Truffles, a l' Italienne 1164
Au naturel 1161
Italian mode of dressing 1163
To dress with champagne 1162
Where found 1163
Turbot, the 333
A la creme 341
Ancient Romans' estimate of the 340
Au gratin 342
Boiled 337
Fillet of, baked 339 a l'Italienne 340
Garnish for, or other large fish 338
To carve a p. 175
To choose 338
Turkey, boiled 986
Croquettes of 987
Difficult to rear the 188
Disposition of the 988
English 990
Feathers of the 991
Fricasseed 988
Habits of the 988
Hashed 989
Hunting 989
Native of America 986
Or fowl, to bone without opening 992-4
Poults, roast 991
Roast 990
Stuffing for 520
Soup 188
To carve a roast 1005
Wild 987
Turnip greens boiled 1169
Or the French navet 1168
Qualities of the 1167
Soup 157
Uses of the 1165
Whence introduced 157
Turnips, boiled 1165
German mode of cooking 1167
In white sauce 1168
Mashed 1166
Turnovers, fruit 1278
Turtle, mock 172-3
Soup, cost of 189
The green 189
Valet, cleaning clothes 2239
Duties of the 2234-8, 2242
Polish for boots 2240-1
Vanilla cream 1490
Custard sauce 1361
Vanille or Vanilla 1490
Veal, a la bourgeoise 869
And ham pie 898
Baked 856
59
Breast of, roast 857 stewed and peas 858 to carve 912
Cake 859
Collops 879
Scotch 870
Veal, collops, Scotch, white 871
Colour of 861
Curried 865
Cutlets 866
a la Maintenon 868 broiled 867
Dinner, a very 897
Fillet of, au Bechamel 883
roast 872 stewed 873
to carve a 914
Frenchman's opinion of 911
Fricandeau of 874-5
Knuckle of, ragout 884 stewed 885
to carve a 915
Loin of au Daube 888 au Bechamel 887 roast 886
to carve 916
Manner of cutting up 854
Minced 891-892 and macaroni 891
Neck of, braised 893 roast 894
Olive pie 895
Patties, fried 896
Pie 897
Potted 899
Quenelles 422
Ragout of, cold 900
Rissoles 901
Rolls 902
Sausages 904
Season and choice of 908
Shoulder of 903
Stewed 905
tendons de veau 909-10
Tete de veau en tortue 911
Vegetable, a variety of the goard 158
Fried 1171
Marrow, a tropical plant 1171 boiled 1170
in white sauce 1173
Soup 158, 159-61
Vegetables, acetarious 1151
And herbs, various 89
Cut for soups 1172
General observations on 1069, 1079
Reduced to puree 1166
In season, January to December pp. 33-7
Venison 1049
60
Antiquity of, as food 444
Hashed 1050
Haunch of, roast 1049
Sauce for 518
Stewed 1051
The new 1051
To carve 1061
Ventilation, necessity of, in rooms lighted with gas 2693 of stables 2206
Vermicelli 162, 1377
Pudding 1377
Soup 162-3
Vicarage pudding 1378
Victoria sandwiches 1491
Vinegar, camp. 381
Cayenne 385
Celery 389
Chili 393
Cucumber 401
Gooseberry 1820
Horseradish 418
Mint 470
Raspberry 1828
Use of, by the Romans 451
Vol-au-vent, an entree 1379
Of fresh strawberries with whipped cream 1381
Sweet, with fresh fruit 1380
Wafers, Geneva 1431
Walnut, the 536
Ketchup 535-6
Walnuts, pickled 534
Properties of the 1599
To have fresh throughout the season 1607
Warts 2680
Washing 2377-8
Coloured muslins, &c. 2380
Flannels 2381
Greasy cloths 2382
Satin and silk ribbons 2384
Silks 2385
Water, rate 2715
Souchy 352-3
Supply of in Rome 1216
Warm 2691
What the ancients thought of 1214
Wax, to remove 2272
Welsh, nectar 1830
Rarebit, or toasted cheese 1652
West-Indian pudding 1382
Wheat, diseases of 1779
Egyptian or mummy 1783
Polish and Pomeranian 1722
Red varieties