Modern cookery, in all its branches1845 - 80 pages |
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Page xviii
... dressed Roast Saddle of Mutton To roast a Leg of Mutton Superior receipt for roast Leg of Braised Leg of Mutton Leg of Mutton boned and forced Mock Venison To boil a Leg of Mutton ( an ex- cellent receipt ) Cold roast Leg of Muttoner ...
... dressed Roast Saddle of Mutton To roast a Leg of Mutton Superior receipt for roast Leg of Braised Leg of Mutton Leg of Mutton boned and forced Mock Venison To boil a Leg of Mutton ( an ex- cellent receipt ) Cold roast Leg of Muttoner ...
Page xix
... Dressed Rashers of Bacon ib . ib . Tonbridge Brawn ib . 240 Italian Pork Cheese . 249 ib . Sausage - meat Cake ( or Pain de To boil or fry Pork Cutlets 241 Porc Frais ) Cobbett's receipt for curing Bacon ib . Sausages A genuine ...
... Dressed Rashers of Bacon ib . ib . Tonbridge Brawn ib . 240 Italian Pork Cheese . 249 ib . Sausage - meat Cake ( or Pain de To boil or fry Pork Cutlets 241 Porc Frais ) Cobbett's receipt for curing Bacon ib . Sausages A genuine ...
Page xxi
... 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 French Beans a la Française ...
... 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 French Beans a la Française ...
Page xxiv
... Dressed Maccaroni ( Entremets , or second course remove ) Maccaroni a la Reine . ib . . 421 • ib . ib . ib . ib . 422 ib . Polenta , an Italian dish ( second 417 course remove ) 423 • ib . Forced Eggs for Salad . 424 ib . 418 Forced ...
... Dressed Maccaroni ( Entremets , or second course remove ) Maccaroni a la Reine . ib . . 421 • ib . ib . ib . ib . 422 ib . Polenta , an Italian dish ( second 417 course remove ) 423 • ib . Forced Eggs for Salad . 424 ib . 418 Forced ...
Page 34
... dressed , the cook , by reserving all the fragments for the purpose , and combining different kinds , may often send up a good tureen of such , made at a very slight cost . Pheasants , 2 ; stock , 5 pints ; bread soaked in gravy ( see ...
... dressed , the cook , by reserving all the fragments for the purpose , and combining different kinds , may often send up a good tureen of such , made at a very slight cost . Pheasants , 2 ; stock , 5 pints ; bread soaked in gravy ( see ...
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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...