CONTENTS. PART I. Introductory Lecture. Syllabus of Culinary Lectures. Directions for Carving, with Cuts. Bills of Fare, and Observations on laying out Tables and arranging Dinners. Company Suppers. Dejeuners a la Fourchette. PART II. ELEMENTARY PROCESSES OF COOKERY.Chap. I. Boiling and Steaming. II. To boil a Round of Beef; etc III. Roasting and Baking. IV. Broiling. V. Frying. VI Broths, Soups, and Gravies, Stew or Mouthful Soups, Fish Soups. VII. Fish and Fish-Pies. VIII Vegetables and Roots. IX Sauces, Essences, Pickles, Catsups, Vinegars Herb-Wines, Mustards, and other Condiments. PART III Made dishes. French Cookery. National Dishes. PART IV Liqueurs, boiling times, culinary terms .Preparations for the sick. Cleaning and Preserving.

Oliver and Boyd. Edinburgh. 1862. 569 p.