The Art of Cookery, Made Plain and Easy ... By a Lady. (H. Glasse.) The Fifth Edition, with Additionssold at Mrs. Ashburn's China Shop, 1755 - 334 pages |
Common terms and phrases
Anchovy Bacon bafte bake beat beaten Mace Beef Blades of Mace Brown Bundle of Sweet Butter rolled chopped clean cloſe Cloves cold cover it clofe Cruft Crumbs of Bread Currants cut fmall Difh Diſh drefs Eggs feafon fend ferve fhake fhred flice flow Fire foftly fome Force-Meat Fowl fry'd ftir ftrain Garnish with Lemon grated Gravy Half a Pint Half a Pound juft lard let it boil let it ftand Liquor little Flour little Nutmeg little Pepper little Piece little Salt Meat melted Butter Milk Muſhrooms muſt Mutton Nutmeg Onion Ounce Oven Oyfters Palate Parfley Pepper and Salt Pickle Piece of Butter Pudding Quart Quarter Red Wine roaft rolled in Flour Sauce Sauce-pan Sewet Slices ſmall Soop Spoonfuls ſtew Stew-pan Sugar Sweet Herbs Sweetbreads tender thefe thick thin Thyme Truffles Veal Vinegar Water White Wine Whole Pepper Yolks