From Consult me, to know how to cook meats, poultry, fish, game, vegetables, soups, gravies, sauces, meat pies, puddings, foo (1870).
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A historical recipe
Consult me, to know how to cook meats, poultry, fish, game, vegetables, soups, gravies, sauces, meat pies, puddings, foo, by University of Leeds. Library (1870).
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Chop a few mushrooms and shalots ;
put them into a stewpan, with some stock, and a glass of sherry ;
Italy
Saucepan
Chef's knife
Cutting board