Chapters in this book

1. Front Matter i
2. Contents v
3. Acknowledgments vii
4. Introduction xi
5. The Practice of Cookery 1
6. Contents 5
7. Preface 7
8. Preface 9
9. Soups 13
10. Fish 41
11. Beef 68
12. Mutton 87
13. Lamb 96
14. Veal 99
15. Pork 117
16. Poultry 127
17. Curries 139
18. Game 142
19. Gravies, Sauces, Forcemeats, and Other Things 148
20. Vegetables 168
21. Puddings, Pies, and Tarts 182
22. Creams, Custards, Jellies, and Other Sweet Dishes 244
23. Cakes, Biscuits, and Bread 273
24. Preserves 298
25. Vinegars 319
26. Wines 330
27. Miscellany 349
28. Poultry 366
29. The Dairy 372
30. Brewing 384
31. Kitchen Garden 390
32. On Bees 409
33. Appendix 421
34. Recipes Modernized by Elizabeth Baird 429
35. Glossary of Food and Cooking Terms 483
36. Bibliography 489
37. Index to The Practice of Cookery by Mrs Dalgairns 499
38. Index to the Introduction and Glossary 517