Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
Dentro del libro
Resultados 1-5 de 43
Página xi
... keep a number of saucepans and stewpans all at a proper temperature at one time ; and a lady should , in ordering dinner , consider the capabilities of her range as well as the capacity of her cook . No doubt clever cooks are great at ...
... keep a number of saucepans and stewpans all at a proper temperature at one time ; and a lady should , in ordering dinner , consider the capabilities of her range as well as the capacity of her cook . No doubt clever cooks are great at ...
Página 6
... keep for a considerable time , even in hot weather . The bones of fish are useful for making stock for many purposes , and especially for that last mentioned . Soles are deprived of much of their flavour and are rendered dry by skinning ...
... keep for a considerable time , even in hot weather . The bones of fish are useful for making stock for many purposes , and especially for that last mentioned . Soles are deprived of much of their flavour and are rendered dry by skinning ...
Página 10
... itself and will require little more than wiping out . Iron stewpans lined with enamel are the best substitutes for copper , and in cases where it is desired to avoid the trouble of keeping things bright may 10 LITTLE DINNERS .
... itself and will require little more than wiping out . Iron stewpans lined with enamel are the best substitutes for copper , and in cases where it is desired to avoid the trouble of keeping things bright may 10 LITTLE DINNERS .
Página 11
Mary Hooper (writer on cookery.) desired to avoid the trouble of keeping things bright may be preferable . Broiling is an excellent method of cooking all small things which do not require to be exposed long enough to the fire to harden ...
Mary Hooper (writer on cookery.) desired to avoid the trouble of keeping things bright may be preferable . Broiling is an excellent method of cooking all small things which do not require to be exposed long enough to the fire to harden ...
Página 24
... keep stirring five minutes longer , and then strain into the sauce the liquor in which the fish was cooked ; perform this last part of the operation carefully , stirring briskly all the time . If you will afford them , a few oysters ...
... keep stirring five minutes longer , and then strain into the sauce the liquor in which the fish was cooked ; perform this last part of the operation carefully , stirring briskly all the time . If you will afford them , a few oysters ...
Términos y frases comunes
anchovy apple sauce apples bacon bake basin beaten beef boiling water bones bottle brandy butter sauce carrot cayenne pepper chopped parsley cold water colour cooked corn-flour cover Crown 8vo crumbs crust curaçoa custard cutlets dish drain eggs fillet fire fish flavour flour forcemeat fowl fried bread gravy half a pint half a pound inch thick layer let it boil let it simmer let it stand lightly liqueur liquor little butter loaf-sugar macaroni meat minced mushrooms mutton nice brown nutmeg onions ounce of butter peel pepper and salt perfectly tender pieces pinch of salt pint of milk pint of water port wine potatoes pudding purée quantity quart quarter recipe rice roasting roll round seasoned with pepper serve shalot sherry sifted sugar skim slices soup spoonful stew stewpan stir strain suet sweeten syrup tablespoonful tart-dish teaspoonful thicken veal vegetables vinegar vols yolks
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