# The English Housekeeper/Index

INDEX.
PAGE :
| Allice, to broil, | 128 |
| Anchovy toasts, | 185 |
| Artichokes, to boil, | 221 |
| Jerusalem, | ib. |
| bottoms, | 222 |
| Asparagus, to boil, | 215 |
| Bacon, to salt and cure, | 25, 26 |
| to boil, | 65 |
| to broil or fry, | 90 |
| Baking, directions for, | 81 |
| Beans, Windsor, | 217 |
| French, | 218 |
| Beef, to joint, | 45 |
| to carve, | 49 |
| to salt, | 29 |
| to smoke, | 30 |
| round of, to boil, | 61 |
| edge-bone of, to do., | ib. |
| brisket of, to do., | ib. |
| sirloin of, to roast, | 69 |
| rump of, to do., | 70 |
| ribs of, to do., | ib. |
| steaks, to broil, | 83 |
| with potatoes, | 84 |
| to fry, | 88 |
| to stew, ragout, or braise, | 136 |
| à la mode, | 137 |
| to collar, | 138 |
| royale, | ib. |
| to fricandeau, | ib. |
| bouilli, | 140 |
| steaks, to stew, | 141 |
| rolled, | 142 |
| olives, | ib. |
| marrow bones, | 143 |
| heart, | ib. |
| hunter's, | ib. |
| Hamburgh, | 144 |
| hung, | 144 |
| à la Flamande, | ib. |
| to press, | ib. |
| to hash or mince, | ib. |
| cecils, | 145 |
| collops, | ib. |
| en Miroton, | 146 |
| bubble and squeak, | ib. |
| to pot, | ib. |
| Beer, to brew, | 334 |
| ginger, | 346 |
| spruce, | ib. |
| Beet root, to boil, | 219 |
| Birds, small, to roast, | 79 |
| Biscuits, to make, | 276 |
| Indian corn, | 277 |
| Dr. Oliver's, | ib. |
| lemon, | ib. |
| Blanch, directions to, | 134 |
| Boiling, general directions for, | 59 |
| Boudins, to make, | 171 |
| Braise, directions to, | 135 |
| Brawn, mock, | 175 |
| pickle for, | 30 |
| Bread border, a, | 181 |
| to make, | 268 |
| French, | 270 |
| rice, | ib. |
| Brill, to boil, | 116 |
| Brocoli, to boil, | 216 |
| to fry, | ib. |
| Broiling, general directions for, | 83 |
| Broth, Scotch barley, | 108 |
| mutton, | 109 |
| veal, | ib. |
| chicken, | ib. |
| Butter, to make, | 350 |
| without a churn, | 351 |
| Butter, from clouted cream, | 352 |
| to pot, | ib. |
| to clarify, | 87 |
| to brown, | 193 |
| to melt, | 192 |
| parsley and, | ib. |
| Cabbage, to boil, | 214 |
| red, to stew, | ib. |
| to curry, | ib. |
| à la Bourgeoise, | ib. |
| lettuce, with forcemeat, | 222 |
| Cakes, to make, | 270 |
| common currant, | 272, 273 |
| rich plum, | 272 |
| very good, | ib. |
| without butter, | 273 |
| rich seed, | ib. |
| a rice, | 274 |
| harvest, | ib. |
| temperance, | ib. |
| sponge, | ib. |
| Marlborough, | ib. |
| gingerbread, | ib. |
| parkin, | 276 |
| volatile, | ib. |
| hunting, | ib. |
| rough, | ib. |
| rock, | ib. |
| rusks, | 277 |
| maccaroons, | 278 |
| ratafia, | ib. |
| jumbles, | ib. |
| small plum, | ib. |
| carraway, | ib. |
| Shrewsbury, | 279 |
| shortbread, | ib. |
| Derby short, | ib. |
| cinnamon, | ib. |
| rout, | ib. |
| Queen, | 280 |
| buns, | ib. |
| Sally Lunn's tea, | 281 |
| breakfast, | ib. |
| Yorkshire, | ib. |
| Roehampton rolls, | 282 |
| muffins, | ib. |
| crumpets, | ib. |
| Scotch slim, | 283 |
| Calf's head, to boil, | 63 |
| heart and pluck, | 152 |
| to dress, | 154 |
| to fricassee, | 155 |
| brains, | ib. |
| mock turtle, | 156 |
| tails, to dress, | 153 |
| Catsup, mushroom, | 329 |
| walnut, | 330 |
| oyster, | ib. |
| tomata, | 331 |
| lobster, | ib. |
| Cardoons, to boil, | 223 |
| Carp, to stew, | 125 |
| Carrots, to boil, | 219 |
| Carving, directions for, | 47 |
| Cauliflower, to boil, | 216 |
| with parmesan, | ib. |
| to stew, | ib. |
| to fry, | ib. |
| Caviare, mock, | 185 |
| Celery, to stew, | 220 |
| Cellar, observations relating to the, | 332 |
| Cheese, to make, | 353 |
| to toast, | 187 |
| Chicken, to broil, | 85 |
| to braise, | 169 |
| to fricassee, | 170 |
| curry of, | 176 |
| Chutney, beef or ham, | 178 |
| fish, | ib. |
| Cider, to make, | 336 |
| cup, | 346 |
| Cocks, black, to roast, | 78 |
| Cod, to boil, | 116 |
| to fry, | 117 |
| head and shoulders, | ib. |
| to bake, | 118 |
| sounds, | ib. |
| cabeached, | ib. |
| Colcannon, | 212 |
| Cow-heel, to boil, | 66 |
| Crab, to boil, | 128 |
| to eat hot, | 129 |
| to pot, | ib. |
| Cray Fish, to boil, | 128 |
| to pot, | 130 |
| in jelly, | ib. |
| Cream, clouted, to make | 352 |
| Crumbs, to fry | 91 ​ |
| Cucumbers, to stew, | 220 |
| to dress, | 226 |
| Curry, directions for making, | 176 |
| kebobbed, | 177 |
| of fish, | 178 |
| balls, | 190 |
| powder, | 207 |
| vegetables to, | 214 |
| Confectionary, to make, | 283 |
| custards, | ib. |
| rich, to bake or boil, | 284 |
| lemon, | ib. |
| orange, | 285 |
| Spanish, | ib. |
| with apples, | ib. |
| with rice, | 286 |
| trifle, a, | ib. |
| gooseberry or apple, | ib. |
| tipsy cake, | ib. |
| crême patisserie, | 287 |
| cream, chocolate, | ib. |
| a plain, | ib. |
| Italian, | 288 |
| lemon, | ib. |
| orange, | ib. |
| ora"ge frothed, | 289 |
| alamode, | ib. |
| velvet, | ib. |
| vanilla, | ib. |
| burnt, | ib. |
| snow, | ib. |
| currant and raspberry, | ib. |
| strawberry, | ib. |
| clouted, | 291 |
| ice, | ib. |
| Paris curd, | ib. |
| blancmange, | 292 |
| rice, | ib. |
| with preserves, | ib. |
| jaunemange, | ib. |
| flummery, | 293 |
| Dutch, | ib. |
| rice cups, | ib. |
| syllabub, | ib. |
| solid, | ib. |
| whipt, | ib. |
| jelly, calf's feet, | ib. |
| punch, | 295 |
| savoury, | ib. |
| orange and lemon, | 295 |
| arrow-root, | 296 |
| hartshorn, | ib. |
| apple, | ib. |
| isinglass, | ib. |
| strawberry, | 297 |
| gâteau de pomme, | ib. |
| bird's-nest, a, | ib. |
| sponge, lemon and orange, | ib. |
| souffle, a good, | 298 |
| rice, | ib. |
| orange, | ib. |
| lemon, | ib. |
| omelet, | 299 |
| sweet, | ib. |
| of apples, | ib. |
| fool, gooseberry and apple, | 300 |
| orange, | ib. |
| oranges, stewed, | ib. |
| apples, red, in jelly, | ib. |
| pears, to stew, | ib. |
| apples, to bake, | 301 |
| cheesecakes, | ib. |
| lemon, | ib. |
| curd, | 302 |
| orange, | ib. |
| apple, | ib. |
| rice, | ib. |
| Lent potatoes, | ib. |
| plums, French, stewed, | 303 |
| Dairy, the, observations upon, | 348 |
| Devils, | 185 |
| Dory, John, to boil, | 116 |
| Duck, to truss and carve, | 57 |
| to boil, | 65 |
| to roast, | 77 |
| wild, to do., | ib. |
| salmi, | 175 |
| to bake, | 81 |
| to dress with peas, | 173 |
| to ragout, | 174 |
| to hash, | ib. |
| curry of, | 177 |
| Dumplings, apple, | 249 |
| yeast, | 265 |
| hard, | ib. ​ |
| Eels, to stew, | 126 |
| to fry, | ib. |
| to collar, | 127 |
| to spitchcock, | ib. |
| Eggs, to fry, | 89, 182 |
| to poach, | 182 |
| to butter, | 183 |
| to fricassee, | ib. |
| to ragout, | ib. |
| Swiss, | ib. |
| Scotch, | ib. |
| à la tripe, | ib. |
| à la maître d'hotel, | 184 |
| with asparagus, | ib. |
| with mushrooms, | 185 |
| balls, | 190 |
| Endive, to stew, | 222 |
| Essence of ginger, | 328 |
| allspice, nutmeg, cloves, mace, cinnamon, | ib. |
| savoury spice, | ib. |
| cayenne, | ib. |
| orange and lemon peel, | ib. |
| Fawn, to roast, | 72 |
| to bake, | 82 |
| Fish, seasons for, | 31 |
| directions for cooking, | 114 |
| soups, | 111 |
| to pull, | 131 |
| cake, | 130 |
| pies, | 237 |
| patties, | 240 |
| flounders, to fry, | 123 |
| Flour, to brown, | 192 |
| Forcemeat, balls of, | 189 |
| fish, | 190 |
| Fondu, | 184 |
| Fowl, to truss and carve, | 55, 56 |
| to boil, | 64 |
| to roast, | 76 |
| guinea, to do., | 77 |
| pea, to do., | ib. |
| to broil, | 86 |
| to force, | 169 |
| à la chingara, | 170 |
| to pull, | 171 |
| wild, to ragout, | 174 |
| Fritters, to make, | 267 |
| curd, | ib. |
| apple, | 267 |
| Frying, general directions for, | 87 |
| Furniture, to clean, | 21 |
| Game, seasons for, | 31 |
| to truss and carve, | 55 |
| Glaze, directions to, | 135 |
| Godiveau, to make, | 188 |
| Goose, to truss and carve, | 55 |
| to roast, | 76 |
| green, to do., | 77 |
| to bake, | 81 |
| to braise, | 171 |
| Gratin, to make, | 188 |
| Gravy, directions for making, | 191 |
| ham extract for, | 193 |
| to draw plain, | ib. |
| beef, | 194 |
| savoury, | ib. |
| without meat, | 195 |
| to keep a week, | 196 |
| jelly, for cold meat, | ib. |
| savoury, for venison, | ib. |
| mutton, for venison or hare, | ib. |
| orange, for game and wildfowl, | 197 |
| Grouse, to roast, | 78 |
| Gudgeon, to boil, | 127 |
| to bake, | ib. |
| to fry, | ib. |
| Haddock, to boil, | 122 |
| to stew, | ib. |
| to bake, | 123 |
| to fry, | ib. |
| to broil, | ib. |
| Haggis, Scotch, | 176 |
| Ham, to cure, | 26 |
| mutton, to do., | 28 |
| to carve, | 52 |
| to boil, | 65 |
| to bake, | 82 |
| to broil or fry, | 90 |
| Haricots blanc, | 224 |
| Hare, to roast, | 80 |
| to bake, | 82 |
| mock, | 147 |
| to jug, | 166 |
| to stew, | 167 ​ |
| to hash, | 167 |
| to pot, | 168 |
| to braise, | 171 |
| en daube, | ib. |
| Heart, bullock's, to roast, | 71 |
| Heart, calf's, to roast, | ib. |
| sheep's, to roast, | ib. |
| calf's and sheep's, to dress, | 152 |
| Herrings, to fry, | 123 |
| to boil, | 124 |
| to bake, | ib. |
| to pickle, | ib. |
| to broil, | ib. |
| Indian corn pudding, | 251 |
| mush, | 256 |
| hommony, | ib. |
| polenta, | 257 |
| biscuits, | 277 |
| Irish stew, | 140 |
| Jointing, observations and directions relating to, | 44, 45, 46 |
| Kale, to boil, | 215 |
| Kidney, to broil, | 84 |
| to dress, | 160 |
| Kitchen, directions for arranging of the, | 35 |
| Knives, to clean, | 22 |
| Lamb, to carve, | 49 |
| to boil, | 62 |
| to roast, | 74 |
| chops, to broil, | 84 |
| to fry, | 88 |
| to dress, | 160 |
| leg of, with vegetables, | 162 |
| breast of, to stew, | ib. |
| cutlets and steaks, | 163 |
| shoulder of, stuffed, | ib. |
| head, | ib. |
| fricassee, | ib. |
| sweetbreads, | 164 |
| curry of, | 177 |
| Lard, directions to, | 134 |
| Larks, to roast, | 79 |
| Laver, to dress, | 224 |
| Lentils, to boil, | 223 |
| Lettuce, to stew, | 222 |
| Liver, to fry, | 90 |
| Lobster, to boil, | 128 |
| to eat hot, | 129 |
| to pot, | ib. |
| Maccaroni, to dress, | 186 |
| paste, to make, | 231 |
| pie, | 233 |
| Mackerel, to boil, | 124 |
| to broil, | 123 |
| to bake, | 124 |
| to pickle, | ib. |
| Maids, to boil, | 122 |
| Marrow, vegetable, to boil, | 222 |
| to stuff, | ib. |
| Meat, the season for, | 30 |
| to preserve, | 23 |
| to salt, | 24 |
| Mutton, to joint, | 45 |
| to carve, | 48 |
| to salt and smoke, | 28 |
| leg of, to boil, | 61 |
| neck of, to do., | 62 |
| leg of, to roast, | 70 |
| loin of, to do., | ib. |
| haunch of, to do., | ib. |
| to dress as venison, | 71 |
| saddle of, | 70 |
| shoulder of, | ib. |
| chops, to broil, | 84 |
| to fry, | 88 |
| to haricot, | 157 |
| leg of, with carrots, | 158 |
| loin of, to roll or stew, | ib. |
| shoulder of, | 159 |
| breast of, to grill, | ib. |
| neck of, to stew, | ib. |
| kidneys, to dress, | 160 |
| chops and collops, | ib. |
| cutlets à la maintenon, | 161 |
| to hash, | ib. |
| hunters' pie, | ib. |
| Morels, to stew, | 220 |
| Mushrooms, to stew, | ib. |
| Omelets, | 181 |
| Onions, to dress, | 220 |
| Ortolan, to roast, | 78 ​ |
| Ox cheek, to bake, | 82 |
| to stew, | 139 |
| palates, | ib. |
| to pickle, | ib. |
| tails, to stew, | 140 |
| Oysters, to stew, | 132 |
| to keep, | 133 |