Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families. In a Series of Receipts, which Have Been Strictly Tested, and are Given with the Most Minute Exactness
Lea and Blanchard, 1845 - 608 pagina's
Overige edities - Alles bekijken
Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice ...
Volledige weergave - 1858
Modern Cookery in All Its Branches: Embracing a Series of Plain and Simple ...
Fragmentweergave - 1885
almonds apples bacon baked beef black pepper boiling water bones bread bread-crumbs broth cakes cayenne clean cloves cold water colour cook cream crust currants cutlets dessertspoonful dish drain dressed eggs ENTREMETS eschalots flavour flour forcemeat four ounces fowl fresh butter fried fruit gently grated rind gravy half a pint herbs hour isinglass jelly joint juice lemon lemon-juice lemon-rind lightly little salt mace meat milk minced minutes mixed mushrooms mutton nutmeg onions ounces ounces of butter ounces of sugar oven pared parsley pepper perfectly pickle pint port wine potatoes pudding quantity quart receipt rice roast round saltpetre sauce saucepan season sent to table served simmer six ounces skin slices soup spoonful stewed stewpan stir strained suet sufficient sugar tablespoonful teaspoonful tender thick thicken thin three ounces three quarters veal vinegar vol-au-vent wash white pepper whole yolks