| 951 |
To Boil Rabbits
|
8 |
6 |
success
|
| 952 |
To Boil Rice for Mulligatawny Soups, or for Curries
|
3 |
6 |
success
|
| 953 |
To Boil Salmon
|
6 |
9 |
success
|
| 954 |
To Boil Salt Fish
|
3 |
10 |
success
|
| 955 |
To Boil Sea-Kale
|
5 |
4 |
success
|
| 956 |
To Boil Soles
|
0 |
6 |
success
|
| 957 |
To Boil Sprouts, Cabbages, Savoys, Lettuces, or Endive
|
1 |
9 |
success
|
| 958 |
To Boil Turnips
|
2 |
3 |
success
|
| 959 |
To Boil Vegetables Green
|
5 |
4 |
success
|
| 960 |
To Boil Whitings
|
5 |
6 |
success
|
| 961 |
To Boil Windsor Beans
|
8 |
10 |
success
|
| 962 |
To Bone a Fowl or Turkey Without Opening It
|
0 |
9 |
success
|
| 963 |
To Bone a Shoulder of Veal, Mutton, or Lamb
|
3 |
6 |
success
|
| 964 |
TO BONE FOWLS FOR FRICASSEES, CURRIES, AND PIES.
|
0 |
2 |
success
|
| 965 |
To Bottle Fruit for Winter Use
|
14 |
19 |
success
|
| 966 |
To Broil a Chicken or Fowl
|
20 |
25 |
success
|
| 967 |
To Broil Beef Steaks
|
13 |
16 |
success
|
| 968 |
To Broil Mutton Cutlets
|
12 |
15 |
success
|
| 969 |
To Broil or Fry Pork Cutlets
|
9 |
10 |
success
|
| 970 |
To Choose Maccaroni and Other Italian Pastes
|
0 |
7 |
success
|
| 971 |
To Clear Vegetables from Insects
|
2 |
4 |
success
|
| 972 |
To Colour Almonds or Sugar-Grains, or Sugar-Candy, for Cakes, or Pastry
|
6 |
8 |
success
|
| 973 |
To Cook Eggs in the Shell Without Boiling Them
|
0 |
7 |
success
|
| 974 |
To Dress a Loin of Mutton Like Venison
|
8 |
4 |
success
|
| 975 |
To Dress Beef Tongues
|
2 |
9 |
success
|
| 976 |
To Dress Cold Calf’s Head or Veal À La Mâitre D’Hôtel
|
17 |
11 |
success
|
| 977 |
To Dress White Bait
|
4 |
9 |
success
|
| 978 |
To Dry Cherries with Sugar
|
2 |
8 |
success
|
| 979 |
To Dry Green Gooseberries
|
3 |
6 |
success
|
| 980 |
To Dry Imperatrice Plums
|
3 |
6 |
success
|
| 981 |
To Dry or Preserve Mogul Plums in Syrup
|
3 |
12 |
success
|
| 982 |
To Dry Ripe Gooseberries with Sugar
|
3 |
11 |
success
|
| 983 |
To Fillet Anchovies
|
3 |
10 |
success
|
| 984 |
To Freshen Stale Bread (and Pastry, etc.), and Preserve It from Mould
|
0 |
4 |
success
|
| 985 |
To Fry Cod's Sounds in Batter
|
0 |
1 |
success
|
| 986 |
To Fry Eels
|
11 |
13 |
success
|
| 987 |
TO FRY HADDOCKS
|
0 |
1 |
success
|
| 988 |
To Fry Jerusalem Artichokes
|
3 |
4 |
success
|
| 989 |
To Fry Perch or Tench
|
4 |
3 |
success
|
| 990 |
To Fry Plaice or Flounders
|
4 |
4 |
success
|
| 991 |
To Fry Salmon and Other Fish in Oil (To Serve Cold)
|
2 |
5 |
success
|
| 992 |
To Fry Salmon and Other Fish in Oil (To Serve Cold)
|
2 |
6 |
success
|
| 993 |
To Fry Smelts
|
4 |
7 |
success
|
| 994 |
To Fry Whitings
|
9 |
9 |
success
|
| 995 |
To Garnish and Ornament Hams in Various Ways
|
0 |
6 |
success
|
| 996 |
To Heighten the Colour and the Flavour of Gravies
|
12 |
9 |
success
|
| 997 |
To Keep Bread
|
0 |
4 |
success
|
| 998 |
To Know When Bread Is Sufficiently Baked
|
0 |
2 |
success
|
| 999 |
To Mash Turnips
|
5 |
8 |
success
|
| 1000 |
Tomata and Other Chutnies
|
15 |
4 |
success
|
