The Art of Cookery Made Plain and EasyThe first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts. |
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The Art of Cookery, Made Plain and Easy, by a Lady [h. Glasse] Hannah Glasse No preview available - 2018 |
Common terms and phrases
Anchovy Anne Wilson Bacon bafte bake beat Beef Blades of Mace Brown Bundle of Sweet Butter rolled Chickens chopped clean cloſe Cloves cold cover it clofe Cruft Crumbs of Bread cut fmall Difh Diſh Eggs Elizabeth David feafon fhake foftly fome Force-Meat Fowl freſh Butter fry'd ftew ftir ftrain Garnish with Lemon grated Gravy half a Pint half a Pound Hannah Glasse juft Ketchup Lemon Lemon-peel let it boil let it ftand Liquor little Flour little Pepper little Piece little Salt Meat melted Butter Milk Mushrooms muſt Mutton Nutmeg Onion Ounce Oven Parfley Pepper and Salt Pickle Piece of Butter Pippins Pudding Quart quarter Ragoo recipe roaft rolled in Flour Sauce Sauce-pan Seville Orange Slices Soop Spoonfuls ſtew Stew-pan Sugar Sweet Herbs Sweetbreads thick thin Thyme Truffles Veal Vinegar Water White Wine whole Pepper Yolks