Margaret Sim's Cookery

add a little anchovy arrowroot bake basin beat beaten béchamel sauce beef boiling water braise bread bread-crumbs brown brown sauce carrot celery cold water cover cutlets dish drain eggs fillets five minutes flour four ounces fowl fresh butter fried garnish glaze gravy hair-sieve half a pint half a pound half an hour inch jelly lard lemon liquor little salt meat milk minced mixture mortar mould mushrooms mutton napkin nutmeg onions ounces of butter ounces of flour oven oysters parboil Parmesan cheese parsley pepper and salt piece of butter pint of cream port wine pound of sugar pounded sugar Pudding roast round season with pepper serve hot shallot sieve six ounces skim skin slices slightly soup spoonful sprinkle stew stew-pan stir stove strain sweetbreads table-spoonful Take teaspoonful thick truffles twenty minutes veal vinegar white pepper white sauce yolks yolks of eggs