Hand-Book of Practical Cookery, for Ladies and Professional Cooks
- Subtitle
- Containing the Whole Science and Art of Preparing Human Food
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Editions
Table of contents
1. HAND-BOOK2. PRACTICAL COOKERY,3. LADIES AND PROFESSIONAL COOKS.4. PIERRE BLOT,5. PREFACE.6. COOKING.7. DIRECTIONS, EXPLANATIONS, ETC.8. DIVERS RECEIPTS.9. POTAGES OR SOUPS.10. SAUCES.11. FARCES AND GARNITURES,12. FISH.13. BEEF.14. MUTTON.15. VEAL.16. PORK.17. POULTRY.18. GAME.19. VEGETABLES.20. VEGETABLES. (continued 2)21. EGGS, MACARONI, AND RICE.22. SWEET DISHES.23. PASTRY.24. PASTRY. (continued 2)25. BILLS OF FARE.26. INDEX.27. GASTRONOMY AND HOUSEKEEPING.