Chapter

05 - Frying Batters. Stuffing and Seasonings

Name: The Cook's Guide and Housekeeper's & Butler's Assistant
Author: Charles Elmé Francatelli

Chapter 51868 edition

Frying Batter ~ German ~ Italian ~ Yorkshire Pudding ~ Suet Pudding ~ Veal Stuffing ~ Bread Crumbs ~ Fried ~ Sage-and-onion Stuffing ~ Stuffing for Hares ~ Cold Marinade Pickle. Mirepoix, or Foundation for flavouring Sauces or Game Soups.

Source and transcription details

Source: Francatelli, 1868 edition
Content status: transcription
Review status: imported-unreviewed
Legacy file: public/chapter05.html
Legacy revision: 8531e8373e9b
Source checksum: 0329223257778646a63470d4144923e49aec6f48c2da7040681a6114dcaaa892
Legacy text checksum: ba3c2681c60e4b634ae88438bb07a7fdcd81e39b2eef83c5b0afeea32842af93

Cite this page

05 - Frying Batters. Stuffing and Seasonings. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.

https://www.thecooksguide.com/chapter05.html