The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr
The book The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr was written by author Here you can read free online of The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr a good or bad book?
Where can I read The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr for free?
In our eReader you can find the full English version of the book. Read The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr
In our eReader you can find the full English version of the book. Read The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr
What reading level is The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr book?
To quickly assess the difficulty of the text, read a short excerpt:
N.B. These are nice dishes in the pease season.
Scotch Collops.— {No. 517*.) The veal must be cut the same as for cutlets, in pieces about as big as a crown-piece ; flour them well, and fry them of a light brown in fresh butter ; lay them in a stew-pan ; dredge them over with flour, and then put in as much boiling water as will well cover the veal ; pour this in by degrees, shaking the stew-pan, and set it on the fire ; when it comes to a boil, take off" the scum, put in one onion, a blade of m...ace, and let it simmer very gently for three quarters of an hour ; lay them on a dish, and pour the gravy through a sieve over them.
N.B. Lemon-juice and peel, wine, catchup, &c., are some- times added ; add curry powder, No. 455, and you have curry collops.
Feal OZraes.— (No. 518.
Cut half a dozen slices off" a fillet of veal, half an inch thick, and as long and square as you can ; flat them with a chopper, and rub them over with an egg that has been beat on a plate ; cut some fat bacon as thin as possible, the same size as the veal ; lay it on the veal, and rub it with a little of the egg; make a little veal forcemeat, see receipt.
What to read after The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr?
You can find similar books in the "Read Also" column, or choose other free books by William Kitchiner to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
N.B. These are nice dishes in the pease season.
Scotch Collops.— {No. 517*.) The veal must be cut the same as for cutlets, in pieces about as big as a crown-piece ; flour them well, and fry them of a light brown in fresh butter ; lay them in a stew-pan ; dredge them over with flour, and then put in as much boiling water as will well cover the veal ; pour this in by degrees, shaking the stew-pan, and set it on the fire ; when it comes to a boil, take off" the scum, put in one onion, a blade of m...ace, and let it simmer very gently for three quarters of an hour ; lay them on a dish, and pour the gravy through a sieve over them.
N.B. Lemon-juice and peel, wine, catchup, &c., are some- times added ; add curry powder, No. 455, and you have curry collops.
Feal OZraes.— (No. 518.
Cut half a dozen slices off" a fillet of veal, half an inch thick, and as long and square as you can ; flat them with a chopper, and rub them over with an egg that has been beat on a plate ; cut some fat bacon as thin as possible, the same size as the veal ; lay it on the veal, and rub it with a little of the egg; make a little veal forcemeat, see receipt.
What to read after The Cook's Oracle; And Housekeeper's Manual. Containing Receipts for Cookery, And Directions for Carving. Also, the Art of Composing the Most Simple And Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, And Flavouring Essences; Pastry, Pr?
You can find similar books in the "Read Also" column, or choose other free books by William Kitchiner to read onlineMoreLess
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