London Art of Cookery: Uniting the Principles of Elegance, Taste, and Economy: And Adapted to the Use of Servants, and Families of Every Desc
John Farley, formerly principal cook at the London Tavern, designed his 1811 ""The London Art of Cookery..."" to be a complete source of recipes and cooking information for housewives and domestic servants. Containing ""every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c,"" as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.
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allspice anchovy bacon bake beat beaten beef blades of mace bones bottle brown butter rolled carrots cayenne celery chopped clean close cloves cold cover crust currants dish eschalots fish flour forcemeat fowl fresh butter gallon gently grated bread gravy half a pint half a pound half an hour jelly juice keep ketchup lard lemon lemon peel let it boil let it stand let them stand liquor little salt meat melted butter milk mushrooms mutton nutmeg onions ounce oven oysters parsley pepper and salt pickle piece of butter port wine Pudding puff paste quantity quarter roasted rolled in flour sauce saucepan season serve Seville orange shred simmer skewer skim skin slices soup spoonful stew stewpan stir strain strew sweet herbs sweetbreads tender thick thicken thin thyme veal vinegar wash white pepper white wine yolks