The Kingswood cookery book1885 |
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Common terms and phrases
anchovy baking powder basin beat beef beef tea bones bouquet garni bread brown sauce cake candied-peel carrot castor sugar cayenne clean saucepan cloves cold meat cold water cook cool cream curry powder custard dessert-spoonful egg and bread-crumb eggs fillets forcemeat Four eggs frying-pan gelatine gill of milk gravy half Half-ounce Half-pint of milk Half-pound Half-tea-spoonful hot dish hot fat hour kitchen paper lemon let it boil moderate oven mould mulligatawny mutton nicely One-and-a-half ounces onion ounce of flour ounces of butter ounces of sugar parsley pastry Pepper and salt peppercorns potatoes pound pudding puff pastry purée Put the butter Quarter-pound ready for serving rice roll round Salt and pepper seasoning semolina sherry Sift the flour slice small pieces soufflée soup sprinkle steak stew stiff froth stir strain table-spoonful tea-spoonful of lemon-juice Three eggs Three ounces tomatoes turn turnip twenty minutes veal vegetables whisk yolks
Popular passages
Page 67 - When cold, beat with an egg beater, until as white as snow ; beat the whites of the eggs to a stiff froth, and stir them into the pudding.
Page 55 - When thickened, pour into a pie-dish ; beat the whites of the eggs to a stiff froth with a little sugar, and pile on the top ; brown slightly.
Page 76 - One pound of flour, one pound of butter, one pound of sugar, ten large eggs and about one-fourth of a nutmeg. Cream the butter and sugar together well (our mothers...
Page 76 - BRIDE CAKE. — One pound of flour, eight ounces of butter, one and a quarter pound of sugar, six ounces of candied peel, eight ounces of almonds, nine eggs, two pounds and a quarter of currants. Flour, currants, almonds, and candied peel, mix together on a dish, and let them be thoroughly dried. Beat the butter to a cream, add the sugar, then the eggs, having previously beaten them in a pitcher. After beating the butter, etc., well, add the flour and fruit, and bake four or five hours. The almonds...
Page 48 - CALF'S HEAD SOUP, BROWN. Strain the liquor the head was boiled in, and set it away until next day; take off all the fat; fry an onion in a little butter (in the soup-pot); dredge in a little flour; stir until brown; cut up two carrots, two onions, two turnips, and whatever is left of the head, in inch pieces; put them in with the stock, a dozen cloves, pepper and salt; boil it about two hours ; braid up a little flour and butter; stir it into the soup...