Page:The English housekeeper, 6th.djvu/27

TABLE OF CONTENTS.

PAGE
Introduction	iii
CHAPTER I.
General observations relating to Housekeeping, with remarks on the fitting up of a House, and conducting its affairs. On the choice and management of Servants.	1
CHAPTER II.
The Store Room; the mode of fitting up, and the uses of it	14
CHAPTER III.
The Pantry; the uses of it, with Receipts for Cleaning Plate and Furniture.	18
CHAPTER IV.
The Larder; with Directions for Keeping and Salting Meat. Seasons for Meat, Poultry, Game, Fish and Vegetables	23
CHAPTER V.
The Kitchen, with observations upon the fitting it up	35
CHAPTER VI.
Directions for Jointing, Trussing and Carving, with plates of Animals and various Joints	44
CHAPTER VII.
General Instructions for Boiling, followed by Directions for Boiling various Joints	59
CHAPTER VIII.
General Instructions for Roasting, followed by Directions for Roasting particular Joints	67
CHAPTER IX.
Directions for Baking	81
CHAPTER X.
Directions for Broiling	83
CHAPTER XI.
Directions for Frying	87
CHAPTER XII.
General Instructions for the making of Soups and Broths, and Directions relating to particular sorts	92
CHAPTER XIII.
Instructions for Boiling, Frying, Baking, Pickling and Potting Fish	114
CHAPTER XIV.
General Instructions for Made Dishes, and Directions relative to particular Dishes	133