The Complete Cook: Plain and Practical Directions for Cooking and Housekeeping; with Upwards of Seven Hundred Receipts: Consisting of Directions for the Choice of Meat and Poultry; Preparations for Cooking, Making of Broths and Soups; Boiling, Roasting, Baking, and Frying of Meats, Fish, &c., Seasonings, Colourings, Cooking Vegetables; Preparing Salads, Clarifying; Making of Pastry, Puddings, Gruels, Gravies, Garnishes, &c., And, with General Directions for Making Wines. With Additions and Alteratons |
Common terms and phrases
allspice almonds anchovy apricots bain-marie bake beat beef black pepper boiling water bottle brandy butter cakes catsup celery cherries chopped cinnamon clean cloves cold water colour cook cover cream crust currants dish drachm drain dressed eggs fire fish flavour flour four ounces fresh fruit gallon ginger gravy gum Arabic half a pint half a pound heat hour isinglass jelly juice let it boil liquor loaf sugar meat melted butter milk minutes mould mutton nutmeg onions orange ounces ounces of butter oven parsley paste pepper pickle pieces pint potatoes pounds of sugar powder pudding puff paste quantity quart quarter Raspberry Ratafia rind roast salt sauce saucepan season sifted simmer skim skin slices soup spoonful stew stew-pan stir strain sweet syrup table-spoonful tender thick thin three ounces veal vegetables vinegar warm wash wine yeast yolks