The Lady's, Housewife's, and Cookmaid's Assistant: Or, the Art of Cookery ...

anchovy bafte bake baſte beef black pepper blades of mace brown butter rolled catchup chufe clean clofe cloſe cloth cloves cold cover currants difh diſh drain dredge eggs well beat falt and water fame manner fauce fauce-pan fcum feafon fend fhred fide fieve fkin flice flow fire fmall foak fome force-meat fowl ftew ftir ftrain fuet fugar fweet herbs fyrup Garnish Garnish with lemon gravy half a pint half a pound juice lemon let it boil liquor little falt little nutmeg marjoram meat melted butter Mifs milk mountain wine muſt mutton nutmeg onion ounce oysters parſley paſte pepper and falt pickle piece of butter poffible PUDDING quarter rind of lemon roaft roaſt rolled in flour ſalt ſeaſon Seville orange ſhred ſkin ſmall ſpoon ſtew ſtew-pan ſtirring ſweet thyme uſe veal vinegar warm waſh whole pepper yolks