Meats, how to select, how to cook, and how to carve

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Seite 88 - The trout is banish'd by the sordid stream. Heavy, and dripping, to the breezy brow Slow move the harmless race; where, as they spread Their swelling treasures to the sunny ray, Inly disturb'd, and wondering what this wild Outrageous tumult means, their loud complaints The country fill: and, toss'd from rock to rock, Incessant bleatings run around the hills.
Seite 86 - INGREDIENTS.— Loin of mutton, a little salt. Mode. — Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot.
Seite 6 - If the flesh intended to be eaten be introduced into the boiler, when the water is in a state of brisk ebullition, and if the boiling be kept up for...
Seite 59 - Put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs ; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve.
Seite 82 - Mode.— Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness. Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt ; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top. Pour in the water, and let it stew very gently for 2i hours, keeping the lid of...
Seite 95 - And king Solomon, and all the congregation of Israel, that were assembled unto him, were with him before the ark, sacrificing sheep and oxen, that could not be told nor numbered for multitude.
Seite 72 - Romney-Marsh, therefore, though not ranking as a first class in respect of perfection and symmetry of breed, is a highly useful, profitable, and generally advantageous variety of the English domestic sheep. 693 DIFFERENT NAMES HAVE BEEN GIVEN to sheep by their breeders, according to their age and sex. The male is called a ram, or tup; after weaning, he is said to be a hog, or hogget, or a lamb-hog, tup-hog, or teg; later he is a wether, or wether-hog; after the first shearing, a shearing, or dinmont;...

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