The Book of Household Management by Mrs. Isabella Mary Beeton
page 5 of 2219 (00%)
page 5 of 2219 (00%)
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CHAP.
I.--THE MISTRESS. 2.--THE HOUSEKEEPER. 3.--ARRANGEMENT AND ECONOMY OF THE KITCHEN. 4.--INTRODUCTION TO COOKERY. 5.--GENERAL DIRECTIONS FOR MAKING SOUPS. 6.--RECIPES. 7.--THE NATURAL HISTORY OF FISHES. 8.--RECIPES. 9.--SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.--GENERAL REMARKS. 10.--RECIPES. 11.--VARIOUS MODES OF COOKING MEAT. 12.--GENERAL OBSERVATIONS ON QUADRUPEDS. 13.--RECIPES. 14.--GENERAL OBSERVATIONS ON THE SHEEP AND LAMB. |
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