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Domestic Economy, and Cookery, for Rich and Poor, by a Lady
Sin vista previa disponible - 2015
added almonds apples attention bacon bake beat beef boil bones braise bread brown butter cakes cloth clove cold colour cook cool cover cream dish dressed eggs equal excellent farce fillets finish fire fish flavour flour four fowl fresh fried fruit garlic garnish give glaze half hand head jelly juice keep lard leave lemon liver meat milk minced mould mushrooms necessary nice onions ounces oven oysters parsley paste pepper pickle pieces pint pound powder Prepare preserve proper pudding quantity quarter ragout ready require rice rich roasted roll round salt sauce season serve simmer skin slices soup spices spoonful strain strong sufficient sugar sweet herbs taken taste thick thicken thin thing till truffle turn veal vegetables vinegar whole wine yolks
Página 5 - When goods increase, they are increased that eat them: and what good is there to the owners thereof, saving the beholding of them with their eyes?
Página 23 - Have therefore ever more care that thou be beloved of thy wife, rather than thyself besotted on her ; and thou shalt judge of her love by these two observations: first, if thou perceive she have a care of thy estate, and exercise herself therein ; the other, if she study to please thee, and be sweet unto thee in conversation, without thy instruction; for love needs no teaching nor precept.
Página 547 - Prepared calves-feet, apples, currants, raisins, and sugar, of each a pound ; beef suet, two pounds; with a rasped nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, lemon zest, and a little salt.
Página 99 - Be not among winebibbers, among riotous eaters of flesh ; for the drunkard and glutton shall come to poverty, and drowsiness shall clothe a man with rags.
Página 126 - They have a proverb here that fruit is gold in the morning, silver at noon, and lead at night.
Página 481 - Beat half a pound of butter to a cream ; add half a pound of...
Página 432 - A GOOSE. Truss the goose as for boiling, cover it with bacon, and tie it up; cover the saucepan with bacon; put in a sprinkle of sweet herbs, a carrot cut in dice, and two bay leaves; lay in the goose and giblets; cover with bacon; moisten with as much stock as will cover the goose ; let it boil ; cover with buttered paper and a close cover, and set it on a hot...
Página 295 - Wash the whole in a quantity of water; drain them; put a quarter of a pound of butter into a stewpan, and...
Página 371 - Cut up two carrots, three onions, six shalots, a single clove of garlic, and put them into a stewpan with a piece of butter, a bunch of parsley, and a bundle of sweet herbs ; fry the whole for a few minutes ; then add, very gradually, two bottles of any light wine or of cider.