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 8
... veal , ( such as neck , breast , and loin ; ) which may then be easily cut into thin sclices attached to the adjoining bones . If the whole of the meat belonging to each bone should be too thick , a small slice may be taken off between ...
... veal , ( such as neck , breast , and loin ; ) which may then be easily cut into thin sclices attached to the adjoining bones . If the whole of the meat belonging to each bone should be too thick , a small slice may be taken off between ...
الصفحة 21
... veal gravy , and four of cream ; rub smooth one or two tea - spoonfuls of currie - powder , a tea - spoon- ful of flour , and an ounce of butter ; simmer an hour ; squeeze half a lemon in , and add salt . Prawns and Cray - fish in jelly ...
... veal gravy , and four of cream ; rub smooth one or two tea - spoonfuls of currie - powder , a tea - spoon- ful of flour , and an ounce of butter ; simmer an hour ; squeeze half a lemon in , and add salt . Prawns and Cray - fish in jelly ...
الصفحة 23
... Veal . - The flesh of a bull calf is firmest , but not so white . The fillet of the cow - calf is generally preferred for the udder . The whitest is the most juicy , having been made so by frequent bleeding and having had whiting to ...
... Veal . - The flesh of a bull calf is firmest , but not so white . The fillet of the cow - calf is generally preferred for the udder . The whitest is the most juicy , having been made so by frequent bleeding and having had whiting to ...
الصفحة 25
... Veal and mutton should have a little paper put over the fat to preserve it . If not fat enough to allow for basting , a little good dripping answers as well as butter . In roasting meat it is a very good way to put a little salt and ...
... Veal and mutton should have a little paper put over the fat to preserve it . If not fat enough to allow for basting , a little good dripping answers as well as butter . In roasting meat it is a very good way to put a little salt and ...
الصفحة 31
... veal rolled in with the beef , looks and eats very well . Beef steaks Should be cut from a rump that has hung a few days . Broil them over a very clear or charcoal fire : put into the dish a little minced shallot , and a table- spoonful ...
... veal rolled in with the beef , looks and eats very well . Beef steaks Should be cut from a rump that has hung a few days . Broil them over a very clear or charcoal fire : put into the dish a little minced shallot , and a table- spoonful ...
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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.