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

Soup 152

       Salad, a poetic recipe for 508

       Boiled 1151

       Chicken 931

       Dressing 506-8

       French 503

       Grouse 1026

       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

       Boiled 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

       50

       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 1611

       Pastry 1318

       Toast 1877

       Victoria 1491

       Sauce, a l'Aurore 511

       A la matelote 512

       Allemande, or German sauce 509

       Anchovy, for fish 362

       Sauce, apple, brown 364 for geese or pork 363

       Aristocratique 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'hotel 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 388

       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 ducklings 431

       51

       Horseradish 447

       Hot spice 524

       Indian 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

       Mango chetney (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, brown 485

       French, or Soubise 483 white 484

       Oyster 492

       Parsley and butter 493

       Piquante 513

       Plum-pudding 499

       Quin's (an excellent fish-sauce) 500

       Ravigotte 501

       Reading 502

       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 Ages 433

       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

       52

       Veal 904

       Savory 446

       Savoury jelly for meat pies 521

       Savoy, the 140

       Biscuits or cakes 1748

       Cake 1782

       Scarlatina, or scarlet fever 2560-3

       Scotch, collops 870 white 871

       Eggs 1666

       Rarebit, or toasted cheese 1651

       Shortbread 1780

       Woodcock 1653

       Scrap cakes 1779

       Scratches 2669

       Sea-bream, the 310 baked 310

       Mr. Yarrell's recipe 310

       Kale, description of 1150

       To boil 1150

       Seed, biscuits 1749