The London Art of Cookery; And Housekeeper's Complete Assistant, on a New Plan. Made Plain and Easy to the Understanding of Every Housekeeper, Cook, and Servant in the Kingdom

The London Art of Cookery; And Housekeeper's Complete Assistant, on a New Plan. Made Plain and Easy to the Understanding of Every Housekeeper, Cook, and Servant in the Kingdom

By (author) 

List price: US$22.54

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

Description

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. 1792 edition. Excerpt: ...ftrew the reft of your fpice over them. Put in a quarter of a pound more of butter in little bits, take half an ounce of truffles and morels, and boil them in a quarter of a pint of water. Pour the water into the pie, cut the truffles and morels very fmall, and throw them all over the pie. Then have ready twelve eggs boiled hard, of which take only the hard yolks, and lay them over the pie. Pour in a gill of white wine, cover your pie, and bake it. When the cruft be done, the pie will be enough. Four large blades of mace, and twelve pepper-corns, with, a rea-fpoonful of fait, will be fufficient. Onion Pie., PEEL fqme onions, and wafh and pare fome potatoes, and cut them into flices; alfo pare fome apples, (lice them. Make a good cruft, cover your difl). 'and lay a quarter of a pound of butter all over. Take 'a quarter of an ounce of mace beaten fine, a nutmeg 'grated, a tea-ipoonfu of.beaten pepper, and rhree tea-lpoonfujs of lalt. Mix all together, and ftjew fome over the butter. Lay a layer of potatoes, a layer of onions, a layer of apples, then'a layer of eggs, and Io on till you have filled your pie, ftrewing a little of the feafoning between each layer, and a quarter of a pound of butter in bits, with fix fpoonfuls of water. Clofe your pie, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apple's, and twelve eggs, will be fufficient. Cherry Pie. HAVING made a good cruft, lay a little of it round the fides of your difh, and throw fugar at the bottom'. Then lay in your fruit, and fome fugar at the top. 'A few fed currants put along with the cherries make an agreeable addition. Then put on your lid, and bake it in a flack oven. A plumb pie or goojeberry pie may be made in the fame manner. lf you would have the...show more

Product details

  • Paperback | 136 pages
  • 189 x 246 x 7mm | 254g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236677293
  • 9781236677297