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Directions for Cookery, in its Various Branches
集中モード
Table of Contents
Directions for Cookery, in its Various Branches
Eliza Leslie
1
PREFACE
2
INTRODUCTORY HINTS.
3
SOUPS.
読書中
4
FISH.
5
SHELL FISH
6
DIRECTIONS FOR COOKING MEAT.
7
VEAL.
8
MUTTON AND LAMB.
9
PORK, HAM, ETC.
10
VENISON, ETC.
11
POULTRY, GAME, ETC.
12
GRAVY AND SAUCES.
13
PLAIN SAUCES.
14
STORE FISH SAUCES.
15
FLAVOURED VINEGARS.
16
MUSTARD AND PEPPER.
17
VEGETABLES
18
EGGS, ETC.
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 SICK.
27
PERFUMERY, ETC.
28
MISCELLANEOUS RECEIPTS.
29
ADDITIONAL RECEIPTS.
30
ANIMALS
31
INDEX
Chapter 3 of 31
SOUPS.
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