| PREFACE | INTRODUCTORY HINTS
| | Soups; including those of Fish | | Fish; various ways of dressing | | Shell Fish; Oysters, Lobsters, Crabs, Etc. | | Beef; including pickling and smoking it | | Veal | | Mutton and Lamb | | Pork; including Bacon, Sausages, Etc. | | Venison; Hares, Rabbits, Etc. | | Poultry and Game | | Gravy and Sauces | | Store Fish Sauces; Catchups, Etc. | | Flavoured Vinegars; | | Mustards & Pepper | | Vegetables; including Indian Corn, Tomatas, Mushrooms, Etc. | | Eggs; usual ways of dressing, including Omelets | | Pickling | | Sweetmeats; including Preserves and Jellies | | Pastry and Puddings; also Pancakes, Dumplings, Custards, Etc., | | Syllabubs; also Ice Creams and Blanc-mange | | Cakes; including various sweet Cakes and Gingerbread | | Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, Etc. | | Domestic Liquors; including home-made Beer, Wines, Shrub, Cordials, Etc. | | Preparations for the Sick | | Perfumery | | Miscellaneous Receipts | Additional Receipts
| | Animals used as Butchers’ Meat | | Index |
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