Mrs. Rundell's Domestic cookeryRoutledge, 1859 - 238 من الصفحات |
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الصفحة 20
... bottom or across . The lower part is generally thought the best but the fairest way is to cut from the neck to a , rather than from c to b , by a , which is the most fashionable . The figure represents the back of the pigeon ; and the ...
... bottom or across . The lower part is generally thought the best but the fairest way is to cut from the neck to a , rather than from c to b , by a , which is the most fashionable . The figure represents the back of the pigeon ; and the ...
الصفحة 25
... bottom , and as much water as will cover it ; to three quarts put a pint of vinegar , a handful of salt , twelve bay leaves , six blades of mace , and a quarter of an ounce of black pepper . When the salmon is boiled enough , drain it ...
... bottom , and as much water as will cover it ; to three quarts put a pint of vinegar , a handful of salt , twelve bay leaves , six blades of mace , and a quarter of an ounce of black pepper . When the salmon is boiled enough , drain it ...
الصفحة 30
... bottom of the pan ; cover it close , and bake till the fish are done enough in a slow oven . place the rolls in the dish for serving , and cover it to keep them hot till the gravy baked is skimmed ; if not enough , a little fresh ...
... bottom of the pan ; cover it close , and bake till the fish are done enough in a slow oven . place the rolls in the dish for serving , and cover it to keep them hot till the gravy baked is skimmed ; if not enough , a little fresh ...
الصفحة 32
... bottom of a pan , and the lobster smooth over it , with bay - leaves between ; cover it with butter , and bake gently . When done pour the whole on the bottom of a sieve , and with a fork lay the pieces into potting - pots , some of ...
... bottom of a pan , and the lobster smooth over it , with bay - leaves between ; cover it with butter , and bake gently . When done pour the whole on the bottom of a sieve , and with a fork lay the pieces into potting - pots , some of ...
الصفحة 33
... bottom of a deep small dish ; when cold , lay the cray - fish with their backs down- wards , and pour more jelly over them . Turn out when cold . To Butter Prawns or Shrimps . - Take them out of the shells , and warm them with a little ...
... bottom of a deep small dish ; when cold , lay the cray - fish with their backs down- wards , and pour more jelly over them . Turn out when cold . To Butter Prawns or Shrimps . - Take them out of the shells , and warm them with a little ...
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apples bake beat beaten beef boil bones bottom bread brown butter chicken clean clear close cloth cold colour cover cream crust currants dish drain dressed eggs eight excellent fine fire fish five flavour flour four four ounces fowl fresh fruit gently give glass grated gravy half half a pint head herbs hour jelly juice keep leaves lemon liquor mace meat milk minutes mutton nicely nutmeg Observe onion orange ounces ounces of butter oven parsley paste pepper pickle piece pint pound powder Preserve pudding quantity quart quarter ready rice roast roll round salt sauce scalded season serve side simmer skim slices soup spoonful stew stir strain sugar sweet syrup taste tender thick thin till turn veal vinegar warm wash whole wine yolks
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الصفحة 70 - ... spoiled, it may often be made fit for eating, by nicely cleaning it, and washing with vinegar and water. If there is danger of birds not keeping, draw, crop, and pick them ; then wash in two or three waters, and rub them with salt. Have ready a large sauce-pan of boiling water, and plunge them into it one by one ; drawing them up and down by the legs, that the water may pass through them. Let them stay five or six minutes in ; then hang them up in a cold place.
الصفحة 8 - To take off the wing, put your fork into the small end of the pinion, and press it close to the body ; then put in the knife at d, and divide the joint, taking it down in the direction d, e.
الصفحة 78 - Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup.
الصفحة 108 - 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. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those \ that have...
الصفحة 147 - ... salt, a grate of nutmeg, and the least bit of lemon-peel. Boil gently for a few minutes to the consistency you like ; it should be such as you can drink, though tolerably thick. This conveys great nourishment in small compass.
الصفحة 49 - Then take it up ; and without withdrawing the spit, cut it down the back and belly, lay it into the dish, and chop the sage and bread quickly as fine as you can, and mix them with a large quantity of fine melted butter that has very little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the ears and the two jaws ; take off the upper part of the head down to the snout. In Devonshire it is served whole, if very small ; the head only being cut off, to...
الصفحة 16 - Soak them in warm water half an hour, then scrape and clean ; and if to bo dressed white, boil them in milk and water ; when tender serve them in a napkin, with egg sauce. The salt must not be much soaked out, unless for fricassee.
الصفحة 147 - Tapioca.- — Choose the largest sort, pour cold water on to wash it two or three times ; then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear ; then put lemon juice, wine, and sugar.
الصفحة 100 - ... lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned ; pour the remainder of the batter over them, and bake it. Mutton Pudding.
الصفحة 151 - Orangeade, or Lemonade. Squeeze the juice ; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the Syrup, with as much more water as will make a rich sherbet ; strain through a jellybag. Or squeeze the juice, and strain it, and add water and capillaire.