Directions for Cookery, in its Various Branches
Free

Directions for Cookery, in its Various Branches

By Eliza Leslie
Free
Book Description
Table of Contents
  • DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.
    • BY
    • MISS LESLIE.
      • TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS.
      • 1840.
    • PREFACE
    • INTRODUCTORY HINTS.
    • GENERAL CONTENTS.
  • 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.
    • MUSTARD AND PEPPER.
    • VEGETABLES
    • EGGS, ETC.
    • PICKLING
    • SWEETMEATS.
    • PASTRY, PUDDINGS, ETC.
    • 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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