Method of preserving 233
Season for fishing for the 240
Sounds 234
Tribe, the 231
Codfish, the 231
A la Bechamel 239 creme 233
A l'Italienne 241
A la maitre d'hotel 240
Curried 237
Head and shoulders of 232 to carve p. 174
Pie 235-6
Preserving 233
Salt, (commonly called salt fish) 233
Sounds 233
en poule 234
To choose 232
Coffee, Cafe au lait 1812
Cafe noir 1813
15
Essence of 1808
Miss Nightingale's opinion on 1865
Nutritious 1864
Plant 1811
Simple method of making 1811
To make 1810
To roast 1809
Cold-meat cookery:-- Beef, baked 598-9 bones, broiled 614
broiled, and mushroom sauce 612 oyster sauce 613
bubble-and-squeak 616 cake 610
curried 620 fried salt 625 fritters 627 hashed 628-9 minced 636 miriton of 637 olives 651 potted 613 ragout 656 rissoles 615 rolls 647
sliced and broiled 664 stewed, and celery sauce 667 with oysters 668
Calf 's head, a la maitre d'hotel 864 fricasseed 863
hashed 878
Chicken, cutlets 927 or fowl patties 928 potted 930
salad 931
Duck, hashed 932 stewed and peas 935 turnips 937
wild, hashed 1020 ragout of 1021
Fish, and oyster pie 257 cake 258
cod, a la Bechamel 239
a la creme 238 curried 237
pie 235-6
salmon, curried 305 scallop 350-1
turbot, a la creme 341 au gratin 342
fillets of, baked 339
a l'Italienne 340
Fowl, a la Mayonnaise 962 boudin, a la Reine 961 croquettes of 953-4 fricasseed 946
fried 947-8 hashed 955
16
Indian fashion 957
Indian dish of 959 minced 956
a la Bechamel 950
or chicken, curried 942 ragout 951
scollops 658
saute, with peas 960
Game, hashed 1023
Goose, hashed 967
Hare, broiled 1029 hashed 1030
Lamb, hashed, and broiled bladebone 749
Mutton, baked minced 703 broiled and tomato sauce 710 collops 731
curried 713 cutlets 714 dormers 715 haricot 718 hashed 719
hodge-podge 720 pie 733
ragout of neck 736 toad in hole 743
Pork, cheese 796 cutlets 796 hashed 801
Turkey, croquettes of 987 fricasseed 988
hashed 989
Veal, baked 856 cake 859
collops, Scotch 870-1 curried 865
fillet of, au Bechamel 883 loin of, au Bechamel 887 minced 889-92
olive pie 895 patties, fried 896 ragout of 900 rissoles 901
rolis 902
tete de veau en tortue 911
Venison, hashed 1050
Cold, to cure a 2625
On the chest 2626
College pudding 1263
Collops, cooking 871
Scotch 870
Scotch white 871
Combs, to clean 2251
Compote of, Apples 1515
Apricots 1521
Damsons 1537
Figs, green 1541
Gooseberries 1515
Greengages 1551
17
Oranges 1565
Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on 1508
Consomme, or white stock for many sauces 395
Constructive notices 2699
Convulsions or fits 2519-22
Cook, duties of the cook, kitchen, and scullery-maids 79
Early rising 80
First duty of the 81
General directions to the 75 duties of the 82-4
Cookery, cleanliness of utensils used in 72
Excellence in the art of 78
Explanation of French terms used in 87
Introduction to 76
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, a 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
18
Creams, general observations on 1385
Croquettes of, fowl 953-4
Rice 1477
Croup 2568
Symptoms of 2569
Treatment of 2570-3