The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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Sect. 1. Remarks

353. The general directions for roasting, baking, boiling, frying, and broiling, will be found under their respective Chapters, at pages 41 et seq., while the preparations of sauces, &c., are described at pages 94 et seg, 354. For REMARKS on the quality of meat, quantity of bone in the various joints, price, choosing, description of joints, &c., see the Economical Housekeeper, page 10 et seq.

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