| Title Page and Contents | i-ii
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| Preface to the Third Edition | v
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| Preface to the Seventh Edition | xvii
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| INTRODUCTION | 1
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| Culinary Curiosities | 13
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| Invitations to Dinner | 30
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| Carving | 41
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| Friendly Advice to Cooks | 45
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| Table of Weights and Measures | 69
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| RUDIMENTS OF COOKERY
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|---|
| Chapter 1. | Boiling | 71
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| | Baking | 79
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| Chapter 2. | Roasting | 81
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| Chapter 3. | Frying | 91
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| Chapter 4. | Broiling | 94
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| Chapter 5. | Vegetables | 96
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| Chapter 6. | Fish | 100
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| | Fish Sauces | 103
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| Chapter 7. | Broths and Soups | 104
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| Chapter 8. | Gravies and Sauces | 120
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| Chapter 9. | Made Dishes | 128
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| RECEIPTS
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|---|
| Boiling | 130
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| Roasting | 148
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| Frying | 179
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| Broiling | 185
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| Vegetables | 190
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| Fish | 205
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| Broths, Gravies, and Soups | 234
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| Gravies and Sauces | 277
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| | Forcemeats, Stuffings | 321
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| | Store Sauces | 325
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| | Essence of Anchovy | 341
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| | Catchups | 344
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| | Made Dishes, &c. | 366
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| Marketing Tables | 434
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| APPENDIX
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|---|
| Pastry, Confectionary, Preserves, &c. | 440
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| Bread, &c. | 475
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| Observations on Puddings and Pies | 478
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| Pastry, Confectionary, Preserves, &c. | 440
|
| [pages 479-486 are missing from this edition]
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| Pickles | 487
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| FIN | 494
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| Musical scores in the text
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|---|
| The English Grace | 40
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| Epitaph of the Musician at Marseilles | 100
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| Bubble and Squeak (BEEF/CABBAGE) | 387
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