The Art of Cookery ... A New Edition, EtcJ. Johnson, 1803 - 419 pages |
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Common terms and phrases
anchovy bacon bafte bake beat beaten mace beef blades of mace brown bundle of fweet butter rolled catchup Cayenne pepper celery chickens chopped clean cloſe cloves cold cover it clofe cruft crumbs of bread difh diſh drefs eggs fauce fauce-pan feafon fend ferve fhake fhred fide fieve fkim flices flow fire foftly fome force-meat foup fowl fpoonful freſh ftew ftew-pan ftir ftrain fuet fugar fweet herbs Garnish with lemon grated gravy half a pint half a pound juft juice lemon lemon-peel let it boil let it ftand liquor little falt little pepper meat milk mushrooms muſt mutton nutmeg onion ounce oven parfley pepper and falt pickle piece of butter pleaſe Pudding quart quarter ragoo red wine roaft rolled in flour round ſeaſon ſkin ſmall ſpoonful ſtew ſweet tender theſe thick thin truffles veal vinegar white wine yolks