Hand-Book of Practical Cookery, for Ladies and Professional CooksLADIES AND PROFESSIONAL COOKS.Reading 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.Previous chapter ←PRACTICAL COOKERY,Next chapter →PIERRE BLOT,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.CONTAININGTHE WHOLE SCIENCE AND ART OF PREPARING HUMAN FOOD.BY← PRACTICAL COOKERY,PIERRE BLOT, →