The cook's oracle: containing receipts for plain cookery on the most economical plan for private families, also, the art of composing the most simple, and most highly finished broths, gravies, soups, sauces, store sauces, and flavoring essences : the quantity of each article is accurately stated by weight and measure, the whole being the result of actual experiments instituted in the kitchen of a physician
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Allspice Anchovy Bacon Bay leaf Beef Black Pepper bread crumbs broil Broth brown butter Catsup Cayenne Cayenne Pepper Celery Chops clean cold water colour Cook Cookery cover dish drachm dressed Dutch oven Eggs Epicure Fish flavour flour Forcemeat fresh fried garnish gently Gravy hair sieve half a pint Hash Horseradish hour juice keep Lemon Peel let it boil let it simmer liquor Meat melted butter minced minutes Mushroom Catsup Mutton nice Nutmeg Obs.—This Onion ounce of Butter Oysters Palate Parsley Pease pepper and salt pickle pieces Port wine Portable Soup Potatoes Poultry pound Powder Pudding quart quarter Ragout Receipt relish roast Sauce saucepan savoury scum season Shallot skim slices Soup Spice spoon Steaks stew stewpan stir Stomach strain tablespoonful tammis taste teaspoonful tender thick thicken Turtle Veal Vegetables Vinegar warm wash Wine yolk
Page ii - Co. of the said district, have deposited in this office the title of a book, the right whereof they claim as proprietors, in the words following, to wit : " Tadeuskund, the Last King of the Lenape. An Historical Tale." In conformity to the Act of the Congress of the United States...
Page 14 - At supper this night he talked of good eating with uncommon satisfaction. "Some people (said he,) have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly will hardly mind anything else.
Page 15 - I could write a better book of cookery than has ever yet been written ; it should be a book upon philosophical principles. Pharmacy is now made much more simple. Cookery may be made so too.
Page 261 - ... well together ; when thoroughly mixed, pour in a little of the gravy ; stir it well together, and add the remainder by degrees; set it over the fire, let it simmer gently for fifteen or twenty minutes longer, and skim off the fat, &c. as it rises ; when it is about as thick as cream, squeeze it through a tamis, or fine sieve, and you will have a fine, rich brown sauce, at a very moderate expense, and without much trouble.
Page 268 - Cut in square pieces, half an inch thick, two pounds of lean veal, half a pound of lean ham ; melt in a stew-pan two ounces of butter ; when melted, let the whole simmer until it is ready to catch at the bottom (it requires great attention, as, if it happen to catch at the bottom of the stew-pan, it will spoil the look of your sauce) ; then add to it three...
Page 120 - The same pickle may be used repeatedly, provided it be boiled up occasionally with additional salt to restore its strength, diminished by the combination of part of the salt with the meat, and by the dilution of the pickle by the juices of the meat extracted. By boiling, the albumen, which would cause the pickle to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.
Page 33 - I have a large house, yet I should hardly prevail to find one visitor, if I were not able to hire him with a bottle of wine...
Page 201 - Nos. 420, 421, 422, &c. cover it close, set it by the side of the fire, and let it simmer very gently (so as not to waste the broth) for four or five hours, or more, according to the weight 'of the meat; strain it through a sieve into a clean and dry stone pan, and set it in the coldest place you have.
Page 207 - ... it up, cut the stuffing in slices, and put it in to warm, then take it out, and lay it round the edge of the dish, and put the poultry in the middle; carefully skim the fat off the gravy, then shake it round well in the stew-pan...