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

frequently required in the first course, they will be found at the commencement of the series entitled My Kitchen at Home. For a public breakfast, luncheon, or suppers, where everything is partly cold, the series of savoury dishes in the second course will be found to facilitate and very much abbreviate the composition of the bill of fare for either of the above purposes. In the department entitled My Kitchen at Home will be found the same arrangements, and the repetition of many dishes from the Kitchen of the Wealthy, but so much simplified that the industrious classes of society may partake freely of them at a very moderate expense. I shall also remark that my motive in not making a translation to my index, but merely naming at the commencement of each series the different comestibles, is to avoid the following ridiculous occurrence, that is, the making of bills of fare in English from such curious translation, not one of which have I seen deserving publication, being composed of comic French _trivialité_. As it is not the name that makes the dish, I have only explained the names of the different articles by way of distinction; I have also mixed several headings in French and English, to instruct by degrees the uninitiated in the art of making a correct bill of fare; I have also, in every place where the heading is in French, endeavoured to place the name of the comestible in the first line of the receipt. The reference by numbers will be found unavoidably repeated in many instances, especially those referring to stocks, sauces, pastes, or any of those articles which are the foundations of any others, which will be easily remembered after a few weeks’ practice without having recourse to the index. My readers will probably also feel interested in knowing that, although for some time it has been my intention to write a work upon Gastronomy, the laborious and difficult duties which I had to fulfil at the Reform Club, added to the terrific effect which has produced upon me the 19th edition of