Volume 1

Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish.

  • Mellish, Katharine.
Date:
[1901]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish. 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 VOLUME I. PAGES BREAKFAST MENUS, WITH RECIPES ...... I-27 LUNCHEON MENUS, WITH RECIPES ...... 28-74 TEA MENUS, WITH RECIPES ....... 75-92 HIGH TEA MENUS, WITH RECIPES ...... 93-124 DINNER MENUS, WITH RECIPES ....... I 25-220 PROCESSES—FORCING, TAMMYING, WRINGING, RUBBING A PUREE, TURNING VEGETABLES, FILLETING, BONING, TRUSSING, LARDING, ICING ........ 221-227 RECIPES FOR SEPARATE DISHES— HORS D’CEUVRES ........ 278-282 STOCKS AND SOUPS ....... 283-326 FISH 327-399 SAUCES, GRAVIES, STUFFINGS, FORCEMEATS, PURGES, GAR- NISHES . 4OO-459 ENTRIES ......... 460-514 VOLUME II. RECIPES FOR SEPARATE DISHES— JOINTS . 5*5-547 PLAIN AND DRESSED VEGETABLES ..... 548-596 BREAKFAST, LUNCHEON AND SAVOURY DISHES . . . 597-634 POULTRY AND GAME ....... 635-674 PASTRY, PUDDINGS, AND SWEET DISHES .... O75-711 JELLIES .......... 712-719 CAKES, BISCUITS, ETC. ....... 720-743 OMELETS ....... . 744-758 ICES - . . . . 759-784