Consult me, to know how to cook meats, poultry, fish, game, vegetables, soups, gravies, sauces, meat pies, puddings, food for the sick, &c.; consult me on confectionary ... consult me on household management and economy; ... consult me on diseases and their remedies ... consult me on how to dye ... consult me also on a thousand other things (1870)
University of Leeds. Library · Halifax : William Nicholson and sons · leaf 264
UR. — It may be best Durham flour of mustard by restored by mixing with 15 lbs. of degrees with boiling water to a flour, 1 oz. of magnesia. Leaven proper thickness, rubbing it per- and bake in the usual way. The fectly smooth; add a little salt, loaves will rise well, be spongy and a little… … the ewe is paler, and the texture MUTTON, to choose.— Choose finer. Ram mutton is very strong- it by the fineness of its grain, good flavoured; the flesh is of a deep colour, and firm white fat. It is red, and the fat is spongy. not the better for being young ; if MUTTON, to grill a breast of. of a…
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Internet Archive · University of Leeds Library · Public domain (published before 1931). Free to use for anything.
