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Libros Libros 1 a 6 de 6 sobre ... put it away, and put in your Eels, and let them boil till they are tender ; then...
" ... put it away, and put in your Eels, and let them boil till they are tender ; then take them out of the liquor, and boil the liquor longer ; then take it off, and when it is cold, put it to your Eels, but do not take off the little cloths till you ufe... "
The compleat housewife: or, Accomplished gentlewoman's companion, by E- S ... - Página 11
de E. Smith - 1739 - 354 páginas
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The compleat confectioner; or, The art of candying and preserving in its ...

Mary Eales - 1742
...the Head and Tail, put it away, and put in your Eel ; let it boil till it is tender ; then take it out of the Liquor, and boil the Liquor longer ; then take it off, and when it is cold put it to the Eel ; but do not take off the little Cloths till you ufe it. To Stew CUCUMBERS. PARE twelve Cucumbers,...
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The art of cookery, made plain and easy, by a lady [H. GLasse].

Hannah Glasse - 1780
...bay leaf or two. Boil it bones, head and tail well toge-« ther ; then take out your heads and tails, put in your eels and let them boil till they are tender, then take them out and boil the liquor longer, till you think there is enough to cover them. Take it off, and when cold...
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The London art of cookery, and housekeeper's complete assistant

John Farley - 1787 - 448 páginas
...and tail. Then take out the bones, head, and tail, and put in your eels. Let them boil till they be tender, then take them out of the liquor, and boil the liquor longer. Take it off, and when it be cold, put it to your eels; but do not take oft" the little cloths till...
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The New Practice of Cookery, Pastry, Baking, and Preserving: Being the ...

Mrs. Hudson, Mrs. Donat - 1804 - 242 páginas
...put the apples into it, and the juice of a lemon or orange, and a little of the rind •> boil them till they are tender, then take them out of the liquor and add as much sugar as you put in before ; let h boil and be skimmed, then put in the apples, and boil...
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Modern domestic cookery, and useful receipt book

Elizabeth Hammond - 1819
...head, and tail ; then take out the bones,, head, and tail, and put in the eels. Let them boil till tender, then take them out of the liquor, and boil the liquor longer. Take it off; and when cold, put it to the eels ; cover it close, but do not take off the little cloths,...
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The Household Companion: Hundreds of Menus and Remedies

Eliza Smith - 2006 - 412 páginas
...white wine, a few blades of mace, some salt, some whole pepper; and when it boils put in your pigeons, and let them boil till they are tender; then take them out, and strain out the liquor, and put your pigeons in a pot, and when the liquor is cold pour it on them;...
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