Mrs. Rundell's Domestic cookeryThomas Nelson., 1859 - 343 من الصفحات |
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الصفحة 17
... wine ; and a large tea - spoonful of mustard , first mixed at the side- board . Turn the neck end of the goose towards you , and cut the whole breast in long slices from one wing to another ; but only re- move them as you help each ...
... wine ; and a large tea - spoonful of mustard , first mixed at the side- board . Turn the neck end of the goose towards you , and cut the whole breast in long slices from one wing to another ; but only re- move them as you help each ...
الصفحة 27
... wine , and a very large handful of salt ; boil and skim it well , then boil the turkey . When done enough tighten the strings , and lay upon it a dish with a weight of two pounds over it . Boil the liquor half an hour ; and when both ...
... wine , and a very large handful of salt ; boil and skim it well , then boil the turkey . When done enough tighten the strings , and lay upon it a dish with a weight of two pounds over it . Boil the liquor half an hour ; and when both ...
الصفحة 28
... wine , and six anchovies , cover over the pan , and bake it an hour . Let it be done before it is wanted . Pour the liquor from it , and keep the fish hot while you heat up the liquor with a good piece of butter rolled in flour , a tea ...
... wine , and six anchovies , cover over the pan , and bake it an hour . Let it be done before it is wanted . Pour the liquor from it , and keep the fish hot while you heat up the liquor with a good piece of butter rolled in flour , a tea ...
الصفحة 31
... wine . FLOUNDERS . - Let them be rubbed with salt inside and out , and lie two hours to give them some firmness . Dip them into egg ; cover with crumbs , and fry them . Water Souchy . - Stew two or three flounders , some parsley- leaves ...
... wine . FLOUNDERS . - Let them be rubbed with salt inside and out , and lie two hours to give them some firmness . Dip them into egg ; cover with crumbs , and fry them . Water Souchy . - Stew two or three flounders , some parsley- leaves ...
الصفحة 39
... wine. 1. Haunch . 2. Neck . 3. Shoulder , 4. Breast . 3 PORK . 1. Sparerib . 4. Fore Loin . 2. Hand . 5. Hind Loin . 3. Belly or Spring . 6. Leg . 18 16 12 15 1-4 1. Sirloin . 2. Rump . 3. Edge Bone , 4. Buttock . 5. Mouse Buttock . 6 ...
... wine. 1. Haunch . 2. Neck . 3. Shoulder , 4. Breast . 3 PORK . 1. Sparerib . 4. Fore Loin . 2. Hand . 5. Hind Loin . 3. Belly or Spring . 6. Leg . 18 16 12 15 1-4 1. Sirloin . 2. Rump . 3. Edge Bone , 4. Buttock . 5. Mouse Buttock . 6 ...
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عبارات ومصطلحات مألوفة
allspice anchovy apples bake beat beef bit of butter black pepper blades of mace bones bread broth brown chicken chopped clean cloves cold colour cover crumbs crust currants dish eggs eggs well beaten fire fish flavour flour forcemeat four eggs four ounces fowl fresh fruit grated gravy half a pint half a pound jelly juice keep ketchup large spoonful lemon peel liquor mace meat milk mushrooms mutton nicely nutmeg onion orange ounces of butter ounces of sugar oven oysters parsley paste pepper and salt pickle piece pint pint of cream port wine pudding puff paste quantity quart rice roast roll saltpetre sauce saucepan scalded season serve shalot shred sieve simmer skim slices soak soup spoonful steaks stew stew-pan stir strain suet tea-spoonful tender thick thin veal vinegar warm wash white pepper wine yolks
مقاطع مشهورة
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.