Modern cookery, in all its branches1845 - 80 pages |
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Page 13
... into a delicately clean soup - pot , or well- tinned large stout iron saucepan , upon a pound of lean ham , freed entirely from skin and fat , and cut into thick slices . Should very rich soup be wished for , pour in CHAP . 1. ] 13 SOUPS .
... into a delicately clean soup - pot , or well- tinned large stout iron saucepan , upon a pound of lean ham , freed entirely from skin and fat , and cut into thick slices . Should very rich soup be wished for , pour in CHAP . 1. ] 13 SOUPS .
Page 15
... saucepan half a pound of good butter , and when it begins to simmer thicken it gradually with as much flour as it will absorb ; keep these stirred over a very gentle fire for ten minutes or more , but do not allow them to take the ...
... saucepan half a pound of good butter , and when it begins to simmer thicken it gradually with as much flour as it will absorb ; keep these stirred over a very gentle fire for ten minutes or more , but do not allow them to take the ...
Page 18
... saucepan with a pint and a half more of stock ; add suffi- cient salt and cayenne to season it , skim it well , and after it has simmered two or three minutes , stir it to a pint of rich boiling cream . Serve it immediately . Artichokes ...
... saucepan with a pint and a half more of stock ; add suffi- cient salt and cayenne to season it , skim it well , and after it has simmered two or three minutes , stir it to a pint of rich boiling cream . Serve it immediately . Artichokes ...
Page 21
... saucepan , and slice in directly two pounds of sweet tender parsneps ; let them stew very softly until all are tender , then pour in gradually sufficient veal stock , or good broth to cover them , and boil the whole slowly from twenty ...
... saucepan , and slice in directly two pounds of sweet tender parsneps ; let them stew very softly until all are tender , then pour in gradually sufficient veal stock , or good broth to cover them , and boil the whole slowly from twenty ...
Page 24
... saucepan which holds a gallon or more , four ounces of butter ; put in the ham and eschalots , or onion , with half a dozen cloves , two middling sized blades of mace , a half - teaspoonful of peppercorns , three or four very small ...
... saucepan which holds a gallon or more , four ounces of butter ; put in the ham and eschalots , or onion , with half a dozen cloves , two middling sized blades of mace , a half - teaspoonful of peppercorns , three or four very small ...
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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...