Book contents
- Frontmatter
- ADVERTISEMENT TO THE SECOND EDITION
- Preface
- Contents
- PART I
- EXPLANATION OF CULINARY TERMS
- Institution of the Cleikum Club
- Culinary Lectures
- Directions for Carving, with plates
- Bills of Fare, and Observations on laying out Tables and arranging Dinners
- Suppers
- Dejeuners à la Fourchette
- Notices of the Provisions in Season in the different Months of the Year
- PART II
- PART III
- PART IV
- INDEX
- CONTENTS OF THE CHAPTER OF MISCELLANEOUS RECEIPTS, FOR CLEANING FURNITURE, PRESERVING CLOTHES, &c
- Final Sederunt of the Cleikum Club
- EXTRACTS FROM REVIEWS OF THE FIRST EDITION OF THE COOK AND HOUSEWIFE'S MANUAL
Bills of Fare, and Observations on laying out Tables and arranging Dinners
Published online by Cambridge University Press: 05 May 2014
- Frontmatter
- ADVERTISEMENT TO THE SECOND EDITION
- Preface
- Contents
- PART I
- EXPLANATION OF CULINARY TERMS
- Institution of the Cleikum Club
- Culinary Lectures
- Directions for Carving, with plates
- Bills of Fare, and Observations on laying out Tables and arranging Dinners
- Suppers
- Dejeuners à la Fourchette
- Notices of the Provisions in Season in the different Months of the Year
- PART II
- PART III
- PART IV
- INDEX
- CONTENTS OF THE CHAPTER OF MISCELLANEOUS RECEIPTS, FOR CLEANING FURNITURE, PRESERVING CLOTHES, &c
- Final Sederunt of the Cleikum Club
- EXTRACTS FROM REVIEWS OF THE FIRST EDITION OF THE COOK AND HOUSEWIFE'S MANUAL
Summary
- Type
- Chapter
- Information
- The Cook and Housewife's ManualContaining the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Ragouts, and All Made-Dishes, pp. 49 - 69Publisher: Cambridge University PressPrint publication year: 2013First published in: 1827