She used the pseudonym 'Margaret Dods' (landlady of an inn in Scott's St Ronan's Well).
Inhaltsangabe
Advertisement to the second edition; Preface; Part I. Explanation of Culinary Terms; Part II: 1. Boiling; 2. Roasting and baking; 3. Broiling; 4. Frying; 5. Broths soups and gravies; 6. Fish and fish-pies; 7. Vegetables roots and salads; 8. Sauces essences pickles catsups vinegars herb wines mustards and other condiments; Part III: 1. Made-dishes of beef mutton veal venison currie; 2. French cookery; 3. National dishes Scottish Irish Welsh German and oriental; 4. Pastry pies patties puffs puddings pancakes fritters and dumplings; 5. Creams jellies blancmanges trifles custards cheesecakes soufflés rice-dishes sweetmeats preserves drops cakes bread; Part IV: 1. Liqueurs cordials punch brandies possets made-wines and beers; 2. Preparations for the sick cheap dishes and miscellaneous receipts; 3. Curing meat hams tongues butter and making cheese; 4. Useful receipts for cleaning and keeping furniture and clothes; Index; Final sederunt of the Cleikum Club.
Advertisement to the second edition; Preface; Part I. Explanation of Culinary Terms; Part II: 1. Boiling; 2. Roasting and baking; 3. Broiling; 4. Frying; 5. Broths soups and gravies; 6. Fish and fish-pies; 7. Vegetables roots and salads; 8. Sauces essences pickles catsups vinegars herb wines mustards and other condiments; Part III: 1. Made-dishes of beef mutton veal venison currie; 2. French cookery; 3. National dishes Scottish Irish Welsh German and oriental; 4. Pastry pies patties puffs puddings pancakes fritters and dumplings; 5. Creams jellies blancmanges trifles custards cheesecakes soufflés rice-dishes sweetmeats preserves drops cakes bread; Part IV: 1. Liqueurs cordials punch brandies possets made-wines and beers; 2. Preparations for the sick cheap dishes and miscellaneous receipts; 3. Curing meat hams tongues butter and making cheese; 4. Useful receipts for cleaning and keeping furniture and clothes; Index; Final sederunt of the Cleikum Club.
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Impressum
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