Finally available, a high quality book of the original classic edition of Miss Leslie's New Cookery Book. It was previously published by other bona fide publishers, and is now, after many years, back in print.
This is a new and freshly published edition of this culturally important work by Eliza Leslie, which is now, at last, again available to you.
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Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside Miss Leslie's New Cookery Book:
Look inside the book:
BAKED SOUP.—On the days that you bake bread, you may have a dish of thick soup with very little trouble, by putting into a large earthen jug or pipkin, or covered pan, the following articles:—Two pounds of fresh beef, or mutton, cut into small slices, having first removed the fat; two sliced onions and four carrots, and four parsnips cut in four; also, four turnips, six potatos pared and cut up, and half a dozen tomatos, peeled and quartered. ...Put them into a stew-pan, with one or two large slices of cold boiled ham cut into little bits; eight or ten large tomatos; an onion sliced; a bunch of pot-herbs,(cut up;) a small green pepper, (the seeds and veins first extracted;) half a dozen blades of mace; a table-spoonful of lard or of fresh butter, rolled in flour; or a handful of grated bread-crumbs.