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• Acetic Acid, Uses of, 64
• Adaptation of Dinner to Guest, 86
• Arrangement of Table, 49, 94
• Arrowroot, 246
• Asparagus Salad, 132
• Aspic Jelly, 87
• Balls, Stuffing, 178
• Bashawed Lobster, 146
• Beef, Roast, 196
• Beef-tea, 243
• Bloaters, 73
• Bishop, Bowl of, 202
• Books, Cookery, 11
• Bread-and-Milk, 251
• Bread-crumbs, Fried, 169
• Bread-raspings, Uses of, 14
• Breakfast Dishes, 68
• Brown Thickening, 119
• Butter, Lobster, 25
  • Melted, 33
• Cake, Wedding, 236
  • Almond Paste for, 237
  • Icing for, 237
• Camellias from Turnips, 97
• Celery Sauce, 189
• Chicken Broth, 247
  • Salads, 135
  • Cutlets, 86
• Chops, Greasy, 19
  • To Grill, 20
• Champagne-cup, 155
• Christmas Cheer, 201
  • Dinner, 191
  • Pudding, 193
• Claret-cup, 142, 152, 153
• Claret, Mulled, 204
• Coffee, How to Make, 78
• Coriander-seeds, Uses of, 101
• Copper, Dangerous Properties of, 109
• Curry, 118, 123, 226
  • Sauce, 226
• Curried Sweetbreads, 118
  • Mutton, 121
  • Shrimps, 232
• Cutlets, Chicken, 86
  • Lobster, 25, 227
• Cucumber, How to Dress, 141
• Devil Sauce, 36
• Dinner À la Russe, 82, 85
• Dinners, Expense of old-fashioned, 82, 85
• Dinner, How to Give a Nice Little, 79
• Dishes, How to Make Look Nice, 56
• Dyspepsia, Causes of, 77
• Early Rising, Importance of, 71
• Economy, 22
• Eels, Stewed, 225
  • Souchet, 144, 216, 228
  • Fried, 228
• Egg and Bread-crumb, To, 13
• Eggs and Bacon, 73
• Expenses of Dinners Compared, 85
• Extravagancies of the Table, 32
• Fat, Preservation of Frying, 18
• Filters, Importance of, 158
• Fish Dinners, 221
• Fish, How to get Cheap, 39
  • Grilled for Breakfast, 76
• Flounders, Fried, 228
  • Souchet, 144, 228
• Flowers for Table, 83, 94
• Forcemeat for Larks, 90
• Forks, Relays of, 224
• Food for Invalids, 247
• Fry, To, 12
• Fried Bread-crumbs, 169
• Frying-pan, Uses and Abuses of, 9, 11
• Game and Gravy, 160
  • Salmi of, 169
• Glaze, 95
• Goose, Roast, 161, 198
• Golden-colour, To fry, 12
• Gravy, 106
  • for Lamb, 108
  • for Game, 169
• Groseille, 152
• Grouse, Roast, 165
• Gruel, 251
• Ham, Potted, 38
  • and Eggs, 72
• Ham, To Decorate, 98
• Hare, How to Cook, 171
  • Roast, 172
• Hare, Jugged, 177
  • Soup, 179
• Horseradish Sauce, 206
• Invalids, Food for, 247
• Irish Stew, 187
• Jelly, 101
  • Aspic, 87
• Jugged Hare, 177
• Kidneys, 76
• Kitchen Economy, 22
• Kromeskies, Russian, 35
• Lamb, How to Roast, 106
• Larks, 90, 91
• Lemonade, 251
  • Home-made, 157
• Lettuce, To dry, 130
• Lobster, Bashawed, 146
  • Salad, 60, 135
  • Sauce, 23
  • Butter, 25
  • Cutlets, 27, 227
• Loin of Mutton, 35
• Luxury, Increase of, 127
• Mayonnaise Sauce, 63, 135
• Mince for Invalids, 247
• Mince-meat, 197
• Mince with poached Eggs, 47
• Mint Sauce, 110
• Mock-turtle Soup, Pig’s Head, 39
• Mullet, Red, en papillote, 227
• Mushrooms au gratin, 144
• Mutton, Loin of, 35
  • Cold Leg of, 43
  • Curried, 121
• Oil, English Prejudice against, 124
• Ornaments for Lobster Salad, 64
  • Variety of, 66
• Paper Cases for Larks, 90
• Parsley, To fry, 17
• Partridge, Red-legged, 162
• Partridge, Roast, 165
• Peas, Green, 108
• Pea Soup, 184
• Picnic Dainties, 138
• Pig, Roast, Indian Method, 23
• Pigs’ Heads for Mock Turtle, 39
• Pigeon Pie, 141
• Pine-apple Syrup, 142
• Potatoes, New and Old, 110
• Potato Salad, 133
• Potted Ham, 38
• Pudding, Corn-flour, 100
  • Plum, 193
• Red Mullet, 227
• Recipes, Extravagance of, 21
• Rissoles, 46, 90
• Rice for Curry, 122
• Russian Kromeskies, 35
• Salad, Mayonnaise, 59, 135
  • Lobster, 60, 135
  • Asparagus, 132
  • Potato, 132
• Salads, and how to make them, 124, 127
  • ordinary Method, 129
  • Mixed English, 133
  • Vegetable, Cold, 134
  • Chicken, 135
  • Salmon, 135
• Sauce, Bread, 167
  • Devil, 36
  • Lobster, 23, 112
  • Mint, 110
  • Celery, 189
  • Shrimp, 112
  • Horseradish, 206
  • Tartare, 113
  • Curry, 118
• Salmon Salad, 135
  • and Pickle Sauce, 225
  • How to Boil, 111
  • How to Carve, 112
  • Grilled, 112
• Salmi of Game, 168
• Sandwiches, 99
• Sausages, 74, 75
• Sausage-machine, 74
• Savoury Summer Dishes, 114
• Servants’ Stupidity, 30
  • Extravagance, 29
• Soup, Hare, 179
  • Vermicelli, 51
  • Mock-turtle, 39
  • Pea, 184
  • Turtle, 209
• Smelts, Fried, 228
• Shrimps, Curried, 232
• Sole, Fried, 13
• Soda, Carbonate, for softening Water, 110
• Spring Dishes, 104
• Stew, Irish, 187
• Stew-pans, Power of retaining Heat, 120
• Stock from Leg of Mutton, 46
  • Good, 214
• Stuffing, Chestnut, 207
  • Veal, 174
  • Balls, 178
• Supper, How to Give a, 93
• Sweetbread, Fried, 12, 18
• Table Arrangement, 49
• Tea, Beef-, 243
• Toast-and-Water, 249
• Trifle, 102
• Turkey, To Utilise a Cold, 35
  • To Glaze a, 95
• Turnips for Flowers, 97
• Turtle Soup, 209
  • Flesh, Dried, 213
• Uses and Abuses of a Frying-pan, 9
• Veal Stuffing, 174
• Wassail-Bowl, 205
• Wedding Breakfasts, 233
  • Bill of Fare for, 233
  • Cake, 236
• Whitebait, 230
• Whiting, Fried, 221
• White of Eggs, To Utilise, 102

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