Author: Elizabeth MoxonPublisher: Library of Alexandria
ISBN: 146550995X
Category : Fiction
Languages : en
Pages : 194
Book Description
English Housewifery Exemplified in Above Four Hundred and Fifty Receipts Giving Directions for Most Parts of Cookery
Author: Elizabeth MoxonPublisher: Library of Alexandria
ISBN: 146550995X
Category : Fiction
Languages : en
Pages : 194
Book Description
English Housewifry
Author: Elizabeth MoxonPublisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 328
Book Description
Housewifery
Author: Lydia Ray BalderstonPublisher:
ISBN:
Category : Home economics
Languages : en
Pages : 382
Book Description
English Housewifery
Author: Elizabeth MoxonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 58
Book Description
English Housewifery
Author: Elizabeth MoxonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 276
Book Description
English Housewifery
Author: Elizabeth MoxonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 250
Book Description
English Housewifery, exemplified ... Fourteenth edition, corrected. [With “English Housewifery improved, the seventh edition.”]
![English Housewifery, exemplified ... Fourteenth edition, corrected. [With “English Housewifery improved, the seventh edition.”] PDF](https://books.google.com/books/content/images/frontcover/5E0MmhUwfZ8C?fife=w80-h100)
Author: Elizabeth MoxonEnglish Housewifery Exemplified in Above Four Hundred and Fifty Receipts Giving
Author: Elizabeth MoxonPublisher: Createspace Independent Publishing Platform
ISBN: 9781722752514
Category :
Languages : en
Pages : 184
Book Description
English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving By Elizabeth Moxon 1. To make VERMICELLY SOOP. Take a neck of beef, or any other piece; cut off some slices, and fry them with butter 'till they are very brown; wash your pan out every time with a little of the gravy; you may broil a few slices of the beef upon a grid-iron: put all together into a pot, with a large onion, a little salt, and a little whole pepper; let it stew 'till the meat is tender, and skim off the fat in the boiling; them strain it into your dish, and boil four ounces of vermicelly in a little of the gravy 'till it is soft: Add a little stew'd spinage; then put all together into a dish, with toasts of bread; laying a little vermicelly upon the toast. Garnish your dish with creed rice and boil'd spinage, or carrots slic'd thin.
Author: Elizabeth Moxon
Author: