Modern cookery, in all its branches1845 - 80 pages |
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Page 7
... four turnips , as many carrots , half a head of celery , four or five young leeks , an onion stuck with six or eight cloves , a large half - teaspoonful of pepper - corns , and a bunch of savoury herbs . Let the whole stew VERY softly ...
... four turnips , as many carrots , half a head of celery , four or five young leeks , an onion stuck with six or eight cloves , a large half - teaspoonful of pepper - corns , and a bunch of savoury herbs . Let the whole stew VERY softly ...
Page 8
... four hours , in the bouillon , is very superior in flavour to those cooked in water only , and infinitely improves the soup , which cannot , however , so well be eaten until the following day , when all the fat can easily be taken from ...
... four hours , in the bouillon , is very superior in flavour to those cooked in water only , and infinitely improves the soup , which cannot , however , so well be eaten until the following day , when all the fat can easily be taken from ...
Page 11
... four ounces of fine fresh * mellow maccaroni into a pan of fast - boiling water , with about an ounce of fresh butter , and a small onion stuck with three or four cloves . When it has swelled to its full size , and become tender , drain ...
... four ounces of fine fresh * mellow maccaroni into a pan of fast - boiling water , with about an ounce of fresh butter , and a small onion stuck with three or four cloves . When it has swelled to its full size , and become tender , drain ...
Page 12
... four fresh eggs , and when ready cut , drop it gradually into 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 ...
... four fresh eggs , and when ready cut , drop it gradually into 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 ...
Page 19
... four pints and a half of brown gravy - soup , and when they have simmered from fifty minutes to an hour , they ought to be sufficiently tender . Press them through a sieve or strainer with the soup ; add salt , and cayenne if required ...
... four pints and a half of brown gravy - soup , and when they have simmered from fifty minutes to an hour , they ought to be sufficiently tender . Press them through a sieve or strainer with the soup ; add salt , and cayenne if required ...
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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...