Miss Leslie's Complete Cookery
- Subtitle
- Directions for Cookery, in Its Various Branches
Read Miss Leslie's Complete Cookery by Eliza Leslie online. Browse the complete text, chapters and notes.
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Table of contents
1. Front matter2. PREFACE.3. INTRODUCTORY HINTS.4. GENERAL CONTENTS.5. SOUPS.6. FISH.7. SHELL FISH.8. DIRECTIONS FOR COOKING MEAT. BEEF.9. VEAL.10. MUTTON AND LAMB.11. PORK, HAM, &c.12. VENISON, &c.13. POULTRY, GAME, &c.14. GRAVY AND SAUCES.15. STORE FISH SAUCES.16. FLAVOURED VINEGARS.17. VEGETABLES.18. EGGS, &c.19. PICKLING.20. SWEETMEATS.21. PASTRY, PUDDINGS, ETC.22. SYLLABUB, OR WHIPT CREAM.23. CAKES, ETC.24. WARM CAKES FOR BREAKFAST AND TEA.25. DOMESTIC LIQUORS ETC.26. PREPARATIONS FOR THE SICK27. PERFUMERY, ETC.28. MISCELLANEOUS RECEIPTS.29. ADDITIONAL RECEIPTS.30. APPENDIX, CONTAINING NEW RECEIPTS.31. APPENDIX, CONTAINING NEW RECEIPTS. (continued 2)32. CARVING.33. FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.34. INDEX.35. NEW RECEIPTS.36. FULL INDEX.