Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PRIMARY OR CHIEF DISHES OF THE ENGLISH TABLE.

The principal or chief dishes that are prepared for the English table, what the scientific cooks for the marshals and generals of France would term dishes of the first order, are few in number. Flesh, fowl and fish, roasted, boiled or fried, accompanied by some simple and easy made puddings and pies, are the primary dishes of an English table. Soups and broths are less generally made use of; and the flesh, fowl and fish, served up in made dishes, are, like the lord mayor in his state coach, generally less noticed than the attendants.