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allspice almonds apples bake beat black pepper boiling water brandy bread crumbs brown cake Cayenne pepper chopped cloves cold water cool cover cream of tartar crust cup of butter cup of sugar cups of flour currants custard dish fire flavor forcemeat four eggs four ounces froth fruit ginger grated gravy half a pint half a pound half an hour isinglass jelly juice lard lemon lemon-peel little salt loaf sugar mace mashed meat milk mixture mould nutmeg onions ounces parsley peel pepper and salt pint of milk potatoes pound of butter pound of flour pound of sugar powdered pudding quart quarter quick oven raisins rind roll sauce saucepan season serve sieve simmer slices spice spoonful stew stewpan stiff stir suet sweeten syrup tablespoonful taste teacupful teaspoonful of soda thick thin three eggs veal vinegar warm white sugar wine yeast yelks
Seite 98 - The hind quarter of lamb usually weighs from 7 to 10 pounds : this size will take about two hours to roast it. Have a brisk fire. It must be very frequently basted while roasting, and sprinkled with a little salt, and dredged all over with flour, about half an hour before it is done. Fore Quarter of Lamb. — A fore quarter of lamb is cooked the same way, but takes rather less time, if the same weight, than the hind quarter ; because it is a thinner joint : one of nine pounds ought to be allowed...
Seite 348 - Have ready warm by the fire, a pound of flour, and the same of sifted sugar ; mix them and a few cloves, a little nutmeg and cinnamon, in fine powder together ; then by degrees work the dry ingredients into the butter and eggs. When well beaten, add a glass of wine...
Seite 84 - BEEF BALLS. — Mince very finely a piece of tender beef, fat and lean; mince an onion, with some boiled parsley; add grated bread crumbs, and season with pepper, salt, grated nutmeg, and...
Seite 189 - The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup, before mixing them all together. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much lighter. Raisins and dried fruits for puddings should be carefully...
Seite 138 - ... boil, as it has been once cooked already. VENISON STEAKS. Cut them from the neck or haunch. Season them with pepper and salt. When the gridiron has been well heated over a bed of bright coals, grease the bars, and lay the steaks upon it. Broil them well, turning them once, and taking care to save as much of the gravy as possible. Serve them up with some currant jelly laid on each steak. Have your plates set on heaters.
Seite 362 - One cup of sugar, half a cup of butter, two eggs, half a cup of milk, one teaspoonful of cream of tartar, half a teaspoonful of soda, two cups of flour.
Seite 391 - Rasp, with a quarter-pound of sugar, the rind of a very fine juicy lemon, reduce it to powder, and pour on it the strained juice of the fruit. Press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water. It will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.
Seite 132 - Boil a chicken ; joint it ; lay it in a saucepan with a piece of butter the size of an egg, a tablespoonful of flour, a little mace or nutmeg, white pepper, and salt.
Seite 260 - Make a batter of four eggs ; a tablespoonful of rosewater ; a tablespoonful of wine ; a tablespoonful of milk ; thicken with enough flour, stirred in by degrees, to make a batter ; mix it two or three hours before it is wanted, that it may be light. Heat some butter in a frying-pan ; dip each slice of apple separately in the batter, and fry them brown ; sift pounded sugar, and grate nutmeg over them.