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" ... chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece of veal cut very thin, a little mace, two or three cloves, fome... "
The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the ... - Page 76
by Hannah Glasse - 1774 - 384 pages
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The art of cookery, made plain and easy, by a lady [H. GLasse].

Hannah Glasse - 1780 - 352 pages
...herbs, and a piece of carrot, and then pour in я quart <jjf boiling water ; cover it clofe, let it new for a quarter of an hour, then take out the chickens...the gravy boil till it is quite rich and good, then Itrain it oft and put it into your pan again, with two fpoonfiils of red wine, and a few muihrooms...
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The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - Cooking - 1784 - 476 pages
...herbs, and a piece of carrot, and then pour in a quart of boiling water ; cover it clofe, let it flew for a quarter of an hour ; then take out the chickens and ksep them hot : let the gravy boil till it is quite rich and good ; then ftrain it off and put it into...
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The London Art of Cookery, and Housekeeper's Complete Assistant: On a New ...

John Farley - Cooking, English - 1787 - 520 pages
...herbs, and a piece of 'Carrot. Then pour in a quart of boiling water, cover it clofe, and let it flew for a quarter of an hour. Then take out the chickens, and keep them hot; let the gravy boil till it-be quite rich and good, and then ftrain it off, and put it into your pan again, with two fpoonfuls...
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The Universal Cook: And City and Country Housekeeper : Containing All the ...

Francis Collingwood, John Woollams - Cooking - 1792 - 512 pages
...carrot. Then pour in a quart of boiling water, cover it clofe, and let it flew for a quarter of an hour. Take out the chickens, and keep them hot. Let the gravy boil till it is quite rich and good, and then ftrain it off, and put it into your pan again, with two fpoonfuls of red wine, and a few mufhrooms....
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Modern Domestic Cookery, and Useful Receipt Book,: Adapted for Families in ...

William Augustus Henderson - Cooking, English - 1828 - 394 pages
...herbs, and a piece of carrot. Then pour in a quart of boiling water, cover it close, and let it stew a quarter of an hour. Then take out the chickens,...the gravy boil till it is quite rich and good ; then strain it off, and put it into your pan again, with two spoonsful of red wine and a few mushrooms....
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Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families

William Augustus Henderson - Cooking, English - 1847 - 466 pages
...herbs, and a piece of carrot. Then pour in a quart of boiling water, cover it close, and let it stew a quarter of an hour. Then take out the chickens,...keep them hot- let the gravy boil till it is quite ridh and good ; then strain it off, and put it into your pan again, with two spoonsful of red wine...
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