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

Politeness 2201

       Receptions and evening parties 2202

       Removal of dishes 2193

       Salt-cellars 2187

       Tea 2194

       Waiting at table 2189

       Where a valet is not kept 2182

       Forcemeat, balls for fish soups 414

       Boiled calf 's udder for French 421

       For baked pike 413 cold savoury pies 415 various kinds of fish 416

       veal, turkeys, fowls, hare, &c. 417

       French 419-20

       Or quenelles, for turtle soup, Soyer's receipt for 423

       Oyster 489

       24

       Fowl, a la Mayonnaise 962

       And rice croquettes 953

       Boiled 938

       a la Bechamel 943

       to carve 1000 with oysters 944 rice 940

       Boudin a la reine 961

       Broiled and mushroom sauce 939

       Croquettes 954

       Curried 941-2

       Fricasseed 945-6

       Fried 947-8

       Hashed 955

       an Indian dish 957

       House, the 944 stocking the 945

       Indian dish of 950

       Minced 956

       a la Bechamel 950

       Pillau 963

       Poulet aux cressons 964

       a la Marengo 949

       Ragout of 951

       Roast 952 stuffed 965

       to carve a 1001

       Saute, with peas 960

       Scallops 958

       To bone for fricassees 995

       Fowls, a la Marengo 949

       As food 926

       Bantam 939

       feather-legged 958

       Best to fatten 951 way to fatten 948

       Black Spanish 962

       Characteristics of health and power 946

       Chip in 953

       Cochin China 942

       Common, or domestic 926

       Diseases of, and how to cure 952

       Dorking 940

       Eggs for hatching 927

       Feeding and cooping 930

       Game 938

       Guinea 970

       Hatching 928

       Moulting season, the 956

       Obstruction of the crop 955

       Pencilled Hamburg 965

       Poland 941

       Scour, or Dysentery in 957

       Serai Ta-ook, or fowls of the Sultan 963

       Sir John Sebright's bantams 961

       Sitting 927

       Skin disease in 955

       Space for 943

       25

       Speckled Hamburg 959 "Turn" in 954

       Various modes of fattening 948

       Young 929

       Freezing apparatus, method of working the 1290

       French terms used in cookery 87

       Fritters, apple 1393

       Beef 627

       Bread-and-butter 1410

       Currant 1429

       Indian 1435

       Orange 1465

       Peach 1469

       Pineapple 1472

       Plain 1473

       Potato 1474

       Rice 1478

       Fruit, dish of mixed 1601 summer 1604

       Fresh to bottle 1542-3

       Ice creams, to make 1555

       In season, January to December pp. 33-7

       Spots, to remove 2270

       To bottle with sugar 1544

       Turnovers 1278

       Water ices, to make 1556

       Fuel 73

       Fungi, analysis of 1128

       Varieties of 1124

       Furniture cleaning 2307, 2313

       Gloss, German 2339

       Polish 2308-9

       Furs, feathers, and woollens 2284

       Game, general observations on 1006-18

       Hashed 1023

       In season, January to December pp. 33-7

       Garlic 392

       Geneva wafers 1431

       Genevese sauce 427

       German pudding 1279

       or Dampfnudeln 1280

       Gherkins, or young cucumbers 428

       Pickled 428

       Giblet pie 965

       Soup 168

       Gilt frames, to brighten 2337

       Ginger, apples 1424

       Beer 1833

       Cream 1432

       Preserved 1432

       Pudding 1281

       Qualities of 407

       Wine 1819

       Gingerbread, nuts, rich sweetmeat 1759

       Sunderland 1761

       Thick 1769

       White 1762

       Glaize, cold joints to 430

       26

       For covering cold hams, tongues, &c 430

       Kettle 430

       Godfrey's cordial 2663

       Golden fleece, order of the 708, 715

       Pudding 1282

       Goose, Brent 966

       Description of the 968

       Egyptian 969

       Hashed 967

       Roast 968

       to carve a 1002

       Stuffing for (Soyer's) 505

       To dress a green 969

       Wild 967

       Gooseberries, compote of 1546

       Gooseberry, the 1285

       Fool 1433

       Indigenous to British isles 429

       Jam 1547-8

       white or green 1549

       Jelly 1550

       Pudding, baked 1283

       Gooseberry pudding, boiled 1284

       Sauce for boiled mackerel 429

       Tart 1285

       Trifle 1434

       Vinegar 1820

       Wine, effervescing 1821

       Grapes, qualities of 1601

       Grates 2298, 2299, 2338

       Gravy, a quickly-made 434