Directions for Cookery, in its Various Branches by Eliza Leslie TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS. 1840. GENERAL CONTENTS. PREFACE INTRODUCTORY HINTS Soups; including those of Fish Fish; various ways of dressing Shell Fish; Oysters, Lobsters, Crabs, Etc. Beef; including pickling and smoking it Veal Mutton and Lamb Pork; including Bacon, Sausages, Etc. Venison; Hares, Rabbits, Etc. Poultry and Game Gravy and Sauces Store Fish Sauces; Catchups, Etc. Flavoured Vinegars; Mustards & Pepper Vegetables; including Indian Corn, Tomatas, Mushrooms, Etc. Eggs; usual ways of dressing, including Omelets Pickling Sweetmeats; including Preserves and Jellies Pastry and Puddings; also Pancakes,Dumplings, Custards, Etc., Syllabubs; also Ice Creams and Blanc-mange Cakes; including various sweet Cakes and Gingerbread Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter,Cheese, Tea, Coffee, Etc. Domestic Liquors; including home-made Beer, Wines, Shrub,Cordials, Etc. Preparations for the Sick Perfumery Miscellaneous Receipts Additional Receipts Animals used as Butchers’ Meat Index
The success of her little book entitled “Seventy-five Receipts inCakes, Pastry, and Sweetmeats.” has encouraged the author toattempt a larger and more miscellaneous work on the subject ofcookery, comprising as far as practicable whatever is most usefulin its various departments; and particularly adapted to thedo
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