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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النتائج 1-5 من 78
الصفحة 14
... onions , some celery and thyme , for half an hour , in a little water . Then strain it , and stew the fish for half an hour in a little water , with the addition of some butter browned . Season with white pepper , a spoonful of catsup ...
... onions , some celery and thyme , for half an hour , in a little water . Then strain it , and stew the fish for half an hour in a little water , with the addition of some butter browned . Season with white pepper , a spoonful of catsup ...
الصفحة 17
... onion , a few cloves stuck in it , and a small bunch of parsley and thyme ; put it in a crust of French bread ; set it on a quick fire . When the fish is done , take the bread out , bruise it , and then thicken the sauce ; add flour and ...
... onion , a few cloves stuck in it , and a small bunch of parsley and thyme ; put it in a crust of French bread ; set it on a quick fire . When the fish is done , take the bread out , bruise it , and then thicken the sauce ; add flour and ...
الصفحة 18
... onion , and a few leaves of scented marjorum shred fine ; an anchovy or two ; a little salt and nutmeg , and some pepper . To fry Smelts . They should not be washed more than is necessa- ry to clean them . Dry them in a cloth , then ...
... onion , and a few leaves of scented marjorum shred fine ; an anchovy or two ; a little salt and nutmeg , and some pepper . To fry Smelts . They should not be washed more than is necessa- ry to clean them . Dry them in a cloth , then ...
الصفحة 19
... onion and peppercorns - salt to taste . Collared Eel . Bone a large eel , but do not skin it ; mix pepper , salt , mace , alspice , and a clove or two , in the finest powder , and rub over the whole inside ; roll it tight , and bind ...
... onion and peppercorns - salt to taste . Collared Eel . Bone a large eel , but do not skin it ; mix pepper , salt , mace , alspice , and a clove or two , in the finest powder , and rub over the whole inside ; roll it tight , and bind ...
الصفحة 20
... onion , and a few bay leaves . Add half vine- gar and half small beer , enough to cover them . Put paper over the ... onions sliced and fried . Broiled Herrings . Flour them first , and do of a good colour ; plain butter for sauce . To ...
... onion , and a few bay leaves . Add half vine- gar and half small beer , enough to cover them . Put paper over the ... onions sliced and fried . Broiled Herrings . Flour them first , and do of a good colour ; plain butter for sauce . To ...
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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.