The art of cookery, made plain and easy ... By a lady (H. Glasse). The seventh edition1765 |
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anchovy bacon bafte bake beat beaten mace beef blades of mace brown bundle of fweet-herbs butter rolled chickens chopped clean cloſe cloves cold cover it clofe cruft crumbs of bread cut fmall difh diſh drefs eggs fauce fauce-pan feafon fend fhake fhred fide flices flow fire foftly fome foop force-meat fowl fpoonfuls freſh ftew ftew-pan ftir ftrain fuet fugar fweet Garnish with lemon grated gravy half a pint half a pound ib ib juft juſt lemon lemon-peel let it boil let it ftand liquor little falt little flour little pepper little piece meat milk muſhrooms muſt mutton nutmeg onion ounce oven palate parfley peel pepper and falt pickle piece of butter pigeons pudding quart quarter ragoo red wine roaft rolled in flour ſmall ſpoonfuls ſtew tender theſe thick thin thyme truffles veal vinegar white wine whole pepper yolks