CONTENTS. Cookery. Page Preface iii Contents ix Cookery is a branch of chemical science 1 Observations on the Food of Man 6 Nations living wholly upon Vegetable Food 9 Nations living wholly upon Animal Food 10 Singular kind of Aliments of various Nations 12 Difference between an Epicure and a Glutton 17 Importance of the Art of Cookery 20 Dietetical remarks on the choice and quantity of Food 38 Extraordinary great Eaters, and observations on Abstinence 43 Remarks on the origin of the custom of Eating Flesh 49 Comparative Alimentary Effects of Animal and Vegetable Food 53 Observations on the various kinds of Animal Substances commonly used for food 59 Observations on the various kinds of Vegetable Substances commonly used for food 76 General Operations of Cookery 79 Roasting on a spit 80 Roasting on a string 86 Roasting in an open oven 88 Roasting in a closed oven 89 Broiling 93 Frying 99 Stewing 106 Boiling 111 Comparison of the Chemical Changes produced on Animal and Vegetable Food, in the different processes of cookery 117 Comparative Diminution of the Weight of Meat in Cooking 128 Primary, or chief Dishes of the English table 132 Broth 133 Soup 137 Pies 141 Puddings 145 Made Dishes 146 Observations on Made Dishes 148 Gravy 154 Sauces 157 Thickening Paste for broth, soup, gravy, and made dishes 166 Colouring for broth, soup, gravy, and made dishes 162 Stock, for making extemporaneous broth, soup, or gravy 163 Observations on the Choice of Meat 166 Keeping of Meat, and best construction of Larders, Pantries and Meat Safes 176 Preservation of Animal Substances in a recent state 182 Pickling and Dry Salting of Meat 183 Method of Preparing Bacon, Hams, and Hung Beef 193 Smoke-drying, or Curing of Bacon, Hams, and Beef, as practised in Westphalia 195 Method of Curing Hams, Beef, and Fish, by means of Pyro-ligneous acid 197 Pickling of Fish 204 Pickled Mackerel 207 Pickled Salmon 208 Collared Eels 209 Best method of Preserving Cooked Butcher's Meat, Fish, or Poultry 210 Preservation of Meat by Potting 218