soups and made dishes 408
  Sauce for salt fish 409
  Soup 128
  Wine 1867
Eggs, ŕ 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 ŕ 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, ŕ 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 ŕ 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
    ŕ la Maintenon 868
    broiled 867
    collops 879
    fricandeau of 874-5
    tendons de veau 909-10
    tęte 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 ŕ 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, ŕ la Mayonnaise 962
  And rice croquettes 953
  Boiled 938
    ŕ la Béchamel 943
    to carve 1000
    with oysters 944
    rice 940
  Boudin ŕ 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
    ŕ la Béchamel 950
  Pillau 963
  Poulet aux cressons 964
    ŕ la Marengo 949
  Ragoűt of 951
  Roast 952
    stuffed 965
      to carve a 1001
Sauté, with peas 960
  Scallops 958
  To bone for fricassees 995
Fowls, ŕ 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