Directions for Cookery, in its Various Branches

Tác giả
Chủ đề
Ngôn Ngữ Nội Dung Sách
Nhà xuất bản
Năm xuất bản
2011
Định dạng sách
Nhà xuất bản sách tiếp cận
Sơ lược sách

            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

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