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

Stuffings, Forcemeats, Etc

1 page in this part of The British Cookery Book.

Stuffings, Forcemeats, Etc

simmer till smooth; add a tea-spoonful of essence of anchovy to a tureenful, and, if it is liked, a little walnut or mushroom ketchup. For…

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