Alphabetical Guide to Sailors' Cookery for the Use of Stewards and Cooks on Cargo-carrying Vessels |
Common terms and phrases
add a little apples bacon baking powder basin beat beef beef tea boiling water bread crumbs brown flour brown sugar butter cakes carrot cayenne pepper clean fat cloves cold water condensed milk cooked cornflour currants curry custard dough eggs fish forcemeat fowl fresh gently grate of nutmeg gravy greased half a pound half a teaspoonful hot fat hour lemon little butter little flour little lime juice little nutmeg little salt little water mash mutton onion oven parsley pastry Peel pepper and salt pie dish piece of butter pinch of salt pint pork potatoes pound of flour PUDDING puff paste quarter rice roll sauce sauce boat saucepan season with pepper serve hot simmer six ounces skin slices small piece soak soup sprinkle a little steak steam stew stewpan stir strain suet tablespoonful Take one pound tartaric acid teaspoonful thicken turnip twenty minutes vinegar wash yeast yolk