Note 280-‡ — GRAVIES AND SAUCES. (continued 2)
Reading edition
The economist may take the thick remains that wont pass through the sieve, and pound it with some flour, and make anchovy paste, or powder. See Nos. 434 and 435.
Reading edition
The economist may take the thick remains that wont pass through the sieve, and pound it with some flour, and make anchovy paste, or powder. See Nos. 434 and 435.