Domestic Economy, and Cookery: For Rich and Poor; Containing an Account of the Best English, Scotch, French, Oriental, and Other Foreign Dishes; Preparations of Broths and Milks for Consumption; Receipts for Sea-faring Men, Travellers, and Children's Food : Together with Estimates and Comparisons of Dinners and Dishes ... |
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Page 93
... glazed cucumbers are set round , then turned glazed carrots , and glazed radishes , crowned with the tops of asparagus ... glaze , and a bunch of haricots or cauliflower on the top , garnished with small glazed onions , and sauced with a ...
... glazed cucumbers are set round , then turned glazed carrots , and glazed radishes , crowned with the tops of asparagus ... glaze , and a bunch of haricots or cauliflower on the top , garnished with small glazed onions , and sauced with a ...
Page 174
... glaze the ham . When the essence is to be finished , take off the cake of fat , and reduce it to one- third ; strain it through a close wet linen bag while warm . As ham skin is excellent for covering meats that are braising , they may ...
... glaze the ham . When the essence is to be finished , take off the cake of fat , and reduce it to one- third ; strain it through a close wet linen bag while warm . As ham skin is excellent for covering meats that are braising , they may ...
Page 177
... glaze for voyages or travelling . A few small boxes , that would go into a very small compass , would carry as many powders as would last during a long voyage , where bottles are cumbersome and liable to break ; besides , these things ...
... glaze for voyages or travelling . A few small boxes , that would go into a very small compass , would carry as many powders as would last during a long voyage , where bottles are cumbersome and liable to break ; besides , these things ...
Page 190
... cool , dip in egg crum , and fry or do them over hot cinders on a gridiron , and serve them in any nice sauce , or an oyster or mushroom ragoût , or glaze them after they are poached , and serve them in 190 DOMESTIC ECONOMY.
... cool , dip in egg crum , and fry or do them over hot cinders on a gridiron , and serve them in any nice sauce , or an oyster or mushroom ragoût , or glaze them after they are poached , and serve them in 190 DOMESTIC ECONOMY.
Page 191
... glaze ; add some minced parsley and scallions ; let it cook six minutes longer , and put in the mince ; it must not boil ; stir it with a wooden spoon , pour it out , spread , and let it cool , make it up in any form and fry them ...
... glaze ; add some minced parsley and scallions ; let it cook six minutes longer , and put in the mince ; it must not boil ; stir it with a wooden spoon , pour it out , spread , and let it cool , make it up in any form and fry them ...
Common terms and phrases
allspice almonds anchovies apples bacon bain-marie bake beat beef blanch boil bones braise bread brown butter cakes carrots chitterlings clove clove of garlic cold colour cook cover cream crums currants dish dressed eggs excellent farce fillets fire fish flavour flour fowl fresh fricassée fried fruit garlic garnish glaze gravy half a pound jelly juice lard lemon-juice let it cool liver mace marinade meat milk minced mould mushrooms mutton nice nutmeg onions ounces oven oysters parings parsley paste pepper pickle pieces pillau pint port wine potatoes powder Prepare pudding puff paste quantity quart ragoût rasped rice roasted salads salt sauce scallions season serve shalot sift sugar simmer skin slices soup spices spoonful stew stewpan strain strew sugar sweet herbs sweetbreads thicken truffle turnips veal vegetables venison vinegar wine yolks
Popular passages
Page 12 - When goods increase, they are increased that eat them: and what good is there to the owners thereof, saving the beholding of them with their eyes?
Page 99 - Who hath woe ? who hath sorrow ? who hath contentions? who hath babbling? who hath wounds without cause ? who hath redness of eyes ? They that tarry long at the wine ; they that go to seek mixed wine.
Page 21 - Have therefore ever more care that thou be beloved of thy wife, rather than thyself besotted on her ; and thou shalt judge of her love by these two observations: first, if thou perceive she have a care of thy estate, and exercise herself therein ; the other, if she study to please thee, and be sweet unto thee in conversation, without thy instruction; for love needs no teaching nor precept.
Page 99 - Be not among winebibbers, among riotous eaters of flesh ; for the drunkard and glutton shall come to poverty, and drowsiness shall clothe a man with rags.
Page 543 - Prepared calves-feet, apples, currants, raisins, and sugar, of each a pound ; beef suet, two pounds; with a rasped nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, lemon zest, and a little salt.
Page 1 - SIR EDWARD SEAWARD'S NARRATIVE OF HIS SHIPWRECK, and consequent Discovery of certain Islands in the Caribbean Sea: with a detail of many extraordinary and highly interesting Events in his Life, from 1733 to 1749. as written in his own Diary. Edited by Miss JANE PORTER.
Page 12 - TREATISE ON ROADS; Wherein the Principles on which Roads should be made are explained and illustrated by the Plans, Specifications, and Contracts made use of by Thomas Telford, Esq. on the Holy-head Road.
Page 12 - Domestic Duties, or Instructions to Young Married Ladies on the Management of their Households, and the Regulation of their Conduct in the various Relations and Duties of Married Life. By Mrs. W.
Page 124 - They have a proverb here that fruit is gold in the morning, silver at noon, and lead at night.