The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Sect. 2.-Utensils

3 pages in this part of The British Cookery Book.

Sect. 2.-Utensils

47. FOR ROASTING OR BAKING, the kind of grate is of the utmost importance: it being impossible without a good one to turn out a…

Sect. 2.-Utensils (For boiling meat and poultry)

84. The utensils for boiling meat and poultry are very simple, consisting only of round or oval saucepans of various sizes, which are…

Sect. 2.-Utensils (Required are chiefly)

528. THE UTENSILS required are chiefly the various sized stewpans; but for browning over certain dishes a salamander is almost imperatively…

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