# Mrs. Beeton's Book of Household Management

* information about this edition.
* sister projects: Wikipedia article, Commons category, Wikidata item.
* chap.page
* Preface................................................................................................................................................................................................................................................................................................................................................................................................v
* Abridged Preface to the First Edition ................................................................................................................................................................................................................................................................................................................................................................................................1
FISH.
1.—Red Mullet.2.—Grayling.3.—John Dory.4.—Mackerel.5.—Cod.6.—Whiting.7.—Salmon.8.—Herring.9.—Plaice.10.—Flounder.11.—Gurnet.12.—Crayfish.
MRS. BEETON'S
BOOK OF
HOUSEHOLD MANAGEMENT
A GUIDE TO
COOKERY IN ALL BRANCHES
| DAILY DUTIES | MENU MAKING |
| MISTRESS & SERVANT | HOME DOCTOR |
| HOSTESS & GUEST | SICK NURSING |
| MARKETING | THE NURSERY |
| TRUSSING & CARVING | HOME LAWYER |
NEW EDITION REVISED. ENLARGED. BROUGHT UP TO DATE. AND FULLY ILLUSTRATED
LONDON
WARD, LOCK & CO., LIMITED,
WARWICK HOUSE, SALISBURY SQUARE, E.C.
1907.
A SUPPER BUFFET FOR BALL ROOM OR EVENING PARTY.
GENERAL CONTENTS
* chap.page
* I. The Mistress ................................................................................................................................................................................................................................................................................................................................................................................................9
* II. The Housekeeper ................................................................................................................................................................................................................................................................................................................................................................................................32
* III. The Cook ................................................................................................................................................................................................................................................................................................................................................................................................37
* IV. The Kitchen ................................................................................................................................................................................................................................................................................................................................................................................................43
* V. Marketing ................................................................................................................................................................................................................................................................................................................................................................................................82
* VI. Introduction to Cookery ................................................................................................................................................................................................................................................................................................................................................................................................103
* VII. Soups ................................................................................................................................................................................................................................................................................................................................................................................................129
* VIII. Recipes for Soups ................................................................................................................................................................................................................................................................................................................................................................................................138
* IX. Gravies, Sauces and Forcemeats ................................................................................................................................................................................................................................................................................................................................................................................................207
* X. Recipes for Gravies, Sauces and Forcemeats ................................................................................................................................................................................................................................................................................................................................................................................................214
* XI. Fish ................................................................................................................................................................................................................................................................................................................................................................................................289
* XII. Recipes for Cooking Fish ................................................................................................................................................................................................................................................................................................................................................................................................304
* XIII. General Remarks on Cooking Meat ................................................................................................................................................................................................................................................................................................................................................................................................404
* XIV. General Observations on Quadrupeds ................................................................................................................................................................................................................................................................................................................................................................................................414
* XV. Recipes for Cooking Veal ................................................................................................................................................................................................................................................................................................................................................................................................435
* XVI. Recipes for Cooking Beef ................................................................................................................................................................................................................................................................................................................................................................................................492
* XVII. Sheep and Lamb ................................................................................................................................................................................................................................................................................................................................................................................................543
* XVIII. Recipes for Cooking Lamb ................................................................................................................................................................................................................................................................................................................................................................................................559
* XIX. Recipes for Cooking Mutton ................................................................................................................................................................................................................................................................................................................................................................................................578
* XX. General Observations on the Common Hog ................................................................................................................................................................................................................................................................................................................................................................................................615
* XXI. Recipes for Cooking Pork ................................................................................................................................................................................................................................................................................................................................................................................................632
* XXII. Poultry ................................................................................................................................................................................................................................................................................................................................................................................................661
* XXIII. Recipes for Cooking Poultry ................................................................................................................................................................................................................................................................................................................................................................................................669
* XXIV. Game ................................................................................................................................................................................................................................................................................................................................................................................................726
* XXV. Recipes for Cooking Game ................................................................................................................................................................................................................................................................................................................................................................................................735
* XXVI. Recipes for Cooking Hare and Rabbit ................................................................................................................................................................................................................................................................................................................................................................................................761
* XXVII. Tinned and Preserved Foods ................................................................................................................................................................................................................................................................................................................................................................................................779
* XXVIII. Recipes for Tinned and Preserved Foods ................................................................................................................................................................................................................................................................................................................................................................................................783
* XXIX. General Observations on Vegetables ................................................................................................................................................................................................................................................................................................................................................................................................799
* XXX. Recipes for Cooking Vegetables ................................................................................................................................................................................................................................................................................................................................................................................................812
* XXXI. Pastry Making, Tarts, Tartlets, Icing, etc. ................................................................................................................................................................................................................................................................................................................................................................................................879
* XXXII. Puddings, Soufflés, Omelets and Fritters ................................................................................................................................................................................................................................................................................................................................................................................................913
* XXXIII. Cold Sweets ................................................................................................................................................................................................................................................................................................................................................................................................985
* XXXIV. Dessert, Dessert Sweets and Sweetmeats ................................................................................................................................................................................................................................................................................................................................................................................................1066
* XXXV. Salads, Salad Dressings and Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................1092
* XXXVI. Preserves, Jams, Pickles, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1124
* XXXVII. Recipes for Preserves, Jams, Pickles, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1131
* XXXVIII. Savouries, Hors d'Oeuvres,and Breakfast Dishes ................................................................................................................................................................................................................................................................................................................................................................................................1190
* XXXIX. The Art of Carving at Table ................................................................................................................................................................................................................................................................................................................................................................................................1258
* XL. Farinaceous Preparations ................................................................................................................................................................................................................................................................................................................................................................................................1275
* XLI. Milk, Butter, Cheese and Eggs ................................................................................................................................................................................................................................................................................................................................................................................................1285
* XLII. Recipes for Milk, Butter, Cheese and Eggs ................................................................................................................................................................................................................................................................................................................................................................................................1295
* XLIII. Vegetarian Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1317
* XLIV. Invalid Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1344
* XLV. Recipes for Invalid Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1350
* XLVI. Bread, Biscuits and Cakes ................................................................................................................................................................................................................................................................................................................................................................................................1388
* XLVII. Recipes for Making Bread, Biscuits and Cakes ................................................................................................................................................................................................................................................................................................................................................................................................1408
* XLVIII. General Observations on Beverages ................................................................................................................................................................................................................................................................................................................................................................................................1465
* XLIX. Recipes for Beverages ................................................................................................................................................................................................................................................................................................................................................................................................1473
* L. Chafing Dish and Casserole Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1515
* LI. French Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1525
* LII. German and Austrian Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1534
* LIII. Italian Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1550
* LIV. Spanish Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1568
* LV. Jewish Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1571
* LVI. Australian Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1579
* LVII. South African Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1588
* LVIII. Indian Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1599
* LIX. American and Canadian Cookery ................................................................................................................................................................................................................................................................................................................................................................................................1614
* LX. Trussing Poultry and Game ................................................................................................................................................................................................................................................................................................................................................................................................1632
* LXI. Herbs, Condiments, and Auxiliaries ................................................................................................................................................................................................................................................................................................................................................................................................1638
* LXII. Glossary of Culinary Terms ................................................................................................................................................................................................................................................................................................................................................................................................1652
* LXIII. English and French Names of Articles of Food ................................................................................................................................................................................................................................................................................................................................................................................................1673
* LXIV. Meals: Their Importance and Arrangement ................................................................................................................................................................................................................................................................................................................................................................................................1676
* LXV. Table Decoration ................................................................................................................................................................................................................................................................................................................................................................................................1695
* LXVI. Serviettes ................................................................................................................................................................................................................................................................................................................................................................................................1698
* LXVII. Menu Making and Specimen Menus ................................................................................................................................................................................................................................................................................................................................................................................................1714
* LXVIII. Domestic Servants and their Duties ................................................................................................................................................................................................................................................................................................................................................................................................1761
* LXIX. Household Recipes ................................................................................................................................................................................................................................................................................................................................................................................................1790
* LXX. The Doctor ................................................................................................................................................................................................................................................................................................................................................................................................1820
* LXXI. The Nurse ................................................................................................................................................................................................................................................................................................................................................................................................1879
* LXXII. The Nursery ................................................................................................................................................................................................................................................................................................................................................................................................1896
* LXXIII. Homœopathic Medicine ................................................................................................................................................................................................................................................................................................................................................................................................1925
* LXXIV. Legal Memoranda ................................................................................................................................................................................................................................................................................................................................................................................................1933
* Analytical Index ................................................................................................................................................................................................................................................................................................................................................................................................2007
LIST OF COLOURED PLATES
* facing page
* Fish, 1.—Red Mullet, Grayling, John Dory, Mackerel, Cod, Whiting, Salmon Herring, Plaice, Flounder, Gurnet, Crayfish ................................................................................................................................................................................................................................................................................................................................................................................................Frontispiece
* Fruit, 1.—Apricots, White and Black Cherries, White, Black and Red Currants, Melon, Strawberries, Raspberries, Plums, Greengages ................................................................................................................................................................................................................................................................................................................................................................................................9
* Household Utensils.—Bread Cutter, Coffee Roaster, Carpet Sweeper, Wringer and Mangle, Knife Cleaner, Spice Box ................................................................................................................................................................................................................................................................................................................................................................................................80
* Soups.—Mutton Broth, Pot-au-Feu, Tomato Soup, Kidney Soup. Consommé à la Celestine, Consommé à la Royale, Bonne Femme, Hollandaise, Consommé à la Julienne. Consommé à la Brunoise ................................................................................................................................................................................................................................................................................................................................................................................................129
* Fish, 2.—Crab, Oyster, Eel, Mussel, Lemon Sole, Halibut, Prawn. Sturgeon, Trout, Sprat, Brill, Escallop, Lamprey, Whitebait, Lobster, Dover Sole ................................................................................................................................................................................................................................................................................................................................................................................................289
* Fish, 3.—Oyster Patties. Whiting, Turbot, Whitebait, Mackerel, Mayonnaise Salmon, Lobster, Crab ................................................................................................................................................................................................................................................................................................................................................................................................320
* Fish, 4.—Scallops au Gratin, Red Mullet, Turbot, Cod Steak, Fried Sole, Mayonnaise of Salmon, Salmon au Naturel, Brown Trout, Smelts ................................................................................................................................................................................................................................................................................................................................................................................................352
* A Prize Shorthorn ................................................................................................................................................................................................................................................................................................................................................................................................419
* Entrées.—Toulouse Pasty, Fillets of Beef, Beef Galantine, Zéphires of Duck, Mutton Cutlets in Aspic, Sauté of Veal, Chartreuse of Pheasant, Curried Veal, Chicken Medaillons, Veal Stew ................................................................................................................................................................................................................................................................................................................................................................................................480
* Joints, 1.—Sirloin of Beef, Boiled Beef, Leg of Mutton, Roast Ribs of Beef ................................................................................................................................................................................................................................................................................................................................................................................................512
* A Southdown Wether ................................................................................................................................................................................................................................................................................................................................................................................................545
* Cold Collation Dishes.—Pigeon Pie, Raised Game Pie, Cutlets and Peas, Prawns en Bouquet, Crème Chicken, Plovers' Eggs, Lamb Cutlets, Larks Farcie, Piped Ham, Boued Capon ................................................................................................................................................................................................................................................................................................................................................................................................560
* Joints, 2.—Roast Loin of Pork, Roast Haunch of Mutton, Roast Aichbone of Beef, Round of Beef, Leg of Mutton, Calf's Head, Ham, Sirloin of Beef Shoulder of Mutton, Saddle of Mutton ................................................................................................................................................................................................................................................................................................................................................................................................608
* Bacon and Ham.—Side, Forelock, Collar, Streaky, Prime Back, Small Back, Flank, Long Back, Gammon, Corner, York Ham, Mild Cured Ham ................................................................................................................................................................................................................................................................................................................................................................................................640
* Game and Poultry.—Snipe, Larks, Roast Pheasant, Roast Pigeons, Roast Foul, Roast Goose, Roast Duck, Boiled Fowl, Roast Turkey ................................................................................................................................................................................................................................................................................................................................................................................................720
* Game, 1.—Cock, Widgeon, Dumb-bird, Black-bird, Pintail, French Partridge Rabbit, Guinea Fowl, Partridge, Lark, Thrush, Black Game ................................................................................................................................................................................................................................................................................................................................................................................................736
* Game, 2.—Hen Wild Duck, Wood Pigeon, Woodcock, Cock Wild Duck, Black Plover, Golden Plover, Snipe, Pheasants, Hare, Teal ................................................................................................................................................................................................................................................................................................................................................................................................768
* Vegetables, 1.—Croquette Potatoes, Spinach, Asparagus, Cauliflower, Wafer Potatoes, Mushrooms, Peas, French Beans, Stuffed Tomatoes, Carrots ................................................................................................................................................................................................................................................................................................................................................................................................800
* Vegetables, 2.—Braized Celery, Leaks, Seakale, Brussels, Sprouts, Baked and Boiled Potatoes, Parsnips, Artichokes, Cabbage, Braized Onions ................................................................................................................................................................................................................................................................................................................................................................................................832
* A Supper Buffet for Ball Room or Evening Party ................................................................................................................................................................................................................................................................................................................................................................................................897
* Sweets.—Pancakes, Rice and Apple Cake, Eclairs, Assorted Pastry, Rice Pudding Stewed Fruits, Sugar Trifle, Pyramid Cream, Croquettes of Rice, Gâteau St. Honoré, Simnel Cake ................................................................................................................................................................................................................................................................................................................................................................................................1024
* Fruit, 2.—Black and Muscat Grapes, Tangerines, Bananas, Oranges, Peaches Pears, Pineapple, Apples ................................................................................................................................................................................................................................................................................................................................................................................................1072
* Salads.—Cucumber, Beetroot and Potato, Macédoine, Tomato, Russian Italian, Prawn, Egg, Lobster, Salad Dumas ................................................................................................................................................................................................................................................................................................................................................................................................1104
* Cheese.—Gorgonzola, Dutch, Cheddar, Camembert, Cheshire, Stilton, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1296
* Invalid Cookery.—Scrambled Egg, Quenelles of Chicken, Fillet of Sole, Plain Omelet, Mutton Cutlets and Cauliflower ................................................................................................................................................................................................................................................................................................................................................................................................1344
* Tea Table. ................................................................................................................................................................................................................................................................................................................................................................................................1441
* Supper Tables with Buffet ................................................................................................................................................................................................................................................................................................................................................................................................1505
* Dinner Table à la Ruse ................................................................................................................................................................................................................................................................................................................................................................................................1552
* Dinner Table—Old-Fashioned Style ................................................................................................................................................................................................................................................................................................................................................................................................1680
* Menu and Guest Cards ................................................................................................................................................................................................................................................................................................................................................................................................1728
LIST OF ILLUSTRATIONS
* facing page
* The Kitchen ................................................................................................................................................................................................................................................................................................................................................................................................32
* A Royal Kitchen ................................................................................................................................................................................................................................................................................................................................................................................................33
* Stoves and Cooking Ranges ................................................................................................................................................................................................................................................................................................................................................................................................44
* Gas Cooking Ranges ................................................................................................................................................................................................................................................................................................................................................................................................45
* Cooking, etc., by Electric Heat................................................................................................................................................................................................................................................................................................................................................................................................53
* Kitchen Utensils, 1. Roasting Jack, etc. ................................................................................................................................................................................................................................................................................................................................................................................................64
* Kitchen Utensils, 2. Stock Pot, etc. ................................................................................................................................................................................................................................................................................................................................................................................................65
* Kitchen Utensils, 3. Ice Freezer, etc. ................................................................................................................................................................................................................................................................................................................................................................................................72
* Kitchen Utensils, 4. Chafing Dish, etc. ................................................................................................................................................................................................................................................................................................................................................................................................73
* Kitchen Utensils, 5. Paste Board and Pin, etc. ................................................................................................................................................................................................................................................................................................................................................................................................78
* Household Requisites ................................................................................................................................................................................................................................................................................................................................................................................................79
* Marketing Guide, 1. Bullock ................................................................................................................................................................................................................................................................................................................................................................................................82
* Marketing Guide, 2. Beef ................................................................................................................................................................................................................................................................................................................................................................................................83
* Sheep ................................................................................................................................................................................................................................................................................................................................................................................................88
* Marketing Guide, 3. Sheep ................................................................................................................................................................................................................................................................................................................................................................................................89
* Marketing Guide, 4. Mutton ................................................................................................................................................................................................................................................................................................................................................................................................96
* Marketing Guide, 5. Pork and Veal ................................................................................................................................................................................................................................................................................................................................................................................................97
* Fish, 1. Steamed Sole, etc. ................................................................................................................................................................................................................................................................................................................................................................................................296
* Fish, 2. Fillets of Sole, etc. ................................................................................................................................................................................................................................................................................................................................................................................................297
* Fish, 3. Boiled Cod, etc. ................................................................................................................................................................................................................................................................................................................................................................................................312
* Fish, 4. Cod Steak, etc. ................................................................................................................................................................................................................................................................................................................................................................................................313
* Fish, 5. Eels in Jelly, etc. ................................................................................................................................................................................................................................................................................................................................................................................................328
* Fish, 6. Fish Cakes, etc. ................................................................................................................................................................................................................................................................................................................................................................................................329
* Fish, 7. Red Mullet, etc. ................................................................................................................................................................................................................................................................................................................................................................................................344
* Fish, 8. Soused Mackerel, etc. ................................................................................................................................................................................................................................................................................................................................................................................................345
* Fish, 9. Salmon Cutlets, etc. ................................................................................................................................................................................................................................................................................................................................................................................................360
* Fish, 10. Lobster Cutlets, etc. ................................................................................................................................................................................................................................................................................................................................................................................................361
* Fish, 11. Boiled Turbot, etc. ................................................................................................................................................................................................................................................................................................................................................................................................376
* Fish Entrées. Salmon, Turbot, etc. ................................................................................................................................................................................................................................................................................................................................................................................................377
* Cattle ................................................................................................................................................................................................................................................................................................................................................................................................432
* Pigs ................................................................................................................................................................................................................................................................................................................................................................................................433
* Entrées. Meat, Grenadins of Veal ................................................................................................................................................................................................................................................................................................................................................................................................488
* Entrées. Cold Chicken and Veal Timbales ................................................................................................................................................................................................................................................................................................................................................................................................489
* Entrées. Fillets of Beef (Parisenne) ................................................................................................................................................................................................................................................................................................................................................................................................504
* Entrées. Beef Roll, etc. ................................................................................................................................................................................................................................................................................................................................................................................................505
* Entrées. Lamb Cutlets, etc. ................................................................................................................................................................................................................................................................................................................................................................................................576
* Entrées. Supper Dishes................................................................................................................................................................................................................................................................................................................................................................................................577
* Poultry ................................................................................................................................................................................................................................................................................................................................................................................................672
* Entrées. Chicken, Quail, etc. ................................................................................................................................................................................................................................................................................................................................................................................................673
* Entrées. Chicken Soufflé ................................................................................................................................................................................................................................................................................................................................................................................................704
* Cold Collation Entrées ................................................................................................................................................................................................................................................................................................................................................................................................705
* Entrées. Chicken Cutlets ................................................................................................................................................................................................................................................................................................................................................................................................744
* Savouries and Supper Dishes ................................................................................................................................................................................................................................................................................................................................................................................................745
* Removes and Entrées ................................................................................................................................................................................................................................................................................................................................................................................................761
* Entrées. Fried Rabbit, etc. ................................................................................................................................................................................................................................................................................................................................................................................................762
* Tinned Meat ................................................................................................................................................................................................................................................................................................................................................................................................776
* Preserved and Tinned Meats ................................................................................................................................................................................................................................................................................................................................................................................................777
* Preserved Foods: Tinned and Bottled ................................................................................................................................................................................................................................................................................................................................................................................................792
* Vegetables, 1. Onions, Shallots, etc. ................................................................................................................................................................................................................................................................................................................................................................................................793
* Vegetables, 2. Cucumber, Celery, etc. ................................................................................................................................................................................................................................................................................................................................................................................................808
* Vegetables, 3. Wafer Potatoes, etc. ................................................................................................................................................................................................................................................................................................................................................................................................809
* Vegetables, 4. Carrots, etc. ................................................................................................................................................................................................................................................................................................................................................................................................824
* Vegetables, 5. Boiled Potatoes, etc. ................................................................................................................................................................................................................................................................................................................................................................................................825
* Vegetables, 6. Spinnach, Croûtes, etc. ................................................................................................................................................................................................................................................................................................................................................................................................872
* Vegetables, 7. Haricot Beans, etc. ................................................................................................................................................................................................................................................................................................................................................................................................873
* How to Make Pastry ................................................................................................................................................................................................................................................................................................................................................................................................888
* Pies and Tartlets ................................................................................................................................................................................................................................................................................................................................................................................................889
* Plum Pudding, etc. ................................................................................................................................................................................................................................................................................................................................................................................................968
* Sweets. Canary Pudding, etc. ................................................................................................................................................................................................................................................................................................................................................................................................969
* Sweets. Caramel Pudding, etc. ................................................................................................................................................................................................................................................................................................................................................................................................984
* Sweet Fritters ................................................................................................................................................................................................................................................................................................................................................................................................985
* Cold Sweets. Apple Amber, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1000
* Soufflés ................................................................................................................................................................................................................................................................................................................................................................................................1001
* Cold Sweets. Trifles. ................................................................................................................................................................................................................................................................................................................................................................................................1016
* Cold Sweets. Sponge Cake, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1017
* Luncheon Sweets ................................................................................................................................................................................................................................................................................................................................................................................................1032
* Sweet Pastry ................................................................................................................................................................................................................................................................................................................................................................................................1033
* Ices, 1. Dessert ................................................................................................................................................................................................................................................................................................................................................................................................1048
* Ices, 2. Neapolitan ................................................................................................................................................................................................................................................................................................................................................................................................1049
* Dessert, 1. Spanish Nuts, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1066
* Dessert, 2. Walnuts, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1067
* Dessert, 3. Bananas, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1078
* A Supper Table for Two Persons ................................................................................................................................................................................................................................................................................................................................................................................................1079
* Sandwiches, 1. ................................................................................................................................................................................................................................................................................................................................................................................................1120
* Sandwiches, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1121
* Preserves and Tinned Fruit ................................................................................................................................................................................................................................................................................................................................................................................................1152
* Preserved Fruits: Pickles, Store Sauces, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1153
* Breakfast Dishes. Grilled Kippers, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1192
* Savouries and Breakfast Dishes, 1 ................................................................................................................................................................................................................................................................................................................................................................................................1193
* Savouries and Breakfast Dishes, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1208
* Hors d'œuvres ................................................................................................................................................................................................................................................................................................................................................................................................1209
* Carving, 1. Crab ................................................................................................................................................................................................................................................................................................................................................................................................1256
* Carving, 2. Lobster ................................................................................................................................................................................................................................................................................................................................................................................................1257
* Carving, 3. Sole, Cod, and Plaice ................................................................................................................................................................................................................................................................................................................................................................................................1258
* Carving, 4. Turbot, Mackerel, and Salmon ................................................................................................................................................................................................................................................................................................................................................................................................1259
* Carving, 5. Beef ................................................................................................................................................................................................................................................................................................................................................................................................1262
* Carving, 6. Calf's Head Beef, and Ham ................................................................................................................................................................................................................................................................................................................................................................................................1263
* Carving, 7. Mutton ................................................................................................................................................................................................................................................................................................................................................................................................1266
* Carving, 8. Mutton and Lamb ................................................................................................................................................................................................................................................................................................................................................................................................1267
* Carving, 9. Turkey and Duck ................................................................................................................................................................................................................................................................................................................................................................................................1270
* Carving, 10. Fowl ................................................................................................................................................................................................................................................................................................................................................................................................1271
* Carving, 11. Hare ................................................................................................................................................................................................................................................................................................................................................................................................1272
* Entrées. Mutton Cutlets, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1273
* Cows ................................................................................................................................................................................................................................................................................................................................................................................................1288
* Fairy Butter and Omelet ................................................................................................................................................................................................................................................................................................................................................................................................1289
* Cheese and Egg Savouries, 1 ................................................................................................................................................................................................................................................................................................................................................................................................1304
* Cheese and Egg Savouries, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1305
* Biscuits, 1 ................................................................................................................................................................................................................................................................................................................................................................................................1416
* Biscuits, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1417
* Bread ................................................................................................................................................................................................................................................................................................................................................................................................1432
* Cakes. Cocoanut, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1433
* Fancy Cakes ................................................................................................................................................................................................................................................................................................................................................................................................1448
* Rolls and Cakes ................................................................................................................................................................................................................................................................................................................................................................................................1449
* Piping, or Fancy Cake Icing ................................................................................................................................................................................................................................................................................................................................................................................................1464
* Beverages, Jellies, etc. ................................................................................................................................................................................................................................................................................................................................................................................................1465
* Beverages ................................................................................................................................................................................................................................................................................................................................................................................................1514
* Earthenware Cooking Utensils ................................................................................................................................................................................................................................................................................................................................................................................................1515
* Trussing, 1. Sections of Fowl Cut in Half ................................................................................................................................................................................................................................................................................................................................................................................................1632
* Trussing, 2. To Draw a Fowl ................................................................................................................................................................................................................................................................................................................................................................................................1633
* Trussing, 3. Fowl for Roasting ................................................................................................................................................................................................................................................................................................................................................................................................1636
* Trussing, 4. Fowl for Boiling ................................................................................................................................................................................................................................................................................................................................................................................................1637
* Trussing, 5. Poultry, Goose and Hare ................................................................................................................................................................................................................................................................................................................................................................................................1640
* A Dinner Table for Six Persons ................................................................................................................................................................................................................................................................................................................................................................................................1641
* Serviettes, 1. The Bishop ................................................................................................................................................................................................................................................................................................................................................................................................page 1699
* Serviettes, 2. The Fan ................................................................................................................................................................................................................................................................................................................................................................................................1700
* Serviettes, 3. The Boats ................................................................................................................................................................................................................................................................................................................................................................................................1701
* Serviettes, 4. The Palm, the Lily, and the Cactus ................................................................................................................................................................................................................................................................................................................................................................................................1702
* Serviettes, 5. The Slipper ................................................................................................................................................................................................................................................................................................................................................................................................1703
* Serviettes, 6. The Pyramid ................................................................................................................................................................................................................................................................................................................................................................................................1704
* Serviettes, 7. Various ................................................................................................................................................................................................................................................................................................................................................................................................1704
* Serviettes, 8. Various ................................................................................................................................................................................................................................................................................................................................................................................................1705
* Serviettes, 9. The Rose and the Star ................................................................................................................................................................................................................................................................................................................................................................................................page 1705
* Serviettes, 10. The Flat Sachet ................................................................................................................................................................................................................................................................................................................................................................................................1706
* Serviettes, 11. The Mitre ................................................................................................................................................................................................................................................................................................................................................................................................1707
* Serviettes, 12. The Cockscomb ................................................................................................................................................................................................................................................................................................................................................................................................1708
* Serviettes, 13. Fleur de Lis Varieties ................................................................................................................................................................................................................................................................................................................................................................................................1709
* Serviettes, 14. The Boar's Head ................................................................................................................................................................................................................................................................................................................................................................................................1710
* Serviettes, 15. The Sachet ................................................................................................................................................................................................................................................................................................................................................................................................1711
* Serviettes, 16. The Collegian ................................................................................................................................................................................................................................................................................................................................................................................................1712
* Serviettes, 17. The Vase ................................................................................................................................................................................................................................................................................................................................................................................................1713
* Court Menus, 1 ................................................................................................................................................................................................................................................................................................................................................................................................1720
* Court Menus, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1721
* Table Glass ................................................................................................................................................................................................................................................................................................................................................................................................1760
* The Butler's Pantry ................................................................................................................................................................................................................................................................................................................................................................................................1761
* China and Earthenware, 1 ................................................................................................................................................................................................................................................................................................................................................................................................1792
* China and Earthenware, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1793
* A Breakfast Table ................................................................................................................................................................................................................................................................................................................................................................................................1808
* Invalid Furniture ................................................................................................................................................................................................................................................................................................................................................................................................1809
* Nursing, 1 ................................................................................................................................................................................................................................................................................................................................................................................................1864
* Nursing, 2 ................................................................................................................................................................................................................................................................................................................................................................................................1865
* Nursing, 3 ................................................................................................................................................................................................................................................................................................................................................................................................1880
* To Change Sheets ................................................................................................................................................................................................................................................................................................................................................................................................1881
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This work was published before January 1, 1929, and is in the public domain worldwide because the author died at least 100 years ago.
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This work is in the public domain in the United States because it was published before January 1, 1929.
The longest-living author of this work died in 1934, so this work is in the public domain in countries and areas where the copyright term is the author's life plus 89 years or less. This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
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