Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained |
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Common terms and phrases
added almonds anchovies baked beef black pepper boiling water bones bread bread-crumbs broth brown cakes carrots cayenne celery cherries clean cold water colour cook cream currants deep dish dessertspoonful dish drain eggs ENTREMETS eschalots excellent fire fish flavour flesh flour forcemeat four ounces fresh butter fried fruit gently gravy half a pint heat herbs hour isinglass jelly juice lemon lemon-juice lightly mace meat melted butter milk minced mixed mould mushrooms nutmeg onions ounces ounces of butter ounces of sugar oven pared parsley pepper perfectly pint port wine pudding quantity quart quarter receipt rind roast salt sauce saucepan season sent to table served sieve simmer six ounces skin slices soup spoonful stewed stewpan stir strained sufficient sugar syrup tablespoonful teaspoonful tender thick thickening thin three ounces throw tureen veal vinegar white pepper whole wine yolks