for twelve hours after, in a very considerable degree.
_To clean Plate._
_First._--Take care that your plate is quite free from grease.
_Second._--Take some whitening mixed with water, and a sponge, rub it
well on the plate, which will take the tarnish off; if it is very bad,
repeat the whitening and water several times, making use of a brush, not
too hard, to clean the intricate parts.
_Third._--Take some rouge-powder, mix it with water to about the
thickness of cream, and with a small piece of leather (which should be
kept for that purpose only) apply the rouge, which, with the addition of
a little "Elbow Grease," will, in a short time, produce a most beautiful
polish.
N.B.--The rouge-powder may be had at all the silversmiths and jewellers.
_Obs._--The above is the actual manner in which silversmiths clean their
plate, and was given to me by a respectable tradesman.
_The common Method of cleaning Plate._
First wash it well with soap and warm water; when perfectly dry, mix
together a little whitening and sweet oil, so as to make a soft paste;
then take a piece of flannel, rub it on the plate; then with a leather,
and plenty of dry whitening, rub it clean off again; then, with a clean
leather and a brush, finish it.
_Varnish for Oil Paintings._
According to the number of your pictures, take the whites of the same
number of eggs, and an equal number of pieces of sugar candy, the size
of a hazel nut, dissolved, and mix it with a tea-spoonful of brandy;
beat the whites of your eggs to a froth, and let it settle; take the
clear, put it to your brandy and sugar, mix them well together, and
varnish over your pictures with it.
This is much better than any other varnish, as it is easily washed off
when your pictures want cleaning again.
_Method of cleaning Paper-Hangings._
Cut into eight half quarters a quartern loaf, two days old; it must
neither be newer nor staler. With one of these pieces, after having
blown off all the dust from the paper to be cleaned, by the means of a
good pair of bellows, begin at the top of the room, holding the crust in
the hand, and wiping lightly downward with the crumb, about half a yard
at each stroke, till the upper part of the hangings is completely
cleaned all round. Then go round again, with the like sweeping stroke
downwards, always commencing each successive course a little higher than
the upper stroke had extended, till the bottom be finished. This
operation, if carefully performed, will frequently make very old paper
look almost equal to new.
Great caution must be used not by any means to rub the paper hard, nor
to attempt cleaning it the cross, or horizontal way. The dirty part of
the bread, too, must be each time cut away, and the pieces renewed as
soon as it may become necessary.
_To make_ WOODEN _Stairs have the appearance of_ STONE.
Paint the stairs, step by step, with white paint, mixed with strong
drying oil. Strew it thick with silver sand.
It ought to be thoroughly dry next morning, when the loose sand is to be
swept off. The painting and sanding is to be repeated, and when dry, the
surface is to be done over with pipe-clay, whiting, and water; which may
be boiled in an old saucepan, and laid on with a bit of flannel, not too
thick, otherwise it will be apt to scale off.
A penny cake of pipe-clay, which must be scraped, is the common
proportion to half a lump of whiting.
The pipe-clay and whiting is generally; applied once a week, but that
might be done only as occasion requires.
_French Polish._
Take a quarter of an ounce of gum sandarac and a quarter of an ounce of
gum mastic; pick the dirt and black lumps out very carefully, and pound
them in a mortar quite fine; put them into a bottle, and add to them a
quartern (old measure) of strong spirit of wine; cork it down and put it
in a warm place; shake it frequently till the gum is entirely dissolved,
which will be in about twenty-four hours.
Before using it, be careful to ascertain that no _grease_ is on the
furniture, as _grease_ would prevent its receiving the polish. If the
furniture has been previously cleaned with bees'-wax or oil, it must be
got off by scraping, which is the best way, but difficult to those who
do not perfectly understand it, because if you are not very careful, you
may scratch the surface, and create more expense than a workman would
charge to do it properly at first. Or it may be done by scouring well
with sand and water, and afterward rubbed quite smooth with fine glass
paper, being careful to do it with the grain of the wood. To apply the
polish, you must have a piece of list or cloth twisted, and tied round
quite tight, and left even at one end, which should be covered with a
piece of fine linen cloth; then pour a little of the polish on the
furniture, and rub it well all over till it is worked into the grain of
the wood, and begins to look quite smooth; then take a soft fine cloth,
or what is better, an old silk handkerchief, and keep rubbing lightly
until the polish is complete, which will take two or three hours. It
will greatly help the polish if it is done near a fire.
If it does not look so smooth and clear as it should, a little sweet oil
rubbed lightly over, and cleaned off directly, will greatly heighten it.
If any part of the furniture has carving about it, where it will be
impossible to polish, it must be done with mastic varnish, and a camel's
hair brush, after the rest is finished.
When the polish begins to look dull, it may be recovered with a little
spirit of wine.
_Polish for Dining Tables_,
Is to rub them with cold-drawn linseed oil, thus:--put a little in the
middle of a table, and then with a piece of linen (never use woollen)
cloth rub it well all over the table; then take another piece of linen,
and rub it for ten minutes, then rub it till quite dry with another
cloth. This must be done every day for several months, when you will
find your mahogany acquire a permanent and beautiful lustre,
unattainable by any other means, and equal to the finest French polish;
and if the table is covered with the tablecloth only, the hottest dishes
will make no impression upon it: and when once this polish is produced,
it will only require dry rubbing with a linen cloth for about ten
minutes twice in a week, to preserve it in the highest perfection; which
never fails to please your employers; and remember, that to please
others is always the surest way to profit yourself.
If the appearance must be more immediately produced, take some FURNITURE
PASTE.
_To prevent disagreeable Smells from Sinks, &c._
The disgustful effluvia arising from cabbage-water, and the various
ungrateful odours which arise from the sink of kitchens, drains, &c.,
are not only an unnecessary nuisance to the good folks of the second
table, but we believe such miasm is not an uncommon cause of putrid
fevers, &c. &c.
It cannot be too generally known, that a cheap and simple apparatus has
been contrived for carrying off the waste water, &c. from sinks, which
at the same time effectually prevents any air returning back from
thence, or from any drain connected therewith. This is known by the name
of Stink Trap, and costs about five shillings.
No kitchen sink should be without it.
_To prevent Moths._
In the month of April beat your fur garments well with a small cane or
elastic stick, then lap them up in linen without pressing the fur too
hard, and put between the folds some camphor in small lumps; then put
your furs in this state in boxes well closed.
When the furs are wanted for use, beat them well as before, and expose
them for twenty-four hours to the air, which will take away the smell of
the camphor.
If the fur has long hair, as bear or fox, add to the camphor an equal
quantity of black pepper in powder.
_Paste._
To make common paste, mix one table-spoonful of flour with one of cold
water, stir it well together, and add two more table-spoonfuls of water;
set it over the fire and give it a boil, stirring it all the time, or it
will burn at the bottom of the saucepan.
OBSERVATIONS ON CARVING.
"'Have you learned to carve?' for it is ridiculous not to carve
well.
"A man who tells you gravely that he cannot carve, may as well tell
you that he cannot feed himself; it is both as necessary and as
easy."--Lord CHESTERFIELD'S _211th Letter_.
Next to giving a good dinner, is treating our friends with hospitality
and attention, and this attention is what young people have to learn.
Experience will teach them in time, but till they acquire it, they will
appear ungraceful and awkward.
Although the _art of carving_ is one of the most necessary
accomplishments of a gentleman, it is little known but to those who have
long been accustomed to it; a more useful or acceptable present cannot
be offered to the public than to lay before them a book calculated to
teach the rising generation how to acquit themselves amiably in this
material part of the duties of the table.
Young people seldom study this branch of the philosophy of the banquet,
beyond the suggestion of their own whims and caprices; and cut up things
not only carelessly, but wastefully, until they learn the pleasure of
paying butchers' and poulterers' bills on their own account.
Young housekeepers, unaccustomed to carving, will, with the help of the
following instructions, soon be enabled to carve with ease and elegance;
taking care also to observe, as occasion may offer, the manner in which
a skilful operator sets about his task, when a joint or fowl is placed
before him.
It has been said, that you may judge of a person's character by his
handwriting; you may judge of his conscience by his carving.
Fair carving is much more estimable evidence of good nature than fair
writing: let me see how a gentleman carves at another person's table,
especially how he helps himself, and I will presently tell you how far
he is of Pope's opinion, that
"True self-love and social are the same."
The selfish appetites never exhibit themselves in a more unmasked and
more disgusting manner than in the use they excite a man to make of his
knife and fork in carving for himself, especially when not at his own
cost.
Some keen observer of human nature has said, "Would you know a man's
real disposition, ask him to dinner, and give him plenty to drink."
"The Oracle" says, "invite the gentleman to dinner, certainly, and set
him to carving." The gentleman who wishes to ensure a hearty welcome,
and frequent invitations to the board of hospitality, may calculate with
Cockerial correctness, that "the easier he appears to be pleased, the
oftener he will be invited." Instead of unblushingly demanding of the
fair hostess, that the prime "tit-bit of every dish be put on his plate,
he must receive, (if not with pleasure or even content,) with the
liveliest expressions of thankfulness, whatever is presented to him; and
let him not forget to praise the cook (no matter whether he be pleased
with her performance or not), and the same shall be reckoned unto him
even as praise to the mistress."
"If he does not like his fare, he may console himself with the
reflection, that he need not expose his mouth to the like mortification
again. Mercy to the feelings of the mistress of the mansion, will forbid
his then appearing otherwise than absolutely delighted with it,
notwithstanding it may be his extreme antipathy. If he like it ever so
little, he will find occasion to congratulate himself on the advantage
his digestive organs will derive from his making a moderate dinner; and
consolation from contemplating the double relish he is creating for the
following meal, and anticipating the rare and delicious zest of (that
best sauce) good appetite, and an unrestrained indulgence of his
gourmandizing fancies at the chop-house he frequents."
The following extract from that rare book, GILES ROSE'S _School for the
Officers of the Mouth_, 16mo. 1684, shows that the art of carving was a
much more elaborate affair formerly than it is at present.
LE GRAND ESCUVER TRANCHANT, _or the Great Master Carver_. "The exercise
of a master carver is more noble and commendable, it may be, than every
one will imagine; for suppose that life to be the foundation of all that
is done in the world, this life is not to be sustained without
maintaining our natural heat by eating and drinking."
Never trust a cook teaser with the important office of carver, or place
him within reach of any principal dish. I shall never forget the
following exhibition of a selfish spoiled child: the first dish that
Master Johnny mangled, was three mackerel; he cut off the upper side of
each fish: next came a couple of fowls; in taking off the wings of
which the young gentleman so hideously hacked and miserably mangled
every other part, that when they were brought for luncheon the following
day, they appeared as if just removed from a conclave of dainty cats,
rather than having been carved by a rational creature. When the master
of the family, who was extremely near-sighted, sat down to his nooning,
in expectation of enjoying the agreeable amusement of having a
"Nice bit of chicken
For his own private picking,"
no sooner had he put on his specs, and begun to focus his fowl, than he
suddenly started up, rang for the cook, and after having vociferated at
her carelessness, and lectured her for being so extremely perfunctory
and disorderly in not keeping the cat out of the cupboard, till his
appetite for scolding was pretty well satisfied, he paused for her
apology: the guardian genius of the pantry, to his extreme astonishment,
informed him, that his suspicions concerning the hideous appearance
which had so shocked him, was erroneous: such unsightly havoc was not
occasioned by the epicurism of a _four_-legged brute, and that the fowls
were exactly in the same state they came from the table, and that young
Master Johnny had cut them up himself.
Those in the parlour should recollect the importance of setting a good
example to their friends at the second table. If they cut bread, meat,
cheese, &c. fairly, it will go twice as far as if hacked and mangled by
some sensualists, who appear to have less consideration for their
domestics than a good sportsman for his dogs.
A prudent carver will distribute the dainties he is serving out in equal
division, and regulate his helps by the proportion his dish bears to the
number it is to be divided among, and considering the quantum of
appetite the several guests are presumed to possess.
If you have a bird, or other delicacy at table, which cannot be
apportioned out to all as you wish, when cut up, let it be handed round
by a servant; modesty will then prompt the guests to take but a small
portion, and such as perhaps could not be offered to them without
disrespect.
Those chop-house cormorants who
"Critique your wine, and analyze your meat,
Yet on plain pudding deign at home to eat,"
are generally tremendously officious in serving out the loaves and
fishes of other people; for, under the notion of appearing exquisitely
amiable, and killingly agreeable to the guests, they are ever on the
watch to distribute themselves the dainties[412-*] which it is the
peculiar part of the master and mistress to serve out, and is to them
the most pleasant part of the business of the banquet; the pleasure of
helping their friends is the gratification which is their reward for the
trouble they have had in preparing the feast: such gentry are the terror
of all good housewives; to obtain their favourite cut they will so
unmercifully mangle your joints, that a lady's dainty lapdog would
hardly get a meal from them afterward; but which, if managed by the
considerative hands of an old housekeeper, would furnish a decent dinner
for a large family.
The man of manners picks not the best, but rather takes the worst out of
the dish, and gets of every thing (unless it be forced upon him) always
the most indifferent fare by this civility, the best remains for others;
which being a compliment to all that are present, every body will be
pleased with it; the more they love themselves, the more they are forced
to approve of his behaviour, and gratitude stepping in, they are
obliged, almost whether they will or not, to think favourably of him.
After this manner it is that the well-bred man insinuates himself in the
esteem of all the companies he comes in; and if he gets nothing else by
it, the pleasure he receives in reflecting on the applause which he
knows is secretly given him, is to a proud man more than equivalent for
his former self-denial, and overpays self-love, with interest, the loss
it sustained in his complaisance to others.
If there are seven or eight apples, or peaches, among people of
ceremony, that are pretty nearly equal, he who is prevailed on to choose
first, will take that which, if there be any considerable difference, a
child would know to be the worst.
This he does to insinuate, that he looks upon those he is with to be of
superior merit; and that there is not one whom he does not love better
than himself. Custom and general practice make this modish deceit
familiar to us, without being shocked at the absurdity of it.
"If people had been used to speak from the sincerity of their hearts,
and act according to the natural sentiments they felt within, till they
were three or four and forty, it would be impossible for them to assist
at this comedy of manners without either loud laughter or indigestion;
and yet it is certain, that such a behaviour makes us more tolerable to
one another, than we could be otherwise."
The master or mistress of the table should appear to continue eating as
long as any of the company; and should, accordingly, help themselves in
a way that will enable them to give this specimen of good manners
without being particularly observed.
"It belongs to the master and mistress, and to no one else, to desire
their guests to eat, and, indeed, carving belongs to nobody but the
master and mistress, and those whom they think fit to desire, who are to
deliver what they cut to the master or mistress, to be by them
distributed at their pleasure."
A seat should be placed for the carver sufficiently elevated to give him
a command of the table, as the act of rising to perform this duty is
considered ungraceful.
The carving-knife should be light and sharp; and it should be firmly
grasped; although in using it, strength is not as essential as skill,
particularly if the butcher has properly divided the bones of such
joints as the neck, loin, and breast of veal or of mutton.
The dish should not be far from the carver; for when it is too distant,
by occasioning the arms to be too much extended, it gives an awkward
appearance to the person, and renders the task more difficult.
In carving fish, care should be taken not to break the flakes, and this
is best avoided by the use of a fish trowel, which not being sharp,
divides it better than a steel knife. Examine this little drawing, and
you will see how a cod's head and shoulders should be carved. The head
and shoulders of a cod contain the richest and best part of this
excellent fish.
[Illustration: _Fig. 1._]
The first piece may be taken off in the direction of _a b_, by putting
in the trowel at the back or thick part of the fish, and the rest in
successive order. A small part of the sound should be given with each
slice, and will be found close to the back-bone, by raising the thin
flap _d_. It is known by being darker coloured and more transparent than
the other parts of the fish. Almost every part of a cod's head is
considered good; the palate, the tongue, the jelly, and firm parts, _e
e_, upon and immediately around the jaw and bones of the head, are
considered as delicate eating by many persons.
[Illustration: _Fig. 2._]
A boiled fowl has the legs bent inward (see _fig. 2_), and fastened to
the sides by a skewer, which is removed before the fowl is sent to
table. A roasted fowl should not have any part of the legs cut off, as
in the boiled fowl; but after they have been properly scraped and
washed, they are drawn together at the very extremity of the breast. A
boiled and a roasted fowl are each carved in the same manner. The wings
are taken off in the direction of _a_ to _b_ (_fig. 2_). Your knife must
divide the joint, but afterward you have only to take firm hold of the
pinion with your fork, draw the wings towards the legs, and you will
find that the muscles separate better than if you cut them with your
knife. Slip your knife between the leg and the body, and cut to the
bone, then with the fork turn the leg back, and, if the fowl be not a
very old one, the joints will give way.
[Illustration: _Fig. 3._]
After the four quarters are thus removed, enter the knife at the breast,
in the direction _c d_ (_fig. 3_), and you will separate the
merrythought from the breast-bone; and by placing your knife under it,
lift it up, pressing it backward on the dish, and you will easily remove
that bone. The collar-bones, _e e_, lie on each side the merrythought,
and are to be lifted up at the broad end, by the knife, and forced
towards the breast-bone, till the part which is fastened to it breaks
off. The breast is next to be separated from the carcass, by cutting
through the ribs on each side, from one end of the fowl to the other.
The back is then laid upward, and the knife passed firmly across it,
near the middle, while the fork lifts up the other end. The side bone
are lastly to be separated; to do which turn the back from you, and on
each side the back-bone, in the direction of _g g_ (_fig. 4_), you will
find a joint, which you must separate, and the cutting up of the fowl
will be complete.
[Illustration: _Fig. 4._]
Ducks and partridges are to be cut up in the same manner; in the latter,
however, the merrythought is seldom separated from the breast, unless
the birds are very large.
Turkeys and geese have slices cut on each side of the breast-bone, and
by beginning to cut from the wing upwards to the breast-bone, many more
slices may be obtained than if you cut from the breast-bone to the
wings, although I do not think the slices are quite as handsome as if
cut in the latter method.
[Illustration: _Fig. 6._]
Pigeons (see _fig. 6_) are either cut from the neck to _a_, which is the
fairest way, or from _b_ to _c_, which is now the most fashionable mode;
and the lower part is esteemed the best.
[Illustration: _Fig. 7._]
There are two ways of carving a hare. When it is young, the knife may be
entered near the shoulder at a (see _fig. 7_), and cut down to _b_, on
each side of the backbone; and thus the hare will be divided into three
parts. The back is to be again divided into four parts, where the dotted
lines are in the cut: these and the legs are considered the best parts,
though the shoulders are preferred by some, and are to be taken off in
the direction of _c d e_. The pieces should be laid neatly on the
plates, as they are separated, and each plate served with stuffing and
gravy. When the hare is old, it is better not to attempt the division
down the back, which would require much strength; but the legs should be
separated from the body at _f_, and then the meat cut off from each
side, and divided into moderate sized pieces. If the brains and ears are
required, cut off the head, and put your knife between the upper and
lower jaw, and divide them, which will enable you to lay the upper jaw
flat on the dish: then force the point of your knife into the centre,
and having cut the head into two parts, distribute the brains with the
ears to those who like them.
Rabbits are carved in the same manner as a hare, except that the back is
divided only into two pieces, which, with the legs, are considered the
most delicate parts.
[Illustration: _Fig. 8._]
A ham is generally cut in the direction of _a_ to _b_, (_fig. 8_) down
to the bone, and through the prime part of the ham. Another way is to
cut a small hole at _c_, and to enlarge it by cutting circular pieces
out of it; this method brings you to the best part of the ham directly,
and has an advantage over the other in keeping in the gravy.
[Illustration: _Fig. 9._]
A leg of mutton is more easily carved than any other joint, but
nevertheless there is a mode of doing it neatly, which should be
observed. The first slice should be taken out at _a_ (_fig. 9_), between
the knuckle _b_ and the thick end; and the second and subsequent slices
should be cut in this direction, until you are stopped by the cramp-bone
at _c_; then turn it up, and take the remaining slices from the back, in
a longitudinal direction. When the leg is rather lean, help some fat
from the broad end with each slice. The best and most juicy slices are
toward the broad end: but some persons prefer the knuckle: and where
economy is an object, the knuckle should always be eaten when the joint
is hot, as it becomes very dry when cold. If the joint is to be brought
again to table, it has a much neater and more respectable appearance if
it be helped, altogether, from the knuckle end, when it is hot. This
direction may appear trifling; but a good economist knows the importance
of carving, when the circumstances of a family require that a joint be
brought a second time to table.
[Illustration: _Fig. 10._]
A haunch of venison (_fig. 10_) should be cut down to the bone in the
direction of the line _a b c_, by which means the gravy is allowed to
flow out: then the carver, turning the broad end of the haunch toward
him, should cut in deep from _b_ to _d_. He then cuts thin slices in the
same direction, taking care to give to each person whom he helps a due
proportion of fat, which is, by lovers of venison, highly prized: there
is generally more of this delicacy on the left side of _b d_ than on the
other side.
A haunch of mutton is carved in the same manner as venison.
[Illustration: _Fig. 11._]
A saddle of mutton (_fig. 11_) is cut from the tail to the end on each
side the back-bone, in the direction of the lines _a b_, continuing
downward to the edge _c_, until it become too fat. The slices should be
cut thin, and if the joint be a large one, they may be divided into two
parts. The fat will be found on the sides.
A sucking pig is cut up before it is sent to table. The ribs may be
divided into two parts as well as the joints. The ribs are considered
the finest part, and the neck end under the shoulder. Part of the
kidneys should be added to each helping.
A shoulder of mutton, if properly roasted, is supposed to yield many
choice pieces, but this depends very much upon the carver. The first cut
should be in the direction _c b_ (_fig. 12_); and, after taking a few
slices on each side of the gap which follows the first cut, some good
slices may be obtained on each side of the ridge of the shoulder blade,
in the direction _c d_. When the party is numerous, slices may be taken
from the under side; and it is on this side, under the edge _e_, that
the fat is found.[419-*]
[Illustration: _Fig. 12._]
_Buttock of Beef_
Is always boiled, and requires no print to point out how it should be
carved. A thick slice should be cut off all round the buttock, that your
friends may be helped to the juicy and prime part of it. The outside
thus cut off, thin slices may then be cut from the top; but as it is a
dish that is frequently brought to table cold a second day, it should
always be cut handsome and even. When a slice all round would be
considered too much, the half, or a third, may be given with a thin
slice of fat. On one side there is a part whiter than ordinary, by some
called the white muscle. In some places, a buttock is generally divided,
and this white part sold separate, as a delicacy; but it is by no means
so, the meat being coarse and dry; whereas the darker-coloured parts,
though apparently of a coarser grain, are of a looser texture, more
tender, fuller of gravy, and better flavoured; and men of distinguishing
palates ever prefer them.
FOOTNOTES:
[412-*] He who greedily grapples for the prime parts, exhibits
indubitable evidence that he came for that purpose.
[419-*] Another way of carving a shoulder of mutton, and one which many
persons prefer, is in slices from the knuckle to the broad end of the
shoulder beginning on the outside. See the lines _f_ and _g_.
INDEX.
The Figures in the body of the Index refer to the Number of the
Receipts; those in the column, under the word Page, to where the
Receipts are to be found; and those preceded by Ap., to the
Receipts in the Appendix.
Page
ACID of lemon, artificial, 407* 274
Accum on Adulterations, quoted, note to 433 280
An alderman in chains, 57 135
A-la-mode beef, or veal, or English turtle, 502 312
Allspice, essence of, 412 275
---- tincture of, 413 ib.
---- Sir H. Sloane on, note 92
Almond custards (Ap. 54.) 375
Anchovy sauce, 270 232
---- essence, 433 279
---- toast, 573 354
---- butter,} 434 282
---- paste, }
---- powder, 435 ib.
---- to keep them well, Obs. to 270 233
Apicius, his sauce for boiled chicken 35
Appetite, good, why the best sauce 52
---- to refresh 38
Appert, his art of preserving vegetables, note 164
Apple pie (Ap. 32.) 369
---- pudding, boiled (Ap. 112.) 397
---- dumplings, ditto (Ap. 113.) ib.
---- tart, creamed (Ap. 33.) 369
---- sauce, 304 242
Apples, to dry (Ap. 83.) 384
Apricot jam (Ap. 93.) 387
Artichokes, 136 166
---- Jerusalem, 117 160
Asparagus, 123 161
---- soup, 222 206
Arrack, to imitate, 480 299
Arbuthnot, Dr., quoted, Preface viii.
Abernethy, Mr., quoted, note 20
Bacon, 13 117
---- slices of, 526 324
---- relishing rashers of, 527 ib.
---- sparerib, to roast 132
Bain-Marie, note to 485 and 529* 304. 326
Baking 72
Baked custard (Ap. 52.) 375
---- pears (Ap. 82.) 384
Barley water, 565 350
---- broth, 204 199
---- ----, to make a gallon for a groat 210
---- sugar (Ap. 90.) 386
---- drops (Ap. 91.) ib.
Basil, when to dry 291
---- vinegar, or wine, 397 269
---- sauce, 264 231
Batter pudding (Ap. 111.) 397
Beans, French, 133 164
Beauty 51
Bechamel, 364 257
Beef bouilli, 5. 238. 493 109. 212. 308
---- how nutritive and economical, 5 109
---- to salt, 6 111
---- savoury, 496 310
---- a round of, salted, to boil, 7 113
---- what the outside slices are good for, N. B. to 7 ib.
---- H-Bone, 8 ib.
---- ribs, and rolled, 9 114
---- baron of 34
---- sirloin, roasted, 19 122
---- proper way to carve, in note to 19 123
---- as mock hare, 66* 141
---- ribs, roasted, 20 123
---- ditto, boned and rolled, 21 124
---- steaks, to fry, 85 148
---- steak pudding (Ap. 24.) 367
---- season for, see note to 94 151
---- with onions, 86 148
---- to broil, 94 151
---- the superlative steak ib.
---- Macbeth's receipt, and le véritable _bif-teck_ de
Beauvilliers, N. B. to 94 152
---- to stew, 500 311
---- with onion gravy, 501 312
---- broth, 185 193
---- broth for glaze, or portable soup or sauce, 252 223
---- gravy, 186 194
---- strong gravy, 188 ib.
---- cullis, 189 195
---- for poultry, &c. 329 249
---- shin of, soup, 193 196
---- tea, 563 349
---- to hash, 486 304
---- shin, stewed, 493 308
---- brisket, stewed, 494 310
---- haricot, 495 ib.
---- Hunter's savoury, baked or stewed, 496 ib.
---- à-la-mode, or English turtle, 502 312
---- to pot, 503 314
---- _bubble and squeak_, 505 316
---- hashed, and bones broiled, 506 317
---- cold, broiled, &c. 487 304
Beer, to recover when hard, 468 295
---- to bottle, 468 ib.
---- cup, 464 294
Beet roots, 127 162
---- ---- to pickle (Ap. 119.) 402
Biscuit drops (Ap. 68.) 380
Bishop, essence of, 412 275
Birch, his excellent mock turtle, note under 247 219
Black cock, 71 144
Blancmange (Ap. 46.) 373
BOILING 66
Boiled custard (Ap. 53.) 375
Bouillon de santé, 196 197
Bonne bouche for geese, pork, &c. 341 251
Brandy, how to obtain genuine Cognac 296
BREAD, to make (Ap. 100.) 390
---- sauce, 321 246
---- sippets, fried, 319 ib.
---- crumbs, do. 320 ib.
---- pudding, 556 344
Broccoli, 126 162
---- pickled, (Ap. 122.) 403
Bride, or wedding cake (Ap. 56.) 376
Brill, 143 169
Brains are sadly dependent on the bowels 20
---- Dr. Cadogan's obs. thereon, note 21
Brain balls 266
BROILING, see the 4th chapter of Rudiments of Cookery 82
Brose, Scotch, 205* 201
Brunswick tourte (Ap. 45.) 373
BROTH, see the 7th chapter of the Rudiments of Cookery 89
---- black 35
---- of fragments 54
---- beef, 185 193
---- to clarify, 252* 227
---- mutton, 194 196
---- mock ditto, 195 197
---- with cutlets, 490 307
---- Scotch barley, 204 199
---- for sick, 564 350
Browning, to colour soup and sauce, &c. 322 246
Bill of fare for a week 56
Buns, plain (Ap. 77.) 382
---- cross (Ap. 78.) 383
---- seed (Ap. 79.) ib.
---- plum (Ap. 80.) ib.
---- Bath (Ap. 65.) 379
Burnet vinegar has the same taste as cucumber, 399 270
---- ---- sauce, 264 231
Burgoo, Scotch, 572* 353
Butler's directions for drying herbs, 461 290
---- ---- to market for vegetables 359
Butler, Obs. on the business of a note 39
BUTTER, _best manner of melting_ 228
---- to recover when oiled 229
---- clarified, 259 230
---- burnt, 260 ib.
---- oiled, 260* ib.
CATHOLIC FAMILIES, cookery for, 158. 224 178. 207
Cabbage, 118 160
---- boiled and fried, or bubble and squeak, 119. 505 160. 316
Cakes, common seed (Ap. 59.) 377
---- rich, yest (Ap. 60.) 378
---- queen, or heart (Ap. 61.) ib.
---- Shrewsbury (Ap. 63.) ib.
---- Banbury (Ap. 64.) 379
---- Savoy, or sponge (Ap. 67.) 380
---- Ratafia (Ap. 71.) 381
---- almond sponge (Ap. 72.) ib.
---- diet bread (Ap. 74.) ib.
---- Derby, or short (Ap. 87.) 385
---- Yorkshire (Ap. 104.) 391
Calf, a fatted, preferred to a starved turtle, 247 221
----'s head to boil, 10 114
---- ---- to hash, 10 115
---- ---- ragoût, 520 321
---- ---- mock turtle, 247 219
---- feet jelly, 481 299
Camp vinegar, 403 271
Carp, stewed, 158 177
Carrots, 129 163
---- soup, 212 201
Carving, best rule for 43
---- ancient terms of, note ib.
Catsup of mushrooms, 439 283
---- double ditto, or dog-sup 284
---- of walnuts, 438 282
---- of oysters, 441 285
---- of cockles, 442 ib.
---- of cucumbers, 399 270
---- pudding, 446 285
Caper sauce, 274 233
---- ---- mock, 275 ib.
Capon, to roast, 58 136
Capillaire, 476 297
Caramel, to boil sugar to, (Ap. 85.) 385
Cauliflower, 125 162
---- pickled (App. 122.) 403
Caudle, 572 353
Cautions to carvers 44
Cayenne, how to make, 404 272
---- essence of, 405 273
Celery soup, 214 202
---- sauce, 289, 290 238
---- seed, substitute for celery, note 92
---- essence, 409 275
Chantilly basket (Ap. 51.) 375
Cheap soup, 229 208
Cheese and toast, 538*, 539 330
---- toasted, 540 331
---- buttered ditto, 541 ib.
---- pounded or potted, 542 ib.
Cheesecakes (Ap. 40.) 371
---- lemon, ditto (Ap. 41.) 372
---- orange, ditto (Ap. 42.) ib.
---- almond, ditto (Ap. 43.) ib.
Cherries, dried (Ap. 95.) 387
Chervil sauce, 264 231
Chili vinegar, 405* 273
---- wine, 406 ib.
Chicken. See Fowl.
---- pie (Ap. 16.) 364
---- and ham patties (Ap. 29.) 368
Chops, mutton, pork, beef, to broil, 94 151
---- to fry, 85 148
---- to stew, 490 307
---- relish for, 423 278
---- sauce for, 356 255
Cinnamon, essence of, 416 276
---- tincture of, 416* ib.
Claret, best wine for sauces, &c. 95
Clarified syrup, 475 297
Clarify broth, to, 252* 227
Clove and mace, essence of, 414 276
---- ---- ---- tincture of, 415 ib.
Cockle catchup, 442 285
Cod, boiled, 149 172
---- the tail filleted, note under 149 ib.
---- slices boiled, 151 174
---- skull stewed, 158 177
---- shaved, and sold for whitings, Obs. to 153 175
Cold meat, to broil with poached eggs, 487 304
---- ditto, to warm, the best way 54
---- fish 53
---- ---- sauce for, 453, 359, and 307 287, 255, 243
---- veal, an excellent dish of, 512 319
---- fowl, ditto, 533 328
Colouring for soup and sauce, 322 246
---- a frequent cause of adulteration, 322 247
Committee of taste 17
Consommé, 252 223
Coffee, to make 340
Cooks, friendly advice to 46
---- hints to 53
---- ditto, when they have a very large dinner 62
Cooks, cause of the scarcity of good ones 310
---- deserve good wages 23
---- a manor given to one by William the Conqueror 22
---- Obs. concerning their health, note 26
Cook-teaser, where not to put him 44
Cooking animals, dine only once a month, note 17
Cookery, Descartes's observations on 19
---- Dr. Johnson's ditto 20
---- theory of, note ib.
---- importance of 21
---- Dr. Stark vii.
---- the analeptic part of physic 19
---- Dr. Mandeville viii.
---- Arbuthnot ib.
---- Parmentier x.
---- Sylvester's Obs. on, note 20
---- best books on, note ib.
---- theory of the processes of, from the Encyclopædia Brit.
note ib.
---- opinion of a cook on books of 32
Coquus Magnus, or Master Kitchener 22
Coullis, or thickened gravy, 189 195
_Coup d'aprés_ 94
Crab, to boil, 177 188
Crawfish soup, 235 211
---- ditto, pounded alive, recommended by Mons. Clermont, 235 ib.
Cream, clouted, 388 267
Cranberry tart (Ap. 37.) 370
Croquante of paste (Ap. 86.) 385
Cottage potato pudding (Ap. 115.) 398
Crisp parsley, 318 245
Currant jelly, 479* 298
Curry powder, 455 287
---- soup, 249 222
---- sauce, 348 254
---- balls, 382 266
---- to dress, 497 311
Curaçoa, how to make, 474 296
Custard pudding 347
Cider cup, 465 294
Culinary curiosities 32
Crane 34
Curlews ib.
Cat in gely ib.
Corks 106
Cement for sealing bottles ib.
Caw-caw bones, N.B. 1 108
Cow heel, to dress, 18* 122
Cress sauce, 264 231
---- vinegar, 397* 269
Cucumber, stewed, 135 165
---- vinegar, 399 270
---- to preserve (Ap. 98.) 389
Carp, to stew, 158 177
Charity, the greatest 24
Crumpets (Ap. 103.) 391
Devil, 538 329
---- his venison 33
---- sauce for 255
---- biscuit, 574 354
Damson cheese (Ap. 89.) 386
Digestion, how important 19
Dripping pan 76
Dripping, to clarify, 83 146
---- Mrs. Melroe and Dr. Stark's Obs. on, 83 147
---- soup 210
Duck, to roast, 61 139
---- bonne bouche for, 341 251
---- to hash, 530 326
---- cold, to warm, 535 329
---- wild, to roast, 74 144
Dutch salad, Obs. to 372 260
Dinner, seven chances against its being properly dressed, note 22
---- hints for preparing a large, p. 62, 63; a good one for
5_d._, 204 199
---- invitation to 36
---- importance of punctuality, the only act which cannot be
postponed 37
---- arrangements of guests at 40
---- rules for behaviour at, from the Accomplished Lady's
Delight, note 29
---- hints for providing 38
---- Obs. on second courses, &c. ib.
---- punishment for not being punctual at 42
---- Boileau's Obs. on ib.
---- Hints to those who dine out 44
Edge bone of beef, see H-bone, 8 113
---- ---- ways of spelling 114
Education of a cook's tongue 52
Eels, stewed, Wiggy's way, 164 181
---- pickled, 161 180
---- fried, 165 182
---- pie (Ap. 22.) 366
---- spitchocked, 166 182
---- soup, 225 207
Eggs, to preserve for twelve months, see N.B. to 547 338
---- sauce, 267 232
---- fried with bacon, 545 336
---- ragoût, 545* 337
---- with minced bacon, 549 339
---- poached, 546 337
---- ditto, with minced ham, 548 338
---- boiled in the shell, 547 ib.
---- ditto, for a salad, 372 260
---- various ways of dressing egg and ham patties (Ap. 88.) 386
Epictetus, a relish for, 27 125
Eschalot sauce, 294 239
---- vinegar, 401 271
---- wine, 402 ib.
Essence of turtle, 343 252
Essence of ham, 351 254
---- where to buy it, 351 ib.
---- of mushrooms, 440 285
---- of oysters, 441 ib.
---- of anchovy, 433 280
---- of Cayenne, 405 273
---- lemon peel, 407 ib.
---- ditto, 408 274
---- of celery, 409 275
---- ginger, 411 ib.
---- allspice, 412 ib.
---- clove, 414 276
---- mace, 414 ib.
---- cinnamon, 416 ib.
---- marjoram, 417 277
---- sweet herbs, 417* ib.
---- soup herbs, 420 ib.
---- eschalot, 402 271
---- soup herbs and savoury spice, 422 277
Epicure, the editor's definition of note 17
---- the temperate man the greatest 19
Economy, the first rule of comfortable, note 61
Fawn, 65 140
Fennel and butter for mackerel, 265 231
Fish, see the 6th chapter of the Rudiments of Cookery 86
---- cold, to redress 53
---- fecundity of, note 86
---- how to market for 358
---- to stew, 158 177
---- soups, 225 207
---- forcemeat, 383 266
---- sauce, 425 278
---- to pickle, 161 180
Forcemeat, to make, 373 262
---- materials used for 263
---- for veal, 375 264
---- for turkey, 377 265
---- for goose, 378 ib.
---- for hare, 379 ib.
---- balls, for mock turtle and made dishes, 380 ib.
---- egg ditto, 381 266
---- curry ditto, 382 ib.
---- zest, &c. 386 ib.
---- of fish for maigre dishes, 383 ib.
---- to mix orange and lemon peel, 387 ib.
Flip, 466 294
Flounders, 155 175
Fowls, to boil one half and roast the other at the same time 33
---- to boil, 16 119
---- to roast, 58 136
---- to broil, 97 154
---- hashed, 533 328
---- pulled, 534 ib.
---- to dress cold, 535 329
---- Apicius's sauce for 35
French beans, 133 164
---- ---- pickled (Ap. 118.) 402
---- tart of preserved fruit (Ap. 35.) 370
---- bread and rolls (Ap. 100*) 390
Froth roast meat, to 78
Frogges, fried 34
Fare, bill of, for a week 56
Frying 80
Flavour, agents employed to soups and sauces, note under 104
Flounders, fried or boiled, 155 175
Fritters, 558 344
Fruit, to preserve, without sugar (Ap. 99.) 390
Game, to render immediately ripe for roasting 58
---- soup, 242 216
Garlic vinegar, 400 270
---- sauce, 272 233
---- gravy, 311 244
Giblets, stewed, 531 328
---- soup, 244 216
---- pie (Ap. 14.) 363
Gherkins (Ap. 117.) 402
Gigot de Sept Heures, N.B. to 1 108
Ginger, essence of, 411 275
---- preserved (Ap. 97.) 389
Gingerbread nuts (Ap. 76.) 382
Goose, Dr. Stark says is the most nutritive food 138
---- to roast, 59 137
---- ditto, alive 33
---- to persuade one to roast himself! 1 ib.
---- how the liver is fattened for the Strasburg pies. In note
to 59 137
---- to hash, 530 326
---- green, 60 138
---- mock, 51 131
---- bonne bouche for, 341 251
---- relish for, 341 ib.
Gourds, various ways of dressing 348
GOURMAND defined, note 17
Gourmandize, to guard against, note 24
Gooseberry sauce, 263 231
GRAVY, read the 8th chapter of the Rudiments of Cookery 100
---- for poultry, ragoûts, &c., 329 249
---- onion, 299 241
---- garlic, 311 244
---- game, 337 251
---- for wild duck, 338 ib.
---- roasted meat, 326 248
---- boiled, 327 249
---- wow wow for salted or stewed beef, 328 249
---- for grills and broils, &c., 355 254
---- for chops and steaks, 356 255
---- relish for chops and steaks, 423 278
---- for cold meat or poultry, &c., 359 255
---- hashes of mutton, &c., 360 256
---- ditto, veal, 361 257
---- for venison, of wine, 344 253
---- of vinegar, 345 ib.
---- for venison, of currant jelly, 346 ib.
---- of mutton, 347 ib.
---- brown colouring for, 322 246
---- portable, 252 223
---- soup, 200 198
---- vegetable, ditto, 224 207
Green pease, 134 164
---- soup, 216 203
---- maigre, ditto, 217 ib.
Green gages, preserved in syrup (Ap. 96.) 388
Grill sauce, 355 254
Grouse, 73 144
Gruel, water, various ways of making and flavouring, 572 352
Guinea fowl, 69* 143
Glasse, Mrs., her Cookery 20
Gridiron 82
Haddock, 157 176
---- Findhorn, ditto, 157* ib.
Haggis, a good Scotch, 488* 305
Ham, to boil, 14 118
---- to pot, 509 318
---- slices of broiled, 526 324
---- essence of, 351 354
---- where to buy, ditto, 351 ib.
Hare, roast, 66 140
---- jugged, 529* 325
---- soup, 241 215
---- mock, 66* 141
---- hashed, 529 325
---- pie (Ap. 11.) 362
Haricot of mutton, lamb, veal, or beef, 489 306
---- of beef, 495 310
Hashes, mutton, 484 303
---- to warm up, 485 304
---- beef, 486 ib.
---- veal, 511 318
---- venison, 528 325
---- cold calf's head, 519 321
---- ditto, 10 114
---- calf's head or ragoût, 520 321
---- hare, 529 325
---- duck or goose, 530 326
---- poultry, game, or rabbit, 533 328
---- sauce for, 360 256
Haunch (see H.) bone of beef, 8 113
Herbs, when, and how to dry, 461 290
Herrings, pickled, 171 185
---- broiled, 171* ib.
---- red ditto, 172 186
Horseradish powder, 458* 289
---- vinegar, 399* 270
Housekeeping, plan of 27
---- book ib.
Horse powdered 34
Hill, Dr., author of Mrs. Glasse's Cookery 20
Hanger, Col., quoted, his hints for guarding against "la
Gourmandize," note 23
Hudson, the dwarf, served up in a pie 34
Icing for fruit tarts, &c. (Ap. 31.) 369
---- for twelfth cake (Ap. 84.) 384
Indigestion 38
---- lozenges for, note ib.
---- remedy for 39
Invitations, how to send 41
---- to answer ib.
Indian or mixed pickle (Ap. 123.) 404
Independence, the road to 64
Italian salad, see Obs. to 372 260
---- cream (Ap. 48.) 374
---- macaroons (Ap. 70.) 380
Irish stew, Mrs. Phillips's, 488 305
---- ditto, Mr. Morrison's, 488 ib.
Jack, to dress, 158 177
Jacks, Obs. on 74
Jelly, ox heel, 198 197
---- calf's feet, 481 299
---- of currants and other fruits, 479* 298
Jerusalem artichokes, 117 160
Jockey, how to waste 190
JOHNSON'S brandy and liqueurs, 471 296
JOHNSON, Dr., quoted 20
KAY, Mr., of Albion House, wines, &c., Obs. to 94 243
KELLY'S sauce for calf head or cow heel, 311 244
---- ditto, for sauce _piquante_, 311* ib.
Kid, to roast, 65* 140
Kidneys, to broil, 95 153
Kitchen maid, business of a 25
Kitchen fire place, best ornaments for 64
---- chimney should be swept often 54
---- utensils 89
Kitchiner, Dr., quoted, note, 572 30
LIFE, THE ART OF INVIGORATING AND PROLONGING vii.
Lacedæmon, black broth of 35
---- ditto sauce ib.
Lamb, to broil, 3 109
---- to roast, 40 129
---- sham lamb, ditto, 40 ib.
---- hind quarter, 41 ib.
---- fore quarter, 42 130
---- leg, 43 ib.
---- shoulder, 44 ib.
---- to goosify, ditto, note to 51 131
---- ribs, 45 130
---- loin, 46 130
---- neck, 47 ib.
---- breast, 48 ib.
---- chops, 93 150
---- shoulder, grilled, 491 307
---- lamb's fry, 492 308
Larders, proper, note 57
Larks, 80 146
Lemon chips (Ap. 94.) 387
---- syrup, 391 267
---- sauce, 273 233
---- juice, artificial, 407* 274
Lemon and liver sauce, 287 237
---- peel essence, 407 273
---- quintessence ditto, 408 274
---- tincture ditto, 408* ib.
Lemonade in a minute, 477 297
Liquamen of the Romans 35
_Liqueurs_, 471 296
Lister, Mrs., leg of beef soup. See shin of beef soup.
Liver of a goose. See note under 59 137
---- and parsley sauce, 287 237
---- ditto for fish, 288 238
Lobster, to roast, 82 146
---- to boil, 176 187
---- sauce, 284 236
---- sauce for lobster, 285 237
---- soup, 237 211
---- potted, 178 183
---- patties (Ap. 27.) 368
---- salad, 372 260
---- spawn, to preserve, N.B. to 284 236
Lozenges 38
Macaroni, 543 332
---- soup, see Obs. to 200 198
Mackerel, boiled, 167 183
---- broiled, 169 184
---- baked, 170 ib.
---- pickled, 171 185
---- roe sauce, 266 231
Made dishes, Obs. on. See 9th chapter of Rudiments of Cookery 106
---- ---- economical ditto, 483 300
Magazine of Taste 292
Maigre forcemeat, 383 266
---- plum pudding, 554 342
Mandeville, Dr., quoted, Preface viii.
Manners, the importance of good 42
Marjoram, essence of, 417 277
Marrow bones, 544 336
Meat, soup from any, boiled 69
Melroe, Mrs., her Econom. Cookery, quoted, note to 83 147
Melted butter 228
Minced collops 306
Mince pies (Ap. 38.) 371
---- meat (Ap. 39.) 372
Mint sauce, 303 242
---- vinegar, 398 270
Mock turtle soup, 247 219
---- ditto, do. by E. Lister, 245 218
Mille feuilles (Ap. 44.) 372
Moor game, 72 144
Morels, Obs. on 89
Mulled wine, aromatic, essence for, 412 275
Mustard, to make, 370 259
---- to make in a minute, 369 ib.
---- ditto, to keep, 427 278
---- seed oil 404
Manners, barbarous, of the sixteenth century 29
---- good effects of good 42
---- bad effects of bad 43
Measures, glass ones 31
Meat, how long it must hang to be tender 57
---- if frozen ib.
---- killing it by electricity makes it tender immediately 58
Marketing 61
---- best rule for ib.
---- ditto 56
MARKETING TABLES, for meat 355
---- ---- poultry 357
---- ---- vegetables 359
Meat skreen 77
Meat cakes, 504* 316
Mutton, to boil a leg, 1 108
---- neck, 2 109
Mutton, 23 124
---- roast, a leg, 24 125
---- ditto, saddle, 26 ib.
---- shoulder, 27 ib.
---- loin, 28 ib.
---- neck, 29 126
---- breast, 30 ib.
---- haunch, 31 ib.
---- ditto, venison fashion, 32 ib.
---- or veal pie (Ap. 10.) 362
---- chops, 92 150
---- ditto, stewed, 490 307
---- broth, 194. 564 196. 350
---- ---- mock, 195 197
---- to hash, 484 303
---- haricot, 489 306
---- mullaga-tawny soup, 249 222
Mushroom sauce, 305 242
---- ditto, brown, 306 243
---- extempore, 307 ib.
---- catchup, 439 283
---- quintessence of, 440 285
Marrow bones, 544 336
---- vegetable 348
Muffins (Ap. 102.) 391
Nutmeg, tincture of, 413* 276
---- grater, the best 65
Omelettes, 543* 333
Onion, Obs. on, note 92
---- pickled (Ap. 121.) 403
---- stewed, 137 166
---- young, sauce, 296 240
---- sauce, 297 ib.
---- ---- white, 298 240
---- ---- brown, 299 241
---- sage and, 300 ib.
Orange jelly (Ap. 47.) 373
---- gingerbread (Ap. 75.) 382
Orgeat (Ap. 81.) 383
Ox cheek, stewed, 507 317
---- ---- portable soup of, 252 224
Ox tails, stewed, 508 318
Ox head soup, 239 213
Ox tail soup, 240 214
Ox heel jelly, 198 197
---- ---- soup, 240* 214
Oysters, how to feed and preserve their lives, and how to tickle
them to death, 181 189
---- certainly not so nutritive as supposed, N.B. to 181 190
---- native, those that are born and bred in the Burnham rivers,
note to 181 189
---- essence of, 441 285
---- scalloped, 182 191
---- stewed, 182* 192
---- fried, 183 ib.
---- sauce, 278 234
---- preserved in powder, 280 234
---- patties (Ap. 26.) 368
Osborne, H. Cook to Sir J. Banks xi. 52
---- ditto, his receipts for puddings, &c., 560 345
Oatmeal, a substitute for bread crumbs, note 82
Pancakes, 558 344
Paregoric elixir, 570 352
Pharmacopoeia, Appendix to x.
Parmentier, quoted, Preface ib.
Parsley and butter, 261 230
---- to preserve, N.B. to 261 231
---- fried, 317 245
---- crisp, 318 246
Partridges, 70 143
---- soup, 241 215
Paste for croquants, or cut pastry (Ap. 8.) 361
---- for meat or savoury pies (Ap. 2.) 360
---- for boiled puddings (Ap. 6.) 361
---- for stringing tartlets, &c. (Ap. 7.) ib.
Pease, to boil, 134 164
---- pudding, 555 343
---- ---- how to make for half the usual expense, note to 555 ib.
---- soups, 218. 220 203. 205
---- ditto, in five minutes, Obs. to 555 343
---- curry pease soup, note to 218 205
---- celery ditto, ditto, 218 204
---- plain pease soup, 221 206
Parsnips, 128 163
Peristaltic persuaders 39
Peptic Precepts, quoted ib.
Pease powder, 458 289
Perch, fried, 159 179
---- boiled, 160 179
---- stewed, 158 177
Pheasant, 68 142
---- mock ditto, 69 143
---- criterion of its being "_assez mortifiée_," Obs. on 68 142
PICKLES, Obs. on 398
---- pounded ib.
---- wholesome substitute for, 398, 399
Pigeons, roast, 78 145
---- to broil, 98 154
---- or lark pie (Ap. 13.) 363
Pig, sucking, 56 133
Pettitoes or sucking pig's feet, 12 171
Piquante vinegar, 453 287
Plaice, fried, 155 175
Plain pound cake (Ap. 57.) 377
Plum pudding, 553 341
Plum pudding sauce, 269 232
Plum pound cake (Ap. 58.) 377
Poached eggs, 546 337
Poor man's sauce, 310 243
Poor, soup for, 229 208
Papin, Dr., his Digester, note 223
Pork, the season for it, and the accompaniments, &c., 49 130
---- to roast a leg, 50 131
---- to boil ditto, 11 116
---- to roast without the skin on, 51 131
---- mock goose, 51 ib.
---- to lambify the leg of a porkling, see note to 51 ib.
---- griskin, 52 132
---- sparerib, 53 ib.
---- loin, 54 ib.
---- chine, 55 133
---- to salt, 6 112
---- to boil, pickled, 11 116
---- how to score after you have boiled it, 11 ib.
---- chops, to fry, 93 150
---- sausages, 87 148
Poivrade sauce, 365 259
Portable soup, 252 223
Pot top, best fat for frying, Obs. to 83 147
---- ---- liquor 54
---- ---- to convert into pease soup in five minutes, N.B.
to 555 343
Potatoes, 16 ways of dressing, 102 155
---- to redress cold, 102* 156
---- boiled and broiled, 103 ib.
---- fried in slices, 104 ib.
---- fried whole, 105 157
---- mashed, 106 ib.
---- ditto, with onion, 107 ib.
---- escalloped, 108 ib.
---- roasted, 109 158
---- under meat, 110 ib.
---- balls, 111 ib.
---- savoury, 112 ib.
---- snow, 114 ib.
---- gipsy pie, 115 159
---- new, 116 ib.
---- mucilage or starch, 448 286
---- flour ib.
---- colcannon, 108* 157
Potted beef, veal, game, &c., 503 314
---- ---- veal, game, &c., why in season at the same time as
mock turtle, note under 247 219
Potted ham, &c., 509 318
Prawns, 175 187
Poultry, to render immediately ripe for roasting 58
---- marketing tables for 357
Pudding, my, 554 341
---- plum, 553 ib.
---- ditto, do. sauce for, 269 232
---- suet, 551 340
---- Yorkshire, 552 341
---- pease, 555 343
---- macaroni, 543 332
---- batter 346
---- bread and butter, boiled and baked, 557 344
---- Boston apple 345
---- spring fruit ib.
---- Nottingham ib.
---- Newmarket 346
---- Newcastle or cabinet ib.
---- Vermicelli ib.
---- bread ib.
---- custard 347
---- boiled ditto ib.
---- college (Ap. 105.) 395
---- rice, baked or boiled ib.
---- ground ib.
---- save-all (Ap. 110.) 396
Puddings and pies, Obs. on 392
Pudding catchup, 446 285
Puff paste (Ap. 1.) 360
Pulled turkey, chicken, &c., 534 328
Punch, directly, 478 298
---- essence of, to make, 479 ib.
Purger souvent les Cuisiniers (de la nécessité) 26
Pig's pettitoes, 12 117
Politeness, ancient rules for, note 29
Porpus 33
Pie, Jeffery Hudson served up in one 34
Provisions, how to procure the best, 61. 357
Pepper, Obs. on 93
---- double headed boxes 65
Queen's drops (Ap. 62.) 378
Quin's sauce, 425 278
---- ditto, Obs. on Ann Chovy's marriage, in note to 433 281
Rabbit, roast, 67 142
---- boiled, 17 121
---- broiled, 97 154
---- soup, 241 215
---- pie (Ap. 17.) 365
---- a Welch, 539 330
Ragoût beef, see Obs. to 493 309
---- sauce, 329 249
---- savoury powder, 457 288
---- quintessence of ditto, 460 290
---- of poultry, to dress, 530* 327
---- breast of veal, 517 319
---- raised pies (Ap. 5.) 361
---- French pies (Ap. 18.) 365
---- ham pie (Ap. 19.) ib.
---- pork pie (Ap. 21.) 366
---- lamb pie (Ap. 23.) ib.
Raspberry vinegar, 390 266
---- wine or brandy, 469 295
---- jam (Ap. 92.) 387
Red cabbage, pickled (Ap. 120.) 403
Rhubarb, various ways of dressing 347
Rice blancmange (Ap. 109.) 396
---- pudding (Ap. 106.) 395
---- ground pudding (Ap. 107.) ib.
---- sauce, 321* 246
---- snowballs (Ap. 108.) 396
Ripe fruit tarts (Ap. 30.) 369
ROASTING, see the 2d chapter of Rudiments of Cookery 74
Robert sauce for pork and geese, 342 252
Roe boat ditto, see Obs. to 342 ib.
Rouge, see note to 433 281
Roux, see Obs. to 257 229
Rump steak, broiled, 94 151
---- ---- stewed, 500 311
---- ---- do. with onion gravy, 501 312
---- ---- pie (Ap. 15.) 364
Romans ate five meals a day 34
---- their favourite dishes 35
---- liquamen and garum ib.
Sack posset, Sir F. Shepherd's, 467* 295
Sage and onion sauce, 300 241
Sally Lunn tea cakes (Ap. 101.) 390
Salt, to prepare for table, 371 260
Salt fish, 150 173
Salting meat, 6 111
---- to make it red, 6 ib.
---- to make it savoury, 6 112
---- to pickle meat ib.
Sandwiches, 504 316
Save-all pudding (Ap. 110.) 396
SCOTCH haggis, 488* 305
---- collops, 517 321
---- ditto, minced 306
---- gravy, see Obs. to 326 248
---- brose, 205* 201
---- barley broth, 204 199
---- beef, note 123
---- soups, 205 200
---- winter hotch potch, 205 ib.
---- leek soup, or cocky leeky, 205 201
---- lamb stew, 205 ib.
Salads, Evelyn's directions about, 138 and 372 166. 260
---- Dutch, French, Italian, &c., Obs. to 372 261
Salad sauce, 372 and 453 260. 287
Salmon, pickled, 161 180
---- boiled, 162 ib.
---- broiled, 163 181
SAUCE, before you make, read the 8th chapter of the Rudiments of
Cookery 100
---- anchovy, 270 232
---- apple, 304 242
---- basil vinegar or wine, 397 269
---- balls for mock turtle, 380 265
---- bechamel, 364 257
---- bottled oyster, 278 234
---- beef gravy, for poultry, 329 249
---- bonne bouche for a goose, 341 251
---- bread, 321 246
---- browning, 322 ib.
---- butter, melted, 256 228
---- burnt, ditto, 260 230
---- clarified, ditto, 259 ib.
---- oiled, ditto, 260* ib.
---- to recover, N.B. to 256 229
---- catchup of mushrooms, 439 283
---- of walnuts, 438 282
---- of cockles, &c., 442 285
---- for puddings, 446 ib.
---- camp vinegar, 403 271
---- caper, 274 233
---- celery, 289 238
---- ditto, brown, 290 ib.
---- chervil, 264 231
---- Chili vinegar, 405 273
---- crisp parsley, 318 245
---- cucumber, 135 165
---- curry, 348 254
---- egg, 267 232
---- essence of turtle, 343* 252
---- ---- of ham, 351 254
---- ---- of mushrooms, 440 285
---- ---- of oysters, 441 ib.
---- ---- of Cayenne, 405 273
---- ---- of anchovy, 433 280
---- ---- of lemon peel, 407 274
---- quintessence of ditto, 408 ib.
---- ---- essence of celery, 409 275
---- ---- of ginger, 411 ib.
---- ---- of allspice, 412 ib.
---- ---- of clove,} 414 276
---- ---- of mace, }
---- ---- of cinnamon, 416 ib.
---- ---- of soup herbs, 420 277
---- ---- of soup herb and savoury spice, 422 ib.
---- ---- of eschalot, 402 271
---- ---- of punch, 479 298
---- eschalot, 294 239
---- ditto, vinegar, 401 271
---- fennel and butter for mackerel, &c., 265 232
---- fish, 425 278
---- forcemeat, to make, 373 262
---- forcemeat balls for mock turtle, 380 265
---- egg balls, 381 266
---- curry ditto, 382 ib.
---- fish forcemeat, 383 ib.
---- zest ditto, 386 ib.
---- for veal, 375 264
---- to mix orange or lemon peel, 387 266
---- gravy for poultry, ragoûts, &c., 329 249
---- ditto for game, 337 251
---- ditto for wild duck, 338 ib.
---- ditto of onion, 299 241
---- ditto of garlic, 311 244
---- ditto for roasted meat, 326 248
---- ditto for boiled ditto, 327 249
---- wow wow, for boiled beef, 328 ib.
---- wine, see venison, 344 253
---- vinegar for venison, 345 ib.
---- mutton ib.
---- for grills, 355 254
---- for chops and steaks, 356 255
---- for cold meat or poultry, 359 ib.
---- for hashes of mutton, &c., 360 256
---- for ditto of veal, 361 257
---- relish for chops, 423 278
---- gooseberry, 263 231
---- garlic, 272 233
---- ditto gravy, 311 244
---- ditto vinegar, 400 270
---- M. Kelly's, for calf's head or cow heel, 311* 244
---- ditto, ditto, _piquante_, 311* ib.
---- lemon, syrup of, 391 267
---- lemonade in a minute, 477 297
---- lemon, 273 233
---- ditto, and liver, or parsley and liver sauce, 287 237
---- liver, for fish, 288 238
---- lobster, 284 236
---- for lobster, 285 237
---- mackerel roe, 266 231
---- green mint, 303 242
---- vinegar, 398 270
---- mushroom, 305 242
---- ditto, brown, 306 243
---- ditto, in five minutes, 307 ib.
---- mustard, to make, 370 259
---- ditto, in a minute, 369 ib.
---- ditto, to keep, 427 278
---- oyster, 278 234
---- bottled, ditto, 280 ib.
---- onion, 297 240
---- ditto, white, for rabbits, &c. 298 ib.
---- young onion, 296 ib.
---- fried, or brown onion, 299 241
---- sage and onion, 300 ib.
---- ox heel jelly, 198 197
---- parsley and butter, 261 230
---- ditto, fried, 317 244
---- ditto, crisp, 318 245
---- pease powder, 458 289
---- pickles, 462 292
---- piquante vinegar, 453 287
---- plum pudding, 269 232
---- poivrade, 365 259
---- poor man's, 310 243
---- potato mucilage, 448 286
---- ragoût sauce, 329 249
---- ragoût powder, 457 288
---- quintessence of ragoût powder, 460 290
---- rice, 321* 246
---- salad mixture, 372 260
---- salad, 453 287
---- superlative, 429 278
---- box, 462 59. 292
Savoy biscuits (Ap. 69.) 380
Savoys, 120 160
Savoury salt beef, 496 310
Savoury pies, pasties, &c. (Ap. 12.) 363
Soup herb powder, or vegetable relish, 459 289
Shrimps, potted, 175 187
Shrimp sauce, 283 235
Shrub, 479 298
Small puffs of preserved fruit, (Ap. 36.) 370
Snipes, 77 144
Soda water, Obs. on, note 38
Sorrel sauce, 291 238
Sponge biscuits, (Ap. 66.) 379
Sprouts, 121 160
Sparerib of bacon, to roast, 53 132
Spices, Obs. on, 429 279
Soup herb and savoury powder, 460 290
---- spirit, 420, 421, 422 277
Spinage, 122 160
Stock, first, note to 185 193
---- second, note to 185 194
Stuffing, 373 262
---- for hare, 379 265
---- for goose, 378 ib.
---- for turkey, 377 ib.
---- for veal, 374 264
Suet pudding, 551 340
Syrup, clarified, 475 297
---- of lemon peel, 393 268
---- of lemon, 391 267
---- of orange, 392 268
Stomach, an Englishman's cooking kettle, Dr. Hunter's Obs. on;
Waterhouse's ditto, note 15
---- the machinery of life 19
---- Dr. Cheyne's Obs. on; Abernethy's ditto 20
Stomachic tincture, 569 352
Spectacles for Gourmands, note 23
Spring fruit, various ways of dressing 347
Sprats, to broil, 170* 185
---- to pickle, 171 185
---- to stew, 170** ib.
---- to fry, 173 187
Servants, Rev. Wm. Watkins' excellent institution for the
encouragement of 25
---- friendly advice to 46
---- maxims for 49
Swan 33
Seals 34
Skate, 148 172
Soups, under the name of the article they are made of.
Soup, Obs. on 89
---- cheap 91
---- and bouilli, 238 212
Steaks, 85, 94 148. 151
Stew pan 89
Suet, to clarify for frying, &c. 84 147
---- puddings 393
Sausages, to fry, 87 148
Sweetbread, to fry, 88 149
---- do. plain, 89 ib.
Sweet, or short and crisp tart paste (Ap. 4.) 360
Sea kale, 124 162
Soles, to boil, 144 169
---- to fry, 145 ib.
---- to stew, 146, 158, 164 171. 177. 181
---- filleted, 147 171
Skate, fried, 154 175
Sturgeon, 152 174
Tart paste (Ap. 3.) 360
Tartlets (Ap. 34.) 370
Taste, the Committee of, Preface xi.
---- the Magazine of, 462 63. 292
---- varieties of 51
Tastes, six simple, note 53
Tamis, note to, 189 195
Tankard, cool, 464 294
Tarragon sauce, 264 232
---- vinegar, 396 268
Tea, to make, 550 339
Tender, to make meat 58
Tewahdiddle, 467 294
Thickening, or _roux_, 257 229
---- ditto 98
Toast and water, 463 293
---- and cheese, 539 330
Toasted cheese, 540 331
Tomato sauce, 292 239
---- mock ditto, 293 ib.
Tongue to boil, 15 119
---- what the roots are good for, Obs. to 15 ib.
Toothache, cure for, 567 351
Tripe, 18 121
Trifle (Ap. 49.) 374
Truffles, Obs. on 95
Turbot, to boil, 140 167
Turkey, to boil, 16 119
---- to fatten and whiten, 16 ib.
---- roast, 57 134
---- hash, &c. 533 328
---- pulled, 534 ib.
Turnips, 130 163
---- to mash, 131 164
Turnip-tops, 132 164
---- soup, 213 202
Turtle, to dress, 250 223
---- mock ditto, 247, &c. 219
---- Birch's ditto, excellent note to 247 ib.
---- mock mock, ditto, 245 218
---- English, 248 222
---- sauce, 343 252
---- essence, 343* ib.
---- hints to turtle eaters, Obs. to 493 309
---- 2500 pounds of, eaten at one dinner, note to 250 223
Twelfth cake (Ap. 55.) 376
Vauxhall nectar, to imitate, 480 299
Veal, to boil, 4 109
---- to roast, 33 127
---- fillet, 34 ib.
---- loin, 35 128
---- shoulder, 36 ib.
---- neck, best end, 37 ib.
---- breast, 38 ib.
---- sweetbread, 39 ib.
---- cutlet, 90 149
---- ditto, sauce for, 90 ib.
---- ditto, full dressed, 521 322
---- broth, 191 195
---- gravy, 192 ib.
---- knuckle soup, 193 196
---- stuffing, Roger Fowler's, 374 264
---- forcemeat, 375 ib.
---- breast, stewed, 515 319
---- minced, 511* 318
---- hashed, 511 ib.
---- sauce for, 361 257
---- excellent hot ragoût of cold veal, 512 319
---- potted, 503 314
---- breast ragoût, 517 319
---- ditto, with pease, note to 517 320
---- olives, 518 321
---- cutlets, broiled, 521 322
---- knuckle, to ragoût, 522 323
---- with rice, 523 ib.
---- Gay's receipt, ditto, 524 ib.
---- and ham patties (Ap. 28.) 368
---- ---- ---- pie (Ap. 20.) 366
Vegetables, Obs. on. See the 5th chapter of the Rudiments of
Cookery 83
Vegetable essences, to extract, 417.* 277
---- marrow 348
---- marketing tables for 359
Venison, to roast a haunch, 63 139
---- neck or shoulder, 64 140
---- to hash, 528 325
---- to vensonify mutton, 32 126
---- the Devil's 33
---- wine sauce for, 344 253
---- sharp ditto for, 345 ib.
---- sweet ditto, 346 ib.
---- mutton gravy, 347 ib.
---- pasty (Ap. 9.) 362
Vinegar sauce for venison, 345 253
---- burnet or cucumber, 399 270
---- basil, 397 269
---- cress, 397* ib.
---- garlic, 400 270
---- horseradish, 399* ib.
---- eschalot, 401 271
---- camp, 403 ib.
---- piquante, 453 287
---- for salads, 395 268
---- tarragon, 396 ib.
---- raspberry, 390 267
---- sweet and savoury herbs, spices, &c., Obs. to 396 269
---- green mint, 398 270
---- pyroligneous, Obs. on 397* 269
Vol au vent (Ap. 25.) 367
Walnuts, to pickle (Ap. 116.) 401
Walnut catchup, 438 282
Water gruel, immediately, 572 352
---- various relishes for, 572 ib.
Water souchy, 156 175
Watkins, the Rev. G., his hints to heads of families 25
Welsh rabbit, 539 330
Wheatears, 81 146
White sauce, 364, 365 258
---- wine whey, 566 351
Whitings, fried, 153 174
Whip syllabub (Ap. 50.) 375
Widgeons and teal, 75 144
Wild ducks, 74 ib.
Wine sauce for venison, &c., 344 253
---- eschalot, 402 271
Woodcock, 76 144
---- has the same honours paid to it as the Grand Lama, note
to 76 ib.
Wow wow sauce for boiled beef, 328 249
Weights and measures for cookery, table of 64
Weight, the diminution that takes place in cooking 70
Yorkshire pudding, 552 341
THE END
Transcriber's Note
The following typographical errors were corrected.
Page Error
viii DR. MANDEVILLE changed to Dr. MANDEVILLE
x avail nothing. changed to avail nothing,
xiii Confectionary, changed to Confectionery
17 PALATEABLENESS changed to PALATABLENESS
18 appetite."--MILTON changed to appetite."--MILTON.
18 noxious, [text missing] every changed to noxious, and that every
based on comparison with a different edition of the book
31 "For instance: changed to For instance:
32 shoulder of mutton," changed to "shoulder of mutton,"
33 BOILED; changed to BOILED;"
Fn. 15-* WATERHOUSE' changed to WATERHOUSE'S
Fn. 17-* A. C., _Jun._ changed to _A. C., Jun._
Fn. 20-* DR. CHEYNE changed to Dr. CHEYNE
FN. 30-* l'esprit du corps changed to l'esprit de corps
43 (No. 530.[+]) changed to (No. 530.*)
48 your enemies.' changed to your enemies."
56 head.(No. changed to head (No.
62 DIAL (all caps) changed to DIAL (small caps)
Fn. 55-* tools. changed to tools."
Fn. 66-* pp. 3. 6. changed to pp. 3, 6.
77 made wtih changed to made with
82 And as now changed to "And as now
85 vigilant attention changed to vigilant attention.
94 eshallot changed to eschalot
96 is delightful changed to is delightful.
98 made (No. 185* changed to made (No. 185
Fn. 91-* No 440 changed to No. 440
Fn. 91-[+] No. 299. changed to No. 299,
Fn. 92-¶ acid milder changed to acid milder.
Fn. 93-§ _Monsieur's_ remarks changed to _Monsieur's_ remarks,
104 eshalots, changed to eschalots,
109 eshalot changed to eschalot
114 table-spoonsful changed to table-spoonfuls
118 _Ham_,(No. 14.) changed to _Ham_,--(No. 14.)
118 Grimmed for table changed to Trimmed for table
120 No. 2 of No. 361 changed to No. 2 of No. 364
123 No. 67* changed to No. 66*
126 quarter changed to quarter.
Fn. 123-* _Ibid_ changed to _Ibid._
Fn. 123-* No. 67* changed to No. 66*
154 No. 521 and No. 91 changed to No. 521 and No. 90
157 escaloped. changed to escalloped.
173 (NO. 145) changed to (No. 145)
179 beshamell changed to bechamel
183 No. 67. changed to No. 167.
191 note under No. 185* changed to note under No. 185
Fn. 168-* same uality changed to same quality
195 beef broth (No. 185*) changed to beef broth (No. 185)
195 see No. 364* changed to see No. 364
201 put in at changed to put in it
204 into this soup. changed to into this soup,
212 No. 5. changed to No. 5.)
213 (No. 329.) changed to (No. 239.)
Fn. 193-[+] "_The Art of_ changed to _The Art of_
Fn. 219-* The footnote marker was missing from the footnote and was
added.
Fn. 223-[+] note under No. 185* changed to note under No. 185
240 with the onions changed to with the onions,
249 beef,(as changed to beef, (as
257 NB. To hash changed to N.B. To hash
257 _minced Veal_ changed to _minced Veal._
258 _White Sauce._ changed to _White Sauce._--
262 to the rest" changed to to the rest."
263 (No 397) changed to (No. 397)
275 p. 200 changed to p. 200.
281 red, &c; changed to red, &c.;
292 tea and changed to tea- and
293 into a mug. changed to into a mug,
295 bottled ale changed to bottled ale.
298 _Jelly._[298-*] changed to _Jelly._[298-*]--
299 2-1/2d. changed to 2-1/2_d._
Fn. 278-* which is changed to (which is
304 beef, &c; changed to beef, &c.;
307 _Mutton Broth_, changed to _Mutton Broth_,--
309 foot of page 266 changed to foot of page 220
315 see Nos. 185* changed to see Nos. 185
316 the cabbage.' changed to the cabbage."
317 No. 67* changed to No. 66*
320 wide, _i e._ changed to wide, _i. e._
321 (No. 518. changed to (No. 518.)
325 beans, &c changed to beans, &c.
334 accompanied by it. changed to accompanied by it,
341 _Gipsies' way._ changed to _Gipsies' way._--
347 for bakingare changed to for baking are
353 Obs. on Health changed to _Obs. on Health_
Fn. 304-* note to No. 529 changed to note to No. 529*
Fn. 314-* mellow changed to mellow.
Fn. 338-[+] The night before changed to "The night before
356 Do do. changed to Do. do. (line below Roasted (No. 35).)
356 Broiled. (No. 521). changed to Broiled (No. 521).
358 Wooodcock changed to Woodcock
359 Feb. & Mar changed to Feb. & Mar. (Broccoli line)
361 _Cut Pastry_ changed to _Cut Pastry._
363 No. 455 changed to (No. 455
373 No. 47 changed to No. 47.)
380 (No. 69. changed to (No. 69.)
411 private picking, changed to private picking,"
414 _fig 3_ changed to _fig. 3_
415 cutting up of of changed to cutting up of
418 The rips may changed to The ribs may
421 Under Barley, the second and third lines had missing text.
It was filled in based on the recipe numbers and confirmed
with another edition of the book.
---- broth,
---- ----,
422 (Ap. 119) changed to (Ap. 119.)
423 538,* 539 changed to 538*, 539
423 tail filletted changed to tail filleted
424 Obs. to 372 260 changed to Obs. to 372 261
424 Eschalot sauce changed to Eschalot sauce,
424 386 ib changed to 386 ib.
425 Sept Heur s changed to Sept Heures
425 note 24 changed to note 23
426 Obs. to 372 260 changed to Obs. to 372 261
427 note 92 changed to note 91
427 (Ap. 121) changed to (Ap. 121.)
427 &c.(Ap. 7.) changed to &c. (Ap. 7.)
430 Spinnage, changed to Spinage,
430 378 ib changed to 378 ib.
430 377 ib changed to 377 ib.
431 Birch s changed to Birch's
The following words were inconsistently spelled and hyphenated:
A-la-mode / Alamode
back-bone / backbone
baine-marie / bainmarie / bain-marie
bay-leaf / bay leaf
beef-steak / beefsteak
bif-teck / bifteck
blanc-mange / blancmange
chef-d'oeuvre / chef d'oeuvre
cod-fish / codfish
craw-fish / crawfish
Craw-fish / Crawfish
fire-place / fireplace
Espagnole / Espagnol
Gourmandise / Gourmandize
hair-sieve / hair sieve
half-pence / halfpence
half-penny / halfpenny
horse-radish / horseradish
_i. e._ / i. e.
lemon-peel / lemon peel
mean time / meantime
_Mem._ / MEM. / _Mem._-- / MEM.--
merry-thought / merrythought
morels / morells / morelles
N.B. / N. B.
obs. / Obs. / _obs._ / _Obs._ (in-paragraph references)
_Obs._ / _Obs._-- (beginning of paragraph)
over-boiled / overboiled
paste-board / pasteboard
pepper-corns / peppercorns
pyroligneous / pyro-ligneous
re-dressed / redressed
sauce-pan / saucepan
sauce-pans / saucepans
scallop / scollop
scalloped / scolloped
secundùm / secundum
sir-loin / sirloin
spare-rib / sparerib
stew-pan / stewpan
stew-pans / stewpans
sweet-breads / sweetbreads
two-pence / twopence
under-side / underside
wine-glass / wineglass
Other inconsistencies:
The position of punctuation relative to close parentheses is not
consistent. In some cases, it is inside the parentheses (i.e. ;) or ,))
and in other cases it is outside the parentheses (i.e., ); or ),). This
inconsistency has been maintained.
The position of the * and . in recipe numbers with * is inconsistent.
There is no fig. 5 in the section on carving.
Other changes:
The marketing tables for meat (pp. 355 and 356), poultry (pp. 357 and
358), and vegetables (pp. 358 and 359) were originally split into two
pages because of their length. Each has been joined into a single table
in this version of the book.