Published 1863
by [H. B. Ashmead] in Philadelphia .
Written in English
Edition Notes
| Series | Philadelphia. Union League. Pamphlets. 1863-1866., v. 1, no. 8 |
| Contributions | Rosecrans, William S. 1819-1898., Dickinson, Daniel S. 1800-1866., Delaware. Governor, 1863-1865 (William Cannon), YA Pamphlet Collection (Library of Congress) |
| Classifications | |
|---|---|
| LC Classifications | E458.3 .S26 |
| The Physical Object | |
| Pagination | 16, [1] p. |
| Number of Pages | 16 |
| ID Numbers | |
| Open Library | OL6921390M |
| LC Control Number | 02025805 |
| OCLC/WorldCa | 4332735 |
A Savoury Dish for Loyal Men [Delaware Governor, (William C, Ya Pamphlet Collection (Library of Congr, Rosecrans, William S (William Starke)] on *FREE* shipping on qualifying offers. A Savoury Dish for Loyal MenFormat: Paperback. Savoury dish for loyal men. Philadelphia: Printed for gratuitous distribution, (OCoLC) Document Type: Book: All Authors / Contributors: William S Rosecrans; Daniel S Dickinson; William Cannon; Delaware. Governor ( Cannon); United States. Army. Pennsylvania Infantry Regiment, th (). Savoury dish for loyal men. Philadelphia [H.B. Ashmead] (OCoLC) Material Type: Internet resource: Document Type: Book, Internet Resource: All Authors / Contributors: Henry Buckley Ashmead; William S Rosecrans; Daniel S Dickinson; Delaware. Governor ( Cannon); YA Pamphlet Collection (Library of Congress). See what's new with book lending at the Internet Archive. A line drawing of the Internet Archive headquarters building façade. An illustration of a magnifying glass. An illustration of a magnifying glass. A Savoury Dish for Loyal Men Item Preview remove-circle Share or Embed This Item.
Savoury dish definition: Food that is prepared in a particular style or combination can be referred to as a dish. | Meaning, pronunciation, translations and examples. (Redirected from Savoury (small dish)) A savoury is the final course of a traditional British formal meal, following the sweet pudding or dessert course. The savoury is designed to "clear the palate" before the Port is served. It generally consists of salty and plain elements. I made it up in a pinch during a brunch party, and it was the only dish that was finished! I like to use a dense buttermilk bread for this recipe, and a thick blue cheese dressing. By AMANDA; Grandma's Stuffing. This is a stuffing that my grandmother used to make . Serve as a splendid side dish to fish or meats. By Lise Peter; WATCH. Lemon Caper Butter Sauce. Chef John's lemon-caper butter sauce, flavored with summer savory, is the perfect accompaniment to sauteed sole. By Chef John; White Bean Soup. A delicious white bean and corn soup, seasoned with garlic, savory, and thyme. Tastes even better the.
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