Acid, 57
A-la-mode Beef, 164, 165
Albumen, 158
Almond Water, 42
Almond Cake, Iced, 304
Ice, White, 297
Aitch-Bone of Beef, 122
Aliment, a New, 345
Apple Bread, 284
Charlotte, 282
Compote, 307, 308
Dumplings, 294
Flanc, 275
Fritters, 281
Jelly, 320
sauté in Butter, 285
Pie, 296
Pudding, 294
Vol-au-Vent, 273
Apples, Baked, 45
and Fig Beverage, 45
and Rice Pudding, 47
with Rice, 283
with Butter, 284
Apricot Compote, 308, 309, 310
Fritters, 282
Ice Cream, 317
Marmalade, 318
Nougat, 278
Pudding, 294
Arrow-root, 39
Jelly, 40
Water, 44
Broth, 34
Artichokes, 259
Jerusalem, 81, 259
Asparagus, 253
with Eggs, 217
Aspic of Meat, 240

Bacon, to choose, 18, 140
to boil, 141
to broil, 19
Baking, on, 60
Barley Lemonade, 42
Barley Orangeade, 43
Barley Water, 41
Batter for Fritters, 305
Beans, Broad, 259
French, 259
à la Maître d’Hôtel, 259
Haricot, 260
Young, 260
à la Bretonne, 261
Beef, on, 118
A-la-mode, 164, 165
Aitch-Bone of, 122
Brisket of, 122
Croquettes of, 167
Choice of, 118
Essence of, 36
Family Salad of, 167
Fillets of, Broiled, 165
Sauté, 166
to hang, 118
Hashed, 158
Minced, 166
Miroton, 159, 160
Palates, 160
à la Bretonne, 161
à la Poulette, 161
à la Maître d’Hôtel, 161
Pickle for, à la Garrick, 242
Pressed, 242
remains of, 158
Ribs of, Braised, 119
Larded, 241
Roasted, 119
Round of, Salted, 121
cold, 121
Rump Steak, Stewed, 164
Half-round of, silver side, 121
Salt, remains of, 169
Salt, Bubble and Squeak, 163
Sirloin of, 119
Stewed Rump of, 120
Spiced, 242
Tea, 36
Beignet Soufflé, 281
Beet-root, 258
Beurre Noir, or Black Butter, 98
Beverage, Refreshing, 43, 44
Bills of Fare, 339
Biscuit Soufflé, 301
Cocoa-Nut, 325
Cream, 326
Moss, 325
Rout, 325
Blackberry Pudding, 294
Black-Pudding, broiled, 20
Blancmange, 290
Bloaters, 15
Boiling, on, 60
Boudins of Fowl, 197
Turkey, 197
Bottoms and Tops, to make, 11
Braising, on, 60
Braise-Roast, 147
Boil, 148
Bread, to make, 10
and Milk, 30
and Apple, 284
Breakfast Table, 7, 26
Brocoli, 257
Broiling, 63
Broth, Arrow-root, 34
Chicken, 37, 53
Eel, 38
Mutton, 33
Rice, 34
French Herb, 44
Seasoned, 33
Semoulina, 34
Turkey, 147
Various, 34
Vermicelli, 34
Veal, 35
Brown Stock, 77
Browning, 78
Brioche Rolls, to make, 12
Brussels Sprouts, 259
Bubble and Squeak, 163
Buns, to make, 12
Butter, 334
Anchovy, 117
Burnt, 217
Lobster, 117
Melted, 112
Maître d’Hôtel, 117
Ravigote, 117

Cacao, 25
Cake, Almond, 325
Cinnamon, 326
Ginger, 326
Pound, 324
Queen’s, 324
Rout, 325
Savoy, in Moulds, 322
Cake, Savoy, or Ladies’ Fingers, 323
Shrewsbury, 326
Sponge, 323
small, 324
St. James’s, 327
Royal Iceing for, 312
Calf’s Brains, à la Maître d’Hôtel, 175
fried, 175
to prepare, 128
Ears, stewed, 174
Feet, 53, 214, 240
Feet Jelly, 286
Head, 128, 130
Curry, 213
Hollandaise, 130
with Mushrooms, 130
with Tomatos, 130
Heart, roasted, 172
Liver, English fashion, 172
fried, 175
sautéd, 172
stewed, 175
Sweetbreads, 173
au Gratin, 174
another way, 173
Caper Sauce, 113
Capillaire, 330
Capon, boiled, 151
and Cresses, 227
à l’Estragon, 157
Pie, 236
Roast, 150
Roast braised, 147
Stewed, 151
Capilotade of Poultry, 193
Carp, baked, 106
Sauce Matelote, 106
Carrot Pudding, 292
with Poulards, 152
Soup, 89
White, 89
Sauce, 73
Carving, 346
Cauliflower, 257
Gratin, with Cheese, 257
Purée, Soup, 71, 89
Celery, 256
Cheesecakes, 229
Lemon, 280
Maids of Honor, 280
Puff, 303
Cheese Soufflé, 304
Raminole, 303
Charlotte, Apple, 282
Russe, 289
Cheese, to make, 304
Charlotte, Strawberry, 289
Chartreuse of Fruit, 290
Cherry Draught, 44
Compote, 309, 311
Cherry Marmalade, 319
Omelette, 281
Vol-au-Vent, 271
Pudding, 295
Chestnut Pudding, 296
Chicken, Boiled, 53, 193
Braised, 192
Broth, 37, 53
Curry, 210
Italian way, 153
Pie, 203
Roast Braised, 192
Roast, for Invalids, 53
Spring, 228
Stewed, 150
Chicorée Sauce, 72
Choice of Pork, 139
Choca, 345, 346
Chocolate, 25
Italian, 25
Iceing for Cakes, 312
Ice Cream, 316
Choice of Meat, 118
Chopping of Herbs, 267
Chump of Veal, 125, 127
Clear Soup, 79
Clarify Stock, to, 79
Cock-a-leekie Soup, 83
Cocoa, 25, 26
Nut Biscuits, 325
Cod, Boiled, 95
with Oysters, 95
Coffee, on, 20
to choose, 22
where first used in London, 21
to make, 22
French, 23
White, 23
made with a filter, 24
another way, 24
Cold Ham, 141, 240
Conger Eel, Stewed, 110
Confectioner’s Paste, 270
Conversation on Household Affairs, 336
Compote of Pigeons, 200
of Fruits, 310
Cooling Drink, 42
Lemonade, 45
Cow Heels, 169
Crab Curry, 215
Cranberry Pie, 296
Cresses with Pullet, 227
Cream, Bohemian Jelly, 288
Clouted, 335
Coffee Soufflé, 302
Coffee Ice, 316
Pastry Sauté, 286
Omelette Soufflé, 301
Rice, 299
Sauce, 116
with Spinach, 260
Crécy Soup, 89
Croquettes of Fowl, 195
Macaroni, 285
Rice, 285
Crumpets, to make, 11
to toast, 9
to serve, 10
Crusts of Fruit, 278
Madeira, 279
Cucumbers, 258
Brown Sauce, 67
White Sauce, 71, 73
with Poulards, 152
Curaçao Jelly, 287
Currant Jelly, 320
with Omelette, 281
Red, White & Black for Puddings, 294
and Raspberry Pie, 295
Compote, 311
Salad, 322
Sweetmeat of, 320
Curry, Beef, 212
Calf’s Head, Feet, and Tail, 213, 214
Chicken, 210
with Paste, 210
Crab, 215
Fillets of Haddock, 216
Sole, 216
Whiting, 216
Game, 221
Lamb, 212, 213
Lamb’s Head, 214
Lobster, 214
Mutton, 212
Ox Tail, 214
Oyster, 215
Pork, 212
Prawn, 215
Rabbit, 211
Salmon, 215
Skate, 216
Sauce, 69
Tripe, 214
Turbot, 216
Veal, 211
Breast of, 212
Custard Pudding, 47, 364

Damson Pie, 295
Pudding, 294
Dartoise Fourrée, 278
Demi-Plum Pudding, 292
Dessert, 305
Dewberry and Raspberry Pie, 295
Diablotins, 304
Dinner, Nursery, 28
Table, 327
D’Office, Paste, 270
Dried Haddock, 16
Mackerel, 97
Sprats, 17
Draught, Cherry, 44
Drink, Cooling, 42
New, 41
Strengthening, 43
Dry Toast, 9
Ducks, on, 156
à l’Aubergiste, 157
to choose, 156
Roasted, 156
Stewed with Peas, 156, 198
Turnips, 157, 199
Varieties of, 156
Ducklings, 228
Pie, 236
Stewed with Peas, 156
Turnips, 157
Remains of, 157
Duck, Wild, 230
Hashed, 225
with Orange Sauce, 225

Ears, Calf’s, Stewed, 174
Ecarlate of Fowl, 153
Eels, on, 109
to kill, 109
Broth, 38
Fried, 109
Pie, 205
Spitchcocked, 110
Skinned, 109
Stewed, 109
à la Tartare, 110
Effects of Fish, 93
Eggs au Beurre, 13
Baked, 216
with Asparagus, 217
with burnt Butter, 217
Hard, 14
in Cases, 218
with Cheese, 218
to choose, 12
with Green Peas, 217
with Ham, 19
plain Boiled, 13
Poached, 14
Mashed, 217
Meagre, 217
with Mushrooms, 217
Sauce, 112
Snow, 217
with Sprue Grass, 217
sur le plat, 14
and Toast, 14
à la Tripe, 217
Endive Sauce or Purée, 72
Entrées, or Made Dishes, 158
of Game, 220
Epicure, the Septuagenarian, 348
Escalops, 250
Escaloped Oysters, 250
Eschalot Sauce, 66
Essence of Beef, 36

Fennel Sauce, 112
Feet, Lamb’s, 52, 185
Ox, 169
Calf’s, 53
Fish, on, 93
French-Anglais way of stewing 110
for Breakfast, 15
Carp, 106
Cod, 95
Conger Eel, 110
Eels, 109
Effects of, 93
Forcemeat of, 252
Flounders, 104
Haddock, 96
Herrings, 100
Mackerel, 97
Maids, 104
Perch, 108
Pike, 105
Red Mullet, or Sur Mullet, 99
Salmon, 94
Sauces, 111
Salad, 247
Salt, 95
Skate, 104
Smelts, 101
Soles, 103
Sturgeon, 96, 97
Tench, 108