The London Art Of Cookery And Domestic Housekeeper S Complete Assistant
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The London Art of Cookery and Domestic Housekeeper's Complete Assistant by John Farley Pdf
John Farley, formerly principal cook at the London Tavern, designed his 1811 ""The London Art of Cookery..."" to be a complete source of recipes and cooking information for housewives and domestic servants. Containing ""every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c,"" as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.
The London Art of Cookery and Domestic Housekeeper's Complete Assistant by Adjunct Professor of Biology and History John Farley,John Farley Pdf
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The London Art Of Cookery And Domestic Housekeeper's Complete Assistant: Uniting The Principles Of Elegance, Taste, And Economy: And Adapted To The Use Of Servants, And Families Of Every Description 12 John Farley Printed for Scatcherd and Letterman, 1811 Cooking; Regional & Ethnic; English, Scottish & Welsh; Cookery, English; Cooking / General; Cooking / Regional & Ethnic / English, Scottish & Welsh; Cooking, English
The London Art Of Cookery And Domestic Housekeeper's Complete Assistant by John Farley Pdf
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The London Art of Cookery and Domestic Housekeeper's Complete Assistant by John Farley Pdf
This is a reproduction of the original artefact. Generally these books are created from careful scans of the original. This allows us to preserve the book accurately and present it in the way the author intended. Since the original versions are generally quite old, there may occasionally be certain imperfections within these reproductions. We're happy to make these classics available again for future generations to enjoy!
The London Art of Cookery and Domestic Housekeepers' Complete Assistant by Adjunct Professor of Biology and History John Farley Pdf
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The London Art of Cookery and Domestic Housekeeper's Complete Assistant; Uniting the Principles of Elegance, Taste, and Economy by Adjunct Professor Of Biology And History John Farley Pdf
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1811 edition. Excerpt: ... cream, a piece of butter, the size of a walnut, rolled in flour, and a glass of white wine. Keep shaking the pan all the time one way, till it is thick and smooth; then serve. Fish in general. To fricasee fish in general, melt butter according to the quantity of your fish, and cut your fish in pieces of the length and breadth of three fingers. Then put them and your butter into a stewpan, and put it on the fire: but take care that it does not boil too fast, as that may break the fish, and turn the butter into oil. Turn them often, till enough, having first put in a bunch of sweet herbs, an onion, two or three anchovies cut small, a little pepper and salt, some nutmeg, mace, lemon peel, and two or three cloves; then put in some claret, and let them stew altogether. Beat up six yolks of eggs, and put them in with such pickles as you please, as mushrooms, capers, and oysters. Shake them well together, that they may not curdle; and if you put the spice in whole, take it out when done. The seasoning ought to be stewed first in a little water, and the butter melted in that and the wine before you put your fish in. Jacks eat very well done in this manner. CHAPTER XII. MADE DISHES. PRELIMINARY HINTS AND OBSERVATIONS. As this is one qf the most important chapters in this book, it may not be improper to give the young cook some general hints. It is an important point to take care that all the copper-vessels are well tinned, and kept perfectly clean from any foulness or grittiness. Betore you put eggs or cream into your white sauce, have all your other ingredients well boiled, and the whole of a proper thickness; for neither eggs nor cream will contribute much to thicken it. After you have put them in, do not stir them with a spoon, nor set your...
The London Art of Cookery and Domestic Housekeepers' Complete Assistant by John Farley Pdf
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The London Art of Cookery and Domestic Housekeeper's Complete Assistant by Adjunct Professor of Biology and History John Farley,John Farley Pdf
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
LONDON ART OF COOKERY & DOMEST by John 18th Cent Farley Pdf
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
