| PAGE |
| Introduction | [1] |
| Essences | [5] |
|
| DRIED AND SMOKED MEATS. |
| Hung Beef—A Shropshire Sirloin | [6] |
| Fine Breakfast Bacon | [7] |
| Melton-Hunt Beef | [8] |
| Beef’s Heart Smoked | [10] |
| Ulverston Red Flank | [11] |
| Beef Hams | [13] |
| Hambro’ Rough Beef | [ib.] |
| Breslau Beef Smoked | [14] |
| Whitehaven Corned Beef | [15] |
| Neats’ Tongues Dried | [16] |
| Neats’ Tongues Smoked | [17] |
| A Boar’s Head | [18] |
| Westphalia Hams | [19] |
| Westphalia Hams eclipsed | [20] |
| Excellent Hams Smoked | [21] |
| A Norfolk Chine | [ib.] |
| Leicestershire Spiced Bacon | [23] |
| Smoked Porker’s Head | [ib.] |
| Bath Chaps | [24] |
| Dutch Beef | [25] |
| Haunch of Mutton as Venison | [26] |
| Thigh of Mutton l’Diable | [27] |
| Welsh Mutton Hams | [28] |
| Dried Mutton, as of the Ardennes Forest | [29] |
| To Pickle a Tongue | [30] |
| Hambro’ Pickle | [31] |
| Pickle for Pork | [ib.] |
| Preservative General Pickle | [32] |
| Superior Pickle for Pork and Meats | [ib.] |
| Collared Breast of Mutton | [33] |
| A Perpetual Goose | [34] |
|
| FISH. |
| Nutriment in Fish | [36] |
| Welsh Dried Salmon | [37] |
| Fine Dutch Salmon | [39] |
| Very superior Kippered Salmon | [40] |
| Rich Collared Salmon | [43] |
| Kippered Mackerel | [45] |
| May Fish | [46] |
| Superior Pressed Mackerel | [47] |
| British American Salmon | [48] |
| Superior Bloaters | [50] |
| Prime Kippered Herrings | [52] |
| Superior Spiced Kippered Bloaters | [53] |
| Cape Breton Herrings | [55] |
| Aberdeen Reds | [ib.] |
| Speldings | [56] |
| Smoked Sprats | [ib.] |
| Aldborough Dried Sprats | [58] |
| British Anchovies | [59] |
| Turbot Fins, as Shark’s | [60] |
| River Eels Smoked | [62] |
| Gorgona Fish Smoked | [63] |
| Italian Cincerelli | [65] |
| Smoked Conger Eels | [66] |
| Collared Conger Eels | [68] |
| Dried Conger Eels, high flavoured | [69] |
| Brown Caviare | [70] |
| White Caviare | [71] |
| Cavis of Mackerel | [72] |
| Herring Rich Pickle | [73] |
| Herrings Caveach | [74] |
|
| Yorkshire Pressed Pork | [ib.] |
| Birmingham and Oxford Tripe | [75] |
| Calf’s Head Brawn | [76] |
| Portable Soup | [78] |
| Richest Portable Soup | [ib.] |
| Smoked Geese | [79] |
| Bucaned Beef Kidneys | [80] |
| „ Beef Udder | [81] |
| „ Calf’s Liver | [82] |
| „ Beef Skirts | [83] |
| Russian Polony | [87] |
| German Saveloys | [89] |
| Jersey Black Puddings | [90] |
|
| Marinated Salmon | [92] |
| „ Tench and Carp | [93] |
| „ Shrimps | [96] |
| „ Trout and Grayling | [97] |
| „ Silver Eels | [99] |
| „ Superior Rich Eels | [100] |
| „ Herrings | [103] |
| „ Sprats | [104] |
| „ Cutlets | [125] |
| „ Veal | [126] |
| „ Salmon Roes | [127] |
| Side of Venison Collared | [109] |
| The other side Smoked | [111] |
| Young Pig Collared | [112] |
|
| POTTED MEATS AND FISH. |
| Potted Ox Cheek | [84] |
| „ Shrimps l’Diable | [85] |
| „ Pigeons | [86] |
| „ Smelts | [105] |
| „ Lobsters | [106] |
| „ Crabs | [107] |
| „ Hare | [114] |
| „ Moor Game | [115] |
| „ Snipes and Woodcocks | [116] |
| „ Trout | [117] |
| „ Eels | [118] |
| „ Shrimps | [119] |
| „ Beef as Hare | [120] |
| „ Neats’ Tongues | [121] |
| „ Beef’s Heart | [122] |
| „ Venison | [124] |
| Pickled Smelts | [101] |
| „ Lobsters | [102] |
| Essence of Lobsters | [127] |
| „ Shrimps | [128] |
| „ Anchovies | [129] |
| Tomato Paste | [ib.] |
| „ Catsup | [130] |
| Bengal Chetna | [131] |
| An excellent Fish Sauce | [ib.] |
| A Provocative | [132] |
| French Sausage Spice | [ib.] |
|
| PRESERVED FRUITS. |
| To prepare Syrup for Preserving Fruit | [ib.] |
| Preserved West India Green Ginger, a close imitation | [134] |
| „ Currants for Tarts | [135] |
| „ Tomatoes | [136] |
| „ Cucumbers | [137] |
| „ Green-gage Plums | [138] |
| „ Peaches and Nectarines | [138] |
| „ Lemons | [139] |
| „ Apricots | [140] |
| „ Damsons | [ib.] |
| „ Morello Cherries | [141] |
| „ Barberries in Sprigs and Bunches | [142] |
| „ Hambro’ Grapes preserved whole | [ib.] |
| „ Golden Pippins | [143] |
| „ Raspberry Marmalade | [144] |
| „ Jam of Morello Cherries | [ib.] |
| „ Walnuts | [149] |
| „ Apple Marmalade | [150] |
|
| PICKLES. |
| Pickled Red Cabbage, Halton Castle Receipt | [145] |
| „ Green Samphire | [146] |
| „ Cauliflowers | [ib.] |
| „ White Mushrooms | [147] |
| „ Silver Onions | [148] |
| „ Red Currants | [151] |
| „ Celery | [ib.] |
| „ Grapes | [152] |
| „ Codlins | [154] |
| „ Barberries | [ib.] |
| „ Asparagus | [155] |
| „ Gherkins | [156] |
| „ Piccalilli | [157] |
| „ Lemon Mangoes | [159] |
| „ Lemon Pickle | [160] |
| „ Mangoes | [161] |
| „ Green Walnuts | [163] |
| „ Walnuts Pickled White | [164] |
| „ Peaches and Nectarines | [165] |
| „ Golden Pippins | [ib.] |
| „ Nasturtiums | [166] |
| „ Red Beet-roots | [167] |
| „ Button Mushrooms | [168] |
| Pickled Green Parsley | [169] |
| Walnut Catsup | [170] |
| Mushroom Catsup | [171] |
| Tomato Catsup | [172] |
| Celery, Crab Salad | [173] |
| Elder-Flower Vinegar | [ib.] |
| Tarragon Vinegar | [ib.] |
| White-Gooseberry Vinegar | [174] |
| Syrup d’Orgeat—Paris | [ib.] |
| An excellent Curry-powder | [175] |