Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página 22
... stand until cool enough to remove every particle of fat ; when about to serve , let it boil , and stir in a dessertspoonful of Brown and Polson's corn - flour , and one of flour mixed smooth in cold water ; if salt or pepper is required ...
... stand until cool enough to remove every particle of fat ; when about to serve , let it boil , and stir in a dessertspoonful of Brown and Polson's corn - flour , and one of flour mixed smooth in cold water ; if salt or pepper is required ...
Página 52
... stand closely covered at a heat just below boiling point for an hour . The excellence of the pudding depends very much on the care with which this direction is observed . If the pudding be allowed to boil , the custard will mix with the ...
... stand closely covered at a heat just below boiling point for an hour . The excellence of the pudding depends very much on the care with which this direction is observed . If the pudding be allowed to boil , the custard will mix with the ...
Página 52
... stand closely covered at a heat just below boiling point for an hour . The excellence of the pudding depends very much on the care with which this direction is observed . If the pudding be allowed to boil , the custard will mix with the ...
... stand closely covered at a heat just below boiling point for an hour . The excellence of the pudding depends very much on the care with which this direction is observed . If the pudding be allowed to boil , the custard will mix with the ...
Página 65
... stand for ten minutes , then serve . This is a very convenient soup if it is required in a hurry . Neck of Lamb à la Jardinière . Procure two scrags of neck of lamb , each weigning about a pound and a half . Cut them into handsome F ...
... stand for ten minutes , then serve . This is a very convenient soup if it is required in a hurry . Neck of Lamb à la Jardinière . Procure two scrags of neck of lamb , each weigning about a pound and a half . Cut them into handsome F ...
Página 73
... stand , just below the simmer- ing point , for a quarter of an hour . Take it up and serve with the purée of peas , either tastefully arranged round the dish or separately . Plain boiled peas may be used , but the purée is very ...
... stand , just below the simmer- ing point , for a quarter of an hour . Take it up and serve with the purée of peas , either tastefully arranged round the dish or separately . Plain boiled peas may be used , but the purée is very ...
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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