Modern cookery, in all its branches1845 - 80 pages |
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Page 17
... hour in the stock , which should then be strained and thickened for table . This nut imparts a remarkably fine flavour to any kind of soup or broth , and it is considerably heightened by browning it with a morsel of fresh butter to a ...
... hour in the stock , which should then be strained and thickened for table . This nut imparts a remarkably fine flavour to any kind of soup or broth , and it is considerably heightened by browning it with a morsel of fresh butter to a ...
Page 19
... hour with- out browning ; pour to them then 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 ...
... hour with- out browning ; pour to them then 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 ...
Page 21
... hour ; press it with a wooden spoon through a fine sieve , add as much stock as will make two quarts in all , season the soup with salt and white pepper , or cayenne , give it one boil , skim , and serve it very hot . Send pale fried ...
... hour ; press it with a wooden spoon through a fine sieve , add as much stock as will make two quarts in all , season the soup with salt and white pepper , or cayenne , give it one boil , skim , and serve it very hot . Send pale fried ...
Page 24
... hour , and keep the pan frequently shaken ; then put into a dredging box two ounces of fine dry flour and sprinkle it to them by degrees ; mix the whole well together , and after a few minutes more of gentle simmering , add very ...
... hour , and keep the pan frequently shaken ; then put into a dredging box two ounces of fine dry flour and sprinkle it to them by degrees ; mix the whole well together , and after a few minutes more of gentle simmering , add very ...
Page 25
... hour . Flour , 2 ozs .: 5 minutes . Stock , full five pints ; flesh of head and tongue , 1 to 2 lbs . of an hour to 1 hour ( salt , if needed , to be added in interim ) . Good sherry , or Madeira , 2 wineglassesful ; lemon - juice , 1 ...
... hour . Flour , 2 ozs .: 5 minutes . Stock , full five pints ; flesh of head and tongue , 1 to 2 lbs . of an hour to 1 hour ( salt , if needed , to be added in interim ) . Good sherry , or Madeira , 2 wineglassesful ; lemon - juice , 1 ...
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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...