The book of household management; comprising information for the mistress ... Also, sanitary, medical, & legal memoranda; with a history of the origin, properties, and uses of all things connected with home life and comfort / by Mrs. Isabella Beeton.

  • Isabella Beeton
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: The book of household management; comprising information for the mistress ... Also, sanitary, medical, & legal memoranda; with a history of the origin, properties, and uses of all things connected with home life and comfort / by Mrs. Isabella Beeton. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    19/1186 page 11
    Paragraph Calfs feet, fricasseed 861 ,, jelly ..1416 Head, k la Maitre d’hOtel .. 804 „ boiled .. .. 876-7 „ collared 862 „ club 8»7 „ fricasseed .. .. 863 ,, hashed 878 „ soup 167 ,, to carve a .. .. 913 Liver and bacon .. .. .. 881 „ aux fines herbes .. .. 880 ,, larded and roasted .. 882 Udder, for French forcemeats.. 421 Calomel .. .. 2658 Camp-vinegar 381 Canary-pudding .. .. .. 1258 Candlesticks 2311 Cannelons, or fried puffs .. .. 1417 Caper-sauce, for boiled mutton .. 382 For fish .. 383 Substitute for .. ... .. 384 Capercalzie, the .. .. .. 1026 Capers 383 Capsicums, pickled .. .. .. 385 Carbonate of soda .. .. .. 1765 Carp, the 242 Age of the 243 Baked .. 242 Stewed 243 Carpet sweeping 2312 Carriages .. .. .. 2225-9 Carrot, the 121 Constituents of the .. .. 1101 Jam, to imitate apricot preserve 1525 Nutritive properties of the .. 1102 Origin of the .. .. .. 1100 Pudding, boiled or baked .. 1259 Seed of the 1103 Soup 120-1 Varieties of the 1172 Carrots, boiled 1100 Sliced ..1103 Stewed 1102 To dress in the German way ,. 1101 Carving, beef p. 316 „ aitchbone of .. p. 316 „ brisket of .. p. 317 „ ribs of .. .> p. 317 „ round of .. p. 318 „ sirloin of .. p. 317 Blackcock., .. .. .. 1054 Brill pp. 175-6 Calf’s head 913 Codfish .. ... .. p. 174 Duck 999 „ wild 1056 Fowl 1000-1 Goose 1002 Grouse 1058 Ham 843 Hare 1056 Lamb 764-5 Landrail 1063 Mutton, haunch of .. .. 709 » leg of 760 „ loin of 761 Paragraph Carving, mutton, saddle of.. .. 762 ,, shoulder of .. .. 763 Partridge 1057 Pheasant 1059 Pigeon .. .. .. .. 1003 Plover 1066 Pork 842 ,, leg of 844 Ptarmigan.. .. .. ..1064 Quail .. .. .. .. 1065 Rabbit 1004 Salmon .. .. .. p■ 175 Snipe .. .. .. .. 1060 Soles p. 175 Sucking-pig 842 Teal 1067 Tongue p. 318 Turbot .. ... .. p. 175 Turkey 1005 Veal 854 ,, breast of 912 „ fillet of 914 ,, knuckle of 915 „ loin of 916 Venison, haunch of .. .. 1061 Widgeon .. .. .. .. 1068 Woodcock.. .. .. .. 1062 Cauliflower, description of the .. 1105 Properties of the.. .. .. 1151 Cauliflowers, & la sauce blanche .. 1105 Boiled 1104 With Parmesan cheese .. .. 1106 Cayenne, varieties of.. .. .. 362 Vinegar or essence of cayenne 386 Celery, indigenous to Britain .. 122 Origin of .. 1109 Sauce for boiled turkey, poultry, &c 387 „ (a more simple recipe) 388 Soup 122 Stewed 1110 ,, il la crfime .. .. 1108 „ with white sauce 1109-10 To dress 1107 Various uses of .. .. 441,1107 Vinegar .. .. .. .. 389 Champagne .. .. ,. .. 1832 Cup 1832 Chanticleer and his companions .. 947 Chantilly soup 123 Char, the 243 Charlotte apple, very simple .. 1420 Aux pommes, an easy method of making .. .. 1418-19 Russe .. .. .. 1421 Cheese 1638 Cayenne 1642 Cream 1641 Damson 1536 Decomposed 1638 Fondue 1643 ,, Brillat Savarin’s .. 1614 General observations on 1620-2 Macaroni, as usually served with 1615-7 Mode of serving 1610 Porit .■ 799 h 2
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