_Description of the Author’s Process_ 41 § 7. Boiled Meat 41 8. Gravy 43 9. Broth, or Jelly 46 10. Round of Beef, Fillet of Mutton, Fowls, and young Partridges 47 11. New-laid Eggs 50 12. Milk 52 13. Cream 55 14. Whey 56 15. Vegetables 57 16. Green Peas 58 17. Asparagus 60 18. Windsor Beans 61 § 19. Peeled Windsor Beans 63 20. French Beans 63 21. Artichokes 65 22. Cauliflowers 66 23. Sorrel 68 24. Spinage, Succory, and other Herbs 69 25. A Soup called Julienne 71 26. Vegetable Soup 73 27. Love-Apples 74 28. Herbs and Medicinal Plants 75 29. The Juices of Herbs 77 30. Fruits and their Juices 78 31. White and Red Currants in Bunches 79 32. White and Red Currants stripped 80 33. Cherries, Raspberries, Mulberries 80 34. Juice of Red Currants 81 35. Strawberries 82 36. Apricots 83 37. Peaches and Nectarines 85 38. Prunes from Green-Gages and Plumbs 86 39. Pears of every Kind 88 40. Chesnuts, Truffles, and Mushrooms 89 41. The Juice of the Grape or Must 91