The Dinner Bell

The Dinner Bell: A Gastronomic Manual is a cookbook written by William Blanchard Jerrold and originally published in 1878. This book contains a comprehensive collection of recipes for a wide variety of dishes, including soups, fish, meats, vegetables, sauces, desserts, and beverages. In addition to the recipes, The Dinner Bell also includes instructions on how to properly set a table, how to carve different types of meat, and how to prepare and serve various alcoholic and non-alcoholic drinks. The book also provides tips on how to plan and host a successful dinner party, including advice on menu planning, table decorations, and etiquette.The Dinner Bell was written during the Victorian era, a time when elaborate dinner parties and formal dining were common. As such, the book reflects the tastes and customs of the time, with many of the recipes featuring rich and indulgent ingredients such as cream, butter, and wine.Overall, The Dinner Bell is a fascinating glimpse into the culinary traditions of the past, and a valuable resource for anyone interested in historical cooking and entertaining.Teaching The Mistress How To Rule A Dainty And Thrifty Cuisine, And The Cook How To Prepare A Great Variety Of Dishes With Economy.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.