Modern cookery, in all its branches1845 - 80 pages |
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Page xiv
... boiling Fish . To render boiled Fish firm To keep Fish hot for table To boil a Turbot Turbot a la Créme Turbot au Béchame To boil a John Dory To boil a Brill Salmon a la Genevoise Crimped Salmon To boil Salmon 47 48 ib . 51 FISH . To boil ...
... boiling Fish . To render boiled Fish firm To keep Fish hot for table To boil a Turbot Turbot a la Créme Turbot au Béchame To boil a John Dory To boil a Brill Salmon a la Genevoise Crimped Salmon To boil Salmon 47 48 ib . 51 FISH . To boil ...
Page xix
... boil a Ham many months ib . 236 Hams superior to Westphalia Hams ( Bordyke receipt ) French receipt for boiling a Ham 247 • 244 . 245 . 246 To roast a Sucking Pig 238 To bake a Ham ib . Baked Pig To boil Bacon ib . Pig a la Tartare ib ...
... boil a Ham many months ib . 236 Hams superior to Westphalia Hams ( Bordyke receipt ) French receipt for boiling a Ham 247 • 244 . 245 . 246 To roast a Sucking Pig 238 To bake a Ham ib . Baked Pig To boil Bacon ib . Pig a la Tartare ib ...
Page xx
... boil Vegetables green Fried Potatoes ( Entremets ) Mashed Potatoes 303 ib . ib . English Potato Balls 304 To boil Potatoes ( genuine Irish Potato Boulettes ( good ) ( Entre- receipt ) ib . mets ) ib . To boil Potatoes ( Lancashire re ...
... boil Vegetables green Fried Potatoes ( Entremets ) Mashed Potatoes 303 ib . ib . English Potato Balls 304 To boil Potatoes ( genuine Irish Potato Boulettes ( good ) ( Entre- receipt ) ib . mets ) ib . To boil Potatoes ( Lancashire re ...
Page xxi
... boil Asparagus 308 Asparagus - points dressed like ib . Truffles . 309 Peas ( Entremets ) . To boil Green Peas Green Peas a la Française , or French fashion ( Entremets ) . ib . Green Peas with cream ( Entre- mets ) To boil French Beans ...
... boil Asparagus 308 Asparagus - points dressed like ib . Truffles . 309 Peas ( Entremets ) . To boil Green Peas Green Peas a la Française , or French fashion ( Entremets ) . ib . Green Peas with cream ( Entre- mets ) To boil French Beans ...
Page 18
... Boil three pounds of them in water for ten minutes ; lift them out , and slice them into three pints of boiling stock ; when they have stewed gently in this from fifteen to twenty minutes , press them , with the soup , through a fine ...
... Boil three pounds of them in water for ten minutes ; lift them out , and slice them into three pints of boiling stock ; when they have stewed gently in this from fifteen to twenty minutes , press them , with the soup , through a fine ...
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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...