id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433017318597	Bishop, Frederick.	The illustrated London cookery book, containing upwards of fifteen hundred first-rate receipts selected with great care, and a proper attention to economy; and embodying all the latest improvements in the culinary art; accompanied by important remarks and counsel on the arrangement and well-ordering of the kitchen, combined with useful hints on domestic economy.  The whole based on many years' constant practice and experience; and addressed to private families as well as the highest circles. By Frederick Bishop ... Profusely illustrated with engravings on wood 	1852		.txt	text/plain	180769	10793	88	pieces, add six quarts of water, three large onions, double the quantity of turnips; put in thyme, parsley, pepper, and salt, half a pound of stock, if water is used instead of stock add a pound of gravy beef, a bunch of sweet herbs, a couple of onions, half a table-spoonful of into the stewpan that has the cut pieces of the head, boil all together; season with sugar, cayenne pepper, and salt, juice of lemon, few minutes, lay it in a dish and pour over it sufficient clarified butter hot, and cover it; let it remain twelve hours, then remove the butter rolled in flour, to thicken with a little pepper and salt; stewwithout suffering it to boil; serve with pickles, or squeeze in half a of veal, into very small pieces, shred lemon peel very fine, grated nutmeg, add salt and half a dozen table-spoonfuls of white stock, or if	./cache/nyp.33433017318597.pdf	./txt/nyp.33433017318597.txt