Directions for Cookery, in its Various Branches(Annotated)

GENERAL CONTENTS.

Soups; including those of Fish

Fish; various ways of dressing

Shell Fish; Oysters, Lobsters, Crabs, Etc.

Beef; including pickling and smoking it

Veal

Mutton and Lamb

Pork; including Bacon, Sausages, Etc.

Venison; Hares, Rabbits, Etc.

Poultry and Game

Gravy and Sauces

Store Fish Sauces; Catchups, Etc.

Flavoured Vinegars;

Mustards & Pepper

Vegetables; including Indian Corn, Tomatas, Mushrooms, Etc.

Eggs; usual ways of dressing, including Omelets

Pickling

Sweetmeats; including Preserves and Jellies

Pastry and Puddings; also Pancakes, Dumplings, Custards, Etc., Syllabubs; also Ice Creams and Blanc-mange

Cakes; including various sweet Cakes and Gingerbread

Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, Etc.

Domestic Liquors; including home-made Beer, Wines, Shrub, Cordials, Etc.

Preparations for the Sick

Perfumery

Miscellaneous Receipts

Additional Receipts

Animals used as Butchers' Meat

Index