A Complete System of Cookery, on a Plan Entirely New, Consisting of Every Thing that is Requisite for Cooks to Know in the Kitchen Business: Containing Bills of Fare for Every Day in the Year, and Directions to Dress Each Dish; Being One Year's Work at the Marquis of Buckingham's from the 1st of January to the 31st of December, 1805 |
Common terms and phrases
Appendix Apple Pie Artichoke Bottoms asparagus peas bacon Basket of Pastry Beef Steaks Beef Tremblanc Beshemell BILL OF FARE bones braised Breast of Veal broiled butter cabbage Cauliflower Celery Chickens Chine of Mutton Collops coulis croutons cucumbers Cutlets Daube dish Emince Fillet of Veal Flamond Fondues French Beans Fricandeau Fricassee glaze Goose Ham braised Hare Haricot Haricot Beans Haunch of Venison Italian sauce Jelly la Beshemell Lamb Cutlets larded Leg of Lamb lemon let it boil Leveret Loin of Veal Maccaroni Mince Pies Mock Turtle Mushrooms Neck of Mutton Neck of Veal Neck of Venison Omelet onions Orange Oysters parsley Partridges Pâtés pepper and salt Petit Pâtés Pheasant Pigeons put a little Rabbits Raggoo Melé raised Pie Reine removed with FISH Salsifie Savoy Cake SECOND COURSE shalot Shoulder of Lamb sorrel sauce Soup Santé Souties Spring Soup Stewed Peas stewpan stove Sweetbreads Tartlets Truffles Turkey Turtle Wild Ducks Woodcocks