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1 - Preface -- Directions for Catering, or the procuring the best Viands, Fish, &c.
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2 - Roots and Vegetables -- Beans -- Fruits
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3 - Receipts -- [Meats] -- [Pies]
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4 - Puddings -- Custards -- Tarts-- Syllabubs
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6 - Preserves -- [Boiling] -- Errata