The Modern Cook, 第 1 卷

Ake fome alfo Beef blanch blanch'd boil'd Cardoons Champignons Chervil Chibbol Chickens Chitterlings Cloves Cocks-Combs colour Cray-fifh Crufts crums of Bread Cullis cut fmall cut into flices difh diſh Effence of Ham Endive Entry of Pigeons feafon feafon'd ferve it hot filk firft Courſe firſt fkim flices of Bacon flices of Ham flices of Veal flow fire foak foftly fome flices fome good Broth forc'd Meat Forcemeat Fowls French Rowl ftir ftrain fweet Herbs garniſh green Onions half hot for Entry Juice Ladleful lard Lemon let it ftew Livers minced moiſten Muſhrooms muſt Mutton Onions cut Oyfters Parfley Partridges Pepper pick pick'd piece Porringer Pottage pound put fome Ragout reliſhing roafted Salpicon Salt Sauce ſeaſon ſerve ſmall ſome Soops Spice ſtew Stew-pan ſtick ſweet Sweetbreads tafte take fome Terrine theſe tridges Trufles trufs Turkey uſe Veal and Ham Veal Gravy Water Yolks of Eggs young Partridges young Turkey