High-class cookery made easy
Read High-class cookery made easy by J. Hart online. Browse the complete text, chapters and notes.
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Table of contents
1. Front matter2. PREFATORY NOTE.3. Introductory material4. SOUPS.5. FISH.6. ECONOMICAL MADE-DISHES.7. ENTRÉES.8. SAUCES OF ENTRÉES.9. TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.10. JOINTS IN GENERAL.11. SAUCES FOR JOINTS.12. PUDDINGS.13. PUDDING SAUCES.14. SAVOURY DISHES.15. VEGETABLES.16. CAKES, AND ICINGS FOR CAKES.17. THE DIFFERENT KINDS OF PASTE.