INDEX.
Bacon and liver, 98.
Bananas, frozen, 179.
Beans, Lima, 48.
Bean soup, 173, 182.
Beef à la mode, 74.
Beef au gratin, 76.
Beef, braised, 97.
Beef, boiled corned, 126.
Beef, corned, hash, 122.
Beef, Dutch, 262.
Beef-heart, roast, 260.
Beef, miroton of, 169.
Beef pot-pie, 58.
Beef, red, for slicing cold, 263.
Beef, Soyer’s roast-braise, 159.
Beefsteak, broiled, 51.
Beefsteak pudding, 211.
Beefsteak, rolled, 128.
Beefsteak, stewed, 236.
Beef, stewed cannelon of, 128.
Beets, boiled, 126.
Biscuit, 10.
Bisque of clams, 102.
Bisque of oysters, 102.
Bouillon, 227.
Bouillon, to clear, 238.
Bread, 31, 32.
Bread, rye, 106.
Brown thickening, 93.
Butter thickening, 203.
Cabbage, 24.
Cake, cup, 38.
Cake, iced tablets, 231.
Cake, Madeleine, 168.
Cakes, various, 164.
Calf’s brains, 250.
Calf’s head, 242.
Calf’s head en tortue, 251.
Calf’s head with Hollandaise sauce, 251.
Calf’s tongue, stewed, 249.
Caper sauce, 199.
Caramel, 94.
Carrots, cones of, 74.
Cheese cakes, 210.
Cheese canapées, 47.
Cheese fondue, 84.
Cheese fritters, 75.
Cheese macaroni, 199.
Chicken, cleansing and preparing, 131.
Chicken croquettes, 72.
Chicken drumsticks, 83.
Chicken, fricasseed, 173.
Chicken, fried fricasseed, 192.
Chicken fritters, 73.
Chicken giblets, 131.
Chicken pie, 77, 83.
Chicken salad, 13.
Chicken sandwiches, 239.
Chops, breaded, 33.
Clams, bisque of, 102.
Clams, scalloped, 75.
Cochineal coloring, 229.
Codfish, boiled, 185.
Coffee, 14.
Coffee, iced cream, 167.
Consommé, 232.
Consommé à la royale, 191.
Corn muffins, 34.
Corned beef, boiled, 126.
Cream, whipped, 167.
Croquettes, chicken, 72.
Croquettes, lamb, 101.
Croquettes, potato, 175.
Croquettes, veal, 113.
Crumpets, English, 259.
Custard, boiled, 176.
Custard pie, 76.
Custard, royal, for soup, 191.
Dresden patties, 202.
Egg balls, 245.
Eggs, to preserve, in lime, 212.
Fish balls, 190.
Flounders, filet de sole, 127.
Flour thickening, 99.
Forcemeat balls, 208.
Fowl, fried fricasseed, 192.
Fowl, to make tender, 136.
French icing, 173, 177.
Fritters, cheese, 75.
Fritters, chicken, 73.
Fritters, Old English, 201.
Fritters, peach, 74.
Frying, instructions for, 35.
Gravy, 25.
Grisini, or pipe bread, 222.
Hash, corned beef, 122.
Heart, baked, 260.
Heart, lamb’s, baked, 125.
Hollandaise sauce, 186.
Hominy muffins, 190.
Honey, lemon, 172.
Hotch-potch, 103.
Iced cream coffee, 167.
Icing, French, 173, 177.
Irish stew, 233.
Jumbles, 227.
Kidneys, broiled, 117.
Kidneys, stewed, 62.
Lamb, breast of, roasted, 72.
Lamb chops, 33.
Lamb, hashed, 71.
Lamb’s heart, baked, 125.
Lamb ragout, 45.
Lamb, roast shoulder, 21-23.
Lamb, stewed, with peas, 223.
Lamb, to divide the fore-quarter, 20.
Lemon honey, 172.
Lemon-peel, candied, 166.
Lima beans, 48.
Liver and bacon, 98.
Liver, baked, 103.
Lobster, to boil and prepare, 234-236.
Macaroni, cheese, 199.
Macaroni, Italian mode, 22.
Macaroons, 225.
Mackerel, soused, 264.
Méringues, 224.
Mayonnaise, 12.
Mint sauce, 25.
Mock brawn of soup meat, 248.
Muffins, corn, 34.
Muffins, English, 259.
Muffins, hominy, 190.
Mutton, boiled leg of, 198.
Mutton, cold fricassee of, 89.
Mutton hams, 263.
Olives, to stone, 11.
Omelet, cauliflower, 76.
Omelet, plain, 15.
Omelet soufflé, 239.
Onions, boiled, 185.
Oysters, bisque of, 102.
Oysters cooked in the shell, 182.
Oyster patties, 79.
Oysters, roast, 182.
Oysters, with brown butter, 203.
Pastry, 41.
Pastry, Genoese, 226.
Patties, Dresden, 202.
Patties, oyster, 109.
Peach fritters, 74.
Pickling meat, 262.
Pie, chicken, 77, 83.
Pie, custard, 76.
Pie, lemon, 46.
Pie, pigeon, 246.
Pie, veal and ham, 207.
Pigeon pie, 246.
Potato balls, 170.
Potatoes browned under meat, 21.
Potatoes, fried, 162.
Potatoes, scalloped, 185.
Potatoes, stuffed, 51.
Pot-roast, 97.
Pudding, amber, 75.
Pudding, apple, 97.
Pudding, beefsteak, 211.
Pudding, jam roly-poly, 200.
Pudding, King William’s, 174, 182.
Pudding, peach, 73.
Pudding, plain bread, 149.
Pudding, polka, 156.
Pudding, trifle, 211.
Pudding, vanilla soufflé, 193.
Rice cake, French, 242.
Rissoles, 73.
Rolls, 82, 100.
Salad, chicken, 13.
Salting meat, rules for, 261.
Sandwiches, chicken, 239.
Sausages, Worcestershire, 263.
Sauce, caper, 199.
Sauce, English or Wow Wow, 244.
Sauce, Hollandaise, 186.
Sauce, mint, 25.
Sauce, polka, 162.
Simmering, instructions for, 47.
Smelts, fried, 74.
Soufflé, bread, 71.
Soufflé, omelet, 239.
Soufflé, vanilla, 193.
Soup, bean, 173, 182.
Soup, bisque of clams, 75.
Soup, bisque of oysters, 102.
Soup, bouillon, 227.
Soup, clear, 76.
Soup, consommé, 232.
Soup, German, 198.
Soup, mock-turtle, 245.
Soup, ox-tail, 220.
Soup, tomato cream, 72.
Soup, white, 115.
Soup, to clear, 238.
Soup-meat hash, 81.
Stew, Irish, 233.
Stewing, instructions for, 59.
Suet crust, 59, 200.
Sweetbreads, 192.
Thickening, 93, 94, 99, 203.
Trifle, 211.
Turbans of sole, 169.
Turnips, cones of, 74.
Veal and ham pie, 207.
Veal cutlets, breaded, 64.
Veal, knuckle of, 109.
Veal stuffing, 260.
White thickening, 94.
Wow Wow, or English sauce, 244.
Bananas, frozen, 179.
Beans, Lima, 48.
Bean soup, 173, 182.
Beef à la mode, 74.
Beef au gratin, 76.
Beef, braised, 97.
Beef, boiled corned, 126.
Beef, corned, hash, 122.
Beef, Dutch, 262.
Beef-heart, roast, 260.
Beef, miroton of, 169.
Beef pot-pie, 58.
Beef, red, for slicing cold, 263.
Beef, Soyer’s roast-braise, 159.
Beefsteak, broiled, 51.
Beefsteak pudding, 211.
Beefsteak, rolled, 128.
Beefsteak, stewed, 236.
Beef, stewed cannelon of, 128.
Beets, boiled, 126.
Biscuit, 10.
Bisque of clams, 102.
Bisque of oysters, 102.
Bouillon, 227.
Bouillon, to clear, 238.
Bread, 31, 32.
Bread, rye, 106.
Brown thickening, 93.
Butter thickening, 203.
Cabbage, 24.
Cake, cup, 38.
Cake, iced tablets, 231.
Cake, Madeleine, 168.
Cakes, various, 164.
Calf’s brains, 250.
Calf’s head, 242.
Calf’s head en tortue, 251.
Calf’s head with Hollandaise sauce, 251.
Calf’s tongue, stewed, 249.
Caper sauce, 199.
Caramel, 94.
Carrots, cones of, 74.
Cheese cakes, 210.
Cheese canapées, 47.
Cheese fondue, 84.
Cheese fritters, 75.
Cheese macaroni, 199.
Chicken, cleansing and preparing, 131.
Chicken croquettes, 72.
Chicken drumsticks, 83.
Chicken, fricasseed, 173.
Chicken, fried fricasseed, 192.
Chicken fritters, 73.
Chicken giblets, 131.
Chicken pie, 77, 83.
Chicken salad, 13.
Chicken sandwiches, 239.
Chops, breaded, 33.
Clams, bisque of, 102.
Clams, scalloped, 75.
Cochineal coloring, 229.
Codfish, boiled, 185.
Coffee, 14.
Coffee, iced cream, 167.
Consommé, 232.
Consommé à la royale, 191.
Corn muffins, 34.
Corned beef, boiled, 126.
Cream, whipped, 167.
Croquettes, chicken, 72.
Croquettes, lamb, 101.
Croquettes, potato, 175.
Croquettes, veal, 113.
Crumpets, English, 259.
Custard, boiled, 176.
Custard pie, 76.
Custard, royal, for soup, 191.
Dresden patties, 202.
Egg balls, 245.
Eggs, to preserve, in lime, 212.
Fish balls, 190.
Flounders, filet de sole, 127.
Flour thickening, 99.
Forcemeat balls, 208.
Fowl, fried fricasseed, 192.
Fowl, to make tender, 136.
French icing, 173, 177.
Fritters, cheese, 75.
Fritters, chicken, 73.
Fritters, Old English, 201.
Fritters, peach, 74.
Frying, instructions for, 35.
Gravy, 25.
Grisini, or pipe bread, 222.
Hash, corned beef, 122.
Heart, baked, 260.
Heart, lamb’s, baked, 125.
Hollandaise sauce, 186.
Hominy muffins, 190.
Honey, lemon, 172.
Hotch-potch, 103.
Iced cream coffee, 167.
Icing, French, 173, 177.
Irish stew, 233.
Jumbles, 227.
Kidneys, broiled, 117.
Kidneys, stewed, 62.
Lamb, breast of, roasted, 72.
Lamb chops, 33.
Lamb, hashed, 71.
Lamb’s heart, baked, 125.
Lamb ragout, 45.
Lamb, roast shoulder, 21-23.
Lamb, stewed, with peas, 223.
Lamb, to divide the fore-quarter, 20.
Lemon honey, 172.
Lemon-peel, candied, 166.
Lima beans, 48.
Liver and bacon, 98.
Liver, baked, 103.
Lobster, to boil and prepare, 234-236.
Macaroni, cheese, 199.
Macaroni, Italian mode, 22.
Macaroons, 225.
Mackerel, soused, 264.
Méringues, 224.
Mayonnaise, 12.
Mint sauce, 25.
Mock brawn of soup meat, 248.
Muffins, corn, 34.
Muffins, English, 259.
Muffins, hominy, 190.
Mutton, boiled leg of, 198.
Mutton, cold fricassee of, 89.
Mutton hams, 263.
Olives, to stone, 11.
Omelet, cauliflower, 76.
Omelet, plain, 15.
Omelet soufflé, 239.
Onions, boiled, 185.
Oysters, bisque of, 102.
Oysters cooked in the shell, 182.
Oyster patties, 79.
Oysters, roast, 182.
Oysters, with brown butter, 203.
Pastry, 41.
Pastry, Genoese, 226.
Patties, Dresden, 202.
Patties, oyster, 109.
Peach fritters, 74.
Pickling meat, 262.
Pie, chicken, 77, 83.
Pie, custard, 76.
Pie, lemon, 46.
Pie, pigeon, 246.
Pie, veal and ham, 207.
Pigeon pie, 246.
Potato balls, 170.
Potatoes browned under meat, 21.
Potatoes, fried, 162.
Potatoes, scalloped, 185.
Potatoes, stuffed, 51.
Pot-roast, 97.
Pudding, amber, 75.
Pudding, apple, 97.
Pudding, beefsteak, 211.
Pudding, jam roly-poly, 200.
Pudding, King William’s, 174, 182.
Pudding, peach, 73.
Pudding, plain bread, 149.
Pudding, polka, 156.
Pudding, trifle, 211.
Pudding, vanilla soufflé, 193.
Rice cake, French, 242.
Rissoles, 73.
Rolls, 82, 100.
Salad, chicken, 13.
Salting meat, rules for, 261.
Sandwiches, chicken, 239.
Sausages, Worcestershire, 263.
Sauce, caper, 199.
Sauce, English or Wow Wow, 244.
Sauce, Hollandaise, 186.
Sauce, mint, 25.
Sauce, polka, 162.
Simmering, instructions for, 47.
Smelts, fried, 74.
Soufflé, bread, 71.
Soufflé, omelet, 239.
Soufflé, vanilla, 193.
Soup, bean, 173, 182.
Soup, bisque of clams, 75.
Soup, bisque of oysters, 102.
Soup, bouillon, 227.
Soup, clear, 76.
Soup, consommé, 232.
Soup, German, 198.
Soup, mock-turtle, 245.
Soup, ox-tail, 220.
Soup, tomato cream, 72.
Soup, white, 115.
Soup, to clear, 238.
Soup-meat hash, 81.
Stew, Irish, 233.
Stewing, instructions for, 59.
Suet crust, 59, 200.
Sweetbreads, 192.
Thickening, 93, 94, 99, 203.
Trifle, 211.
Turbans of sole, 169.
Turnips, cones of, 74.
Veal and ham pie, 207.
Veal cutlets, breaded, 64.
Veal, knuckle of, 109.
Veal stuffing, 260.
White thickening, 94.
Wow Wow, or English sauce, 244.
Transcriber’s Notes:
Obvious punctuation errors repaired.
Page 52, “revolving” changed to “resolving” (Molly was resolving other)
Page 74, “throughly” changed to “thoroughly” (Butter a bowl thoroughly)
Page 94, “Pnt” changed to “Put” (Put in it a cup)
Page 170, “than” changed to “then” (then to chop some)
Page 217, “if” changed to “is” (if, as is often the case)
Page 217, repeated word “she” removed from text (when she can do my)
Page 262, “throughly” changed to “thoroughly” (has thoroughly penetrated)