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. 6. the Principles of Stewing

1 page in this part of The British Cookery Book.

Sect. 6. the Principles of Stewing

94. Under this head is comprised slowly-boiled or stewed meats, served with their gravy, and generally flavoured with vegetables of some…

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