Receipts in modern cookery : with a medical commentary / by A. Hunter.

  • Hunter, A. (Alexander), 1729-1809.
Date:
1820
Catalogue details

Licence: Public Domain Mark

Credit: Receipts in modern cookery : with a medical commentary / by A. Hunter. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    INDEX A. Address to the Ladies, 223 — 230. Advertisement, 231. Anchovy Sauce, 37. Toast, 107. Apple Pie, French, 162. Archaeus, account of, 108. Dialogue between him and Dr. Franklin, 110 — 117. B. Balnamoon Slunk, 70. Barley Broth, Scotch, 64. Beef, Family, to pickle, 180. Brisket of, stewed, sa- voury, 155. Brisket of, stewed sim- ply, 155. Collops, 198. Gravy, 3. Potted, 84, 94. Rolled, 180. Savoury Hash of, 118, 131. Trembling, 199. Welsh, 203. Beef Steak, to dress, 12. to broil, 14. to fry, 26, Beef steak, to dress hastily in a stewpan, 27. to stew, 48, 49. to stew with cucumbers, 53. to dress on the Moors, 69. Pie, 152. Savoury stewed, 15 Beef Stock for Soups, 1. Beet Root, to stew, 159. Brado Fogado, or stewed Spin- age, 112. Bread for Toast and Butter, 97. Broth, Balnamoon Skink, 70. good, 117. Scotch, 74. Scotch Barley, 64. Sheep’s Head, 64. Veal, 179. Brown colouring for made Dishes, 213. Burdwan, an Indian, 156. an English, 157. Buterham, to prepare, 147. Butter, to melt, 1. burnt, 39. Salt, to make fresh, 219. C. Cabbage, red, to stew, 204.