Hand-Book of Practical Cookery, for Ladies and Professional CooksHAND-BOOKReading editionChapter navigation27 reading sectionsGo to chapterChoose a chapter…HAND-BOOKPRACTICAL COOKERY,LADIES AND PROFESSIONAL COOKS.PIERRE BLOT,PREFACE.COOKING.DIRECTIONS, EXPLANATIONS, ETC.DIVERS RECEIPTS.POTAGES OR SOUPS.SAUCES.FARCES AND GARNITURES,FISH.BEEF.MUTTON.VEAL.PORK.POULTRY.GAME.VEGETABLES.VEGETABLES. (continued 2)EGGS, MACARONI, AND RICE.SWEET DISHES.PASTRY.PASTRY. (continued 2)BILLS OF FARE.INDEX.GASTRONOMY AND HOUSEKEEPING.Beginning of this editionNext chapter →PRACTICAL COOKERY,All chapters and sections (27)HAND-BOOKPRACTICAL COOKERY,LADIES AND PROFESSIONAL COOKS.PIERRE BLOT,PREFACE.COOKING.DIRECTIONS, EXPLANATIONS, ETC.DIVERS RECEIPTS.POTAGES OR SOUPS.SAUCES.FARCES AND GARNITURES,FISH.BEEF.MUTTON.VEAL.PORK.POULTRY.GAME.VEGETABLES.VEGETABLES. (continued 2)EGGS, MACARONI, AND RICE.SWEET DISHES.PASTRY.PASTRY. (continued 2)BILLS OF FARE.INDEX.GASTRONOMY AND HOUSEKEEPING.OFPRACTICAL COOKERY, →