The book of household management : comprising information for the mistress, housekeeper, cook, kitchen-maid, butler, footman, coachman, valet, parlour-maid, housemaid, lady's maid, general servant, laundry-maid, nurse and nurse-maid, monthly, wet, and sick-nurse, governess : also, sanitary, medical and 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:
1895
Catalogue details

Licence: Public Domain Mark

Credit: The book of household management : comprising information for the mistress, housekeeper, cook, kitchen-maid, butler, footman, coachman, valet, parlour-maid, housemaid, lady's maid, general servant, laundry-maid, nurse and nurse-maid, monthly, wet, and sick-nurse, governess : also, sanitary, medical and 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.

    21/1796 (page 17)
    Paragraph. Canapes, Lobster . . 1084 Savoury _ . . . 2090 Canary Pudding . . 1742 Candied Chestnuts . . 2342 Walnuts . . . 2343 Candy, Molasses . . 2841 Caper Sauce . . 681-82 Substitute (or . . 683 Capercailzie, The . . 1396 Capers .... 682 Capon, Truffled (Alla Lucullus). . 2968 Capsicums, Pickled . 2219 Caramel Pudding . . 1744 Carbolic Acid . . . 3586 Carbonate of Soda . . 2500 Carbuncle . . . 3622 Cards of Invitation . 26-27 Carp, The . . . 433 Age of the . . . 434 Baked . . . 433 Fried . . . 432 Stewed . . . 431 „ with Wine . . 434 Carpets, To Clean . 3409-10 To Lay Down . . 3408 To Scour with Gall . 3411 To Sweep. . . 3407 Carrack Sauce . . 2243 Carraway Cookies . . 2846 Liqueur . . . 2699 Carriages . . . 3249 Carrot, The . . . 297 and Lentil Soup . 298 Constituents of the . 1554 Jam, to Imitate Apri- cot . . . 2131 Origin of the . . 1353 Pudding . . . 1470 „ Baked or Boiled 1743 Sauce . . . 684 Seed of the . . 1557 Soup . . 296-97 Varieties of the . 1649 Carrots a la Poulette . 1558- Boiled . . . 1553 for Garnish . . 1557 German Fashion . 1554 Nice Way to Dress . 1555 NutritiveProperties of 1556 Stewed . . . 1556 Carving, Acquiring the Art 253 Beef, Aitchbone of „ Brisket of ,, Ribs of ,, Round of „ Sirloin of Blackcock. Brill . Calf s Head Codfish Duck „ Wild . Fowl, Boiled „ Roast. Goose Grouse Ham. • Hare. ignorance of 953 954 956 958 957 1433 C08 1035 603 1370 1434 1371 1372 1373 1436 1225 1435 250 Paragraph. Carving, Lamb,Quarter of it40 Landrail Mackerel . Mutton, Haunch of . „ Leg of „ Loin of ,, Saddle of . . „ Shoulder of Necessity for Learn- 1442 605 1135 1136 H37 1138 1‘39 mg . . 251-52 Partridge . . . 1437 Pheasant . . . 1438 Pigeon . . . 1374 Plover . . . 1445 Pork, Leg of . . 1226 „ Loin of . . 1227 Ptarmigan . . 1443 Quail . . .‘444 Rabbit . . . 1375 Salmon . . . 606 Snipe . . . 1439 Soles . . . 607 Sucking Pig . . 1224 Teal .... 1446 Tongue . . . 955 Turbot . . . C08 Turkey . . . 1376 Veal, Breast of . . 1034 ,, Fillet of . . 1036 ,, Knuckle of. . 1037 „ Loin of . . 1038 Venison, Haunch of. 1440 Whiting . . . 609 Widgeon . . . 1447 Woodcock . . 1441 Castor Oil . . . 3596 Cattle Plague, The . . 1031 Cauliflower and Brocoli . 1560 Properties of the . 1621 Cauliflowers, Boiled . 1559 Fried . . . 2908 with ParmesanCheese 1561 with White Sauce . 1560 Caviare Croutons . . 2079 Sandwiches . . 2080 Cayenne Cheeses . . 2594 Varieties of . . 656 Vinegar . . . 685 Celery a la Creme . . 1565 and White Sauce . 687 Fried, all’ Italiana . 2972 Indigenous to Britain 299 Origin of . . . 1564 Sauce for Poultry 686-87 „ A more Simple . 683 Soup . . . 299 Stewed . . . 1563 To Serve . . . 1562 Various Uses of 621, 1562 with White Sauce . 1564 Cement for China Sc Glass 3434 Champagne . . . 2719 Cup . . . 2719-20 Chandeau Sauce . . 689 Chanticleer and his Com- panions . . 1302 Chantilly Soup . . 300 Chapped Hands . . 3623 Ointment for , . 3503 Char, The . ■ , 434 [ xvii ] Charlotte, Apple At. Easy Way . A very Simple . Russe Cheese . , Biscuits . Cayenne , Cow . Cream . , Damson . Decomposed . Fondue Paragraph. • . 1962 • ‘963 . 1964 • 1965 589, 2592 2005-6 • 2594 . 2608 • 2595 . 2146 2589 2597 „ (Brillat Savarin’s) 2598 General Observations on . . 2568-70 Macaroni . . 2599-2601 Mode of Serving . 2591 Patties . . . 2602 Pork. . . .1179 Pounded . . . 2603 Principle Varieties of 2571 Raisin . . . 2203 Ramakins . . 2604 Sandwiches . . 2592 Smoking of . . 2591 Stilton . . . 2590 Straws . . . 2593 Toasted . . 2607-8 Cheesecakes, Almond . 1691 Apple . . . 1702 Lemon . . . 1791 Cherokee, or Store Sauce 2246 Cherries, Dessert Dish of 2068 Dried . . . 2133 Morelia, To Preserve 2139 Pickled . . . 2220 To Preserve,in Syrup 2135 Cherry Brandy, To Make 2678 Bounce Jam . Liqueur . . Sauce . Tart . Tree in Rome . Varieties of the Water Ice Wine (Black) . 2677 2134 . 2700 . (90 • ‘747 . 2171 • 1747 . 2309 2675 Chervil, Peculiarities of . 305 Chester Muffins . . 2422 Chestnut Sauce . . 691 „ Brown . . 692 Soup. . . . 301 Uses of the . . 301 Chestnuts, Candied . 2342 Croquettes of . . 2974 Stewed . . . 2137 Chetney, Mango (Bengal Recipe) . • 2244 Sauce • 2245 cken, Boiled . 1295 Broth ■ 2791 Chaudfroid of . • 1339 Curried • 1345 Cutlets • 1340 „ French • 1341 Essence of . 803 Fricasseed • 1348 Fried • ‘343 German Fashion • 2936 Patties . 1342