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Table Of Contents

Bibliographic Note
Preface
CHAPTER I.—The mistress
CHAPTER II.—The housekeeper
CHAPTER III.—Arrangement and economy of the kitchen
Explanation of French terms used in modern household cookery
Soup, Broth and Bouillon
The chemistry and economy of soup-making
CHAPTER VI.—Soup recipes
Fruit and Vegetable Soups
Stocks for all kinds of soups
Meat, Poultry, and Game Soups
Fish Soups
CHAPTER VII—The natural history of fishes
Fish as an article of human food
General Directions for Dressing Fish
CHAPTER VIII.—Fish recipes
Fish Carving
CHAPTER IX.—General remarks on sauces, pickles, gravies, and
CHAPTER X.—Sauce, pickles, gravy, and forcemeat recipes
CHAPTER XI.—Various modes of cooking meat
CHAPTER XII.—General observations on quadrupeds
CHAPTER XIII.—Beef recipes
Beef carving
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The Book of Household Management, By Mrs. Isabella Beeton,1

The Book of Household Management, By Mrs. Isabella Beeton,1

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Published by: aberhaneth on Sep 04, 2013
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11/11/2013

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