Practical cooking and dinner giving : a treatise containing practical instructions in cooking, in the combination and serving of dishes, and in the fashionable modes of entertaining at breakfast, lunch, and dinner (1877)
Henderson, Mary F. (Mary Foote), 1842-1931 · New York : Harper & Brothers ... · leaf 134
if necessary. French cooks often braise a fillet of beef. I do not like it as well as baking or roasting, as the vegetables and wine destroy the beef’s own fiavor. To Make the Mushroom Sauce. Take a ladleful of stock, free from grease, from the stock- pot ; add to it part of the juice from the can… … decorated as elaborately as one wishes. If, however, the dinner
Cooking, American
Internet Archive · Smithsonian Libraries · Public domain (published before 1931). Free to use for anything.
