Page:Mrs Beeton's Book of Household Management.djvu/21

GENERAL CONTENTS

1. chap.

   page

2. I.

   The Mistress ................................................................................................................................................................................................................................................................................................................................................................................................

   9

3. II.

   The Housekeeper ................................................................................................................................................................................................................................................................................................................................................................................................

   32

4. III.

   The Cook ................................................................................................................................................................................................................................................................................................................................................................................................

   37

5. IV.

   The Kitchen ................................................................................................................................................................................................................................................................................................................................................................................................

   43

6. V.

   Marketing ................................................................................................................................................................................................................................................................................................................................................................................................

   82

7. VI.

   Introduction to Cookery ................................................................................................................................................................................................................................................................................................................................................................................................

   103

8. VII.

   Soups ................................................................................................................................................................................................................................................................................................................................................................................................

   129

9. VIII.

   Recipes for Soups ................................................................................................................................................................................................................................................................................................................................................................................................

   138

10. IX.

    Gravies, Sauces and Forcemeats ................................................................................................................................................................................................................................................................................................................................................................................................

    207

11. X.

    Recipes for Gravies, Sauces and Forcemeats ................................................................................................................................................................................................................................................................................................................................................................................................

    214

12. XI.

    Fish ................................................................................................................................................................................................................................................................................................................................................................................................

    289

13. XII.

    Recipes for Cooking Fish ................................................................................................................................................................................................................................................................................................................................................................................................

    304

14. XIII.

    General Remarks on Cooking Meat ................................................................................................................................................................................................................................................................................................................................................................................................

    404

15. XIV.

    General Observations on Quadrupeds ................................................................................................................................................................................................................................................................................................................................................................................................

    414

16. XV.

    Recipes for Cooking Veal ................................................................................................................................................................................................................................................................................................................................................................................................

    435

17. XVI.

    Recipes for Cooking Beef ................................................................................................................................................................................................................................................................................................................................................................................................

    492

18. XVII.

    Sheep and Lamb ................................................................................................................................................................................................................................................................................................................................................................................................

    543

19. XVIII.

    Recipes for Cooking Lamb ................................................................................................................................................................................................................................................................................................................................................................................................

    559

20. XIX.

    Recipes for Cooking Mutton ................................................................................................................................................................................................................................................................................................................................................................................................

    578

21. XX.

    General Observations on the Common Hog ................................................................................................................................................................................................................................................................................................................................................................................................

    615

22. XXI.

    Recipes for Cooking Pork ................................................................................................................................................................................................................................................................................................................................................................................................

    632

23. XXII.

    Poultry ................................................................................................................................................................................................................................................................................................................................................................................................

    661

24. XXIII.

    Recipes for Cooking Poultry ................................................................................................................................................................................................................................................................................................................................................................................................

    669

25. XXIV.

    Game ................................................................................................................................................................................................................................................................................................................................................................................................

    726

26. XXV.

    Recipes for Cooking Game ................................................................................................................................................................................................................................................................................................................................................................................................

    735

27. XXVI.

    Recipes for Cooking Hare and Rabbit ................................................................................................................................................................................................................................................................................................................................................................................................

    761

28. XXVII.

    Tinned and Preserved Foods ................................................................................................................................................................................................................................................................................................................................................................................................

    779

29. XXVIII.

    Recipes for Tinned and Preserved Foods ................................................................................................................................................................................................................................................................................................................................................................................................

    783

30. XXIX.

    General Observations on Vegetables ................................................................................................................................................................................................................................................................................................................................................................................................

    799

31. XXX.

    Recipes for Cooking Vegetables ................................................................................................................................................................................................................................................................................................................................................................................................

    812

32. XXXI.

    Pastry Making, Tarts, Tartlets, Icing, etc. ................................................................................................................................................................................................................................................................................................................................................................................................

    879

33. XXXII.

    Puddings, Soufflés, Omelets and Fritters ................................................................................................................................................................................................................................................................................................................................................................................................

    913

34. XXXIII.

    Cold Sweets ................................................................................................................................................................................................................................................................................................................................................................................................

    985

35. XXXIV.

    Dessert, Dessert Sweets and Sweetmeats ................................................................................................................................................................................................................................................................................................................................................................................................

    1066

36. XXXV.

    Salads, Salad Dressings and Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................

    1092

37. XXXVI.

    Preserves, Jams, Pickles, etc. ................................................................................................................................................................................................................................................................................................................................................................................................

    1124

38. XXXVII.

    Recipes for Preserves, Jams, Pickles, etc. ................................................................................................................................................................................................................................................................................................................................................................................................

    1131

39. XXXVIII.

    Savouries, Hors d'Oeuvres,and Breakfast Dishes ................................................................................................................................................................................................................................................................................................................................................................................................

    1190