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Books Books 1 - 7 of 7 on ... next day. When required for use, put the tureen into a pan of boiling water,....  
" ... next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained... "
How to Mix Drinks: Or, The Bon-vivant's Companion, Containing Clear and ... - Page 71
by Jerry Thomas - 1862 - 244 pages
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The Practice of Cookery: Adapted to the Business of Every Day Life

Mrs. Dalgairns - Cookery, Scottish - 1830 - 552 pages
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve it warm in glasses. Turkish Sherbet. WASH a small fore-quarter of veal, put it on the fire with nine pints of water ; skim...
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The cook's own book: being a complete culinary encyclopedia... With numerous ...

Mrs. N. K. M. Lee - Cooking - 1832 - 300 pages
...juice through a sieve; then boil the remainder of the bottle of claret, taking .BIS BLA care that it do not burn ; add it to the strained juice, and serve it warm in glasses. BLANC. A mixture of butter, sail. water, and a slice of lemon ; ;iU> as follows: . —Cut a pound of...
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The cook's own book, and housekeeper's register: being receipts for cooking ...

Mrs. N. K. M. Lee, Eliza Leslie - Cooking - 1840 - 337 pages
...through a sieve ; then boil the remainder of the bottle of claret, taking BI 3 BLA care that it do not burn; add it to the strained juice, and serve it warm in glasses. BLANC. A mixture of butter, salt, water, and a slice of lemon ; also as follows : — Cut a pound of...
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The Domestic Dictionary and Housekeeper's Manual: Comprising Everything ...

Gibbons Merle, John Reitch - Cooking, English - 1842 - 457 pages
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve...Port wine will answer the purpose as well as claret. BITTERS. The habit of taking bitters for the provocation of appetite is, on the whole, a bad one, unless...
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The ladies' new book of cookery: a practical system for private families in ...

Sarah Josepha Buell Hale - Cookery, American - 1852 - 474 pages
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve it warm in glasses. will be light ; then pour the boiling liquid on them, and continue to pour the liquid from one pitcher...
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Mrs. Hale's New Cook Book: A Practical System for Private Families in Town ...

Sarah Josepha Buell Hale - Cookery, American - 1857 - 480 pages
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve it warm in glasses. will oe light; then pour the boiling liquid on them, ard continue to pour the liquid from one pitcher...
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Take my advice: giving information on everything pertaining to daily life ...

Robert Kemp Philp - 1872
...with a spoon, and run the juice through a sieve ; then boil the remainder of the bottle of port or claret, taking care that it does not burn ; add it to the strained juice, and serve hot in a bowl, or in glasses. Mulled Wine — Boil in a delicately clean pipkin, a full gill of water,...
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