Inhoud
Bereidingstabellen............................................................................................... 94
Roerdeeg............................................................................................................... 94
Kneeddeeg ............................................................................................................ 95
Gistdeeg ................................................................................................................ 96
Kwark-oliedeeg ..................................................................................................... 96
Biscuitdeeg............................................................................................................ 97
Hartige gerechten.................................................................................................. 98
Rund ...................................................................................................................... 99
Kalf ...................................................................................................................... 100
Varken.................................................................................................................. 101
Lam, wild ............................................................................................................. 102
Gevogelte, vis...................................................................................................... 103
5