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Modern Domestic Cookery, and useful receipt-book ... Ninth edition
Vista completa - 1854
Modern Domestic Cookery; and useful receipt book ... Eighth edition
Vista completa - 1850
allspice anchovies asparagus bake baste beat beef boiling water bones bottle brandy bread bread sauce brown butter carrots cask chickens clean cloth cloves cold water colour cover cream crumbs currants dish drain eggs endive fire fish flour four ounces fowls fresh fried fruit gallons of water garnished gravy half a pint half a pound juice lemon lemon-peel let it boil let it stand let them stand liquor lobster lump sugar mace meat melted butter milk minutes mutton nutmeg observing onions ounces ounces of butter oven oysters parsley peel pepper pickle pint port wine powdered pudding quantity quarter quarts of water roasted roll saltpetre saucepan season serve shalots skim slices soup spoonful stew stew-pan stir strain sugar syrup Take thick veal venison vinegar warm wash white wine whole yeast yolks
Página 253 - Let a sponge, three or four inches in diameter, be moistened with pure water, and in that state be suspended by a string or wire, exactly over the flame of the lamp, at the distance of a few inches ; this substance will absorb all the smoke emitted during the evening, or night, after which it should be rinsed in warm water, by which means it will be again rendered fit for use.
Página 249 - All sorts of glass vessels and other utensils may be purified from long retained smells of every kind, in the easiest and most perfect manner, by rinsing them out well with charcoal powder, after the grosser impurities have been scoured off with sand and potash. Rubbing the teeth and washing out the mouth with fine charcoal powder, will render the teeth beautifully white, and the breath perfectly sweet, where an offensive breath has been owing to a scorbutic disposition of the gums. Putrid water...
Página 249 - ... made : take of water sixteen gallons, and boil the half of it. Put the water thus boiled, while in full heat, to the reserved cold part, which should be previously put into a barrel or other vessel ; then add sixteen pounds of treacle or molasses, with a few table spoonfuls of the essence of spruce, stirring the whole well together; add half a pint of yeast, and keep it in a temperate situation, with the bunghole open, fur two days, till the fermentation be abated.
Página 122 - ... veal and beef broth to add to the richness. Fry some shalot in butter, and dredge in flour enough to thicken the gravy ; stir this into the browning, and give it one or two boils; skim it carefully, and then put in the head ; put in also a pint of Madeira wine, and simmer till the meat is quite tender.
Página 251 - ... touching what it is applied to. Take any quantity of tar, and six or seven times as much grease, stirring and mixing them well together; with this composition brush the stems of young trees, as high as hares, &c., can reach ; and it will effectually prevent their being barked. 1122 Bad effects of Iron Nails, &c., on Fruit-trees, or mischievous effects of Iron...
Página 21 - First insert the knife between the leg and the body, and cut to the bone; then turn the leg back with the fork. and if the fowl is tender the joint will give away easily. The wing is broken off the same way, only dividing the joint with the knife, in the direction from 1 to 2.
Página 253 - To PURIFY WATER FOR DOMESTIC AND OTHER PURPOSES. — This method is extremely simple, and consists in placing horizontally, in the midst of a common water butt, a false bottom, perforated with a great number of small holes. The butt being thus divided into two equal parts, the upper is filled with pieces of charcoal, which must be neither too large nor too small, thoroughly burned, light, and well washed. Immediately under the cock by which the water enters the butt, must be placed a small hollow...
Página 20 - 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.
Página 22 - ... off from the part that sticks to the breast. The next thing is to divide the breast from the carcase, by cutting through the tender ribs close to the breast, quite down to the tail. Then lay the back upwards, put your knife into the bone half-way from the neck to the rump, and on raising the lower end it will separate readily. Turn the rump from you, and very neatly take off the two sidesmen, and the whole will be done.
Página 259 - DISHES ON TABLE. Soup, broth, or fish, should always be set at the head of the table; if none of these, a boiled dish goes to the head, where there is both boiled and roasted. If but one principal dish, it goes to the head of the table. If three, the principal one to the head, and the two smallest to stand opposite each other, near the foot. If four, the biggest to the head, and the next biggest to the foot, and the two smallest dishes on the sides. If five, your are to put the smallest in the middle,...