Directions for Cookery, in its Various Branches
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English
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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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