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Page:Mrs Beeton's Book of Household Management.djvu/23

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LIST OF COLOURED PLATES

  1. facing
    page
  2. Fish, 1.—Red Mullet, Grayling, John Dory, Mackerel, Cod, Whiting, Salmon
    Herring, Plaice, Flounder, Gurnet, Crayfish
    ................................................................................................................................................................................................................................................................................................................................................................................................
    Frontispiece
  3. Fruit, 1.—Apricots, White and Black Cherries, White, Black and Red
    Currants, Melon, Strawberries, Raspberries, Plums, Greengages
    ................................................................................................................................................................................................................................................................................................................................................................................................
    9
  4. Household Utensils.—Bread Cutter, Coffee Roaster, Carpet Sweeper,
    Wringer and Mangle, Knife Cleaner, Spice Box
    ................................................................................................................................................................................................................................................................................................................................................................................................
    80
  5. Soups.—Mutton Broth, Pot-au-Feu, Tomato Soup, Kidney Soup. Consommé
    à la Celestine, Consommé à la Royale, Bonne Femme, Hollandaise,
    Consommé à la Julienne. Consommé à la Brunoise
    ................................................................................................................................................................................................................................................................................................................................................................................................
    129
  6. Fish, 2.—Crab, Oyster, Eel, Mussel, Lemon Sole, Halibut, Prawn. Sturgeon,
    Trout, Sprat, Brill, Escallop, Lamprey, Whitebait, Lobster, Dover Sole
    ................................................................................................................................................................................................................................................................................................................................................................................................
    289
  7. Fish, 3.—Oyster Patties. Whiting, Turbot, Whitebait, Mackerel, Mayonnaise
    Salmon, Lobster, Crab
    ................................................................................................................................................................................................................................................................................................................................................................................................
    320
  8. Fish, 4.—Scallops au Gratin, Red Mullet, Turbot, Cod Steak, Fried Sole, Mayonnaise
    of Salmon, Salmon au Naturel, Brown Trout, Smelts
    ................................................................................................................................................................................................................................................................................................................................................................................................
    352
  9. A Prize Shorthorn
    ................................................................................................................................................................................................................................................................................................................................................................................................
    419
  10. Entrées.—Toulouse Pasty, Fillets of Beef, Beef Galantine, Zéphires of Duck,
    Mutton Cutlets in Aspic, Sauté of Veal, Chartreuse of Pheasant, Curried
    Veal, Chicken Medaillons, Veal Stew
    ................................................................................................................................................................................................................................................................................................................................................................................................
    480
  11. Joints, 1.—Sirloin of Beef, Boiled Beef, Leg of Mutton, Roast Ribs of Beef
    ................................................................................................................................................................................................................................................................................................................................................................................................
    512
  12. A Southdown Wether
    ................................................................................................................................................................................................................................................................................................................................................................................................
    545
  13. Cold Collation Dishes.—Pigeon Pie, Raised Game Pie, Cutlets and Peas,
    Prawns en Bouquet, Crème Chicken, Plovers' Eggs, Lamb Cutlets, Larks
    Farcie, Piped Ham, Boued Capon
    ................................................................................................................................................................................................................................................................................................................................................................................................
    560
  14. Joints, 2.—Roast Loin of Pork, Roast Haunch of Mutton, Roast Aichbone of
    Beef, Round of Beef, Leg of Mutton, Calf's Head, Ham, Sirloin of Beef
    Shoulder of Mutton, Saddle of Mutton
    ................................................................................................................................................................................................................................................................................................................................................................................................
    608
  15. Bacon and Ham.—Side, Forelock, Collar, Streaky, Prime Back, Small Back,
    Flank, Long Back, Gammon, Corner, York Ham, Mild Cured Ham
    ................................................................................................................................................................................................................................................................................................................................................................................................
    640
  16. Game and Poultry.—Snipe, Larks, Roast Pheasant, Roast Pigeons, Roast
    Foul, Roast Goose, Roast Duck, Boiled Fowl, Roast Turkey
    ................................................................................................................................................................................................................................................................................................................................................................................................
    720
  17. Game, 1.—Cock, Widgeon, Dumb-bird, Black-bird, Pintail, French Partridge
    Rabbit, Guinea Fowl, Partridge, Lark, Thrush, Black Game
    ................................................................................................................................................................................................................................................................................................................................................................................................
    736
  18. Game, 2.—Hen Wild Duck, Wood Pigeon, Woodcock, Cock Wild Duck, Black
    Plover, Golden Plover, Snipe, Pheasants, Hare, Teal
    ................................................................................................................................................................................................................................................................................................................................................................................................
    768
  19. Vegetables, 1.—Croquette Potatoes, Spinach, Asparagus, Cauliflower, Wafer
    Potatoes, Mushrooms, Peas, French Beans, Stuffed Tomatoes, Carrots
    ................................................................................................................................................................................................................................................................................................................................................................................................
    800
  20. Vegetables, 2.—Braized Celery, Leaks, Seakale, Brussels, Sprouts, Baked
    and Boiled Potatoes, Parsnips, Artichokes, Cabbage, Braized Onions
    ................................................................................................................................................................................................................................................................................................................................................................................................
    832
  21. A Supper Buffet for Ball Room or Evening Party
    ................................................................................................................................................................................................................................................................................................................................................................................................
    897
  22. Sweets.—Pancakes, Rice and Apple Cake, Eclairs, Assorted Pastry, Rice Pudding
    Stewed Fruits, Sugar Trifle, Pyramid Cream, Croquettes of Rice,
    Gâteau St. Honoré, Simnel Cake
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1024
  23. Fruit, 2.—Black and Muscat Grapes, Tangerines, Bananas, Oranges, Peaches
    Pears, Pineapple, Apples
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1072
  24. Salads.—Cucumber, Beetroot and Potato, Macédoine, Tomato, Russian
    Italian, Prawn, Egg, Lobster, Salad Dumas
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1104
  25. Cheese.—Gorgonzola, Dutch, Cheddar, Camembert, Cheshire, Stilton, etc.
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1296
  26. Invalid Cookery.—Scrambled Egg, Quenelles of Chicken, Fillet of Sole,
    Plain Omelet, Mutton Cutlets and Cauliflower
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1344
  27. Tea Table.
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1441
  28. Supper Tables with Buffet
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1505
  29. Dinner Table à la Ruse
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1552
  30. Dinner Table—Old-Fashioned Style
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1680
  31. Menu and Guest Cards
    ................................................................................................................................................................................................................................................................................................................................................................................................
    1728