Directions for Cookery, in its Various Branches
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Table of contents
1. Front matter2. GENERAL CONTENTS.3. PREFACE4. INTRODUCTORY HINTS.5. SOUPS.6. FISH.7. SHELL FISH8. BEEF.9. VEAL.10. MUTTON AND LAMB.11. PORK, HAM, ETC.12. VENISON, ETC.13. POULTRY, GAME, ETC.14. GRAVY AND SAUCES.15. PLAIN SAUCES.16. STORE FISH SAUCES.17. FLAVOURED VINEGARS.18. MUSTARD AND PEPPER.19. VEGETABLES20. EGGS, ETC.21. PICKLING22. SWEETMEATS.23. PASTRY, PUDDINGS, ETC.24. SYLLABUB, OR WHIPT CREAM.25. CAKES, ETC.26. WARM CAKES FOR BREAKFAST AND TEA.27. DOMESTIC LIQUORS ETC.28. PREPARATIONS FOR THE SICK.29. PERFUMERY, ETC.30. MISCELLANEOUS RECEIPTS.31. ADDITIONAL RECEIPTS.32. ANIMALS33. INDEX