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The Cook's Oracle; and Housekeeper's Manual by William Kitchiner
INTRODUCTION 15
The Cook's Oracle; and Housekeeper's Manual by William Kitchiner
INTRODUCTION 15
Chapter 2
22 words
Chapters
Chapter 1: Chapter 1
Chapter 2: INTRODUCTION 15
Chapter 3: CHAPTER 1. Boiling 66
Chapter 4: INTRODUCTION.
Chapter 5: CHAPTER I.
Chapter 6: CHAPTER II.
Chapter 7: 4. Sugar finely powdered, and mixed with pounded cinnamon, and
Chapter 8: 5. Fennel-seeds, corianders, cinnamon, and sugar, finely beaten,
Chapter 9: 6. For young pigs, grated bread or flour, mixed with beaten nutmeg,
Chapter 10: 7. Sugar, bread, and salt, mixed.
Chapter 11: 3. Minced sweet herbs, butter, and claret, especially for mutton
Chapter 12: 6. Yelks of eggs, grated biscuit, and juice of oranges.
Chapter 13: CHAPTER III.
Chapter 14: CHAPTER IV.
Chapter 15: CHAPTER V.
Chapter 16: CHAPTER VI.
Chapter 17: CHAPTER VII.
Chapter 18: CHAPTER VIII.
Chapter 19: CHAPTER IX.
Chapter 20: 484. To broil it, No. 487, &c.
Chapter 21: 158. (See also No. 164.)
Chapter 22: 285. To pot lobster, No. 178.
Chapter 23: 68. "I have learned by experience, that of all the fats that are used
Chapter 24: 28. Powdered mint.
Culinary Curiosities 32 Invitations to Dinner 36 Carving 43 Friendly Advice to Cooks 45 Table of Weights, &c. 65 RUDIMENTS OF COOKERY.
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