The cook and housewife's manual, by Margaret Dods. [&c.]. |
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allspice anchovy bacon bake beef boiling water bones braise bread broiled broth brown butter cakes carrots catsup cayenne celery cheese chopped cloves cold colour cook cream crumbs dish drain dressed Dutch oven eggs eschalot fillets fire fish flavour flour forcemeat four fowl French Cookery fresh butter fried fruit Garnish glass glaze grated gravy half herbs hors d'œuvres hour isinglass jelly juice lard lemon lemon-peel liquor mace mashed meat melted butter milk minced minutes mixed mould mushrooms mutton nutmeg onions ounces oven oysters parboiled parsley pease pickle pieces pint potatoes pound pudding quantity quart ragout receipt rennet rice roast salt sauce savoury season served simmer skim skin slices soak soup spices spoonful stew stewpan stir strain suet sugar sweet syrup taste thick thicken thin toasted tureen turnips veal vegetables venison vinegar white pepper wine
Beliebte Passagen
Seite 556 - Moi seul contre la noix, qu'arment ses dents de fer, Je fais , en le broyant, crier ton fruit amer; Charmé de ton parfum , c'est moi seul qui dans l'onde Infuse à mon foyer ta poussière féconde ; Qui tour à tour calmant, excitant tes bouillons , Suis d'un œil attentif tes légers tourbillons.
Seite 563 - ... seven pints and a half. Mix the whole together, and let the mixture stand for the space of a fortnight ; after which, introduce it into a glass retort, the body of which is immersed into boiling water contained in a vessel placed over a lamp, while the beak is introduced into a large glass reservoir well luted. By keeping the water to the boiling point, the mixture in the retort will distil over into the receiver, which should be covered over with wet cloths. In this manner will be obtained pure...
Seite 556 - C'est toi, divin café, dont l'aimable liqueur, Sans altérer la tête , épanouit le cœur. Aussi, quand mon palais est émoussé par l'âge, Avec plaisir encor je goûte ton breuvage. Que j'aime à préparer ton nectar précieux! Nul n'usurpe chez moi ce soin délicieux. Sur le réchaud brûlant moi seul tournant ta graine, A l'or de ta couleur fais succéder l'ébène, Moi seul contre la noix, qu'arment ses dents de fer, Je fais, en le broyant, crier ton fruit amer...
Seite 566 - And I hope they'll never work again in my time," said Oldbuck. " Ay, ay — it's easy for your honour, and the like o' you gentlefolks, to say sae, that hae stouth and routh, and fire and fending, and meat and claith, and sit dry and canny by the fireside — but an ye wanted fire, and meat, and dry claes, and were deeing o* cauld, and had a sair heart, whilk is warst ava', wi...
Seite 183 - This dish of meat is too good for any but Anglers, or very honest men ; and I trust, you will prove both, and therefore I have trusted you with this secret.
Seite 570 - Wife, make thine own candle, Spare penny to handle. Provide for thy tallow, ere frost cometh in, And make thine own candle, ere winter begin. If penny for all thing be suffered to trudge, Trust long not to penny, to have him thy drudge.
Seite 60 - ... in as great variety as the number of dishes permits. For the second course, roasted poultry or game at the top and bottom, with dressed vegetables, omelets, macaroni, jellies, creams, salads, preserved fruit, and all sorts of sweet things and pastry, are employed, — endeavouring to give an article of each sort, as a jelly and a cream, as will be exemplified in bills of fare which follow.
Seite 256 - Home from my office to my Lord's lodgings where my wife had got ready a very fine dinner — viz. a dish of marrow bones; a leg of mutton; a loin of veal; a dish of fowl, three pullets, and a dozen of larks all in a dish; a great tart, a neat's tongue, a dish of anchovies; a dish of prawns and cheese.
Seite 213 - The eatable mushrooms at first appear very small and of a round form on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens, and shows a fringed fur of a very fine salmon colour, which continues more or less till the mushroom has gained some size, and then turns to a dark brown.
Seite 209 - ... them in the same manner as for table : when done, drain them quite dry; beat up an egg, and dip the gourds in it, and cover them well over with bread-crumbs ; make some...