Transcriber's note:

The cover image was created by the transcriber and is placed in the public domain.

Corrections and alterations from the original can be found at the endof the book. The original indexes have been retained, and a new indexadded which combines the two and corrects the alphabetical order.

Scans of the original book can be found athttps://archive.org/details/misslesliescompcol00lesl

PREFACE.
INTRODUCTORY HINTS.
GENERAL CONTENTS.
SOUPS.
FISH.
SHELL FISH.
DIRECTIONS FOR COOKING MEAT. BEEF.
VEAL.
MUTTON AND LAMB.
PORK, HAM, &c.
VENISON, &c.
POULTRY, GAME, &c.
GRAVY AND SAUCES.
STORE FISH SAUCES.
FLAVOURED VINEGARS.
VEGETABLES.
EGGS, &c.
PICKLING.
SWEETMEATS.
PASTRY, PUDDINGS, ETC.
SYLLABUB, OR WHIPT CREAM.
CAKES, ETC.
WARM CAKES FOR BREAKFAST AND TEA.
DOMESTIC LIQUORS ETC.
PREPARATIONS FOR THE SICK
PERFUMERY, ETC.
MISCELLANEOUS RECEIPTS.
ADDITIONAL RECEIPTS.
APPENDIX, CONTAINING NEW RECEIPTS.
CARVING.
FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.
NEW RECEIPTS.
INDEX.
NEW RECEIPTS.
Transcriber's note
FULL INDEX.

Miss Leslie's Complete Cookery.
DIRECTIONS FOR COOKERY,
IN ITS
VARIOUS BRANCHES.

BY MISS LESLIE.

FORTY-NINTH EDITION.
THOROUGHLY REVISED, WITH ADDITIONS.

PHILADELPHIA:
HENRY CAREY BAIRD,
(SUCCESSOR TO E. L. CAREY,)
NO. 7 HA

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