Modern cookery, in all its branches1845 - 80 pages |
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Page 13
... mace ; stir to it three quarters of a pint of very rich cream , give it one boil , and serve it quickly . Rice , 4 ozs .: boiled 5 minutes . Soup , 2 quarts : hour or more . Seasoning of salt , mace , and cayenne ; cream , & pint : 1 ...
... mace ; stir to it three quarters of a pint of very rich cream , give it one boil , and serve it quickly . Rice , 4 ozs .: boiled 5 minutes . Soup , 2 quarts : hour or more . Seasoning of salt , mace , and cayenne ; cream , & pint : 1 ...
Page 14
... mace ; and let the soup stew very softly from five to six hours , if the quantity be large : it should simmer until the meat falls from the bones . The skin of a calf's head , a calf's foot , or an old fowl may always be added to this ...
... mace ; and let the soup stew very softly from five to six hours , if the quantity be large : it should simmer until the meat falls from the bones . The skin of a calf's head , a calf's foot , or an old fowl may always be added to this ...
Page 16
... mace . Stew these softly until the ears and feet are perfectly tender , and after they are lifted out , let the liqour be kept just simmering only , while they are being boned , that it may not be too much reduced . Put the bones back ...
... mace . Stew these softly until the ears and feet are perfectly tender , and after they are lifted out , let the liqour be kept just simmering only , while they are being boned , that it may not be too much reduced . Put the bones back ...
Page 17
... mace , teaspoonful ; little cayenne and salt ; mixed with pint cream , if at hand : 10 minutes . For brown soup : butter , 14 oz .; cocoa - nut , 5 ozs .: 5 to 10 minutes . Gravy - soup , or good beef - broth , 5 pints : 1 hour . Rice ...
... mace , teaspoonful ; little cayenne and salt ; mixed with pint cream , if at hand : 10 minutes . For brown soup : butter , 14 oz .; cocoa - nut , 5 ozs .: 5 to 10 minutes . Gravy - soup , or good beef - broth , 5 pints : 1 hour . Rice ...
Page 18
... mace , and cayenne : 1 to 3 minutes . Cream , pint ( when used ) . JERUSALEM ARTICHOKE , OR PALESTINE SOUP . Wash and pare quickly some freshly - dug artichokes , and to preserve their colour , throw them into spring - water as they_are ...
... mace , and cayenne : 1 to 3 minutes . Cream , pint ( when used ) . JERUSALEM ARTICHOKE , OR PALESTINE SOUP . Wash and pare quickly some freshly - dug artichokes , and to preserve their colour , throw them into spring - water as they_are ...
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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...