The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

| 12 | 12 | Tartelette-pans | 36 | 12 | 12 | 3 | Tammies | 6 | 4 | 2 | 2 | Jelly bags | 4 | 2 | 1 | 1 | Wooden spoons | 24 | 12 | 8 | 6 | 4 Paste brushes | 10 | 4 | 2 | 2 | 1 Scissors | 2prs.| 1 | 1 | 1 | 1 Kitchen knives | 12 | 6 | 2 | 2 | 1 Boxes of cutters for vegetables and pastry | 4 | 4 | 2 | 2 | Trivets, four common, and two for gas stoves | 6 | 2 | 2 | 2 | Meat saws, four large and two small | 6 | 3 |2, 1 small| 2 | 2 Cutlet bats | 4 | 2 | 1 | 1 | 1 Meat choppers, large | 2 | 1 | 1 | 1 | Steak-tongs, two large and two small pairs | 4prs.| 2 | 1 large | 1 | 1 Meat-hooks | 24 | 12 | 6 | 6 | 4 Rolling-pins | 2 | 1 | 1 | 1 | 1 Kitchen basins | 36 | 24 | 12 | 8 | 6 Small pie-dishes for fruit and meat | 24 | 12 | 6 | 4 | 6 Kitchen table-cloths | 24 | 12 | 8 | 4 | 2 Rubbers | 8 | 8 | 4 | 4 | 2 Fish napkins | 24 | 12 | 6 | 2 | 2 Pudding-cloths | 18 | 12 | 4 | 2 | 2 Round towels | 12 | 6 | 4 | 2 | 2 TABLE OF CONTENTS, OR ABBREVIATED SUMMARY, REFERRING (FROM PAGE TO PAGE) TO THE VARIOUS SERIES OF DISHES, ETC. (_For General Contents see the end of the Volume._) SAUCES. PAGE Foundation sauces, 1--9 Thin sauces, 9--14 Sauces, 14--33 Sauces, with Garnitures of Vegetables, or garnishing, 34--48 APPENDIX TO THE SAUCES. Composed of forcemeat of veal, rabbits, fowl, game, whitings, cod-liver, panada, veal-stuffing, boiled rice, branched macaroni, croquettes of potatoes, glaze,