The New England Cook Book, or Young Housekeeper's Guide

The New England Cook Book, or Young Housekeeper's Guide

3.31 (19 ratings by Goodreads)
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"[...]brown on both sides take it up, stir about half a tea cup of clear water into the gravy, then mix a tea spoonful or two of flour with a little water and turn it in, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the meat. Some people dip the veal into the white of an egg and roll it in pounded bread crumbs before cooking it. It takes nearly an hour to cook this dish. 10. Calf's Head. Boil the head two hours together with the lights and feet, put in the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it. When these are done take them up and[...]."show more

Product details

  • Paperback | 98 pages
  • 152 x 229 x 5mm | 141g
  • Createspace
  • United States
  • English
  • black & white illustrations
  • 1507528558
  • 9781507528556

Rating details

19 ratings
3.31 out of 5 stars
5 21% (4)
4 26% (5)
3 26% (5)
2 16% (3)
1 11% (2)
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