The Cook's Oracle; and Housekeeper's Manual: Containing Receipts for Cookery, and Directions for Carving. Also, the Art of Composing the Most Simple and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavouring Essences; Pastry, Preserves, Puddings, Pickles, &c., with a Complete System of Cookery for Catholic Families. The Quantity of Each Article is Accurately Stated by Weight and Measure; Being the Result of Actual Experiments Instituted in the Kitchen of William Kitchiner, M.D.
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allspice anchovy bake beef black pepper boiling water bread bread-crumbs broiled broth brown butter Cayenne Cayenne pepper celery chopped clean cold water colour cook cookery cover curry powder dish drachm dressed Dutch oven eggs epicure eschalot fish flavour flour forcemeat fresh fried garnish gently gravy hair-sieve half a pint half an ounce hash herbs horseradish inch juice lemon lemon-peel let it boil let it simmer liquor meat melted butter milk minced minutes mushroom catchup mutton nutmeg onion ounce of butter ounces oysters palate parsley pease peel pepper and salt pickle pieces port wine potatoes poultry pound powder pudding puff paste quart quarter ragoût receipt relish roast sauce savoury season sieve skim slices soup spice spoon stew stew-pan stir stomach strain sugar sweet table-spoonful taste tea-spoonful tender thick thicken veal vinegar warm wash wine yelk