The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds.

  • Reynolds, M. A.
Date:
[1850?]
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds. 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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    PAGE. Ground-rice milk . . ib. Mustard whey . . ib. A very refreshing drink . . ib. Butter milk . . 248 OF BEEF . . . ib. Rump of beef . . ib. Boiled beef . . , 249 Rump of beef a-la-modo, &c. ib. Neat’s tongue with fine herbs . 250 „ with parsley . 251 OF YEAL . . . ib. Breast of veal, fried . . ib. Veal cutlet, breaded and boiled . 252 Fricandeau of veal . . 253 Fried calves’ feet . . ib. OF MUTTON . . .254 Hashed mutton . . ib. Minced mutton . . ib. Neck of mutton with parsley . 255 Hashed mutton, with cucumbers ib. Neck, or loin of mutton . . 256 Mutton sliced en marinade . ib. Boiled shoulder of mutton . 258 Shoulder of mutton, with onions ib. Sheeps’ tongues . . 259 Sheeps’ brains and small onions ib. Boiled sheeps’ kidneys . 260 OF LAMB . . . ib. A quarter of lamb, various ways ib. Fried slices of lamb . . 261 Lambs’ heads . . ib.