Modern cookery, in all its branches1845 - 80 pages |
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Page 7
... strained , well cleared from fat , and sent to table with fried or toasted bread , unless the Continental mode of putting slices or crusts of untoasted bread into the tureen , and soaking them for ten minutes in a ladleful or two of the ...
... strained , well cleared from fat , and sent to table with fried or toasted bread , unless the Continental mode of putting slices or crusts of untoasted bread into the tureen , and soaking them for ten minutes in a ladleful or two of the ...
Page 9
... strained , and cleared from fat , may be thickened with six ounces of fresh butter , worked up very smoothly with five of flour . In twenty minutes afterwards , a tablespoonful of the best soy , half a pint of sherry , and a little ...
... strained , and cleared from fat , may be thickened with six ounces of fresh butter , worked up very smoothly with five of flour . In twenty minutes afterwards , a tablespoonful of the best soy , half a pint of sherry , and a little ...
Page 13
... strained juice of half a moderate - sized lemon will greatly improve this soup : it may also be converted into a good common white soup , ( if it be made of veal stock ) , by the addition of three - quarters of a pint of thick cream to ...
... strained juice of half a moderate - sized lemon will greatly improve this soup : it may also be converted into a good common white soup , ( if it be made of veal stock ) , by the addition of three - quarters of a pint of thick cream to ...
Page 16
... strained juice of a lemon , three tablespoonsful of Harvey's sauce , and half a pint of good sherry or Madeira . Simmer the whole for six or eight minutes , add more salt if needful , stir the soup often , and skim it tho- roughly ; put ...
... strained juice of a lemon , three tablespoonsful of Harvey's sauce , and half a pint of good sherry or Madeira . Simmer the whole for six or eight minutes , add more salt if needful , stir the soup often , and skim it tho- roughly ; put ...
Page 24
... strained stock into a clean pan , and sim- mer it from three quarters of an hour to a full hour : it should be perfectly tender , without being allowed to break . Cayenne , if needed , should be thrown into the stock before it is strained ...
... strained stock into a clean pan , and sim- mer it from three quarters of an hour to a full hour : it should be perfectly tender , without being allowed to break . Cayenne , if needed , should be thrown into the stock before it is strained ...
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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...