Modern cookery, in all its branches1845 - 80 pages |
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Page xiii
... head Soup ( not ex- . 26 . 27 29 30 10 Brown Rabbit Soup Rabbit Soup , a la Reine . ib . Superlative Hare Soup . 31 11 Pheasant Soup A less expensive Hare Soup . ib . . 32 Another Pheasant Soup . ib . . 34 Partridge Soup ib . . ib ...
... head Soup ( not ex- . 26 . 27 29 30 10 Brown Rabbit Soup Rabbit Soup , a la Reine . ib . Superlative Hare Soup . 31 11 Pheasant Soup A less expensive Hare Soup . ib . . 32 Another Pheasant Soup . ib . . 34 Partridge Soup ib . . ib ...
Page xv
... Head English White Sauce 101 Gooseberry Sauce for Mackerel 115 ib . Common Sorrel Sauce . ib . • ib . Asparagus Sauce for Lamb Cutlets ib . Very common White Sauce ib . Mint Sauce for Roast Lamb .116 Dutch Sauce 102 Caper Sauce . ib ...
... Head English White Sauce 101 Gooseberry Sauce for Mackerel 115 ib . Common Sorrel Sauce . ib . • ib . Asparagus Sauce for Lamb Cutlets ib . Very common White Sauce ib . Mint Sauce for Roast Lamb .116 Dutch Sauce 102 Caper Sauce . ib ...
Page xviii
... Head Green Peas · Calf's Head , the Warder's way ( an excellent receipt ) Bordyke Veal Cake ( good ) . Prepared Calf's Head ( the Cook's Knuckle of Veal with Rice or Small Pain de Veau , or Veal Cake 209 Fricandeau of Veal ( Entrée ) ...
... Head Green Peas · Calf's Head , the Warder's way ( an excellent receipt ) Bordyke Veal Cake ( good ) . Prepared Calf's Head ( the Cook's Knuckle of Veal with Rice or Small Pain de Veau , or Veal Cake 209 Fricandeau of Veal ( Entrée ) ...
Page 7
... head of scum , which will gather on the surface , before the boiling com- mences , and continue the skimming at intervals , for about twenty minutes longer , pouring in once or twice a little cold water . Next , add salt in the ...
... head of scum , which will gather on the surface , before the boiling com- mences , and continue the skimming at intervals , for about twenty minutes longer , pouring in once or twice a little cold water . Next , add salt in the ...
Page 8
... head of celery , a two - ounce faggot of savoury herbs , a dozen cloves , half a teaspoonful of whole white pepper , and two large blades of mace . Let the soup boil gently from five hours and a half , to six hours and a half ; then ...
... head of celery , a two - ounce faggot of savoury herbs , a dozen cloves , half a teaspoonful of whole white pepper , and two large blades of mace . Let the soup boil gently from five hours and a half , to six hours and a half ; then ...
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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...