The Practice of Cookery, Pastry, and Confectionary ... Illustrated with Plates ...

anchovies apples bacon ham bake beat butter beef bones breast Brown Sauce butter and flour carrot cast Cayenne pepper chop chopin quart cinnamon clean cloves cold collops cover cream currants dish fish force-meat four ounces fowl fresh butter Fricassee garnish gill glass of white half a mutchkin half a pint half a pound hour jelly juice ketchup legs lemon let it boil liquor little butter little salt liver mace meat minced mixed spices mutchkin half pint mutchkin pint mutton nutmeg onions orange oven oysters pare parsley pepper and salt pickles piece of butter pigeons Pudding puff paste roasted round salt and spices scum shallots sieve skewer skin soup spices and salt squeeze steaks stew stir strain strew suet sugar sweet butter sweet herbs syrup thick thicken thin slices turnip veal gravy Venison vinegar Wash white pepper white wine winter savory yolks