INDEX TO ADDENDA.

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

LONDON: SAVILL AND EDWARDS, PRINTERS, CHANDOS STREET, COVENT-GARDEN.