Modern Cookery, for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained
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added anchovies bacon baked beef black pepper boiling water bones bread bread-crumbs broil broth brown gravy carrots cayenne pepper celery Chapter chili vinegar clean cloves cold water colour cook cream crumbs cutlets delicate dessertspoonful dish drain dressed eggs eschalots excellent fillet fish flavour flesh flour forcemeat fowl fresh butter fried gently gravy half a pint heat hour joint juice lemon lemon-juice liquor little salt lobster mace meat melted butter minutes mixed mushroom catsup mutton nutmeg onions ounces ounces of butter oven oysters parsley peppercorns perfectly pint port wine pounded mace quantity quarts receipt roast round saltpetre saucepan savoury herbs season sent to table served sieve simmer skim skin slices soup spoonful stewed stewpan stir strain sufficient tablespoonful teaspoonful tender thick thickening three quarters tureen veal veal gravy vegetables vinegar wash white pepper whole yolks