Preface
experienced cook, who has also carefully examined and corrected the receipts throughout, and the whole have been arranged with a view to a ready discovery of what is wanted on the shortest notice.
The various receipts for preserving, pickling, cake-making, &c., which more especially belong to the housekeeper's department, are given at great length in The British Housekeeper's Book, but those which are necessary in the kitchen have been added, in order to make this book complete in itself; while the directions for carving have not been forgotten, although it is believed that an actual demonstration is required in order to teach this difficult art, so essential to the elegant appearance of the table.
It is hoped that the numerous additions which have been made to the original more contracted plan will render this a most complete system of British cookery, and adapt it to the wants of all families throughout the United Kingdom and the British Colonies.
J. H. W.
CONTENTS.
SECT.
CHAPTER L-ON FOOD: ITS NATURE, USE, AND ABUSE. 1.-On the Effects upon Man of the Various Kinds of Food used in Great Britain 2. On the Abuse of Food ... .... ... ...
PAGE ... 1 8 8.-On the relation existing between the Market Price and the Alimentary Value of ... ... ... ... ... ...
Food 4.-On the Quantities of Food really demanded by the System ... ... ... *** ... 10 12 CHAPTER II.-ON THE ADVANTAGES OF A PROPER PREPARATION OF FOOD FOR THE HUMAN STOMACH. 1.-General Remarks ... ... ... 2. The Cook and her General Utensils ... ... ... 000 ... ... ... *** ... ... 14 16 CHAPTER IIL-THE PREPARATION OF FOOD BY KEEPING. 1.-General Remarks ... 2.-Essentials for Keeping 3.-Directions for Keeping ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 28 ... ib. 29 ...
CHAPTER IV. - GENERAL REMARKS ON ROASTING AND BAKING. 1.-General Observations ... 2. Utensils... ... ... ... 3.-Spitting and Trussing ... ... 4.-General Management of the Fire ... 5.-General Principles of Roasting ... 6.-Oven-roasting ... ... ... ... ... .. ... ... ... ... ... ... ... ... ... ... ... ... *** ... ... ... ... ... ... ... ... 32 33 ... 35 ... ... 39 ... ... 41 46 ...
CHAPTER V.-THE BOILING, STEAMING, AND STEWING OF ANIMAL FOOD 1.-General Observations ... 2.-Utensils... ... ... ... ... ... ... ... ... ... ... 3.-General Principles of Boiling ... 4.-Directions and Modes of Trussing for Bolling 5.--The Steaming of Meat, &c.... 6-The Principles of Stewing ... ... ... ... 46 ... ... 47 ... ... ... ib.