The art of cookery / by John Mollard.

  • Mollard, John.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery / by John Mollard. 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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    Potato balls, 291.' Potted beef, 78. (another way), 79. cheese, 183. larks, or small birds, 64. veal, 94. Potting, To clarify butter for, 283. Poultry, Game, &c. 46 to 68. Observations on, 46. Directions for, plain boiled, 46. roasting, 47. Pound cake, 238. Preserves, &c. 250. Puddings, 210, Pointings a la reine, 210. Other Puddings will be found under the names of the prin- cipal articles they are made of, as Calf's feet pudding. &c. Puff for a journey, 205. paste, To make, 192. French, 192. Puffs, Carraway, 262. Curd, 262, French, 228. Fried, with sweetmeats, 229. Lemon, 228. with chickens, &c. 205. forcemeat of vegetables, 206 . Pullets, a la Montmorenci, 55. roasted with batter, 52. with oyster sauce, 49. Pulpton of apples, 251. chicken, rabbits, &c. 204. Punch, Milk, 114. Pyramid of paste, 284. (another way), 285. tongue with turnips, 114. Quails, 63. Quaking pudding, 221. Queen sauce for chickens, &e. 126. Quince jam, 279. Rabbits, 67. en galantine, 68. Fricassee of, (while), 51. (brown), 51. larded, 67. Matelote of, 68. with onions, 68. Raised pies, various sorts, 200 to 203. crust, Directions for making, 203.