Modern cookery, in all its branches1845 - 80 pages |
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Page xiii
... Soup Tapioca Soup Rice Soup White Rice Soup 12 Introductory Remarks · A few directions to the Cook To thicken Soups . page 1 Potato Soup 2 Apple Soup 3 To fry Bread to serve with Soups 4 Sippets a la Reine To make Nouilles , an ...
... Soup Tapioca Soup Rice Soup White Rice Soup 12 Introductory Remarks · A few directions to the Cook To thicken Soups . page 1 Potato Soup 2 Apple Soup 3 To fry Bread to serve with Soups 4 Sippets a la Reine To make Nouilles , an ...
Page xxviii
... SOUPS . INTRODUCTORY REMARKS . or Potato Bread . 548 Geneva Rolls ib . Rusks . 549 Crusts to serve with Cheese Cocoa - nut Bread To purify Yeast for Bread Cakes The Oven To make Bread Bordyke Bread ( Author's receipt ) 550 Brown Bread ...
... SOUPS . INTRODUCTORY REMARKS . or Potato Bread . 548 Geneva Rolls ib . Rusks . 549 Crusts to serve with Cheese Cocoa - nut Bread To purify Yeast for Bread Cakes The Oven To make Bread Bordyke Bread ( Author's receipt ) 550 Brown Bread ...
Page 1
Eliza Acton. MODERN COOKERY . CHAPTER I. SOUPS . INTRODUCTORY REMARKS . THE art of preparing good , wholesome , palatable soups , without great expense , which is so well understood in France , and in other countries where they form part ...
Eliza Acton. MODERN COOKERY . CHAPTER I. SOUPS . INTRODUCTORY REMARKS . THE art of preparing good , wholesome , palatable soups , without great expense , which is so well understood in France , and in other countries where they form part ...
Page 2
... soup by in it , but strain it off at once into a clean pan , and fill the stock - pot immediately with water : pur- sue the same plan with all stewpans and saucepans directly they are emptied . Skim the soup thoroughly when it first ...
... soup by in it , but strain it off at once into a clean pan , and fill the stock - pot immediately with water : pur- sue the same plan with all stewpans and saucepans directly they are emptied . Skim the soup thoroughly when it first ...
Page 3
... soups and gravies , and will adhere strictly to the latter method . Pour boiling water , in small quantities at first , to the meat and vegetables of which the soup is to be made when they have been fried or browned ; but otherwise ...
... soups and gravies , and will adhere strictly to the latter method . Pour boiling water , in small quantities at first , to the meat and vegetables of which the soup is to be made when they have been fried or browned ; but otherwise ...
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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...