The Book of Household Management - The Original Classic Edition. Beeton Mrs

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style="font-size:15px;">       Calomel 2658

       Camp-vinegar 381

       Canary-pudding 1258

       Candlesticks 2311

       Cannelons, or fried puffs 1417

       Caper-sauce, for boiled mutton 382

       For fish 383

       Substitute for 384

       Capercalzie, the 1026

       Capers 383

       Capsicums, pickled 385

       Carbonate of soda 1765

       Carp, the 242

       Age of the 243

       Baked 242

       Stewed 243

       Carpet sweeping 2312

       Carriages 2225-9

       Carrot, the 121

       Constituents of the 1101

       Jam, to imitate apricot preserve 1525

       Nutritive properties of the 1102

       Origin of the 1100

       Pudding, boiled or baked 1259

       Seed of the 1103

       Soup 120-1

       Varieties of the 1172

       Carrots, boiled 1100

       Sliced 1103

       Stewed 1102

       To dress in the German way 1101

       Carving, beef p. 316 aitchbone of p. 316 brisket of p. 317 ribs of p. 317

       round of p. 318 sirloin of p. 317

       Blackcock 1054

       Brill pp. 175-6

       Calf 's head 913

       Codfish p. 174

       Duck 999 wild 1055

       Fowl 1000-1

       Goose 1002

       Grouse 1058

       Ham 843

       Hare 1056

       Lamb 764-5

       Landrail 1063

       Mutton, haunch of 759

       12

       leg of 760 loin of 761

       mutton, saddle of 762 shoulder of 763

       Partridge 1057

       Pheasant 1059

       Pigeon 1063

       Plover 1066

       Pork 842

       leg of 844

       Ptarmigan 1064

       Quail 1065

       Rabbit 1004

       Salmon p. 175

       Snipe 1060

       Soles p. 175

       Sucking-pig 842

       Teal 1067

       Tongue p. 318

       Turbot p. 175

       Turkey 1005

       Veal 854

       breast of 912 fillet of 914 knuckle of 915 loin of 916

       Venison, haunch of 1061

       Widgeon 1068

       Woodcock 1062

       Cauliflower, description of the 1105

       Properties of the 1151

       Cauliflowers, a la sauce blanche 1105

       Boiled 1104

       With Parmesan cheese 1106

       Cayenne, varieties of 362

       Vinegar or essence of cayenne 386

       Celery, indigenous to Britain 122

       Origin of 1109

       Sauce for boiled turkey, poultry, &c. 387 (a more simple recipe) 388

       Soup 122

       Stewed 1110

       a la creme 1108

       with white sauce 1109-10

       To dress 1107

       Various uses of 441, 1107

       Vinegar 389

       Champagne 1832

       Cup 1832

       Chanticleer and his companions 947

       Chantilly soup 123

       Char, the 243

       Charlotte apple, very simple 1420

       Aux pommes, an easy method of making 1418-19

       Russe 1421

       Cheese 1638

       Cayenne 1642

       Cream 1622

       13

       Damson 1536

       Decomposed 1638

       Fondue 1643

       Brillat Savarin's 1644

       General observations on 1620-2

       Macaroni, as usually served with 1645-7

       Mode of serving 1640

       Pork 799

       Paragraph

       Pounded 1648

       Raisin 1587

       Ramakins, to serve with 1649-50

       Sandwiches 1641

       Scotch rarebit 1651

       Smoking 1640

      

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