Inhoud
Bereidingstabellen............................................................................................. 105
Roerdeeg............................................................................................................. 105
Kneeddeeg .......................................................................................................... 106
Gistdeeg .............................................................................................................. 107
Kwark-oliedeeg ................................................................................................... 108
Biscuitdeeg.......................................................................................................... 108
Hartige gerechten................................................................................................ 110
Rund .................................................................................................................... 111
Kalf ...................................................................................................................... 112
Varken.................................................................................................................. 113
Lam, wild ............................................................................................................. 114
Gevogelte, vis...................................................................................................... 115
5