Cookery: being an abridgment of some of the lectures delivered in the cookery school at the International exhibition for 1873 and 1874 (Google eBook)

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George Routledge, 1875
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Page 104 - Can that which is unsavoury be eaten without salt? or is there any taste in the white of an egg?
Page 146 - I've heard— from all I've seen? What know I more that's worth the knowing ? What have I done that's worth the doing ? What have I sought that I should ' shun? What duties have I left undone ? Or into what new follies run? These self-inquiries are the road, That leads to virtue and to God.
Page 168 - A quarter of a pound of suet ; half a pound of flour ; a quarter of a pound of moist sugar; one good teaspoonful of ground ginger.
Page 146 - I've been", From all I've heard, from all I've seen ? What know I more that's worth the knowing ? What have I done that'* worth the doing ? What have I sought that I should shun ? What duty have I left undone ? Or into what new follies run ? These self-inquiries are the road That leads to virtue, and to God.
Page iii - The Fine Edition, printed on superior paper in a large type, with the Plates printed in Colours, fcap. 8vo, gilt edges. Price y.
Page 58 - He also that is slothful in his work is brother to him that is a great waster.
Page 53 - ... gently, till the gizzards are tender ; this will take from an hour and a half, to two hours, according to the size and age of the giblets : take them up with a skimmer...
Page 173 - Chop very fine half a dozen eschalots, and add them to half an ounce of pepper and salt mixed, strew some of the mixture at the bottom of the dish, then a layer of steak, then some more of the mixture, and so on...

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