The Book of Household Management - The Original Classic Edition. Beeton Mrs

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 1552

       Greengages, compote of 1551

       To preserve dry 1553 in syrup 1554

       Green sauce 431

       Greens, boiled, turnip 1169

       Turnip-tops, and cabbage 1169

       Groom, bridles 2218

       Cleaning fawn or yellow leather 2223

       Duties of the 2211

       27

       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 2224

       Grouse, description of the 1625-26

       Pie 1024

       Roast 1025

       Salad 1026

       To carve a 1058

       Gruel, barley 1836

       To make 1868

       Gudgeon, the 261

       Habitat of the 261

       Guinea-fowl, description of the 970

       Roast 970

       Guinea-pig, the 997

       Gurnet, the 262

       To dress 262

       Haddock, habitat of the 263

       Finnan 266

       Weight of the 264

       Haddocks, baked 263

       Boiled 264

       Dried 265-6

       Hairdressing 2248-9

       Hair, pomade for 2253-4

       To promote growth of 2257

       Wash for 2252

       Ham, 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 430

       Hams, 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 820

       Hare, broiled 1029

       Extreme timidity of the 1027

       Hashed 1030

       Jugged 1031-2

       Potted 1028

       Roast 1027

       Soup 170

       To carve a 1056

       The common 170

       Haricot, beans, and minced onions 1121

       Blancs a la maitre d'hotel 1120

       28

       Mutton 716-17-18

       To boil blancs, or white haricot beans 1119

       Harness, cleaning old 2221-2

       Paste 2220

       Room, the 2208

       Heart, palpitation of the 2646

       Henbane, hemlock, nightshade, and foxglove 2664

       Herbs, to dry for winter use 445

       Powder of, for flavouring 446

       Sweet 417

       Heradotus pudding 1287

       Herring, the 268

       Red 267

       Herrings, baked, white 268

       Red, or Yarmouth bleaters 267

       To choose 268

       Hessian soup 171

       Hidden mountain, the 1438

       Hodge-podge 191, 720

       Hog, 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 823

       Holly leaves, to frost 1545

       Honey cake 1758

       Hooping cough 2468, 2564

       Symptoms of 2565

       Treatment of 2566-7

       Horse, the 2203

       Horses, choosing 2231

       Exercising 2213

       Horses feeding 2224-15

       Watering 2212, 2216

       Horseradish, the 447

       Medical properties of the 1122

       Sauce 447

       Vinegar 448

       Hot spice 524

       Housekeeper, daily duties of the 58-61

       General duties of the 55

       Knowledge of cookery 57

       Necessary qualifications for a 56

       Housemaid, 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

       29

       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