Modern cookery, in all its branches1845 - 80 pages |
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Page viii
... less pleasingly in her own immediate circle , nor do the honours of her table , or of her drawing - room , with less grace and propriety for having given ( often from pursuits much more congenial to her ) some portion of the day to the ...
... less pleasingly in her own immediate circle , nor do the honours of her table , or of her drawing - room , with less grace and propriety for having given ( often from pursuits much more congenial to her ) some portion of the day to the ...
Page xiii
... less expensive Hare Soup . ib . . 32 Another Pheasant Soup . ib . . 34 Partridge Soup ib . . ib . Mullagatawny Soup . ib . ib . ib . 13 Rice Flour Soup Stock for White Soups Mutton - Stock for Soups The Lord Mayor's Soup The Lord ...
... less expensive Hare Soup . ib . . 32 Another Pheasant Soup . ib . . 34 Partridge Soup ib . . ib . Mullagatawny Soup . ib . ib . ib . 13 Rice Flour Soup Stock for White Soups Mutton - Stock for Soups The Lord Mayor's Soup The Lord ...
Page 6
... less meat is allowed , according to the taste or circumstances of the persons for whom the bouillon is prepared ; but the process of making it is always the same , and is thus described ( rather learnedly ) by one of the most skilful ...
... less meat is allowed , according to the taste or circumstances of the persons for whom the bouillon is prepared ; but the process of making it is always the same , and is thus described ( rather learnedly ) by one of the most skilful ...
Page 32
... LESS EXPENSIVE HARE SOUP . * Pour on two pounds of neck or shin of beef , and a hare well washed and carved into joints , one gallon of cold water , and when it boils and has been thoroughly skimmed , add an ounce and a half of salt ...
... LESS EXPENSIVE HARE SOUP . * Pour on two pounds of neck or shin of beef , and a hare well washed and carved into joints , one gallon of cold water , and when it boils and has been thoroughly skimmed , add an ounce and a half of salt ...
Page 37
... less , will sometimes , from the varying quality of the grain , be requisite to render it tender . ANOTHER RECEIPT FOR BOILING RICE . ( Not so good as the preceding one . ) Wash the rice thoroughly in several waters , and soak it for an ...
... less , will sometimes , from the varying quality of the grain , be requisite to render it tender . ANOTHER RECEIPT FOR BOILING RICE . ( Not so good as the preceding one . ) Wash the rice thoroughly in several waters , and soak it for an ...
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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...