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anchovy bacon bake barberries baste beat beef blades of mace bones brown bundle of sweet butter rolled catchup celery chopped clean cloves cold collops Cover it close crumbs of bread crust currants dish eggs fieve flices flow fire forcemeat fowl fuet fugar gallon gravy half a pint half a pound half an hour jelly juice keep lard lemon lemon-peel let it boil let it stand let them stand liquor little salt meat melted butter mushrooms mutton nutmeg onion orange ounce oven oysters parfley peel pepper and salt pickle piece of butter pound of butter pudding puff paste quantity quarter red wine roast rolled in flour rose water round sauce saucepan season Seville orange sieve skim skin soup spoonful spoonsul stew stew-pan stir strain sugar sweet herbs sweet-breads tender thick thicken thyme truffles veal vinegar wash white wine yolks
Página 191 - Take half a pound of grated carrot and a pound of grated bread ; beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream. Then...
Página 291 - TAKE a pound of butter, beat it in an earthen pan with your hand one way, till it is like a fine thick cream ; then have ready twelve eggs, but half the whites; beat them well, and beat them up with the butter, a pound of flour -beat in it, a pound of fugar, and a few carraways.
Página 244 - Let it boil a little, skim it very clean as it boils, and let it stand till it is quite cold. Dry your jar with a cloth, put fresh vine-leaves at the bottom and between every bunch of grapes, and on the top. Then pour the clear...
Página 357 - ... of yeast and the juice of twelve lemons, which, being pared, must stand, with two pounds of white sugar, in a tankard, and in the morning skim off...
Página 368 - ... let them stand all night, then take out the leaves, put in a spoonful of yeast, and let it work two or three days, then make it up...
Página 347 - ... take out all the pulp, and put the rinds into a pretty strong salt a.nd hard water for six days. Then boil them in a large quantity of spring water till they are tender. Take them out, and lay them on a hair sieve to drain. Then make a thin syrup of fine loaf sugar, a pound to a quart of water. Put in your peels, and boil them...
Página 101 - TAKE a fhoulder of veal, cut off the fkin that it may hang at one end, then lard the meat with bacon and ham, and feafon it with pepper, fait, mace, fweet herbs, parfley, and lemon-peel ; cover it again with the fkin...
Página 242 - ... pan, cover them with vine leaves, and pour the water on them that they came out of, and fet them over a flow fire till they are quite green, then make a pickle for them of...