Modern cookery, in all its branches1845 - 80 pages |
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Page 6
... tender and palatable meat ; but if the pot be placed and kept over a quick fire , the albumen will coagulate , harden the meat , prevent the water from penetrating it , and the osmazome from disengaging This is a large proportion of ...
... tender and palatable meat ; but if the pot be placed and kept over a quick fire , the albumen will coagulate , harden the meat , prevent the water from penetrating it , and the osmazome from disengaging This is a large proportion of ...
Page 7
... tender . When the object is simply to make good , pure - flavoured beef broth , part of the shin , or leg , with a pound or two of the neck , will best answer the purpose . When the boulli ( that is to say , the beef which is boiled in ...
... tender . When the object is simply to make good , pure - flavoured beef broth , part of the shin , or leg , with a pound or two of the neck , will best answer the purpose . When the boulli ( that is to say , the beef which is boiled in ...
Page 10
... tender , and very palatable also , if it be served with a sauce of some piquancy . From about ten pounds of the meat let the butcher cut evenly off five or six from the thick fleshy part , and again divide the knuckle , that the whole ...
... tender , and very palatable also , if it be served with a sauce of some piquancy . From about ten pounds of the meat let the butcher cut evenly off five or six from the thick fleshy part , and again divide the knuckle , that the whole ...
Page 11
... tender , drain it well , and slip into it a couple of quarts of clear gravy - soup ; let it simmer for a few minutes , when it will be ready for table . Observe , that the maccaroni should be boiled quite tender ; but it should by no ...
... tender , drain it well , and slip into it a couple of quarts of clear gravy - soup ; let it simmer for a few minutes , when it will be ready for table . Observe , that the maccaroni should be boiled quite tender ; but it should by no ...
Page 13
... tender in half that time . An extra quantity of stock must be allowed for the reduction of this soup , which is always considerable . WHITE RICE SOUP . Throw four ounces of well - washed rice into boiling water , and in five minutes ...
... tender in half that time . An extra quantity of stock must be allowed for the reduction of this soup , which is always considerable . WHITE RICE SOUP . Throw four ounces of well - washed rice into boiling water , and in five minutes ...
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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...