Modern cookery for private families / by Eliza Acton.

  • Eliza Acton
Date:
1882
Catalogue details

Licence: Public Domain Mark

Credit: Modern cookery for private families / by Eliza Acton. 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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    INTEODTJCTOEY CHAPTEE. CARYIITO. Remarks on Camn^ . . . . xxxvii A loin of Veal xh No. 1. Cod’s head and shouldei's No. 11. A breast of Veal ib. (and Cod fish generally) xxxviii No. 12. A tong;ue ib. No. 2. A Turbot . . . . ib. No. 13. A calf’s head ib. Soles ib. No- 14. A ham xlii No. 3. Salmon .... ib. No. 15. A pheasant , ib. No. 4. Saddle of Mutton . ib. No. 16. A boiled fowl xliii No. 5. A Haunch of Venison (or No. 17. A roast fowl xliv Mutton) xxxix No. 18. A partridire . ib. No. 6. Sirloin or Rump of Beef ib. No. 19. A woodcock xlv Ribs of Beef ib. No. 20. A pigeon , ib. A round of Beef .... ib. No. 21. A snipe ib. A brisket of Beef .... xl No. 22. A goose ib. No. 7. Leg of Mutton . , , ib. Ducks xM No. 8. Quarter of Lamb . ib. No. 23. A wild duck ib. No. 9. Shoulder of Mutton or Lamb ib. No. 24. A turkey • ib. No. 10. A Sucldng Pig ib. No. 25. A hare xlvii \ fillet of Veal Kli No. 26. Africandeau of veal lb.
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