The Art of Cookery, Made Plain and Easy ... By a Lady (Mrs. Glasse.) A New Edition, EtcW. Strahan, 1778 - 397 pages |
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almonds anchovy bafte bake beat beaten beef blades of mace brown butter rolled celery chickens chopped clean cloſe cloves cold cover it clofe cruft currants difh diſh drefs eggs fack fauce fauce-pan feafon ferve feven fieve firft fkim flices flour flow fire fmall fome force-meat foup fowl fpoonfuls freſh ftew ftew-pan ftir ftrain fuet fugar fweet herbs fyrup Garnish grated gravy half a pint half a pound juft juice keep lemon lemon-peel let it boil let it ftand liquor little falt mace meat milk mushrooms muſt mutton nutmeg onion ounce oven parfley peel pepper and falt pickle piece of butter pippins pleaſe pound of fugar preferve pudding quart quarter quinces ragoo roaft rofe-water rolled in flour ſkin ſmall ſpoonfuls ſtew tender theſe thick thin throw truffles turkey uſe veal vinegar white-wine wine yolks