The cook and housewife's manual : a practical system of modern domestic cookery and family management.

  • Christian Isobel Johnstone
Date:
1829
Catalogue details

Licence: Public Domain Mark

Credit: The cook and housewife's manual : a practical system of modern domestic cookery and family management. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS. PART I. Page Institution of the Cleikum Club, 13 Syllabus of Culinary Lectirres, .../ 31 Directions for Carving, with Cuts, 39 Bills of Fare, and Observations on laying out T^les, and ar- ranging Dinners, 49 Sdppers, 69 Dejeuners a la Fourchette, 70 PART II. CiiAPTEK 1. Boiling, 72 2. Roasting and Baking, 83 3. Broiling, 104 4. Frying, HO 6. Broths, Soups, and Gravies, 116 6. Fish and Fish-pies 146 7. Vegetables, Roots, and Salads, 176 8. Sauces, Essences, Pickles, Catsups, Vinegars, Herb-wines, Mustards, and other Condiments,... 195 PART III. Chapteh 1. Made-dishes of Beef, Mutton, Veal, Venison, Hate, Poultry, 228 Cnrry, 264 Sausages, 260 Devils, 267 Egg-Dishes, 271 Chapter 2. French Cookery, 275 Sauces, 277 Soups, 281 Made-dishes, 283 Dishes of Fish, 294 Forcemeats, 297 Dishes of Vegetables, 298 Pastry, 300
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