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Directions for Cookery, in its Various Branches电子书

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作       者:Leslie, Eliza, 1787-1858

出  版  社:

出版时间:2017-11-28

字       数:59.4万

所属分类: 教育 > 外语 > 实用英语

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Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.
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DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES.

SOUPS.

FISH.

SHELL FISH

DIRECTIONS FOR COOKING MEAT.

BEEF.

VEAL.

MUTTON AND LAMB.

PORK, HAM, ETC.

VENISON, ETC.

POULTRY, GAME, ETC.

GRAVY AND SAUCES.

PLAIN SAUCES.

STORE FISH SAUCES.

CATCHUPS.

MUSTARD AND PEPPER.

VEGETABLES

EGGS, ETC.

PICKLING

SWEETMEATS.

PASTRY, PUDDINGS, ETC.

CAKES, ETC.

WARM CAKES FOR BREAKFAST AND TEA.

DOMESTIC LIQUORS ETC.

PREPARATIONS FOR THE SICK.

PERFUMERY, ETC.

MISCELLANEOUS RECEIPTS.

ADDITIONAL RECEIPTS.

ANIMALS

INDEX

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