Modern cookery, in all its branches1845 - 80 pages |
From inside the book
Results 1-5 of 100
Page xiv
... Veal Gravy Good Beef or Veal Gravy ( English 82 83 • • 84 85 receipt ) A rich English brown Gravy Gravy for Venison Another Gravy for Venison Introductory remarks To heighten the colour and flavour of Gravies Shin of Beef Stock for ...
... Veal Gravy Good Beef or Veal Gravy ( English 82 83 • • 84 85 receipt ) A rich English brown Gravy Gravy for Venison Another Gravy for Venison Introductory remarks To heighten the colour and flavour of Gravies Shin of Beef Stock for ...
Page xvii
... VEAL . 197 ib . . 198. To boil Meat Poêlée A Blanc Roasting Steaming Stewing Broiling Frying 154 • ib . Larding . 155 Boning 163 . 165 . 166 . 167 . 157 To blanch Meat or Vegetables ib . • 158 Glazing . 168 • 160 Toasting ib . 162 ...
... VEAL . 197 ib . . 198. To boil Meat Poêlée A Blanc Roasting Steaming Stewing Broiling Frying 154 • ib . Larding . 155 Boning 163 . 165 . 166 . 167 . 157 To blanch Meat or Vegetables ib . • 158 Glazing . 168 • 160 Toasting ib . 162 ...
Page xviii
... Veal en Ragout Boiled Knuckle of Veal Boiled Calf's Head Green Peas · Calf's Head , the Warder's way ( an excellent receipt ) Bordyke Veal Cake ( good ) . Prepared Calf's Head ( the Cook's Knuckle of Veal with Rice or Small Pain de Veau ...
... Veal en Ragout Boiled Knuckle of Veal Boiled Calf's Head Green Peas · Calf's Head , the Warder's way ( an excellent receipt ) Bordyke Veal Cake ( good ) . Prepared Calf's Head ( the Cook's Knuckle of Veal with Rice or Small Pain de Veau ...
Page 8
... veal ) instead of water , it makes at once an excellent consommée , or strong jellied stock . If properly man- aged , it is very clear and pale ; and with an additional weight of beef , and some spoonsful of glaze , may easily be ...
... veal ) instead of water , it makes at once an excellent consommée , or strong jellied stock . If properly man- aged , it is very clear and pale ; and with an additional weight of beef , and some spoonsful of glaze , may easily be ...
Page 13
... veal stock ) , by the addition of three - quarters of a pint of thick cream to the rice . STOCK FOR WHITE SOUP . Though a knuckle of veal is usually preferred for this stock , part of the neck will , on an emergency , answer very well ...
... veal stock ) , by the addition of three - quarters of a pint of thick cream to the rice . STOCK FOR WHITE SOUP . Though a knuckle of veal is usually preferred for this stock , part of the neck will , on an emergency , answer very well ...
Contents
77 | |
93 | |
131 | |
142 | |
153 | |
234 | |
253 | |
270 | |
271 | |
286 | |
307 | |
322 | |
328 | |
334 | |
340 | |
361 | |
434 | |
456 | |
463 | |
469 | |
488 | |
500 | |
508 | |
524 | |
534 | |
544 | |
548 | |
554 | |
557 | |
563 | |
565 | |
569 | |
Other editions - View all
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...