American Domestic Cookery: Formed on Principles of Economy, for the Use of Private Families

allspice anchovy bake beat beef bit of butter black pepper blades of mace boiling water bone bottle brandy bread broth brown cakes chicken chopped clean cloves colour cover crumbs currants dish eggs fire 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 ketchup large spoonful lemon lemon-peel let it boil let it stand liquor mace meat milk mutton nutmeg onion ounces of butter oven parsley peel pepper and salt pickle pint port wine powder pudding quantity quarts of water rice roast roll saltpetre sauce saucepan scalded season serve shallot simmer skim slices soak soup spoonful stew stew-pan stir strain suet sugar sweet tea-spoonful tender thick thin three quarters veal vinegar warm wash white pepper wine yeast yolks