| PAGE | |
| Introduction | 1 |
| Essences | 5 |
| DRIED AND SMOKED MEATS. | |
| Hung Beef—A Shropshire Sirloin | 6 |
| Fine Breakfast Bacon | 7 |
| Melton-Hunt Beef | 8 |
| Beef’s Heart Smoked | 10 |
| Ulverston Red Flank | 11 |
| Beef Hams | 13 |
| Hambro’ Rough Beef | ib. |
| Breslau Beef Smoked | 14 |
| Whitehaven Corned Beef | 15 |
| Neats’ Tongues Dried | 16 |
| Neats’ Tongues Smoked | 17 |
| A Boar’s Head | 18 |
| Westphalia Hams | 19 |
| Westphalia Hams eclipsed | 20 |
| Excellent Hams Smoked | 21 |
| A Norfolk Chine | ib. |
| Leicestershire Spiced Bacon | 23 |
| Smoked Porker’s Head | ib. |
| Bath Chaps | 24 |
| Dutch Beef | 25 |
| Haunch of Mutton as Venison | 26 |
| Thigh of Mutton l’Diable | 27 |
| Welsh Mutton Hams | 28 |
| Dried Mutton, as of the Ardennes Forest | 29 |
| To Pickle a Tongue | 30 |
| Hambro’ Pickle | 31 |
| Pickle for Pork | ib. |
| Preservative General Pickle | 32 |
| Superior Pickle for Pork and Meats | ib. |
| Collared Breast of Mutton | 33 |
| A Perpetual Goose | 34 |
| FISH. | |
| Nutriment in Fish | 36 |
| Welsh Dried Salmon | 37 |
| Fine Dutch Salmon | 39 |
| Very superior Kippered Salmon | 40 |
| Rich Collared Salmon | 43 |
| Kippered Mackerel | 45 |
| May Fish | 46 |
| Superior Pressed Mackerel | 47 |
| British American Salmon | 48 |
| Superior Bloaters | 50 |
| Prime Kippered Herrings | 52 |
| Superior Spiced Kippered Bloaters | 53 |
| Cape Breton Herrings | 55 |
| Aberdeen Reds | ib. |
| Speldings | 56 |
| Smoked Sprats | ib. |
| Aldborough Dried Sprats | 58 |
| British Anchovies | 59 |
| Turbot Fins, as Shark’s | 60 |
| River Eels Smoked | 62 |
| Gorgona Fish Smoked | 63 |
| Italian Cincerelli | 65 |
| Smoked Conger Eels | 66 |
| Collared Conger Eels | 68 |
| Dried Conger Eels, high flavoured | 69 |
| Brown Caviare | 70 |
| White Caviare | 71 |
| Cavis of Mackerel | 72 |
| Herring Rich Pickle | 73 |
| Herrings Caveach | 74 |
| Yorkshire Pressed Pork | ib. |
| Birmingham and Oxford Tripe | 75 |
| Calf’s Head Brawn | 76 |
| Portable Soup | 78 |
| Richest Portable Soup | ib. |
| Smoked Geese | 79 |
| Bucaned Beef Kidneys | 80 |
| „ Beef Udder | 81 |
| „ Calf’s Liver | 82 |
| „ Beef Skirts | 83 |
| Russian Polony | 87 |
| German Saveloys | 89 |
| Jersey Black Puddings | 90 |
| Marinated Salmon | 92 |
| „ Tench and Carp | 93 |
| „ Shrimps | 96 |
| „ Trout and Grayling | 97 |
| „ Silver Eels | 99 |
| „ Superior Rich Eels | 100 |
| „ Herrings | 103 |
| „ Sprats | 104 |
| „ Cutlets | 125 |
| „ Veal | 126 |
| „ Salmon Roes | 127 |
| Side of Venison Collared | 109 |
| The other side Smoked | 111 |
| Young Pig Collared | 112 |
| POTTED MEATS AND FISH. | |
| Potted Ox Cheek | 84 |
| „ Shrimps l’Diable | 85 |
| „ Pigeons | 86 |
| „ Smelts | 105 |
| „ Lobsters | 106 |
| „ Crabs | 107 |
| „ Hare | 114 |
| „ Moor Game | 115 |
| „ Snipes and Woodcocks | 116 |
| „ Trout | 117 |
| „ Eels | 118 |
| „ Shrimps | 119 |
| „ Beef as Hare | 120 |
| „ Neats’ Tongues | 121 |
| „ Beef’s Heart | 122 |
| „ Venison | 124 |
| Pickled Smelts | 101 |
| „ Lobsters | 102 |
| Essence of Lobsters | 127 |
| „ Shrimps | 128 |
| „ Anchovies | 129 |
| Tomato Paste | ib. |
| „ Catsup | 130 |
| Bengal Chetna | 131 |
| An excellent Fish Sauce | ib. |
| A Provocative | 132 |
| French Sausage Spice | ib. |
| PRESERVED FRUITS. | |
| To prepare Syrup for Preserving Fruit | ib. |
| Preserved West India Green Ginger, a close imitation | 134 |
| „ Currants for Tarts | 135 |
| „ Tomatoes | 136 |
| „ Cucumbers | 137 |
| „ Green-gage Plums | 138 |
| „ Peaches and Nectarines | 138 |
| „ Lemons | 139 |
| „ Apricots | 140 |
| „ Damsons | ib. |
| „ Morello Cherries | 141 |
| „ Barberries in Sprigs and Bunches | 142 |
| „ Hambro’ Grapes preserved whole | ib. |
| „ Golden Pippins | 143 |
| „ Raspberry Marmalade | 144 |
| „ Jam of Morello Cherries | ib. |
| „ Walnuts | 149 |
| „ Apple Marmalade | 150 |
| PICKLES. | |
| Pickled Red Cabbage, Halton Castle Receipt | 145 |
| „ Green Samphire | 146 |
| „ Cauliflowers | ib. |
| „ White Mushrooms | 147 |
| „ Silver Onions | 148 |
| „ Red Currants | 151 |
| „ Celery | ib. |
| „ Grapes | 152 |
| „ Codlins | 154 |
| „ Barberries | ib. |
| „ Asparagus | 155 |
| „ Gherkins | 156 |
| „ Piccalilli | 157 |
| „ Lemon Mangoes | 159 |
| „ Lemon Pickle | 160 |
| „ Mangoes | 161 |
| „ Green Walnuts | 163 |
| „ Walnuts Pickled White | 164 |
| „ Peaches and Nectarines | 165 |
| „ Golden Pippins | ib. |
| „ Nasturtiums | 166 |
| „ Red Beet-roots | 167 |
| „ Button Mushrooms | 168 |
| Pickled Green Parsley | 169 |
| Walnut Catsup | 170 |
| Mushroom Catsup | 171 |
| Tomato Catsup | 172 |
| Celery, Crab Salad | 173 |
| Elder-Flower Vinegar | ib. |
| Tarragon Vinegar | ib. |
| White-Gooseberry Vinegar | 174 |
| Syrup d’Orgeat—Paris | ib. |
| An excellent Curry-powder | 175 |