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Books Books 1 - 10 of 14 on V\i trimmings and stuffing into a stewpan with a pint and a half of broth or water,....  
" V\i trimmings and stuffing into a stewpan with a pint and a half of broth or water, let it boil half an hour, and then rub it through a sieve : put half an ounce of butter into a stewpan; as it melts, mix a tablespoonful of flour with it, stir it... "
The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ... - Page 306
by William Kitchiner - 1845 - 424 pages
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A modern system of domestic cookery, or, The housekeeper's guide: arranged ...

M. Radcliffe - Formulas, recipes, etc - 1823 - 676 pages
...Minced Veal. Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stew-pan, with a pint and a half of broth or water, a small onion, a little grated or finely minced lemon peel, or the peel of a quarter of a small...
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...Luncheon or Supper. Or, Divide the Duck into joints ; lay it by ready : put V\i trimmings and stuffing into a stewpan with a pint and a half of broth or water, let it boil half an hour, and then rub it through a sieve : put half an ounce of butter...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...any trimmipgs or parings of meat you have, one large Onion with 296 ::AUE DISHES, 4:c. cloves stack in it, twelve berries of Allspice, the same of Black...Pepper, and a roll of Lemon-peel ; when it boils, scum it very clean, let it timmer very gently for about an hour and a quarter, if a Duck or Fowl, ...
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The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery, English - 1827 - 491 pages
...Luncheon or Supper. Or, Divide the Duck into joints ; lay it by ready : put the trimmings and stuffing into a stewpan, with a pint and a half of broth or water, let it boil half an hour, and then rub it through a sieve ; put half an ounce of butter...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - Cookery, American - 1842 - 337 pages
...MINCED VEAL. Take the bones of cold roast or boiled veal, dredge them well with flour, ftrrd put them into a stewpan with a pint and a half of broth or water, a small onion, a little grated or finely-minced lemon-peel, or the peel of a quarter of а мпч11...
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The illustrated London cookery book

Frederick Bishop - 1852
...jelly. 268. FILLET OF MUTTON STEWED. Cut and prepare stuff as above, flour and brown in a little butter, and put it into a stewpan with a pint and a half of gravy ; with it a small bundle of sweet herbs, two or three small onions, or eight or teu small button...
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Modern household cookery, by a lady [S.J. Hale].

Sarah Josepha Hale - 1854
...quarters of an hour to cook. TO BRAISE A FOWL. Half roast it, then divide it into joints and pieces proper to help at table, and put it into a stewpan, with one pint and a half of broth, or as much water, with any trimmings of meat you have, one large onion...
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The wife's own book of cookery

Frederick Bishop - 1856
...jellyFILLET OF MUTTON, STEWED. Cut and stuff as the preceding, flour and brown in a little bntter, and put it into a stewpan with a pint and a half of gravy ; with it a small bundle of sweet herbs, two or three small onions, or eight or ten small button...
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The Southern Gardener and Receipt-Book

Mrs. Mary L. Edgeworth - 1860
...FOR VEAL. Take the bones of cold roasted or boiled veal, dredge them well with flour, and put them into a stew-pan, with a pint and a half of broth or wrater, a small onion, a little grated lemon-peel, half a teaspoonful of salt, and a little pounded...
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Modern household cookery, by a lady [S.J. Hale]. With an intr. on the ...

Sarah Josepha Hale - 1860
...quarters of an hour to cook. TO BRAISE A FOWL. Half roast it, then divide it into joints and pieces proper to help at table, and put it into a stewpan, with one pint and a half of broth, or as much water, with any trimmings of meat you have, one large onion...
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