The London Art of Cookery and Domestic Housekeeper's Complete Assistant: Uniting the Principles of Elegance, Taste, and Economy : and Adapted to the Use of Servants, and Families of Every DescriptionJohn Farley, formerly principal cook at the London Tavern, designed his 1811 ""The London Art of Cookery..."" to be a complete source of recipes and cooking information for housewives and domestic servants. Containing ""every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c,"" as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen. |
Other editions - View all
Common terms and phrases
anchovy bacon bake beat beaten beef boil bones bottle bottom bread brown butter chopped clean clear close cloth cloves cold cover cream crust dish drain eggs fine fire fish five flour four fresh gallon gently give glass grated gravy green half half a pint half a pound half an hour head hour juice keep leaves lemon let it stand liquor little salt mace manner meat melted milk minutes mushrooms mutton nutmeg onions orange ounce oven parsley paste peel pepper pepper and salt picked pickle piece pint pound quantity quart quarter roasted roll round salt sauce season serve shred side sieve simmer skim skin slices soup spoonful stew stewpan stir strain sufficient sugar tender thick thicken thin till turn veal vinegar wash whole yolks