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

525

       9

       Browning, for sauces and gravies 373

       For stock 108

       Bruises, lacerations, and cuts 2617

       Treatment of 2618

       Brushes, to wash 2250

       Brussels sprouts, boiled 1096

       Bubble-and-squeak 616

       Bullock's heart, to dress a 615

       Buns, light 1731

       Plain 1729

       To make good plain 1730

       Victoria 1732

       Burns and scalds 2619

       Treatment of the first class of 2620

       Treatment of the second class 2621

       Treatment of the third class 2622

       Butler, care of plate and house 2162

       Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9 luncheon, in the drawing-room 2161

       Lights, attention to 2160

       Wine, bottling 2167-70

       Wine, cellar 2163-5

       Wine, fining 2166

       Butter, anchovy 227,1637

       Antiquity of 1205

       Beurre noir, or brown butter (a French sauce) 374

       Clarified 375

       Colouring of 1636

       Curled 1635

       Easily digested 1255

       Fairy 1636

       General observations on 1615-19

       How to keep 1635

       How to keep fresh 1207

       In haste 1206

       Maitre d'hotel 465

       Melted 376-7

       Melted (the French sauce blanche) 378

       Melted made with milk 380

       Moulds for moulding fresh butter 1634

       Thickened 379

       To keep and choose, fresh 1632

       To preserve and to choose, salt 1633

       What to do with rancid 1208

       Cabbage, the 118

       Boiled 1098

       Colewort, or wild 1099

       Green kale, or borecole 1097

       Kohl-Rabi, or turnip 1095

       Qualities of the 1169

       Red, pickled 499

       Red, stewed 1099

       Savoy, and Brussels sprouts 1096

       Savoy, description of the 140

       Soup 118

       Tribe and their origin 1098

       Turnip tops and greens 1169

       Cabinet, or chancellor's pudding 1256

       10

       Plain, or boiled bread-and-butter pudding 1257

       Cafe au lait 1812

       Noir 1813

       Cake, almond 1752

       Breakfast, nice 1739

       Bride or Christening 1753

       Christmas 1754

       Cocoanut 1740

       Economical 1756

       Good holiday 1763

       Honey 1758

       Lemon 1764

       Luncheon 1765

       Nice useful 1757

       Pavini 1771

       Plain 1766

       Plain for children 1767

       Plum, common 1768

       Plum, nice 1769

       Pound 1770

       Queen 1773

       Rice 1746, 1772

       Saucer, for tea 1774

       Savoy 1748, 1782

       Scrap 1779

       Seed, common 1775 seed, very good 1776

       Snow 1777-8

       Soda 1781

       Sponge 1783-4

       Sponge Small, to make 1785

       Tea 1786

       Tea to toast 1787

       Tipsy 1487

       Tipsy an easy way of making 1488

       Yeast 1788

       Cakes, hints on making and baking 1704-11

       Calf, the 173

       Birth of the 893

       Breeding of the 858

       Fattening the 903

       Feeding a 862

       General observations on the 845-53

       In America 864

       Names of the 899

       Symbol of Divine power 890

       The golden 873

       When it should be killed 860

       Calf 's feet, baked or stewed 1861

       Calf 's feet, boiled with parsley and butter 860

       Calf 's feet, broth 1862

       Calf 's feet, fricasseed 861 jelly 1416

       Head, a la Maitre d'hotel 864 boiled 876-7

       collared 862 club 867 fricasseed 863

       11

       hashed 878 soup 167

       to carve a 913

       Liver and bacon 881 aux fines herbes 880 larded and roasted 882

       Udder, for French forcemeats 421

       Calomel 2658

       Camp-vinegar 381

       Canary-pudding 1258

       Candlesticks 2311

       Cannelons, or fried puffs 1417

       Caper-sauce, for boiled mutton 382

       For fish 383

       Substitute for 384

       Capercalzie, the 1026

       Capers 383

       Capsicums, pickled 385

       Carbonate of soda 1765

       Carp, the 242

       Age of the 243

       Baked 242

       Stewed 243

       Carpet sweeping 2312

       Carriages 2225-9

       Carrot, the 121

       Constituents of the 1101

       Jam, to imitate apricot preserve 1525

       Nutritive properties of the 1102

       Origin of the 1100

       Pudding, boiled or baked 1259

       Seed of the 1103

       Soup 120-1

       Varieties of the 1172

       Carrots, boiled 1100

       Sliced 1103

       Stewed 1102

       To dress in the German way 1101

       Carving, beef p. 316 aitchbone of p. 316 brisket of p. 317 ribs of p. 317

       round of p. 318 sirloin of p. 317

       Blackcock 1054

       Brill pp. 175-6