The London Art of Cookery, and Housekeeper's Complete Assistant ... The Second Edition

anchovy bafte bake beat beef blades of mace bread brown butter rolled catchup celery chopped clean clofe cloſe cloves cold cover cream cruft currants difh diſh eggs endive fame quantity fauce faucepan fcum feafon ferve fhould fkim flices flour flow fire fmall fome foon forcemeat foup four fowl fpoonful freſh ftew ftir ftrain fuet fugar fweet herbs fyrup gallon garnish gravy hair fieve half a pint half a pound half an hour jelly juice keep lemon let it boil let it ftand let them ftand liquor little falt meat muſhrooms muſt mutton nutmeg onion ounce oven oysters parfley pepper and falt pickle piece of butter pound of butter pudding quarter roaft rolled in flour round ſkin ſmall ſpoonful ſtand ſtew ſtewpan ſtrong taſte theſe thick thicken thin thyme truffles uſe veal veffel waſhed white wine yolks