 | William Kitchiner - 1823 - 738 páginas
...; dry a dozen Sage leaves, and rub through a hair sieve, and put them into the top of a pepper box, and about a quarter of an hour before the meat is done, basta it with butter, dust the pulverized Sage, or the Savoury powder in (No. 51,) or sprinkle with... | |
 | M. Radcliffe - 1823 - 728 páginas
...a dozen sage leaves, and rub them through a hair sieve, and put them into the top of a pepper-box, and about a quarter of an hour before the meat is done, baste it with butter, and dust in the pulverized sage. Make it a general .rule never to pour gravy... | |
 | William Kitchiner - 1827 - 524 páginas
...a dozen Sage leaves, and rub them through a hair sieve, and put them into the top of a pepper box, and about a quarter of an hour before the meat is done, baste it with butter, dust the pulverized Sage, or the savoury powder in (No. 51), or sprinkle with... | |
 | William Augustus Henderson - 1828 - 394 páginas
...onion, and a good crust of bread. When the scrag has boiled about an hour, put in the other part of the mutton, and about a quarter of an hour before the...thickened with oatmeal, and some with bread ; and, instead of sweet herbs and onions, season it with mace : but this is a mere fancy, and determined by the different... | |
 | William Kitchiner - 1836 - 432 páginas
...a dozen Sage leaves, and rub them through a hair-sieve, and pat them into the top of a pepper-box ; and about a quarter of an hour before the meat is done, baste it with butter ; dust the pulverised Sage, or the savoury powder in (51) ; or sprinkle with Duck... | |
 | Mrs. N. K. M. Lee - 1840 - 400 páginas
...dozen sage leaves, and rub them through H hair-sieve, and put them into the top of a dredging-box ; and about a quarter of an hour before the meat is done, baste it with butter ; dust with the pulverized sage. Obs. — Make it a general rule never to pour... | |
 | Christine Terhune Herrick - 1904 - 380 páginas
...Dry a dozen sage-leaves, rub them through a hair sieve, and put them into the top of a pepper-box, and about a quarter of an hour before the meat is done baste it with butter, then dust pulverized sage, or sprinkle with duck-stuffing. Some people carve... | |
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... 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... 