A New System of Domestic Cookery: Formed Upon Principles of Economy, and Adapted to the Use of Private FamiliesJ. Murray, 1813 - 354 Seiten |
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allspice anchovy bake bason beat beef bit of butter black pepper bone brandy bread broth brown cakes chicken chopped clean cloves colour cover crumbs crust currants dish drain fire fish flavour flour forcemeat four ounces fowl fresh fruit gently glass grated gravy half a pint half a pound half an hour herbs jelly juice keep large spoonful lemon lemon-peel let it boil liquor mace meat melted milk mustard mutton nutmeg onion orange ounces of butter oven oysters parsley peel pickle pint port wine pound of sugar Pudding quantity quarts of water rice roast roll saltpetre sauce saucepan scalded season serve Seville orange shalot sieve simmer skim slices soak soup spoonful stew stew-pan stir strain suet sugar sweet syrup tea-spoonful tender thick thin three quarters veal vinegar warm wash white pepper wine yeast yolks