Modern cookery, in all its branches1845 - 80 pages |
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Page xiii
... meat A cheap Green Peas Soup Rich Peas Soup Common Peas Soup Peas Soup without meat Ox - tail Soup . ib . A cheap and good Stew Soup . 19 . ib . Soup in haste Veal or Mutton Broth . Milk Soup with Vermicelli To boil Rice for ...
... meat A cheap Green Peas Soup Rich Peas Soup Common Peas Soup Peas Soup without meat Ox - tail Soup . ib . A cheap and good Stew Soup . 19 . ib . Soup in haste Veal or Mutton Broth . Milk Soup with Vermicelli To boil Rice for ...
Page xv
... Meat Jellies for Pies or Sauces A cheaper Meat Jelly Glaze Aspic , or clear Savoury Jelly . ib . . ib . .92 . ib . .93 ib . 94 Remarks on Sauces To thicken Sauces . French Thickening , or Brown Rous 96 White Roux , or French Thicken ...
... Meat Jellies for Pies or Sauces A cheaper Meat Jelly Glaze Aspic , or clear Savoury Jelly . ib . . ib . .92 . ib . .93 ib . 94 Remarks on Sauces To thicken Sauces . French Thickening , or Brown Rous 96 White Roux , or French Thicken ...
Page xvii
... Meat Poêlée A Blanc Roasting Steaming Stewing Broiling Frying 154 • ib . Larding . 155 Boning 163 . 165 . 166 . 167 . 157 To blanch Meat or Vegetables ib . • 158 Glazing . 168 • 160 Toasting ib . 162 Browning with Salamander . 169 To ...
... Meat Poêlée A Blanc Roasting Steaming Stewing Broiling Frying 154 • ib . Larding . 155 Boning 163 . 165 . 166 . 167 . 157 To blanch Meat or Vegetables ib . • 158 Glazing . 168 • 160 Toasting ib . 162 Browning with Salamander . 169 To ...
Page xix
... meat Cake ( or Pain de To boil or fry Pork Cutlets 241 Porc Frais ) Cobbett's receipt for curing Bacon ib . Sausages A genuine Yorkshire receipt for curing Hams and Bacon Kentish Sausage - meat . 242 Excellent Sausages Kentish mode of ...
... meat Cake ( or Pain de To boil or fry Pork Cutlets 241 Porc Frais ) Cobbett's receipt for curing Bacon ib . Sausages A genuine Yorkshire receipt for curing Hams and Bacon Kentish Sausage - meat . 242 Excellent Sausages Kentish mode of ...
Page xxii
... Meat Rolls . • 351 . 351 Mutton Pie ( common ) A good Mutton Pie Raised Pies A Vol - au - Vent ( Entrée ) AVol - au - Ventof Fruit ( Entremêts ) 349 A Vol - au - Vent a la Crême ( En- tremêts ) Oyster Patties ( Entrée ) Good Chicken ...
... Meat Rolls . • 351 . 351 Mutton Pie ( common ) A good Mutton Pie Raised Pies A Vol - au - Vent ( Entrée ) AVol - au - Ventof Fruit ( Entremêts ) 349 A Vol - au - Vent a la Crême ( En- tremêts ) Oyster Patties ( Entrée ) Good Chicken ...
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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...