Cassell's dictionary of cookery1883 |
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Cassell's Dictionary of Cookery: With Numerous Illustrations ; Containing ... Keine Leseprobe verfügbar - 1880 |
Häufige Begriffe und Wortgruppen
allspice almonds anchovy apples arrowroot bable cost bake beaten beef boiling water bones brandy bread bread-crumbs brown calf's cayenne cayenne pepper celery chopped cloves cold water cooked cover cream currants dessert-spoonful dozen drain eggs fire fish five persons flavour flour forcemeat four or five fowl fresh garnish gravy half a pint half a pound half a tea-spoonful half an hour hot dish isinglass jelly juice ketchup lemon little salt loaf sugar meat milk minced mixture moderate oven mould nutmeg onion ounces of butter parsley pepper and salt piece of butter port wine powdered Probable cost pudding puff paste quart quarter rind roast sauce saucepan season serve shallots simmer gently six persons slices soup spoonful stew stewpan stir strain Sufficient for four Sufficient for six Sufficient for three table-spoonful thick thicken three ounces tureen twenty minutes vinegar wine yolks
Beliebte Passagen
Seite 226 - ... if necessary; work the knife gradually to the socket of the thigh; with the point of the knife detach the joint from it, take the end of the bone firmly in the fingers, and cut the flesh clean from it down to the next joint, round which pass the point of the knife carefully, and when the skin is loosened from it in every part, cut round the next bone, keeping the edge of the knife close to it, until the whole of the leg is done. Remove the bones of the...
Seite 263 - To take off the wing, put your fork into the small end of the pinion, and press it close to the body ; then put in the knife at d, and divide the joint, taking it down in the direction d, e.
Seite xciv - Though I look old, yet I am strong and lusty: For in my youth I never did apply Hot and rebellious liquors in my blood; Nor did not with unbashful forehead woo The means of weakness and debility; Therefore my age is as a lusty winter, Frosty, but kindly: let me go with you; I'll do the service of a younger man In all your business and necessities.
Seite 35 - Take two pints of milk, four eggs, and a small teacupful of yeast, or a yeast cake ; melt a piece of butter (the size of an egg) in a...
Seite 227 - ... very softly, from an hour and a quarter to an hour and a half; let it cool in the liquor in which it was stewed; and after it is lifted out, boil down the gravy to a jelly and strain it; let it become cold, clear off the fat, and serve it cut into large dice or roughed, and laid round the fowl, which is to be served cold. If restored to its form, instead of being rolled, it must be stewed gently for an hour, and may then be sent to table hot, covered with mushroom, or any other good sauce that...
Seite 124 - ... water, and put a large spoonful of the minced meat on one-half of the round; fold the other half over, and pinch the edges well together, then fry them in hot drippings or fat, a nice brown. They may also be cooked in a moderate oven. CHICKEN PUDDING. Cut up two young chickens into good- sized pieces; put them in a sauce-pan with just enough water to cover them well. When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the chicken from...
Seite 9 - Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground ; beat a quarter of a pound of butter to a cream ; add...
Seite 147 - Add the salt, and bring gradually to a boil. Skim carefully, and draw it to the side of the fire, and let it simmer till done.
Seite 93 - ... with five or six cloves, the juice of a lemon, and a little salt and pepper. Care must be taken not to put too much salt, as the bacon will probably supply what is necessary.
Seite 62 - ... to the bone. Every slice should be clean and even, and the sirloin should cut fairly to the very end. Many persons cut the under side whilst hot, not reckoning it so good cold ; but this is a matter of taste, and so is the mode of carving it. The best way is first of all to remove the fat, E, which chops up well to make puddings, if not eaten at table. Then the under part can be cut, as already described, from end to end, F to o, or downwards, as shown by the marks at H.