The Art of Cookery Made Easy and Refined: Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman |
Contents
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Common terms and phrases
add a little allspice almonds anchovie bake bay leaves beef benshamelle bit of fresh black pepper boiling lard braise breadcrumbs broil cayenne pepper celery chicken cinnamon clean cloves cold put cover currants deep dish drain them dry eschallots chopped five minutes flour and water forcemeat fowl fresh butter glaize grated nutmeg hair sieve half a pint half a pound ingredients jelly jordan almonds ketchup lard lemon juice lemon peel light forcemeat little salt mace marble mortar meat milk mixture mould mushrooms nutmeg onions orange ounces oven oysters palate parsley pepper and salt pickle pickle cucumbers pieces pound of fresh pound of sifted Pudding puff paste quart quarter roast round sauce boat season sifted sugar simmer skim slices small quantity stew stew them gently stewpan strain the liquor sweetbreads syrup table spoonful TAKE tender thyme truffles veal veal stock vinegar wash whisk wipe them dry