The Art of Cookery ... By a Lady [i.e. Hannah Glasse]. The Second Edition

Anchovy Bacon bafte bake beat beaten Mace Beef Blades of Mace Brown Bundle of Sweet Butter rolled Chickens chopped clean Cloves cold cover it clofe Cruft Crumbs of Bread Currants cut fmall Difh Diſh drefs Eggs feafon fend fhake fhred flice flow Fire foftly fome Force-Meat Fowl freſh fry'd ftir ftrain Garnish with Lemon grated Gravy Half a Pint Half a Pound juft lard Lemon Lemon-peel let it boil let it ftand Liquor little Flour little Pepper little Piece little Salt Meat melted Butter Milk Mushrooms muſt Mutton Nutmeg Onion Ounce Oven Palate Parfley Pepper and Salt Pickle Piece of Butter Pigeons Pudding Quart Quarter Ragoo Red Wine roaft rolled in Flour Sauce Sauce-pan Seville Orange Sewet Slices Soop Spoonfuls Stew-pan Sugar Sweet Herbs Sweetbreads thefe thick thin Thyme Truffles Veal Vinegar Water White Wine Yolks