317
  round of p. 318
  sirloin of p. 317
  Blackcock 1054
  Brill pp. 175-6
    Calf's head 913
    Codfish p. 174
    Duck 999
      wild 1055
    Fowl 1000-1
    Goose 1002
    Grouse 1058
    Ham 843
    Hare 1056
    Lamb 764-5
    Landrail 1063
    Mutton, haunch of 759
    leg of 760
    loin of 761
    mutton, saddle of 762
      shoulder of 763
  Partridge 1057
  Pheasant 1059
  Pigeon 1063
  Plover 1066
  Pork 842
    leg of 844
  Ptarmigan 1064
  Quail 1065
  Rabbit 1004
  Salmon p. 175
  Snipe 1060
  Soles p. 175
  Sucking-pig 842
  Teal 1067
  Tongue p. 318
  Turbot p. 175
  Turkey 1005
  Veal 854
    breast of 912
    fillet of 914
    knuckle of 915
    loin of 916
  Venison, haunch of 1061
  Widgeon 1068
  Woodcock 1062
Cauliflower, description of the 1105
  Properties of the 1151
Cauliflowers, ŕ la sauce blanche 1105
  Boiled 1104
  With Parmesan cheese 1106
Cayenne, varieties of 362
  Vinegar or essence of cayenne 386
Celery, indigenous to Britain 122
  Origin of 1109
  Sauce for boiled turkey, poultry, &c. 387
    (a more simple recipe) 388
  Soup 122
  Stewed 1110
    ŕ la cręme 1108
    with white sauce 1109-10
  To dress 1107
  Various uses of 441, 1107
  Vinegar 389
Champagne 1832
  Cup 1832
Chanticleer and his companions 947
Chantilly soup 123
Char, the 243
Charlotte apple, very simple 1420
  Aux pommes, an easy method of making 1418-19
  Russe 1421
Cheese 1638
  Cayenne 1642
  Cream 1622
  Damson 1536
  Decomposed 1638
  Fondue 1643
    Brillat Savarin's 1644
  General observations on 1620-2
  Macaroni, as usually served with 1645-7
  Mode of serving 1640
  Pork 799
  Paragraph
  Pounded 1648
  Raisin 1587
  Ramakins, to serve with 1649-50
  Sandwiches 1641
  Scotch rarebit 1651
  Smoking 1640
  Stilton 1639
  Toasted, or Scotch rarebit 1651
  Welsh 1652
Cheesecakes, almond 1219
  Apple 1226
  Lemon 1292
Cherokee or store sauce 528
Cherries, dried 1527
  Morello, to preserve 1561
  To preserve in syrup 1529
Cherry, brandy 1526
  Jam 1528
  Sauce for sweet puddings 1357
  Tart 1261
  Tree in Rome 1561
  Varieties of the 1261
Chervil, peculiarities of 129
Chestnut sauce, brown 391
    for fowls or turkey 390
  Spanish, soup 124
  Uses of the 124
Chicken, boiled 938
  Broth 1863
  Curried 942
  Cutlets 926
  French 927
  Fricasseed 945
  Or fowl patties 928
  pie 929
  Potted 930
  Pox, or glass-pox 2538-42
  Salad 931
Chickens, age and flavour of 931
Chili vinegar 393
China chilo 712
Chocolate, box of 1502
  Cream 1430
  History of 1430
  Soufflé 1427
  To make 1807
Cholera, and autumnal complaints 2624
Christmas, cake 1754
  Plum-pudding, very good 1328
  Pudding, plain, for children 1327
Christopher North's sauce for game or meat 394
Chub, the 243
Churning 2365
Churns 2362
  Cleaning the 2368
Cinnamon-tree, the 524
Citron, uses of the 1329
  Varieties of the 1436
Claret cup 1831
  Varieties of 1831
Cleanings, periodical 2326-9
Cleanliness, advantages of 2689
Clothes, cleaning 2239
Clove, derivation of the name 436
  Tree 367
Coach-house and stables 2204
Coach-house and stables, furniture of the 2209
  Harness-room 2208
  Heat of stables 2205
  Horse, the 2203
  Stalls 2207
  Ventilation of stables 2206
Coachman, carriages 2225-9
  Choosing horses 2231
  Driving 2232
  Duties of the 2210
  Pace of driving 2230
  Whip, the 2233
Cock-a-Leekie 134
Cocoa and chocolate, various uses of 1807
  To make 1816
Cocoa-nut, the 125
  Cakes or biscuits 1740
  Soup 125
Cod, fecundity of the 241
  Food of the 237
  Habitat of the 239
  Method of preserving 233
  Season for fishing for the 240
  Sounds 234
  Tribe, the 231
Codfish, the 231
  A la Béchamel 239
    créme 233
  A l'Italienne 241
  A la maitre d'hôtel 240
  Curried 237
  Head and shoulders of 232
    to carve p. 174
  Pie 235-6
  Preserving 233
  Salt, (commonly called salt fish) 233
  Sounds 233
    en poule 234
  To choose 232
Coffee, Café au lait 1812
  Café noir 1813
  Essence of 1808
  Miss Nightingale's opinion on 1865
  Nutritious 1864
  Plant 1811
  Simple method of making 1811
  To make 1810
  To roast 1809
Cold-meat cookery:—
  Beef, baked 598-9
    bones, broiled 614
    broiled, and mushroom sauce 612
      oyster sauce 613
    bubble-and-squeak 616
    cake 610
    curried 620
    fried salt 625
    fritters 627
    hashed 628-9
    minced 636
    miriton of 637
    olives 651
    potted 613
    ragoűt 656
    rissoles 615
    rolls 647
    sliced and broiled 664
    stewed, and celery sauce 667
      with oysters 668
  Calf's head, a la maitre d'hôtel 864
    fricasseed 863
    hashed 878
    Chicken, cutlets 927
      or fowl patties 928
        potted 930
        salad 931
  Duck, hashed 932
    stewed and peas 935
      turnips 937
    wild, hashed 1020
      ragoűt of 1021
  Fish, and oyster pie 257
    cake 258
    cod, ŕ la Béchamel 239
      ŕ la cręme 238
      curried 237
      pie 235-6
    salmon, curried 305
    scallop 350-1
    turbot, ŕ la cręme 341
      au gratin 342
      fillets of, baked 339
        ŕ l'Italienne 340
  Fowl, ŕ la Mayonnaise 962
    boudin, ŕ la Reine 961
    croquettes of 953-4
    fricasseed 946
    fried 947-8
    hashed 955
      Indian fashion 957
    Indian dish of 959
    minced 956
      ŕ la Béchamel 950
    or chicken, curried 942
    ragoűt 951
    scollops 658
    sauté, with peas 960
  Game, hashed 1023
  Goose, hashed 967
  Hare, broiled 1029
    hashed 1030
  Lamb, hashed, and broiled bladebone 749
  Mutton, baked minced 703
    broiled and tomato sauce 710
    collops 731
    curried 713
    cutlets 714
    dormers 715
    haricot 718
    hashed 719
    hodge-podge 720
    pie 733
    ragoűt of neck 736
    toad in hole 743
  Pork, cheese 796
    cutlets 796
    hashed 801
  Turkey,