Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

The author presents a comprehensive, practical manual of cookery for household and professional cooks, opening with principles and ten core techniques and offering clear directions, explanations, and economy-minded advice. It compiles recipes and methods for soups, sauces, farces and garnitures, fish, meats, poultry, game, vegetables, eggs, rice, sweet dishes, and pastry, and includes bills of fare for different seasons and budgets. Emphasis is on simple, wholesome preparations, avoiding needless complexity, and teaching readers to select ingredients, conserve resources, and organize and serve meals efficiently.