Irving's 1000 Receipts, Or, Modern & Domestic Cookery: A, a [sic] Complete Direction for Carving, Pastry, Cooking, Preserving, Pickling, Making Wines, Jellies, &c., &c. ... with a Complete Table of Cookery for Invalids : Also Observations for the Use of the Mistress of the FamilyCornish, Lamport & Company, 1852 - 216 من الصفحات |
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الصفحة 13
... Clean it carefully , boil it gently , and take it out of the water as soon as done . Let the water be warm if the fish be split . If underdone , it is very unwholesome . - Shrimp or anchovy sauce . To broil Salmon . Cut slices an inch ...
... Clean it carefully , boil it gently , and take it out of the water as soon as done . Let the water be warm if the fish be split . If underdone , it is very unwholesome . - Shrimp or anchovy sauce . To broil Salmon . Cut slices an inch ...
الصفحة 15
... clean ; and if to be 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 . Cod sounds to look like small chickens . A good ...
... clean ; and if to be 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 . Cod sounds to look like small chickens . A good ...
الصفحة 16
... plain butter . - Perch may be done the same way . A Trout a - la - Genevoise . Clean the fish very well ; put it into your stew- pan , adding half Champague , and half Mosselle , or E Rhenish , or sherry wine . Season it with pepper.
... plain butter . - Perch may be done the same way . A Trout a - la - Genevoise . Clean the fish very well ; put it into your stew- pan , adding half Champague , and half Mosselle , or E Rhenish , or sherry wine . Season it with pepper.
الصفحة 18
... clean them . Dry them in a cloth , then lightly four them , but shake it off . Dip them into plenty of egg , then into bread crumbs grated fine , and plunge them into a good pan of boiling lard ; let them continue gently boiling , and a ...
... clean them . Dry them in a cloth , then lightly four them , but shake it off . Dip them into plenty of egg , then into bread crumbs grated fine , and plunge them into a good pan of boiling lard ; let them continue gently boiling , and a ...
الصفحة 21
... clean the shell from the head , then put the meat with a little nutmeg , salt , pepper a bit of butter , crumbs of bread , and three spoonfuls of vinegar , into the shell again , and set it before fire . You may brown it with a sala ...
... clean the shell from the head , then put the meat with a little nutmeg , salt , pepper a bit of butter , crumbs of bread , and three spoonfuls of vinegar , into the shell again , and set it before fire . You may brown it with a sala ...
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عبارات ومصطلحات مألوفة
alspice anchovy bake beat beef bit of butter black pepper blades of mace bones bread broth brown Cakes chopped cloves collops colour cover crumbs crust currants custard dish dress eggs well beaten fire flavour flour forcemeat four eggs four ounces fowl fresh fruit gently glass grated gravy half a pint half a pound half an hour jelly juice large spoonful lemon lemon-peel let it boil liquor little flour mace meat melted milk mutton nicely nutmeg onion orange ounces of butter oven oysters parsley paste peel pepper and salt pint pint of cream port wine potatoes pudding puff paste quantity rice roast roll sauce sauce-pan scalded serve shallot shred sieve simmer skim skin slices soak soup spoonful steaks stew stew-pan stir strain suet sugar tea-spoonful tender thick thicken thin veal vinegar warm wash white pepper wine yeast yolks
مقاطع مشهورة
الصفحة 160 - Seville orange, and then beat it in a mortar till it is very fine. Put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat them all well together for ten minutes, and then pour in by degrees a pint of boiling cream.
الصفحة 107 - Slice two sweetbreads, and season them in the same manner. Lay a puff paste on the ledge of the dish ; then put the meat, yolks of hard eggs, the sweetbreads, and some oysters, up to the top of the dish. Lay over the whole some very thin slices of ham, and fill...
الصفحة 163 - Orange Jelly. Grate the rind of two Seville and two China oranges, and two lemons; squeeze the juice of three of each, and strain, and add the juice of a quarter of a pound of lump sugar, and a quarter of a pint of water, and boil till it almost candies.
الصفحة 77 - Game ought not to be thrown away even when it has been kept a very long time ; for when it seems to be 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 7* waters, and rub them wilh sa-lt.
الصفحة 162 - Run the jelly through and through until clear ; then put it into glasses or forms. The following mode will greatly facilitate the clearing of jelly : When the mixture has boiled twenty minutes, throw in a tea-cupful of cold water ; let it boil five minutes longer ; then take the saucepan off the fire, covered close, and keep it half an hour; after which, it will be so clear as to need only once running through the bag, and much waste will be saved.
الصفحة 206 - Pork Jelly. Take a leg of well-fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire, with three gallons of water, and simmer to one. Let half an ounce of mace, and the same of nutmegs, stew in it. Strain through a fine sieve. When cold, take off the fat. Give a chocolate-cup the first and last thing, and at noon, putting salt to taste.
الصفحة 46 - Chop equal quantities of lean and fat bacon, a handful of sage, a little salt and pepper, and a few anchovies. Beat all in a mortar ; and when used roll and fry it, and serve it with fried sippets, or on stewed vegetables, or on white collops. Scotch Collops. Cut veal into thin bits about three inches over, and...
الصفحة 117 - Oatmeal Pudding. — Pour a quart of boiling milk over a pint of the best fine oatmeal ; let it soak all night ; next day beat two eggs, and mix a little salt ; butter a basin that will just hold it : cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it its oatcake buttered.
الصفحة 109 - ... keep the fat and lean separate. Put it in layers, quite close up to the top ; lay on the lid , cut the edge smooth round, and pinch it ; bake in a slow soaking oven, as the meat is very solid. Directions for raising the crust will be given hereafter.
الصفحة 43 - ... shred, two grates of nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk, or water; simmer these gently with the meat, but take care not to let it boil ; and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three-cornered shape, round the dish.