The Chicago Herald Cooking School: A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private ... Named; Originally Published in the Chica - Hardcover
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Excerpt from The Chicago Herald Cooking School: A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private Entertainments, With Minute Instructions for Making Every Article Named; Originally Published in the Chicago Daily Herald
Cut the vegetables in pieces and cook each kind separately if practicable; the be'ets at any rate must be kept apart, and the cabbage should be drained of the first water and finished boiling in a second or with the meat. Pare the potatoes before cooking, steam them and serve them whole.
When all are done place all the vegetables in sections to themselves on a large platter, slice the beef and pork and lay on the top and send to table hot.
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The Chicago Herald Cooking School A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private Named Originally Published in the Chica
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The Chicago Herald Cooking School A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private Named Originally Published in the Chica
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LX-9780365463597
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