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The Cook's Oracle; and Housekeeper's Manual by William Kitchiner

INTRODUCTION 15

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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Chapters
  • Chapter 1 Ch.1
  • INTRODUCTION 15 Ch.2
  • CHAPTER 1. Boiling 66 Ch.3
  • INTRODUCTION. Ch.4
  • CHAPTER I. Ch.5
  • CHAPTER II. Ch.6
  • 4. Sugar finely powdered, and mixed with pounded cinnamon, and Ch.7
  • 5. Fennel-seeds, corianders, cinnamon, and sugar, finely beaten, Ch.8
  • 6. For young pigs, grated bread or flour, mixed with beaten nutmeg, Ch.9
  • 7. Sugar, bread, and salt, mixed. Ch.10
  • 3. Minced sweet herbs, butter, and claret, especially for mutton Ch.11
  • 6. Yelks of eggs, grated biscuit, and juice of oranges. Ch.12
  • CHAPTER III. Ch.13
  • CHAPTER IV. Ch.14
  • CHAPTER V. Ch.15
  • CHAPTER VI. Ch.16
  • CHAPTER VII. Ch.17
  • CHAPTER VIII. Ch.18
  • CHAPTER IX. Ch.19
  • 484. To broil it, No. 487, &c. Ch.20
  • 158. (See also No. 164.) Ch.21
  • 285. To pot lobster, No. 178. Ch.22
  • 68. "I have learned by experience, that of all the fats that are used Ch.23
  • 28. Powdered mint. Ch.24
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