Cookery for English Households. By a French Lady

bacon bay-leaf Beignets boil slowly boiling water Bordeaux wine bottles bread-crumbs brisk fire broth Burgundy wine carrots chives chopped cloves cold water cooked court-bouillon Cover the pan custard cut in slices cutlets deep dish dish drain fish five minutes four ounces fresh butter garlic gherkins gill gravy gruyère cheese half a pound half a tumbler half an hour Hors d'œuvre hot lard juice lard large onions lemon let it boil let it remain Let the whole let them boil little salt milk moderate fire nutmeg olive-oil onions ounces of butter ounces of fresh ounces of pounded oven pan and let parsley Peel potatoes Proceed exactly puff paste remoulade remove the pan roast salt and pepper serve shalots sieve simmer six ounces slow fire soup stir syrup table-spoonful of flour take colour thick throw thyme truffles tumbler tureen veal veau vinegar whole boil wooden spoon yolks of eggs