The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin
The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin
The book The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin was written by author Here you can read free online of The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin a good or bad book?
Where can I read The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin for free?
In our eReader you can find the full English version of the book. Read The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin
In our eReader you can find the full English version of the book. Read The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin
What reading level is The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin book?
To quickly assess the difficulty of the text, read a short excerpt:
Let it boil till it be of a good thickness, and like a fine cream.
Eel Soup.
TAKE a pound of eels, which will make a pint of good soup, or any greater weight of eels, in proportion to the quan- tity of soup intended to be made ; to every poui^d of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of sweet herbs. Cover them close, and let them boil till half the liquor is wasted. Then strain it, and toast some bread ; cut it s...mall, lay the bread into the dish, and pour in the soup.
Muscle Soup.
WASH an hundred of muscles very clean, put them into a stewpan, and cover them close. Let theifi stew till they open ; then pick them out of the shells, strain 'the liquor through a fine lawn sieve to your muscles, and pick out the beard or crab, if any. Take a dozen crayfish, beat them fine with a dozen of almonds blanched, and beat fine: then take a small parsnip, and a carrot scraped, and cut it into thin slices, and fry them brown with a little butter : take two pounds of any fresh fish, and boil them in a gallon of water, with a bundle of sweet herbs, a large onion stuck with cloves, whole black and white pepper, a little parsley, and a little piece of horse-ra- dish.
What to read after The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin?
You can find similar books in the "Read Also" column, or choose other free books by John Farley to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Let it boil till it be of a good thickness, and like a fine cream.
Eel Soup.
TAKE a pound of eels, which will make a pint of good soup, or any greater weight of eels, in proportion to the quan- tity of soup intended to be made ; to every poui^d of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of sweet herbs. Cover them close, and let them boil till half the liquor is wasted. Then strain it, and toast some bread ; cut it s...mall, lay the bread into the dish, and pour in the soup.
Muscle Soup.
WASH an hundred of muscles very clean, put them into a stewpan, and cover them close. Let theifi stew till they open ; then pick them out of the shells, strain 'the liquor through a fine lawn sieve to your muscles, and pick out the beard or crab, if any. Take a dozen crayfish, beat them fine with a dozen of almonds blanched, and beat fine: then take a small parsnip, and a carrot scraped, and cut it into thin slices, and fry them brown with a little butter : take two pounds of any fresh fish, and boil them in a gallon of water, with a bundle of sweet herbs, a large onion stuck with cloves, whole black and white pepper, a little parsley, and a little piece of horse-ra- dish.
What to read after The London Art of Cookery And Domestic Housekeepers Complete Assistant Unitin?
You can find similar books in the "Read Also" column, or choose other free books by John Farley to read onlineMoreLess
Write Review:
User Reviews: