Cookery and Pastry |
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Common terms and phrases
almonds amongst apples bafting beef berries Borecole bread brown butter caft Celery Chervil chooſe cinnamon clean clofe cloſe cloves cold collops cover currants cut fome difh diſh dram eggs Endive falt and fpices falt and mixed fame fauce fcrape fcum feafon fearce fhred fkins flices flour flow fire fmall fmooth foup fpices and falt fpoonfuls fqueeze freſh fresh butter ftir ftrain ftrew fuet fure fweet cream fweeten fyrup grate gravy half a mutchkin half a pound hare jelly juice keep ketchup lemon lemon-peel let it boil let them boil let them ftand little falt meat milk mince mixed fpices muſt mutchkin Mutton nutmeg onions orange ounces oven parfley paſte peafe pepper pickle piece of butter pigeons pound of fugar preferve Pudding put in fome roaft ſeaſon ſkins Skirrets ſtock take a pound taſte thick thicken thin flices Turnips Veal venifon vinegar yolks