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

of the 1164

       Truffles, a l' Italienne 1164

       Au naturel 1161

       Italian mode of dressing 1163

       To dress with champagne 1162

       Where found 1163

       Turbot, the 333

       A la creme 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

       59

       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

       a la Maintenon 868 broiled 867

       Dinner, a very 897

       Fillet of, au Bechamel 883

       roast 872 stewed 873

       to carve a 914

       Frenchman's opinion of 911

       Fricandeau of 874-5

       Knuckle of, ragout 884 stewed 885

       to carve a 915

       Loin of au Daube 888 au Bechamel 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

       Ragout of, cold 900

       Rissoles 901

       Rolls 902

       Sausages 904

       Season and choice of 908

       Shoulder of 903

       Stewed 905

       tendons de veau 909-10

       Tete 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 puree 1166

       In season, January to December pp. 33-7

       Venison 1049

       60

       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 entree 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