id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056925682	Buckmaster, J. C. .	Buckmaster's cookery : being an abridgment of some of the lectures delivered in the cookery school at the international exhibition for 1873 and 1874 : together with a collection of approved recipes and menus 	1874		.txt	text/plain	65758	4953	83	the soup), a small piece of butter, add a quarter pint thoroughly mixed, add a little soup and stir; remove bread, water, pepper, salt, butter, flour, sugar, and such meat and vegetables into good food by making soups stewpans, good stock, constant stirring of the vegetables while stewing in the butter to prevent burning, stir till it comes to the boil, then add a small teaspoonful of loaf-sugar. Add three pints of boiling water, and salt and pepper to taste. Melt an ounce and a half of butter in a threequart stewpan, stir in some flour till nicely browned, three pints of boiling water, a little salt and pepper, into small slices, and boil till they are cooked, add boiling a few minutes, then strain into another stewpan, and let the sauce cool before adding the meat A little fennel blanched for a few minutes in boiling water and finely minced, then stirred into the	./cache/nyp.33433056925682.pdf	./txt/nyp.33433056925682.txt