Modern cookery, in all its branches1845 - 80 pages |
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Page 9
... quantity of water , and finish the soup by the preceding receipt . " * Obs . - A rich , old - fashioned English brown gravy - soup may be made with beef only . It should be cut from the bones , dredged with flour , seasoned with pepper ...
... quantity of water , and finish the soup by the preceding receipt . " * Obs . - A rich , old - fashioned English brown gravy - soup may be made with beef only . It should be cut from the bones , dredged with flour , seasoned with pepper ...
Page 13
... quantity of salt , let it simmer ten minutes , drain it well , throw it into the boiling soup , and simmer it gently from ten to fifteen minutes longer ; some rice will be tender in half that time . An extra quantity of stock must be ...
... quantity of salt , let it simmer ten minutes , drain it well , throw it into the boiling soup , and simmer it gently from ten to fifteen minutes longer ; some rice will be tender in half that time . An extra quantity of stock must be ...
Page 14
... 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 stock with good effect . Strain it into a clean deep pan , and keep it in ...
... 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 stock with good effect . Strain it into a clean deep pan , and keep it in ...
Page 18
... quantity of boiling veal stock , or broth , and when perfectly tender , pressed through a fine sieve , and mixed with more stock , and some cream . In France , the marrow is stewed first in butter , with a large mild onion or two , also ...
... quantity of boiling veal stock , or broth , and when perfectly tender , pressed through a fine sieve , and mixed with more stock , and some cream . In France , the marrow is stewed first in butter , with a large mild onion or two , also ...
Page 19
... quantity of carrots , and adding to it three ounces of rice previously swelled in broth till tender . COMMON TURNIP SOUP . Wash and wipe the turnips , pare and weigh them ; allow a pound and a half for every quart of soup . Cut them in ...
... quantity of carrots , and adding to it three ounces of rice previously swelled in broth till tender . COMMON TURNIP SOUP . Wash and wipe the turnips , pare and weigh them ; allow a pound and a half for every quart of soup . Cut them in ...
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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...