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

of the 239

       Method of preserving 233

       Season for fishing for the 240

       Sounds 234

       Tribe, the 231

       Codfish, the 231

       A la Bechamel 239 creme 233

       A l'Italienne 241

       A la maitre d'hotel 240

       Curried 237

       Head and shoulders of 232 to carve p. 174

       Pie 235-6

       Preserving 233

       Salt, (commonly called salt fish) 233

       Sounds 233

       en poule 234

       To choose 232

       Coffee, Cafe au lait 1812

       Cafe noir 1813

       15

       Essence of 1808

       Miss Nightingale's opinion on 1865

       Nutritious 1864

       Plant 1811

       Simple method of making 1811

       To make 1810

       To roast 1809

       Cold-meat cookery:-- Beef, baked 598-9 bones, broiled 614

       broiled, and mushroom sauce 612 oyster sauce 613

       bubble-and-squeak 616 cake 610

       curried 620 fried salt 625 fritters 627 hashed 628-9 minced 636 miriton of 637 olives 651 potted 613 ragout 656 rissoles 615 rolls 647

       sliced and broiled 664 stewed, and celery sauce 667 with oysters 668

       Calf 's head, a la maitre d'hotel 864 fricasseed 863

       hashed 878

       Chicken, cutlets 927 or fowl patties 928 potted 930

       salad 931

       Duck, hashed 932 stewed and peas 935 turnips 937

       wild, hashed 1020 ragout of 1021

       Fish, and oyster pie 257 cake 258

       cod, a la Bechamel 239

       a la creme 238 curried 237

       pie 235-6

       salmon, curried 305 scallop 350-1

       turbot, a la creme 341 au gratin 342

       fillets of, baked 339

       a l'Italienne 340

       Fowl, a la Mayonnaise 962 boudin, a la Reine 961 croquettes of 953-4 fricasseed 946

       fried 947-8 hashed 955

       16

       Indian fashion 957

       Indian dish of 959 minced 956

       a la Bechamel 950

       or chicken, curried 942 ragout 951

       scollops 658

       saute, with peas 960

       Game, hashed 1023

       Goose, hashed 967

       Hare, broiled 1029 hashed 1030

       Lamb, hashed, and broiled bladebone 749

       Mutton, baked minced 703 broiled and tomato sauce 710 collops 731

       curried 713 cutlets 714 dormers 715 haricot 718 hashed 719

       hodge-podge 720 pie 733

       ragout of neck 736 toad in hole 743

       Pork, cheese 796 cutlets 796 hashed 801

       Turkey, croquettes of 987 fricasseed 988

       hashed 989

       Veal, baked 856 cake 859

       collops, Scotch 870-1 curried 865

       fillet of, au Bechamel 883 loin of, au Bechamel 887 minced 889-92

       olive pie 895 patties, fried 896 ragout of 900 rissoles 901

       rolis 902

       tete de veau en tortue 911

       Venison, hashed 1050

       Cold, to cure a 2625

       On the chest 2626

       College pudding 1263

       Collops, cooking 871

       Scotch 870

       Scotch white 871

       Combs, to clean 2251

       Compote of, Apples 1515

       Apricots 1521

       Damsons 1537

       Figs, green 1541

       Gooseberries 1515

       Greengages 1551

       17

       Oranges 1565

       Peaches 1572

       Compotes, to make syrup for 1512

       Confectionary, general observations on 1508

       Consomme, or white stock for many sauces 395

       Constructive notices 2699

       Convulsions or fits 2519-22

       Cook, duties of the cook, kitchen, and scullery-maids 79

       Early rising 80

       First duty of the 81

       General directions to the 75 duties of the 82-4

       Cookery, cleanliness of utensils used in 72

       Excellence in the art of 78

       Explanation of French terms used in 87

       Introduction to 76

       Measures used in 77

       Copper 2659

       Coriander plant, the 174

       Corks, with wooden tops 446

       Corrosive sublimate 2657

       Cow, cheese 1652

       Heel, fried 639

       stock for jellies 1412

       Pox, or vaccination 2543-6 or variola 906

       Cows, cost of keep for 2370

       Cowslip wine 1817

       Crab, hot 245

       Sauce, for fish 396

       To dress 244

       Tribe, the 245

       Crape, to make old look like new 2277

       Crayfish, the 246

       Crayfish, how preserved 193

       Potted 247

       Soup 193

       Cream, a la Valois 1422

       Apricot 1405

       Chocolate 1430

       Devonshire 1630

       Ginger 1432

       Italian 1437

       Lemon 1443 economical 1444 or custards 1446 very good 1445

       Noyeau 1452

       Orange, Seville 1464 sweet 1463

       Peculiarities of 1385

       Raspberry 1475

       Sauce for fish or white dishes 397

       Stone, of tous les mois 1483

       Swiss 1485

       To make ice fruit 1555

       Vanilla 1490

       Whipped 1492

       18

       Creams, general observations on 1385

       Croquettes of, fowl 953-4

       Rice 1477

       Croup 2568

       Symptoms of 2569

       Treatment of 2570-3