Dace, the 243 Dairy, the 2358 Butter, colouring of 2366 milk 2368 washing 2367 Churning 2365 Churns 2362 Cleaning the churn, &c. 2368 Cows, cost of keep for 2370 Devonshire system 2369 Hair sieve 2360 Maid, charge of dairy produce 2371 duties of the 2357 Milk, dishes 2361 general management of 2364 pails 2359 Situation of the 2363 Dampfnudeln, or German puddings 1280 Damson, the 1270 A very nice preserve 1539 Cheese 1536 Jam 1538 Pudding 1271 Tart 1270 Damsons, baked for winter use 1535 Compote of 1537 To preserve, or any other kind of plums 1540 Darioles, à la vanille 1428 Date, the 1605 Debts 2755 Estate chargeable with 2748 Decanters, to clean 2198, 2336 Deer, the 1049 Fallow 1050 Roebuck 1051 Deer, stag 1051 Delhi pudding 1272 Dentition 2509 Dessert, biscuits 1742 Dishes 1598 general remarks on 1509 Devonshire, cream 1630 Junket 1631 Diarrhoea 2574-7 Dilapidations 2718 Dinners, and dining 1879-86 A la Russe 2137-8 menu p. 955 Bills of fare for, from 6 to 18 persons, from January to December pp. 909-52 Bills of fare for game, for 30 persons p. 953 Bills of fare for plain family pp. 913, 917, 921, 925, 929, 933, 936, 939, 942, 945, 948, 952 Diseases of infancy and childhood 2509-77 Dishes, a hundred different 434 Domestics, general remarks on 2153-6 Dormers 715 Downs, the 725 Draught, for summer 1837 Dress and dressing of infants 2491-6 Drink for warm weather, pleasant 1836 Dripping, to clarify 621-2 Driving 2232-3 Drowning, treatment after 2676 Duck, the 932 American mode of capturing the 936 Aylesbury 935 Bow-bill 936 Buenos Ayres 933 Eggs of the 934, 1658 Fattening 936 Hashed 932 Hatching 935 Man and dog, decoy 937 Roast 934 to carve a 999 Rouen 934 Snares in Lincolnshire 937 Stewed, and peas 935-6 and turnips 937 To ragoût a whole 933 Varieties of the 933 Wild, the 934, 937, 1022 hashed 1020 ragoût of 1021 roast 1022 to carve a 1055 Ducklings, cooping and feeding 935 Dumplings, baked apple 1225 Boiled apple 1227 Currant 1264 Lemon 1294 Marrow 1306 Sussex, or hard 1376 Yeast 1383 Dusting 2313 Dutch flummery 1426 Sauce, for fish 405 Green, or Hollandaise verte 406

Eel, broth 1866 Haunts of the 254 Pie 253 Productiveness of the 252 Soup 194 Tenacity of life of the 256 The common 250 Tribe, the 249 Voracity of the 253 Eels, à la Tartare 255 Boiled 249 Collared 254 En matelote 256 Fried 252 Stewed 250-1 Egg, balls for soups and made dishes 408 Sauce for salt fish 409 Soup 128 Wine 1867 Eggs, à la maitre d'hôtel 1660 A la tripe 1667 Boiled for breakfast, salads, &c. 1656 Buttered 1657 Ducks' 1658 For hatching 927-28 Fried 1659 General remarks on 1623-6 Liaison of, for thickening sauces 461 Oeufs au plat, or au miroir 1661 Plovers' 1662 Poached 1663 with cream 1664 Primitive method of cooking 1658 Quality of 1654-5 Scotch 1666 Snow, or oeufs à la neige 1482 To choose 1654 keep fresh for several weeks 1655 pickle 407 Veneration for 1659 White of 1387 Will crack if dropped in boiling water 1656 Elderberry wine 1818 Emetic, tartar 2660 Empress pudding 1273 Endive, à la Française 1118 Genus of 1116 Plant 169 Stewed 1117 To dress 1116 Entrée, beef or rump steak, stewed 666 Beef, minced collops 619 Boudin à la reine 961 Calf's head, fricasseed 863 liver, larded and roasted 882 Chicken and rice croquettes 953-4 cutlets 926 or fowl, fricasseed 945 Fowl, hashed 955 sauté with peas 960 Lamb, cutlets 747 sweetbreads and asparagus 757 another way to dress 758 Lark pie 971 Lobster-curry 274 Entrée, lobster cutlets 275 patties 277 Oyster patties 289 Sweetbreads, baked 906 fried 907 stewed 908 Veal cutlets 866 à la Maintenon 868 broiled 867 collops 879 fricandeau of 874-5 tendons de veau 909-10 tête 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 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 à 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 Fowl, à la Mayonnaise 962 And rice croquettes 953 Boiled 938 à la Béchamel 943 to carve 1000 with oysters 944 rice 940 Boudin à la reine 961 Broiled and mushroom sauce 939 Croquettes 954 Curried 941-2 Fricasseed 945-6 Fried 947-8 Hashed 955 an Indian dish 957 House, the 944 stocking the 945 Indian dish of 950 Minced 956 à la Béchamel 950 Pillau 963 Poulet aux cressons 964 à la Marengo 949 Ragoût of 951 Roast 952 stuffed 965 to carve a 1001 Sauté, with peas 960 Scallops 958 To bone for fricassees 995 Fowls, à la Marengo 949 As food 926 Bantam 939 feather-legged 958 Best to fatten 951 way to fatten 948 Black Spanish 962 Characteristics of health and power 946 Chip in 953 Cochin China 942 Common, or domestic 926 Diseases of, and how to cure 952 Dorking 940 Eggs for hatching 927 Feeding and cooping 930 Game 938 Guinea 970 Hatching 928 Moulting season, the 956 Obstruction of the crop 955 Pencilled Hamburg 965 Poland 941 Scour, or Dysentery in 957 Serai Ta-ook, or fowls of the Sultan 963 Sir John Sebright's bantams 961 Sitting 927 Skin disease in 955 Space for 943 Speckled Hamburg 959 "Turn" in 954 Various modes of fattening 948 Young 929 Freezing apparatus, method of working the 1290 French terms used in cookery 87 Fritters, apple 1393 Beef 627 Bread-and-butter 1410 Currant 1429 Indian 1435 Orange 1465 Peach 1469 Pineapple 1472 Plain 1473 Potato 1474 Rice 1478 Fruit, dish of mixed 1601 summer 1604 Fresh to bottle 1542-3 Ice creams, to make 1555 In season, January to December pp. 33-7 Spots, to remove 2270 To bottle with sugar 1544 Turnovers 1278 Water ices, to make 1556 Fuel 73 Fungi, analysis of 1128 Varieties of 1124 Furniture cleaning 2307, 2313 Gloss, German 2339 Polish 2308-9 Furs, feathers, and woollens 2284

Game, general observations on 1006-18 Hashed 1023 In season, January to December pp. 33-7 Garlic 392 Geneva wafers 1431 Genevese sauce 427 German pudding 1279 or Dampfnudeln 1280 Gherkins, or young cucumbers 428 Pickled 428 Giblet pie 965 Soup 168 Gilt frames, to brighten 2337 Ginger, apples 1424 Beer 1833 Cream 1432 Preserved 1432 Pudding 1281 Qualities of 407 Wine 1819 Gingerbread, nuts, rich sweetmeat 1759 Sunderland 1761 Thick 1769 White 1762 Glaize, cold joints to 430 For covering cold hams, tongues, &c 430 Kettle 430 Godfrey's cordial 2663

Golden fleece, order of the 708, 715 Pudding 1282 Goose, Brent 966 Description of the 968 Egyptian 969 Hashed 967 Roast 968 to carve a 1002 Stuffing for (Soyer's) 505 To dress a green 969 Wild 967 Gooseberries, compote of 1546 Gooseberry, the 1285 Fool 1433 Indigenous to British isles 429 Jam 1547-8 white or green 1549 Jelly 1550 Pudding, baked 1283 Gooseberry pudding, boiled 1284 Sauce for boiled mackerel 429 Tart 1285 Trifle 1434 Vinegar 1820 Wine, effervescing 1821 Grapes, qualities of 1601 Grates 2298, 2299, 2338 Gravy, a quickly-made 434 Beef, for poultry or game (good) 435 Brown 436 without meat 437 Cheap, for minced veal 443 hashes 440 For roast meat 433 venison 444 General stock for 432 Jugged, excellent 441 Kettle 432 Made without meat, for fowls 439 Orange 488 Rich, for hashes and ragouts 438 Roux, for thickening brown 525 white 526 Soup 169 Veal, for white sauces, fricassees 442 Greengage jam 1552 Greengages, compote of 1551 To preserve dry 1553 in syrup 1554 Green sauce 431 Greens, boiled, turnip 1169 Turnip-tops, and cabbage 1169 Groom, bridles 2218 Cleaning fawn or yellow leather 2223 Duties of the 2211 Exercising the horses 2213 Feeding the horses 2214-15 Harness 2219 cleaning old 2221-2 paste 2220 Shoeing 2217 Watering horses 2212, 2216 Wheel-grease 2224 Grouse, description of the 1625-26 Pie 1024 Roast 1025 Salad 1026 To carve a 1058 Gruel, barley 1836 To make 1868 Gudgeon, the 261 Habitat of the 261 Guinea-fowl, description of the 970 Roast 970 Guinea-pig, the 997 Gurnet, the 262 To dress 262