Good cookery illustrated and recipes communicated by the Welsh hermit of the cell of St. Gover : with various remarks on many things past and present

Contents

PAGE INTRODUCTION . : ek ‘ ey 1X THE FIRST PRINCIPLES OF Goop COOKERY. I—288 THE TRAVELLER’S NOTE BOOK.

PAGE PAGE To the Editor of a ee Fattening of Cattle . 314 Pech es < . ~209 1 Water’ Fountains 3.0. . 324 Poor Laws . .. . . . 295 | Holly—Mistletoe—Ivy . . 333 miei. «> «Cs 305 :| Roads, Hedges, and Banks 336 DishofrFrogs . . ... . 307 | Walk Flowers : - 343 Dish of Marrow . . . . 307 | Sheep’s Milk . 345 feeOntges . 4. . «s.» 308: | Goats , . 349 Dish of Curds . . . 308 ; Feathers . . 351 Dish of Eggs for a weak Moles . -1355 Stomach . . a em TO | Dees.) ee. 5 le 0357 Peeeecter a. ss 431K} London .2. 6G.) % e375 Re atny WAV) fi os 5 313 APPENDIX.

Boiled Fowl. . . 381 | Stewed Beef 5 307 Parsley Sauce for Boiled Hashed Mutton . 389 Fowl . - 363 | Simple White Soup . . . 390 Fricaseed Cold Chicken . 384 | The White Soup of Gover , 391 Roast Leg of Mutton . . 386 | The Hermit’s Gravy Soup . 392 Jelly from the Bones of Hashed Mutton PEORS) » 394 Roast Legs of Welsh Mutton Pie . . ‘ » 395 Mutton .. . 387 | Pea-Soup (Winter) Bes hf v1 Contents.