Murray's modern cookery book. Modern domestic cookery, by a lady |
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Seite 31
... tender in substance , without ex- tracting from it those juices which constitute its true flavour , in doing which , the main point in the art of making those soups , sauces , and made dishes of every sort , which now form so large a ...
... tender in substance , without ex- tracting from it those juices which constitute its true flavour , in doing which , the main point in the art of making those soups , sauces , and made dishes of every sort , which now form so large a ...
Seite 32
... tender . It loses nothing , and will yield a large quantity of the richest gravy , as retaining the whole of its juice , and is decidedly the best mode of dressing that universal French dish , bauf - bouilli . ' " a To roast in ...
... tender . It loses nothing , and will yield a large quantity of the richest gravy , as retaining the whole of its juice , and is decidedly the best mode of dressing that universal French dish , bauf - bouilli . ' " a To roast in ...
Seite 34
... tender , and better retains the gravy . " This , however , we deny ; for it does not retain more of the gravy , and it makes the flesh soft and insipid or flabby , instead of imparting to it that degree of crispness which is caused by ...
... tender , and better retains the gravy . " This , however , we deny ; for it does not retain more of the gravy , and it makes the flesh soft and insipid or flabby , instead of imparting to it that degree of crispness which is caused by ...
Seite 59
... tender . The fat should look white rather than yellow , for , when that is of a deep colour , the meat is seldom good : beef fed on oil - cake is generally so , and the flesh is flabby . The best is that which is rather more than ...
... tender . The fat should look white rather than yellow , for , when that is of a deep colour , the meat is seldom good : beef fed on oil - cake is generally so , and the flesh is flabby . The best is that which is rather more than ...
Seite 63
... tender ; or turn the claws sideways , and if they crack the hare is young . If the ears are tender and pliable , and if the claws are smooth and sharp , the same con- clusion may be drawn . In every sort of fish , stiffness , redness of ...
... tender ; or turn the claws sideways , and if they crack the hare is young . If the ears are tender and pliable , and if the claws are smooth and sharp , the same con- clusion may be drawn . In every sort of fish , stiffness , redness of ...
Andere Ausgaben - Alle anzeigen
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.