The Lady's Assistant for Regulating and Supplying Her Table, Being a Complete System of Cookery, ... Published from the Manuscript Collection of Mrs. Charlotte Mason, ... the Fourth Edition
The Lady's Assistant for Regulating and Supplying Her Table, Being a Complete System of Cookery, ... Published from the Manuscript Collection of Mrs. Charlotte Mason, ... the Fourth Edition
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1787 Excerpt: ...yolks and whites together, with a little basket-salt, and stir in by degrees the juice and water; set on a stew-pan with some rich' mutton gravy, pour in the eggs, and keep stirring it well together, that it may not thicken at the bottom or fides of the pan: when they are done, put them into a small dish. To pickle ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1787 Excerpt: ...yolks and whites together, with a little basket-salt, and stir in by degrees the juice and water; set on a stew-pan with some rich' mutton gravy, pour in the eggs, and keep stirring it well together, that it may not thicken at the bottom or fides of the pan: when they are done, put them into a small dish. To pickle Eggs. BOLL the eggs very hard; peel them, and put them into $b)d water, shifting them till they are cold. Make a pickle ef white wine vinegar, a blade of mace, a bunch of sweet herbs, and a little whole pepper; take the eggs out of the water, and put them immediately into the pickle, which must be hot; stir them a good while, that they may look all alike; untie the herbs and spread them over the top of the pot, but cover them with nothing else till they are turned brown: they will be fit to eat in nine or ten days. Bruise some cochineal; tie it up in a rag; dip it in the vinegar, and squeeze it gently over the eggs, and then let the rag lie in the pickle. This is a great addition. K A B B I T, S. To choose Rabbits. TH E rules are the same for choofing Rabbits as for Hares. To boil Rabbits, BEFORE they are boiled, hold the heads for a sew minutes in a saucepan of water that is boiling, which will prevent the disagreeable appearance they otherwise have on cutting up; then boil them half an hour or thereabouts, according to their fize. Sattce for a boiled Rabbit. PEEL any quantity of.onions, and boil them in a great deal of water: shift your water, let them boil about two hours, and then take them up, and throw them into a cullender to drain. With a knise chop them on a board, and rub them through a cullender; put them into a saucepan, just shake a little flour over them, put in a little milk or cream, with a good piece of butter, and a little salt; ...
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Add this copy of The Lady's Assistant for Regulating and Supplying Her to cart. $27.59, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2010 by Gale Ecco, Print Editions.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Add this copy of The Lady's Assistant for Regulating and Supplying her to cart. $36.85, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2018 by Gale Ecco, Print Editions.
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Add this copy of The Lady's Assistant for Regulating and Supplying Her to cart. $41.70, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2018 by Gale Ecco, Print Editions.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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All Editions of The Lady's Assistant for Regulating and Supplying Her Table, Being a Complete System of Cookery, ... Published from the Manuscript Collection of Mrs. Charlotte Mason, ... the Fourth Edition
