Modern cookery, in all its branches1845 - 80 pages |
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Results 1-5 of 94
Page 2
... joint has been boiled , and the shank - bones of mutton , are all excel- lent additions to the stock - pot , and should be carefully reserved for it . * An active , cleanly , and attentive kitchen - maid will generally become an ...
... joint has been boiled , and the shank - bones of mutton , are all excel- lent additions to the stock - pot , and should be carefully reserved for it . * An active , cleanly , and attentive kitchen - maid will generally become an ...
Page 13
... joint be chosen , let it be thoroughly washed , once or twice divided , and laid into a delicately clean soup - pot , or well- tinned large stout iron saucepan , upon a pound of lean ham , freed entirely from skin and fat , and cut into ...
... joint be chosen , let it be thoroughly washed , once or twice divided , and laid into a delicately clean soup - pot , or well- tinned large stout iron saucepan , upon a pound of lean ham , freed entirely from skin and fat , and cut into ...
Page 14
... joint may be added to it with advantage . According to the quality of soup desired , pour from a pint to a pint and a half of cold water to each pound of meat ; and after the liquor has been well skim- med on its beginning to boil ...
... joint may be added to it with advantage . According to the quality of soup desired , pour from a pint to a pint and a half of cold water to each pound of meat ; and after the liquor has been well skim- med on its beginning to boil ...
Page 31
... joints , flour , and fry lightly , two full grown , or three young rabbits ; add to them three onions of moderate size , also fried to a clear brown ; on these pour gradually seven pints of boiling water , throw in a large teaspoonful ...
... joints , flour , and fry lightly , two full grown , or three young rabbits ; add to them three onions of moderate size , also fried to a clear brown ; on these pour gradually seven pints of boiling water , throw in a large teaspoonful ...
Page 32
... joints , one gallon of cold water , and when it boils and has been thoroughly skimmed , add an ounce and a half of salt , two onions , one large head of celery , three moderate - sized carrots , a teaspoonful of black peppercorns , and ...
... joints , one gallon of cold water , and when it boils and has been thoroughly skimmed , add an ounce and a half of salt , two onions , one large head of celery , three moderate - sized carrots , a teaspoonful of black peppercorns , 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...