# The English Housekeeper/Index 2

INDEX (contd).
PAGE :
| Pain Perdu, to make, | 267 |
| Pancakes, to make, | 266 |
| whole rice, | ib. |
| ground rice, | ib. |
| Parsley, to fry, | 91 |
| Partridge, to truss and carve, | 58 |
| to roast, | 77 |
| to broil, | 86 |
| to stew, | 172 |
| Parsnips, to boil, | 219 |
| Pastry, general directions for making, | 227 |
| glazing for, | 228 |
| iceing for, | ib. |
| Paste, plain, for meat pies, | 227 |
| richer, | ib. |
| elegant, | ib. |
| a flaky, | 229 |
| puff, | ib. |
| crisp, | ib. |
| good light, | ib. |
| short, | ib. |
| for preserved fruits, | 230 |
| raised, for meat pies, | ib. |
| rice, | ib. |
| maccaroni, | ib. |
| for patties, | 239 |
| for puddings, | 246 |
| Patties, to make, | 239 |
| chicken, turkey and ham, veal, | 240 |
| rabbit and hare, | ib. |
| beef, | ib. |
| oyster, | ib. |
| lobster and shrimp, | 241 |
| Peas, to boil, | 217 |
| Perch, to fry, | 123 |
| to stew, | 124 |
| Pheasant, to truss and carve, | 58 |
| to roast, | 77 |
| Pickles, observations on the making of, | 318 |
| Pickle, walnuts to, | 319 |
| gherkins, | 320 |
| onions, | ib. |
| cucumbers and onions, | 321 |
| cabbage, red, | ib. |
| mangoes, melon, | ib. |
| beet root, | ib. |
| mushrooms, | 322 |
| India, | ib. |
| lemons, | 323 |
| cauliflower and brocoli, | ib. |
| Pie, meat, | 231 |
| venison, | ib. |
| beefsteak, | 232 |
| pork, | ib. |
| sausage, | ib. |
| mutton, | 233 |
| lamb, | ib. |
| veal, | ib. |
| maccaroni, | ib. |
| calf's head, | 234 |
| sweetbread, | ib. |
| pigeon, rook, or moor-fowl, | ib. |
| hare, | 235 |
| chicken, | ib. |
| rabbit, | ib. |
| goose, | ib. |
| giblet, | 236 |
| partridge or perigord, | ib. |
| pheasant, | ib. |
| a sea, | 237 |
| parsley, | ib. |
| herb, | ib. |
| fish, | ib. |
| lobster, | 238 |
| herring, eel, mackerel, | ib. |
| shrimp or prawn, | 239 |
| salt fish, | ib. |
| rhubarb, | 241 |
| gooseberry, or green currant, | 241 |
| green apricot, | ib. |
| apple, | ib. |
| codling, | ib. |
| cranberry, | ib. |
| of preserved fruits, | ib. |
| small puffs, | ib. |
| Spanish puffs, | 243 |
| apple, | ib. ​ |
| orange, | ib. |
| lemon, | ib. |
| mince, | ib. |
| without meat, | 244 |
| a bride's, | ib. |
| Pig, sucking, to roast, | 71 |
| to bake, | 81 |
| harslet, to fry, | 90 |
| to roast, | ib. |
| to collar, | 165 |
| head, to roast, | ib. |
| feet and ears, soused, | 166 |
| to fricassee, | ib. |
| Pigeons, to roast, | 78 |
| to broil, | 85 |
| to braise, | 169 |
| Pike or jack, to boil, | 125 |
| to bake, | ib. |
| Pillau, a, | 179 |
| Pipers, to dress, | 128 |
| Plate, to clean, | 21 |
| Plaice, to fry, | 123 |
| Plovers, to roast, | 78 |
| Potatoes, to boil, | 211 |
| to fry, broil, or stew, | 212 |
| to mash, | ib. |
| to roast, | ib. |
| pie, | 213 |
| balls, | ib. |
| ragout, | ib. |
| à la maître d'hotel, | ib. |
| a border of, | 181 |
| Pork, to joint, | 46 |
| to boil, | 63 |
| petit-toes, to cook, | 64 |
| to salt, | 28 |
| to roast, | 74 |
| griskin, to ditto, | 75 |
| to bake, | 81 |
| chops, to broil, | 85 |
| bladebone of, | ib. |
| chops, to fry, | 88 |
| with onions, | 165 |
| to roll, | ib. |
| corned, with peas, | 166 |
| Porter, cup, | 345 |
| Poor, the, cooking for, | 382 |
| Poultry, seasons for, | 31 |
| to truss and carve, | 54, 55, 56, 57 |
| to boil, | 64 |
| to roast, | 75 |
| to broil, | 85 |
| to dress, | 169 |
| Powder, curry, | 207 |
| savoury, | ib. |
| horse-radish, | 209 |
| pea, | ib. |
| mushroom, | ib. |
| anchovy, | ib. |
| Prawns, to pot, | 130 |
| to butter, | ib. |
| in jelly, | ib. |
| Preserves, to make, | 303 |
| sugar, to clarify, | 304 |
| jelly, currant, | ib. |
| apple, | 307 |
| quince, | 308 |
| jam, currant, | 305 |
| raspberry, | ib. |
| strawberry, | ib. |
| gooseberry, | ib. |
| green, | ib. |
| damson, | ib. |
| rhubarb, | ib. |
| butter, black, | 306 |
| fruit, for puddings, | ib. |
| for winter use, | ib. |
| to bottle, | ib. |
| damsons for tarts, | 307 |
| marmalade, apple, | ib. |
| orange, | 312 |
| quince, | 308 |
| cheese, damson, | 309 |
| apricot, | ib. |
| orange, | ib. |
| pine apple, | ib. |
| cucumber, | 310 |
| strawberries, | ib. |
| raspberries, | ib. |
| strawberries in wine, | 311 |
| gooseberries, whole, | ib. |
| morella cherries, | ib. |
| in brandy, | 316 |
| cherries en chemise, | 311 |
| in syrup, | ib. |
| to dry, | 312 |
| apricots to dry, | ib. |
| to preserve, | 314 |
| orange chips, | 312 |
| to preserve, | 313 ​ |
| plums, to preserve, | 314 |
| in brandy, | 316 |
| greengages, | 314 |
| pears, | 315 |
| fruit, to candy, | 316 |
| grapes, in brandy, | 317 |
| barberries, | ib. |
| Puddings, general directions for making, | 245 |
| paste, for meat, | 246 |
| beefsteak, | 247 |
| suet, | ib. |
| meat in batter, | ib. |
| kidney, | 248 |
| fish, | ib. |
| black, | ib. |
| hog's, | ib. |
| apples, currants, gooseberries, cherries, damsons, rhubarb and plums, | 249 |
| apple, baked, | 262 |
| green apricot, | 249 |
| roll, | ib. |
| plum, | ib. |
| a Christmas, | 250 |
| marrow, | ib. |
| French plum, | 251 |
| maigre plum, | ib. |
| bread, | ib. |
| and butter, | 252 |
| custard, | ib. |
| little, | 253 |
| an excellent, | ib. |
| oatmeal, | ib. |
| batter, | ib. |
| Yorkshire, | ib. |
| potatoe, | 254 |
| carrot, | ib. |
| hasty, | ib. |
| buttermilk, | ib. |
| save-all, | 255 |
| camp, | ib. |
| pretty, | ib. |
| nursery, | ib. |
| arrow root, | ib. |
| ground rice, | 256 |
| semolina, | ib. |
| whole rice, | 257 |
| snow balls, | 258 |
| Buxton, | ib. |
| vermicelli, | 259 |
| sago, | ib. |
| tapioca, | ib. |
| pearl barley, | ib. |
| millet, | ib. |
| maccaroni, | ib. |
| one always liked, | 260 |
| cheese, | ib. |
| ratafia, | ib. |
| Staffordshire, | ib. |
| baked almond, | ib. |
| wafer, | 261 |
| orange, | ib. |
| lemon, | ib. |
| cabinet, | ib. |
| gooseberry, baked, | 262 |
| quince, | ib. |
| Swiss apple, | 263 |
| peach, apricot and nectarine, | ib. |
| a Charlotte, | ib. |
| bakewell, | 264 |
| citron, | ib. |
| maccaroon, | ib. |
| new college, | 265 |
| paradise, | ib. |
| Punch, excellent, | 344 |
| milk, | ib. |
| Norfolk, | ib. |
| Roman, | ib. |
| Regent's, | ib. |
| Quails, to roast, | 78 |
| Rabbit, to truss and carve, | 53 |
| to boil, | 65 |
| to roast, | 81 |
| to bake, | 82 |
| to broil, | 84 |
| to fry, | 89 |
| with fine herbs, | 167 |
| to fricassee, | 168 |
| to pot, | ib. |
| to braise, | 169 |
| curry of, | 176 |
| Welch, | 187 |
| Rails, to roast, | 78 ​ |
| to ragout, | 174 |
| Ramakins, | 184 |
| Recipes, medicinal, | 365 |
| Recipe, for the croup, | ib. |
| for weakness of stomach, | 366 |
| camphor julep, | ib. |
| for bilious complaints, | ib. |
| a mild aperient, | 367 |
| gout cordial, | ib. |
| Hallett's, | ib. |
| for nervous affections, | ib. |
| mustard whey, | ib. |
| almond emulsion, | 370 |
| for hoarseness, | ib. |
| plaster for a cough, | ib. |
| bark gargle, | ib. |
| gargle for a sore throat, | ib. |
| for chilblains, | 371 |
| burns, | ib. |
| cuts or wounds, | ib. |
| a sprain, | ib. |
| vegetable ointment, | ib. |
| elder, | 372 |
| opodeldoc, | ib. |
| carrot poultice, | ib. |
| for weak eyes, | ib. |
| toothache, | 373 |
| peppermint water, | ib. |
| soda water, | ib. |
| medicinal imperial, | 374 |
| lime water, | ib. |
| seidlitz powders, | ib. |
| medicines to keep in the house, | ib. |
| Receipts, various, | 375 |
| eau de Cologne, | ib. |
| lavender water, | ib. |
| milk of roses, | ib. |
| aromatic vinegar, | ib. |
| wash for the skin, | 376 |
| pomade divine, | ib. |
| lip salve, | ib. |
| pomatum, | ib. |
| cold cream, | ib. |
| for chapped hands, | 377 |
| almond paste, | ib. |
| tooth powder, | ib. |
| curling fluid, | ib. |
| to clean carpets, | ib. |
| silk dresses, | 378 |
| to take grease out of silk or stuff, | 378 |
| to clean blond, | ib. |
| silk stockings, | ib. |
| floor cloths, | 379 |
| stone stairs, | ib. |
| to take oil from stone or boards, | ib. |
| to take rust from steel, | ib. |
| to clean stoves and fire irons, | ib. |
| to clean paint, | ib. |
| to clean papered walls, | 380 |
| to clean tin covers, | ib. |
| to clean copper utensils, | ib. |
| marking ink, | ib. |
| ink, to make, | ib. |
| blacking for shoes, | ib. |
| pot pourri, | 381 |
| to thicken hair, | ib. |
| to destroy bugs, | ib. |
| paste, to make, | ib. |
| Rice, to boil for curry, | 178 |
| border, | 181 |
| white pot, | 267 |
| rissoles, | 180 |
| Roasting, general directions for, | 67 |
| roux, white, | 192 |
| brown, | ib. |
| Salads, directions for making, | 224 |
| lobster, | 226 |
| Italian, | ib. |
| Salmon, to boil, | 119 |
| to grill, | ib. |
| to bake, | 120 |
| to pickle, | ib. |
| to dry, | 121 |
| to collar, | ib. |
| to pot, | ib. |
| Salmagundi, a, | 131 |
| Salsify, | 221 |
| Samphire, to boil, | 224 |
| Sandwiches, | 185 |
| Sardinias, to broil, | 124 |
| Sauces, directions for making, | 191 |
| list of, | ib. |
| sauce blanche, | 192 ​ |
| maître d'hotel, | 193 |
| white gravy, | 194 |
| for game and wild fowl, | 197 |
| for goose, duck and pork, | ib. |
| Robert, for broils, | ib. |
| for turkey or fowl, | 198 |
| liver, | ib. |
| egg, for poultry and fish, | ib. |
| mushroom, | ib. |
| celery, | ib. |
| rimolade, | 199 |
| tomata, | ib. |
| apple, | ib. |
| gooseberry, | ib. |
| cucumber, | 200 |
| onion, | ib. |
| eschalot, | ib. |
| partout, | ib. |
| chetna, | 201 |
| carrier, | ib. |
| horse-radish, | ib. |
| mint, | ib. |
| for cold meat, | ib. |
| coratch, | 202 |
| miser's, | ib. |
| poor man's, | ib. |
| for roast beef, | ib. |
| lemon, | ib. |
| caper, | ib. |
| bread, | 203 |
| rice, | ib. |
| sweet, | ib. |
| sharp, | ib. |
| store, for ragouts, | ib. |
| for tench, | 204 |
| good store, for fish and stews, | ib. |
| plain fish, | ib. |
| excellent fish, | ib. |
| oyster, | 205 |
| anchovy, | ib. |
| shrimp, | ib. |
| cockle, | ib. |
| roe, | ib. |
| Dutch fish, | ib. |
| for devils, | 206 |
| Sausages, to fry, | 89 |
| to make, | 180 |
| Scorzonera and skirrets, | 221 |
| Seasonings, directions for preparing, | 206 |
| Shad, to broil, | 128 |
| Shrimps, to pot, | 130 |
| in jelly, | ib. |
| Sippets, to fry, | 91 |
| Sick, the, cooking for, | 354 |
| chops, to stew, | ib. |
| broth, a nourishing, | ib. |
| calf's feet broth, | 355 |
| eel broth, | ib. |
| beef tea, | ib. |
| beef jelly, | ib. |
| shank jelly, | 356 |
| for a weak stomach, | ib. |
| bread jelly, | ib. |
| jelly for a sick person, | 357 |
| panada, | ib. |
| Gloucester jelly, | ib. |
| port wine jelly, | ib. |
| arrow root jelly, | 358 |
| tapioca jelly, | ib. |
| sago, to boil, | ib. |
| gruel, | ib. |
| barley cream, | 359 |
| water gruel, | ib. |
| caudle, | ib. |
| rice milk, | ib. |
| mutton custard, | ib. |
| asses milk, | 360 |
| onion porridge, | ib. |
| milk porridge, | ib. |
| white wine whey, | ib. |
| rennet whey, | 361 |
| vinegar or lemon whey, | ib. |
| mustard, | ib. |
| treacle posset, | ib. |
| orgeat, | ib. |
| lemonade, | ib. |
| barley water, | 362 |
| capillaire, | ib. |
| linseed tea, | ib. |
| lemon and orange water, | ib. |
| apple water, | ib. |
| toast and water, | 363 |
| drink for sick persons, | ib. |
| saline draughts, | ib. |
| coffee, | ib. |
| chocolate, | 364 |
| tea, | ib. ​ |
| barley sugar, | 364 |
| Everton toffy, | ib. |
| Skate, to boil, | 122 |
| to fry, | ib. |
| Smelts, to fry, | 127 |
| to bake, | ib. |
| to boil, | ib. |
| Snipe, to roast, | 78 |
| to ragout, | 174 |
| Sole, to boil, | 116 |
| to fry, | 123 |
| Soup, general directions for making, | 92 |
| stock, plain, | 95 |
| bouilli, | ib. |
| good clear gravy, | 96 |
| vermicelli, | ib. |
| maccaroni, | ib. |
| carrot, | ib. |
| turnip, | ib. |
| asparagus, | ib. |
| celery, | ib. |
| julienne, | 97 |
| clear, | ib. |
| clear herb, | ib. |
| brown, | ib. |
| plain white, | 98 |
| another white, | ib. |
| another, with herbs, | ib. |
| lorraine, | 99 |
| onion, | ib. |
| onion maîgre, | ib. |
| green pea, | ib. |
| another, | 100 |
| artichoke, | ib. |
| good maîgre, | ib. |
| another maîgre, | 111 |
| yellow pea, | 101 |
| carrot, plain, | ib. |
| mock turtle, | 102 |
| hare, | 103, 104 |
| rabbit, | 104 |
| game and venison, | ib. |
| knuckle of veal, | 105 |
| mulligatawny, | ib. |
| ox-tail, | 106 |
| grouse, | 107 |
| partridge, | ib. |
| pheasant, | ib. |
| poacher's, | 107 |
| hotch potch, | 108 |
| pepper pot, | ib. |
| cock-a-leekie, | 109 |
| milk, | ib. |
| ox-head, | 110 |
| giblet, | ib. |
| stock for fish, | 111 |
| lobster, | 112 |
| oyster, | 113 |
| maîgre, | ib. |
| cray fish, | ib. |
| eel, | ib. |
| Spinach, to boil, | 214 |
| au gras, | 215 |
| Sprats, to fry, | 127 |
| to bake, | ib. |
| to boil, | ib. |
| Stuffing, to make, | 187 |
| seasonings for, | 188 |
| for veal, | 189 |
| poultry, | ib. |
| fish, | ib. |
| goose, | ib. |
| duck, | ib. |
| hare, | ib. |
| pike, | 190 |
| Sturgeon, to dress, | 121 |
| Suet, to clarify, | 88 |
| Sweetbreads, to broil, | 84 |
| to fry, | 90 |
| to dress, | 153, 164 |
| Tankard, a cool, | 345 |
| Teal, to roast, | 78 |
| Tench, to fry, | 123 |
| to stew, | 124 |
| Thornback, to boil, | 122 |
| Tongue, to pickle, | 28 |
| to boil, | 66 |
| to stew, | 140 |
| Tripe, to boil, | 66 |
| to fry, | 91 |
| to fricassee, | 175 |
| in the Scotch fashion, | 176 |
| Trout, to boil, | 122 |
| to fry, | ib. |
| to stew, | 127 |
| Turbot, to boil, | 115 |
| Turkey, to truss and carve, | 54 ​ |
| to boil, | 65 |
| to roast, | 75 |
| to braise, | 168 |
| to pull, | 171 |
| Turnips, to boil, | 218 |
| tops, | ib. |
| Veal, to joint, | 46 |
| to boil, | 63 |
| fillet of, to roast, | 73 |
| shoulder of, to do., | ib. |
| loin of, to do., | ib. |
| breast of, to do., | ib. |
| neck of, to do., | 74 |
| to bake, | 81 |
| to broil, | 84 |
| cutlets, to fry, | 88 |
| à la mode, | 137 |
| fillet of, to stew, | 147 |
| neck of, to braise, | 148 |
| to stew, ragout, or collar, | ib. |
| olives or rolls, | 149 |
| Scotch collops, | 150 |
| en fricandeau, | ib. |
| knuckle of, with rice, | ib. |
| granadin of, | 151 |
| à la daube, | ib. |
| to haricot, | ib. |
| cutlets à la maintenon, | 152 |
| heart, | ib. |
| pluck, | ib. |
| sweetbread, | 153 |
| mock turtle, | 156 |
| to mince, | ib. |
| to pot, | 157 |
| cake, | ib. |
| curry of, | 176 |
| Vegetables, the seasons for, | 33 |
| directions for cooking, | 210 |
| Vinegar, gooseberry, | 324 |
| good common, | ib. |
| cider, | ib. |
| of wine lees, | 325 |
| cayenne, | ib. |
| Chili, | ib. |
| eschalot, | ib. |
| tarragon, | ib. |
| for salads, | 326 |
| garlic, | ib. |
| green mint, | ib. |
| horse-radish, | 326 |
| camp, | ib. |
| cucumber, | ib. |
| basil, | ib. |
| raspberry, | ib. |
| Venison, to joint, | 44 |
| to carve, | 47 |
| to roast, | 72 |
| to hash, | 164 |
| shoulder of, to stew, | ib. |
| collops and steaks, | ib. |
| Wine and cordials, to make, | 337 |
| British sherry or malt, | ib. |
| Madeira, | 338 |
| frontiniac, | ib. |
| red currant, | ib. |
| raisin, | 339 |
| gooseberry, | ib. |
| elder, | ib. |
| ginger, | 340 |
| mountain, | ib. |
| primrose, | ib. |
| cowslip, | 341 |
| grape, | ib. |
| parsnip, | ib. |
| almond, | 342 |
| cherry bounce, | ib. |
| orange, | ib. |
| brandy, | 343 |
| a liqueur, | ib. |
| shrub, | ib. |
| currant rum, | ib. |
| ratafia, | ib. |
| noyeau, | 344 |
| usquebaugh, | ib. |
| crême d'orange, | 346 |
| raspberry brandy and wine, | 347 |
| mulberry brandy, | ib. |
| sherbet, | ib. |
| flip, | ib. |
| egg, | ib. |
| to mull, | ib. |
| posset, the Pope's, | 348 |
| Widgeons, to roast, | 78 |
| Wheat-ears, to roast, | 79 |
| Whitings, to fry, | 123 |
| Woodcock, to roast, | 78 |
| to ragout, | 174 |