The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years: A Work Published by the Order of the French Minister of the Interior, on the Report of the Board of Arts and ManufacturersBlack, Parry, and Kingsbury, 1812 - 164 páginas |
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Términos y frases comunes
alimentary substances Appert apricots aroma artichokes asparagus bath black grapes boil an hour boiler boiling water bottles and jars broth bunches cauliflowers celery chervil clamart cold water cool cork cork the bottles cream degree of heat drained dressed eggs Epinards evaporation experiments filled flavour French beans fresh butter fricasee furnished gather grape syrup gravy green peas half an hour haricot Herbs hour's boiling iron wire isinglass jelly Julienne kinds liquor litre luted manner Maritime Prefect means meat milk mode neck nectarine operation peach pears pieces placed plants plums Pot-au-Feu poultry precaution preparatory process prepared principle put in bottles quantity quarter Red Currants ripe saucepan season served shake sieve skim skin soon sorrel squeezed stalk stances stewed stool stopper strained succory sufficient sugar taken three-fourths took truffles turnips vacancies vege vegetable soup vessels water-bath whey White and Red whole Windsor Beans withdraw the fire