Leng's Cookery Book: A Clear Guide to Household Cookery, High-class Cookery, Invalid Cookery, Vegetarian Cookery, Jewish Cookery , Menus for Dinner and Supper Parties, Breakfast and Dinners for a Month...
J. Leng & Company, 1908 - Cookery - 144 pages
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allow apples arrowroot baking powder basin Beat beef boiling water bread crumbs brown butter cake carrot castor sugar celery cheese Cod steaks cold water cooked cool cornflour cover cream cream of tartar currants custard Cutlets dessertspoonful dish dripping eggs fire fish flavour flour forcemeat French dressing fried fruit gently gill ginger greased half an hour Haricot Bean jelly layer Lemon Jelly lemon juice macaroni meat melted minced mixture moderate oven mutton onion parsley peel pepper and salt pie-dish pinch of salt pint milk potatoes poultice Pudding quart rhubarb rice rind Roast roll Salad salt and pepper saucepan sausages Savoury serve sieve simmer skin slices small pieces soda soup sponge cake spoonful sprinkle steak stew stir strain syrup tablespoonful teacupful teaspoonful tender thick toast tomatoes turnip vinegar wash white sauce yolk