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ANALYTICAL INDEX
2055
Page Veal, To Choose 424 Value, Relative, of Parts 426 Weight of Bone and Waste in 426 White Sauce for 234 with Parsley Sauce 491 Veau Sauté à la Marengo 485 Vegetable, Cooked, Salad 1097 Cutters 68 Goose, V.R. 1336 Marrow, The 200, 875 Marrow,„ Boiled 875 Marrow,„ Fried 875 Marrow,„ Mashed 876 Marrow,„ Pickled 875, 1177 Marrow,„ Soup 199 Marrow,„ Stuffed 876, 1336 Marrow,„ To Preserve 1160, 1161 Meaning of Word 806 Mixed, Salad 1102 Pie, V.R. 1337 Ragoût 877 Sauces, Recipes for 1337–1339 Savoury Dishes 1323–1317 Scoop 68 Soup 180 Soup„ Green 199 Soup„ Thick 180 Soup„ V.R. 1322 Soups, Recipes for 1319–1323 Stock 140, 1319 Strainer, Wire 60 Vegetables, General Observations on 799–811 Australian 1579 Boiling, General Rules for 812 Bottled 780 Cold To Re-heat 876 Curry of 876 Dried 808 English and French Names for 1675 Entremet of, to Serve 1718 for Soups 137 for Stock 136 Fresh 808 In Season 87 Indian 1600 Little Known 810 of the Olden Time 807 Recipes for cooking 812–878 Stewing, General Rules for 812 Table of Prices 87 Time to Boil 812 Tinned, to Dress 877 Tinned,„ to Warm 780 To Blanch 877 To Render Crisp 877 Value as a Food 808 White Sauce for 234, 235 Vegetarian Cookery, General Observations 1317–1319 Farinceous Foods 1339–1342 Luncheons, Specimen Menus 1730 Pastry 1342, 1343 Puddings 1342, 1343 Recipes 1319–1343 Sauces 1337–1339 Savoury Dishes 1323–1337 Soups 134, 1319–1323 Vegetarianism, General Observations 1317 Velouté Sauce 233 Velvet Cream 1014 Velvet„ to Renew 1808 Venetian Soup 1567 Venison 753 Broiled Polish Fashion 753 Chops and Steaks of 753 Cutlets 754 Gravy 219 Hashed 754 Haunch of, Roasted 755 Haunch„ of,„ to Carve 1273 in a Chafing Dish 756 Neck of, to Roast 756 Port Wine Sauce for 248 Potted 758 Red Currant Sauce for 269 Sauce 252, 253 Shoulder of 757 Stewed 757 The New 757 Ventilation in the Sick Room 1881 Vermicelli, Croquettes of 1284 Preparation of 161 Pudding 969 Soup 161 Victoria Buns 1422 Pudding 969 Sandwiches 1453 Viennoise Pudding 970 View Obstruction of 1988 Vinaigrette Sauce 234, 1112 Vinegar 1129 Aromatic 1806 as a Condiment 1646 Cayenne 274 Celery 1179 Chili 214,1180 Cress 1179 Cucumber 1180 Garlic 1181 Gooseberry 1485 Horseradish 1181 Lotion of 1888 Mint 1183 Raspberry 1184, 1492 Shallot 1186 Spiced 1189 Tarragon 1186 Tomato 1188 Violet Powder 1805 Virginia Biscuits 1419 - Vitriol, Oil of (see Sulphuric Acid).
Vol-au-Vent of Chicken 690 Oyster 359
W. Wafers 453 Geneva 1028 Spanish 1569 Waffles 1256 Waffles, American 1257, 1630 French 1257 Made with Yeast 1631 or Wafers 1453 Wages, Servants' Table of 15–16 Wallaby, Roasted 1586 Wall-Paper, to Clean 1818 Walnut and Celery Mayonnaise 1109 Walnut and Celery Salad 1108 Cream Ice 1056 Fondants 1083 Gravy, V.R. 1339 Ketchup 1189 Sauce 253,1339 Toffee 1091 Walnuts, Pickled 1178 To Preserve 1187 Warren's Cooking Pot 62 Warts 1869 Washing Machine 74, 1788 Washington Pie 1631 Pudding 970 Wassersuppe 1145 Water, Apple 797 Currant 1509 Filters 1466 in Beverages 1465 in Sauces 209 Melon, Preserved 1587 Organic Impurities 1466 Pineapple 1509 Pure 1822 Rain 1823 Soda 1508 Souchet 401, 402 Soup 1545 Strawberry 1509 Supply Regulations 1992, 1994–5 To Purify 1466 Water-Closets Regulations 1993, 1995 Watercress Butter 1123 - Water-Ice and Water Ices (see under Ices, Water).
- Water-Rate—
Consumption of Water 2002 Duties of Consumer 2002 Payment, how Enforced 2003 Supply of Water 2001 Waters, Mineral, prices 96 Webster Cake 1454 Wedding Breakfast Decorations 1697 - Breakfast„ Menu—
(Summer) 1723 (Winter) 1723 Cake, to Ice 1462, 1463 Cake,„ Very Good 1454 Punch 1495 Teas 1691 Weights and Scales 65 Weiss-Kohl mit Wurst 1545 Wellington Pudding 970 Wells Closing of Polluted 1995 Welsh Nectar 1495 Pudding 971 Rabbit or Rarebit 1223, 1304 Wensleydale Cheese 1292 West Riding Pudding 971 Wheat, Indian 878 Italian, to Boil 878 Wheatear The 725 Wheatears, to Dress 725
