Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained |
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Common terms and phrases
added anchovies baked béchamel beef black pepper boiling water bones bread bread-crumbs broth brown gravy carrots catsup cayenne cayenne pepper clean cold water colour cooked cream currants cutlets delicate dessertspoonful dish drain dressed eggs ENTREMETS eschalots excellent fish flavour flour forcemeat four ounces fowl fresh butter fried fruit gently gravy half a pint heat herbs hour isinglass jelly joint juice lemon lemon-juice lightly mace meat melted butter milk minced minutes mixed mould mushrooms mutton nutmeg onions ounces ounces of butter oven pared parsley pepper perfectly pint port wine pudding quantity quart quarter receipt rind roast round saltpetre saucepan season sent to table served sieve simmer skin slice soup spoonful stewed stewpan stir strained strew sufficient sugar tablespoonful teaspoonful tender thick thickened thin three ounces throw tureen veal veal gravy vinegar white pepper white sauce yolks