The Art of Cookery Made Plain and Easy ... The Twentieth EditionJames Donaldson, 1791 - 440 pages |
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Common terms and phrases
almonds anchovy bafte bake beat beef black pepper blades of mace butter rolled chopped clean cloſe cloves cold cover it clofe cruft currants difh diſh drefs eggs fack fauce fauce-pan feafon few-pan fhake fhred fide fieve fkim fkin flices flir flow fire foftly fome foup four fowl fpoonfuls ftew ftir ftrain fuet fweet herbs fweeten fyrup Garnish grated gravy half a pint half a pound half an hour juft juice keep lemon let it boil let it ftand let them ftand liquor little falt meat melted butter milk muſt mutton nutmeg onion orange ounce oven palate parfley peel pepper and falt pickle piece of butter pint of cream pound of butter pound of fugar pudding quart quarter roaft rofe-water rolled in flour Seville orange ſmall ſpoon tender thefe thick thin throw truffles veal vinegar white wine yolks