The Cook's Oracle
This edition of WIlliam Kitchiner's The Cook's Oracle, the American verison of the seventh edition published in 1830, is a complete reference of English cookery in the nineteeth century. An optician, inventor of telescopes, amateur musician and exceptional cook, Kitchiner was famous in the 19th century, both in England and America. In this work, he presents the recipes he cooked himself (the Prince Regent, later King George IV of England, was a frequent dinner guest), as well as directions on how to cook these recipes in the most efficient and economical way.
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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 half a pint hash herbs horseradish inch juice keep kitchen lemon lemon-peel let it boil let it simmer liquor meat melted butter milk minced minutes mushroom catchup mutton nice nutmeg onion ounce of butter ounces oven oysters palate parsley pease peel pepper and salt pickle pieces port wine potatoes poultry pound powder pudding puff paste quart quarter 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