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A Shilling Cookery For the People (Bibliographic view)
12014-01-04T21:17:42-08:00Paige Morgan3961c61364934dc0c99434825931770c0552877612072Text (Bibliographic view)plain2014-01-04T21:32:51-08:00Paige 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
12014-01-04T21:32:33-08:00A hare (meat)1Offerplain2014-01-04T21:32:33-08:00Type: Good
Excerpt: "When I buy a hare, as I sometimes do, for two shil lings, 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