Modern cookery, in all its branches1845 - 80 pages |
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Page xxv
... Juice of To weigh the Juice of Fruit Green Gooseberry Jelly Green Gooseberry Jam ( firm and of good colour ) To dry green Gooseberries • 463 Superlative Red Currant Jelly ( Norman receipt ) 478 · 465 French Currant Jelly ib . Plums ...
... Juice of To weigh the Juice of Fruit Green Gooseberry Jelly Green Gooseberry Jam ( firm and of good colour ) To dry green Gooseberries • 463 Superlative Red Currant Jelly ( Norman receipt ) 478 · 465 French Currant Jelly ib . Plums ...
Page 16
... juice of a lemon , three tablespoonsful of Harvey's sauce , and half a pint of good sherry or Madeira . Simmer the whole for six or eight minutes , add more salt if needful , stir the soup often , and skim it tho- roughly ; put in the ...
... juice of a lemon , three tablespoonsful of Harvey's sauce , and half a pint of good sherry or Madeira . Simmer the whole for six or eight minutes , add more salt if needful , stir the soup often , and skim it tho- roughly ; put in the ...
Page 25
... juice may be doubled at will , but much acid is not generally liked . We can assure the reader of the excel- lence of the soup made by this receipt : it is equally palatable and delicate , and not heavy or cloying to the stomach , like ...
... juice may be doubled at will , but much acid is not generally liked . We can assure the reader of the excel- lence of the soup made by this receipt : it is equally palatable and delicate , and not heavy or cloying to the stomach , like ...
Page 35
... juice of a small lemon just before it is dished , serve it very hot , and send boiled rice to table with it . Part of a pickled mango is sometimes stewed in this soup , and is much recommended by persons who have been long resident in ...
... juice of a small lemon just before it is dished , serve it very hot , and send boiled rice to table with it . Part of a pickled mango is sometimes stewed in this soup , and is much recommended by persons who have been long resident in ...
Page 55
... juice . Boil the whole for a couple of minutes , lift out the fish carefully with a slice , pour the sauce over , and serve it quickly . Cod fish , 3 lbs .: boiled 5 minutes . Gravy , or strong broth , nearly 1 pint : 5 minutes . Bread ...
... juice . Boil the whole for a couple of minutes , lift out the fish carefully with a slice , pour the sauce over , and serve it quickly . Cod fish , 3 lbs .: boiled 5 minutes . Gravy , or strong broth , nearly 1 pint : 5 minutes . Bread ...
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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...