The American System of Cookery

... napkin and slide the fish on a white napkin , neatly folded on a large dish ; garnish with sprigs of parsley , and serve , Fresh shad , haddock , and whiting are considered by some persons better for salting a night before cooking .

The American System of Cookery


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The American System of Cookery
Language: en
Pages: 126
Authors: Mrs. T. J. Crowen
Categories: Cooking, American
Type: BOOK - Published: 1864 - Publisher:

Books about The American System of Cookery
American Lady's System of Cookery
Language: en
Pages: 460
Authors: Mrs. T. J. Crowen
Categories: Cooking, American
Type: BOOK - Published: 1860 - Publisher:

Books about American Lady's System of Cookery
Masters of American Cookery
Language: en
Pages: 424
Authors: Mary Frances Kennedy Fisher
Categories: Cooking
Type: BOOK - Published: 2005-01-01 - Publisher: U of Nebraska Press

Ever since American soldiers returned home after World War II with a passion for pÛtä and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have
The Australian Captive; Or, an Authentic Narrative of Fifteen Years in the Life of W. J. ... Edited by I. Chamberlaine
Language: en
Pages: 12
Authors: William JACKMAN, Israel CHAMBERLAYNE
Categories: Australia
Type: BOOK - Published: 1853 - Publisher:

Books about The Australian Captive; Or, an Authentic Narrative of Fifteen Years in the Life of W. J. ... Edited by I. Chamberlaine
The Life of Major General Zachary Taylor
Language: en
Pages:
Authors: H. MONTGOMERY (of Auburn.)
Categories: Australia
Type: BOOK - Published: 1851 - Publisher:

Books about The Life of Major General Zachary Taylor