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The art of carving
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allspice anchovy bake beat beef bit of butter black pepper blades of mace bones bottle brandy bread broth brown cakes Chickens chopped clean cloves colour cover crumbs crust currants custard dish eggs fire fish flavour flour forcemeat four ounces fowls fresh fruit gallons grated gravy half a pint half a pound herbs jelly juice keep ketchup large spoonful lemon lemon-peel liquor mace meat melted milk minutes mutton nutmeg onion ounces of butter oven parsley peel pepper and salt pickle pint pint of water port wine pound of sugar powder Pudding quantity quarter quarts of water rice roasted roll sauce saucepan scalded season serve shalot simmer skim slices soak soup spoonful stew stewpan stir strain suet sweet Sweetbreads syrup tea-spoonful tender thick thin three ounces veal vinegar warm washed white pepper wine yest yolks