Modern cookery, in all its branches1845 - 80 pages |
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Page xvii
... bones • ib . and Hams Dutch , or Hung Beef ib . 184 Baked Marrow - bones Clarified Marrow for keeping . 196 ib . b To choose Veal To take the hair from a Calf's CONTENTS . xvii.
... bones • ib . and Hams Dutch , or Hung Beef ib . 184 Baked Marrow - bones Clarified Marrow for keeping . 196 ib . b To choose Veal To take the hair from a Calf's CONTENTS . xvii.
Page xix
... bone a Fowl or Turkey with- out opening it 254 • Chicken Cutlets ( Entrée ) Another mode of boning a Fowl or Turkey 255 To bone Fowls for Fricassees , Fricasseed Fowls or Chickens ( Entrée ) Cutlets of Fowls , Partridges , or Pigeons ...
... bone a Fowl or Turkey with- out opening it 254 • Chicken Cutlets ( Entrée ) Another mode of boning a Fowl or Turkey 255 To bone Fowls for Fricassees , Fricasseed Fowls or Chickens ( Entrée ) Cutlets of Fowls , Partridges , or Pigeons ...
Page 2
... bones of fresh meat , the necks of poultry , the liquor in which a joint has been boiled , and the shank - bones of mutton , are all excel- lent additions to the stock - pot , and should be carefully reserved for it . * An active ...
... bones of fresh meat , the necks of poultry , the liquor in which a joint has been boiled , and the shank - bones of mutton , are all excel- lent additions to the stock - pot , and should be carefully reserved for it . * An active ...
Page 8
... bones upon it , and pour in gradually four quarts of boiling water . Take off the scum carefully as it rises , and throw in a pint of cold water at intervals , to bring it quickly to the surface . When no more appears , add two ounces ...
... bones upon it , and pour in gradually four quarts of boiling water . Take off the scum carefully as it rises , and throw in a pint of cold water at intervals , to bring it quickly to the surface . When no more appears , add two ounces ...
Page 9
... bones , dredged with flour , seasoned with pepper and salt , and fried a clear brown ; then stewed for six hours , if the quantity be large , with a pint of water to each pound of meat , and vege- tables as above , except onions , of ...
... bones , dredged with flour , seasoned with pepper and salt , and fried a clear brown ; then stewed for six hours , if the quantity be large , with a pint of water to each pound of meat , and vege- tables as above , except onions , of ...
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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...