The Modern Art of Cookery Improved; Or, Elegant, Cheap, and Easy Methods, of Preparing Most of the Dishes Now in Vogue ... To which is Added, an Appendix, Containing a Dissertation on the Different Kinds of Food, Their Nature, Quality, and Various Uses. By a Physician. And a Marketing Manual, and Other Particulars, by the EditorJ. Newberry; F. Newberry, 1767 - 284 pages |
Common terms and phrases
anchovy bafte bake barberries beat beaten mace beft blade of mace broth brown butter rolled chickens chop chyle clean clofe cloſe cloves cold cream cruft currants difh diſh drefs eels eggs fauce fauce-pan fcum feafon fend fhred fieve fifh fire fix eggs flices fmall fome force-meat foup fowl fpoonful fqueeze freſh fricafsée ftale ftew ftew-pan ftir ftove ftrain ftrew fuet fugar fweet herbs Garniſh gill gravy half a pint half a pound hour infide juice lemon lemon-peel let it boil let it ftand liquor little falt mace meat melted nutmeg onion orange ounce oven oyfters pafte parfly pepper and falt pickle piece of butter pleaſe Pudding quart quarter roaft rolled in flour ſeaſon Seville orange ſmall ſpoonful ſtew tender thefe theſe thick thickneſs truffles uſe veal vinegar waſh white wine whole pepper yolks