Mrs. Beeton's Book of Household Management/Analytical Index/M
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Contents: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Page M. Macaroni, á la Napolitaine 1277 Al Latte 1560 Alla Napoletana 1560 and Celery Stew 831 and Cheese 1303 and Cheese„ á l'Italienne 1278 and Cream, V.R. 1327 and Onion Fritters, V.R. 1328 and Tomatoes 1278, 1328 au Gratin 1278 Bacon and 1225 Cheese 1211, 1303 Fish and 327, 328 Meat and 792 Pie 1558, 1595 Preparation of 168 Pudding 955, 1328 Ribbon 1279 Savoury 1252 Soup 168 Sweet 1032 Trifle 1032 with Béchamel Sauce 1279 Macaroons 1084, 1085, 1417 Mace 1644 Mace„ Preparation of 220 Macedoine Salad 1102 Macedoines, Preserved 843 Machine-made Bread 1396 Machines, Freezing 72, 988 Machines,„ Mincing 65 Machines,„ Washing 74, 1788 Macintosh, to Repair a 1802 Mackerel, The 350 Baked 349 Boiled, with Parsley Sauce 350 Broiled 350 Fillets of 350 Grilled 1240 Pickled 351 Smoked 351 To Carve 1262 Madeira Buns 1421 Cake 1436 Pudding 955 Sauce 244 Madras Fritters 1245 Magnesia 1894 Mahogany, to Take out Marks from 1817 Maids of Honour 904 Maître d'Hôtel, Office of 229 Maître„ d'Hôtel„, Sauce 228 Maize or Indian Corn 843 Growing of 1616 Indian, Pickled. 1170 Italian, to Boil 878 Meal Porridge, V.R. 1340 Mallows, Marsh 1085 Malt Wine 1488 Malted Brown Bread 1410 Mammalia, General Observations On 415–417 Mango Chicken 1166, 1609 Mango„ Pickle 1610 Mangoes, Pickled 1172 Mangoes,„ To Preserve 1148 Manhattan 1511 - Man-Servant or Page—
Duties 1766 - Recipes—
Bicycle, to Clean and Store 1794,1795 Dish Covers, to Clean 1794 Gas, to Detect Escape 1794 Glass Stoppers, to Loosen 1793 Glass, to Wash 1793 Knives and Forks, to Clean 1794 Knives not in use, to Keep 1794 Knives, to Wash 1794 Lamps, to Trim 1792 Plate Rags for Daily Use 1792 Plate, to Clean 1792 Rattling Windows 1794 Screws, rusted in Wood, to Loosen 1793 Mangling 1788 Manure, Removal of 1994 Maple Parfait 1051 Maraschino Cream Bon-bons 1085 Maraschino„ Jelly 998 Maraschino„ Mousse 1062 Marble Cake 1436 Marble„ Cake„ Icing for 1461 Marbled Jelly 998 Marbled„ Mould 1033 Mare's Milk 1287, 1288 Margarine 1290 Marjoram 154, 276 Marjoram„ Use of 1640 - Marketing—
Biscuits, Prices of 93 Calander of Food in Season 98–102 Grain and Prepared Foods 93 Grocery 90 Household Requisites 89, 94 Meat 82 Provisions 89 Sauces and Pickles 94 Tables 83–97 Tinned Provisions and Jams 91–93 What a Shilling will buy 97 Wines, Spirits and Liqueurs 95 Marmalade, General Observations on 1127 Apple 1133 Apricot 1134 Citron 1139 Grape 1146 Grated 1145 Greengage 1145 Lemon 1147 Orange 1149, 1150 Orange„ Made with Honey 1150 Orange„ Transparent 1150 Peach 1151 Peach„ and Pineapple 1585 Pineapple 1153 Pudding 956 Quince 1156 Quince„ and Apple 1155 Rhubarb 1158 Sauce 267,268 Tangerine 1159 Tomato 1160 Marriage, Certificate of 1793–95 Effect of, on a Will 2005 Granting of Certificate 1794 Marriage, Impeachment of 1975 Law Relating to 1795 Licence Fees 1973 Notice, Form of 1973 Notice,„ Publication of 1974 of Divorced Persons 1975 Places for Solemnization of 1975 Solemnization, Ecclesiastical Licence 1972 Solemnization,„ Licence of Registrar 1973 Solemnization,„ Publication of Banns 1972 - Married Women—
General Provisions Regarding 1977 Liability for Debts 1976 Property of, Laws from 1870–1883 1975–6 Remedies for Protection and Security of 1976 Marrow Bones 524 Marrow„ Composition of 523 Pudding 956 Toast 524, 1211 with Maître d'Hôtel Sauce 1211 - Vegetable (see Vegetable Marrow).
Marsh Mallows 1085 Martini Cocktails 1511 Marzipan 1085 Marzipan,„ German 1086 Marzipan,„ Slices 1086 - Master and Servant—
Damages for Breach of Contract, etc. 1979 Dismissal Without Notice, Reasons Justifying 1978 Master's Duties 1977 Responsibility of Third Persons 1981 Servants Leaving Without Notice, Reasons Justifying 1979 Servants' Characters 1979 Servants'„ Duties 1977 Termination of the Contract of Service 1977 Maté or Paraguay Tea 1470, 1476 Matelot of Tench 396 Matelote Sauce 258 May Drink 1505 Mayonnaise, Aspic 1094 Aspic„ Eggs in 1310 Chicken, Sandwiches 1115 Cooked 1110 Lobster 347 of Chicken 680 of Salmon 371 Red 1110 Sardine 1105 Sauce 229, 1109 Walnut and Celery 1109 Mead 1488, 1469 Mead Wine 1489 Meal, Corn, Relish 1231 - Meals
Importance and Arrangement of 1676 Quantity of Food at 1828 Measles 1918, 1919 Measures and Quantities 126 Meat, General Observations on Cooking 404–413 General Rules etc. Summary 413 and Egg Toast 792 and Macaroni 792 and Potato Pie 592, 793 and Rice Rissoles 1540 Australian 83 Baked with Rice and Potatoes 1575 Baking of 408 Boiling of 408 Braising 410 Cakes 792 Carbon and Nitrogen percentage in 97 Chopper 66 Cold, Dariols of 1233 Cold,„ Gâteau of 1240 Cold,„ Kedgeree 1231 Cold,„ Salad 1096 Croquettes 795 Croûtes of 788 Dried 781 English and French Names for 1674 Extractives 133 Extracts for Invalids 1348 Fat 428 Frying of 411, 412 Glaze 137 Good 492 Grilling of 412 Inferior 428 Invalids, Dishes for 1363–1370, 1386 Juices for Invalids 1348 Loss during Cookery 406 Methods of Cooking 406 Methods„ of„ Preserving 780 Pancakes 1538 Patties 793 Pie, Suet Crust for 889 Potted 793 Price of 552 Roasting; General Directions 407 Salt 409, 781 Salt, Action on 505 Salt,„ Soyer's Recipe for Preserving Gravy in 505 Salted, Nutritive Value of 428 Sanders 794 Saw 66 Screen 62 Shape 794 Smoked 782 Soups, Basis of 131 Stewing 410 Tainted 430 Tinned, Nutritive Value 779 Tinned, Recipes for 786–797 Tinned,„ To Re-heat 779 To Buy Economically 82, 608 To Choose 427 To Prepare for Cooking 1575 Toast, Savoury 1253 White, Cooking of 407 Medallions of Foie Gras 1212 - Medicines—
Alum, Dried 1893 Arnica 1893 Borax 1893 Camphorated Oil 1893 Castor Oil 1893 Dill Water 1893 Epsom Salts 1893 Ergot 1893 Gallic Acid 1893 Iodine 1894 Ipecacuanha 1894 Iron Alum 1894 Laudanum 1894 Lime Water 1894 Magnesia 1894 Mustard 1894 Oil of Eucalyptus 1894 Quinine 1894 Rhubarb 1895 Spirit of Sal-Volatile 1895 Spirits of Camphor 1895 Steel Drops 1895 Sweet Spirit of Nitre 1895 Medicines, Homoeopathic 1925 Medicines,„ Preparation of 1927 To Administer 1885 Melbourne Pancakes 1584 Melon, Cantaloup 1033 Cultivàtion of 836 for Dessert 1069 Pickled 1172 Preserved 1587 Melted Butter 229, 271 Meningitis, Simple 1859 Meningitis,„ Tubercular 1859 Men-Servants, Licences for 1969 Men-Servants,„ Number kept 1762 Menu, Making 1714 Menu, Arranging of the 1716 Bill of Fare (1349) 1685 Bill of„ Fare„ (1561) 1686 Bill of„ Fare„ (1726) 1686 General Observations on 1714 of a Dinner in 1803 1688 Royal City Banquet (Geo. III.) 1687 Origin of the 1715 Specimen, for a Dinner 1690 - Menus—
- Breakfast for Large Party—
(Summer) 1722 (Winter) 1722 - Breakfast, Simple—
(Summer) 1721 (Winter) 1721 - Breakfast, Wedding—
(Summer) 1723 (Winter) 1723 - Luncheon for Large party—
(Cold) 1725, 1726 (Hot) 1727, 1728 - Luncheon for 12 Persons—
(Summer) 1728 (Winter) 1728 Luncheon for Shooting Party 1729 - Luncheon Picnic, for 20 Persons—
(Summer) 1729 Luncheon, Two Dainty Menus 1729 Luncheon,„ Vegetarian 1730 - Dinners for a Week—
(Spring) 1731 (Summer) 1732 (Autumn) 1733 (Winter) 1734 - Dinners for 8 Persons—
(January) 1735 (February) 1736 (March) 1737 (April) 1738 (May) 1739 (June) 1740 (July) 1741 (August) 1742 (September) 1743 (October) 1744 (November) 1745 (December) 1746 Dinners, Lenten 1751, 1752 Dinners,„ Three-course 1753 Dinners,„ Four-course 1750, 1751 Dinners,„ Five-course 1748, 1749 Dinners,„ Six-course 1747, 1748 Suppers, Ball 1758, 1759,1760 Suppers,„ (Cold) 1755 Suppers,„ (Hot) 1756 Suppers,„ for Small Family 1757 - Suppers,„ for Small Parties
(Cold) 1757 (Hot) 1757 - Suppers,„ for 12 Persons
(Summer) 1758 (Winter) 1758 Suppers,„ Smart Buffet (French) 1758 Mercury, Corrosive Sublimate 1875 Méringue Pudding 957 Méringue Tarts 904 Méringues 1033 Méringues á la Chantilly 1034 Méringues Cheese 1200 Metheglin 1189 Milan Soufflé 1034 Milanese Salad 1102 Milchbrod Suppe 1542 Military Puddings 957 Milk, General Observations on 1285–1288 Adulterated 1286 and Baked Flour 1381 and Cream, to Separate 1206 as an Aliment 1287 as Food for the Sick 1349 Bread 1411 Condensed 1287 Constituents 1296 for Sauces 209 Milk, Jelly 1372, 1386 of Roses 1805 Peptonized 1383 Posset 1382 Puddings 914, 957 Punch 1063 Recipes for 1295, 1296 Shake 1511 Soups 169 Substitute for 1495 Table of Specific Gravity 1288 To Keep 1286, 1296 Value of 1288 White or, Soup 181 Milkbread Soup 1542 Millet, Italian or Great Indian 1408 Millet,„ Pannicled 1461 Mince Pies 904 Minced Beef and Poached Eggs 1245 Chicken 680 Lamb 574 Mutton 602 Pork 646 Mincemeat 911, 912 Mincemeat„ Lemon 912 Mincemeat„ V.R. 1342 Mincing Knife 67 Mincing„ Machine 65 Mineral Waters 96 Minstrelsy, Themes of Early 728 Mint Julep, Captain Maryert's 1506 Sauce 144 The Genus 245 Use of 1640 Vinegar 1183 Mirepoix 1648 Miroton of Apples 1530 Miroton„ of„ Beef 526 Miroton„ of„ Veal 461 - Mistress, The—
Account of Household Expenditure 13 Charily, a Duty 13 Conversation 11 Daily Duties 16 Dinner—Announced 22 Dinner—„Invitations 21 Dinner—„Half-hour before 22 Dress and Fashion 12 Duties before Breakfast 17 Etiquitte—Ball Room 24 Etiquitte—„Evening Parties 19 Etiquitte—„Private Parties 24 Evenings at Home 25 Friends, Choice of 10 Functions 9 General Superintendence 17 Good Temper 12 Guest Cards 22 Guests, Arrival of 23 Guests,„ Departure of 25 Home Gatherings 25 Hospitality 11 House, Furnishing 28 House,„ Rent 30 House,„ Taking a 26 House,„ To Choose 28 Introductions 24 Invitations 20, 21, 23 Letters of Introduction 26 Luncheons 17 - Marketing (see that head)
Morning Calls 19 Order of the Household 27 Responsibilities and Duties 30 Retiring for the Night 26 Servants, To Engage 14 Servants,„ To Give Character 14 Servants,„ Treatment of 15 Servants,„ Wages, Table of 15 Virtues, Household 10 Visiting 18 Visiting„ Cards 20 Visits of Condolence 19 Visits„ of„ Friendship 18 Mixed Pickles 1173 Mixture Freezing 988 Mock Fish Patties V. R. 1328 Turtle Soup 153, 783 White Fish, V.R. 1329 Moka Custard, for Filling Eclairs 896 Molasses Candy 1075 Mole 1610 Monkshood, Poisoning by 1874 Montpelier Butter .215, 1298 Morella Cherries, to Preserve 1148 Morphia 1875 Moselle Cup 1503 Mosses and Lichens 800 Moths, Preservatives against 1806 - Mother (see also Infant).
Children's Hour 1896 Duty of 1896 Influence of 1896 Responsibilities 1896 Motor Bicycles, Registration of 1869 Cars, Registration of 1869 Motors, General Observations regarding 1969 Motors,„ Licences for 1969 Motza Kleis 1576 Motza„ Pudding 1576 Mould, Apricot 1018 Border 70 Chicken 1591 Chocolate 1023 Coffee 1024 Custard 1027, 1374 Fig 1027 Fish 1592 Marbled 1033 Orange 1035 Prune 1036 Raised Pie 70 Sponge Cake 1039 Strawberry 798 Whole Rice 1044 Moulded Butter 1298 Moulds, Fruit 1028 Moulds,„ Jelly, Preparation of 985 Moulds,„ Preparation of 913 Moulting Season, The 691 Mousseline Sauce (Cold) 258 Mousseline Sauce for Fish 258 Mousseline„ (Green) 226 Mousse, Maraschino 1062 Mousse,„ Pineapple 1064 Mousses, Recipes for 1060–1065 Muffins, Recipes for 1455–1459 Muffins,„ Chester 1456 Mulberries, Preserved 1148 Mulberry, The 1149 Mulled Ale 1505 Mulled„ Claret 1505 Mulled„ Wine 1490 Mullet, Grey, The 351 Grey,„ To Cook 351 Red, Grilled 352 Red,„ Grilled„ Maître d' Hôtel 352 Red,„ Grilled„ in Cases 352 Red,„ in Cases 352 Red,„ with Tartar Sauce 353 - Mulligatawny Soup—
(Clear) 154 (Thick) 169 Mumps 1919, 1920 Quarantine for 1924 Mush 1624 Croquettes 1624 Fried 1624 Porridge 134 Mushroom, The 238 and Tomato Toast 1212 Ketchup 1183 Localities of the 845 Patties (Cold), V.R. 1329 Powder 1183 Preserved with Brown Sauce 845 Pudding, V.R. 1329 Purée in Cases 1523 Salad 1102 Sauce 234, 237, 245 Soufflé 1213 Uses of the 1187 Mushrooms and Scallops 376 au Gratin 1212 Baked 844 Broiled 844 Grilled 1212 on Toast 847 Pickled 1174 Scrambled Eggs with 1254 Stewed 845 Stuffed 847 Tinned, with Cream Sauce 816 To Distinguish 1183 To Dry 1187 To Keep, Temporarily 846 To Preserve 846 To Procure at all Seasons 845 Varieties of 814 with Eggs 1312 with Soles 391 Mussels 353 Mustapha Ketchup 1184 Mustard 1644 and Linseed Poultice 1887 as an Emetic 1894. Butter 1119 Indian 1182 Poultice 1886 Sauce 258 Sauce for Fresh Herrings 259 To Mix 1649 Mutton„ and Beef, Relative Prices 553 and Tomatoes 1245 Boiled 579 Brain and Tongue Pudding 580 Braised, Provence Style 581 Breast of, Broiled with Caper Sauce 583 Breast„ of,„ Grilled or Broiled 582 Breast„ of,„ To Collar 582 Broiled, and Tomato Sauce 583 Broth 146, 1355, 1356 Casserole of 593 Chops, Broiled or Grilled 593 Chops,„ in Butter 1595 Collops 593 Cooking of 408 Curry of 594, 787, 1605 Cutlets, Braised 595 Cutlets,„ Chaud-Froid of 584 Cutlets,„ Grilled 595 Cutlets,„ Italian Style 596 Cutlets,„ Maintenon Style 596 Cutlets,„ Portuguese Style 596 Cutlets,„ Reform Style 597 Cutlets,„ Talleyrand Style 600 Cutlets,„ Tinned 795 Cutlets,„ Venetian Style 598 Cutlets,„ with Green Peas 597 Cutlets,„ with Soubise Sauce 598 Devilled 599 Dormers 599 Essence of 1356 Fillet of, to Dress 585 Fillets of, Chaud-Froid of 584 Foreign 551 French Hash 586 Fritters of 599 Grilled, with Tomato Sauce 586 Ham, to Cure 600 Haricot 587 Haricot„ French 1529 Haricot„ of Tinned 790 Hashed 600, 601 Haunch, Roast 607 Hot Pot 587 Hunter's 588 in Imitation of Venison 601 in Season 84 Irish Stew 588 Kidney, Fried 586 Kidney,„ Ramakins of 590 Kidney,„ Toast 590 Kidneys, Broiled or Grilled 583 Kidneys,„ Grilled 580 Kidneys,„ Sautéd 589 Knuckle, to Boil 590 Leg of, à la Provencale 1530 Leg of, Boned and Stuffed 580 Leg of,„ Braised 580 Leg of,„ Stewed 601 Leg of,„ To Carve 1267 Leg, with Oysters 591 Loin of, Boned and Stuffed 591 Loin of,„ Daube Style 592 Loin of,„ To Carve 1267 Mince of, Baked 602 Mince of,„ Fresh 1368 Minced 602 Neck of, Braised with Brown Caper Sauce 605 Neck of,„ Browned 605 Neck of,„ To Roast 606 Oxford John 606 Pilau of 1611 Price of 552 Pudding 603 Ragoût of 607 Recipes 578–614 Réchauffé of 603 Roast 608 Roll of 603 Saddle of, to Carve 1267 Saddle of,„ to Roast 608 Sausages 604 Scotch Haggis 608 Scrag of, to Cook 604 Season for 552 Shepherd's Pie 613 Shoulder, Baked and Stuffed 578 Shoulder,„ to Carve 1267 Spiced 613 Squab Pie 613 Table of Prices 84 Tea 1356 Timbales of, Meridional Style 614 To Carve 1266–1268 Tongues in Paper Cases 614 Value, Relative, of Parts 556 Various Qualities of 595 Weight and Waste in Cooking 557 with Caper Sauce 794 Vinaigrette Sauce 605