Modern cookery, in all its branches1845 - 80 pages |
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Page 12
... five pints of boiling soup ; keep this gently stirred for ten minutes , skim it well , and serve it quickly . This is a less common , and a more delicately fla- voured soup than the vermicelli , provided always that the nouilles be made ...
... five pints of boiling soup ; keep this gently stirred for ten minutes , skim it well , and serve it quickly . This is a less common , and a more delicately fla- voured soup than the vermicelli , provided always that the nouilles be made ...
Page 14
... five to six hours , if the quantity be large : it should simmer until the meat falls from the bones . The skin of a calf's head , a calf's foot , or an old fowl may always be added to this stock with good effect . Strain it into a clean ...
... five to six hours , if the quantity be large : it should simmer until the meat falls from the bones . The skin of a calf's head , a calf's foot , or an old fowl may always be added to this stock with good effect . Strain it into a clean ...
Page 15
... five quarts of cold water , and stew them very gently , with a faggot of savoury herbs , and one large onion stuck with a a dozen cloves , for nearly four hours , when the ears may be lifted out ; stew the feet for another hour , then ...
... five quarts of cold water , and stew them very gently , with a faggot of savoury herbs , and one large onion stuck with a a dozen cloves , for nearly four hours , when the ears may be lifted out ; stew the feet for another hour , then ...
Page 16
... five minutes , dish the soup , add forcemeat and egg- balls or not , at pleasure , and send it to table quickly . Moderate - sized pigs ' feet , 8 ; ears , 4 ; water , 5 quarts ; salt , 1 tablespoonful ; onions , 2 ; celery , 1 head ...
... five minutes , dish the soup , add forcemeat and egg- balls or not , at pleasure , and send it to table quickly . Moderate - sized pigs ' feet , 8 ; ears , 4 ; water , 5 quarts ; salt , 1 tablespoonful ; onions , 2 ; celery , 1 head ...
Page 20
... five to thirty minutes , or until they can be reduced quite to pulp ; press the whole through a sieve , add to it another quart of stock , a seasoning of salt , white pepper , and one lump of sugar ; simmer it a minute or two , skim and ...
... five to thirty minutes , or until they can be reduced quite to pulp ; press the whole through a sieve , add to it another quart of stock , a seasoning of salt , white pepper , and one lump of sugar ; simmer it a minute or two , skim and ...
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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...