Modern cookery, in all its branches1845 - 80 pages |
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Page 4
... ounce and a half to two ounces of rice - flour will thicken sufficiently a quart of soup . Instead of this , arrow - root or the condiment known by the name of tous les mois , which greatly resembles it , or potato- flour , or the ...
... ounce and a half to two ounces of rice - flour will thicken sufficiently a quart of soup . Instead of this , arrow - root or the condiment known by the name of tous les mois , which greatly resembles it , or potato- flour , or the ...
Page 11
... ounces , to suit modern taste . Bouillon , or gravy - soup , 3 quarts ; vermicelli , 6 ozs .; 30 minutes . Or , soup ... ounces of fine fresh * mellow maccaroni into a pan of fast - boiling water , with about an ounce of fresh butter ...
... ounces , to suit modern taste . Bouillon , or gravy - soup , 3 quarts ; vermicelli , 6 ozs .; 30 minutes . Or , soup ... ounces of fine fresh * mellow maccaroni into a pan of fast - boiling water , with about an ounce of fresh butter ...
Page 12
... ounces of sago ; put it into three quarts of good cold gravy - stock ; let it stew gently from half to three quarters of an hour , and stir it occasionally , that it may not burn nor stick to the stewpan . A quarter - ounce more of sago ...
... ounces of sago ; put it into three quarts of good cold gravy - stock ; let it stew gently from half to three quarters of an hour , and stir it occasionally , that it may not burn nor stick to the stewpan . A quarter - ounce more of sago ...
Page 19
... ounces of the carrot . The soup should then be passed through a strainer , seasoned with salt and cayenne , and served very hot , with fried bread in a separate dish . If only the red outsides of the carrot be used , the colour of the ...
... ounces of the carrot . The soup should then be passed through a strainer , seasoned with salt and cayenne , and served very hot , with fried bread in a separate dish . If only the red outsides of the carrot be used , the colour of the ...
Page 21
... ounce of good arrow- root , two ounces of very fresh vermicelli previously boiled ten- der in water slightly salted and well - drained from it , and an ounce and a half of almonds blanched , and cut CHAP . 1. ] 21 SOUPS . Parsnep Soup ...
... ounce of good arrow- root , two ounces of very fresh vermicelli previously boiled ten- der in water slightly salted and well - drained from it , and an ounce and a half of almonds blanched , and cut CHAP . 1. ] 21 SOUPS . Parsnep Soup ...
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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...