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Directions for Carving, with plates
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Institution of the Cleikum Club
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CHAPTER 2 - Roasting and Baking
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CHAPTER 4 - Frying
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Frontmatter
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CHAPTER 1 - Made-Dishes of Beef, Mutton, Veal, Venison,
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- 27 June 2013, pp 270-323
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CHAPTER 6 - Fish and Fish-Pies
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- 27 June 2013, pp 168-206
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Culinary Lectures
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Contents
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The Cook and Housewife's Manual
- Containing the Most Approved Modern Receipts for Making Soups, Gravies, Sauces, Ragouts, and All Made-Dishes
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PART IV
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CHAPTER 3 - Curing Meat, Hams, Tongues, Butter, and making Cheese
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- 27 June 2013, pp 476-488
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Final Sederunt of the Cleikum Club
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- 27 June 2013, pp 513-526
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Preface
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EXPLANATION OF CULINARY TERMS
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CHAPTER I - Liqueurs, Cordials, Punch, Brandies, Possets, Made-Wines, and Beers
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- 27 June 2013, pp 447-462
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CHAPTER 4 - Pastry, Pies, Patties, Puffs, Puddings, Pancakes, Fritters, and Dumplings
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- 27 June 2013, pp 374-406
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PART II
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CHAPTER 1 - Boiling
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CHAPTER 7 - Vegetables, Roots, and Salads
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- 27 June 2013, pp 207-227
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