The Old World Kitchen by Luard, Elisabeth -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Acknowledgments Contents Introduction A Note to the Reader 1. Vegetable Dishes

Hot Vegetable Soups Cold Vegetable Soups Vegetable Stews Fried and Roast Vegetables Boiled Vegetables Stuffed Vegetables Stuffed Leaves Vegetable Salads Mushrooms Olives and Olive Oil Dishes Seaweed

2. Potato Dishes 3. Corner Cupboard Dishes

Beans and Lentils Polenta and Cornmeal Porridge Rice

4. Pasta, Noodles, and Other Dough-Based Dishes

Pasta Savory Puddings and Dumplings Pastries and Pies

5. Barnyard and Dairy

Eggs Milk and Dairy Produce Cheeses

6. Fish and Food from the Sea

Fish Soup White Fish Trout and Salmon Herring and Mackerel Small Fish Eel Shellfish Crustaceans Caviar

7. Poultry

Chicken Duck and Goose Guineafowl

8. Small Game

Wild Fowl Hare and Rabbit Country Delicacies

9. Pork 10. Shepherd’s Meats

Lamb and Mutton Kid Mincemeat

11. Beef, Reindeer, and Grilled Meats

Beef Reindeer Grilled Meats

12. Breads and Yeast Pastries

Yeast Breads Soda-Raised Bread Leftover Bread Dishes Unleavened Breads Sweet Breads and Yeast Pastries

13. Sweet Dishes

Pies Sweet Puddings and Dumplings Sweet Egg Dishes Pancakes Fritters Fruit Soups Wine and Beer Soups Treats

14. The Rustic Kitchen

Herbs Mushrooms And Fungi Oils Storehouse Cheeses Preserved Meats Preserved Fish Preserved Vegetables

Selected Bibliography About the Author

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