The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most Economical Plan for Private Families, Also the Art of Composing the Most Simple, and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavouring Essences ...
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Allspice Anchovy Bacon bake Bay leaf Beef Black Pepper boiling water Bread broil Broth brown Butter Catsup Cayenne Cayenne Pepper Celery chopped clean cold water colour Cook Cookery cover Curry Powder dish drachm dressed Dutch oven Eggs Fish flavour flour Forcemeat fresh fried garnish gently Gravy hair sieve half a pint Hash herbs inch juice keep Lemon Peel let it boil let it simmer liquor Meat melted butter Milk minced minutes Mushroom Catsup Mutton nice Nutmeg Onions ounce of Butter ounces oven Oysters palate Parsley Pease pepper and salt Pickle pieces Port wine Potatoes Poultry pound Powder Pudding Puff Paste quart quarter ready Receipt relish roasting Sauce saucepan savoury scum season Shallot skim slices Soup Spice spoon Steaks stew stewpan stir strain Sugar Sweet tablespoonful taste teaspoonful tender thick thicken Veal Vinegar warm wash Wine yolk