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2054
ANALYTICAL INDEX
Page Turkey Soup 177 Stewed or Braised 723 The Wild 722 To Truss a 1635 with Chestnuts 723 with Chipolata Garnish 724 with Mustard Sauce 725 Turkeys, English 722 Fattening for the Table 666 Hunting of 721 To Choose 667 Turkish Delight 1091 Turnery and Brushes, Specifications 80,81 Turnip, The 873 Antiquity of the 199 Cabbage, The 822 Greens, Boiled 874 Salad 1108 Soup 198 Tops 874 Wine 1495 au Gratin 873 Turnips, Boiled 873 French Navet 874 Glazed 874 Mashed 874 Use of 1639 Turnovers, Apple 892 Fruit or Jam 92 Turtle Sauce 252 Soup, Clear 158 Soup, Cost of 180 Soup, Thick, M. Ude's Recipe 178 The Green 180 Tutti-Frutti, Iced 1054 Typhoid Fever 1839 Typhus Fever 1841
U. Ulcer, Gastric 1854 Umbilical Cord, Bleeding from 1873 Umbrellas, Care of 1811 Underletting 1967 Unfermented Bread 1412 Unguent, Cold Cream 1889 - Urticaria (see Nettlerash).
V. Vaccination, Cases of Exemption 2000 Certificate of Successful 2000 General Rule 1999 of Child under Fourteen 2001 Penalties for Non-compliance 2000 Re-vaccination of Adults 2001 Valet, General Observations 1774 Attendance 1773 Blacking 1801 Boot Polish 1801 Boots, to Clean 1800 Boots,„ Brown, to Polish 1801 Boots,„ Patent leather, to Clean 1800 Boot Tops, Wash for 1802 Chimney on Fire 1802 Clothes, to Brush 1802 Duties 1772 Hats, Felt, to Renovate 1802 Japan Blacking for Boots and Shoes 1801 Macintosh, to Repair a 1802 Shaving 1772 The Wardrobe 1773 Top Boots, to Clean 1800 Valois Sauce 233 Vanilla 1645 Blancmange 1043 Bread Pudding 1578 Cake 1453 Cream 1014 Ice Cream 1055 Liquer 1500 Plombière 1055 Pudding 969 Sauce 271 Soufflé 976 Sugar 912 Uses of 1014 Varicose Veins 1869 Varicose„ Veins„ Bleeding from 1873 - Variola (see Small Pox).
Variola„ in Animals 488 Varnish for Boots 1811 Vases for Table Decoration 1696 Veal, General Observations on 422–435 à la Romaine 436 and Ham Patties, Economical 482 and„ Ham„ Pie 482 au Gratin 474 Blanquette of 435 Boiled, Parsley sauce for 230 Boiled,„ Piquant Sauce for 248 Boudinettes of 435 Brain Cakes 435 Braised 1543 Breast of, Rolled and Stewed 437 Stewed 436, 437 to Carve 1265 Broth 149 Cake 474 Chops 475 Collops 451 Crépinettes of 448 Croquettes of 449, 1231 Curry of 450 Cutlets 476 à la Maintenon 475 Cutlets„ Broiled, with Italian Sauce 451 Cutlets„ French Style 476 Cutlets„with Oysters 477 Escalopes of 473 Farce for Quenelles 286, 287 Fillet of, Stewed 453 Fillet„ of,„ to Carve 1265 Fillets of 451 Fillets„ of„ Talleyrand Style 452 Fingers 479 Fladeon 476 Forcemeat 287 Fricandeau of, with Sorrel 453 Fricandelles of 473 Galantine of 454 Gâteau of Cold 455 Grenadines of 455, 456 Veal, Ham and Liver Pie 478 Ham Forcemeat for 282 Ham Sauce for 243 Haricot of 456 Joints 424–425 Knuckle of, Stewed 457 Knuckle„ of,„ to Carve 1265 Larded and Roast 478 Little Timbales of, with Mushrooms 457 Loaf 477 Loin of, Baked or Roasted 458 Loin„ of,„ Daube Style 458 Loin„ of,„ to Carve 1266 Marbled 479 Minced 460 Minced„ with Macaroni 460 Minced„ with„ Poached Eggs 461 Miroton of 461 Moulded, Minced 462 Neck of, Braised 462 Neck of,„ Stewed 462 Olive Pie 481 Olives 479, 480, 1548 Orange Sauce for 246 Patties 481 Pot Pie 483 Potted 463 Pressed 463 Pudding 483 Quenelles of 464, 1368 Ragoût 484 Rechauffé of 465 Recipes 435–401 Rissolettes of 465 Rolls 485 Rolls„ with Mixed Vegetables 484 Salad 1108 Sausages 485 Sauté à la Marengo 485 Season and Choice of 469 Shoulder of, Baked 467 Shoulder„ of,„ Stewed 467 Small Soufflés of 486 Soufflé 486 Stewed 486, 487 Stock 141 Sweetbreads and Tomatoes 472 Sweetbreads„ Braised 468 Sweetbreads„ Conté Style 469 Sweetbreads„ Dubarry Style 471 Sweetbreads„ Escalopes of 472 Sweetbreads„ Fried 468 Sweetbreads„ Fried and Spinach 470 Sweetbreads„ Fried in Butter 470 Sweetbreads„ Stewed 468 Sweetbreads„ to Blanch 468 Sweetbreads„ with Italian Sauce 471 Sweetbreads„ with„ Supreme Sauce 470 Table of Prices 84 Tendons 489 Tendons„ Fried 490 Tendons„ Fried in Batter 490 Tendons„ Palestine Style 488 Tendons„ with Vegetables 489 Tendons„ To Carve 1265,1266
