The British Museum Cookbook |
Contents
INTRODUCTION PAGE | 6 |
CLASSICAL GREECE | 20 |
ANCIENT EGYPT | 36 |
Copyright | |
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½ teaspoon 20 minutes Adjust the seasoning Apicius approximately Bake bay leaves beans black pepper boil and simmer bowl bread breadcrumbs bring brown cheese chicken chilis cloves cloves garlic continue to cook cookery cooking juices cool coriander cover cream deep frying dish drain fillets finely chopped fish fl oz flavour flour fruits ful medames g 2 oz garlic Gas Mark ginger Heat the oil honey khoresh lamb leeks lemon juice meal meat Melt microwave milk mixture ml 10 fl mushrooms olive oil oz 1/4 cups oz butter parsley pastry peeled pine nuts potatoes purée raisins recipes Remove rice roast roughly chopped salad salt and pepper seasoning to taste serve at once SERVES SIX skin slightly slow cooker soaked soup soya sauce spices spinach spoon stew stirring sugar syllabub tablespoons tablespoons olive oil teaspoon teaspoon dried teaspoon ground vegetable walnuts warm white wine wholemeal yoghourt