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Modern Domestic Cookery and Useful Receipt Book: Adapted for Families ...
William Augustus Henderson
Vista de fragmentos - 1829
almonds anchovy bacon bake beat beef blades of mace bones broth brown bunch of sweet butter rolled catsup celery chopped clean cloves cold cover it close crumbs of bread crust currants dish eggs fish forcemeat fowl gently grated gravy half a pint half a pound half an hour isinglass juice lard lemon lemon-peel let it boil let it stand let them stand liquor little salt meat melted butter milk mushrooms mutton nutmeg onion ounce oven oysters parsley pepper and salt pickle piece of butter pint of cream pound of butter Pudding quantity quarter red wine roast rolled in flour round sauce saucepan season serve Seville orange skewer skim skin slow fire soup spoonful stew stew-pan strain strew sugar sweet herbs sweetbreads syrup tender thick thicken thyme truffles veal vinegar wash white wine yolks
Página 307 - ... it melts on the top, strew on more. Lay a coarse cloth over the pan, a board over that, and a weight on the board, to keep the pork down in the brine. If excluded from the air, it will continue good for nearly 2 years.
Página 39 - Then strain it, and thicken it with a quarter of a pound of butter mixed with flour, and boil it five or six minutes.
Página 164 - ... with about a gill of cream, and a piece of butter rolled in flour. Boil it five minutes, pour it on a plate. Lay Parmasan cheese roasted all over it, and send it up in a water-plate.
Página 27 - ... will be burnt before it is warm through ; joint it nicely, and crack the Ribs across as you do Ribs of Lamb. When you put it down to roast, dust on some flour, and baste it with a little butter ; dry a dozen Sage leaves, and rub them through a hair sieve, and put them into the top of a...
Página 284 - Jamaica and black pepper, and ginger, one ounce each, and half a pound of common salt. Set it on a slow fire, and let it boil till half the liquor is wasted away.
Página 47 - BOILED. Boil them in salt and water, when done pour away part of the water, and add to the rest a pint of red wine, some salt and vinegar, two onions sliced, a bunch of sweet herbs, some nutmeg, mace, and the juice of a lemon; boil these well together with two or three anchovies, then put in the fish, simmer a short time, and serve it with the sauce strained over it ; shrimps or oysters may be added.