CONTENTS

PAGE
[Preface] [v]
[A Few Introductory Words] [1]
[On Kitchen Requisites] [4]
[Treatment of Vegetables] [8]
[Breakfast Dishes, Entrées, Savouries, Stuffings, Sauces, Hors d’œuvres, Sandwiches] [25]
[Soups and Stocks] [63]
[Beef] [71]
[Mutton] [78]
[Veal and Pork] [84]
[Fish] [89]
[Fowls and Game Birds] [96]
[Vegetables and Salads] [102]
[Pastries, Sweets and Cakes] [115]

A Handbook of Cookery
For a Small House