The Lady's Own Cookery Book, and New Dinner-Table Directory;

In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

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Published: 1844
Language: English
Wordcount: 161,756 / 443 pg
Flesch-Kincaid Reading Ease: 88.6
LoC Category: TX
Downloads: 1,211
Added to site: 2009.06.26
mnybks.net#: 24533
Genre: Cooking

NCLUDING NOT ONLYTHE RESULT OF THE AUTHORESS’S MANY YEARS OBSERVATION,EXPERIENCE, AND RESEARCH,BUT ALSO THECONTRIBUTIONSOF AN EXTENSIVE CIRCLE OF ACQUAINTANCE:ADAPTED TO THE USE OFPERSONS LIVING IN THE HIGHEST STYLE,AS WELL AS THOSE OFMODERATE FORTUNE.

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ce for ib. Consommé ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. ----, brown ib. ----, à la reine ib. ----, turkey 191 ---- of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib. Devonshire sauce 192 Ducks, sauce for ib. Dutch sauce ib. ---- sauce for fish ib. ---- sauce for meat or fish ib. ---- sauce for trout 193 Egg sauce ib. Exquisite, the ib. Fish sauce ib. ---- sauce, excellent white 196 ----, white sauce for, with capers and anchovies ib. ----, stock ib. Forcemeat balls for sauces ib. Fowls, white sauce for 197 ---- of all kinds, or roasted mutton, sauce for ib. General sauce 198 Genoese sauce, for stewed fish ib. German sauce 198 Gravy, beef ib. ---- beef, to keep 199 ----, brown ib. Green sauce, for green geese or ducklings ib. Ham sauce 200 Hare or venison sauce ib. Harvey's sauce ib. Hashes or fish, sauce for ib. ----, white, or chickens, sauce for ib. Horseradish sauce ib. Italian sauce 201 Ketchup ib. Lemon sauce ib. Liver sauce for boil

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