Modern cookery, in all its branches1845 - 80 pages |
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Page 4
... added to it very gradually to render it of the consistency of batter , and it should also be perfectly smooth ; to keep it so , it should be moistened sparingly at first , and beaten with the back of a spoon until every lump has ...
... added to it very gradually to render it of the consistency of batter , and it should also be perfectly smooth ; to keep it so , it should be moistened sparingly at first , and beaten with the back of a spoon until every lump has ...
Page 9
... added to every three quarts of the soup , which , after it has been strained , and cleared from fat , may be thickened with six ounces of fresh butter , worked up very smoothly with five of flour . In twenty minutes afterwards , a ...
... added to every three quarts of the soup , which , after it has been strained , and cleared from fat , may be thickened with six ounces of fresh butter , worked up very smoothly with five of flour . In twenty minutes afterwards , a ...
Page 11
... added , and very frequently afterwards ; indeed , it should scarcely be quitted for a moment until it is ready for table . Skim it carefully , and let it simmer from twenty to five and twenty minutes . This , when the semoulina can be ...
... added , and very frequently afterwards ; indeed , it should scarcely be quitted for a moment until it is ready for table . Skim it carefully , and let it simmer from twenty to five and twenty minutes . This , when the semoulina can be ...
Page 14
... added afterwards if needed ) , two mild onions , a moderate - sized head of celery , two carrots , a small teaspoonful of whole white pepper , and two blades of mace ; and let the soup stew very softly from five to six hours , if the ...
... added afterwards if needed ) , two mild onions , a moderate - sized head of celery , two carrots , a small teaspoonful of whole white pepper , and two blades of mace ; and let the soup stew very softly from five to six hours , if the ...
Page 15
... added ; put in the meat , and half a pint of sherry , simmer the whole from three to five minutes ; dish the soup , and slip into it two or three dozens of delicately fried forcemeat - balls . ( See Chapter VI . ) Pigs ' feet , 8 ; ears ...
... added ; put in the meat , and half a pint of sherry , simmer the whole from three to five minutes ; dish the soup , and slip into it two or three dozens of delicately fried forcemeat - balls . ( See Chapter VI . ) Pigs ' feet , 8 ; ears ...
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Common terms and phrases
almonds anchovies baked beef black pepper bones bread bread-crumbs broth brown gravy cakes carrots catsup cayenne clean cloves cold water colour cooks cream currants cutlets dessertspoonful dish drain eggs ENTREMETS eschalots flavour flour forcemeat four ounces fowl fresh butter fried fruit gently grated rind gravy half a pint half a pound herbs hour isinglass jelly juice lemon lemon-juice lightly mace meat melted butter milk minced minutes mixed mould mushrooms mutton nutmeg onions ounces ounces of butter ounces of sugar oven pared parsley pepper perfectly pickle pint port wine pudding quantity quart receipt rice roast round saltpetre saucepan seasoning sent to table served sieve simmer six ounces skin slice soup spoonful stewed stewpan stir strained sufficient sugar syrup tablespoonful teaspoonful tender thick thickened thin three ounces three quarters throw veal vinegar white pepper white sauce whole yolks
Popular passages
Page 385 - ... from an hour and a quarter to an hour and a half...