The Practice of Cookery, Pastry, Pickling, Preserving, &c: Containing Figures of Dinners, from Five to Nineteen Dishes, and a Full List of Supper Dishes; Also a List of Things in Season for Every Month in the Year, and Directions for Choosing Provisions: with Two Plates, Showing the Method of Placing Dishes Upon a Table, and the Manner of Trussing Poultry, &cPeter Hill, Edinburgh, and T. Cadell, London, 1791 - 254 ページ |
多く使われている語句
anchovies apples bafte beat beef bones bread breaft brown butter butter and flour caft chooſe cinnamon clean clofe cloſe cold collops cover currants difh diſh drefs eggs falt and fpices fame fauce fcrape fcum feafon fearce ferve fhred fide fkin flour flow fire fmall fmooth fome foup fowl fpices and falt fpoonfuls fqueeze freſh fresh butter ftand ftew ftir ftock ftrain ftrew fuet fugar fure fyrup garnish grate gravy half a mutchkin half a pound hour jelly juice keep ketchup lemon let it boil let them boil liquor little falt mace Madeira wine mince mixed fpices muſt nutmeg onions ounce oven oysters pafte parfley paſte pepper and falt pickles pidgeons piece of butter pint preferve Pudding puff'd paſte put fome quarter roafted Sauce ſeaſon ſkin ſmall ſpoon ſtew ſtock ſweet thick thicken thin flices uſe veal vinegar Waſh white pepper white wine yolks