The Lady's Assistant for Regulating and Supplying the Table: Being a Complete System of Cookery ... Including the Fullest and Choicest Receipts of Various Kinds
The Lady's Assistant for Regulating and Supplying the Table: Being a Complete System of Cookery ... Including the Fullest and Choicest Receipts of Various Kinds ...
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: ...fresh or pickled mushrooms, all Chopped, the herbs fine; salt, chyan: wipe the rabbits clean; pour the sauce over (hem, with what range or lem6n-juice is agreeable. Rabbits fricasseed white. See Chicken, omitting the pickled mushrooms, Rabbits fricasseed brown. See Chicken. Rabbits pulled. HALF-boil them, with an onion ...
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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: ...fresh or pickled mushrooms, all Chopped, the herbs fine; salt, chyan: wipe the rabbits clean; pour the sauce over (hem, with what range or lem6n-juice is agreeable. Rabbits fricasseed white. See Chicken, omitting the pickled mushrooms, Rabbits fricasseed brown. See Chicken. Rabbits pulled. HALF-boil them, with an onion, a little whole pepper, a bunch of sweet herbs, a piece of lemon-peel; pull the slesh into flakes; put to it a little of the liquor, a piece of butter mixed with flour; pepper, salt, nutmeg, chopped parsley, the liver boiled and bruised; boil this up, waking it round. Portuguese Portuguese Rabbits. TAKE a couple of rabbits, cut off their heads, turn the backs upwards, the two legs stripped to the end, and trussed with two skewers like chickens, the wings turned like the pinions of a chicken; lard and roast them with good gravy: if they are boiled, they should not be larded, but sent to table with bacon or greens, or celery sauce. Rabbits in Cajserole. TAKE a couple of rabbits, divide them into quarters, flour them if they are not larded, and fry them in butter; then put them into a slew-pan, with some good gravy, a glass of white wine; season them with pepper and salt, a bunch of sweet herbs; cover them down close, and let them stew till tender., then take up the rabbits; strain off the sauce, thicken it with butter and flour, and pour it over them. Rabbits Surprize. TAKE two young rabbits and roast them, cut their heads ff very close to the shoulders; take off all the meat from the back, cut it into small pieces; take some milk thickened with a piece of butter rolled in flour, a little nutmeg, and some salt; put in the rabbits, and let them stew fix or eight minutes, till the sauce is as thick as cream; make a sorced-meat with a pound of vea...
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Add this copy of The Lady's Assistant for Regulating and Supplying the to cart. $24.01, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
Add this copy of The Lady's Assistant for Regulating and Supplying the to cart. $34.31, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
Add this copy of The Lady's Assistant for Regulating and Supplying the to cart. $55.18, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2022 by Legare Street Press.
Add this copy of The Lady's Assistant for Regulating and Supplying the to cart. $72.32, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2022 by Legare Street Press.
All Editions of The Lady's Assistant for Regulating and Supplying the Table: Being a Complete System of Cookery ... Including the Fullest and Choicest Receipts of Various Kinds ...
