Modern cookery, in all its branches1845 - 80 pages |
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Page 12
... Wash in several waters , and float off the dirt from six ounces of sago ; put it into three quarts of good cold gravy - stock ; let it stew gently from half to three quarters of an hour , and stir it occasionally , that it may not burn ...
... Wash in several waters , and float off the dirt from six ounces of sago ; put it into three quarts of good cold gravy - stock ; let it stew gently from half to three quarters of an hour , and stir it occasionally , that it may not burn ...
Page 15
... Wash thoroughly two sets of moderate - sized pigs ' ears and feet , from which the hair has been carefully removed ; add to them five quarts of cold water , and stew them very gently , with a faggot of savoury herbs , and one large ...
... Wash thoroughly two sets of moderate - sized pigs ' ears and feet , from which the hair has been carefully removed ; add to them five quarts of cold water , and stew them very gently , with a faggot of savoury herbs , and one large ...
Page 18
... Wash and pare quickly some freshly - dug artichokes , and to preserve their colour , throw them into spring - water as they_are done , but do not let them remain in it after all are ready . Boil three pounds of them in water for ten ...
... Wash and pare quickly some freshly - dug artichokes , and to preserve their colour , throw them into spring - water as they_are done , but do not let them remain in it after all are ready . Boil three pounds of them in water for ten ...
Page 19
... wash , and wipe them dry . Cut them in quarter - inch slices . Put into a large stewpan three ounces of the best butter , and when it is melted , add two pounds of the sliced carrots , and let them stew gently for an hour with- out ...
... wash , and wipe them dry . Cut them in quarter - inch slices . Put into a large stewpan three ounces of the best butter , and when it is melted , add two pounds of the sliced carrots , and let them stew gently for an hour with- out ...
Page 28
... wash , roll , and bind it with a bit of tape or twine , and lay it into a stewpot , with the bones and tongue ; cover the whole with the beef stock , and stew it for an hour and a half ; then lift it into a deep earthen pan and let it ...
... wash , roll , and bind it with a bit of tape or twine , and lay it into a stewpot , with the bones and tongue ; cover the whole with the beef stock , and stew it for an hour and a half ; then lift it into a deep earthen pan and let it ...
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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...