggs, basket of 1667 Comparative sizes of 1665 Fried on bacon 1659 Poached, on toast 1663 Elder-berries 1818 Endive 169 Ewe, heath 690 Leicester 682 Romney-Marsh 691 South-Down 687 Fennel 412 Figs, compote of 1541 Fish 199 Flounders 259 Flowers and fruit 61, 103, 584, 925 Fowl, black bantams 939 Black Spanish 962 Boiled 938 " to carve a 1000 Cochin-China 942 Dorking 940 Feather-legged bantams 958 Game 938 Guinea 970 Pencilled Hamburgs 965 Roast 952 " to carve a 1001 Sebright bantams 961 Spangled Polands 941 Speckled Hamburgs 959 Sultans 963 Fritter mould, star 1473 Scroll 1474 Fruit, dish of, mixed 1598 Dish of, mixed summer 1598 Game 1006 Garlic 392 Gherkins 428 Ginger 407 Gingerbread 1760 Glass measure, graduated 77 Goose, Emden 968 Roast 1002 " to carve a 1002 Toulouse 969 Gooseberry 429 Grape, raisin 1324 Sultana 1326 Gridiron, ancient 68 Modern 68 Revolving 569 Grouse, red 1025 Roast 1025 " to carve a 1058 Gudgeon, the 261 Gurnet, the 262 Haddock, the 263 Ham, boiled 811 To carve 843 Hare, the common 170, 1027 Roast 1027 " to carve a 1056 Herring, the 268 Horseradish 447 Hotplate 568 Housemaid's box 2294 Ice-pail and spattle 1290 Ices, dish of 1556 Jack-bottle 580 Jam-pot 1532 Jar-potting 642 Jellies, &c 1385 Jelly, bag 1411 Mould 1411, 1416 " oval 1449 Moulded with cherries 1440 Of two colours 1441 Open with whipped cream 1453 John Dory 248 Kettle, glaze 430 Fish 225 Gravy 432 Kidneys 724 Knife-cleaning machine 5123 Lamb, fore-quarter of 750 " " to carve a 764 Leg of 752 Loin of 753 Ribs of 754 Saddle of 754 Side of 701 Lamprey, the 256 Landrail, the 1033 Leaf in puff paste 1245 Pastry 1492 Leeks 134 Lemon, the 405, 1296 Cream mould 1443 Dumplings 1294 Lentil, the 126 Lettuce, the 136 Lobster, the 270 Macaroni 135 Macaroons 1744 Mace 371 Mackerel, the 281 Maize, ear of 1721 Plant 1721 Marjoram 415 Marrow-bones 635 Milking cow 1608 Millet, Italian 1718 Panicled 1733 Mince pies 1311 Mint 469 Mould, baked pudding or cake 1329 Blancmange 1408, 1442 Boiled pudding 1196-8 Cake 1756, 1764, 1772 Cream 1430 For Christmas plum-pudding 1328 For an open tart 1365 Iced pudding 1289 Jelly 1411, 1416 " oval 1449 Lemon cream 1443 Open 1454, 1463 Raised pie, closed and open 1190 Raspberry cream 1475 Vanilla cream 1490 Muffins 1727 Mulberry, the 1560 Mullet, grey 284 Striped red 285 Mushroom, the 473 Mushrooms 1125 Broiled 1125 Mustard 450 Mutton, cutlets 732 Haunch of 726 " to carve a 759 Leg of 727 " to carve a 760 Loin of 728 " to carve a 761 Neck of 737 Saddle of 738 " to carve a 762 Side of, showing the several joints 695 Shoulder of 739 " to carve a 763 Nasturtiums 482 Nutmeg, the 378 Nuts, dish of 1598 Olive, the 506 Omelet 1456 Pan 1458 Onion, the 139 Orange, the 1314 Oranges, compote of 1565 Oyster, edible 286 Pail, house 2327 Pancakes 1467 Parsley 493 Parsnip, the 1132 Partridge, the 1039 Roast 1039 " to carve a 1057 Baste, board and rolling-pin 1186 Cutter and corner-cutter 1189 Ornamental cutter 1189 Pincers and jagger 1186 Patty-pans, plain and fluted 1190 Pea, the 143 Peach, the 1469 Pear, bon Chrétien 1576 Pears, stewed 1576 Peas, green 1135 Pepper, black 369 Long 399 Perch, the 292 Pestle and Mortar 421 Pheasant, the 1041 Roast 1041 " to carve a 1059 Pickle, Indian 551 Pie, raised 1340 Pig, Guinea 997 Roast, sucking 841 " " to carve a 842 Pig's face 823 Pigs 765 Pigeon, barb 976 Blue rock 976 Carrier 974 Fantail 976 Jacobin 976 Nun 975 Owl 976 Pouter 973 Roast 974 Runt 975 To carve a 1003 Trumpeter 975 Tumbler 975 Turbit 976 Wood 975 Pike, the 295 Pimento 438 Plaice, the 298 Plover, the 1044 Plum, the 1330 Pork, fore loin of 829 Griskin of 827 Hind loin of 829 Leg of, to carve a 844 " roast 800 Side of, showing joints 795 Spare rib of 827 Pot, boiling 567 Potato, the 147 Pasty pan 1333 Rissoles 1147 Sweet 1146 Potatoes, baked, served in napkin 1136 Pound cake 1770 Prawn, the 198 Ptarmigan, or white grouse 1045 Pudding, boiled fruit 1284 Cabinet 1286 Punch-bowl and ladle 1839 Quadrupeds 585 Quail, the 1046 Quern, or grinding-mill 117 Quince, the 1233 Rabbit, Angora 983 Boiled 977 " to carve a 1004 Hare, the 985 Himalaya 985 Lop-eared 984 Roast 983 " to carve a 1004 Wild 978 Radish, long 1152 Turnip 1152 Raisin, grape 1324 Ram, heath 689 Leicester 688 Romney-Marsh and ewe 691 South-down and ewe 687 Range, modern 65 Raspberry, the 1267 Cream mould 1475 Ratafias 1745 Rhubarb 1339 Rice, casserole of 1350 Ears of 150 Roach, the 243 Rolls 1723 Rusks 1734 Sage 427 Sago palm 152 Salad, in bowl 1152 Salmon, the 304 To carve a _p._ 175 Salt-mine at Northwich 403 Saucepan, ancient 68 Modern 68 Sauce tureen, boat, &c. 354 Sausages, fried 838 Sauté-pan 571 Ancient 68 Modern 68 Scales, ancient and modern 70 Screen, meat 582 Sea-bream, the 310 Sea-kale 1150 Boiled 1150 Shad, the 311 Shalot, the 410 Sheep 678 Heath ram 689 " ewe 690 Romney-Marsh ram and ewe 691 South-Down ram and ewe 687 Shortbread 1780 Shrimp, the 313 Skate, thornback 315 Snipe, the 1047 Roast 1047 " to carve a 1060 Sole, the 320 Sorrel 431 Soufflé pan 1481 Sow, and pigs 765 Berkshire 781 Chinese 785 Cumberland 784 Essex 782 Yorkshire 783 Spinach 155 Garnished with croûtons 1155 Sponge cake 1783 Sprat, the 331 Sprouts, Brussels 1098 Stewpan 567 Stock-pot, ancient 66 Bronze 66 Modern 66 Stove, gas 575 Family kitchener 65 Leamington 65, 540 Pompeiian 65 Strawberries, dish of 1598 Sturgeon, the 332 Sugar-cane, the 1335 Sultana grape, the 1326 Swans 54 Tarragon 503 Tart, open 1365 Open mould for a 1365 Plum 1331 Tartlets, dish of 1371 Tazza and carrot leaves 121 Tea 1814 Teacakes 1787 Tench, the 334 Thyme, lemon 458 Tipsy cake 1487 Tomato, the 529 Tomatoes, stewed 1159 Trifle 1489 Trout, the 336 Truffles 1161 Turbot, the 338 Kettle 338 To carve a 176 Tureen, soup 88 Turkey, boiled 986 Roast 990 " to carve a 1005 Turnip 157 Turnips 1165 Turret on old Abbey kitchen 62 Turtle, the 189 Urns, Loysell's hydrostatic 1810 Utensils for cooking, ancient and modern 66-8 Vanilla cream mould 1490 Veal, breast of 857 " to carve a 912 Cutlets 866 Fillet of 872 " to carve a 914 Knuckle of 885 " to carve a 915 Loin of 885 " to carve a 916 Vegetable, cutter 1173 Strips of 131 Vegetable marrow 158 In white sauce 1173 On toast 1170 Vegetables 1069 Cellular development of 1075 Siliceous cuticles of 1075 Venison, haunch of 1061 " roast 1049 " to carve a 1061 Vermicelli 162 Vessels for beverages 1789 Vol-au-vent 1379 Small 1379 Walnut, the 536 Wheat 1779 Egyptian, or mummy 1783 Polish 1722 Red winter 1719 Whitebait 348 Whiting, the 343 Window and flowers 75 Wirebasket 494 Woodcock, the 1053 Roast 1053 Scotch 1653 To carve a 1062 Yorkshire pudding 1384 COLOURED PLATES. Apples in custard Beef, round of, boiled Roast sirloin of Calf's head, boiled Charlotte aux pommes Cod's head and shoulders Crab, dressed Duck, wild Ducks, couple of, roast Eggs, poached, and spinach Fowl, boiled with cauliflower Roast, with watercresses Fruits, centre dish of various Goose, roast Grouse Ham, cold glazed Hare, roast Jelly, two colours of Lobsters, dressed Mackerel, boiled Mutton cutlets and mashed potatoes Haunch of roast Saddle of roast Mutton, shoulder of roast Oysters, scalloped Partridge Pheasant Pie, raised Pig, sucking, roast or baked Pigeon Plum-pudding, Christmas, in mould Rabbit, boiled Or fowl, curried Raspberry cream Rissoles Salmon, boiled Snipe Soles, dish of filleted Spinach and poached eggs Strawberries, au naturel, in ornamental flower-pot Tongue, cold boiled Trifle Turbot, or brill, boiled Turkey, roast Veal, fricandeau of Vol-au-vent Whiting, dish of, fried Woodcock THE BOOK OF HOUSEHOLD MANAGEMENT.