General Contents
Chap
I — The Mistress
2 — The Housekeeper
3 — Arrangement and Economy of the Kitchen
4 — Introduction to Cookery
5 — General Directions for Making Soups
6 — Recipes
7 — The Natural History of Fishes
8 — Recipes
9 — Sauces, Pickles, Gravies, and Forcemeats — General Remarks
10 — Recipes
11 — Various Modes of Cooking Meat
12 — General Observations on Quadrupeds
13 — Recipes
14 — General Observations on the Sheep and Lamb
15 — Recipes
16 — General Observations on the Common Hog
17 — Recipes
18 — General Observations on the Calf
19 — Recipes
20 — General Observations on Birds
21 — Recipes
22 — General Observations on Game
23 — Recipes
24 — General Observations on Vegetables
25 — Recipes
26 — General Observations on Puddings and Pastry
27 — Recipes
28 — General Observations on Creams, Jellies, Soufflés, Omelets, and Sweet Dishes
29 — Recipes
30 — General Observations on Preserves, Confectionery, Ices, and Dessert Dishes
31 — Recipes
32 — General Observations on Milk, Butter, Cheese, and Eggs
33 — Recipes
34 — General Observations on Bread, Biscuits, and Cakes
35 — Recipes
36 — General Observations on Beverages
37 — Recipes
38 — Invalid Cookery
39 — Recipes
40 — Dinners and Dining
41 — Domestic Servants
42 — The Rearing and Management of Children, and Diseases of Infancy and Childhood
43 — The Doctor
44 — Legal Memoranda
Epigraph
Urns, Loysell’s hydrostatic 1810
Utensils for cooking, ancient and modern 66-8