_Preface_ iii
_Contents_ ix
_Cookery is a branch of chemical science_ 1
_Observations on the Food of Man_ 6
_Nations living wholly upon Vegetable Food_ 9
_Nations living wholly upon Animal Food_ 10
_Singular kind of Aliments of various Nations_ 12
_Difference between an Epicure and a Glutton_ 17
_Importance of the Art of Cookery_ 20
_Dietetical remarks on the choice and quantity of Food_ 38
_Extraordinary great Eaters, and observations on Abstinence_ 43
_Remarks on the origin of the custom of Eating Flesh_ 49
_Comparative Alimentary Effects of Animal and Vegetable Food_ 53
_Observations on the various kinds of Animal Substances commonly
used for food_ 59
_Observations on the various kinds of Vegetable Substances
commonly used for food_ 76
_General Operations of Cookery_ 79
_Roasting on a spit_ 80
_Roasting on a string_ 86
_Roasting in an open oven_ 88
_Roasting in a closed oven_ 89
_Broiling_ 93
_Frying_ 99
_Stewing_ 106
_Boiling_ 111
_Comparison of the Chemical Changes produced on Animal and
Vegetable Food, in the different processes of cookery_ 117
_Comparative Diminution of the Weight of Meat in Cooking_ 128
_Primary, or chief Dishes of the English table_ 132
_Broth_ 133
_Soup_ 137
_Pies_ 141
_Puddings_ 145
_Made Dishes_ 146
_Observations on Made Dishes_ 148
_Gravy_ 154
_Sauces_ 157
_Thickening Paste for broth, soup, gravy, and made dishes_ 166
_Colouring for broth, soup, gravy, and made dishes_ 162
_Stock, for making extemporaneous broth, soup, or gravy_ 163
_Observations on the Choice of Meat_ 166
_Keeping of Meat, and best construction of Larders, Pantries and
Meat Safes_ 176
_Preservation of Animal Substances in a recent state_ 182
_Pickling and Dry Salting of Meat_ 183
_Method of Preparing Bacon, Hams, and Hung Beef_ 193
_Smoke-drying, or Curing of Bacon, Hams, and Beef, as practised
in Westphalia_ 195
_Method of Curing Hams, Beef, and Fish, by means of Pyro-ligneous
acid_ 197
_Pickling of Fish_ 204
_Pickled Mackerel_ 207
_Pickled Salmon_ 208
_Collared Eels_ 209
_Best method of Preserving Cooked Butcher’s Meat, Fish, or
Poultry_ 210
_Preservation of Meat by Potting_ 218
_Potted Beef, Game, or Poultry_ 219
_Potted Ham_ 220
_Potted Lobster_ 221
_Preservation of Eggs_ 222
_Preservative Effect of Frost, on Butcher’s Meat, Fish, and Fowl_ 223
Pickles.
_Pickled Red Cabbage_ 234
_Pickled Onions_ 235
_Pickled Walnuts_ 236
_Pickled Cucumbers_ 237
_Pickled Red Beet-root_ 239
_Pickled Mushrooms_ 239
_Pickled Artichoke_ 240
_Sour Kraut_ 241
_Mushroom Catsup_ 244
_Tomata Catsup_ 246
_Walnut Catsup_ 247