Modern cookery, in all its branches1845 - 80 pages |
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Page 3
... remain in lumps , and to occasion great irritation of the throat when swallowed so . Serve , not only soups and sauces , but all your as possible . TO THICKEN SOUPS . dishes as hot Except for white soups , to which arrow - root is , we ...
... remain in lumps , and to occasion great irritation of the throat when swallowed so . Serve , not only soups and sauces , but all your as possible . TO THICKEN SOUPS . dishes as hot Except for white soups , to which arrow - root is , we ...
Page 4
... remain in lumps . All the ingredients used for soups should be fresh , and of good quality , particularly Italian pastes of every kind ( macca- roni , vermicelli , & c . ) , as they contract , by long keeping , a peculiarly unpleasant ...
... remain in lumps . All the ingredients used for soups should be fresh , and of good quality , particularly Italian pastes of every kind ( macca- roni , vermicelli , & c . ) , as they contract , by long keeping , a peculiarly unpleasant ...
Page 9
... remain off the fire for a few minutes , to detach and melt the glaze ; then shake it well round before the boiling is continued . A certain quantity of deeply coloured glaze , made apart , and stirred into strong , clear , pale stock ...
... remain off the fire for a few minutes , to detach and melt the glaze ; then shake it well round before the boiling is continued . A certain quantity of deeply coloured glaze , made apart , and stirred into strong , clear , pale stock ...
Page 13
... remain in it a few minutes before it is served , but without simmering . When stewed in the stock , it may be put at once , after being drained , into the tureen , and the clear gravy - soup may be poured to it . An easy English mode of ...
... remain in it a few minutes before it is served , but without simmering . When stewed in the stock , it may be put at once , after being drained , into the tureen , and the clear gravy - soup may be poured to it . An easy English mode of ...
Page 18
... remain in it after all are ready . Boil three pounds of them in water for ten minutes ; lift them out , and slice them into three pints of boiling stock ; when they have stewed gently in this from fifteen to twenty minutes , press them ...
... remain in it after all are ready . Boil three pounds of them in water for ten minutes ; lift them out , and slice them into three pints of boiling stock ; when they have stewed gently in this from fifteen to twenty minutes , press them ...
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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...