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The Art of Cookery Made Plain and Easy
By
Hannah Glasse
Published
1747
About
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Recipes
Contents
« Previous
To boil Camphire Roots
Next »
To make Ketchup to keep twenty years
In this section
To make Ketchup to keep twenty years
Fish Sauce to keep the whole Year
To pot Dripping to fry Fish, Meat, or Fritters, &c
To pickle Mushrooms for the Sea
To make Mushroom Powder
To keep Mushrooms without Pickle
To keep Artichoke Bottoms dry
To fry Artichoke Bottoms
To Ragoo Artichoke Bottoms
To fricasee Artichoke Bottoms
To dress Fish
To bake Fish
To make a Gravy Soop
To make Peas Soop
To make a Pelow
To make Pork Pudding, or Beef, &c
To make a Rice Pudding
A Suet Pudding
A Liver Pudding boiled
An Oatmeal Pudding
An Oatmeal Pudding to bake
A Rice Pudding baked
A Peas Pudding
A Fowl Pye
A Cheshire Pork Pye for Sea
To make Sea Venison
To make Dumplings when you have White Bread
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