Murray's modern cookery book. Modern domestic cookery, by a lady |
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Seite ix
... skin ; boiled ; fried ; broiled ; stewed ; stewed French way ; spitchcocked ; roasted - Lamprey , stewed - Smelts- Whitebait - Roach , Dace , and Gudgeon 249 - CHAPTER XVI . SHELL - FISH . Observations - CONTENTS . ix.
... skin ; boiled ; fried ; broiled ; stewed ; stewed French way ; spitchcocked ; roasted - Lamprey , stewed - Smelts- Whitebait - Roach , Dace , and Gudgeon 249 - CHAPTER XVI . SHELL - FISH . Observations - CONTENTS . ix.
Seite 20
... skin which forms the crackling , as it is too crisp for being conveniently divided , and cannot therefore be cut across the bones of the ribs , as in loin of mutton . The scores upon the roasted leg are , however , always marked too ...
... skin which forms the crackling , as it is too crisp for being conveniently divided , and cannot therefore be cut across the bones of the ribs , as in loin of mutton . The scores upon the roasted leg are , however , always marked too ...
Seite 38
... the same effect , with respect to flavour , may be produced by raising the skin and laying a slice of fat bacon beneath it ; and indeed , although it does not improve the appearance , 38 [ CHAP . III . MODERN DOMESTIC COOKERY .
... the same effect , with respect to flavour , may be produced by raising the skin and laying a slice of fat bacon beneath it ; and indeed , although it does not improve the appearance , 38 [ CHAP . III . MODERN DOMESTIC COOKERY .
Seite 39
... skin and a very little of the meat , leaving the bacon in , and the two ends of equal length out- wards . Lard in rows the size you think fit . To braise . - Put the meat you would braise into a stewpan , and cover it with thick slices ...
... skin and a very little of the meat , leaving the bacon in , and the two ends of equal length out- wards . Lard in rows the size you think fit . To braise . - Put the meat you would braise into a stewpan , and cover it with thick slices ...
Seite 41
... skin can be peeled off ; and the latter will become thicker by being put into cold water afterwards . To keep meat hot , it is best to take it up when done , though the company may not be come ; set the dish over a pan of boiling water ...
... skin can be peeled off ; and the latter will become thicker by being put into cold water afterwards . To keep meat hot , it is best to take it up when done , though the company may not be come ; set the dish over a pan of boiling water ...
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Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady Modern Domestic Cookery Keine Leseprobe verfügbar - 2015 |
Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady Modern Domestic Cookery Keine Leseprobe verfügbar - 2023 |
Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady Modern Domestic Cookery Keine Leseprobe verfügbar - 2023 |
Häufige Begriffe und Wortgruppen
added bacon bake become beef boil bones bread breast broth brown butter carrots cayenne chopped close cloves cold common cook cover cream crumbs dish dressed eaten eggs excellent fine fire fish flavour flour fowl fresh fried gently give glass gravy half head improve joint juice keep kind lemon liquor mace manner meat melted milk minced minutes mode mushrooms mutton onions oven parsley paste pepper and salt pickle piece of butter pieces pint pounded prepared quantity quarts ready remove require rich roast roll round sauce season separately serve side simmer skin slices soak sort soup spoonful stew stewpan stir strain sufficient sugar sweet herbs taken tender thick thicken thin turn usually veal vegetables vinegar warm whole wine yolks
Beliebte Passagen
Seite xx - An inch is the smallest lineal measure to which a name is given, but subdivisions are used for many purposes. Among mechanics, the inch is commonly divided into eighths. By the officers of the revenue and by scientific persons it is divided into tenths, hundredths, &c. Formerly it was made to consist of 12 parts, called lines.