HOSPITAL DIETS.
Apple Barley Water, [523]
Arrowroot Milk, [517]
Arrowroot Water, [517]
Baked Apple Toast-and-Water, [522]
Barley Water, [518]
Batter Pudding, [519]
Beef Soup, [514]
Beef Tea, [514]
Boiled Rice, [521]
Bread-and-Butter Pudding, [520]
Bread Pudding, [520]
Browning for Soups, [522]
Calf’s-foot Jelly, [516]
Cheap Plain Rice Pudding for Campaigning, [519]
Chicken Broth, [515]
Citronade, [523]
Currant Syrup, [523]
Custard Pudding, [520]
Date Water, [523]
Effervescent Beverages, [523]
Essence of Beef Tea, [515]
Figs and Apple Beverages, [521]
Fig Water, [523]
French Herb Broth, [522]
Jelly Stock, [517]
Macaroni Pudding, [520]
Mulberry Water, [523]
Mutton and Veal Tea, [115]
Orange-Flower Water, [523]
Pine Apple Syrup, [523]
Plain-boiled Rice, [515]
Plain Lemonade, [523]
Plain Oatmeal, [516]
Raisin Water, [523]
Raspberry Water, [523]
Rice with Gravy, [516]
Rich Rice Pudding, [520]
Rice Water, [518]
Sago Jelly, [517]
Sago Pudding, [521]
Semi-citric Lemonade, [518]
Semi-stewed Mutton and Barley Soup for one hundred Men, [513]
Soyer’s Cheap Lemonade, [519]
Soyer’s Plain Lemonade, [518]
Spring Drink, [523]
Stewed French Plums, [521]
Stewed Macaroni, [520]
Strengthening Beef Tea, [515]
Summer Drink, [523]
Sweet Rice, [516]
Syrup of Orgeat, [523]
Tapioca Pudding, [521]
Tartaric Lemonade, [519]
Thick Arrowroot Milk, [517]
Thick Beef Tea, [515]
Toast-and-Water, [522]
ARMY RECEIPTS.
Army Soup for fifty Men, [526]
Baking and Roasting with the Field Stove, [528]
Baking in Oven, [529]
Beef Soup, [532]
Camp Soup, [531]
Cocoa for eighty Men, [530]
Coffee for ten or eighty Men, [529]
Easy way of Cooking in Earthen Pan, [530]
French Beef Soup, or Pot-au-Feu, [530]
How to Soak and Plain-boil Rations of Salt Beef and Pork on Land and at Sea, [525]
How to Cook for a Regiment of one thousand Men, [527]
Pea Soup, [532]
Plain Irish Stew for fifty Men, [527]
Receipts for Frying-pan, [532]
Salt Meat for fifty Men, [525]
Salt Pork, with Mashed Peas, for one hundred Men, [562]
Salt Pork and Pudding, with Cabbage and Potatoes, [527]
Semi-Frying, Camp Fashion, [530]
Soyer’s Food for one hundred Men, for using two stoves, [527]
Stewed Salt Beef and Pork for one hundred Men, or a Regiment of one thousand Men, [526]
Stewed Fresh Beef and Rice, [532]
Suet Dumplings, [533]
Tea for eighty Men, [529]
Turkish Pilaff for one hundred Men, [528]
BILL OF FARE FOR LONDON SUPPERS.
Battered Eggs with Mushrooms, [546]
Battered Eggs with Sprue Grass, [546]
Bouillabaisse Anglicised, [550]
Ditto, Second Class, [550]
Chicken, American fashion, [549]
Chipped or ribboned Potatoes, [548]
Chop or Steak à la Sultana, [536]
Chops semi-Provençal, or Marseilles fashion, [536]
Cold Asparagus Salad, [549]
Crab Salad, [543]
Crabs au Gratin in the Shell, [541]
Curried Eggs, [547]
Curried Tripe, [539]
Eggs with Tomato Sauce, [547]
Eggs with chopped Ham or Tongue, [546]
Eggs with Mushrooms, [546]
Eggs with Truffles, [546]
Eggs with Sprue Grass, [547]
Eggs à la Bonne Femme, [547]
Eggs au Miroir with Ham or Bacon, [546]
Eggs à la Tripe or Onion Sauce, [547]
Endive Salad, [544]
Fillet de Bœuf, Parisian fashion, [535]
Fillet de Bœuf, semi-Chateaubriant, [536]
Fried Oysters, New York way, [542]
Fried Potatoes, [547]
Fried Potatoes with Maître d’Hôtel Butter, [548]
Fried Potatoes with Cayenne Pepper, [548]
Game for Supper, [542]
Gratin Tripe in Shell, [539]
Grilled Chicken with Sharp Sauce, 539
Ham and Bacon Omelettes, [545]
Ham with Shalots, Parsley, and Chervil, [546]
Herring à la Rob Roy, [549]
Kidneys Saute, with Sherry, Port, or Champagne, [537]
Kidney Toast, [537]
Lamb Chops à l’Africaine, [538]
Lamb Chops à la Printaniere, [538]
Lamb Chops à la Boulogne, [538]
Lamb’s Fry, [540]
Lobster Curry, [540]
Lobster Curry in Shell, [540]
Lobster au Gratin, [540]
Lobster Cutlets, [540]
Lobster Salad, [543]
Minced Sandwiches, [536]
Mirrored Eggs, [546]
Mushroom Kidney Sandwich, [536]
Mutton and Lamb Cutlets à la Bouchère, [535]
Mutton and Lamb Cutlets semi-Bouchère, [535]
Mutton, Lamb, or Veal Cutlets, en Papillote, [537]
Mutton or Lamb Chops à la Turc, [540]
New Potato Salad, German fashion, [549]
Ditto, with French or Haricôt Beans, [549]
Omelettes with fine Herbs, [544]
Omelettes with Mushrooms [545]
Omelettes with Sprue Grass, [545]
Omelettes with Parmesan, [545]
Oysters stewed American fashion, [542]
Plain Mutton Chops and Steaks, [535]
Plain Salad with Anchovies, [544]
Poached Eggs with Cream, [545]
Poached Eggs with Maître d’Hôtel Butter, [545]
Poached Eggs semi-curried with Ham or Bacon, [545]
Pork Chops à la Tartare, [538]
Pork Chops with Pimento Butter, [538]
Rarebit à la Soyer, with Sherry or Champagne, [547]
Relishing Steak, [535]
Rumpsteak and Potatoes, [534]
Salad, new, Tartar fashion, [543]
Sandwiches for Evening Parties, [540]
Sauces, List of, 551 to [554]
Scalloped Lobster, [540]
Semi-curried kidneys, [537]
Soyer’s Broiling or Universal Devil, [539]
Soyer’s Grouse Salad, [543]
Soyer’s Universal Devil Mixture, [548]
Ditto for the Million, [549]
Soyer’s Balaklava Nectar, [560]
Soyer’s Crimean Cup à la Wyndham, [550]
Stewed Tripe, [539]
Stewed Oysters on toast, [542]
Tripe Lyonnaise fashion, [539]
A SERIES OF RECEIPTS FOR THE NEEDY, 555 TO 566.
ANECDOTES, ETC.
The Duke of Cambridge’s Head-Quarters prior to the Battle of Inkermann, [567]
A Visit to Dolma Batchi Palace, [570]
The Travelling Gentleman of the Crimea, [573]
The Consumption Hospital, [574]
Copies of Letters, [575 to 591]
Patent Rotary Knife Cleaner, [593]