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The Book of Household Management by Mrs. Beeton

Introduction to 76

7753 words  |  Chapter 2

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, à 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 Creams, general observations on 1385 Croquettes of, fowl 953-4 Rice 1477 Croup 2568 Symptoms of 2569 Treatment of 2570-3 Crumpets 1728 Crust, butter, for boiled puddings 1213 Common, for raised pies 1217 Dripping, for kitchen puddings and pies 1214 For fruit tarts, very good 1210 Lard or flead 1218 Pâté brisée, or French, for raised pies 1216 Short, common 1212 good 1211 Suet, for pies and puddings 1215 Cucumber, antiquity of the 127, 402 Chate 1114 Geographical distribution of the 1111 Indigestible 1152 Properties and uses of the 1113 Sauce 398 white 400 Soup 127 Vinegar (a very nice addition to salads) 491 Cucumbers, à la poulette 1112 Fried 1113 For winter use 402 Pickled 399 Preserving (an excellent way) 403 Stewed 1114 with onions 1115 To dress 1111 Curds and whey 1629 Currant, dumplings 1264 Fritters 1429 Jam, black 1530 red 1532 Jelly, black 1531 red 1533 white 1534 Pudding, black or red 1266 boiled 1265 Red, and raspberry tart 1267 Currants, iced 1558 Uses of 1266 Zante, description of 1264 Curry powder 449 Custard, apple, baked 1389 Boiled 1423 Creams, or lemon 1446 Pudding, baked 1268 boiled 1269 Sauce for sweet puddings or tarts 404 Tartlets, or Fanchonnettes 1315 Cutlets, chicken 926 French 927 Invalid's 1865 Lamb 747 Mutton 732 Italian 723 of cold 714 Pheasant 1040 Pork 796-8 Salmon 306 Sauce for 513 Veal 866 à la Maintenon 868 Cygnet, the 998 Dace, the 243 Dairy, the 2358 Butter, colouring of 2366 milk 2368 washing 2367 Churning 2365 Churns 2362 Cleaning the churn, &c. 2368 Cows, cost of keep for 2370 Devonshire system 2369 Hair sieve 2360 Maid, charge of dairy produce 2371 duties of the 2357 Milk, dishes 2361 general management of 2364 pails 2359 Situation of the 2363 Dampfnudeln, or German puddings 1280 Damson, the 1270 A very nice preserve 1539 Cheese 1536 Jam 1538 Pudding 1271 Tart 1270 Damsons, baked for winter use 1535 Compote of 1537 To preserve, or any other kind of plums 1540 Darioles, à la vanille 1428 Date, the 1605 Debts 2755 Estate chargeable with 2748 Decanters, to clean 2198, 2336 Deer, the 1049 Fallow 1050 Roebuck 1051 Deer, stag 1051 Delhi pudding 1272 Dentition 2509 Dessert, biscuits 1742 Dishes 1598 general remarks on 1509 Devonshire, cream 1630 Junket 1631 Diarrhoea 2574-7 Dilapidations 2718 Dinners, and dining 1879-86 A la Russe 2137-8 menu p. 955 Bills of fare for, from 6 to 18 persons, from January to December _pp._ 909-52 Bills of fare for game, for 30 persons _p_. 953 Bills of fare for plain family _pp._ 913, 917, 921, 925, 929, 933, 936, 939, 942, 945, 948, 952 Diseases of infancy and childhood 2509-77 Dishes, a hundred different 434 Domestics, general remarks on 2153-6 Dormers 715 Downs, the 725 Draught, for summer 1837 Dress and dressing of infants 2491-6 Drink for warm weather, pleasant 1836 Dripping, to clarify 621-2 Driving 2232-3 Drowning, treatment after 2676 Duck, the 932 American mode of capturing the 936 Aylesbury 935 Bow-bill 936 Buenos Ayres 933 Eggs of the 934, 1658 Fattening 936 Hashed 932 Hatching 935 Man and dog, decoy 937 Roast 934 to carve a 999 Rouen 934 Snares in Lincolnshire 937 Stewed, and peas 935-6 and turnips 937 To ragoût a whole 933 Varieties of the 933 Wild, the 934, 937, 1022 hashed 1020 ragoût of 1021 roast 1022 to carve a 1055 Ducklings, cooping and feeding 935 Dumplings, baked apple 1225 Boiled apple 1227 Currant 1264 Lemon 1294 Marrow 1306 Sussex, or hard 1376 Yeast 1383 Dusting 2313 Dutch flummery 1426 Sauce, for fish 405 Green, or Hollandaise verte 406 Eel, broth 1866 Haunts of the 254 Pie 253 Productiveness of the 252 Soup 194 Tenacity of life of the 256 The common 250 Tribe, the 249 Voracity of the 253 Eels, à la Tartare 255 Boiled 249 Collared 254 En matelote 256 Fried 252 Stewed 250-1 Egg, balls for soups and made dishes 408 Sauce for salt fish 409 Soup 128 Wine 1867 Eggs, à la maitre d'hôtel 1660 A la tripe 1667 Boiled for breakfast, salads, &c. 1656 Buttered 1657 Ducks' 1658 For hatching 927-28 Fried 1659 General remarks on 1623-6 Liaison of, for thickening sauces 461 Oeufs au plat, or au miroir 1661 Plovers' 1662 Poached 1663 with cream 1664 Primitive method of cooking 1658 Quality of 1654-5 Scotch 1666 Snow, or oeufs à la neige 1482 To choose 1654 keep fresh for several weeks 1655 pickle 407 Veneration for 1659 White of 1387 Will crack if dropped in boiling water 1656 Elderberry wine 1818 Emetic, tartar 2660 Empress pudding 1273 Endive, à la Française 1118 Genus of 1116 Plant 169 Stewed 1117 To dress 1116 Entrée, beef or rump steak, stewed 666 Beef, minced collops 619 Boudin à la reine 961 Calf's head, fricasseed 863 liver, larded and roasted 882 Chicken and rice croquettes 953-4 cutlets 926 or fowl, fricasseed 945 Fowl, hashed 955 sauté with peas 960 Lamb, cutlets 747 sweetbreads and asparagus 757 another way to dress 758 Lark pie 971 Lobster-curry 274 Entrée, lobster cutlets 275 patties 277 Oyster patties 289 Sweetbreads, baked 906 fried 907 stewed 908 Veal cutlets 866 à la Maintenon 868 broiled 867 collops 879 fricandeau of 874-5 tendons de veau 909-10 tête de veau 911 Vol au vent 1379 Epaulettes of gold or silver 2287 Epicurean sauce 410 Espagnole, or brown Spanish sauce 411 Everton toffee 1597 Exeter pudding 1274 Eye, lime in the 2629 Sore 2628 Stye in the 2630 Substances in the 2627 Eyelids, inflammation of the 2631 Fairy butter 1636 Fanchonnettes, or custard tartlets 1315 Fasting 2632 Feathers 2284 Fennel 412 Sauce for mackerel 412 Fig pudding 1275 Figs, green, compote of 1541 Fish, addendum and anecdote of _p_. 173 And oyster pie 257 As an article of human food 211-18 Average prices 226 Cake 258 General directions for carving _p._.174-6 dressing 219-25 rule in choosing 226 In season January to December _pp_. 33-7 Kettle 338 Pie with tench and eels 349 Sauce 413, 512 Scallop 350-1 Soup 192 Stock 192 Supply of, for the London market 353 To smoke at home 820 Fishes, natural history of 199-210 Fits 2633 Apoplexy 2634-6 and drunkenness, distinctions between 2638 epilepsy, distinctions between 2637 hysterics distinctions between 2639 poisoning by opium, distinctions between 2640 Epilepsy 2641 Fainting 2642 Hysterics 2643 The consequence of dentition 2519-22 Fixtures 2713 Fleece, the golden 715 Floorcloth, to clean 2335 Flounder, the 259 Flounders, boiled 259 Fried 260 Flour, nutritious qualities of 1218 Flowers, to preserve cut 2289 after packing 2290 Flummery, Dutch 1426 Fomentations 2602-3 Fondue, Brillat Savarin's 1644 To make 1643 Food for infants, and its preparation 2499, 2508 Footgear 2245 Footman, boot-cleaning 2174 Boot tops 2176 Breakfast, laying cloth, &c. 2181-3 Brushing clothes 2180 Decanters 2198 Dinner 2185-6 Dinners à la Russe 2188 Dress and livery 2172 During dinner 2191 Early rising 2173 Furniture-rubbing 2179 General duties 2171 Glass-washing 2197-8 Going out with the carriage 2190 Knives 2177 Lamp-trimming 2178 Letters and messages 2200 Luncheon, duties at 2184 Management of work 2196 Manners, modesty, &c. 2190 Opening wine 2192 Pantry 2195 Patent leather boots 2175 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 Fowl, à la Mayonnaise 962 And rice croquettes 953 Boiled 938 à la Béchamel 943 to carve 1000 with oysters 944 rice 940 Boudin à 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 à la Béchamel 950 Pillau 963 Poulet aux cressons 964 à la Marengo 949 Ragoût of 951 Roast 952 stuffed 965 to carve a 1001 Sauté, with peas 960 Scallops 958 To bone for fricassees 995 Fowls, à 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 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 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 Beef, for poultry or game (good) 435 Brown 436 without meat 437 Cheap, for minced veal 443 hashes 440 For roast meat 433 venison 444 General stock for 432 Jugged, excellent 441 Kettle 432 Made without meat, for fowls 439 Orange 488 Rich, for hashes and ragouts 438 Roux, for thickening brown 525 white 526 Soup 169 Veal, for white sauces, fricassees 442 Greengage jam 1552 Greengages, compote of 1551 To preserve dry 1553 in syrup 1554 Green sauce 431 Greens, boiled, turnip 1169 Turnip-tops, and cabbage 1169 Groom, bridles 2218 Cleaning fawn or yellow leather 2223 Duties of the 2211 Exercising the horses 2213 Feeding the horses 2214-15 Harness 2219 cleaning old 2221-2 paste 2220 Shoeing 2217 Watering horses 2212, 2216 Wheel-grease 2224 Grouse, description of the 1625-26 Pie 1024 Roast 1025 Salad 1026 To carve a 1058 Gruel, barley 1836 To make 1868 Gudgeon, the 261 Habitat of the 261 Guinea-fowl, description of the 970 Roast 970 Guinea-pig, the 997 Gurnet, the 262 To dress 262 Haddock, habitat of the 263 Finnan 266 Weight of the 264 Haddocks, baked 263 Boiled 264 Dried 265-6 Hair-dressing 2248-9 Hair, pomade for 2253-4 To promote growth of 2257 Wash for 2252 Ham, fried and eggs 843 Omelet 1457 Potted 814-5 To bake a 810 boil a 811 carve a 843 give it an excellent flavour 812 glaize 430 Hams, curing of 822 For curing 816 To cure in the Devonshire way 821 sweet, in the Westmoreland way 818 pickle 819 salt two 817 smoke at home 820 Hare, broiled 1029 Extreme timidity of the 1027 Hashed 1030 Jugged 1031-2 Potted 1028 Roast 1027 Soup 170 To carve a 1056 The common 170 Haricot, beans, and minced onions 1121 Blancs à la maître d'hôtel 1120 Mutton 716-17-18 To boil blancs, or white haricot beans 1119 Harness, cleaning old 2221-2 Paste 2220 Room, the 2208 Heart, palpitation of the 2646 Henbane, hemlock, nightshade, and foxglove 2664 Herbs, to dry for winter use 445 Powder of, for flavouring 446 Sweet 417 Heradotus pudding 1287 Herring, the 268 Red 267 Herrings, baked, white 268 Red, or Yarmouth bleaters 267 To choose 268 Hessian soup 171 Hidden mountain, the 1438 Hodge-podge 191, 720 Hog, antiquity of the 826, 834 Fossil remains of the 829 General observations on the common 765-95 In England 837 Not bacon 807 Universality of the 833 Wild and domestic 823 Holly leaves, to frost 1545 Honey cake 1758 Hooping cough 2468, 2564 Symptoms of 2565 Treatment of 2566-7 Horse, the 2203 Horses, choosing 2231 Exercising 2213 Horses feeding 2224-15 Watering 2212, 2216 Horseradish, the 447 Medical properties of the 1122 Sauce 447 Vinegar 448 Hot spice 524 Housekeeper, daily duties of the 58-61 General duties of the 55 Knowledge of cookery 57 Necessary qualifications for a 56 Housemaid, bedroom, attention to 2306, 2323-4 Bright grates 2298 Candlestick and lamp-cleaning 2330 Carpet-sweeping 2312 Chips broken off furniture 2330 Cleanings, periodical 2326-9 Dress of the 2319 Dusting 2313 Duties after dinner 2321 evening 2322 general 2292-4 Fire-lighting 2296-7 Furniture-cleaning 2307, 2313 General directions to the 2300-5 Hartshorn, for plate-cleaning 2316 Laying dinner-table 2314-5 Marble, to clean 2333-4 Needlework 2325 Plate, to clean 2317 rags for daily use 2318 Upper and under 2291 Waiting at table 2320 Recipe, Brunswick black, to make 2295 cement for joining broken glass or china 2331-2 decanters, to clean 2336 floorcloth, to clean 2335 furniture gloss, German 2339 paste 2310 polish 2308-9 gilt frames, to brighten 2337 grates and fire irons, to preserve from rust 2338 polish for bright grates 2299 Hunter's pudding 1288 Husband and wife 2725-9 Hysterics 2643 Ice, fruit creams, to make 1555 Lemon-water 1557 To ice, or glaze pastry 1334 Iced, apple pudding 1290 Apples, or apple hedgehog 1394 Currants 1558 Oranges 1564 Pudding 1289 Ices, fruit-water, to make 1556 General observations on 1510-11 Icing, for cakes, almond 1735 sugar 1736 Indian, Chetney sauce 452 Corn-flour bread 1721 Curry powder 449 Fritters 1435 Mustard 450 Pickle 451 Trifle 1436 Infant, the 2460-2577 Ink-spots, to remove 2271 Invalid cookery, rules to be observed in 1841-54 Invalid's cutlet, the 1865 Jelly 1869 Lemonade 1870 Insurance 2708-10 I. O. U., the 2723 Irish stew 721-2 Ironing 2282, 2393-6 Isinglass 1413 Italian, cream 1437 Mutton cutlets 723 Rusks 1733 Sauce, brown 453 white 451 Jam, apple 1517 Apricot, or marmalade 1522 Carrot 1525 Cherry 1528 Currant, black 1530 red 1538 Damson 1538 Gooseberry 1547-8 white or green 1549 Greengage 1552 Omelet 1460 Plum 1580 Raspberry 1588 Rhubarb 1590 and orange 1591 Roly pudding 1291 Strawberry 1594 Jaunemange 1439 Jelly, apple 1518-19 clear 1396 thick, or marmalade 1395 Bag, how to make 1411 Bottled, how to mould 1414 Calf's foot 1416 Cow-heel, stock for 1412 Currant, black 1531 red 1533 white 1534 General observations on 1386 Gooseberry 1550 Invalid's 1869 Isinglass or gelatine 1413 Lemon 1447 Liqueur 1449 Moulded with fresh fruit 1440 with slices of orange 1455 Of two colours 1441 Open with whipped cream 1453 Orange 1454 Quince 1585 Raspberry 1589 Savoury, for meat pies 521 Stock for, and to clarify it 1411 Strawberry 1484 To clarify syrup for 1415 Jewels 2286 John dory, the 248 To dress the 248 Joints, injuries to 2616 Julienne, soup á la 191 Junket, Devonshire 1631 Kale brose 132 Kegeree 269 Ketchup, mushroom 472 Oyster 490 Walnut 535-6 Kettles for fish 338 Kidney and beefsteak pudding 605 Omelet 1458 Kidneys, broiled 724 Fried 725 Kitchen, distribution of a 62 Essential requirements of the 70 Fuel for the 73 Ranges 65-6 Maid, duties of the 85 Necessity for cleanliness 72 Scullery maid, duties of the 86 Utensils, ancient and modern 69 list of for the 71 Kitchens of the Middle Ages 62 Knives 2177 Kohl Rabi, or turnip-cabbage 1095 Lace collars, to clean 2266 Lady's maid, arranging the dressing room 2246-7 Attention to bonnets 2244 Chausserie, or foot-gear 2245 Dressing, remarks on 2258-9 Duties of the 2213, 2260-2 when from home 2280 evening 2281 Epaulettes of gold or silver 2287 Fashions, repairs, &c 2263 Hairdressing 2248 lessons in 2249 Ironing 2282 Jewels 2286 Linen, attention to 2278 Packing 2279 Rules of conduct 2288 Recipe, bandoline, to make 2255 Blonde, to clean 2265 Brushes, to wash 2250 Combs, to clean 2251 Crape, to make old look like new 2277 Essence of lemon, use of 2274 Flowers, to preserve cut 2289 to revive after packing 2290 Fruit-spots, to remove 2270 Furs, feathers, and woollens 2284 Grease-spots from cotton or woollen materials, to remove 2268 from silks or moires, to remove 2269 Hair, a good pomade for the 2253-4 Hair, a good wash for the 2253 to promote the growth of 2257 Lace collars, to clean 2266 Moths, preservatives against the ravages of 2285 Paint, to remove from silk cloth 2276 Pomatum, an excellent 2256 Ribbons or silk, to clean 2275 Scorched linen to restore 2283 Stains of syrup or preserved fruit, to remove 2273 To remove ink-spots 2271 Wax, to remove 2272 Lamb, as a sacrifice 744 Breast of, and green peas 744 stewed 745 Carving 761 Chops 746 Cutlets and spinach 747 Fore quarter, to carve a 764 to roast a 750 Fry 748 General observations on the 698-702 Hashed and broiled blade-bone of 749 Leg of, boiled 751 roast 752 Loin of, braised 753 Saddle of 754 Shoulder of 755 stuffed 756 Lamb's sweetbreads, larded 757 another way to dress 758 Lambswool, or lamasool 1227 Lamp-cleaning 2178,2311 Lamprey, the 256 Landlord and tenant, relations of 2700 Landrail or corn-crake 1033 Roast 1033 To carve 1063 Lard, to melt 625 Larding 828 Lark-pie 971 Larks, roast 972 Laundry, situation of, and necessary apparatus 2373-4 Maid, cleaning and washing utensils 2386 General duties of the 2372 Ironing 2393-6 Mangling and ironing 2387-9 Rinsing 2379 Soaking linen 2376 Sorting linen 2375 Starch, to make 2391-2 Starching 2390 Washing 2377-8 coloured muslins, &c 2380 flannels 2381 greasy cloths 2382 satin and silk ribbons 2384 silk handkerchiefs 2383 silks 2385 Laurel, or bay 180 Law, general remarks on 2694 Lead, and its preparations 2661 Leamington sauce 459 Lease, breaks in the 2711 Leases, general remarks on 2702-4 Leek, badge of the Welsh 134 Soup 133 Legacies 2751-4 Bequests, &c 2744-9 Legal memoranda 2694-2751 Lemon, anti venomous 455 Biscuits 1743 Blancmange 1442 Brandy 460 Cake 1764 Cheesecakes 1292 Cream 1443 (economical) 1444 Creams 1445 or custards 1446 Dumplings 1294 Essence of 2274 Fruit of the 405 Jelly 1447 Juice of the 456 Mincemeat 1293 Pudding, baked 1295-7 boiled 1298 plain 1299 Rind or peel 460 Sauce for boiled fowls 457 for sweet puddings 1358 Sponge 1448 Syrup 1822 Thyme 458 To pickle with the peel on 455 without the peel 456 Water ice 1557 White sauce for fowls or fricassees 458 Uses of the 1296 Wine 1823 Lemonade 1834 For invalids 1870 Most harmless of acids 1834 Nourishing 1871 Lentil, the 126 Lettuce, corrective properties of the 136 Varieties of the 1123 Lettuces, to dress 1123 Leveret, to dress a 1034 Liaison 461 Lightning, treatment after a person has been struck by 2677 Linen, attention to 2278 Scorched, to restore 2283 Soaking 2376 Sorting 2375 Liqueur Jelly 1449 Liver, and lemon sauce for poultry 462 And parsley sauce for poultry 463 Complaints and spasms 2644 Lobster, the 270 A la mode Française 273 Ancient mode of cooking the 275 Celerity of the 273 Curry (an entrée) 274 Cutlets (an entrée) 275 Hot 271 How it feeds 278 Local attachment of the 277 Patties (an entrée) 277 Potted 278 Salad 272 Sauce 464 Shell of the 272 Soup 195 To boil 270 To dress 276 Lumbago 2645 Luncheon cake 1765 Luncheons and suppers 2147-48 Lungs, respiration of 2453-6 Macaroni, as usually served with cheese course 1645-7 Manufacture of 135, 1301 Pudding, sweet 1301 Soup 135 Sweet dish of 1450 Macaroons 1744 Mace 371 Macedoine de fruits 1440 Mackerel, the 281 Baked 279 Boiled 280 Broiled 281 Fillets of 282 Garum 283 Pickled 283 To choose 281 Weight of the 279 Voracity of the 282 Maid-of-all-work, after breakfast 2344 dinner 2350-1 Bedrooms, attention to 2352 daily work in 2345 Before retiring to bed 2354 Breakfast, preparation for 2343 Cleaning hall 2342 Cooking dinner 2346 Early morning duties 2341 General duties 2340 routine 2353 Knife-cleaning 2351 Laying dinner-cloth 2347 Needlework, time for 2356 Waiting at table 2348-9 Washing 2355 Maigre, soup 136 Maître d'hôtel 465 butter 465 sauce (hot) 466 Maize 1721 Cobbett a cultivator of 1174 Or Indian wheat, boiled 1174 Malt wine 1824 Manchester pudding 1300 Mangling and ironing 2387-9 Mango chetney, Bengal recipe for making 392 Manna kroup pudding 1302 Qualities of 1302 Mansfield pudding 1303 Marble, to clean 2333-4 Marjoram, species of 173, 415 Marlborough pudding 1304 Marmalade, and vermicelli pudding 1305 Of Apricots 1522 Orange 1566-7 an easy way of making 1568 made with honey 1569 Quince 1586 Marrow, bones 635 Boiled 635 Dumplings 1306 Pudding, boiled or baked 1307 Mayonnaise 468 Measles 2547-59 Meat, action of salt on 607 Bad 605 Baking 665 Good 602 In season, January to December _pp_ 33-7 Modes of cooking 540-84 Pies, savoury jelly for 521 To buy economically 726 Meats, preserved 643 Medical memoranda 2689-93 Melon, description of the 1559 Introduced into England 1115 Uses of the 1559 Melons 1569 Meringues 1451 Military puddings 1308 Milk, and cream, separation of 1627 to keep in hot weather 1628 And suckling 2472-90 Excellence of 1627 General observations on 1608-14 Or cream, substitute for 1815 Qualities of 1628 Soup 137 Millet, Italian 1718 Pannicled 1733 Mince pies 1311 Minced collops 619 Mincemeat, to make 1309 Excellent 1310 Lemon 1293 Mint 469 Sauce 469 Vinegar 470 Mistress, after-dinner invitations 39 Charity and benevolence, duties of 14 Choice of acquaintances 6 Cleanliness indispensable to health 4 Conversation, trifling occurrences 9 Daily duties 22-6 Departure of guests 45-6 Dessert 37-8 Dinner announced 35 Domestics, engaging 17 giving characters to 20 obtaining 18 treatment of 19 yearly wages, table of 21 Mistress, dress and fashion 11 of the 13 Early rising 3 Etiquette of evening parties 40-3 the ball room 44 Evenings at home 48 Family dinner at home 47 Friendships should not be hastily formed 7 Good temper, cultivation of 10 Guests at dinner-table 36 Half-hour before dinner 34 Home virtues 5 Hospitality, excellence of 8 Household duties 1-2 House-hunting, locality, aspect, ventilation, rent 54 Housekeeping account-book 16 Introductions 51 Invitations for dinner 33 Letters of introduction 52-3 Marketing 15 Morning calls and visits 27-32 Purchasing of wearing apparel 12 Retiring for the night 49 Mock-turtle soup 172-3 Morello cherries, to preserve 1561 Moths, preservatives against 2285 Muffins 1727 Mulberries, preserved 1360 Mulberry, description of the 1360 Mullagatawny soup 174 Mullet, grey 284 Red 285 Muriatic acid 2651 Mushroom, the cultivated 473 Growth of the 476 How to distinguish the 472 Ketchup 472 Localities of the 1126 Nature of the 478 Powder 477 Sauce, brown 474 very rich and good 479 white 475-6 Varieties of the 1125 Mushrooms, baked 1124 Broiled 1125 Pickled 478 Stewed 1127 in gravy 1128 To dry 473 preserve 1126 procure 1127 Mustard 480 How to mix 480 Indian 480 Tartar 481 Mutton, baked minced 703 Breast of, boiled 704 (excellent way to cook a) 709 Broiled, and tomato sauce 710 Broth, quickly made 1873 to make 1872 Carving 759-63 China chilo 712 Mutton, chops, broiled 711 Collops 731 Curried 713 Cutlets, of cold 714 Italian 723 with mashed potatoes 732 Dormers 715 Fillet of, braised 707 Haricot 716-18 Hashed 719 Haunch of, roast 726 to carve a 759 Hodge-podge 720 Irish stew 721-2 Kidney, broiled 724 fried 725 Leg of, boiled 705 boned and stuffed 706 braised 708 roast 727 to carve a 760 Loin of, to carve a 761 roast 728 rolled 729 Neck of, boiled 730 ragoût of 736 roast 737 Pie 733-4 Pudding 735 Qualities of various 707 Saddle of, roast 738 to carve a 762 Shoulder of, roast 739 to carve a 763 Soup, good 175 Nasturtium, uses of the 482 Nasturtiums, pickled 482 Nature and art in nursing 2445-2452 Navet, description of the 1168 Nectar, Welsh 1830 Nectarines, preserved 1562 Needlework 2325 Negus, to make 1835 Nesselrode pudding 1313 Nitric acid 2650 Normandy pippins, stewed 1563 Notice to quit 2716 Noxious trades 2712 Noyeau cream 1452 Homemade 1825 Nurse, attention to children's dispositions 2401 Carrying an infant 2398 Convulsion fits 2406 Croup 2407 Dentition 2405 General duties of the 2402-4 Habits of cleanliness in children 2400 Hooping-cough 2408 Measles and scarlatina 2410-12 Miss Nightingale's remarks on children 2414-5 Worms 2409 Nursemaids, upper and under 2397 Nurse, Monthly, age of 2431 Nurse, Monthly, attention to cleanliness in the patient's room 2433 Choice of a 2429 Doctor's instructions must be observed 2430 General duties of the 2432 Infant must not be exposed to light or cold too early 2434 Nurse, Sick, airing the bed 2425 Attention to food 2427 Bad smells must be removed 2422 Cleanliness, necessity of 2421 Diet suitable to the patient's taste 2428 Duties of the 2416 Necessity for pure air in the sick-room 2417 Night air injurious, a fallacy 2426 Opening of windows and doors 2418-9 Patient must not be waked 2424 Quiet in the patient's room 2423 Ventilation necessary in febrile cases 2402 Nurse, Wet, abstinence from improper food 2411 Age of the 2439 Diet of the 2442 General remarks on the 2435-8 Health and morality of the 2440 Spirits, wines, and narcotics to be avoided 2443 Nutmeg, the 378 Nuts, dish of 1599 hazel and filbert 1599 Olive and olive oil 506 Omelet, au Thon 1494 Aux confitures, or jam omelet 1460 Bachelor's 1462 Ham 1457 Kidney 1458 Plain, sweet 1459 Soufflé 1461 The Cure's p. 753 To make a plain 1456 Onion before the Christian era 139 History of the 485 Origin of the 1131 Properties of the 1130 Sauce, brown 485 or Soubise, French 483 white 484 Soup 138-9 Onions, burnt, for gravies 1130 Pickled 486-7 Spanish, baked 1129 pickled 527 stewed 1131 Open jam tart 1365 Opium and its preparations 2662 Orange, and cloves 1565 Brandy 1826 Cream 1463-4 Fritters 1465 Gravy 483 In Portugal, the 1565 Jelly 1454 Orange, jelly, moulded with slices of orange 1455 Marmalade 1566-7 an easy way of making 1568 made with honey 1569 Pudding, baked 1314 Salad 1571 Seville 1464 Tree, the first in France 1564 Uses of the 1314 Wine 1827 Oranges, a pretty dish of 1466 Compote of 1565 Iced 1564 To preserve 1570 Ox, the 176 Cheek, soup 176 stewed 638 Feet, or cowheel, fried 639 Tail, broiled 652 soup 177 Tails, stewed 610 Oxalic acid 2652 Oyster, and scallop 288 Excellence of the English 291 Fishery 289 Forcemeat 489 Ketchup 490 Patties 289 Sauce 492 Season 197 Soup 196-7 The edible 286 Oysters, fried 286 in batter 291 Pickled 491 Scalloped 287 Stewed 288 To keep 290 Paint, to remove from silk cloth 2276 Pan kail 140 Panada 420 Pancakes, French 1425 Richer 1468 To make 1467 Parsley, and butter 493 Fried 494 How used by the ancients 123, 493 Juice (for colouring various dishes) 495 To preserve through the winter 496 Parsnip, description of the 141, 1132 Soup 141 Parsnips, to boil 1132 Partridge, the 178,1039 Broiled 1035 Hashed, or salmi de perdrix 1038 Pie 1036 Potted 1037 Roast 1039 Soup 178 To carve a 1057 Paste, almond 1220 Common, for family pies 1207 French puff, or feuilletage 1208 Paste, medium puff 1206 Soyer's recipe for puff 1209 Very good puff 1205 Pastry, and puddings, general observations on 1175-9 Ramakins to serve with cheese course 1650 Sandwiches 1318 To ice or glaze 1334-5 Patties, chicken or fowl 928 Fried 896 Lobster 227 Oyster 289 Pavini cake 1771 Pea, origin of the 1133 Soup 144 green 142 winter, yellow 143 Sweet and heath or wood 1135 Varieties of the 143, 1134 Peas, green 1133 à la Française 1134 stewed 1135 Peach, and nectarine 1572 Description of the 1469 Fritters 1469 Peaches, compote of 1572 Preserved in brandy 1573 Pear 1574 Bon Chrétien 1576 Pears, à l'Allemande 1470 Baked 1574 Moulded 1471 Preserved 1575 Stewed 1576 Pepper, black 369 Long 399 Plant, growth of the 516 White 366 Perch, the 292 Boiled 292 Fried 293 Stewed with wine 294 Pestle and Mortar 421 Petites bouches 1319 Pheasant, the 1041 Broiled 1043 Cutlets 1040 Height of excellence in the 1043 Roast 1041 Brillat Savarin's recipe for 1042 Soup 179 To carve a 1059 Pickle, an excellent 497 Beetroot, to 369 Capsicums, to 385 Cucumbers, to 399 For tongues or beef 611 Gherkins, to 428 Indian (very superior) 451 Lemons, to 456 with the peel on 455 Mixed 471 Mushrooms, to 478 Nasturtiums, to 482 Onions, to 486-7 Spanish, to 527 Oysters, to 491 Red cabbage, to 493 Universal 533 Walnuts, to 534 Pickles of the Greeks and Romans 452 Keeping 451 Pie, apple, or tart 1233 Beef-steak 604 Chicken or fowl 929 Eel 253 Fish and oyster 257 Giblet 966 Grouse 1024 Lark 971 Mince 1311 Mutton 733-4 Partridge 1036 Pigeon 975 Pork, raised 835 little 836 Poultry or game, raised 1340 Rabbit 981 Sole or cod 322 Tench and eel 349 Veal 897 and ham 898 raised 1341 olive 895 Pig, Guinea 997 How roast pig was discovered 841 to silence a 812 Novel way of recovering a stolen 819 Sucking, to carve a 842 roast 841 to scald 840 The learned 840 Pig's cheeks, to dry 830 Face, collared 823 Fry, to dress 824 Liver 831 Pettitocs 832 Pigs, Austrian mode of herding 796 English mode of hunting and Indian sticking 800 How pastured and fed formerly 805 Pigeon, the 974 Barb 976 Breeding 974 Carrier 974 Fantail 976 House or dovecot, aspect of 974 Jacobin 976 Necessity of cleanliness in the 974 Nun 975 Owl 976 Pie 975 Pouter 973 Rock 976 Runt 975 To carve a 1003 Trumpeter 975 Tumbler 975 Turbit 976 Wood or wild 975 Pigeons, broiled 973 Roast 974 Stewed 970 Pike, the 293 Baked 296 Boiled 295 Pineapple 1472, 1478 Chips 1577 Fritters 1472 In Heathendom 1578 Preserved 1578 for present use 1579 Pippins, stewed, Normandy 1563 Plaice, the 298 Fried 297 Stewed 298 Plate-cleaning 2317-18 Plover, description of the 1044 To carve a 1066 dress a 1044 Plovers' eggs 1626 Plum, an excellent pudding 1325 Cake, common 1768 nice 1769 Jam 1580 Pudding, baked 1324 Pudding sauce 499 Tart 1331 Plums 1330 French, box of 1600 stewed 1583 Cultivation of 1582 Origin of the names of 1580 Preserved 1581 To preserve dry 1582 Poisonous food 2665 Mushrooms 2666 Poisons 2647 Calomel 2658 Copper 2659 Emetic tartar 2656 Lead, and its preparations 2661 Opium and its preparations 2662 Symptoms of having inhaled strong fumes of smelling salts 2655 swallowed 2618 alkalis 2654 arsenic 2656 corrosive sublimate 2657 muriatic acid 2651 nitric acid 2650 oxalic acid 2652 prussic acid 2653 sulphuric acid 2649 Syrup of poppies and Godfrey's cordial 2663 Treatment after taking henbane hemlock, nightshade, or foxglove 2664 Polish tartlets 1320 Pomatum, an excellent 2256 Pork, carving 842 Cheese 799 Cutlets 796 Cutlets or chops 797-8 Griskin of, roast 827 Hashed 801 Leg of, boiled 826 roast 800 to carve a 844 Loin of, roast 829 Pickled, to boil 834 Pies 835 little, raised 836 Sausages, to make 837 To pickle 833 Portable soup 180 Potato, the 147 Analysis of 1138 As an article of food 1148 Bread 1141 Fritters 1474 Patty 1332 Properties of the 1137 Pudding 1333 Qualities of the 1147 Rissoles 1147 Salad 1154 Snow 1148 Soup 145-6-7 Starch 1139 Sugar 1136 Uses of the 1140 Varieties of the 1146 Potatoes, à la maître d'hôtel 1144 Baked 1136 Fried, French fashion 1142 German way of cooking 1143 How to use cold 1141 Mashed 1145 Preserving 1143 Purée de pommes de terre 1146 To boil 1137 in their jackets 1138 new 1139 To steam 1140 Potted beef 642-3 Chicken or fowl 930 Ham 815 Hare 1028 Partridge 1037 Shrimps 312 Veal 899 Poulet, à la Marengo 949 Aux cressons 964 Poultry, in season, January to December _pp_. 33-7 Pound cake 1770 Pounded cheese 1648 Prawn, the 198 Soup 198 Prawns or shrimps, buttered 313 To boil 299 To dress 300 Prescriptions, general remarks on 2580 Blister, an ordinary 2598 Clyster 2582 Draught 2581 common black 2587 Drugs, list of, necessary to carry out all instructions 2579 Liniment 2583 Lotion 2584 Goulard 2585 Opodeldoc 2586 Mixtures, aperient 2588 fever 2589 Pills 2592 compound iron 2591 myrrh and aloes 2590 Poultice 2604 Abernethy's plan for making a bread-and-water 2595 linseed meal 2596 mustard 2597 Powders 2593 Preserved, and dried greengages 1553 Cherries in syrup 1529 Damsons 1539 or any other kind of plums 1540 Ginger 1432 Greengages in syrup 1554 Morello cherries 1561 Mulberries 1560 Nectarines 1562 Oranges 1570 Peaches in brandy 1573 Pineapple 1578 Plums 1581 Pumpkin 1584 Strawberries in wine 1595 whole 1596 Preserves, general observations on 1495, 1507 Primitive ages, simplicity of the 63-4 Prince of Wales soup 148 Property law 2696-8 Prussic acid 2653 Ptarmigan, or white grouse 1045 To carve a 1064 To dress a 1045 Pudding, Alma 1237 Almond, baked 1221 small 1222 Apple, baked, very good 1231 economical 1229 rich 1228 boiled 1232 iced 1290 rich sweet 1230 Apricot, baked 1238 Arrowroot, baked or boiled 1249 Asparagus 1089 Aunt Nelly's 1224 Bachelor's 1241 Bakewell 1242-3 Baroness 1244 Batter, baked 1246 with dried or fresh fruit 1247 boiled 1248 Beefsteak and kidney 605 baked 600 Bread, baked 1250 boiled 1252 brown 1253 Bread, miniature 1254 very plain 1251 Bread-and-butter, baked 1255 Cabinet, or chancellor's 1256 plain, or boiled bread-and-butter 1257 Canary 1258 Carrot, baked or boiled 1259 Christmas, for children, plain 1327 plum 1328 Cold 1262 College 1263 Currant, black or red 1266 boiled 1265 Custard, baked 1268 boiled 1269 Damson 1271 Delhi 1272 Empress 1273 Exeter 1274 Fig 1275 Staffordshire recipe 1276 Folkestone pudding pies 1277 German 1279 or Dampfnudeln 1280 Ginger 1281 Golden 1282 Gooseberry, baked 1283 boiled 1284 Half-pay 1286 Herodotus 1287 Hunter's 1288 Iced 1289 Lemon, baked 1295-7 boiled 1298 plain 1299 Macaroni, sweet 1301 Manchester 1300 Manna kroup 1302 Mansfield 1303 Marlborough 1304 Marmalade and vermicelli 1305 Marrow, boiled or baked 1307 Military 1308 Monday's 1312 Mutton 735 Nesselrode 1313 Orange, baked 1314 batter 1249 Paradise 1322 Pease 1323 Plum, an excellent 1325 baked 1324 fresh fruit 1330 Potato 1333 Pound, plum 1329 an unrivalled 1326 Quickly made 1366 Raisin, baked 1336 boiled 1337 Rhubarb, boiled 1338 Rice, baked 1342 more economical 1343 boiled with dried and fresh fruit 1345-6 French, or gâteau de riz 1352 ground, boiled or baked 1353 iced 1354 miniature 1355 plain, boiled 1344 Roly-poly jam 1291 Royal Coburg 1260 Sago 1367 Semolina, baked 1369 Somersetshire 1374 Suet, to serve with roast meat 1375 Tapioca 1370 Treacle, rolled 1372 Toad-in-the-hole 672 of cold meat 743 Vermicelli 1377 Vicarage 1378 West Indian 1382 Yorkshire 1384 Puddings and pastry, directions for making 1180, 1204 general observations on 1175-1179 Puits d'amour, or puff-paste rings 1321 Pumpkin, preserved 1584 Punch 1839 To make hot 1839 Purchasing a house 2695-98 Quadrupeds, general observations on 585, 597 Quail, description of the 1046 To carve a 1065 To dress a 1046 Queen-cakes 1773 Quenelles à tortue 189 Veal 422 Quince, the 1233 Jelly 1585 Marmalade 1586 Quin's sauce 500 Rabbit, à la minute 980 Angora 985 Boiled 977 Common wild 978 Curried 978 Fecundity of the 981 Fried 979 Habitat of the 977 Hare 985 Himalaya 985 House 982 Hutch 983 Pie 981 Ragoût of, or hare 982 Roast or baked 983 Soup 181 Stewed 984 in milk 1874 larded 985 To carve a 1004 Varieties of the 979 Rabbits, fancy 984 Radish, varieties of the 1152 Raised pie, of poultry or game 1340 Pork 835-6 Veal and ham 1841 Raisin, the 1327 Raisins, cheese 1587 Grape 1324 Pudding, baked 1336 boiled 1337 Ramakins, pastry 1650 To serve with cheese course 1649 Raspberry, and currant salad 1592 tart 1267 Cream 1175 Jam 1588 Jelly 1589 Vinegar 1828 Raspberries, red and white 1267 Ratafias 1745 Ravigotte, a French salad sauce 501 Reading sauce 502 Rearing by hand 2497-8 Rearing, management, and diseases of infancy and childhood 2415-2577 Receipts 2730 Regency soup 182 Rémoulade, or French salad dressing 503 Rent, recovery of 2719-22 Rhubarb, and orange jam 1591 Description of 1339 Jam 1590 Pudding, boiled 1338 Tart 1339 Wine 1829 Ribbons, or silk, to clean 2275 Rice, and apples 1400 Biscuits or cakes 1746 Blancmange 1476 Boiled for curries 1347 Bread 1720 Buttered 1349 Cake 1772 Casserole of, savoury 1350 sweet 1351 Croquettes 1477 Esteemed by the ancients 1349 Fritters 1478 Ground 1746 boiled 1353 Iced 1354 Indian, origin of 150 Milk 1875 Paddy 1347 Pudding, baked 1342 more economical 1343 boiled 1345 plain 1344 with dried or fresh fruit 1346 French, or gâteau de riz 1352 Miniature 1355 Qualities of 1342 Snowballs 1479 Soufflé 1480 Soup 150-1 To boil for curries 1348 Varieties of 1345 Ringworm, cure for 2667 Alterative powders for 2668 Rinsing 2379 Rissoles, beef 465 Roach, the 243 Roasting, age of 65 Memoranda in 657 Rock biscuits 1747 Rolls, excellent 1723 Fluted 1317 Hot 1724 Meat, or sausage 1373 Roux, brown, for thickening sauces 525 White, 526 Rusks, Italian 1733 To make 1734 Sage 427 And onion stuffing 501 Sago, alimentary properties of 1367 How procured 152 Pudding 1367 Sauce for sweet puddings 1368 Soup 152 Salad, a poetic recipe for 508 Boiled 1151 Chicken 931 Dressing 506-8 French 503 Grouse 1026 Lobster 272 Orange 1571 Potato 1154 Scarcity of, in England 505 Summer 1152 Winter 1153 Salads 1153 Salmi de perdrix, or hashed partridge 1038 Salmon, à la Genevese 307 And caper sauce 302 Aversion of the 309 Boiled 301 Collared 303 Crimped 304 Curried 305 Cutlets 306 Growth of the 305 Habitat of the 303 Migratory habits of the 302 Pickled 308 Potted 309 To carve _p._ 175 choose 301 cure 308 Tribe 304 Salsify, description of 1149 To dress 1149 Salt, action of on meat 607 Common 403 Fish 233 Meat, Soyer's recipe for preserving the gravy in 609 Sandwiches, of cheese 1611 Pastry 1318 Toast 1877 Victoria 1491 Sauce, à l'Aurore 511 A la matelote 512 Allemande, or German sauce 509 Anchovy, for fish 362 Sauce, apple, brown 364 for geese or pork 363 Aristocratique 510 Arrowroot, for puddings 1356 Asparagus 365 Béchamel, or French white sauce 367 maigre 368 Benton 370 Beurre noir, or browned butter, a French sauce 374 Bread 371-2 Browning for 373 Butter, melted 376-7 made with milk 380 maitre d'hôtel 465 thickened 379 Camp vinegar 381 Caper, for boiled mutton 382 for fish 383 a substitute for 384 Celery, for boiled turkey, poultry, &c. 387 a more simple recipe 388 Cherry, for sweet puddings 1357 Chestnut, brown 391 for turkey or fowls 390 Chili vinegar 393 Christopher North's, for game or meat 394 Consommé, or white stock for 395 Crab, for fish 396 Cream, for fish or white dishes 397 Cucumber 398 white 400 Custard, for sweet puddings or tart 404 Dutch, for fish 405 green, or Hollandaise verte 406 Egg, for salt fish 409 Epicurean 410 Espagnole, or brown Spanish 411 Fennel, for mackerel 412 Fish 413 For boiled puddings 514 steaks 516 wildfowl 519 Genevese, for salmon, trout, &c. 427 Gooseberry, for boiled mackerel 429 Green, for green geese or ducklings 431 Horseradish 447 Hot spice 524 Indian chetney 452 Italian, brown 453 white 454 Leamington 459 Lemon, for boiled fowls 457 for fowls and fricassees, white 458 for sweet puddings 1358 Liaison of eggs for thickening 461 Liver and lemon, for poultry 462 parsley 463 Lobster 464 Maigre maître d'hôtel (hot) 467 Maître d'hôtel (hot) 466 Mango chetney (Bengal recipe) 392 Mayonnaise 468 Melted butter 376-8 Mint 469 Mushroom, a very rich and good 479 brown 474 ketchup 472 white 475-6 Onion, brown 485 French, or Soubise 483 white 484 Oyster 492 Parsley and butter 493 Piquante 513 Plum-pudding 499 Quin's (an excellent fish-sauce) 500 Ravigotte 501 Reading 502 Robert 515 Sago, for sweet puddings 1368 Shrimp 522 Soyer's, for plum-puddings 1359 Store, or Cherokee 528 Sweet, for puddings 1360 venison 518 Thickening for 525-6 Tomato 529-32 Tournée 517 Vanilla custard 1361 Wine, excellent for puddings 1362 for puddings 1364 or brandy 1363 white 537-9 Sauces and gravies, in the Middle Ages 433 Manufacture of 510 Pickles, gravies, and forcemeats, remarks on 354, 361 Saucer-cakes, for tea 1774 Sausage, meat cakes 839 Meat stuffing 520 Or meat rolls 1373 Sausages, beef 662 Pork, fried 838 to make 837 Veal 904 Savory 446 Savoury jelly for meat pies 521 Savoy, the 140 Biscuits or cakes 1748 Cake 1782 Scarlatina, or scarlet fever 2560-3 Scotch, collops 870 white 871 Eggs 1666 Rarebit, or toasted cheese 1651 Shortbread 1780 Woodcock 1653 Scrap cakes 1779 Scratches 2669 Sea-bream, the 310 baked 310 Mr. Yarrell's recipe 310 Kale, description of 1150 To boil 1150 Seed, biscuits 1749 Cake, common 1775 very good 1776 Semolina, pudding, baked 1369 Qualities of 153 Soup 153 Uses of 1369 Shad, the 311 To dress 311 Shalot, or Eschalot 410 Sheep, the 175 General observations on the 678, 697 Poets on the 730 Sheep's brains, en matelote 740 Feet, or trotters 741 Head, to dress 742 singed 742 Shepherd, the Ettrick 739 The Good 705 Shepherds and their flocks 710 Sherry 1416 Pale 1426 Shortbread, Scotch 1780 Shrimp, the 313 Sauce 522 Shrimps, or prawns, buttered 313 to boil 299 Potted 312 Sick-rooms, caution in visiting 2692 Sirloin, origin of the word 659 Skate, the 315 Boiled 314 Crimped 315 Small, fried 317 Species of 317 To choose 315 With caper sauce (à la Française) 316 Smelt, the 319 Odour of the 318 Smelts, to bake 318 To fry 319 Snipe, description of the 1047 Snipes, to carve 1060 To dress 1047 Snow cake 1777-8 Eggs, or oeufs à la neige 1482 Snowballs, apple 1235 Rice 1479 Soda, biscuits 1751 Bread 1722 Cake 1781 Carbonate of 1765 Sole, the 320 Flavour of the 324 Or cod pie 322 Soles, a favourite dish of the ancient Greeks 323 Baked 320 Boiled 321 or fried, to carve _p._ 175 Filleted, à l'Italienne 324 Fricasseed 325 Fried 327 filleted 326 How caught 325 To choose 320 With cream sauce 323 mushrooms 328 Sorrel 131 Qualities of 431 Soufflé, apple 1402 Chocolate 1427 Omelette 1461 Rice 1480 To make a 1481 Soufflés, general observations on 1388 Soup, à la cantatrice 119 Crecy 126 Flamande 129-30 Julienne 131 Reine 183-4 Solferino 154 Almond 110 Apple 111 Artichoke, Jerusalem 112 Asparagus 113-14 Baked 115 Barley 116 Bread 117 Brilla 166 Broth and bouillon, general remarks on 91-5 Cabbage 118 Calf's head 167 Carrot 120-1 Celery 122 Chantilly 123 Chemistry and economy of making 96, 103 Chestnut, Spanish 124 Cock-a Leekie 134 Cocoa-nut 125 Crayfish 193 Cucumber 127 Eel 194 Egg 128 Family, a good 190 Fish, stock 192 General directions for making 88 Giblet 168 Gravy 169 Hare 170 Hessian 171 Hodge-podge 191 In season, January to December _pp._ 57, 104 Kale brose 132 Leek 133 Lobster 195 Macaroni 135 Maigre 136 Making, the chemistry of 96-103 Milk 137 Mock-turtle 172-3 Mutton, good 175 Ox-cheek 176 Ox-tail 177 Oyster 196-7 Pan kail 140 Parsnip 141 Partridge 178 Pea, green 144 inexpensive 142 winter, yellow 143 Pheasant 179 Portable 180 Potage printanier 149 Potato 145-7 Prawn 198 Prince of Wales 148 Rabbit 181 Regency 182 Rice 150-1 Sago 152 Seasonings for 90 Semolina 153 Spanish chestnut 124 Spinach 155 Spring 149 Stew 186-7 of salt meat 185 Tapioca 156 Turkey 188 Turnip 157 Turtle 189 Useful for benevolent purposes 165 Vegetable 159-161 marrow 158 Vermicelli 162-3 White 164 Sow, Berkshire 781 Chinese 785 Cumberland 784 Essex 782 Price of, in Africa 816 Yorkshire 783 Soy 497 Soyer's recipe for goose stuffing 505 Spanish onions pickled 527 Spiced beef 665 Spinach, description of 1156 Dressed with cream, à la Française 1156 French mode of dressing 1157 Green, for colouring dishes 523 Soup 155 To boil, English mode 1155 Varieties of 155, 1155 Sponge cake 1783 Small, to make 1785 Lemon 1448 Sprains 2671 Sprat, the 331 Sprats 329 Dried 331 Fried in batter 330 Sprouts 1096 Boiled, Brussels 1096 To boil young greens, or 1097 Stables and coach-house 2204 Heat of 2205 Stains of syrup, or preserved fruits, to remove 2273 Stalls 2207 Stammering 2673 Cure for 2672 Stamp duties 2742 Starch, to make 2391-2 Starching 2390 Stew soup 185-7 Stilton cheese 1639 Stock, browning for 108 Stock, cow-heel 1412 Economical 106 For gravies, general 432 For jelly 1411 Medium 105 Rich strong 104 To clarify 109 White 107 Stomach, digestion 2457-9 Stone cream 1483 Store sauce, or Cherokee 528 Strawberry, jam 1594 Jelly 1484 Name of, among the Greeks 1381 Origin of the name 1365 Strawberries, and cream 1593 Dish of 1606 To preserve whole 1596 in wine 1595 Stuffing, for geese, ducks, pork, &c 504 Sausage meat for turkey 520 Soyer's recipe for 505 Sturgeon, the 332 Baked 332 Estimate of, by the ancients 333 Roast 333 Stye in the eye 2630 Substitute for milk and cream 1815 Sucking-pig, to carve 842 To roast 841 scald 840 Suffocation, apparent 2674 Carbonic acid gas, choke-damp of mines 2675 Sugar, and beetroot 1211 Cane 1334 French 1211 Icing for cakes 1736
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Chapters

1. Chapter 1 2. Introduction to 76 3. Introduction of 1336 4. CHAPTER I. 5. 2. PURSUING THIS PICTURE, we may add, that to be a good housewife does 6. 3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into 7. 4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both 8. 5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household 9. 6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a 10. 7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at 11. 8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that 12. 9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments, 13. 10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the 14. 11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better 15. 12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk 16. 13. THE DRESS OF THE MISTRESS should always be adapted to her 17. 14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself 18. 15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid 19. 16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept 20. 17. ENGAGING DOMESTICS is one of those duties in which the judgment of 21. 18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a 22. 19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well 23. 20. IN GIVING A CHARACTER, it is scarcely necessary to say that the 24. 21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics, 25. 22. HAVING THUS INDICATED some of the more general duties of the 26. 23. HAVING RISEN EARLY, as we have already advised (_see_ 3), and having 27. 24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a 28. 25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if 29. 26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of 30. 27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received. 31. 28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be 32. 29. FOR MORNING CALLS, it is well to be neatly attired; for a costume 33. 30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they 34. 31. IN RECEIVING MORNING CALLS, the foregoing description of the 35. 32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette 36. 33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is 37. 34. THE HALF-HOUR BEFORE DINNER has always been considered as the great 38. 35. DINNER BEING ANNOUNCED, the host offers his arm to, and places on 39. 36. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady begins to help 40. 37. WHEN DINNER IS FINISHED, THE DESSERT is placed on the table, 41. 38. WHEN FRUIT HAS BEEN TAKEN, and a glass or two of wine passed round, 42. 39. AFTER-DINNER INVITATIONS MAY BE GIVEN; by which we wish to be 43. 40. THE ETIQUETTE OF THE DINNER-PARTY TABLE being disposed of, let us 44. 41. AS THE LADIES AND GENTLEMEN ARRIVE, each should be shown to a room 45. 42. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, it is not necessary 46. 43. A SEPARATE ROOM OR CONVENIENT BUFFET should be appropriated for 47. 44. THE BALL IS GENERALLY OPENED, that is, the first place in the first 48. 45. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or the time 49. 46. HAVING THUS DISCOURSED of parties of pleasure, it will be an 50. 47. A FAMILY DINNER AT HOME, compared with either giving or going to a 51. 48. OF THE MANNER OF PASSING EVENINGS AT HOME, there is none pleasanter 52. 49. IN RETIRING FOR THE NIGHT, it is well to remember that early rising 53. 50. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, there remain 54. 51. WHEN A MISTRESS TAKES A HOUSE in a new locality, it will be 55. 52. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction from 56. 53. IN GIVING A LETTER OF INTRODUCTION, it should always be handed to 57. 54. SUCH ARE THE ONEROUS DUTIES which enter into the position of the 58. CHAPTER II. 59. 55. AS SECOND IN COMMAND IN THE HOUSE, except in large establishments, 60. 56. A NECESSARY QUALIFICATION FOR A HOUSEKEEPER is, that she should 61. 57. ALTHOUGH IN THE DEPARTMENT OF THE COOK, the housekeeper does not 62. 58. THE DAILY DUTIES OF A HOUSEKEEPER are regulated, in a great measure, 63. 59. AFTER DINNER, the housekeeper, having seen that all the members of 64. 60. IN THE EVENING, the housekeeper will often busy herself with the 65. 61. IN CONCLUDING THESE REMARKS on the duties of the housekeeper, we 66. CHAPTER III. 67. 62. "THE DISTRIBUTION OF A KITCHEN," says Count Rumford, the celebrated 68. 63. THE SIMPLICITY OF THE PRIMITIVE AGES has frequently been an object 69. 64. IN THE PRIMARY AGES it was deemed unlawful to eat flesh, and when 70. 65. THE AGE OF ROASTING we may consider as that in which the use of the 71. 66. FROM KITCHEN RANGES to the implements used in cookery is but a step. 72. 67. IN THE MANUFACTURE OF THESE UTENSILS, bronze metal seems to have 73. 68. The braziers, ladles, stewpans, saucepans, gridirons, and colanders 74. 69. SOME OF THE ANCIENT UTENSILS represented in the above cuts, are 75. 70. AMONGST THE MOST ESSENTIAL REQUIREMENTS of the kitchen are scales or 76. 71. ACCOMPANYING THE SCALES, or weighing-machines, there should be 77. 72. AS NOT ONLY HEALTH BUT LIFE may be said to depend on the cleanliness 78. 73. WITHOUT FUEL, A KITCHEN might be pronounced to be of little use; 79. 74. TO BE ACQUAINTED WITH THE PERIODS when things are in season, is one 80. 75. WHEN FUEL AND FOOD ARE PROCURED, the next consideration is, how the 81. 76. AS IN THE FINE ARTS, the progress of mankind from barbarism to 82. 77. In order that the duties of the Cook may be properly performed, and 83. 78. EXCELLENCE IN THE ART OF COOKERY, as in all other things, is only 84. 79. THE DUTIES OF THE COOK, THE KITCHEN AND THE SCULLERY MAIDS, are so 85. 80. IF, AS WE HAVE SAID (3), THE QUALITY OF EARLY RISING be of the first 86. 81. HER FIRST DUTY, in large establishments and where it is requisite, 87. 82. IN THOSE NUMEROUS HOUSEHOLDS where a cook and housemaid are only 88. 83. BY THE TIME THAT THE COOK has performed the duties mentioned above, 89. 84. IT IS IN HER PREPARATION OF THE DINNER that the cook begins to feel 90. 85. WHILST THE COOK IS ENGAGED WITH HER MORNING DUTIES, the kitchen-maid 91. 86. THE DUTIES OF THE SCULLERY-MAID are to assist the cook; to keep the 92. 87. MODERN COOKERY stands so greatly indebted to the gastronomic 93. CHAPTER V. 94. 88. LEAN, JUICY BEEF, MUTTON, AND VEAL, form the basis of all good 95. 89. VARIOUS HERBS AND VEGETABLES are required for the purpose of making 96. 90. FOR THE SEASONING OF SOUPS, bay-leaves, tomato, tarragon, chervil, 97. 91. IT HAS BEEN ASSERTED, that English cookery is, nationally speaking, 98. 92. DURING THE PERIOD BETWEEN THE BIRTH AND MATURITY OF ANIMALS, their 99. 93. THE QUALITY OF THE FLESH OF AN ANIMAL is considerably influenced by 100. 94. IT IS INDISPENSABLE TO THE GOOD QUALITY OF MEAT, that the animal 101. 95. ANOTHER CIRCUMSTANCE GREATLY AFFECTING THE QUALITY OF MEAT, is the 102. 96. STOCK BEING THE BASIS of all meat soups, and, also, of all the 103. 97. AS ALL MEAT is principally composed of fibres, fat, gelatine, 104. 98. FAT is dissolved by boiling; but as it is contained in cells covered 105. 99. GELATINE is soluble: it is the basis and the nutritious portion of 106. 100. OSMAZOME is soluble even when cold, and is that part of the meat 107. 101. ALBUMEN is of the nature of the white of eggs; it can be dissolved 108. 102. BONES ought always to form a component part of the stock-pot. They 109. 103. In concluding this part of our subject, the following condensed 110. CHAPTER VI. 111. 104. INGREDIENTS.--4 lbs. of shin of beef, 4 lbs. of knuckle of veal, 112. 105. INGREDIENTS.--4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, 113. 106. INGREDIENTS.--The liquor in which a joint of meat has been boiled, 114. 107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4 115. 108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water. 116. 109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of 117. 110. INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1 118. 111. INGREDIENTS.--2 lbs. of good boiling apples, 3/4 teaspoonful of 119. 112. INGREDIENTS.--3 slices of lean bacon or ham, 1/2 a head of celery, 120. 113. INGREDIENTS.--5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of 121. 114. INGREDIENTS.--1-1/2 pint of split peas, a teacupful of gravy, 4 122. 115. INGREDIENTS.--1 lb. of any kind of meat, any trimmings or odd 123. 116. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of pearl barley, a 124. 117. INGREDIENTS.--1 lb. of bread crusts, 2 oz. butter, 1 quart of 125. 118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices 126. 119. INGREDIENTS.--3 oz. of sago, 1/2 pint of cream, the yolks of 3 127. 120. INGREDIENTS.--4 quarts of liquor in which a leg of mutton or beef 128. 121. INGREDIENTS.--2 lbs. of carrots, 3 oz. of butter, seasoning to 129. 122. INGREDIENTS.--9 heads of celery, 1 teaspoonful of salt, nutmeg to 130. 123. INGREDIENTS.--1 quart of young green peas, a small bunch of 131. 124. INGREDIENTS.--3/4 lb. of Spanish chestnuts, 1/4 pint of cream; 132. 125. INGREDIENTS.--6 oz. of grated cocoa-nut, 6 oz. of rice flour, 1/2 a 133. 126. INGREDIENTS.--4 carrots, 2 sliced onions, 1 cut lettuce, and 134. 127. INGREDIENTS.--1 large cucumber, a piece of butter the size of a 135. 128. INGREDIENTS.--A tablespoonful of flour, 4 eggs, 2 small blades of 136. 129. INGREDIENTS.--1 turnip, 1 small carrot, 1/2 head of celery, 6 green 137. 130. INGREDIENTS.--5 onions, 5 heads of celery, 10 moderate-sized 138. 131. INGREDIENTS.--1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of 139. 132. INGREDIENTS.--Half an ox-head or cow-heel, a teacupful of toasted 140. 133. INGREDIENTS.--A sheep's head, 3 quarts of water, 12 leeks cut 141. 134. INGREDIENTS.--A capon or large fowl (sometimes an old cock, from 142. 135. INGREDIENTS.--3 oz. of macaroni, a piece of butter the size of a 143. 136. INGREDIENTS.--6 oz. butter, 6 onions sliced, 4 heads of celery, 2 144. 137. INGREDIENTS.--2 quarts of milk, 1 saltspoonful of salt, 1 145. 138. INGREDIENTS.--6 large onions, 2 oz. of butter, salt and pepper to 146. 139. INGREDIENTS.--8 middling-sized onions, 3 oz. of butter, a 147. 140. INGREDIENTS.--2 lbs. of cabbage, or Savoy greens; 1/4 lb. of butter 148. 141. INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of butter, salt and 149. 142. INGREDIENTS.--3 pints of green peas, 1/4 lb. of butter, 2 or three 150. 143. INGREDIENTS.--1 quart of split peas, 2 lbs. of shin of beef, 151. 144. INGREDIENTS.--1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of 152. 145. INGREDIENTS.--4 lbs. of mealy potatoes, boiled or steamed very dry, 153. 146. INGREDIENTS.--1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, 154. 147. INGREDIENTS.--4 middle-sized potatoes well pared, a thick slice of 155. 1587. _Nutritious Properties_.--Of a thousand parts of the 156. 148. INGREDIENTS.--12 turnips, 1 lump of sugar, 2 spoonfuls of strong 157. 149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little 158. 150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2 159. 151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of 160. 152. INGREDIENTS.--5 oz. of sago, 2 quarts of stock No. 105. 161. 153. INGREDIENTS.--5 oz. of semolina, 2 quarts of boiling stock, No. 162. 154. INGREDIENTS.--4 eggs, 1/2 pint of cream, 2 oz. of fresh butter, 163. 155. INGREDIENTS.--As much spinach as, when boiled, will half fill a 164. 156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106. 165. 157. INGREDIENTS.--3 oz. of butter, 9 good-sized turnips, 4 onions, 2 166. 158. INGREDIENTS.--4 young vegetable marrows, or more, if very small, 167. 159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, 168. 160. INGREDIENTS.--Equal quantities of onions, carrots, turnips; 1/4 lb. 169. 161. INGREDIENTS.--6 potatoes, 4 turnips, or 2 if very large; 2 carrots, 170. 162. INGREDIENTS.--1-1/2 lb. of bacon, stuck with cloves; 1/2 oz. of 171. 163. INGREDIENTS.--1/4 lb. of vermicelli, 2 quarts of clear gravy stock, 172. 164. INGREDIENTS.--1/4 lb. of sweet almonds, 1/4 lb. of cold veal or 173. 165. INGREDIENTS.--An ox-cheek, any pieces of trimmings of beef, which 174. 166. INGREDIENTS.--4 lbs. of shin of beef, 3 carrots, 2 turnips, a large 175. 167. INGREDIENTS.--1/2 a calf's head, 1 onion stuck with cloves, a very 176. 168. INGREDIENTS.--3 sets of goose or duck giblets, 2 lbs. of shin of 177. 169. INGREDIENTS.--6 lbs. of shin of beef, a knuckle of veal weighing 5 178. 170. INGREDIENTS.--A hare fresh-killed, 1 lb. of lean gravy-beef, a 179. 171. INGREDIENTS.--Half an ox's head, 1 pint of split peas, 3 carrots, 6 180. 172. INGREDIENTS.--1/2 a calf's head, 1/4 lb. of butter, 1/4 lb. of lean 181. 173. INGREDIENTS.--A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels, 182. 174. INGREDIENTS.--2 tablespoonfuls of curry powder, 6 onions, 1 clove 183. 175. INGREDIENTS.--A neck of mutton about 5 or 6 lbs., 3 carrots, 3 184. 176. INGREDIENTS.--An ox-cheek, 2 oz. of butter, 3 or 4 slices of lean 185. 177. INGREDIENTS.--2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 186. 178. INGREDIENTS.--2 partridges, 3 slices of lean ham, 2 shred onions, 1 187. 179. INGREDIENTS.--2 pheasants, 1/4 lb. of butter, 2 slices of ham, 2 188. 180. INGREDIENTS.--2 knuckles of veal, 3 shins of beef, 1 large faggot 189. 181. INGREDIENTS.--2 large rabbits, or 3 small ones; a faggot of savoury 190. 182. Ingredients.--Any bones and remains of any cold game, such as of 191. 183. INGREDIENTS.--1 large fowl, 1 oz. of sweet almonds, the crumb of 1 192. 184. INGREDIENTS.--Any remains of roast chickens, 1/2 teacupful of rice, 193. 185. INGREDIENTS.--Any pieces of salt beef or pork, say 2 lbs.; 4 194. 186. INGREDIENTS.--2 lbs. of beef, 5 onions, 5 turnips, 3/4 lb. of 195. 187. INGREDIENTS.--1/2 lb. of beef, mutton, or pork; 1/2 pint of split 196. 188. INGREDIENTS.--2 quarts of medium stock, No. 105, the remains of a 197. 189. INGREDIENTS.--A turtle, 6 slices of ham, 2 knuckles of veal, 1 198. 190. INGREDIENTS.--Remains of a cold tongue, 2 lbs. of shin of beef, any 199. 191. INGREDIENTS.--2 lbs. of shin of beef, 3 quarts of water, 1 pint of 200. 192. INGREDIENTS.--2 lbs. of beef or veal (these can be omitted), any 201. 193. INGREDIENTS.--50 crayfish, 1/4 lb. of butter, 6 anchovies, the 202. 194. INGREDIENTS.--3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of 203. 195. INGREDIENTS.--3 large lobsters, or 6 small ones; the crumb of a 204. 196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint 205. 197. INGREDIENTS.--2 quarts of good mutton broth, 6 dozen oysters, 2 oz. 206. 198. INGREDIENTS.--2 quarts of fish stock or water, 2 pints of prawns, 207. CHAPTER VII. 208. 199. IN NATURAL HISTORY, FISHES form the fourth class in the system of 209. 200. IN STUDYING THE CONFORMATION OF FISHES, we naturally conclude that 210. 201. THE PRINCIPAL INSTRUMENTS EMPLOYED BY FISHES to accelerate their 211. 202. THE BODIES OF FISHES are mostly covered with a kind of horny 212. 203. THE RESPIRATION OF FISHES is effected by means of those comb-like 213. 204. THE POSITIONS OF THE TEETH OF FISHES are well calculated to excite 214. 205. ALTHOUGH NATURALISTS HAVE DIVIDED FISHES into two great tribes, the 215. 206. SOME OF THE ORGANS OF SENSE IN FISHES are supposed to be possessed 216. 207. WITH RESPECT TO THE FOOD OF FISHES, this is almost universally 217. 208. THE FECUNDITY OF FISHES has been the wonder of every natural 218. 209. IN REFERENCE TO THE LONGEVITY OF FISHES, it is affirmed to surpass 219. 210. FISHES ARE EITHER SOLITARY OR GREGARIOUS, and some of them migrate 220. 211. AS THE NUTRITIVE PROPERTIES OF FISH are deemed inferior to those of 221. 212. PASSING FROM AFRICA TO EUROPE, we come amongst a people who have, 222. 213. THE GEOGRAPHICAL SITUATION OF GREECE was highly favourable for the 223. 214. AS THE ROMANS, in a great measure, took their taste in the fine 224. 215. THE LOVE OF FISH among the ancient Romans rose to a real mania. 225. 216. FROM ROME TO GAUL is, considering the means of modern locomotion, 226. 217. FROM GAUL WE CROSS TO BRITAIN, where it has been asserted, by, at 227. 218. THE GENERAL USE OF FISH, as an article of human food among 228. 219. IN DRESSING FISH, of any kind, the first point to be attended to, 229. 220. WHEN FISH IS CHEAP AND PLENTIFUL, and a larger quantity is 230. 221. FISH SHOULD BE PUT INTO COLD WATER, and set on the fire to do very 231. 222. IN GARNISHING FISH, great attention is required, and plenty of 232. 223. IF FISH IS TO BE FRIED OR BROILED, it must be dried in a nice soft 233. 224. WHEN FISH IS BROILED, it must be seasoned, floured, and laid on a 234. 225. IN CHOOSING FISH, it is well to remember that it is possible it may 235. CHAPTER VIII. 236. 226. INGREDIENTS.--1 tablespoonful of oil, 1/2 a glass of white wine, 237. 227. INGREDIENTS.--2 dozen anchovies, 1/2 lb. of fresh butter. 238. 228. INGREDIENTS.--Toast 2 or 3 slices of bread, or, if wanted very 239. 227. Made mustard, or a few grains of cayenne, may be added to the paste 240. 229. INGREDIENTS.--1/2 pint of port wine, a saltspoonful of salt, 2 241. 230. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little 242. 231. Cod may be boiled whole; but a large head and shoulders are quite 243. 232. INGREDIENTS.--Sufficient water to cover the fish; 5 oz. of salt to 244. 233. INGREDIENTS.--Sufficient water to cover the fish. 245. 234. INGREDIENTS.--For forcemeat, 12 chopped oysters, 3 chopped 246. 235. INGREDIENTS.--Any remains of cold cod, 12 oysters, sufficient 247. 236. INGREDIENTS.--2 slices of cod; pepper and salt to taste; 1/2 a 248. 237. INGREDIENTS.--2 slices of large cod, or the remains of any cold 249. 238. INGREDIENTS.--1 large slice of cod, 1 oz. of butter, 1 chopped 250. 239. INGREDIENTS.--Any remains of cold cod, 4 tablespoonfuls of béchamel 251. 240. INGREDIENTS.--2 slices of cod, 1/4 lb. of butter, a little chopped 252. 241. INGREDIENTS.--2 slices of crimped cod, 1 shalot, 1 slice of ham 253. 242. INGREDIENTS--1 carp, forcemeat, bread crumbs, 1 oz. butter, 1/2 254. 243. INGREDIENTS.--1 carp, salt, stock No. 105, 2 onions, 6 cloves, 12 255. 244. INGREDIENTS.--1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; 256. 245. INGREDIENTS.--1 crab, nutmeg, salt and pepper to taste, 3 oz. of 257. 246. Crayfish should be thrown into boiling water, to which has been 258. 247. INGREDIENTS.--100 crayfish; pounded mace, pepper and salt to taste, 259. 248. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 260. 249. INGREDIENTS.--4 small eels, sufficient water to cover them; a large 261. 250. INGREDIENTS.--2 lbs. of eels, 1 pint of rich strong stock, No. 104, 262. 251. INGREDIENTS.--2 lbs. of middling-sized eels, 1 pint of medium 263. 252. INGREDIENTS.--1 lb. of eels, 1 egg, a few bread crumbs, hot lard. 264. 253. INGREDIENTS.--1 lb. of eels, a little chopped parsley, 1 shalot; 265. 254. INGREDIENTS.--1 large eel; pepper and salt to taste; 2 blades of 266. 255. INGREDIENTS.--2 lbs. of eels, 1 carrot, 1 onion, a little flour, 1 267. 256. INGREDIENTS.--5 or 6 young onions, a few mushrooms, when 268. 257. INGREDIENTS.--Any remains of cold fish, such as cod or haddock; 2 269. 258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of 270. 259. INGREDIENTS.--Sufficient water to cover the flounders, salt in the 271. 260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard. 272. 261. INGREDIENTS.--Egg and bread crumbs sufficient for the quantity of 273. 262. INGREDIENTS.--1 gurnet, 6 oz. of salt to each gallon of water. 274. 263. INGREDIENTS.--A nice forcemeat (_see_ Forcemeats), butter to taste, 275. 264. INGREDIENTS.--Sufficient water to cover the fish; 1/4 lb. of salt 276. 265. Dried haddock should be gradually warmed through, either before or 277. 266. INGREDIENTS.--1 large thick haddock, 2 bay-leaves, 1 small bunch of 278. 267. The best way to cook these is to make incisions in the skin across 279. 268. INGREDIENTS.--12 herrings, 4 bay-leaves, 12 cloves, 12 allspice, 2 280. 269. INGREDIENTS.--Any cold fish, 1 teacupful of boiled rice, 1 oz. of 281. 270. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 282. 271. INGREDIENTS.--1 lobster, 2 oz. of butter, grated nutmeg; salt, 283. 272. INGREDIENTS.--1 hen lobster, lettuces, endive, small salad 284. 273. INGREDIENTS.--1 lobster, 4 tablespoonfuls of white stock, 2 285. 274. INGREDIENTS.--1 lobster, 2 onions, 1 oz. butter, 1 tablespoonful of 286. 275. INGREDIENTS.--1 large hen lobster, 1 oz. fresh butter, 1/2 287. 276. When the lobster is boiled, rub it over with a little salad-oil, 288. 277. INGREDIENTS.--Minced lobster, 4 tablespoonfuls of béchamel, 6 drops 289. 278. INGREDIENTS.--2 lobsters; seasoning to taste, of nutmeg, pounded 290. 279. INGREDIENTS.--4 middling-sized mackerel, a nice delicate forcemeat 291. 280. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 292. 281. INGREDIENTS.--Pepper and salt to taste, a small quantity of oil. 293. 282. INGREDIENTS.--2 large mackerel, 1 oz. butter, 1 small bunch of 294. 283. INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4 295. 284. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 296. 285. INGREDIENTS.--Oiled paper, thickening of butter and flour, 1/2 297. 286. INGREDIENTS.--3 dozen oysters, 2 oz. butter, 1 tablespoonful of 298. 287. INGREDIENTS.--Oysters, say 1 pint, 1 oz. butter, flour, 2 299. 288. INGREDIENTS.--1 pint of oysters, 1 oz. of butter, flour, 1/3 pint 300. 289. INGREDIENTS.--2 dozen oysters, 2 oz. butter, 3 tablespoonfuls of 301. 290. Put them in a tub, and cover them with salt and water. Let them 302. 291. INGREDIENTS.--1/2 pint of oysters, 2 eggs, 1/2 pint of milk, 303. 292. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 304. 293. INGREDIENTS.--Egg and bread crumbs, hot lard. 305. 294. INGREDIENTS.--Equal quantities of stock No. 105 and sherry, 1 306. 295. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little 307. 296. INGREDIENTS.--1 or 2 pike, a nice delicate stuffing (_see_ 308. 298. INGREDIENTS.--4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1 309. 299. INGREDIENTS.--1/4 lb. salt to each gallon of water. 310. 300. Cover a dish with a large cup reversed, and over that lay a small 311. 301. INGREDIENTS.--6 oz. of salt to each gallon of water,--sufficient 312. 302. INGREDIENTS.--2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful 313. 303. INGREDIENTS.--A piece of salmon, say 3 lbs., a high seasoning of 314. 304. Salmon is frequently dressed in this way at many fashionable 315. 305. INGREDIENTS.--Any remains of boiled salmon, 3/4 pint of strong or 316. 306. Cut the slices 1 inch thick, and season them with pepper and salt; 317. 307. INGREDIENTS.--2 slices of salmon, 2 chopped shalots, a little 318. 308. INGREDIENTS.--Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole 319. 309. INGREDIENTS.--Salmon; pounded mace, cloves, and pepper to taste; 3 320. 310. INGREDIENTS.--1 bream. Seasoning to taste of salt, pepper, and 321. 311. INGREDIENTS.--1 shad, oil, pepper, and salt. 322. 312. INGREDIENTS.--1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1 323. 313. INGREDIENTS.--1 pint of picked prawns or shrimps, 3/4 pint of stock 324. 314. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 325. 315. INGREDIENTS.--1/8 lb. of salt to each gallon of water. 326. 316. INGREDIENTS.--2 or 3 slices of skate, 1/2 pint of vinegar, 2 oz. of 327. 317. INGREDIENTS.--Skate, sufficient vinegar to cover them, salt and 328. 318. INGREDIENTS.--12 smelts, bread crumbs, 1/4 lb. of fresh butter, 2 329. 319. INGREDIENTS.--Egg and bread crumbs, a little flour; boiling lard. 330. 320. INGREDIENTS.--2 soles, 1/4 lb. of butter, egg, and bread crumbs, 331. 321. INGREDIENTS.--1/4 lb. salt to each gallon of water. 332. 322. INGREDIENTS.--The remains of cold boiled sole or cod, seasoning to 333. 323. INGREDIENTS.--2 soles; salt, cayenne, and pounded mace to taste; 334. 324. INGREDIENTS.--2 soles; salt, pepper, and grated nutmeg to taste; 335. 325. INGREDIENTS.--2 middling-sized soles, 1 small one, 1/2 teaspoonful 336. 326. Soles for filleting should be large, as the flesh can be more 337. 327. INGREDIENTS.--2 middling-sized soles, hot lard or clarified 338. 328. INGREDIENTS.--1 pint of milk, 1 pint of water, 1 oz. butter, 1 oz. 339. 329. Sprats should be cooked very fresh, which can be ascertained by 340. 330. INGREDIENTS.--2 eggs, flour, bread crumbs; seasoning of salt and 341. 331. Dried sprats should be put into a basin, and boiling water poured 342. 332. INGREDIENTS.--1 small sturgeon, salt and pepper to taste, 1 small 343. 333. INGREDIENTS.--Veal stuffing, buttered paper, the tail-end of a 344. 334. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of port wine, 1 345. 335. INGREDIENTS.--1/2 pint of stock No. 105, 1/2 pint of Madeira or 346. 336. INGREDIENTS.--2 middling-sized trout, 1/2 onion cut in thin slices, 347. 337. INGREDIENTS.--6 oz. of salt to each gallon of water. 348. 338. Take the crumb of a stale loaf, cut it into small pyramids with 349. 339. INGREDIENTS.--The remains of cold turbot, lobster sauce left from 350. 340. INGREDIENTS.--The remains of cold turbot, Italian sauce. (See 351. 341. INGREDIENTS.--The remains of cold turbot. For sauce, 2 oz. of 352. 342. INGREDIENTS.--Remains of cold turbot, béchamel (_see_ Sauces), 353. 343. INGREDIENTS.--1/4 lb. of salt to each gallon of water. 354. 344. INGREDIENTS.--Salt and water, flour. 355. 345. INGREDIENTS.--Egg and bread crumbs, a little flour, hot lard or 356. 346. INGREDIENTS.--4 whiting, butter, 1 tablespoonful of minced parsley, 357. 347. INGREDIENTS.-1 bunch of sweet herbs chopped very fine; butter. 358. 348. INGREDIENTS.--A little flour, hot lard, seasoning of salt. 359. 349. INGREDIENTS.--2 tench, 2 eels, 2 onions, a faggot of herbs, 4 360. 350. INGREDIENTS.--Remains of cold fish of any sort, 1/2 pint of cream, 361. 351. INGREDIENTS.--Any cold fish, 1 egg, milk, 1 large blade of pounded 362. 352. Perch, tench, soles, eels, and flounders are considered the best 363. 353. SUPPLY OF FISH TO THE LONDON MARKET.--From Mr. Mayhew's work on 364. CHAPTER IX. 365. 354. AN ANECDOTE IS TOLD of the prince de Soubise, who, intending to 366. 355. THE PREPARATION AND APPEARANCE OF SAUCES AND GRAVIES are of the 367. 356. THE GENERAL BASIS OF MOST GRAVIES and some sauces is the same stock 368. 357. BROWN SAUCES, generally speaking, should scarcely be so thick as 369. 358. SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or 370. 359. GRAVIES AND SAUCES SHOULD BE SENT TO TABLE VERY HOT; and there is 371. 360. ALTHOUGH PICKLES MAY BE PURCHASED at shops at as low a rate as they 372. 361. FOR FORCEMEATS, SPECIAL ATTENTION IS NECESSARY. The points which 373. CHAPTER X. 374. 362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted 375. 363. INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece 376. 364. INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne 377. 365. INGREDIENTS.--1 bunch of green asparagus, salt, 1 oz. of fresh 378. 366. INGREDIENTS.--4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices 379. 367. INGREDIENTS.--1 small bunch of parsley, 2 cloves, 1/2 bay-leaf, 1 380. 368. INGREDIENTS.--2 onions, 1 blade of mace, mushroom trimmings, a 381. 369. INGREDIENTS.--Sufficient vinegar to cover the beets, 2 oz. of whole 382. 370. INGREDIENTS.--1 tablespoonful of scraped horseradish, 1 teaspoonful 383. 371. INGREDIENTS.--1 pint of milk, 3/4 of the crumb of a stale loaf, 1 384. 372. INGREDIENTS.--Giblets of poultry, 3/4 lb. of the crumb of a stale 385. 373. The browning for soups (_see_ No. 108) answers equally well for 386. 374. INGREDIENTS.--1/4 lb. of butter, 1 tablespoonful of minced parsley, 387. 375. Put the butter in a basin before the fire, and when it melts, stir 388. 376. INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1 389. 377. INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to 390. 378. INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour, 391. 380. INGREDIENTS.--1 teaspoonful of flour, 2 oz. butter, 1/3 pint of 392. 381. INGREDIENTS.--1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of 393. 382. INGREDIENTS.--1/2 pint of melted butter (No. 376), 3 tablespoonfuls 394. 383. INGREDIENTS.--1/2 pint of melted butter No. 376, 3 dessertspoonfuls 395. 384. INGREDIENTS.--1/2 pint of melted butter, No. 376, 2 tablespoonfuls 396. 385. INGREDIENTS.--Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of 397. 386. INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit, 398. 387. INGREDIENTS.--6 heads of celery, 1 pint of white stock, No. 107, 2 399. 388. INGREDIENTS.--4 heads of celery, 1/2 pint of melted butter, made 400. 389. INGREDIENTS.--1/4 oz. of celery-seed, 1 pint of vinegar. 401. 390. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2 402. 391. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of stock No. 105, 2 403. 392. INGREDIENTS.--1-1/2 lbs. of moist sugar, 3/4 lb. of salt, 1/4 lb. 404. 393. INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar. 405. 394. INGREDIENTS.-1 glass of port wine, 2 tablespoonfuls of Harvey's 406. 395. Consommé is made precisely in the same manner as stock No. 107, 407. 396. INGREDIENTS.--1 crab; salt, pounded mace, and cayenne to taste; 1/2 408. 397. INGREDIENTS.--1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of 409. 398. INGREDIENTS.--3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls 410. 399. INGREDIENTS.--1 oz. of whole pepper, 1 oz. of bruised ginger; 411. 400. INGREDIENTS.--3 or four cucumbers, 1/2 pint of white stock, No. 412. 401. INGREDIENTS.--10 large cucumbers, or 12 smaller ones, 1 quart of 413. 402. INGREDIENTS.--Cucumbers, salt. 414. 403. INGREDIENTS.--Salt and water; 1 lb. of lump sugar, the rind of 1 415. 404. INGREDIENTS.--1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 416. 405. INGREDIENTS.--1/2 teaspoonful of flour, 2 oz. of butter, 4 417. 406. INGREDIENTS.--6 tablespoonfuls of Béchamel, No. 367, seasoning to 418. 407. INGREDIENTS.--16 eggs, 1 quart of vinegar, 1/2 oz. of Black pepper, 419. 408. INGREDIENTS.--8 eggs, a little flour; seasoning to taste of salt. 420. 409. INGREDIENTS.--4 eggs, 1/2 pint of melted butter, No. 376; when 421. 410. INGREDIENTS.--1/4 pint of walnut ketchup, 1/4 pint of mushroom 422. 411. INGREDIENTS.--2 slices of lean ham, 1 lb. of veal, 1-1/2 pint of 423. 412. INGREDIENTS.--1/2 pint of melted butter, No. 376, rather more than 424. 413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut 425. 414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of 426. 415. INGREDIENTS.--1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, 427. 416. INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat 428. 417. INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind 429. 418. INGREDIENTS.--3 oz. of bread crumbs, 1 teaspoonful of minced 430. 419. It will be well to state, in the beginning of this recipe, that 431. 420. INGREDIENTS.--The crumb of 2 penny rolls, 4 tablespoonfuls of white 432. 421. Put the udder into a stewpan with sufficient water to cover it; let 433. 422. INGREDIENTS.--Equal quantities of veal, panada (No. 420), and 434. 423. SOYER'S RECIPE FOR FORCEMEATS.--Take a pound and a half of lean 435. 424. Cut the bread into thin slices, place them in a cool oven 436. 425. Cut the bread into thin slices, and stamp them out in whatever 437. 426. Proceed as above, by frying some slices of bread cut in any 438. 427. INGREDIENTS.--1 small carrot, a small faggot of sweet herbs, 439. 428. INGREDIENTS.--Salt and water, 1 oz. of bruised ginger, 1/2 oz. of 440. 429. INGREDIENTS.--1 pint of green gooseberries, 3 tablespoonfuls of 441. 430. INGREDIENTS.--Stock No. 104 or 107, doubling the quantity of meat 442. 431. INGREDIENTS.--1/4 pint of sorrel-juice, 1 glass of sherry, 1/2 pint 443. 432. Either of the stocks, Nos. 104, 105, or 107, will be found to 444. 433. INGREDIENTS.--Gravy, salt. 445. 434. INGREDIENTS.--1/2 lb. of shin of beef, 1/2 onion, 1/4 carrot, 2 or 446. 435. INGREDIENTS.--1/2 lb. of lean beef, 1/2 pint of cold water, 1 447. 436. INGREDIENTS.--2 oz. of butter, 2 large onions, 2 lbs. of shin of 448. 437. INGREDIENTS.--2 large onions, 1 large carrot, 2 oz. of butter, 3 449. 438. INGREDIENTS.--2 lbs. of shin of beef, 1 large onion or a few 450. 439. INGREDIENTS.--The necks, feet, livers, and gizzards of the fowls, 1 451. 440. INGREDIENTS.--Bones and trimmings of the cooked joint intended for 452. 441. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of lean ham, 1 onion 453. 442. INGREDIENTS.--2 slices of nicely flavoured lean ham, any poultry 454. 443. INGREDIENTS.--Bones and trimmings of cold roast or boiled veal, 455. 444. INGREDIENTS.--Trimmings of venison, 3 or 4 mutton shank-bones, salt 456. 445. On a very dry day, gather the herbs, just before they begin to 457. 446. INGREDIENTS.--1 oz. of dried lemon-thyme, 1 oz. of dried winter 458. 447. INGREDIENTS.--4 tablespoonfuls of grated horseradish, 1 teaspoonful 459. 448. INGREDIENTS.--1/4 lb. of scraped horseradish, 1 oz. of minced 460. 449. INGREDIENTS.--1/4 lb. of coriander-seed, 1/4 lb. of turmeric, 2 oz. 461. 450. INGREDIENTS.--1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2 462. 451. INGREDIENTS.--To each gallon of vinegar allow 6 cloves of garlic, 463. 452. INGREDIENTS.--8 oz. of sharp, sour apples, pared and cored; 8 oz. 464. 453. INGREDIENTS.--A few chopped mushrooms and shalots, 1/2 pint of 465. 454. INGREDIENTS.--1/2 pint of white stock, No. 107; 2 tablespoonfuls of 466. 455. INGREDIENTS.--6 lemons, 2 quarts of boiling water; to each quart of 467. 456. INGREDIENTS.--6 lemons, 1 lb. of fine salt; to each quart of 468. 457. INGREDIENTS.--1 small lemon, 3/4 pint of melted butter, No. 380. 469. 458. INGREDIENTS.--3/4 pint of cream, the rind and juice of 1 lemon, 1/2 470. 459. INGREDIENTS.--Walnuts. To each quart of walnut-juice allow 3 quarts 471. 460. INGREDIENTS.--1 pint of brandy, the rind of two small lemons, 2 oz. 472. 461. INGREDIENTS.--The yolks of 3 eggs, 8 tablespoonfuls of milk or 473. 462. INGREDIENTS.--The liver of a fowl, one lemon, salt to taste, 1/2 474. 463. INGREDIENTS.--The liver of a fowl, one tablespoonful of minced 475. 464. INGREDIENTS.--1 middling-sized hen lobster, 3/4 pint of melted 476. 465. INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced 477. 466. INGREDIENTS.--1 slice of minced ham, a few poultry-trimmings, 2 478. 467. INGREDIENTS.--1/2 pint of melted butter, No. 376; 1 heaped 479. 468. INGREDIENTS.--The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 480. 469. INGREDIENTS.--4 dessertspoonfuls of chopped mint, 2 481. 470. INGREDIENTS.--Vinegar, mint. 482. 471. INGREDIENTS.--To each gallon of vinegar allow 1/4 lb. of bruised 483. 472. INGREDIENTS.--To each peck of mushrooms 1/2 lb. of salt; to each 484. 473. _Mode_.--Wipe them clean, take away the brown part, and peel off 485. 474. INGREDIENTS.--1/2 pint of button mushrooms, 1/2 pint of good beef 486. 475. INGREDIENTS.--Rather more than 1/2 pint of button mushrooms, 487. 476. INGREDIENTS.--1/2 pint of melted butter, made with milk, No. 380; 488. 477. INGREDIENTS.--1/2 peck of large mushrooms, 2 onions, 12 cloves, 1/4 489. 478. INGREDIENTS.--Sufficient vinegar to cover the mushrooms; to each 490. 479. INGREDIENTS.--1 pint of mushroom-buttons, salt to taste, a little 491. 480. INGREDIENTS.--Mustard, salt, and water. 492. 481. INGREDIENTS.--Horseradish vinegar, cayenne, 1/2 a teacupful of 493. 482. INGREDIENTS.--To each pint of vinegar, 1 oz. of salt, 6 494. 483. INGREDIENTS.--1/2 pint of Béchamel, No. 367, 1 bay-leaf, seasoning 495. 484. INGREDIENTS.--9 large onions, or 12 middling-sized ones, 1 pint of 496. 485. INGREDIENTS.--6 large onions, rather more than 1/2 pint of good 497. 486. INGREDIENTS.--Pickling onions; to each quart of vinegar, 2 498. 487. INGREDIENTS.--1 gallon of pickling onions, salt and water, milk; to 499. 488. INGREDIENTS.--1/2 pint of white stock, No. 107, 1 small onion, 3 or 500. 489. INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 oz. of chopped suet 501. 490. INGREDIENTS.--Sufficient oysters to fill a pint measure, 1 pint of 502. 491. INGREDIENTS.--100 oysters; to each 1/2 pint of vinegar, 1 blade of 503. 492. INGREDIENTS.--3 dozen oysters, 1/2 pint of melted butter, made with 504. 493. INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of 505. 494. INGREDIENTS.--Parsley, hot lard or clarified dripping. 506. 495. Procure some nice young parsley; wash it and dry it thoroughly in a 507. 496. Use freshly-gathered parsley for keeping, and wash it perfectly 508. 497. INGREDIENTS.--Equal quantities of medium-sized onions, cucumbers, 509. 498. INGREDIENTS.--Red cabbages, salt and water; to each quart of 510. 499. INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter, 511. 500. INGREDIENTS.--1/2 pint of walnut pickle, 1/2 pint of port wine, 1 512. 501. INGREDIENTS.--1 teaspoonful of mushroom ketchup, 1 teaspoonful of 513. 502. INGREDIENTS.--2-1/2 pints of walnut pickle, 1-1/2 oz. of shalots, 1 514. 503. INGREDIENTS.--4 eggs, 1/2 tablespoonful of made mustard, salt and 515. 504. INGREDIENTS.--4 large onions, 10 sage-leaves, 1/4 lb. of bread 516. 505. SOYER'S RECIPE FOR GOOSE STUFFING.--Take 4 apples, peeled and 517. 506. INGREDIENTS.--1 teaspoonful of mixed mustard, 1 teaspoonful of 518. 507. INGREDIENTS.--4 eggs, 1 teaspoonful of mixed mustard, 1/4 519. 508. INGREDIENTS.--1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of 520. 509. INGREDIENTS.--1/2 pint of sauce tournée (No. 517), the yolks of 2 521. 510. INGREDIENTS.--Green walnuts. To every pint of juice, 1 lb. of 522. 511. INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of 523. 512. INGREDIENTS.--1/2 pint of Espagnole (No. 411), 3 onions, 2 524. 513. INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small 525. 514. INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a 526. 515. INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 527. 516. INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1 528. 517. INGREDIENTS.--1 pint of white stock (No. 107), thickening of flour 529. 518. INGREDIENTS.--A small jar of red-currant jelly, 1 glass of port 530. 519. INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington 531. 520. INGREDIENTS.--6 oz. of lean pork, 6 oz. of fat pork, both weighed 532. 521. INGREDIENTS.--3 lbs. of shin of beef, 1 calf's-foot, 3 lbs. of 533. 522. INGREDIENTS.--1/3 pint of melted butter (No. 376), 1/4 pint of 534. 523. INGREDIENTS.--2 handfuls of spinach. 535. 524. INGREDIENTS.--3 drachms each of ginger, black pepper, and cinnamon, 536. 525. INGREDIENTS.--6 oz. of butter, 9 oz. of flour. 537. 526. Allow the same proportions of butter and flour as in the preceding 538. 527. INGREDIENTS.--Onions, vinegar; salt and cayenne to taste. 539. 528. INGREDIENTS.--1/2 oz. of cayenne pepper, 5 cloves of garlic, 2 540. 529. INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt 541. 530. INGREDIENTS.--To every quart of tomato-pulp allow 1 pint of cayenne 542. 531. INGREDIENTS.--1 dozen tomatoes, 2 teaspoonfuls of the best powdered 543. 532. INGREDIENTS.--3 dozen tomatoes; to every pound of tomato-pulp allow 544. 533. INGREDIENTS.--To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb. 545. 534. INGREDIENTS.--100 walnuts, salt and water. To each quart of vinegar 546. 535. INGREDIENTS.--100 walnuts, 1 handful of salt, 1 quart of vinegar, 547. 536. INGREDIENTS.--1/2 sieve of walnut-shells, 2 quarts of water, salt, 548. 537. INGREDIENTS.--1/2 pint of white stock (No. 107), 1/2 pint of cream, 549. 538. INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a 550. 539. INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of 551. CHAPTER XI. 552. 540. In Our "INTRODUCTION TO COOKERY" (_see_ No. 76) we have described 553. 541. BRILLAT SAVARIN says, that raw flesh has but one 554. 542. SUBSEQUENTLY TO THE CROAT MODE, which, doubtless, was in fashion in 555. 543. THE INHABITANTS OF THE MARIAN ISLANDS, which were discovered in 556. 544. FIRE HAVING BEEN DISCOVERED, mankind endeavoured to make use of it 557. 545. MEAT, THEN, PLACED ON BURNING FUEL was found better than when raw: 558. 546. HAVING THUS BRIEFLY TRACED A HISTORY OF GASTRONOMICAL PROGRESSES, 559. 547. IN THIS COUNTRY, plain boiling, roasting, and baking are the usual 560. 548. THESE INTERESTING FACTS, discovered in the laboratory, throw a 561. 549. THE JUICE OF FLESH IS WATER, holding in solution many substances 562. 550. DURING THE OPERATIONS OF BOILING, BOASTING, AND BAKING, fresh beef 563. 551. THE DIFFERENCE BETWEEN ROASTING MEAT AND BAKING IT, may be 564. 552. SHOULD THE OVEN BE VERY BRISK, it will be found necessary to cover 565. 553. BY MEANS OF A JAR, many dishes, which will be enumerated under 566. 554. ALL DISHES PREPARED FOR BAKING should be more highly seasoned than 567. 555. A BAKING-DISH, of which we give an engraving, should not be less 568. 556. BOILING, or the preparation of meat by hot water, though one of the 569. 557. MANY WRITERS ON COOKERY assert that the meat to be boiled should be 570. 558. THE OBJECTIONS WE HAVE RAISED to the practice of putting meat on 571. 559. FOR BOILING MEAT, the softer the water is, the better. When spring 572. 560. THE FIRE MUST BE WATCHED with great attention during the operation 573. 561. THE TEMPERATURE AT WHICH WATER BOILS, under usual circumstances, is 574. 562. THE SCUM WHICH RISES to the surface of the pot during the operation 575. 563. WHEN TAKEN FROM THE POT, the meat must be wiped with a clean cloth, 576. 564. THE TIME ALLOWED FOR THE OPERATION OF BOILING must be regulated 577. 565. A FEW OBSERVATIONS ON THE NUTRITIVE VALUE OF SALTED MEAT may be 578. 566. THE VESSELS USED FOR BOILING should be made of cast-iron, well 579. 567. IN STEWING, IT IS NOT REQUISITE to have so great a heat as in 580. 568. THE HOT-PLATE is a modern improvement on the old kitchen ranges, 581. 569. GENERALLY SPEAKING, small dishes only are prepared by this mode of 582. 570. THE UTENSILS USED FOR BROILING need but little description. The 583. 571. THIS VERY FAVOURITE MODE OF COOKING may be accurately described as 584. 572. THE PHILOSOPHY OF FRYING consists in this, that liquids subjected 585. 573. IT IS TO BE ESPECIALLY REMEMBERED, in connection with frying, that 586. 574. THE UTENSILS USED FOR THE PURPOSES OF FRYING are confined to 587. 575. GAS-COOKING can scarcely now be considered a novelty,--many 588. 576. THERE ARE, HOWEVER, WE THINK, MANY OBJECTIONS to this mode of 589. 577. OF THE VARIOUS METHODS OF PREPARING MEAT, ROASTING is that which 590. 578. IF A SPIT is used to support the meat before the fire, it should be 591. 579. KITCHENS IN LARGE ESTABLISHMENTS are usually fitted with what are 592. 580. THE BOTTLE-JACK, of which we here give an illustration, with the 593. 581. IN STIRRING THE FIRE, or putting fresh coals on it, the 594. 582. UNDER EACH PARTICULAR RECIPE there is stated the time required for 595. 583. WHITE MEATS, AND THE MEAT OF YOUNG ANIMALS, require to be very well 596. 584. MUTTON AND BEEF, on the other hand, do not, generally speaking, 597. CHAPTER XII. 598. 585. BY THE GENERAL ASSENT OF MANKIND, THE EMPIRE OF NATURE has been 599. 586. THIS CLASS OF ANIMALS embraces all those that nourish their young 600. 587. THE GENERAL CHARACTERISTICS OF THE MAMMALIA have been frequently 601. 588. ACCORDING TO THE DESIGN AND END OF NATURE, mammiferous animals are 602. 589. IN THE GENERAL ECONOMY OF NATURE, this class of animals seems 603. 590. AMONG THE VARIOUS BREEDS OF THE OX, upon which man has bestowed his 604. 591. LONG-HORNS.--This is the prevailing breed in our midland counties 605. 592. THE ALDERNEY.--Among the dairy breeds of England, the Alderney 606. 593. SCOTTISH BREEDS.--Of these the Kyloe, which belongs to the 607. 594. The general Mode of Slaughtering Oxen in this country is by 608. 595. THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in 609. 596. THE MEAT ON THOSE PARTS OF THE ANIMAL in which the muscles are 610. 597. THE NAMES OF THE SEVERAL JOINTS in the hind and fore quarters of a 611. 1. Sirloin.--The two sirloins, cut together in one joint, form a baron; 612. 8. Thin flank,--boiling. 613. 9. Five ribs, called the fore-rib.--This is considered the primest 614. 10. Four ribs, called the middle-rib,--greatly esteemed by housekeepers 615. 12. Leg-of-mutton piece,--the muscles of the shoulder dissected from the 616. 14. Neck, clod, and sticking-piece,--used for soups, gravies, stocks, 617. 15. Shin,--stewing. 618. CHAPTER XIII. 619. 598. INGREDIENTS.--About 2 lbs. of cold roast beef, 2 small onions, 1 620. 599. INGREDIENTS.--Slices of cold roast beef, salt and pepper to taste, 621. 600. INGREDIENTS.--6 oz. of flour, 2 eggs, not quite 1 pint of milk, 622. 601. INGREDIENTS.--About 3 lbs. of clod or sticking of beef, 2 oz. of 623. 602. INGREDIENTS.--6 or 7 lbs. of the thick flank of beef, a few slices 624. 603. INGREDIENTS.--3 dozen oysters, ingredients for oyster sauce (see 625. 604. INGREDIENTS.--3 lbs. of rump-steak, seasoning to taste of salt, 626. 605. INGREDIENTS.--2 lbs. of rump-steak, 2 kidneys, seasoning to taste 627. 606. INGREDIENTS.--2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt 628. 607. INGREDIENTS.--Beef, water. 629. 608. INGREDIENTS.--Beef, water. 630. 609. SOYER'S RECIPE FOR PRESERVING THE GRAVY IN SALT MEAT, WHEN IT IS TO 631. 610. INGREDIENTS.--The remains of cold roast beef; to each pound of cold 632. 611. INGREDIENTS.--Steaks, a piece of butter the size of a walnut, salt 633. 612. INGREDIENTS.--2 or 3 dozen small button mushrooms, 1 oz. of butter, 634. 613. INGREDIENTS.--2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of 635. 614. INGREDIENTS.--The bones of ribs or sirloin; salt, pepper, and 636. 615. INGREDIENTS.--1 heart, stuffing of veal forcemeat, No. 417. 637. 616. INGREDIENTS.--A few thin slices of cold boiled beef; butter, 638. 617. INGREDIENTS.--7 lbs. of the thin end of the flank of beef, 2 oz. of 639. 618. INGREDIENTS.--2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of 640. 619. INGREDIENTS.--1 lb. of rump-steak, salt and pepper to taste, 2 oz. 641. 620. INGREDIENTS.--A few slices of tolerably lean cold roast or boiled 642. 621. Good and fresh dripping answers very well for basting everything 643. 622. Put the dripping into a clean saucepan, and let it boil for a few 644. 623. INGREDIENTS.--About 4 lbs. of the inside fillet of the sirloin, 1 645. 624. INGREDIENTS.--About 3 lbs. of the inside fillet of the sirloin (a 646. 625. INGREDIENTS.--A few slices of cold salt beef, pepper to taste, 1/4 647. 626. INGREDIENTS.--Steaks, butter or clarified dripping. 648. 627. INGREDIENTS.--The remains of cold roast beef, pepper and salt to 649. 628. INGREDIENTS.--Gravy saved from the meat, 1 teaspoonful of tomato 650. 629. INGREDIENTS.--The remains of ribs or sirloin of beef, 2 onions, 1 651. 630. This is preserved by salting and drying, either with or without 652. 631. INGREDIENTS.--For a round of beef weighing 25 lbs. allow 3 oz. of 653. 632. INGREDIENTS.--1 kidney, clarified butter, pepper and salt to taste, 654. 633. INGREDIENTS.--1 kidney, 1 dessertspoonful of minced parsley, 1 655. 634. Cut the kidney into thin slices, flour them, and fry of a nice 656. 635. INGREDIENTS.--Bones, a small piece of common paste, a floured 657. 636. INGREDIENTS.--1 oz. of butter, 1 small onion, 2 tablespoonfuls of 658. 637. INGREDIENTS.--A few slices of cold roast beef, 3 oz. of butter, 659. 638. INGREDIENTS.--1 cheek, salt and water, 4 or 5 onions, butter and 660. 639. INGREDIENTS.--Ox-feet, the yolk of 1 egg, bread crumbs, parsley, 661. 640. INGREDIENTS.--2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1 662. 641. INGREDIENTS.--1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. 663. 642. INGREDIENTS.--2 lbs. of lean beef, 1 tablespoonful of water, 1/4 664. 643. INGREDIENTS.--The remains of cold roast or boiled beef, 1/4 lb. of 665. 644. INGREDIENTS.--Rib of beef bones, 1 onion chopped fine, a few slices 666. 645. INGREDIENTS.--The remains of cold roast beef; to each pound of meat 667. 646. INGREDIENTS.--About 5 lbs. of the inside of the sirloin, 2 glasses 668. 647. INGREDIENTS.--The remains of cold roast or boiled beef, seasoning 669. 648. INGREDIENTS.--From 5 to 10 lbs. of rib of beef, sufficient brine to 670. 649. INGREDIENTS.--About 6 or 8 lbs. of the brisket of beef, 4 or 5 671. 650. INGREDIENTS.--2 lbs. of rump-steak, 1 egg, 1 tablespoonful of 672. 651. INGREDIENTS.--The remains of underdone cold roast beef, bread 673. 652. INGREDIENTS.--2 tails, 1-1/2 pint of stock, No. 105, salt and 674. 653. INGREDIENTS.--4 palates, sufficient gravy to cover them (No. 438), 675. 654. INGREDIENTS.--6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of 676. 655. INGREDIENTS.--For 14 lbs. of a round of beef allow 1-1/2 lb. of 677. 656. INGREDIENTS.--About 2 lbs. of cold roast beef, 6 onions, pepper, 678. 657. INGREDIENTS.--Beef, a little salt. 679. 658. INGREDIENTS.--1 or 2 ribs of beef. 680. 659. INGREDIENTS.--Beef, a little salt. 681. 660. INGREDIENTS.--1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered 682. 661. INGREDIENTS.--10 lbs. of lean beef, 1 lb. of treacle, 1 oz. of 683. 662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; 684. 663. INGREDIENTS.--2 lbs. of rump-steak, forcemeat No. 417, pepper and 685. 664. INGREDIENTS.--A few slices of cold roast beef, 4 or 5 potatoes, a 686. 665. INGREDIENTS.--14 lbs. of the thick flank or rump of beef, 1/2 lb. 687. 666. INGREDIENTS.--About 2 lbs. of beef or rump steak, 3 onions, 2 688. 667. INGREDIENTS.--3 roots of celery, 1 pint of gravy, No. 436, 2 onions 689. 668. INGREDIENTS.--A few thick steaks of cold ribs or sirloin of beef, 2 690. 669. INGREDIENTS.--7 lbs. of a brisket of beef, vinegar and salt, 6 691. 670. INGREDIENTS.--1/2 rump of beef, sufficient stock to cover it (No. 692. 671. INGREDIENTS.--A shin of beef, 1 head of celery, 1 onion, a faggot 693. 672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and 694. 673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water. 695. 674. INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz. 696. 675. INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered 697. 676. INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 698. 677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water. 699. CHAPTER XIV. 700. 678. OF ALL WILD or DOMESTICATED ANIMALS, the sheep is, without 701. 679. THIS VALUABLE ANIMAL, of which England is estimated to maintain an 702. 680. THE GREAT OBJECT OF THE GRAZIER is to procure an animal that will 703. 681. THE MORE REMOVED FROM THE NATURE of the animal is the food on which 704. 682. NO OTHER ANIMAL, even of the same order, possesses in so remarkable 705. 683. THE DIFFERENCE IN THE QUALITY OF THE FLESH in various breeds is a 706. 684. THE NUMEROUS VARIETIES of sheep inhabiting the different regions of 707. 685. THE EFFECTS PRODUCED BY CHANGE OF CLIMATE, accident, and other 708. 686. THE SOUTH-DOWN, the LEICESTER, the BLACK-FACED, and the CHEVIOT. 709. 687. SOUTH-DOWNS.--It appears, as far as our investigation can trace the 710. 688. THE LEICESTER.--It was not till the year 1755 that Mr. Robert 711. 689. BLACK-FACED, on HEATH-BRED SHEEP.--This is the most hardy of all 712. 690. THE CHEVIOT.--From the earliest traditions, these hills in the 713. 691. THOUGH THE ROMNEY MARSHES, that wide tract of morass and lowland 714. 692. THE ROMNEY MARSH BREED is a large animal, deep, close, and compact, 715. 693. DIFFERENT NAMES HAVE BEEN GIVEN to sheep by their breeders, 716. 694. THE MODE OF SLAUGHTERING SHEEP is perhaps as humane and expeditious 717. 695. ALMOST EVERY LARGE CITY has a particular manner of cutting up, or, 718. 696. THE GENTLE AND TIMID DISPOSITION of the sheep, and its defenceless 719. 697. THE VALUE OF THE SHEEP seems to have been early understood by Adam 720. 698. THOUGH THE LAMBING SEASON IN THIS COUNTRY usually commences in 721. 699. FROM THE LARGE PROPORTION OF MOISTURE OR FLUIDS contained in the 722. 700. LAMB, in the early part of the season, however reared, is in 723. 701. IN THE PURCHASING OF LAMB FOR THE TABLE, there are certain signs by 724. 702. MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.--1, 1. Ribs; 2. 725. CHAPTER XV. 726. 703. INGREDIENTS.--The remains of any joint of cold roast mutton, 1 or 2 727. 704. INGREDIENTS.--Breast of mutton, bread crumbs, 2 tablespoonfuls of 728. 705. INGREDIENTS.--Mutton, water, salt. 729. 706. INGREDIENTS.--A small leg of mutton, weighing 6 or 7 lbs., 730. 707. INGREDIENTS.--The chump end of a loin of mutton, buttered paper, 731. 708. INGREDIENTS.--1 small leg of mutton, 4 carrots, 3 onions, 1 faggot 732. 709. INGREDIENTS.--Breast of mutton, 2 onions, salt and pepper to taste, 733. 710. INGREDIENTS.--A few slices of cold mutton, tomato sauce, No. 529. 734. 711. INGREDIENTS.--Loin of mutton, pepper and salt, a small piece of 735. 712. INGREDIENTS.--1-1/2 lb. of leg, loin, or neck of mutton, 2 onions, 736. 713. INGREDIENTS.--The remains of any joint of cold mutton, 2 onions, 737. 714. INGREDIENTS.--The remains of cold loin or neck of mutton, 1 egg, 738. 715. INGREDIENTS.--1/2 lb. of cold mutton, 2 oz. of beef suet, pepper 739. 716. INGREDIENTS.--4 lbs. of the middle or best end of the neck of 740. 717. INGREDIENTS.--Breast or scrag of mutton, flour, pepper and salt to 741. 718. INGREDIENTS.--The remains of cold neck or loin of mutton, 2 oz. of 742. 719. INGREDIENTS.--The remains of cold roast shoulder or leg of mutton, 743. 720. INGREDIENTS.--About 1 lb. of underdone cold mutton, 2 lettuces, 1 744. 721. INGREDIENTS.--3 lbs. of the loin or neck of mutton, 5 lbs. of 745. 722. INGREDIENTS.--2 or 3 lbs. of the breast of mutton, 1-1/2 pint of 746. 723. INGREDIENTS.--About 3 lbs. of the neck of mutton, clarified butter, 747. 724. INGREDIENTS.--Sheep kidneys, pepper and salt to taste. 748. 725. INGREDIENTS.--Kidneys, butter, pepper and salt to taste. 749. 726. INGREDIENTS.--Haunch of mutton, a little salt, flour. 750. 727. INGREDIENTS.--Leg of mutton, a little salt. 751. 728. INGREDIENTS.--Loin of mutton, a little salt. 752. 729. INGREDIENTS.--About 6 lbs. of a loin of mutton, 1/2 teaspoonful of 753. 730. INGREDIENTS.--4 lbs. of the middle, or best end of the neck of 754. 731. INGREDIENTS.--A few slices of a cold leg or loin of mutton, salt 755. 732. INGREDIENTS.--About 3 lbs. of the best end of the neck of mutton, 756. 733. INGREDIENTS.--The remains of a cold leg, loin, or neck of mutton, 757. 734. INGREDIENTS.--2 lbs. of the neck or loin of mutton, weighed after 758. 735. INGREDIENTS.--About 2 lbs. of the chump end of the loin of mutton, 759. 736. INGREDIENTS.--The remains of a cold neck or loin of mutton, 2 oz. 760. 737. INGREDIENTS.--Neck of mutton; a little salt. 761. 738. INGREDIENTS.--Saddle of mutton; a little salt. 762. 739. INGREDIENTS.--Shoulder of mutton; a little salt. 763. 740. INGREDIENTS.--6 sheep's brains, vinegar, salt, a few slices of 764. 741. INGREDIENTS.--12 feet, 1/4 lb. of beef or mutton suet, 2 onions, 1 765. 742. INGREDIENTS.--1 sheep's head, sufficient water to cover it, 3 766. 743. INGREDIENTS.--6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few 767. 744. INGREDIENTS.--1 breast of lamb, a few slices of bacon, 1/4 pint of 768. 745. INGREDIENTS.--1 breast of lamb, pepper and salt to taste, 769. 746. INGREDIENTS.--Loin of lamb, pepper and salt to taste. 770. 747. INGREDIENTS.--8 cutlets, egg and bread crumbs, salt and pepper to 771. 748. INGREDIENTS.--1 lb. of lamb's fry, 3 pints of water, egg and bread 772. 749. INGREDIENTS.--The remains of a cold shoulder of lamb, pepper and 773. 750. INGREDIENTS.--Lamb, a little salt. 774. 751. INGREDIENTS.--Leg of lamb, Béchamel sauce, No. 367. 775. 752. INGREDIENTS.--Lamb, a little salt. 776. 753. INGREDIENTS.--1 loin of lamb, a few slices of bacon, 1 bunch of 777. 754. INGREDIENTS.--Lamb; a little salt. 778. 755. INGREDIENTS.--Lamb; a little salt. 779. 756. INGREDIENTS.--Shoulder of lamb, forcemeat No. 417, trimmings of 780. 757. INGREDIENTS.--2 or 3 sweetbreads, 1/2 pint of veal stock, white 781. 758. INGREDIENTS.--Sweetbreads, egg and bread crumbs, 1/2 pint of gravy, 782. 759. A deep cut should, in the first place, be made quite down to the 783. 760. This homely, but capital English joint, is almost invariably served 784. 761. There is one point in connection with carving a loin of mutton 785. 762. Although we have heard, at various intervals, growlings expressed 786. 763. This is a joint not difficult to carve. The knife should be drawn 787. 764. We always think that a good and practised carver delights in the 788. CHAPTER XVI. 789. 765. THE HOG belongs to the order _Mammalia_, the genus _Sus scrofa_, 790. 766. FROM THE NUMBER AND POSITION OF THE TEETH, physiologists are 791. 767. THUS THE PIG TRIBE, though not a ruminating mammal, as might be 792. 768. THOUGH THE HOOF IN THE HOG is, as a general rule, cloven, there are 793. 769. WHATEVER DIFFERENCE IN ITS PHYSICAL NATURE, climate and soil may 794. 770. IN THE MOSAICAL LAW, the pig is condemned as an unclean beast, and 795. 771. SETTING HIS COARSE FEEDING AND SLOVENLY HABITS OUT OF THE QUESTION, 796. 772. FROM THE GROSSNESS OF HIS FEEDING, the large amount of aliment he 797. 773. TO COUNTERACT THE CONSEQUENCE OF A VIOLATION OF THE PHYSICAL LAWS, 798. 774. IT IS A REMARKABLE FACT that, though every one who keeps a pig 799. 775. THOUGH SUBJECT TO SO MANY DISEASES, no domestic animal is more 800. 776. WE HAVE ALREADY SAID that no other animal yields man so _many_ 801. 777. THOUGH DESTITUTE OF THE HIDE, HORNS, AND HOOFS, constituting the 802. 778. OF THE NUMEROUS VARIETIES OF THE DOMESTICATED HOG, the following 803. 779. THE GREAT QUALITY FIRST SOUGHT FOR IN A HOG is a capacious stomach, 804. 780. THE CHIEF POINTS SOUGHT FOR IN THE CHOICE OF A HOG are breadth of 805. 781. THE BERKSHIRE PIG IS THE BEST KNOWN AND MOST ESTEEMED of all our 806. 782. NEXT TO THE FORMER, THE ESSEX takes place in public estimation, 807. 783. THE YORKSHIRE, CALLED ALSO THE OLD LINCOLNSHIRE, was at one time 808. 784. THOUGH ALMOST EVERY COUNTRY IN ENGLAND can boast some local variety 809. 785. THERE IS NO VARIETY OF THIS USEFUL ANIMAL that presents such 810. 786. WHEN JUDICIOUSLY FED ON VEGETABLE DIET, and this obese tendency 811. 787. THE WILD BOAR is a much more cleanly and sagacious animal than the 812. 788. THERE ARE TWO POINTS to be taken into consideration by all breeders 813. 789. THE ESTIMATED NUMBER OF PIGS IN GREAT BRITAIN is supposed to exceed 814. 790. THE BEST AND MOST HUMANE MODE OF KILLING ALL LARGE HOGS is to 815. 791. IN THE COUNTRY, where for ordinary consumption the pork killed for 816. 792. IN FRESH PORK, the leg is the most economical family joint, and the 817. 793. COMPARATIVELY SPEAKING, very little difference exists between the 818. 794. PORK, TO BE PRESERVED, is cured in several ways,--either by 819. 795. THE PRACTICE IN VOGUE FORMERLY in this country was to cut out the 820. 1. The leg. 821. 4. The hand. 822. 6. The cheek. 823. CHAPTER XVII. 824. 796. INGREDIENTS.--The remains of cold roast loin of pork, 1 oz. of 825. 797. INGREDIENTS.--Loin of pork, pepper and salt to taste. 826. 798. INGREDIENTS.--Loin or fore-loin, of pork, egg and bread crumbs, 827. 799. INGREDIENTS.--2 lbs. of cold roast pork, pepper and salt to taste, 828. 800. INGREDIENTS.--Leg of pork, a little oil for stuffing. (See Recipe 829. 504. Brush the joint over with a little salad-oil (this makes the 830. 801. INGREDIENTS.--The remains of cold roast pork, 2 onions, 1 831. 802. INGREDIENTS.--Bacon; eggs. 832. 803. Before purchasing bacon, ascertain that it is perfectly free from 833. 804. INGREDIENTS.--Bacon; water. 834. 805. INGREDIENTS.--1-1/2 lb. of coarse sugar, 1-1/2 lb. of bay-salt, 6 835. 806. THE TWO SIDES THAT REMAIN, and which are called flitches, are to be 836. 807. THE PLACE FOR SALTING SHOULD, like a dairy, always be cool, but 837. 808. To KEEP THE BACON SWEET AND GOOD, and free from hoppers, sift fine 838. 809. FOR SIMPLE GENERAL RULES; these may be safely taken as a guide; and 839. 810. INGREDIENTS.--Ham; a common crust. 840. 811. INGREDIENTS.--Ham, water, glaze or raspings. 841. 812. INGREDIENTS.--Vinegar and water, 2 heads of celery, 2 turnips, 3 842. 813. INGREDIENTS.--Ham; eggs. 843. 814. INGREDIENTS.--To 4 lbs. of lean ham allow 1 lb. of fat, 2 844. 815. INGREDIENTS.--To 2 lbs. of lean ham allow 1/2 lb. of fat, 1 845. 816. INGREDIENTS.--For 2 hams weighing about 16 or 18 lbs. each, allow 1 846. 817. INGREDIENTS.--2 lbs. of treacle, 1/2 lb. of saltpetre, 1 lb. of 847. 818. INGREDIENTS.--3 lbs. of common salt, 3 lbs. of coarse sugar, 1 lb. 848. 819. INGREDIENTS.--To a ham from 10 to 12 lbs., allow 1 lb. of coarse 849. 820. Take an old hogshead, stop up all the crevices, and fix a place to 850. 821. INGREDIENTS.--To every 14 lbs. of meat, allow 2 oz. of saltpetre, 2 851. 822. The carcass of the hog, after hanging over-night to cool, is laid 852. 823. INGREDIENTS.--1 pig's face; salt. For brine, 1 gallon of spring 853. 824. INGREDIENTS.--1-1/2 lb. of pig's fry, 2 onions, a few sage-leaves, 854. 825. Melt the inner fat of the pig, by putting it in a stone jar, and 855. 826. INGREDIENTS.--Leg of pork; salt. 856. 827. INGREDIENTS.--Pork; a little powdered sage. 857. 828. INGREDIENTS.--Bacon and larding-needle. 858. 829. INGREDIENTS.--Pork; a little salt. 859. 830. INGREDIENTS.--Salt, 4 oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of 860. 831. INGREDIENTS.--The liver and lights of a pig, 6 or 7 slices of 861. 832. INGREDIENTS.--A thin slice of bacon, 1 onion, 1 blade of mace, 6 862. 833. INGREDIENTS.--1/4 lb. of saltpetre; salt. 863. 834. INGREDIENTS.--Pork; water. 864. 835. INGREDIENTS.--For the crust, 5 lbs. of lard to 14 lbs. of flour, 865. 836. INGREDIENTS.--2 lbs. of flour, 1/2 lb. of butter, 1/2 lb. of mutton 866. 837. INGREDIENTS.--1 lb. of pork, fat and lean, without skin or gristle; 867. 838. INGREDIENTS.--Sausages; a small piece of butter. 868. 839. INGREDIENTS.--To every lb. of lean pork, add 3/4 lb. of fat bacon, 869. 840. Put the pig into cold water directly it is killed; let it remain 870. 841. INGREDIENTS.--Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper 871. 842. A sucking-pig seems, at first sight, rather an elaborate dish, or 872. 843. In cutting a ham, the carver must be guided according as he desires 873. 844. This joint, which is such a favourite one with many people, is easy 874. CHAPTER XVIII. 875. 845. ANY REMARKS MADE ON THE CALF OR THE LAMB must naturally be in a 876. 846. UNDER THE ARTIFICIAL SYSTEM adopted in the rearing of domestic 877. 847. THE COW GOES WITH YOUNG FOR NINE MONTHS, and the affection and 878. 848. IN A STATE OF NATURE, the cow, like the deer, hides her young in 879. 849. IN SOME COUNTRIES, to please the epicurean taste of vitiated 880. 850. THE WEANING OF CALVES is a process that requires a great amount of 881. 851. IT IS SOMETIMES A MATTER OF CONSIDERABLE TROUBLE to induce the 882. 852. AS THE CALF PROGRESSES TOWARDS HIS TENTH WEEK, his diet requires to 883. 853. THERE WAS NO SPECIES OF SLAUGHTERING practised in this country so 884. 854. THE MANNER OF CUTTING UP VEAL for the English market is to divide 885. 2. The chump, consisting of the rump 886. 4. The hock, or hind knuckle. 887. 855. THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight 888. CHAPTER XIX. 889. 856. INGREDIENTS.--1/2 lb. of cold roast veal, a few slices of bacon, 1 890. 857. INGREDIENTS.--Veal; a little flour. 891. 858. INGREDIENTS.--Breast of veal, 2 oz. of butter, a bunch of savoury 892. 859. INGREDIENTS.--A few slices of cold roast veal, a few slices of cold 893. 860. INGREDIENTS.--2 calf's feet, 2 slices of bacon, 2 oz. of butter, 2 894. 861. INGREDIENTS.--A set of calf's feet; for the batter allow for each 895. 862. INGREDIENTS.--A calf's head, 4 tablespoonfuls of minced parsley, 4 896. 863. INGREDIENTS.--The remains of a boiled calf's head, 1-1/2 pint of 897. 864. INGREDIENTS.--The remains of a cold calf's head, rather more than 898. 865. INGREDIENTS.--The remains of cold roast veal, 4 onions, 2 apples 899. 866. INGREDIENTS.--About 3 lbs. of the prime part of the leg of veal, 900. 867. INGREDIENTS.--Neck of veal, salt and pepper to taste, the yolk of 1 901. 868. INGREDIENTS.--2 or 3 lbs. of veal cutlets, egg and bread crumbs, 2 902. 869. INGREDIENTS.--2 to 3 lbs. of the loin or neck of veal, 10 or 12 903. 870. INGREDIENTS.--The remains of cold roast veal, a little butter, 904. 871. INGREDIENTS.--The remains of cold roast veal, 1/2 teaspoonful of 905. 872. INGREDIENTS.--Veal, forcemeat No. 417, melted butter. 906. 873. INGREDIENTS.--A small fillet of veal, forcemeat No. 417, thickening 907. 874. INGREDIENTS.--A piece of the fat side of a leg of veal (about 3 908. 875. INGREDIENTS.--The best end of a neck of veal (about 2-1/2 lbs.), 909. 876. INGREDIENTS.--Calf's head, boiling water, bread crumbs, 1 large 910. 877. INGREDIENTS.--Calf's head, water, a little salt, 4 tablespoonfuls 911. 878. INGREDIENTS.--The remains of a cold boiled calf's head, 1 quart of 912. 879. INGREDIENTS.--About 2 lbs. of the prime part of the leg of veal, a 913. 880. INGREDIENTS.--A calf's liver, flour, a bunch of savoury herbs, 914. 881. INGREDIENTS.--2 or 3 lbs. of liver, bacon, pepper and salt to 915. 882. INGREDIENTS.--A calf's liver, vinegar, 1 onion, 3 or 4 sprigs of 916. 883. INGREDIENTS.--A small fillet of veal, 1 pint of Béchamel sauce No. 917. 884. INGREDIENTS.--Knuckle of veal, pepper and salt to taste, flour, 1 918. 885. INGREDIENTS.--Knuckle of veal, 1 onion, 2 blades of mace, 1 919. 886. INGREDIENTS.--Veal; melted butter. 920. 887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel, 921. 888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a 922. 889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Béchamel 923. 890. INGREDIENTS.--The remains of cold roast fillet or loin of veal, 924. 891. INGREDIENTS.--3/4 lb. of minced cold roast veal, 3 oz. of ham, 1 925. 892. INGREDIENTS.--3/4 lb. of cold roast veal, a small slice of bacon, 926. 893. INGREDIENTS.--The best end of the neck of veal (from 3 to 4 lbs.), 927. 894. INGREDIENTS.--Veal, melted butter, forcemeat balls. 928. 895. INGREDIENTS.--A few thin slices of cold fillet of veal, a few thin 929. 896. INGREDIENTS.--Cold roast veal, a few slices of cold ham, 1 egg 930. 897. INGREDIENTS.--2 lbs. of veal cutlets, 1 or 2 slices of lean bacon 931. 898. INGREDIENTS.--2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 932. 899. INGREDIENTS.--To every lb. of veal allow 1/4 lb. of ham, cayenne 933. 900. INGREDIENTS.--The remains of cold veal, 1 oz. of butter, 1/2 pint 934. 901. INGREDIENTS.--A few slices of cold roast veal, a few slices of ham 935. 902. INGREDIENTS.--The remains of a cold fillet of veal, egg and bread 936. 903. INGREDIENTS.--A shoulder of veal, a few slices of ham or bacon, 937. 904. INGREDIENTS.--Equal quantities of fat bacon and lean veal; to every 938. 905. INGREDIENTS.--3 or 4 lbs. of the loin or neck of veal, 15 young 939. 906. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, oiled butter, 3 940. 907. INGREDIENTS.--3 sweetbreads, egg and bread crumbs, 1/4 lb. of 941. 908. INGREDIENTS.--3 sweetbreads, 1 pint of white stock No. 107, 942. 909. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1 943. 910. INGREDIENTS.--The gristles from 2 breasts of veal, stock No. 107, 1 944. 911. INGREDIENTS.--Half a calf's head, or the remains of a cold boiled 945. 912. The carving of a breast of veal is not dissimilar to that of a 946. 913. This is not altogether the most easy-looking dish to cut when it is 947. 914. The carving of this joint is similar to that of a round of beef. 948. 915. The engraving, showing the dotted line from 1 to 2, sufficiently 949. 916. As is the case with a loin of mutton, the careful jointing of a 950. CHAPTER XX. 951. 917. THE DIVISIONS OF BIRDS are founded principally on their habits of 952. 918. THE MECHANISM WHICH ENABLES BIRDS to wing their course through the 953. 919. IN THE CONSTRUCTION OF THE EYES of birds, there is a peculiarity 954. 920. AMONGST THE MANY PECULIARITIES IN THE CONSTRUCTION OF BIRDS, not 955. 921. BIRDS ARE DISTRIBUTED OVER EVERY PART OF THE GLOBE, being found in 956. 922. IF THE BEAUTY OF BIRDS were not a recommendation to their being 957. 923. IN REFERENCE TO THE FOOD OF BIRDS, we find that it varies, as it 958. 924. ALL BIRDS BEING OVIPAROUS, the eggs which they produce after the 959. 925. BIRDS HOWEVER, DO NOT LAY EGGS before they have some place to put 960. CHAPTER XXI. 961. 926. INGREDIENTS.--2 chickens; seasoning to taste of salt, white pepper, 962. 927. INGREDIENTS.--The remains of cold roast or boiled fowl, fried 963. 928. INGREDIENTS.--The remains of cold roast chicken or fowl; to every 964. 929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt 965. 930. INGREDIENTS.--The remains of cold roast chicken; to every lb. of 966. 931. INGREDIENTS.--The remains of cold roast or boiled chicken, 2 967. 932. INGREDIENTS.--The remains of cold roast duck, rather more than 1 968. 933. INGREDIENTS.--1 large duck, pepper and salt to taste, good beef 969. 934. INGREDIENTS.--A couple of ducks; sage-and-onion stuffing No. 504; a 970. 935. INGREDIENTS.--The remains of cold roast duck, 2 oz. of butter, 3 or 971. 936. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good 972. 937. INGREDIENTS.--The remains of cold roast duck, 1/2 pint of good 973. 938. INGREDIENTS.--A pair of fowls; water. 974. 939. INGREDIENTS.--A large fowl, seasoning, to taste, of pepper and 975. 940. INGREDIENTS.--1 fowl, mutton broth, 2 onions, 2 small blades of 976. 941. INGREDIENTS.--1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of 977. 942. INGREDIENTS.--The remains of cold roast fowls, 2 large onions, 1 978. 943. INGREDIENTS.--A pair of fowls, 1 pint of Béchamel, No, 367, a few 979. 944. INGREDIENTS.--1 young fowl, 3 dozen oysters, the yolks of 2 eggs, 980. 945. INGREDIENTS.--2 small fowls or 1 large one, 3 oz. of butter, a 981. 946. INGREDIENTS.--The remains of cold roast fowl, 1 strip of 982. 947. INGREDIENTS.--The remains of cold roast fowls, vinegar, salt and 983. 948. INGREDIENTS.--The remains of cold roast fowl, vinegar, salt and 984. 949. INGREDIENTS.--1 large fowl, 4 tablespoonfuls of salad oil, 1 985. 950. INGREDIENTS.--The remains of cold roast fowl, 6 tablespoonfuls of 986. 951. INGREDIENTS.--The remains of cold roast fowls, 3 shalots, 2 blades 987. 952. INGREDIENTS.--A pair of fowls; a little flour. 988. 953. INGREDIENTS.--1/4 lb. of rice, 1 quart of stock or broth, 3 oz. of 989. 954. INGREDIENTS.--3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of 990. 955. INGREDIENTS.--The remains of cold roast fowl, 1 pint of water, 1 991. 956. INGREDIENTS.--The remains of cold roast fowl, 2 hard-boiled eggs, 992. 958. INGREDIENTS.--The remains of cold roast or boiled fowl, 1/2 993. 959. INGREDIENTS.--The remains of cold roast fowl, 3 or 4 sliced onions, 994. 960. INGREDIENTS.--The remains of cold roast fowl, 2 oz. of butter, 995. 961. INGREDIENTS.--The remains of cold roast fowls, 1 pint of Béchamel 996. 962. INGREDIENTS.--A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5 997. 963. INGREDIENTS.--1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of 998. 964. INGREDIENTS.--A fowl, a large bunch of water-cresses, 3 999. 965. INGREDIENTS.--A large fowl, forcemeat No. 417, a little flour. 1000. 966. INGREDIENTS.--A set of duck or goose giblets, 1 lb. of rump-steak, 1001. 967. INGREDIENTS.--The remains of cold roast goose, 2 onions, 2 oz. of 1002. 968. INGREDIENTS.--Goose, 4 large onions, 10 sage-leaves, 1/4 lb. of 1003. 969. INGREDIENTS.--Goose, 3 oz. of butter, pepper and salt to taste. 1004. 970. INGREDIENTS.--A Guinea-fowl, lardoons, flour, and salt. 1005. 971. INGREDIENTS.--A few thin slices of beef, the same of bacon, 9 1006. 972. INGREDIENTS.--Larks, egg and bread crumbs, fresh butter. 1007. 973. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste. 1008. 974. INGREDIENTS.--Pigeons, 3 oz. of butter, pepper and salt to taste. 1009. 975. INGREDIENTS.--1-1/2 lb. of rump-steak, 2 or 3 pigeons, 3 slices of 1010. 976. INGREDIENTS.--6 pigeons, a few slices of bacon, 3 oz. of butter, 2 1011. 977. INGREDIENTS.--Rabbit; water. 1012. 978. INGREDIENTS.--1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock 1013. 979. INGREDIENTS.--1 rabbit, flour, dripping, 1 oz. of butter, 1 1014. 980. INGREDIENTS.--1 rabbit, 1/4 lb. of butter, salt and pepper to 1015. 981. INGREDIENTS.--1 rabbit, a few slices of ham, salt and white pepper 1016. 982. INGREDIENTS.--1 rabbit, 3 teaspoonfuls of flour, 3 sliced onions, 2 1017. 983. INGREDIENTS.--1 rabbit, forcemeat No. 417, buttered paper, 1018. 984. INGREDIENTS.--1 rabbit, 2 large onions, 6 cloves, 1 small 1019. 985. INGREDIENTS.--1 rabbit, a few strips of bacon, rather more than 1 1020. 986. INGREDIENTS.--Turkey; forcemeat No. 417. 1021. 987. INGREDIENTS.--The remains of cold turkey; to every 1/2 lb. of meat 1022. 988. INGREDIENTS.--The remains of cold roast or boiled turkey; a strip 1023. 989. INGREDIENTS.--The remains of cold roast turkey, 1 onion, pepper and 1024. 990. INGREDIENTS.--Turkey; forcemeat No. 417. 1025. 991. INGREDIENTS.--Turkey poult; butter. 1026. 992. After the fowl has been drawn and singed, wipe it inside and out 1027. 993. A turkey is boned exactly in the same manner; but as it requires a 1028. 994. Cut through the skin down the centre of the back, and raise the 1029. 995. First carve them entirely into joints, then remove the bones, 1030. 996. INGREDIENTS.--Wheatears; fresh butter. 1031. 997. THE GUINEA-PIG.--This common hutch-companion of the rabbit, 1032. 998. THE CYGNET.--The Cygnet, or the young Swan, was formerly 1033. 999. No dishes require so much knowledge and skill in their carving as 1034. 1000. This will not be found a very difficult member of the poultry 1035. 1001. Generally speaking, it is not necessary so completely to cut up a 1036. 1002. It would not be fair to say that this dish bodes a great deal of 1037. 1003. A very straightforward plan is adopted in carving a pigeon: the 1038. 1004. In carving a boiled rabbit, let the knife be drawn on each side of 1039. 1005. A noble dish is a turkey, roast or boiled. A Christmas dinner, 1040. CHAPTER XXII. 1041. 1006. THE COMMON LAW OF ENGLAND has a maxim, that goods, in which no 1042. 1007. THE OBJECT OF THESE LAWS, however, is not wholly confined to the 1043. 1008. THE EXERCISE OR DIVERSION OF PURSUING FOUR-FOOTED BEASTS OF GAME 1044. 1009. IN PURSUING FOUR-FOOTED BEASTS, such as deer, boars, and hares, 1045. 1010. THE THEMES WHICH FORM THE MINSTRELSY OF THE EARLIEST AGES, either 1046. 1011. ALTHOUGH THE ANCIENT BRITONS FOLLOWED HUNTING, however, they did 1047. 1012. NOR WAS EDWARD the only English sovereign who delighted in the 1048. 1013. THAT HUNTING HAS IN MANY INSTANCES BEEN CARRIED TO AN EXCESS is 1049. 1014. DEER AND HARES may be esteemed as the only four-footed animals now 1050. 1015. THE ART OF TAKING OR KILLING BIRDS is called "fowling," and is 1051. 1016. FEATHERED GAME HAVE FROM TIME IMMEMORIAL given gratification to 1052. 1017. THE HERON WAS HUNTED BY THE HAWK, and the sport of hawking is 1053. 1018. AS THE INEVITABLE RESULT OF SOCIAL PROGRESS is, at least to limit, 1054. CHAPTER XXIII. 1055. 1019. INGREDIENTS.--Black-cock, butter, toast. 1056. 1020. INGREDIENTS.--The remains of cold roast wild duck, 1 pint of good 1057. 1021. INGREDIENTS.--2 wild ducks, 4 shalots, 1 pint of stock No. 105, 1 1058. 1022. INGREDIENTS.--Wild duck, flour, butter. 1059. 1023. INGREDIENTS.--The remains of cold game, 1 onion stuck with 3 1060. 1024. INGREDIENTS.--Grouse; cayenne, salt, and pepper to taste; 1 lb. of 1061. 1025. INGREDIENTS.--Grouse, butter, a thick slice of toasted bread. 1062. 1026. INGREDIENTS.--8 eggs, butter, fresh salad, 1 or 2 grouse; for the 1063. 1027. INGREDIENTS.--Hare, forcemeat No. 417, a little milk, butter. 1064. 1028. INGREDIENTS.--1 hare, a few slices of bacon, a large bunch of 1065. 1029. INGREDIENTS.--The leg and shoulders of a roast hare, cayenne and 1066. 1030. INGREDIENTS.--The remains of cold roast hare, 1 blade of pounded 1067. 1031. INGREDIENTS.--1 hare, 1-1/2 lb. of gravy beef, 1/2 lb. of butter, 1068. 1032. INGREDIENTS.--1 hare, a bunch of sweet herbs, 2 onions, each stuck 1069. 1033. INGREDIENTS.--3 or 4 birds, butter, fried bread crumbs. 1070. 1034. INGREDIENTS.--2 leverets, butter, flour. 1071. 1035. INGREDIENTS.--3 partridges, salt and cayenne to taste, a small 1072. 1036. INGREDIENTS.--3 partridges, pepper and salt to taste, 1 1073. 1037. INGREDIENTS.--Partridges; seasoning to taste of mace, allspice 1074. 1038. INGREDIENTS.--3 young partridges, 3 shalots, a slice of lean ham, 1075. 1039. INGREDIENTS.--Partridge; butter. 1076. 1040. INGREDIENTS.--2 or 3 pheasants, egg and bread crumbs, cayenne and 1077. 1041. INGREDIENTS.--Pheasant, flour, butter. 1078. 1042. When the pheasant is in good condition to be cooked (_see_ No. 1079. 1043. INGREDIENTS.--1 pheasant, a little lard, egg and bread crumbs, 1080. 1044. INGREDIENTS.--3 plovers, butter, flour, toasted bread. 1081. 1045. INGREDIENTS.--2 or 3 birds; butter, flour, fried bread crumbs. 1082. 1046. INGREDIENTS.--Quails, butter, toast. 1083. 1047. INGREDIENTS.--Snipes, butter, flour, toast. 1084. 1048. INGREDIENTS.--Teal, butter, a little flour. 1085. 1049. INGREDIENTS.--Venison, coarse flour-and-water paste, a little 1086. 1050. INGREDIENTS.--The remains of roast venison, its own or mutton 1087. 1051. INGREDIENTS.--A shoulder of venison, a few slices of mutton fat, 2 1088. 1052. INGREDIENTS.--Widgeons, a little flour, butter. 1089. 1053. INGREDIENTS.--Woodcocks; butter, flour, toast. 1090. 1054. Skilful carving of game undoubtedly adds to the pleasure of the 1091. 1055. As game is almost universally served as a dainty, and not as a 1092. 1056. The "Grand Carver" of olden times, a functionary of no ordinary 1093. 1057. There are several ways of carving this most familiar game bird. 1094. 1058. GROUSE may be carved in the way first described in carving 1095. 1059. Fixing the fork in the breast, let the carver cut slices from it 1096. 1060. One of these small but delicious birds may be given, whole, to a 1097. 1061. Here is a grand dish for a knight of the carving-knife to exercise 1098. 1062. This bird, like a partridge, may be carved by cutting it exactly 1099. 1063. LANDRAIL, being trussed like Snipe, with the exception of its 1100. 1064. PTARMIGAN, being of much the same size, and trussed in the same 1101. 1065. QUAILS, being trussed and served like Woodcock, may be similarly 1102. 1066. PLOVERS may be carved like Quails or Woodcock, being trussed and 1103. 1067. TEAL, being of the same character as Widgeon and Wild Duck, may be 1104. 1068. WIDGEON may be carved in the same way as described in regard to 1105. CHAPTER XXIV. 1106. 1069. "THE ANIMAL AND VEGETABLE KINGDOMS," says Hogg, in his Natural 1107. 1070. WHILST IT IS DIFFICULT TO DETERMINE where the animal begins and 1108. 1071. IN THE VICINITY OF LICHENS, THE MUSCI, OR MOSSES, are generally to 1109. 1072. WHEN NATURE HAS FOUND A SOIL, her next care is to perfect the 1110. 1073. BIRDS, AS WELL AS QUADRUPEDS, are likewise the means of dispersing 1111. 1074. Some of the acorns planted by the squirrel of Monmouthshire may be 1112. 1075. Considering the great endurance of these trees, we are necessarily 1113. 1076. Besides the cellular tissue, there is what is called a vascular 1114. 1077. In the vascular system of a plant, we at once see the great 1115. 1078. THE ROOT AND THE STEM NOW DEMAND A SLIGHT NOTICE. The former is 1116. 1079. IN ACCORDANCE WITH THE PLAN OF THIS WORK, special notices of 1117. CHAPTER XXV. 1118. 1080. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1119. 1081. INGREDIENTS.--5 or 6 artichokes, salt and water: for the 1120. 1082. INGREDIENTS.--5 or 6 artichokes; to each 1/2 gallon of water allow 1121. 1083. INGREDIENTS.--4 or 6 artichokes, salt and butter, about 1/2 pint 1122. 1084. INGREDIENTS.--To each 1 gallon of water allow 1 heaped 1123. 1085. INGREDIENTS.--To each 1 gallon of water allow 1 oz. of salt; 15 or 1124. 1086. INGREDIENTS.--12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2 1125. 1087. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1126. 1088. INGREDIENTS.--100 heads of asparagus, 2 oz. of butter, a small 1127. 1089. INGREDIENTS.--1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls 1128. 1090. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1129. 1091. INGREDIENTS.--A quart of French beans, 3 oz. of fresh butter, 1130. 1092. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1131. 1093. INGREDIENTS.--2 pints of broad beans, 1/2 pint of stock or broth, 1132. 1094. INGREDIENTS,--Beetroot; boiling water. 1133. 1095. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1134. 1096. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1135. 1097. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1136. 1098. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1137. 1099. INGREDIENTS.--1 red cabbage, a small slice of ham, 1/2 oz. of 1138. 1100. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1139. 1101. INGREDIENTS.--8 large carrots, 3 oz. of butter, salt to taste, a 1140. 1102. INGREDIENTS.--7 or 8 large carrots, 1 teacupful of broth, pepper 1141. 1103. INGREDIENTS.--5 or 6 large carrots, a large lump of sugar, 1 pint 1142. 1104. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1143. 1105. INGREDIENTS.--3 cauliflowers, 1/2 pint of sauce blanche, or French 1144. 1106. INGREDIENTS.--2 or 3 cauliflowers, rather more than 1/2 pint of 1145. 1107. With a good heart, and nicely blanched, this vegetable is 1146. 1108. INGREDIENTS.--6 heads of celery; to each 1/2 gallon of water allow 1147. 1109. INGREDIENTS.--6 heads of celery, 1 oz. of butter; to each 1/2 1148. 1110. INGREDIENTS.--6 heads of celery, 1/2 pint of white stock or weak 1149. 1111. INGREDIENTS.--3 tablespoonfuls of salad-oil, 4 tablespoonfuls of 1150. 1112. INGREDIENTS.--2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, 1151. 1113. INGREDIENTS.--2 or 3 cucumbers, pepper and salt to taste, flour, 1152. 1114. INGREDIENTS.--3 large cucumbers, flour, butter, rather more than 1153. 1115. INGREDIENTS.--6 cucumbers, 3 moderate-sized onions, not quite 1 1154. 1116. This vegetable, so beautiful in appearance, makes an excellent 1155. 1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth, 1156. 1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh 1157. 1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft 1158. 1120. INGREDIENTS.--1 quart of white haricot beans, 1/4 lb. of fresh 1159. 1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized 1160. 1122. This root, scraped, is always served with hot roast beef, and is 1161. 1123. These form one of the principal ingredients to summer salads; 1162. 1124. INGREDIENTS.--16 to 20 mushroom-flaps, butter, pepper to taste. 1163. 1125. INGREDIENTS.--Mushroom-flaps, pepper and salt to taste, butter, 1164. 1126. INGREDIENTS.--To each quart of mushrooms, allow 3 oz. of butter, 1165. 1127. INGREDIENTS.--1 pint mushroom-buttons, 3 oz. of fresh butter, 1166. 1128. INGREDIENTS.--1 pint of mushroom-buttons, 1 pint of brown gravy 1167. 1129. INGREDIENTS.--4 or 5 Spanish onions, salt, and water. 1168. 1130. INGREDIENTS.--1/2 lb. of onions, 1/3 pint of water, 1/2 lb. of 1169. 1132. INGREDIENTS.--Parsnips; to each gallon of water allow 1 heaped 1170. 1133. INGREDIENTS.--Green peas; to each 1/2 gallon of water allow 1 1171. 1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh butter, a 1172. 1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of 1173. 1136. INGREDIENTS.--Potatoes. 1174. 1137. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water allow 1175. 1138. INGREDIENTS.--10 or 12 potatoes; to each 1/2 gallon of water, 1176. 1139. INGREDIENTS.--Potatoes; to each 1/2 gallon of water allow 1 heaped 1177. 1140. INGREDIENTS.--Potatoes; boiling water. 1178. 1141. INGREDIENTS.--The remains of cold potatoes; to every lb. allow 2 1179. 1142. INGREDIENTS.--Potatoes, hot butter or clarified dripping, salt. 1180. 1143. INGREDIENTS.--8 to 10 middling-sized potatoes, 3 oz. of butter, 2 1181. 1144. INGREDIENTS.--Potatoes, salt and water; to every 6 potatoes allow 1182. 1145. INGREDIENTS.--Potatoes; to every lb. of mashed potatoes allow 1 1183. 1146. INGREDIENTS.--To every lb. of mashed potatoes allow 1/4 pint of 1184. 1147. INGREDIENTS.--Mashed potatoes, salt and pepper to taste; when 1185. 1148. INGREDIENTS.--Potatoes, salt, and water. 1186. 1149. INGREDIENTS.--Salsify; to each 1/2 gallon of water allow 1 heaped 1187. 1150. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped 1188. 1151. INGREDIENTS.--2 heads of celery, 1 pint of French beans, lettuce, 1189. 1152. INGREDIENTS.--3 lettuces, 2 handfuls of mustard-and-cress, 10 1190. 1153. INGREDIENTS.--Endive, mustard-and-cress, boiled beetroot, 3 or 4 1191. 1154. INGREDIENTS.--10 or 12 cold boiled potatoes, 4 tablespoonfuls of 1192. 1155. INGREDIENTS.--2 pailfuls of spinach, 2 heaped tablespoonfuls of 1193. 1156. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 1194. 1157. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2 1195. 1158. INGREDIENTS.--8 or 10 tomatoes, pepper and salt to taste, 2 oz. of 1196. 1159. INGREDIENTS.--8 tomatoes, pepper and salt to taste, 2 oz. of 1197. 1160. INGREDIENTS.--8 tomatoes, about 1/2 pint of good gravy, thickening 1198. 1161. INGREDIENTS.--Truffles, buttered paper. 1199. 1162. INGREDIENTS.--12 fine black truffles, a few slices of fat bacon, 1 1200. 1163. INGREDIENTS.--10 truffles, 1/4 pint of salad-oil, pepper and salt 1201. 1164. INGREDIENTS.--10 truffles, 1 tablespoonful of minced parsley, 1 1202. 1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped 1203. 1166. INGREDIENTS.--10 or 12 large turnips; to each 1/2 gallon of water 1204. 1167. INGREDIENTS.--8 large turnips, 3 oz. of butter, pepper and salt to 1205. 1168. INGREDIENTS.--7 or 8 turnips, 1 oz. of butter, 1/2 pint of white 1206. 1169. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1207. 1170. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped 1208. 1171. INGREDIENTS.--3 medium-sized vegetable marrows, egg and bread 1209. 1172. The annexed engraving represents a cutter for shaping vegetables 1210. 1173. INGREDIENTS.--4 or 5 moderate-sized marrows, 1/2 pint of white 1211. 1174. INGREDIENTS.--The ears of young and green Indian wheat; to every

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