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

Cake, common 1775 very good 1776

       Semolina, pudding, baked 1369

       Qualities of 153

       Soup 153

       Uses of 1369

       Shad, the 311

       To dress 311

       Shalot, or Eschalot 410

       Sheep, the 175

       General observations on the 678, 697

       Poets on the 730

       Sheep's brains, en matelote 740

       Feet, or trotters 741

       Head, to dress 742 singed 742

       Shepherd, the Ettrick 739

       The Good 705

       Shepherds and their flocks 710

       Sherry 1416

       Pale 1426

       Shortbread, Scotch 1780

       Shrimp, the 313

       Sauce 522

       Shrimps, or prawns, buttered 313 to boil 299

       Potted 312

       Sick-rooms, caution in visiting 2692

       Sirloin, origin of the word 659

       Skate, the 315

       Boiled 314

       Crimped 315

       Small, fried 317

       Species of 317

       To choose 315

       With caper sauce (a la Francaise) 316

       Smelt, the 319

       53

       Odour of the 318

       Smelts, to bake 318

       To fry 319

       Snipe, description of the 1047

       Snipes, to carve 1060

       To dress 1047

       Snow cake 1777-8

       Eggs, or oeufs a la neige 1482

       Snowballs, apple 1235

       Rice 1479

       Soda, biscuits 1751

       Bread 1722

       Cake 1781

       Carbonate of 1765

       Sole, the 320

       Flavour of the 324

       Or cod pie 322

       Soles, a favourite dish of the ancient Greeks 323

       Baked 320

       Boiled 321

       or fried, to carve p. 175

       Filleted, a l'Italienne 324

       Fricasseed 325

       Fried 327

       filleted 326

       How caught 325

       To choose 320

       With cream sauce 323 mushrooms 328

       Sorrel 131

       Qualities of 431

       Souffle, apple 1402

       Chocolate 1427

       Omelette 1461

       Rice 1480

       To make a 1481

       Souffles, general observations on 1388

       Soup, a la cantatrice 119

       Crecy 126

       Flamande 129-30

       Julienne 131

       Reine 183-4

       Solferino 154

       Almond 110

       Apple 111

       Artichoke, Jerusalem 112

       Asparagus 113-14

       Baked 115

       Barley 116

       Bread 117

       Brilla 166

       Broth and bouillon, general remarks on 91-5

       Cabbage 118

       Calf 's head 167

       Carrot 120-1

       Celery 122

       Chantilly 123

       Chemistry and economy of making 96, 103

       54

       Chestnut, Spanish 124

       Cock-a Leekie 134

       Cocoanut 125

       Crayfish 193

       Cucumber 127

       Eel 194

       Egg 128

       Family, a good 190

       Fish, stock 192

       General directions for making 88

       Giblet 168

       Gravy 169

       Hare 170

       Hessian 171

       Hodge-podge 191

       In season, January to December pp. 57, 104

       Kale brose 132

       Leek 133

       Lobster 195

       Macaroni 135

       Maigre 136

       Making, the chemistry of 96-103

       Milk 137

       Mock-turtle 172-3

       Mutton, good 175

       Ox-cheek 176

       Ox-tail 177

       Oyster 196-7

       Pan kail 140

       Parsnip 141

       Partridge 178

       Pea, green 144 inexpensive 142 winter, yellow 143

       Pheasant 179

       Portable 180

       Potage printanier 149

       Potato 145-7

       Prawn 198

       Prince of Wales 148

       Rabbit 181

       Regency 182

       Rice 150-1

       Sago 152

       Seasonings for 90

       Semolina 153

       Spanish chestnut 124

       Spinach 155

       Spring 149

       Stew 186-7

       of salt meat 185

       Tapioca 156

       Turkey 188

       Turnip 157

       Turtle 189

       Useful for benevolent purposes 165

       Vegetable 159-161 marrow 158

       55

       Vermicelli 162-3

       White 164

       Sow, Berkshire 781

       Chinese 785

       Cumberland 784

       Essex 782

       Price of, in Africa 816

       Yorkshire 783

       Soy 497

       Soyer's recipe for goose stuffing 505

       Spanish onions pickled 527

       Spiced beef 665

       Spinach, description of 1156

       Dressed with cream, a la Francaise 1156

       French mode of dressing 1157

       Green, for