id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
mdp.39015069200114	Radcliffe, M.	A modern system of domestic cookery : or, The housekeeper's guide, arranged on the most economical plan for private families containing the most approved directions for purchasing, preserving, and cooking butcher's meat, fish, poultry, and game ; the best mode of trussing and carving ; the art of composing the most simple and highly finished broths, gravies, soups, and sauces ; the mysteries of potting and pickling ; the art of making all sorts of confectionary and pastry ; an improved method of making British wines and cordials ; instructions for brewing and baking ; and observations on culinary poisons : a complete family physician, and instructions to female servants in every situation, showing the best methods of performing their various duties, the whole thing being the result of actual experiments : to which are added, as an appendix, some valuable instructions on the management of the kitchen and fruit gardens / by M. Radcliffe 	1824		.txt	text/plain	240686	12193	85	of gravy into a stew-pan, an onion chopped fine, two spoonful of catsup, some pepper and salt, six small pickled cucumbers cut in thin slices, and the gravy that comes from the beef Chop fat and lean pork together; season it with sage, pepper, and salt, and you may add two or three berries of allspice: half fill hog's guts that have been soaked and made extremely clean; or the meat may be kept in a very small pan pepper and salt; to this some cooks add a little catsup, or finely chopped parsley, grated lemon peel, and juice; let it boil green sage leaves, put them into a stew-pan with four spoonfuls of water, simmer gently for ten minutes, then put in a teaspoonful of pepper and salt, and one ounce of fine breadcrumbs; mix well together; then pour to it a quarter of a pint	./cache/mdp.39015069200114.pdf	./txt/mdp.39015069200114.txt