The Art of German Cooking and Baking

43 chapters

1. 1THE ART OF GERMAN COOKING AND BAKING
2. 2PREFACE TO REVISED EDITION
3. 3CHAPTER 1. SOUPS.
4. 4CHAPTER 2. BEEF.
5. 5CHAPTER 3. VEAL.
6. 6CHAPTER 4. MUTTON.
7. 7CHAPTER 5. PORK.
8. 8CHAPTER 6. POULTRY AND GAME BIRDS.
9. 9CHAPTER 7. GAME.
10. 10CHAPTER 8. FISH.
11. 11CHAPTER 9. HEAD CHEESE AND GELATINES.
12. 12CHAPTER 10. DRESSINGS or GRAVIES.
13. 13CHAPTER 11. POTATOES.
14. 14CHAPTER 12. VEGETABLES.
15. 15CHAPTER 13. SALADS.
16. 16CHAPTER 14. EGGS.
17. 17CHAPTER 15. OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.
18. 18CHAPTER 16. SAUCES.

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