The Cook's Oracle : Containing Receipts for Plain Cookery on the Most Economical Plan for Private Families-- (Google eBook)

Front Cover
Cadell, 1827 - Cookery, English - 491 pages
0 Reviews
  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Common terms and phrases

Popular passages

Page 7 - At supper this night he talked of good eating with uncommon satisfaction. "Some people," said he, "have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it that he who does not mind his belly will hardly mind anything else.
Page 38 - Yet in the church I had rather speak five words with my understanding, that by my voice I might teach others also, than ten thousand words in an unknown tongue.
Page 329 - Wherefore did Nature pour her bounties forth, With such a full and unwithdrawing hand, Covering the earth with odours, fruits, and flocks, Thronging the seas with spawn innumerable, But all to please, and sate the curious taste...
Page 145 - ... stir the fire and make it clear: to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer, till the froth rises, take it up, put it on the dish, &c. Garnish it with hillocks of horseradish, scraped as fine as possible with a very sharp knife, (Nos.
Page 453 - Yeast, add sufficient Flour to make it as thick as Batter, put it into a pan, cover it over, and keep it warm ; when it has risen as high as it will, add a quarter of a pint of warm Water, and half an ounce of Salt, — mix them well together, — rub into a...
Page 304 - Cut in square pieces, half an inch thick, two pounds of lean veal, half a pound of lean ham ; melt in a stew-pan two ounces of butter ; when melted, let the whole simmer until it is ready to catch at the bottom (it requires great attention, as, if it happen to catch at the bottom of the stew-pan, it will spoil the look of your sauce) ; then...
Page 324 - A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy, or proof spirit ; and when you use a lemon pare the rind off very thin, and put it into the brandy, &c. ; in a fortnight it will impregnate the spirit with the flavour very strongly.
Page 157 - Pig will be enough^ in about an hour and a half. Before you take it from the Fire, cut off the head, and part that and the body down the middle ; chop the BRAINS very fine with some boiled Sage leaves...
Page 7 - Johnson, who boasted of the niceness of his palate, owned that "he always found a good dinner," he said "I could write a better book of cookery than has ever yet been written ; it should be a book upon philosophical principles. Pharmacy is now made much more simple. Cookery may be made so too. A prescription which is now compounded of five ingredients, had formerly fifty in it. So in cookery, if the nature of the ingredients be well known, much fewer will do.
Page 171 - Body, and tie them on a small bird spit, put them to roast at a clear lire ; cut as many slices of bread as you have birds, toast or fry them a delicate brown, and lay them in the dripping-pan under the birds to catch the Trail *; baste them with...

Bibliographic information