Modern household cookery, by a lady [S.J. Hale]. |
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Side 12
... crumbs of bread , a little shallot or onion , salt , white pepper , nutmeg , mace , pennyroyal , parsley , and lemon - thyme finely shred . Beat as many fresh eggs , yolks and whites separately , as will make the above ingredients into ...
... crumbs of bread , a little shallot or onion , salt , white pepper , nutmeg , mace , pennyroyal , parsley , and lemon - thyme finely shred . Beat as many fresh eggs , yolks and whites separately , as will make the above ingredients into ...
Side 16
... crumb of a small loaf in the strained liquor ; separate the bones from the meat , pound the meat in a mortar , and rub it , along with the liquor , through a sieve ; season with pepper and salt , and heat the soup thoroughly , but do ...
... crumb of a small loaf in the strained liquor ; separate the bones from the meat , pound the meat in a mortar , and rub it , along with the liquor , through a sieve ; season with pepper and salt , and heat the soup thoroughly , but do ...
Side 45
... . BREAD SAUCE . Pour quite boiling on half a pint of the finest bread crumbs , an equal measure of new milk ; cover them closely with a plate , and let the sauce remain for twenty or thirty minutes ; put it then into SAUCES . 45.
... . BREAD SAUCE . Pour quite boiling on half a pint of the finest bread crumbs , an equal measure of new milk ; cover them closely with a plate , and let the sauce remain for twenty or thirty minutes ; put it then into SAUCES . 45.
Side 46
... crumbs through a cullender before the milk is poured to them ; they should be of stale bread , and very lightly grated . As some will absorb more liquid than others , the cook must increase a little the above proportion , should it be ...
... crumbs through a cullender before the milk is poured to them ; they should be of stale bread , and very lightly grated . As some will absorb more liquid than others , the cook must increase a little the above proportion , should it be ...
Side 66
... crumbs mixed with a seasoning of salt and pepper ( some cooks add one of minced herbs also ) , before they are fried . Send melted butter and anchovy sauce to table with them . From eight to twelve minutes to fry . Observe . This is a ...
... crumbs mixed with a seasoning of salt and pepper ( some cooks add one of minced herbs also ) , before they are fried . Send melted butter and anchovy sauce to table with them . From eight to twelve minutes to fry . Observe . This is a ...
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Almindelige termer og sætninger
allspice anchovy bake beaten beef black pepper blade of mace boiling water bone broth brown carrots Cayenne Cayenne pepper celery chickens chopped clean cloth cloves cold water colour cover cream currants custard cutlets dish dressed eggs fillet fire fish flavour flour Foolscap 8vo forcemeat four ounces fowl fresh gently Gilt leaves gravy half a pint half a pound horseradish inch isinglass jelly juice ketchup lemon lemon peel let it boil little salt meat melted butter milk minced Morocco elegant mushroom mutton nutmeg onions ounces of butter oven parsley peas pepper and salt pickle piece pint pork port wine PUDDING puff paste quarter quarts roast saltpetre sauce season serve sieve simmer skim skin slices soup spoonful stew stewpan stir strain sweet syrup tablespoonful teaspoonful tender thick thin turnips veal vinegar wash wine yolks
Populære passager
Side 371 - Now stir the fire, and close the shutters fast, Let fall the curtains, wheel the sofa round, And while the bubbling and loud hissing urn Throws up a steamy column, and the cups That cheer but not inebriate, wait on each, So let us welcome peaceful evening in.
Side 313 - Infant. — Take of fresh cow's milk, one tablespoonful, and mix with two table-spoonfuls of hot water ; sweeten with loaf sugar, as much as may be agreeable. This quantity is sufficient for once feeding a new-born infant ; and the same quantity may be given every two or three hours, not oftener — till the mother's breast affords the natural nourishment.
Side 324 - To effect this, which is essential, either a heavy board or a flat stone must be laid upon the meat. The same pickle may be used repeatedly, provided it be boiled up occasionally with additional Salt to restore its strength, diminished by the combination of part of the Salt with the meat, and by the dilution of the pickle by the juices of the meat extracted. By boiling, the Albumen, which would cause the pickle to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.
Side 170 - ... body may easily be separated from the flesh and taken out entire : only the neck-bones and merrythought will then remain to be removed. The bird thus prepared may either be restored to its original form, by filling the legs and wings with forcemeat, and the body with the livers of two or three fowls...
Side 297 - ... half a pint twice a day, warming with it a little new milk. Isinglass. — Boil one ounce of isinglass shavings, forty Jamaica peppers, and a bit of brown crust of bread, in a quart of water, to a pint, and strain it. This makes a pleasant jelly to keep in the house ; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way most agreeable.
Side 307 - Toast and Water. Toast slowly a thin piece of bread till extremely brown and hard, but not the least black ; then plunge it into a jug of cold water, and cover it over an hour before used. This is of particular use in weak bowels. It should be of a fine brown colour before drinking it.
Side 95 - The eatable mushrooms first appear very small, and of a round form, on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens, and shows a fringed fur of a very fine salmon-colour; which continues more or less till the mushroom has gained some size, and then turns to a dark brown.
Side 55 - No. 2,) be used instead of Beef gravy, this will be one of the most relishing Maigre dishes we know. Obs. — To kill Eels instantly, without the horrid torture of cutting and skinning them alive, pierce the spinal marrow, close to the back part of the skull, with a sharp pointed skewer: if this be done in the right place, all motion will instantly cease.
Side 126 - Roll them up tight, about the size of two fingers, but not more than two or three inches long ; put a very small skewer to fasten each firmly; rub egg over; fry them of a fine brown, and pour a rich brown gravy over. To Dress Collops Quick. — Cut them as thin as paper with a very sharp knife, and in small bits. Throw the skin, and any odd bits of the veal, into a little water, with a dust of pepper and salt ; set them on the fire while you beat the collops ; and dip them into a seasoning of herbs,...
Side 252 - Mix a quarter of a pound of flour, one ounce of fresh butter, and a little cold water ; rub it well between the board and your hand till it begins to string ; cut it into small pieces, roll it out, and draw it into fine strings ; then lay them in any way you please across your tartlets, and bake immediately.