Select Search
World Factbook
Roget's Int'l Thesaurus
Bartlett's Quotations
Respectfully Quoted
Fowler's King's English
Strunk's Style
Mencken's Language
Cambridge History
The King James Bible
Oxford Shakespeare
Gray's Anatomy
Farmer's Cookbook
Post's Etiquette
Brewer's Phrase & Fable
Bulfinch's Mythology
Frazer's Golden Bough
All Verse
Anthologies
Dickinson, E.
Eliot, T.S.
Frost, R.
Hopkins, G.M.
Keats, J.
Lawrence, D.H.
Masters, E.L.
Sandburg, C.
Sassoon, S.
Whitman, W.
Wordsworth, W.
Yeats, W.B.
All Nonfiction
Harvard Classics
American Essays
Einstein's Relativity
Grant, U.S.
Roosevelt, T.
Wells's History
Presidential Inaugurals
All Fiction
Shelf of Fiction
Ghost Stories
Short Stories
Shaw, G.B.
Stein, G.
Stevenson, R.L.
Wells, H.G.
Reference
>
Farmer's Cookbook
>
FISH AND MEAT SAUCES
> Egg Sauce I
Caper Sauce
Egg Sauce II
CONTENTS
·
BIBLIOGRAPHIC RECORD
Egg Sauce I
To Drawn Butter Sauce add two “hard-boiled” eggs cut in one-fourth inch slices.
CONTENTS
·
BIBLIOGRAPHIC RECORD
Caper Sauce
Egg Sauce II
Click
here
to shop the
Bartleby Bookstore
.
Welcome
·
Advertising
·
Terms of Use
· © 2009
Bartleby.com
