_Primary, or chief Dishes of the English table_ 132 _Broth_ 133 _Soup_ 137 _Pies_ 141 _Puddings_ 145 _Made Dishes_ 146 _Observations on Made Dishes_ 148 _Gravy_ 154 _Sauces_ 157 _Thickening Paste for broth, soup, gravy, and made dishes_ 166 _Colouring for broth, soup, gravy, and made dishes_ 162 _Stock, for making extemporaneous broth, soup, or gravy_ 163 _Observations on the Choice of Meat_ 166 _Keeping of Meat, and best construction of Larders, Pantries and Meat Safes_ 176 _Preservation of Animal Substances in a recent state_ 182 _Pickling and Dry Salting of Meat_ 183 _Method of Preparing Bacon, Hams, and Hung Beef_ 193 _Smoke-drying, or Curing of Bacon, Hams, and Beef, as practised in Westphalia_ 195 _Method of Curing Hams, Beef, and Fish, by means of Pyro-ligneous acid_ 197 _Pickling of Fish_ 204 _Pickled Mackerel_ 207 _Pickled Salmon_ 208 _Collared Eels_ 209 _Best method of Preserving Cooked Butcher’s Meat, Fish, or Poultry_ 210 _Preservation of Meat by Potting_ 218 _Potted Beef, Game, or Poultry_ 219 _Potted Ham_ 220 _Potted Lobster_ 221 _Preservation of Eggs_ 222 _Preservative Effect of Frost, on Butcher’s Meat, Fish, and Fowl_ 223 Pickles.