Description

iv, 476, + [16] ad pp. Dark red cloth, gilt-lettered spine. London: Cassell, 1892.

A tome of daily meals, with a special section on food for invalids. Each day presents a suggested menu for breakfast, luncheon and dinner, and begins with a marketing list (and also advises what to pick up for the next day s menu). Following the recipes for each day is a paragraph titled Things that must not be forgotten, with advice like, Preserve the pigeon bones and scrapings of the pie to make gravy for the savoury mince at luncheon tomorrow. Provides invaluable instructions for successfully running an economic kitchen in Victorian England. Very good. 

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