Treatment of the third class 2622
Butler, care of plate and house 2162
Duties of the, at breakfast, luncheon, dinner, and dessert 2157-9
luncheon, in the drawing-room 2161
Lights, attention to 2160
Wine, bottling 2167-70
Wine, cellar 2163-5
Wine, fining 2166
Butter, anchovy 227,1637
Antiquity of 1205
Beurre noir, or brown butter (a French sauce) 374
Clarified 375
Colouring of 1636
Curled 1635
Easily digested 1255
Fairy 1636
General observations on 1615-19
How to keep 1635
How to keep fresh 1207
In haste 1206
Maitre d'hôtel 465
Melted 376-7
Melted (the French sauce blanche) 378
Melted made with milk 380
Moulds for moulding fresh butter 1634
Thickened 379
To keep and choose, fresh 1632
To preserve and to choose, salt 1633
What to do with rancid 1208
Cabbage, the 118