Complete Luncheon Menus, with receipts, pages 28–74.
Tea Menus, High Tea Menus, with receipts, pages 75–124.
Complete Dinner Menus, with receipts, pages 125–220.
Processes:—This chapter is illustrated with exact position of the cook’s hands during the various operations of preparing, boning birds and joints, trussing fish, joints, poultry, game, hares, rabbits, etc. Larding and icing, etc.
Receipts of separate dishes.
Stocks and soups of all kinds, broth, gravy, etc.
Fish.—To clean, general rules for cooking. Numerous receipts or boiling, baking, stewing, frying fish of all kinds.
The preparation and making of gravies, stuffing, forcemeats, purees, garnishes and sauces for all purposes, with many receipts.
Entrees.—Their preparation and serving, with receipts.
Joints.—Preparation, cooking and serving of, with many receipts.