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A Shilling Cookery For the People
12014-01-04T21:17:42-08:00Paige Morgan3961c61364934dc0c99434825931770c0552877612071Text (Bibliographic view)plain2014-01-04T21:17:42-08:00Paige Morgan3961c61364934dc0c99434825931770c05528776Title: A Shilling Cookery For The People: Embracing An Entirely New System Of Plain Cookery And Domestic Economy Author: Alexis Soyer Publisher: Geo. Routledge & Co., Farringdon Street
Publication Date: 1854 Publication Location: London Genre: Cookbook Literary/Historical ID: H
12014-01-04T21:48:49-08:00A plate of assorted vegetables2Offerplain2014-02-26T10:09:42-08:00Type: Good
Excerpt: "Add two cloves and about two ounces of carrot, and the same of turnip, leeks, celery, or a quarter of a pound of one of them, if you cannot get the variety. To add more zest to the flavour, add the smallest quantity of thyme, winter savory, or a bay leaf. You are, no doubt, aware that at present, in most market towns, an assorted lot of vegetables may be obtained at one penny per plate, and sometimes at one halfpenny. This second lesson is very important, as it gives you the key whereby you may vary the flavour of every kind of soup."
12014-01-04T21:32:33-08:00A hare (meat)2Offerplain2014-01-04T21:34:33-08:00Type: Good
Excerpt: "When I buy a hare, as I sometimes do, for two shillings, skinning it myself, and selling the skin for fourpence, I save all the blood in a pie-dish, take out the heart and liver, removing the gall; I then cut the hare into two, across the back, close to the last ribs, and cut this part into pieces, using it for soup, and the hindpart I keep for roasting the following day."
Bibliographic DataContained in:A Shilling Cookery For The People: Embracing An Entirely New System Of Plain Cookery And Domestic EconomyLocation: p. 15