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 6
... paste , and make a pretty dish beaten with fruit , to set in cream , & c . If copper utensils be used in the kitchen , the cook should be charged to be very careful not to let the tin be rubbed off , and t › have them fresh done when ...
... paste , and make a pretty dish beaten with fruit , to set in cream , & c . If copper utensils be used in the kitchen , the cook should be charged to be very careful not to let the tin be rubbed off , and t › have them fresh done when ...
الصفحة 25
... paste on strong paper , and cover the haunch ; tie it with fine packthread , and set it at a distance from the fire , which must be a good one . Baste it often : ten minutes before serving take off the paste , draw the meat nearer the ...
... paste on strong paper , and cover the haunch ; tie it with fine packthread , and set it at a distance from the fire , which must be a good one . Baste it often : ten minutes before serving take off the paste , draw the meat nearer the ...
الصفحة 26
... paste as above , and the same sauce . To stew a Shoulder of Mutton . Let the meat hang till you judge proper to dress it , then take out the bone , beat the meat with a rol- ling - pin , lay some slices of mutton fat , that have lain a ...
... paste as above , and the same sauce . To stew a Shoulder of Mutton . Let the meat hang till you judge proper to dress it , then take out the bone , beat the meat with a rol- ling - pin , lay some slices of mutton fat , that have lain a ...
الصفحة 30
... paste and tape . The gravy is very fine ; and a little of it adds greatly to the flavour of any hash , soup , & c . — Both the gravy and the beef will keep some time . An excellent mode of dressing Beef . Hang three ribs three or four ...
... paste and tape . The gravy is very fine ; and a little of it adds greatly to the flavour of any hash , soup , & c . — Both the gravy and the beef will keep some time . An excellent mode of dressing Beef . Hang three ribs three or four ...
الصفحة 33
... paste , and bake it five hours in a very cool oven . Put no liquor in . When cold , pick out the strings , and fat : beat the meat very fine with a quarter of a pound of fine butter , just warm ; but not oiled , and as much of the gravy ...
... paste , and bake it five hours in a very cool oven . Put no liquor in . When cold , pick out the strings , and fat : beat the meat very fine with a quarter of a pound of fine butter , just warm ; but not oiled , and as much of the gravy ...
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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.