The young cook's guide; with practical observations : a new treatise on French and English cookery, combining economy with elegance. To which is added an appendix, containing M. Appert's method of preserving fruit without sugar. The rudiments of ices and many useful performances in the art of confectionary / by I. Roberts.
- Roberts, I.
- Date:
- 1836
Licence: Public Domain Mark
Credit: The young cook's guide; with practical observations : a new treatise on French and English cookery, combining economy with elegance. To which is added an appendix, containing M. Appert's method of preserving fruit without sugar. The rudiments of ices and many useful performances in the art of confectionary / by I. Roberts. Source: Wellcome Collection.
Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
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![SALSIFIS A LA BECHAMEL. IS—Salsify, with White Sauce. This root is to be boiled until quite tender; take off the ski cut them of an equal length, and serve a bechamel sauce ov them (No 7). ASPERGES. ] 9—Asparagus. Asparagus are eaten in many different ways ; the largest are esteemed best; boil them in salt and water about a quarter of an hour, and serve them with a toast. When the dinner is returned to the kitchen, it is highly neces- sary to put into the larder such of the dishes as may answer for a second dinner; the remainder I particularly advise should be nicely re-dished, and served comfortably to the domestics. Bill of Faee foe March. First Course. Vermicelli soup. Fish. Two Removes. Rump of beef stewed. Loin of veal, a la bechamel.](https://iiif.wellcomecollection.org/image/b21471733_0047.jp2/full/800%2C/0/default.jpg)
