The Art of Cookery Made Plain and Easy

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Prospect Books, 1983 - Cookery - 220 pages
The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.

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Contents

T O drefs Scotch Collops 13 To ftew Beef Gobbets
22
To collar a Breaft of Veal ib A forced Leg of Lamb
28
To roaft a Pig with the Hair on 33 A green Goofe
43
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