v
---- to Seventh Edition iv
INTRODUCTION 15
Culinary Curiosities 32
Invitations to Dinner 36
Carving 43
Friendly Advice to Cooks 45
Table of Weights, &c. 65

RUDIMENTS OF COOKERY.

CHAPTER 1. Boiling 66
---- Baking 72
---- 2. Roasting 74
---- 3. Frying 80
---- 4. Broiling 82
---- 5. Vegetables 83
---- 6. Fish 86
Fish Sauces 88
---- 7. Broths and Soups 89
---- 8. Gravies and Sauces 100
---- 9. Made Dishes 106
Receipts 108
Marketing Tables 355

APPENDIX.

Pastry, Confectionery, Preserves, &c. 360
Bread, &c. 390
Observations on Puddings and Pies 392
Pickles 398
Various useful Family Receipts 405
Observations on Carving 409
Index 421

INTRODUCTION.

The following receipts are not a mere marrowless collection of shreds
and patches, and cuttings and pastings, but a bona fide register of
practical facts,--accumulated by a perseverance not to be subdued or
evaporated by the igniferous terrors of a roasting fire in the
dog-days,--in defiance of the odoriferous and calefacient repellents of
roasting, boiling, frying, and broiling;--moreover, the author has
submitted to a labour no preceding cookery-book-maker, perhaps, ever
attempted to encounter,--having _eaten_ each receipt before he set it
down in his book.

They have all been heartily welcomed by a sufficiently well-educated
palate, and a rather fastidious stomach:--perhaps this certificate of
the reception of the respective preparations, will partly apologize for
the book containing a smaller number of them than preceding writers on
this gratifying subject have transcribed--for the amusement of "every
man's master," the STOMACH.[15-*]

Numerous as are the receipts in former books, they vary