Modern cookery, in all its branches1845 - 80 pages |
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Page 11
... nearly , or quite 25 minutes . MACCARONI SOUP . Throw four ounces of fine fresh * mellow maccaroni into a pan of fast - boiling water , with about an ounce of fresh butter , and a small onion stuck with three or four cloves . When it ...
... nearly , or quite 25 minutes . MACCARONI SOUP . Throw four ounces of fine fresh * mellow maccaroni into a pan of fast - boiling water , with about an ounce of fresh butter , and a small onion stuck with three or four cloves . When it ...
Page 15
... nearly four hours , when the ears may be lifted out ; stew the feet for another hour , then take them up , strain the soup , and set it in a cool place that it may become cold enough for the fat to be quite cleared from it . Next , bone ...
... nearly four hours , when the ears may be lifted out ; stew the feet for another hour , then take them up , strain the soup , and set it in a cool place that it may become cold enough for the fat to be quite cleared from it . Next , bone ...
Page 23
... nearly or quite cold , clear off all the fat from it ; roll the head lightly round , leaving the tongue inside , or taking it out as is most convenient , secure it with tape or twine , pour the soup over , and bring it gently to boil ...
... nearly or quite cold , clear off all the fat from it ; roll the head lightly round , leaving the tongue inside , or taking it out as is most convenient , secure it with tape or twine , pour the soup over , and bring it gently to boil ...
Page 24
... nearly or quite an hour , and keep the pan frequently shaken ; then put into a dredging box two ounces of fine dry flour and sprinkle it to them by degrees ; mix the whole well together , and after a few minutes more of gentle simmering ...
... nearly or quite an hour , and keep the pan frequently shaken ; then put into a dredging box two ounces of fine dry flour and sprinkle it to them by degrees ; mix the whole well together , and after a few minutes more of gentle simmering ...
Page 33
... nearly cold take all the flesh from the breasts , put it aside , and keep it covered from the air ; carve down the re- mainder of the birds into joints , bruise the bodies thoroughly , and stew the whole gently from two to three hours ...
... nearly cold take all the flesh from the breasts , put it aside , and keep it covered from the air ; carve down the re- mainder of the birds into joints , bruise the bodies thoroughly , and stew the whole gently from two to three hours ...
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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...