What to Do with the Cold Mutton: A Book of Réchauffés. Together with Many Other Approved Receipts for the Kitchen of a Gentleman of Moderate IncomeBunce and Huntington, 1865 - 218 Seiten |
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What to Do With the Cold Mutton: A Book of Réchauffés. Together With Many ... P K S Keine Leseprobe verfügbar - 2018 |
What to Do with the Cold Mutton: A Book of Rechauffes. Together with Many ... P K S Keine Leseprobe verfügbar - 2015 |
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allspice almonds anchovies bake beat beef bones bottle bread crumbs brown brown sauce cake cayenne cayenne pepper chervil cloves cold boiled color curry powder cutlets deep dish dish drain eggs eggs well beaten finely chopped fire fish flavor flour forcemeat fresh butter grated gravy half a pint half a pound half an hour jelly juice lemon lemon-juice lemon-peel let it boil little flour little salt loaf sugar macaroni mace meat melted mince minutes mould mushrooms mutton nice nutmeg onions ounces of butter oven Parmesan cheese parsley peel pepper and salt piece of butter pint of milk port wine potatoes PUDDING puff paste quantity quarter quarts rice rind round salad sauce send to table serve very hot shallot sieve slices small pieces soaked soup spoonfuls sprinkle stew stewpan stir strain table-spoonful of flour tarragon thick thicken thin three eggs veal vinegar wine yolks
Beliebte Passagen
Seite 114 - Tut a quarter of a pound of fresh butter into a stewpan ; set it on the fire, and when it boils, throw in the potatoes. Let them boil in the butter till they are done, taking care to toss them every now and then, so that they may all go successively Into the boiling butter. They must be carefully watched, because if done too much, they shrivel up and become waxy. When the fork indicates that they are. done, they must be taken out before they lose their crispness, put into a dish, and some salt sprinkled...
Seite 111 - ... and after it has boiled a couple of minutes, take it from the fire, and when entirely off the boil, add the yolk of an egg beaten up with a little lemon-juice and a dessert-spoonful of soft water; shake the stewpan till the whole is well mixed and the sauce set. Now powder the cauliflower rather thickly with rasped...
Seite 108 - When the spinach is about half done, take it oflF the fire, strain it, and prepare some more boiling water and salt, in which it must be again boiled till sufficiently done ; the moment it is so, throw it into a colander, and keep pouring cold water over it for some time ; then make it into balls, and with your hands press out every drop of water it contains...
Seite 206 - ... acid, and let it remain 24 hours; then strain it, taking care not to bruise the fruit To each pint of clear liquor add 1£ pounds of loaf sugar, and stir it till dissolved.
Seite 175 - ... a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon. Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice and pounded cinnamon; in a quarter of an hour, take the yolks of the eggs, and work them...
Seite 115 - ... by degrees, a cupful of broth or water ; when this has boiled up put in the potatoes, with chopped parsley, pepper and salt ; let the potatoes stew...
Seite 176 - ... previously well whisked; and after the eggs and syrup are mixed together, continue beating them for a few minutes. Grate the lemonrind, mix the carbonate of soda with the flour, and stir these lightly to the other ingredients ; then add the lemon-juice, and, when the whole is thoroughly mixed, pour it into a buttered mould, and bake in rather a quick oven for rather more than 1 hour. The remains of sponge or Savoy cakes answer very well for trifles, light puddings, &c. ; and a very stale one...
Seite 109 - ... then put a lump of butter into a stewpan and place the spinach upon the butter, let it dry, gently over the fire, and when the moisture is dried up, dredge it with a little flour, then add a small quantity of good gravy with salt, pepper, a little nutmeg, and a small lump of sugar ; let it boil up, and serve with neatly cut pieces of fried bread round it in the dish.
Seite 171 - Venice turpentine, three ounces ; hogs' lard, half a pound ; bees' wax, three ounces. Put all into a pipkin over a slow fire, and stir it with a wooden spoon till the bees' wax is all melted, and the ingredients simmer. It is fit for use as soon as cold, but the longer it is kept the better it will be. It must be spread very tbin on soft rag, or (for chaps or cracks) rubbed on the hands when you go to bed.
Seite 113 - ... in gravy, or even with melted butter. Wash the roots, scrape gently off the dark outside skin, and throw them into cold water as they are done, to prevent their turning black; cut them into lengths of three or four inches, and when all are ready put them into plenty of boiling water, with a little salt, a small bit of butter, and a couple of...