Directions for Cookery, in its Various Branches
by Eliza Leslie
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Chapters (37)
- Directions for Cookery, in its Various Branches
- TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS. 1840.
- GENERAL CONTENTS.
- PREFACE
- INTRODUCTORY HINTS.
- WEIGHTS AND MEASURES.
- DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.
- SOUPS.
- FISH.
- SHELL FISH
- DIRECTIONS FOR COOKING MEAT. BEEF.
- VEAL.
- MUTTON AND LAMB.
- PORK, HAM, ETC.
- VENISON, ETC.
- POULTRY, GAME, ETC.
- GRAVY AND SAUCES.
- PLAIN SAUCES.
- STORE FISH SAUCES.
- CATCHUPS.
- FLAVOURED VINEGARS.
- MUSTARD AND PEPPER.
- VEGETABLES
- EGGS, ETC.
- PICKLING
- SWEETMEATS.
- PASTRY, PUDDINGS, ETC.
- SYLLABUB, OR WHIPT CREAM.
- CAKES, ETC.
- WARM CAKES FOR BREAKFAST AND TEA.
- DOMESTIC LIQUORS ETC.
- PREPARATIONS FOR THE SICK.
- PERFUMERY, ETC.
- MISCELLANEOUS RECEIPTS.
- ADDITIONAL RECEIPTS.
- ANIMALS
- INDEX
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