ENGRAVINGS.

Not included in this edition.

Almond and blossom 110
 Puddings 1222
Almonds and raisins 1598
Anchovy 226
Apple, and blossom 1226
 Compote of 1515
 Jelly stuck with almonds 1395
Apples, dish of 1598
Arrowroot 387
Artichoke, cardoon 1080
 Jerusalem 1084
Artichokes 1080
Asparagus 114
 On toast 1087
 Tongs 1087

Bacon, boiled 804
 For larding, and needles 828
Bain Marie 430
Bantams, black 939
 Feather-legged 958
Barbel 229
Barberry 1245
Barley 116
Basil 417
Basin, pudding 1200
Basket, wire 494
Bay, the 512
Bean, broad 1092
 French 1151
 Haricot 1120
 Scarlet runner 1090
Beef, aitchbone of 677
 Brisket of, to carve a 677
 Collared 617
 Ribs of, to carve a 677
 Round of, to carve a 677
Beef, side of, showing the several joints 595
 Sirloin of 659
  “ to carve a 677
 Steak pie 604
 Tongue 675
  “ to carve a 677
Beetroot 1094
Birds 917
Blackcock 1019
 Roast 1019
  “ to carve a 1054
Blacking-brush box 2342
Blancmange 1409
 Mould for 1408, 1442
Boar, Westphalian 787
Bread, &c. 1658
 Loaf of, cottage 1718
 Tin 1718
Brill, the 230
Brocoli 1095
 Boiled 1095
Broom, carpet 2293
 Long hair 2306
Brush, banister 2302
 Cornice 2327
 Crumb 2321
 Dusting 2327
 Furniture 2310
 Plate 2317
 Scrubbing 2306
 Staircase 2302
 Stove 2294
Buns 1731
Butler’s tray and stand 2315
Butter, dish 1632
 Dish of, rolled 1634

Cabbage, seeding 118
Cake-moulds 1756,1761,1772
Calf, side of, showing the several joints 854
Calf’s-head 877
 Half a 877
 To carve a 913
Calves 845
 Sweetbreads of 906
Caper, the 383
Capercalzie, the 1026
Capsicum, the 362
Carp, the 242
Carpet brooms 2293
Carrots 1100
Cauliflower, the 1104
 Boiled 1104
Celery 441
 In glass 1107
Char, the 243
Charlotte aux pommes 1418
Cheese glass 1640
 Hot-water dish for 1651
 Stilton 1639
Cherry 1261
Chervil 1151
Chestnut 124
Chocolate, box of 1598
 Milk 1807
Christmas pudding, &c. 1175
Chub, the 243
Cinnamon 524
Citron, the 1436
Claret-cup 1831
Clove, the 367
Coal, sections of 73
Cocoa-bean 1815
 Nut and blossom 125
  “ palm 125
Cod, the 231
Cod’s head and shoulders, to carve 174
Coffee 1811
Colander, ancient 68
 Modern 68
Coriander 174
Cork, with wooden top 446
Cow and bull, Alderney 592
 Galloway 593
 Long-horn 591
 Short-horn 590
Crab, the 245
Crayfish 193
Cream-mould 1430
Crumpets 1728
Cucumber, the 402,1111
 Slice 1152
 Sliced 1111
Currants 1266
 Zante 1264
Custards, in glasses 1423
Cygnet 998

Dace, the 243
Damson, the 1270 Deer, the 444
 Eland, bull and cow 1051
 Fallow, buck and doe 1050
 Roebuck 1051
 The stag and hind 1051
Dessert 1495
 Dishes 1598
Dish, baking 551
 Pie 1190
 Sussex pudding 695
Dripping-pan, ancient 68
 Modern 68
 And basting-ladle 580
Duck, Aylesbury 935
 Bowbill 936
 Buenos Ayres 933
 Call 937
 Roast 934
  “ to carve a 999
 Rouen 934
 Wild 1022
  “ roast 1022
   “ “ to carve a 1055

Eel, the 249
Egg poacher, tin 1663
 Stand for breakfast-table 1656
Eggs, basket of 1667
 Comparative sizes of 1665
 Fried on bacon 1659
 Poached, on toast 1663
Elder-berries 1818
Endive 169
Ewe, heath 690
 Leicester 682
 Romney–Marsh 691
 South–Down 687

Fennel 412
Figs, compote of 1541
Fish 199
Flounders 259
Flowers and fruit 61, 103, 584, 925
Fowl, black bantams 939
 Black Spanish 962
 Boiled 938
  “ to carve a 1000
 Cochin–China 942
 Dorking 940
 Feather-legged bantams 958
 Game 938
 Guinea 970
 Pencilled Hamburgs 965
 Roast 952
  “ to carve a 1001
 Sebright bantams 961
 Spangled Polands 941
 Speckled Hamburgs 959
 Sultans 963
Fritter mould, star 1473
 Scroll 1474
Fruit, dish of, mixed 1598
 Dish of, mixed summer 1598

Game 1006
Garlic 392
Gherkins 428
Ginger 407
Gingerbread 1760 Glass measure, graduated 77
Goose, Emden 968
 Roast 1002
  “ to carve a 1002
 Toulouse 969
Gooseberry 429
Grape, raisin 1324
 Sultana 1326
Gridiron, ancient 68
 Modern 68
 Revolving 569
Grouse, red 1025
 Roast 1025
  “ to carve a 1058
Gudgeon, the 261
Gurnet, the 262

Haddock, the 263
Ham, boiled 811
 To carve 843
Hare, the common 170, 1027
 Roast 1027
  “ to carve a 1056
Herring, the 268
Horseradish 447
Hotplate 568
Housemaid’s box 2294

Ice-pail and spattle 1290
Ices, dish of 1556

Jack-bottle 580
Jam-pot 1532
Jar-potting 642
Jellies, &c 1385
Jelly, bag 1411
 Mould 1411, 1416
  “ oval 1449
 Moulded with cherries 1440
 Of two colours 1441
 Open with whipped cream 1453
John Dory 248

Kettle, glaze 430
 Fish 225
 Gravy 432
Kidneys 724
Knife-cleaning machine 5123

Lamb, fore-quarter of 750
   “ “ to carve a 764
 Leg of 752
 Loin of 753
 Ribs of 754
 Saddle of 754
 Side of 701
Lamprey, the 256
Landrail, the 1033
Leaf in puff paste 1245
 Pastry 1492
Leeks 134
Lemon, the 405, 1296
 Cream mould 1443
 Dumplings 1294
Lentil, the 126
Lettuce, the 136
Lobster, the 270

Macaroni 135
Macaroons 1744
Mace 371
Mackerel, the 281
Maize, ear of 1721
 Plant 1721
Marjoram 415
Marrow-bones 635
Milking cow 1608
Millet, Italian 1718
 Panicled 1733
Mince pies 1311
Mint 469
Mould, baked pudding or cake 1329
 Blancmange 1408, 1442
 Boiled pudding 1196–8
 Cake 1756, 1764, 1772
 Cream 1430
 For Christmas plum-pudding 1328
 For an open tart 1365
 Iced pudding 1289
 Jelly 1411, 1416
  “ oval 1449
 Lemon cream 1443
 Open 1454, 1463
 Raised pie, closed and open 1190
 Raspberry cream 1475
 Vanilla cream 1490
Muffins 1727
Mulberry, the 1560
Mullet, grey 284
 Striped red 285
Mushroom, the 473
Mushrooms 1125
 Broiled 1125
Mustard 450
Mutton, cutlets 732
 Haunch of 726
  “ to carve a 759
 Leg of 727
  “ to carve a 760
 Loin of 728
  “ to carve a 761
 Neck of 737
 Saddle of 738
  “ to carve a 762
 Side of, showing the several joints 695
 Shoulder of 739
  “ to carve a 763

Nasturtiums 482
Nutmeg, the 378
Nuts, dish of 1598

Olive, the 506
Omelet 1456
 Pan 1458
Onion, the 139
Orange, the 1314
Oranges, compote of 1565
Oyster, edible 286

Pail, house 2327
Pancakes 1467
Parsley 493
Parsnip, the 1132 Partridge, the 1039
 Roast 1039
  “ to carve a 1057
Baste, board and rolling-pin 1186
 Cutter and corner-cutter 1189
 Ornamental cutter 1189
 Pincers and jagger 1186
Patty-pans, plain and fluted 1190
Pea, the 143
Peach, the 1469
Pear, bon Chrétien 1576
Pears, stewed 1576
Peas, green 1135
Pepper, black 369
 Long 399
Perch, the 292
Pestle and Mortar 421
Pheasant, the 1041
 Roast 1041
  “ to carve a 1059
Pickle, Indian 551
Pie, raised 1340
Pig, Guinea 997
 Roast, sucking 841
   “ “ to carve a 842
Pig’s face 823
Pigs 765
Pigeon, barb 976
 Blue rock 976
 Carrier 974
 Fantail 976
 Jacobin 976
 Nun 975
 Owl 976
 Pouter 973
 Roast 974
 Runt 975
 To carve a 1003
 Trumpeter 975
 Tumbler 975
 Turbit 976
 Wood 975
Pike, the 295
Pimento 438
Plaice, the 298
Plover, the 1044
Plum, the 1330
Pork, fore loin of 829
 Griskin of 827
 Hind loin of 829
 Leg of, to carve a 844
  “ roast 800
 Side of, showing joints 795
 Spare rib of 827
Pot, boiling 567
Potato, the 147
 Pasty pan 1333
 Rissoles 1147
 Sweet 1146
Potatoes, baked, served in napkin 1136
Pound cake 1770
Prawn, the 198
Ptarmigan, or white grouse 1045
Pudding, boiled fruit 1284
 Cabinet 1286
Punch-bowl and ladle 1839

Quadrupeds 585
Quail, the 1046
Quern, or grinding-mill 117 Quince, the 1233

Rabbit, Angora 983
 Boiled 977
  “ to carve a 1004
 Hare, the 985
 Himalaya 985
 Lop-eared 984
 Roast 983
  “ to carve a 1004
 Wild 978
Radish, long 1152
 Turnip 1152
Raisin, grape 1324
Ram, heath 689
 Leicester 688
 Romney–Marsh and ewe 691
 South-down and ewe 687
Range, modern 65
Raspberry, the 1267
 Cream mould 1475
Ratafias 1745
Rhubarb 1339
Rice, casserole of 1350
 Ears of 150
Roach, the 243
Rolls 1723
Rusks 1734

Sage 427
Sago palm 152
Salad, in bowl 1152
Salmon, the 304
 To carve a p. 175
Salt-mine at Northwich 403
Saucepan, ancient 68
 Modern 68
Sauce tureen, boat, &c. 354
Sausages, fried 838
Sauté-pan 571
 Ancient 68
 Modern 68
Scales, ancient and modern 70
Screen, meat 582
Sea-bream, the 310
Sea-kale 1150
 Boiled 1150
Shad, the 311
Shalot, the 410
Sheep 678
 Heath ram 689
  “ ewe 690
 Romney–Marsh ram and ewe 691
 South–Down ram and ewe 687
Shortbread 1780
Shrimp, the 313
Skate, thornback 315
Snipe, the 1047
 Roast 1047
  “ to carve a 1060
Sole, the 320
Sorrel 431
Soufflé pan 1481
Sow, and pigs 765
 Berkshire 781
 Chinese 785
 Cumberland 784
 Essex 782
 Yorkshire 783
Spinach 155
 Garnished with croûtons 1155
Sponge cake 1783
Sprat, the 331
Sprouts, Brussels 1098
Stewpan 567
Stock-pot, ancient 66
 Bronze 66
 Modern 66
Stove, gas 575
 Family kitchener 65
 Leamington 65, 540
 Pompeiian 65
Strawberries, dish of 1598
Sturgeon, the 332
Sugar-cane, the 1335
Sultana grape, the 1326
Swans 54

Tarragon 503
Tart, open 1365
 Open mould for a 1365
 Plum 1331
Tartlets, dish of 1371
Tazza and carrot leaves 121
Tea 1814
Teacakes 1787
Tench, the 334
Thyme, lemon 458
Tipsy cake 1487
Tomato, the 529
Tomatoes, stewed 1159
Trifle 1489
Trout, the 336
Truffles 1161
Turbot, the 338
 Kettle 338
 To carve a 176
Tureen, soup 88
Turkey, boiled 986
 Roast 990
  “ to carve a 1005
Turnip 157
Turnips 1165
Turret on old Abbey kitchen 62
Turtle, the 189

Urns, Loysell’s hydrostatic 1810
Utensils for cooking, ancient and modern 66–8

Vanilla cream mould 1490
Veal, breast of 857
 “ to carve a 912
 Cutlets 866
 Fillet of 872
  “ to carve a 914
 Knuckle of 885
  “ to carve a 915
 Loin of 885
  “ to carve a 916
Vegetable, cutter 1173
 Strips of 131
Vegetable marrow 158
 In white sauce 1173
 On toast 1170
Vegetables 1069
 Cellular development of 1075
 Siliceous cuticles of 1075
Venison, haunch of 1061
  “ roast 1049
  “ to carve a 1061
Vermicelli 162
Vessels for beverages 1789
Vol-au-vent 1379
 Small 1379

Walnut, the 536
Wheat 1779
 Egyptian, or mummy 1783
 Polish 1722
 Red winter 1719
Whitebait 348
Whiting, the 343
Window and flowers 75
Wirebasket 494
Woodcock, the 1053
 Roast 1053
 Scotch 1653
 To carve a 1062

Yorkshire pudding 1384