The Art Of Cookery Made Easy And Refined
John Mollard
2 chapters
17 minute read
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2 chapters
PREFACE.
PREFACE.
The receipts are written for the least possible quantities in the different made-dishes and sauces, it being a frequent error in most of the books that they are too expensive and too long; by which means the art has been rendered intricate in the extreme, both in theory and practice. Independent, also, of a close adherence to any given rules, there are other qualities essential to the completion of a thorough cook; such as, an acute taste, a fertile invention, and a rigid attention to cleanlines
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THE ART of COOKERY.
THE ART of COOKERY.
N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, likewise, that, if not strictly attended to, it will burn. N. B. Let it be of the thickness of light batter. N. B. I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been mo
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