Cook's Guide

The

Cook's Guide

and

Housekeeper's & Butler's Assistant

A Practical Treatise on English and Foreign Cookery
in all its Branches

Containing

Plain Instructions for Pickling and Preserving Vegetables, Fruits and Game, &c;

The Curing of Hams and Bacon ;

The Art of Confectionary and Ice-Making, and The Arrangement of Desserts.

with Valuable Directions for the Preparation of Proper Diet for Invalids;

also for a variety of wine-cups and epicurean salads; American drinks, and summer beverages.

BY

CHARLES ELME FRANCATELLI

Pupil of the celebrated careme, seven years chef de cuisine to the reform club, and late maitre-d'hotel and chief cook to Her Majesty The Queen.

Author of "The Modern Cook"

With Upwards of Forty Illustrations

TWENTY-THIRD THOUSAND.

LONDON

Richard Bently, New Burlington Street. 1868

[Right of Translation Reserved]