The art of cookery, made plain and easy, by a lady [H. GLasse].

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O. Hodgson, 1780 - 82 páginas
 

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Página 255 - ... be dipped all over, but not stay in (with his head above water) longer than half a minute, if the water be very cold; after this he must go in three times a week for a fortnight longer.
Página 136 - ... well together with half a pint of brandy, and half a pint of sack, put it down close in a stone pot, and it will keep good three or four months.
Página 201 - Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves...
Página 160 - 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 102 - Bread-pudding, tie it loose; if a Batter-pudding, tie it close; and be sure the Water boils when you put the Pudding in, and you should move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by Degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse Hair Sieve, that it may neither have Lumps nor the Treadles of the...
Página 109 - ... pounded fine ; a quarter of an ounce of mace, a quarter of an ounce of cloves, two large nutmegs, all beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and half a pint of fack ; put it down clofe in a ftone pot, and it will keep good four months.
Página 225 - ... thin and clear. The method of procuring the juice is by boring holes in the body of the tree, and putting in fossets, which are commonly made of the branches of elder, the pith being taken out.
Página 109 - ... fine, a quarter of an ounce of mace, a quarter of an ounce of cloves, and two large nutmegs, all beat fine, put...
Página 69 - Then add the other gravy to this, and put in your partridges to heat. If it is not thick enough, put in a piece of butter rolled in flour.
Página 54 - For sauce, take the rest of the chestnuts, peel and skin them, put them into some good gravy, with a little white wine; and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve.

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