Menus made easy : how to order dishes and give the dishes their French names / by Nancy Lake.

  • Nancy Lake
Date:
1899
Catalogue details

Licence: Public Domain Mark

Credit: Menus made easy : how to order dishes and give the dishes their French names / by Nancy Lake. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS. Introduction . , , . ( Preface to Revised Ninth Edition CHAPTER I. Hors d’OGuvres «... CHAPTER II. Soups or Potages—Clear and thick,. PAGE V 1 8 CHAPTER III. Fish or Poissons—Different modes of dressing Fish; Shell- Fish and Fish Entrees . . . . .17 CHAPTER IV. Entrees—Of Beef, Veal. Mutton, Lamb, Pork, Poultry, Game 46 CHAPTER V. Removes or Releves—Of Beef, Veal, Mutton, Lamb, Pork, Poultry, Game . . . . , .106 CHAPTER VI. Roasts, or Rots 136
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