The Art of Cookery Made Plain and Easy
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, fricasses, ragouts. The Alexandria edition. 1805.
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The Art of Cookery Made Plain and Easy: Excelling Any Thing of the Kind Ever ...
Hannah Glasse,Mrs Glasse
No preview available - 2006
almonds anchovy bake bason baste beat beaten beef blades of mace broil brown bundle of sweet butter rolled chopped clean cloth cloves cold cover it close cover them close crust currants dish drain eggs fish four fowl gallon glass gravy half a pint half a pound Hannah Glasse isinglass jelly juice keep lemon let it boil let it stand let them stand liquor little salt Madeira wine meat milk mutton nutmeg onion orange ounce oven oysters parsley peel pepper and salt pickle piece of butter pound of butter pound of sugar Pudding quarter roast rolled in flour rose-water sauce sauce-pan scald season Seville orange sieve skim skin slices slow fire spoonfuls stew stew-pan stir strain sweet herbs Sweetbreads syrup take half tender thick thicken thin throw Turkey veal venison vinegar wash white-wine wine yeast yolks