High-class Cookery Recipes: As Taught in the School
W.H. Allen, 1885 - 163 стор.
These recipes were taught at the Kensington School in England. This coveted book was used by English immigrants and many other Victorian housewives.
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add the cream Anchovy bake basin Bengal Bouquet Garni Bread-crumbs brown sauce buttered paper Carrot Castor Sugar Cayenne Cayenne Pepper Celery cheese chicken chopped parsley cloth cold water cooked custard cutlets Demy 8vo Dictionary dish Eggs English Fcap fillet fire fish Four Eggs Gelatine gill of Cream hair-sieve Half a pint Half a pound Half a teaspoonful Half an ounce Illustrations India Ingredients jelly juice Lemon lemon-juice let it boil Lobster Melt the butter minutes mould Nutmeg Onion ounce of Flour ounces of Butter ounces of Castor oysters Parmesan Cheese parsley Pepper and Salt Peppercorns Persian pieces Post 8vo potatoes Pudding Quarter Quenelles saucepan Second Edition serve Shalot Sherry slices Soufflee soup stewpan stiff froth stir strain tablespoonful Tarragon teaspoonful Three Eggs Three ounces Thyme Tomato Translated Truffles Vanilla Vinegar vols W. H. ALLEN whipped White Sauce whites of egg yolks yolks of egg
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