The Cook's Oracle

by
William Kitchiner, M. D.
1829


Table of Contents

Title Page and Contentsi-ii
Preface to the Third Editionv
Preface to the Seventh Editionxvii
INTRODUCTION1
Culinary Curiosities13
Invitations to Dinner30
Carving41
Friendly Advice to Cooks45
Table of Weights and Measures69
RUDIMENTS OF COOKERY
Chapter 1.Boiling71
Baking79
Chapter 2.Roasting81
Chapter 3.Frying91
Chapter 4.Broiling94
Chapter 5.Vegetables96
Chapter 6.Fish100
Fish Sauces103
Chapter 7.Broths and Soups104
Chapter 8.Gravies and Sauces120
Chapter 9.Made Dishes128
RECEIPTS
Boiling130
Roasting148
Frying179
Broiling185
Vegetables190
Fish205
Broths, Gravies, and Soups234
Gravies and Sauces277
Forcemeats, Stuffings321
Store Sauces325
Essence of Anchovy341
Catchups344
Made Dishes, &c.366
Marketing Tables434
APPENDIX
Pastry, Confectionary, Preserves, &c.440
Bread, &c.475
Observations on Puddings and Pies478
Pastry, Confectionary, Preserves, &c.440
[pages 479-486 are missing from this edition]
Pickles487
FIN 494
Musical scores in the text
The English Grace40
Epitaph of the Musician at Marseilles100
Bubble and Squeak (BEEF/CABBAGE)387

Scanned, prepared and webbed by Martin Guy, <martinwguy@gmail.com>
First digital edition, 27 October 2004.