Note 8 — IV THE SCIENCE OF SAVORY COOKING
Reading edition
Sir Henry Thompson devotes six valuable pages of his "Food and Feeding" (Chap. V. and Appendix) to the subject of stewing and braising.
Reading edition
Sir Henry Thompson devotes six valuable pages of his "Food and Feeding" (Chap. V. and Appendix) to the subject of stewing and braising.