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Book contents
- Frontmatter
- ADVERTISEMENT TO THE SECOND EDITION
- Preface
- Contents
- PART I
- PART II
- CHAPTER 1 Boiling
- CHAPTER 2 Roasting and Baking
- CHAPTER 3 Broiling
- CHAPTER 4 Frying
- CHAPTER 5 Broths, Soups, and Gravies
- CHAPTER 6 Fish and Fish-Pies
- CHAPTER 7 Vegetables, Roots, and Salads
- CHAPTER 8 Sauces, Essences, Pickles, Catsups, Vinegars, Herb Wines, Mustards, and other Condiments
- PART III
- PART IV
- INDEX
- CONTENTS OF THE CHAPTER OF MISCELLANEOUS RECEIPTS, FOR CLEANING FURNITURE, PRESERVING CLOTHES, &c
- Final Sederunt of the Cleikum Club
- EXTRACTS FROM REVIEWS OF THE FIRST EDITION OF THE COOK AND HOUSEWIFE'S MANUAL
CHAPTER 5 - Broths, Soups, and Gravies
Published online by Cambridge University Press: 05 May 2014
- Frontmatter
- ADVERTISEMENT TO THE SECOND EDITION
- Preface
- Contents
- PART I
- PART II
- CHAPTER 1 Boiling
- CHAPTER 2 Roasting and Baking
- CHAPTER 3 Broiling
- CHAPTER 4 Frying
- CHAPTER 5 Broths, Soups, and Gravies
- CHAPTER 6 Fish and Fish-Pies
- CHAPTER 7 Vegetables, Roots, and Salads
- CHAPTER 8 Sauces, Essences, Pickles, Catsups, Vinegars, Herb Wines, Mustards, and other Condiments
- PART III
- PART IV
- INDEX
- CONTENTS OF THE CHAPTER OF MISCELLANEOUS RECEIPTS, FOR CLEANING FURNITURE, PRESERVING CLOTHES, &c
- Final Sederunt of the Cleikum Club
- EXTRACTS FROM REVIEWS OF THE FIRST EDITION OF THE COOK AND HOUSEWIFE'S MANUAL
Summary
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- Type
- Chapter
- Information
- The Cook and Housewife's ManualContaining the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Ragouts, and All Made-Dishes, pp. 130 - 167Publisher: Cambridge University PressPrint publication year: 2013First published in: 1827