The Cook's Own Book, and Housekeeper's Register: Being Receipts for Cooking of Every Kind of Meat, Fish, and Fowl; and Making Every Sort of Soup, Gravy, Pastry, Preserves, and Essences. With a Complete System of Confectionery; Tables for Marketing; a Book of Carving; and Miss Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats
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allspice almonds anchovy apples bake beat beaten beef black pepper bottle brandy broth brown butter cakes chopped cinnamon clean cloves cold water color cover currants deep dish dish drachm drain eggs fish flavor flour forcemeat fowl fresh butter gently glass gravy half a pint half a pound half an hour inch isinglass jelly juice lemon lemon-peel let it boil let it stand liquor little salt loaf sugar mace meat melted butter milk minced minutes mould mutton nutmeg onions ounces oysters parsley peel pepper and salt pickle pieces Port wine pound of butter pound of sugar powder powder-sugar pudding puff paste quantity quart quarter roast roll sauce saucepan season serve shallots sieve sifted simmer sirup skim slices soup spoon stew stewpan stir strain strew table-spoonful tea-spoonful thick thicken thin veal vinegar warm wash white wine yolks