Modern cookery, in all its branches1845 - 80 pages |
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Page 4
... mixed gradually with a little cold stock or water , stirred into the boiling soup , and simmered for a minute . Six ounces of flour with seven of butter , * will be required to thicken a tureen of soup ; as much as half a pound is ...
... mixed gradually with a little cold stock or water , stirred into the boiling soup , and simmered for a minute . Six ounces of flour with seven of butter , * will be required to thicken a tureen of soup ; as much as half a pound is ...
Page 18
... mixed with more stock , and some cream . In France , the marrow is stewed first in butter , with a large mild onion or two , also sliced ; and afterwards in a quart or more of water , which is poured gradually to it ; it is next passed ...
... mixed with more stock , and some cream . In France , the marrow is stewed first in butter , with a large mild onion or two , also sliced ; and afterwards in a quart or more of water , which is poured gradually to it ; it is next passed ...
Page 24
... mixed , and when the flavour is thought appropriate , the very thin rind of half a small fresh lemon . Stew these as softly as possible for nearly or quite an hour , and keep the pan frequently shaken ; then put into a dredging box two ...
... mixed , and when the flavour is thought appropriate , the very thin rind of half a small fresh lemon . Stew these as softly as possible for nearly or quite an hour , and keep the pan frequently shaken ; then put into a dredging box two ...
Page 26
... mixed with an equal weight of fine dry flour , a half - teaspoonful of pounded mace , and a third as much of cayenne ( it is better to use these sparingly at first , and to add more should the soup require it , after it has boiled some ...
... mixed with an equal weight of fine dry flour , a half - teaspoonful of pounded mace , and a third as much of cayenne ( it is better to use these sparingly at first , and to add more should the soup require it , after it has boiled some ...
Page 27
... mixed with salt , white pepper , a little grated nutmeg , fine lemon - rind , and chopped parsley fried a fine brown , well drained and dried ; and as many egg - balls , the size of a small marble , as the yolks of four eggs will supply ...
... mixed with salt , white pepper , a little grated nutmeg , fine lemon - rind , and chopped parsley fried a fine brown , well drained and dried ; and as many egg - balls , the size of a small marble , as the yolks of four eggs will supply ...
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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...