Table of Contents
The Book
1 page
Effects of Food Upon Man
2 pages
Sect. 2.-on the Abuse of Food
1 page
The Abuse of Food
1 page
And the Alimentary Value of Food
1 page
Comparative Value of Food
1 page
Comparative Value of Food in Nutritive Matter
1 page
The System
1 page
Quantities of Food Demanded by the System
1 page
Sect. I.-General Remarks
1 page
General Remarks
1 page
The Cook and Her Utensils
5 pages
Back-Kitchen Fittings
1 page
Prices of Dust-Bins and Sifters
1 page
Sect. 1.-General Remarks
7 pages
Sect. 2.-Essentials for Keeping
1 page
Preparation of Food by Keeping
2 pages
Sect. 3.-Directions for Keeping
1 page
Sect. I.-General Observations
1 page
Sect. 2.-Utensils
3 pages
Spitting and Trussing
1 page
Drawing Game or Poultry
1 page
Trussing for Roasting
1 page
To Truss Turkeys, Fowls, and Pigeons
1 page
To Truss Geese and Ducks
1 page
To Truss Wild-Fowls
1 page
To Truss Guinea-Fowl, Pheasants, and Partridges
1 page
To Truss Hare and Rabbit
1 page
Boning and Jointing
1 page
Directions for Boning
1 page
Sect. 4.-General Management of the Fire
1 page
Sect. 5.-General Principles of Roasting
1 page
Weight Lost in Roasting
1 page
To Make Gravy
1 page
To Prevent Burning by Paper or Paste
1 page
Sect. 6.-Oven-Roasting
1 page
Sect. 1.-General Observations
2 pages
Sect. 3.-General Principles of Boiling
1 page
Trussing and Boiling
1 page
To Boil and Truss Geese and Ducks
1 page
To Truss and Boil Rabbits
1 page
General Directions for Boiling Joints
1 page
Sect. 5.---the Steaming of Meat, &C
1 page
Sect. 6. the Principles of Stewing
1 page
Sect. 1.-Frying or Sauteing
1 page
Cooking Utensils
1 page
To Clarify Dripping, Lard, and Suet
1 page
Management of the Fire
1 page
Directions for Frying
1 page
Sect. 2.-Broiling
1 page
The Ordinary Gridiron
1 page
Broiling, Toasting, Braising
1 page
Directions for Broiling
1 page
Sect. 4. Braising
1 page
To Clean Fish
1 page
Boiling and Frying Fish
1 page
To Boil Fish
1 page
To Fry Fish
1 page
To Broil Fish
1 page
Time Required to Dress Fish
1 page
Cutlets of Fish
1 page
Fish Cakes or Balls Fried
1 page
To Warm Up Fish the Second Day
1 page
A Remarkably Fine Fish Pie
1 page
Pulled Fish
1 page
Breakfast Dish of Fish
1 page
General Directions to Pickle Fish
1 page
Trout A-La-Genevoise
1 page
Perch, Tench, and Carp
1 page
Dressing River Fish
1 page
Lampreys and Lamperns
1 page
Cooking Sea Fish
2 pages
Salmon and Salmon Trout
1 page
Salmon Patties
1 page
Turbot, Brill, or Plaice
1 page
Cod Sounds Boiled
1 page
Haddocks and Whiting
1 page
Dressing Shell Fish
5 pages
Red Mullet
1 page
To Dress Pipers
1 page
To Fry Smelts
1 page
Herrings and Sprats
1 page
Lobsters, Crayfish, Prawns, and Shrimps
1 page
The Digester
1 page
The Stock-Pot
1 page
Sect. 3.-Soup-Making
1 page
To Make Good Stock
1 page
To Clarify Stock
2 pages
A Good Brown Stock
1 page
Browning for Soups and Gravies
1 page
Mutton Broth with the Meat In
1 page
To Make Clear Gravy Soup
1 page
Veal Broth
1 page
Ox-Tail Soup
1 page
Mulligatawny Soup
1 page
Ox-Cheek Soup
1 page
Mock-Turtle Soup
1 page
Hare Soup
1 page
Partridge or Grouse Soup
1 page
Crayfish Soup
1 page
Gielet Soup
1 page
Portable Soup for Travellers
1 page
Lobster Soup
1 page
Oyster Soup
1 page
Carrot Soup
1 page
Eel Soup
1 page
Asparagus Soup
1 page
Julienne Soup
1 page
Turnip Soup
1 page
Winter Peas Soup
2 pages
Green-Pea Soup
1 page
Soup Maigre
1 page
Onion Soup
2 pages
Spinach Soup
1 page
Rice Soup
1 page
White Soup
1 page
Vegetable Soup
1 page
Sect. 2.-Gravies and Savoury Jellies
1 page
Browning for Gravy
1 page
To Preserve Beef Liver for Gravy
1 page
Plain Joint Gravy
1 page
Made Gravy
1 page
Venison Gravy for Mutton
2 pages
A Rich Gravy
1 page
Economical Gravy for Poultry
1 page
Ham Gravy Sauce
1 page
Gravy for Wild-Fowl
1 page
Savoury Jelly
1 page
Wine Gravy or Sauce
1 page
Sweet Sauce for Savoury Joints
1 page
Strong Fish Gravy
1 page
Savoury Jelly, to Put Over Cold Pies
1 page
Jelly to Cover Cold Fish
1 page
Fish, or Vegetables
1 page
Liver Sauce
2 pages
Onion Sauce
1 page
Mushroom Sauce
1 page
Lemon White Sauce for Boiled Fowls
1 page
Liver Sauce for Roast Hare or Rabbit
1 page
Egg Sauce
1 page
Sauce for Sucking Pig
1 page
Mint Sauce
1 page
Gooseberry Sauce
1 page
Bread Sauce
1 page
A Bread Sauce for Roast Hare
1 page
Apple Sauce for Goose and Roast Pork
1 page
Currant Sauce
1 page
Horseradish Sauce for Cold Meat or Game
1 page
Sauce for Cold Fowl or Partridge
1 page
Dutch Sauce for Meat or Fish
1 page
Sauce Robart for Rumps or Steaks
1 page
Caper Sauce
1 page
To Melt Butter
1 page
To Clarify Butter
1 page
Parsley and Butter
1 page
Lobster Sauce
1 page
To Make Oyster Sauce
1 page
Shrimp Sauce
1 page
Stuffings, Forcemeats, Etc
1 page
Fish Sauce Without Butter
1 page
J. Sect. 4. Stuffings, Forcemeats, &C
1 page
Forcemeat Ingredients
1 page
Common Stuffing, or Forcemeat
1 page
Stuffing or Forcemeat for Fowl or Veal
1 page
Stuffing for Hare
1 page
Forcemeat Balls
1 page
Stuffing for Sucking Pigs
2 pages
Forcemeat Balls for Fish Soups or Stews
1 page
Little Egg Balls for Stews or Soups
1 page
Fried Bread to Serve with Soup
1 page
Sippets of Bread to Garnish Hashes
1 page
Partridges, and Grouse
1 page
Smoked Sausages or Polonies
1 page
Pork Sausages
2 pages
Bologna Sausages
1 page
Large Smoked Sausages or Polonies
2 pages
Oxford Sausages
2 pages
Beef and Veal Sausages
1 page
To Make Black Puddings
1 page
White Hog's Puddings
1 page
Sect. 1. Remarks
1 page
Sect. 2.-Beef
1 page
To Boil Marrow-Bones
1 page
To Stew a Rump of Beef
2 pages
A Wholesome Method of Cooking Beef
1 page
Shin of Beef
1 page
Stewed Beef Steak
1 page
To Stew Brisket of Beef
1 page
A Plain Beef Stew
1 page
A Rolled Tongue to Eat Cold
2 pages
To Boil a Tongue
1 page
To Stew a Tongue
1 page
Fillet of Beef Stewed
1 page
Beef Stewed A-La-Mode
1 page
Rolled Beef
2 pages
A Fricandeau of Beef
1 page
Beef Collops
1 page
Beef Robart
1 page
Beef Palates, Stewed
1 page
To Roll Beef Palates
1 page
To Fry Palates
1 page
To Stew an Ox-Tongue
1 page
Fillets of Beef
1 page
To Boil Tripe
1 page
Cow Heels
1 page
To Boil Mutton
1 page
A Loin or Neck of Mutton
2 pages
Haricot of Mutton
1 page
Mock Venison Stewed
1 page
Rolled Loin of Mutton
1 page
To Stew a Loin of Mutton
1 page
To Stew a Sheep's Head
1 page
French Cutlets
1 page
Mutton Chops
1 page
Mutton Cutlets
1 page
To Fry Sheep's Pluck
1 page
To Roast Lamb
1 page
Lamb Chops and Cutlets
1 page
To Stew Lamb's Head
1 page
Roast Veal
1 page
Cutlets of Veal, with Oysters
2 pages
Veal Cutlets
2 pages
Dutch Cutlets of Veal
1 page
Italian Cutlets
1 page
Veal Cutlets, with Tomato Sauce
1 page
To Stew a Knuckle of Veal
3 pages
A Fillet of Veal Stewed White
1 page
To Stew a Breast of Veal
1 page
Fricandeau of Veal
1 page
Haricot of Veal
1 page
To Roll a Breast of Veal
1 page
To Stew a Calf's Head
1 page
Hashed Calf's Head
2 pages
To Make Brain Cakes
1 page
To Roll a Calf's Head
1 page
To Fry Calves' Feet
1 page
To Stew Sweetbreads
1 page
Sweetbread Ragout
1 page
Sweetbreads Fricasseed
1 page
Mock Sweetbreads
1 page
Cutlets of Sweetbreads
1 page
Roast Pork
1 page
To Roast Pork
1 page
To Boil Pork, Hams, and Bacon
1 page
To Prepare Pig's Cheek for Boiling
1 page
To Fry Pork
1 page
To Dress Pig's Fry
1 page
Leg of Pork a La Boisseau
2 pages
To Roast Venison
1 page
To Stew Venison
1 page
Sect. 1.-Sausages
1 page
Roast Turkeys, Guinea Fowl, and Chickens. 147
1 page
Sect. 3.-Saveloys
1 page
To Roast Turkeys, Guinea Fowl, and Chickens
1 page
To Boil Chickens or Turkey
1 page
Fowl Dressed with Mushroom Sauce
1 page
Chicken and Tomatoe
1 page
To Stew a Turkey or Fowl
1 page
Chickens Stewed Whole
1 page
Chicken Cutlets
1 page
To Stew Fowl with Rice
1 page
Fowl with Spinach
1 page
To Roast Geese and Ducks
1 page
To Stew a Duck or Goose
1 page
To Roast Wild-Fowl
2 pages
To Stew Giblets
1 page
Fricassee of Ducks
1 page
To Stew a Wild Duck
1 page
Roast Hare
1 page
To Boil Rabbits
2 pages
To Jug a Hare
1 page
To Roast Rabbits
1 page
Stewed Rabbits
1 page
To Fricassee Rabbits
1 page
To Fry Rabbits
1 page
Pigeons, Thrushes, Larks, Ortolans
2 pages
To Roast Winged Game
1 page
To Broil Partridge
1 page
To Stew Pigeons
1 page
Woodcock and Snipe
1 page
Minced Beef or Mutton
1 page
Minced Mutton or Beef Browned
1 page
To Hash Beef or Mutton
1 page
Beef En Miroton
1 page
A Fricassee of Cold Roast Beef
1 page
Beef Olives
1 page
Dritish Cookery
1 page
To Dress the Same, Called Cecils
1 page
Cooked Beef or Ham on Toast
1 page
Meat Balls
1 page
Mutton En Masquerade
1 page
Beef or Mutton Scalloped
1 page
Cold Beef or Mutton Stewed with Peas
1 page
Miroton of Veal
1 page
Minced Veal
1 page
Marsden, or Veal Cake
1 page
Veal Balls
1 page
Veal Olives
1 page
Minced Veal in Shape of a Fillet
1 page
A Cold Hash of Veal or Chicken
1 page
Quenelles of Veal
1 page
Veal Rissoles
1 page
Veal Cutlets with Rice
1 page
To Hash Calf's Head Brown
2 pages
Calf's Head Hashed White
1 page
Calf's Head Jelly, or Chicken, or Veal
1 page
Scallop of Cold Veal or Chicken
1 page
To Devil Chicken
2 pages
To Fricassee Chickens
1 page
Hashed Pork
1 page
Pork Olives
1 page
A Stew of Vegetables and Cold Meat
1 page
Potato Pie
2 pages
Cutlets and Steaks
1 page
To Fricassee Tongue
1 page
Sweetbread Omelet
1 page
Sweetbread Croquettes
1 page
Rice Croquettes
1 page
Croquettes of Veal, &C
1 page
Croquette of Chickens
1 page
Puree of Fowl
1 page
Potato Balls Ragout
1 page
Rabbit Curry
2 pages
Chicken Curry
1 page
East India Curry
1 page
A Malras Curry
1 page
Lobster Rissoles
1 page
Timballs Macaroni
2 pages
Veal and Ham Macaroni, or Richlieu
1 page
Tête à La Mode
1 page
Carrole of Rice
1 page
Fondu of Cheese
2 pages
Savoury Omelet
1 page
Columbus Eggs
1 page
French Batter
1 page
To Pot Veal
2 pages
To Clarify Butter for Potted Things
1 page
To Pot Beef or Mutton
1 page
To Pot Veal or Chicken with Ham
1 page
To Pot Uncooked Veal
1 page
Potted Ham
1 page
To Pot Ox Cheek
1 page
To Pot Partridge
1 page
To Cut Sandwiches
1 page
Anchovy Butter
1 page
Sect. 1.-General Observations in Dressing Vegetables
1 page
Sect. 2.-Special Directions for Dressing Vegetables
1 page
Carrots and Parsnips
2 pages
Sea Kale
1 page
Jerusalem Artichokes
1 page
To Stew Spinach
1 page
An Excellent Way of Boiling Cabbage
2 pages
Cucumbers to Stew
1 page
To Fry Herbs, as in Staffordshire
1 page
To Boil Turnip Tops
1 page
To Dress Tomatoes
1 page
To Crisp and Fry Parsley
1 page
Sect 1.-Ordinary English Salads
1 page
Another Salad
1 page
Lobster Salad
1 page
Sect. 2.-French Salads
1 page
Salad Mixtures
1 page
Salad Mayonaise
1 page
English Salad Mixture
1 page
Sect. 2.-Receipts for Making Pastry
1 page
Barm Crust
1 page
Short Crust
1 page
Puff Paste
1 page
Raised Crusts
1 page
Common Suet Crust for Pies or Puddings
1 page
Potato Paste
1 page
Rice Paste-For Sweets
1 page
Savoury Rice Paste
1 page
Icing and Glaze for Tarts or Puffs
1 page
Meat, Game, and Fish Pies
1 page
Beef, Mutton, or Lamb Pie
1 page
Beef-Steak Pie
1 page
Veal Pie
1 page
Veal, or Chicken, and Parsley Pie
1 page
Chicken, Rook, or Rabbit Pie
1 page
French Chicken Pie
1 page
Green-Goose Pie
1 page
Giblet Pie
1 page
Duck Pie
1 page
Pigeon Pie
1 page
Venison Pasty
2 pages
To Make a Hare Pie
1 page
Mock Venison Pasty
1 page
Calf's Head Pie
1 page
Excellent Pork Pies to Eat Cold
1 page
Egg and Bacon Pie to Eat Cold
1 page
A Herb Pie
1 page
Vegetable Pie
1 page
Game Pies
1 page
Sect. 4.-Savoury Patties and Vol-Au-Vents
1 page
Podovies, or Beef Patties
1 page
Veal Patties
1 page
Turkey Patties
1 page
Steak or Kidney Pudding
1 page
Beef-Steak Pudding
1 page
Mutton Pudding
1 page
Venison Pudding
1 page
Suet Pudding
1 page
Sparrow Dumpling
1 page
Potato Pudding with Meat
1 page
Yorkshire Pudding
1 page
Peas Pudding
1 page
Sect. 1. General Remarks
1 page
Sect. 2. Fruit Tarts
1 page
Ordinary Apple Tart
1 page
Green Gooseberry Tarts, Etc
1 page
Codlin Tart
1 page
Mixed Apple and Orange Tart
1 page
Rhubarb Tart
1 page
Raspberry and Currant, and Black Currant Tarts
1 page
Raspberry Tart with Cream
1 page
Orange Tart
1 page
Lemon Mince Pies
2 pages
Mince Pies
1 page
To Make Cheesecakes
1 page
Lemon Cheesecakes
1 page
Orange Cheesecakes
1 page
Potato Cheesecakes
1 page
Apple Cheesecakes
1 page
Almond Cheesecakes
1 page
Devonshire Cheesecakes
1 page
Little Cockades Garnished
1 page
Apricot Cakes Trellised
1 page
Crisp Pastry
2 pages
Lemon Puffs
1 page
Sweet Sandwiches
1 page
Baked Ripe Gooseberry Pudding
2 pages
Raspberry Pudding
1 page
Baked Apple Pudding
1 page
A Light Bread and Apple Pudding
1 page
Delicious Fruit Pudding
1 page
Rice Pudding with Fruit
1 page
Oatmeal Pudding
1 page
Plain Rice Pudding
2 pages
A Batter Pudding Without Eggs
1 page
Hasty Pudding
1 page
Common Baked Rice Pudding
1 page
Currant Rice Pudding
1 page
A Ground Rice Pudding
1 page
Tapioca Pudding
1 page
Sago Pudding
1 page
Semolina Pudding
1 page
Arrowroot Pudding
1 page
Custard Pudding
1 page
Bread-And-Butter Pudding
1 page
Boiled Bread Pudding
1 page
Macaroni Pudding
2 pages
Baked Bread Pudding, Plain but Excellent
1 page
Little Bread Puddings
1 page
Bread and Rice Pudding
1 page
Rolly-Polly Pudding
1 page
Plum Pudding
1 page
Baked Plum Pudding
1 page
Swiss Pudding
1 page
Snowdon Pudding
1 page
Carrot Pudding
2 pages
St. Agnes Pudding
1 page
Lemonade Pudding a Cool Summer Dish
1 page
White Pot
1 page
Vegetable Pudding
1 page
Potato Pudding
1 page
Lemon Pudding
1 page
Lemon Apple Pudding
1 page
Lemon Bread Pudding
1 page
Boiled Lemon Pudding
1 page
Six-Hour Pudding
1 page
Cabinet Pudding
1 page
Light-Boiled Pudding
1 page
Apple Charlotte
1 page
Biscuit Pudding
1 page
Cheese Pudding
2 pages
Cheltenham Pudding
1 page
French Apple Pudding
1 page
Manchester Pudding
1 page
French Pudding
1 page
Marlborough Pudding
1 page
Selkirk Puddings
1 page
Thorpe Pudding
1 page
Kendal Pudding
1 page
Ratafia Pudding
2 pages
Bath Pudding
1 page
Bakewell Pudding
1 page
Orange Marmalade Pudding
1 page
College Puddings
1 page
College Puffs
1 page
A Pound Pudding
1 page
Little Sponge-Cake Puddings
1 page
Rich Teacup Puddings
1 page
Little Citron Puddings
1 page
Madeira Puddings
1 page
Spanish Puffs
1 page
Light German Puffs or Puddings
1 page
Oxford Puddings
1 page
Balloon Pudding
1 page
Cup Rice Puddings
1 page
Soufflé Pudding
1 page
Dutch Wafer Puddings
1 page
Eve's Pudding
1 page
Priceless Pudding
1 page
German Pudding
1 page
Adelaide Puddings
2 pages
Albion Pudding
1 page
Sir Watkins' Pudding
1 page
Yeomanry Pudding
1 page
Victoria Pudding
1 page
Cream Cocoa-Nut Pudding
1 page
Barford Pudding
1 page
The Elegant Economist's Pudding
2 pages
Herefordshire Pudding
1 page
Chocolate Pudding
1 page
A Rich Pudding
1 page
Lady Mary Lowther's Pudding
1 page
Cold Pudding
1 page
A Nut Pudding
1 page
Lemon Dumplings
1 page
Curd Puffs, or Puddings
1 page
Bread and Suet Dumplings
1 page
Rice Balls
1 page
Yeast or Suffolk Dumplings
1 page
Apple Dumplings
1 page
Small Apple Dumplings
1 page
Common Wine Sauce
1 page
Arrowroot Sauce for Puddings
1 page
Burnt Cream Sauce
1 page
Plum Pudding Sauce
1 page
Fruit Sauces
1 page
German Sauce
1 page
Sauce for German Pudding
1 page
Sect. I. Pancakes and Fritters
1 page
To Beat Eggs
1 page
Rich Pancakes, Fried Without Butter or Lard
2 pages
Common Pancakes
1 page
Rice Pancakes
1 page
New England Pancakes
1 page
Cream Pancakes
1 page
Spanish Fritters
1 page
Indian Meal Fritters
2 pages
Bread Fritters
1 page
Apple Fritters
1 page
Rice Fritters
1 page
Cream Fritters
1 page
Sect. 2.--Souffles and Omelets
1 page
Friar's Omelets
2 pages
Souffle of Rice and Apples
1 page
Strawberry or Apple Souffle
1 page
Souffle of Potatoes with Lemon
1 page
A Sweet Omelet
1 page
Omelette Souffle
1 page
The Best Mode of Melting Isinglass
1 page
To Run Jelly
1 page
To Whip Fruit Creams
1 page
Raspberry Cream
2 pages
Swiss Cream or Trifle
1 page
Almond Cream
2 pages
Apple Trifle
1 page
Codlin Cream
1 page
Orange Cream
1 page
Fruit Cream
1 page
Solid Clouted Cream
1 page
To Make Gooseberry Fool
1 page
Apple Fool
1 page
Orange Fool
1 page
Pommes a La Chantilly
1 page
Stone Cream
1 page
Lemon Cream
1 page
Chocolate or Orange Cream
1 page
Coffee Cream
1 page
Rice Cream
1 page
Imperial Cream
1 page
Apple Snow
1 page
Apple Sponge
1 page
Gateau De Pommes
1 page
Prussian Cream
1 page
A French Charlotte
1 page
Velvet Cream
1 page
Solid Raspberry Cream
1 page
Venetian Cream
1 page
Apple and Custard
1 page
Macaroni and Custard
1 page
Lèche Crema
1 page
Sir Walter Scott's Wassail Bowl
1 page
Lemon Solid
1 page
Neige a La Gilette
1 page
Rice Blancmange
1 page
Rice Flummery
1 page
Jaune Mange
1 page
Ratafia Blancmange
1 page
Spanish Blancmange
1 page
Vanilla Blancmange
1 page
Supper Dish
1 page
Lemon Cream in Shape
1 page
Lemon Sponge
1 page
Pommes Aux Marrons
1 page
Pommes a La Vesuve
1 page
Raspberry Cream, Solid
1 page
Creamed Rice
1 page
A Shape of Rice
1 page
Italian Cream
1 page
A Charlotte Russe
1 page
To Make Custard
1 page
Vanille Custard Frothed
1 page
Spanish Custard
1 page
Lemon Custards
1 page
Almond Custard
1 page
Tipsy Cake
1 page
Turned-Out Custard
1 page
Calf's Feet Jelly
1 page
Lemon Jelly
1 page
Jelly with Gelatine
1 page
Ox Feet Jelly
1 page
British Cooker
1 page
Tapioca Wine Jelly
1 page
Apple Jelly
1 page
Red Apples in Jelly
2 pages
Punch Jelly
2 pages
Cherry Jelly
1 page
Raspberry Jelly
1 page
Excellent Red Jelly
1 page
Gelatine De Pommes
1 page
Sect. 4.-Stewed Fruits; to Stew Normandy Pippins
1 page
Pommes a L'Imperatrice
1 page
Stewed Apples, Called Black Caps
1 page
Stewed Apples
1 page
To Scald Codlins
1 page
Miroton De Pommes
1 page
Pommes à L'Allemande
1 page
Pommes a La Hollandaise
1 page
To Stew Pears
2 pages
Plain Baked Apples
1 page
Baked Pears
1 page
To Stew Quinces for Syrup or Jelly
1 page
Stewed Peaches
1 page
Pommes à La Frangipane
1 page
French Cookery
2 pages
Chartreuse De Pommes
1 page
Chap. XXVI-French Cookery, and Miscellaneous
1 page
Vocabulary of French Cooking Terms Translated
1 page
Scotch Eggs
1 page
To Poach Eggs
1 page
Buttered Eggs, or Egg Toast
1 page
To Boil Eggs Hard
1 page
Rice Porridge
2 pages
Bread and Milk
1 page
Curds and Cream
1 page
Gallino Curds and Whey, as in Italy
1 page
London Syllabub
1 page
Somersetshire Syllabub
1 page
Posset Syllabub
1 page
Everlasting Syllabub
1 page
Buttermilk Curds
1 page
To Pot Cheese
1 page
Toasted Cheese
1 page
Toasted Cheese to Come Up After Dinner
1 page
Melted Cheese
1 page
Welsh Rabbit
1 page
Anchovy Toast
1 page
Fingers of Cheese
1 page
Peppermint Drops
1 page
Chestnuts to Roast for Dessert
1 page
Mock Ice
1 page
Fruit Drops of Lemon Juice
1 page
Ratafia Drops
1 page
Everton Toffy
1 page
Barley Sugar
1 page
Than in Pies and Puddings
1 page
Apples à L'Americaine
2 pages
Meringued Apple
1 page
Dried Apples a L'Anglaise
1 page
Pommes Pralinees
1 page
Apple Chocolate
1 page
Cider Cup
1 page
A Cold Cup
1 page
Apple Posset
1 page
Sect. 1.-Remarks
1 page
Sect. 2.-the Rich Man's Superfluities
1 page
Refuse Vegetables
1 page
Skimmed Milk
1 page
A Cheap Pudding
1 page
The Poor Man's Cookery
1 page
A Sopped Toast
1 page
A Savoury Baked Dish
1 page
Festive Occasion
1 page
Sect. 3. the Poor Man's Cookery
1 page
Various Kinds of Cheap Food
1 page
Deficient in Azote
1 page
Bullock's Liver Fried with Potatoes
1 page
Bullock's Liver and Rice
1 page
The Melt
2 pages
Liver Pudding
1 page
Beef Kidney
1 page
Pig's Blood
1 page
Sheep's Trotters
1 page
Méat Soup with Peas
1 page
Baked Rice Pudding
1 page
Rice and Apple Dumplings
1 page
Oatmeal Porridge
1 page
Indian Mush
1 page
Indian Hasty Pudding
1 page
Plain Indian Breakfast-Cake
1 page
Indian-Meal Gruel
1 page
Indian Dumplings
1 page
Chap. XXIV. -Invalid Cookery
1 page
Soup for Invalids
2 pages
To Make Knuckle Broth
1 page
Strong Meat Jelly for Weak Persons
1 page
Tea-Kettle Broth
1 page
Gravy-Bread for Invalids
1 page
Toast Sandwiches for Invalids
1 page
Jelly or Blancmange for Invalids
1 page
Cow-Heel Baked in Milk
1 page
Mild Chocolate for Invalids
1 page
A Strengthening Jelly for Invalids
1 page
Mutton Custard for Bowel Complaints or Consumptive
1 page
Fresh Fruit Jelly
1 page
A Light Invalid's Pudding
1 page
To Stew Tapioca
1 page
To Mull Port
1 page
Wine Caudle
1 page
Brandy Gruel
1 page
To Make White Wine Whey
1 page
Egged Wine
1 page
Rice Water
1 page
Rhubarb Sherbet
1 page
Concentrated Lemonade
1 page
Cranberry Water
1 page
Raspberry Vinegar and Water
1 page
Apple Water
1 page
Ginger Beer
1 page
Black Currant Drink
1 page
Table of Expenditure
1 page
Annual Income
1 page
Weekly Expenses
1 page
On Housekeeping
1 page
Economical Fare for a Very Small Family
1 page
Bills of Fare for One Thousand A-Year
1 page
Bills of Fare for Five Hundred A-Year
1 page
Seasonal Table
1 page
February and March
1 page
April, May, and June
1 page
Principles of Carving
1 page
Chap. XXVI. - Principles of Carving
1 page
Carving by the Butler in Large Parties
1 page
Knives and Forks
1 page
A. Cod's Head and Shoulders
1 page
Brill, Soles, and Plaice
2 pages
To Carve Salmon
1 page
Small Fish
1 page
The Haunch of Mutton or Venison
1 page
Saddle of Mutton
1 page
Leg of Mutton
1 page
A Loin of Veal
2 pages
Shoulder of Mutton or Lamb
1 page
Fore-Quarter of Lamb
1 page
The Fillet of Veal
1 page
Shoulder of Veal
1 page
Sirloin of Beef
1 page
Inferior Joints
1 page
Poultry and Game
2 pages
Partridge and Grouse
2 pages
Cold Roast Fowl
1 page
Geese and Ducks
1 page
Pigeons, Larks, Fieldfares, &C
1 page
Ordinary Expenditure
1 page
Total Annual Expenditure
1 page
Tables of Weights and Measures
2 pages
Stricken Measure
1 page
Dinner and Evening Parties
1 page
Bills of Fare for Parties
1 page
First Course
6 pages
Second Course
5 pages
Servants Behind
1 page
Plain Savoury Bit-Down Supper for 50
1 page
Sect. 2.-Special Directions for Dressing River Fish
1 page
Sect. 2.-Black Puddings, and White Puddings
1 page
Sect. 5.-Potted Meats and Sandwiches
1 page
Sect. 2.-Miscellaneous Cookery Receipts
1 page