868 broiled 867collops 879 fricandeau of 874-5 tendons de veau 909-10 tete de veau 911
Vol au vent 1379
Epaulettes of gold or silver 2287
Epicurean sauce 410
Espagnole, or brown Spanish sauce 411
Everton toffee 1597
Exeter pudding 1274
Eye, lime in the 2629
Sore 2628
Stye in the 2630
Substances in the 2627
Eyelids, inflammation of the 2631
Fairy butter 1636
Fanchonnettes, or custard tartlets 1315
Fasting 2632
Feathers 2284
Fennel 412
Sauce for mackerel 412
Fig pudding 1275
Figs, green, compote of 1541
Fish, addendum and anecdote of p. 173
And oyster pie 257
As an article of human food 211-18
Average prices 226
Cake 258
General directions for carving p..174-6 dressing 219-25
rule in choosing 226
In season January to December pp. 33-7
Kettle 338
Pie with tench and eels 349
Sauce 413, 512
Scallop 350-1
Soup 192
Stock 192
Supply of, for the London market 353
To smoke at home 820
Fishes, natural history of 199-210
Fits 2633
Apoplexy 2634-6
and drunkenness, distinctions between 2638 epilepsy, distinctions between 2637
hysterics distinctions between 2639
poisoning by opium, distinctions between 2640
23
Epilepsy 2641
Fainting 2642
Hysterics 2643
The consequence of dentition 2519-22
Fixtures 2713
Fleece, the golden 715
Floorcloth, to clean 2335
Flounder, the 259
Flounders, boiled 259
Fried 260
Flour, nutritious qualities of 1218
Flowers, to preserve cut 2289 after packing 2290
Flummery, Dutch 1426
Fomentations 2602-3
Fondue, Brillat Savarin's 1644
To make 1643
Food for infants, and its preparation 2499, 2508
Footgear 2245
Footman, boot-cleaning 2174
Boot tops 2176
Breakfast, laying cloth, &c. 2181-3
Brushing clothes 2180
Decanters 2198
Dinner 2185-6
Dinners a la Russe 2188
Dress and livery 2172
During dinner 2191
Early rising 2173
Furniture-rubbing 2179
General duties 2171
Glass-washing 2197-8
Going out with the carriage 2190
Knives 2177
Lamp-trimming 2178
Letters and messages 2200
Luncheon, duties at 2184
Management of work 2196
Manners, modesty, &c. 2190
Opening wine 2192
Pantry 2195
Patent leather boots 2175
Politeness 2201
Receptions and evening parties 2202
Removal of dishes 2193
Salt-cellars 2187
Tea 2194
Waiting at table 2189
Where a valet is not kept 2182
Forcemeat, balls for fish soups 414
Boiled calf 's udder for French 421
For baked pike 413 cold savoury pies 415 various kinds of fish 416
veal, turkeys, fowls, hare, &c. 417
French 419-20
Or quenelles, for turtle soup, Soyer's receipt for 423
Oyster 489
24
Fowl, a la Mayonnaise 962
And rice croquettes 953
Boiled 938
a la Bechamel 943
to carve 1000 with oysters 944 rice 940
Boudin a la reine 961
Broiled and mushroom sauce 939
Croquettes 954
Curried 941-2
Fricasseed 945-6
