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allspice almonds anchovies apples bacon bake baste beat beef blanch boil bones braise bread brown butter cakes carrots chitterlings clove clove of garlic cold colour cook cover cream crums currants dish dressed eggs excellent farce fillets fire fish flavour flour fowl fresh fricassee fried fruit garlic garnish glaze gravy half a pound jelly juice lard lemon-juice let it cool liver mace marinade meat milk minced mould mushrooms mutton nice nutmeg onions ounces oven oysters parings parsley paste pepper pickle pieces pillau pint port wine potatoes powder Prepare pudding puff paste quantity quart ragout rasped rice roasted salpicon salt sauce scallions season serve sift sugar simmer skin slices soup spices spinach spoonful stew stewpan strain strew sugar sweet herbs sweetbreads thicken truffle turnips veal vegetables venison vinegar wine yolks
Page 5 - When goods increase, they are increased that eat them: and what good is there to the owners thereof, saving the beholding of them with their eyes?
Page 23 - Have therefore ever more care that thou be beloved of thy wife, rather than thyself besotted on her ; and thou shalt judge of her love by these two observations: first, if thou perceive she have a care of thy estate, and exercise herself therein ; the other, if she study to please thee, and be sweet unto thee in conversation, without thy instruction; for love needs no teaching nor precept.
Page 549 - Prepared calves-feet, apples, currants, raisins, and sugar, of each a pound ; beef suet, two pounds; with a rasped nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, lemon zest, and a little salt.
Page 101 - Be not among winebibbers, among riotous eaters of flesh ; for the drunkard and glutton shall come to poverty, and drowsiness shall clothe a man with rags.
Page 128 - They have a proverb here that fruit is gold in the morning, silver at noon, and lead at night.
Page 483 - Beat half a pound of butter to a cream ; add half a pound of...
Page 434 - A GOOSE. Truss the goose as for boiling, cover it with bacon, and tie it up; cover the saucepan with bacon; put in a sprinkle of sweet herbs, a carrot cut in dice, and two bay leaves; lay in the goose and giblets; cover with bacon; moisten with as much stock as will cover the goose ; let it boil ; cover with buttered paper and a close cover, and set it on a hot...
Page 297 - Wash the whole in a quantity of water; drain them; put a quarter of a pound of butter into a stewpan, and...
Page 373 - Cut up two carrots, three onions, six shalots, a single clove of garlic, and put them into a stewpan with a piece of butter, a bunch of parsley, and a bundle of sweet herbs ; fry the whole for a few minutes ; then add, very gradually, two bottles of any light wine or of cider.