The Cook's Oracle: Containing Receipts for Plain Cookery on the Most Economical Plan for Private Families, Also the Art of Composing the Most Simple, and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavoring Essences : the Quantity of Each Article is Accurately Stated by Weight and Measure, the Whole Being the Result of Actual Experiments Instituted in the Kitchen of a Physician
A. Constable & Company, Edinburgh, and Hurst, Robinson & Company, Cheapside, 1822 - Cookery, English - 545 pages
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Allspice Anchovy bake Bay leaf Beef Black Pepper broiled Broth brown Butter Catsup Cayenne Cayenne Pepper Celery chopped clean cold water colour Cook Cookery cover Curry Powder dish drachm dressed Dutch oven Eggs Fish flavour flour Forcemeat fresh fried garnish gently grated Gravy hair sieve half a pint Hash Herbs hour inch juice Lemon Peel let it boil let it simmer liquor Meat melted butter Milk minced minutes Mushroom Catsup Mutton nice Nutmeg Onions ounce of Butter ounces Oysters Palate Parsley Pease pepper and salt pickle pieces Port wine Potatoes Poultry pound Pudding Puff Paste quart quarter ready Receipt relish roast Sauce saucepan savoury scum season Shallot skim slices Soup Spice spoon stew stewpan stir Stomach strain Sugar Sweet tablespoonful taste teaspoonful tender thick thicken Veal Vinegar warm wash Wine Winter Savory yolk