Modern cookery, in all its branches1845 - 80 pages |
From inside the book
Results 6-10 of 99
Page 42
... less according to the taste ) , a couple of fine carrots grated , one large or two moderate - sized turnips sliced , all gently fried brown in butter ; half a teaspoonful of black pepper , and three times as much of salt . Stew these ...
... less according to the taste ) , a couple of fine carrots grated , one large or two moderate - sized turnips sliced , all gently fried brown in butter ; half a teaspoonful of black pepper , and three times as much of salt . Stew these ...
Page 49
... less , as occasion may require . BRINE FOR BOILING FISH . Fish is exceedingly insipid if sufficient salt be not mixed with the water in which it is boiled , but the precise quantity required for it will depend , in some measure , upon ...
... less , as occasion may require . BRINE FOR BOILING FISH . Fish is exceedingly insipid if sufficient salt be not mixed with the water in which it is boiled , but the precise quantity required for it will depend , in some measure , upon ...
Page 50
... less washing and hand- ling necessary , by at once taking off the slime ; change the water several times , and when the fish is as clean as it is possible to render it , draw a sharp knife through the thickest part of the middle of the ...
... less washing and hand- ling necessary , by at once taking off the slime ; change the water several times , and when the fish is as clean as it is possible to render it , draw a sharp knife through the thickest part of the middle of the ...
Page 52
... less , in proportion to its weight , should be allowed for a small fish , or for the thin end of a large one . Do not allow the salmon to re- main in the water after it is ready to serve , or both its flavour and appearance will be ...
... less , in proportion to its weight , should be allowed for a small fish , or for the thin end of a large one . Do not allow the salmon to re- main in the water after it is ready to serve , or both its flavour and appearance will be ...
Page 55
... less of cayenne , and a tablespoonful of essence of anchovies , mixed with a glass of white wine and a dessertspoonful of lemon juice . Boil the whole for a couple of minutes , lift out the fish carefully with a slice , pour the sauce ...
... less of cayenne , and a tablespoonful of essence of anchovies , mixed with a glass of white wine and a dessertspoonful of lemon juice . Boil the whole for a couple of minutes , lift out the fish carefully with a slice , pour the sauce ...
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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...