MY TABLE AT HOME

Plain joints, 637--649

Soups, 652--656

Fish, 656--660

Fresh-water fish, 660--662

Simple hors-d’œuvres, 663

Removes simplified, 664--672

Sauces, 673--675

Economical made dishes, 676--687

Economical made dishes from poultry, 688--691

Game, 692--695

Meat pies and puddings, 696

SECOND COURSE, 698--701

Jellies of liqueurs or spirits, 702

Bohemian jelly cream, 703--710

MISCELLANEOUS.

Dedication to H. R. H. the Duke of Cambridge, iii

List of distinguished Personages who have patronized the work, v

Preface, vii

Preface to the Fourth Edition, ix

Description of the composition of this work, xi

Soyer’s new mode of carving, xiv

Directions for carving, xv

How to carve a haunch of venison, xviii

Saddleback of venison, xix

Carving of poultry, xx

Soyer’s Tendon Separator, xxi

Directions for larding, xxv

Meat and poultry, xxvi

Fish, xxvii

Vegetables and fruit, ib.

How everything should be in cooking, xxviii

Braised roast turkey, capon, or fowl, xxx

AMATEUR RECEIPTS--Ris de Veau aux Pistaches à la Dr. Roots, ib. Potage froid, ou Salade à la Dr. Roots, ib. Roast Swan à la Norwich, xxxi Cock a Leekie à la Wemyss, ib.

Bouquet de Gibier, or Sporting Nosegay, xxxii

Olive Branch between France and England, xxxiii

Number of stewpans and other utensils required, xxxiv

Service pagodatique, 606

Table of the wealthy and bill of fare for ten persons, 607

Dîner Lucullusian à la Sampayo, 608

Bill of fare for the same, 609

Dialogue culinaire, 611

Description of the kitchen of the Reform Club, and plan, 613

Reference to the plan, 614

Kitchen of the Reform Club, 615--629

My kitchen at home, 630--632

The bachelor’s kitchen and cottage kitchen, 633

Dinner party at home, 634

Receipts, 637--710

Coffee, 711

Monster bill of fare, 712

Pagodatique entrée dish, 713

Celestial and terrestrial cream of Great Britain, 719

General table of contents } Madame Soyer’s biography } at the end of Criticisms of the press } the book.

ENGRAVINGS.

Portrait of the Author 1

Emblematical woodcut iv

A Turkey, prepared according to M. Soyer’s new plan xvi

Carving a haunch of venison xviii

Carving of poultry xxi

The Tendon Separator xxiii

Fowl--one half with the flesh on, and the other half dissected xxiv

Mutton, pork, and lamb cutlets 294

Table of the wealthy 607

Kitchen of the Reform Club 612

Ground plan of ditto 614

Fifteen engravings representing the fitting-up of the kitchen of the wealthy 610 to 629

Ground plan of my kitchen at home 632

The bachelor’s and the cottage kitchen 634

My table at home 635

Saddle-back of mutton 644

A new mutton cutlet 677

Pagodatique entrée dish 714

Dindonneau à la Nelson, Poularde en diadème, Galantine à la volière, Salade de grouse à la Soyer, Mayonnaise de homard, Croustades of bread for the centre of removes, Croustade for filet de bœuf, Croustades for poularde en diadème, Croustades for turkey à la Nelson, Gateau Britannique, Crême Cerito sultane sylphe à la fille de l’orage, Six jelly moulds, and the Atelettes for Flancs, Removes, &c. 720

Portrait of Madame Soyer, Biography at the end of the book.