Modern cookery, in all its branches1845 - 80 pages |
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Page 17
... rind from some fine , sound Spanish chestnuts , throw them into a large pan of warm water , and as soon as it becomes too hot for the fingers to remain in it , take it from the fire , lift out the chestnuts , peel them quickly , and ...
... rind from some fine , sound Spanish chestnuts , throw them into a large pan of warm water , and as soon as it becomes too hot for the fingers to remain in it , take it from the fire , lift out the chestnuts , peel them quickly , and ...
Page 24
... rind , and the smoked edges ; peel and slice four moderate sized eschalots , or if these should not be at hand , one mild onion in lieu of them . Dissolve in a well - tinned stewpan , or thick iron saucepan which holds a gallon or more ...
... rind , and the smoked edges ; peel and slice four moderate sized eschalots , or if these should not be at hand , one mild onion in lieu of them . Dissolve in a well - tinned stewpan , or thick iron saucepan which holds a gallon or more ...
Page 27
... 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 . ( See Chapter VI . ) This quantity will be sufficient for two large ...
... 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 . ( See Chapter VI . ) This quantity will be sufficient for two large ...
Page 65
... rind of half a small fresh lemon ; lay in the fillets of fish , shake them over a gentle fire from four to five minutes , and turn them once in the time ; then pour to them in small portions a couple of large glassesful of port wine , a ...
... rind of half a small fresh lemon ; lay in the fillets of fish , shake them over a gentle fire from four to five minutes , and turn them once in the time ; then pour to them in small portions a couple of large glassesful of port wine , a ...
Page 92
... rind of a Seville orange , pared as thin as possible , and a small strip of lemon- rind , with a bit of sugar the size of a hazel - nut . Strain it off , add to it a quarter pint of port or claret , the juice of half a lemon , and a ...
... rind of a Seville orange , pared as thin as possible , and a small strip of lemon- rind , with a bit of sugar the size of a hazel - nut . Strain it off , add to it a quarter pint of port or claret , the juice of half a lemon , and a ...
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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...