The Art of Cookery Made Easy and Refined: Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman |
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The Art of Cookery Made Easy and Refined: Comprising Ample for Preparing ... John Mollard No preview available - 2017 |
Common terms and phrases
add a little allspice bake bay leaves beaten spices beef benshamelle bit of fresh black pepper blanch boiling lard bone braise breadcrumbs broil cayenne pepper celery chicken clean cloves cold cover cucumbers cullis deep dish drain them dry eschalots chopped fat bacon five minutes fowl fresh butter gill of cream grated nutmeg half a gill half a pint ingredients jelly ketchup lemon juice lemon peel lemon pickle light forcemeat little salt lobster mace Madeira wine meat mixture mould mushrooms mutton nutmeg onions ounces of fresh oysters parsley pepper and salt pickled cucumbers pieces puff paste quart quarter red port roast rump sauce boat season with pepper sifted sugar simmer skim slices slow fire small quantity steaks stew stewpan strain the liquor strong cullis sweetbreads table spoonful Take tender thyme trim truffles turnips veal veal broth veal stock vinegar wash wipe them dry yolk of egg