Host and Guest
- Subtitle
- a book about dinners, dinner-giving, wines, and desserts
A. V. (Andrew Valentine) Kirwan
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Table of contents
1. Front matter2. A BOOK ABOUT DINNERS, DINNER-GIVING, WINES, AND DESSERTS.3. PREFACE.4. CONTENTS.5. TERMS IN USE IN THE KITCHEN.6. CHAPTER I. ANCIENT AND MEDIÆVAL COOKERY COMPARED WITH THE COOKERY OF THE LAST HALF CENTURY.7. CHAPTER II. ON MODERN COOKERY AND COOKERY BOOKS.8. CHAPTER III. ON DINNERS AND DINNER-GIVING.9. CHAPTER IV. ON LAYING OUT A TABLE.10. CHAPTER V. HOW TO CHOOSE FISH, FLESH, FOWL, AND GAME.11. CHAPTER VI. ON SOUPS AND BROTHS.12. CHAPTER VII. HOW TO CLEAN AND BOIL FISH.13. CHAPTER VIII. ON FISH.14. CHAPTER IX. THE ROAST.15. CHAPTER X. BOILING.16. CHAPTER XI. POULTRY.17. CHAPTER XII. GAME AND PASTRY.18. CHAPTER XIII. CHEESE AND SALADS.19. CHAPTER XIV. ON SALAD.20. CHAPTER XV. THE DESSERT.21. CHAPTER XVI. ON ICES.22. CHAPTER XVII. COFFEE.23. CHAPTER XVIII. ON DIFFERENT LIQUEURS, RATAFIAS, AND ELIXIRS TAKEN AFTER COFFEE.24. CHAPTER XIX. ALE, BEER, CIDER, AND PERRY.25. CHAPTER XX. ON WINES, ANCIENT AND MODERN.26. CHAPTER XX. ON WINES, ANCIENT AND MODERN. (continued 2)27. CHAPTER XXI. THE CELLAR FOR WINES.28. APPENDIX. LUXURIES OF THE TABLE IN FRANCE AND IN ENGLAND, IN MEDIÆVAL AND MODERN TIMES.