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Books Books 1 - 9 of 9 on Put a bit of butter, or dripping (No. 83), into a clean frying-pan ; as soon as it....  
" Put a bit of butter, or dripping (No. 83), into a clean frying-pan ; as soon as it is melted (before it gets hot) put in the sausages, and shake the pan for a minute, and keep turning them (be careful not to break or prick them in so doing) ; fry them... "
The cook's own book, and housekeeper's register: being receipts for cooking ... - Page 195
by Mrs. N. K. M. Lee, Eliza Leslie - 1840 - 337 pages
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...made. — Put a bit of Butter, or Dripping (No. 83) into a clean Frying-Pan ; as soon as it is melted (before it gets hot) put in the Sausages, and shake the pan for a minute, nnd keep turning them, (be careful not 10 break or prick them in so doing), fry them over a very slow...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...made. — Pnt a bit of Butter, or Dripping (No. 83), into a clean Frying-Pan ; as soon as it is melted (before it gets hot) put in the Sausages, and shake...for a minute, and keep turning them, (be careful not tobreak or prick them in so doing), fry them over a very slow fire, till they are nicely browned on...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...made. — Put a bit of Butter, or Dripping (82), into a clean Frying-pan : as soon as it is melted (before it gets hot) put in the Sausages, and shake...on all sides, — when they are done, lay them on a hairsieve, placed before the fire for a couple of minutes to drain th£ fat from them. The secret of...
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cooking - 1845 - 424 pages
...fresh made — Put a bit of Butter, or Dripping (82), into a clean Frying-pan : as soon as it is melted (before it gets hot) put in the Sausages, and shake...turning them (be careful not to break or prick them in to doing), fry them over a very slow fire till they are nicely browned on all sides, — when they...
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The housekeeper's manual of cookery and domestic economy

Housekeeper - 1859
...fresh made. Put a bit of lard, or butter, or dripping in.oa clean frying-pan : as soon as it is melted put in the sausages, and shake the pan for a minute, and keep turning them over a very slow fire, till they are nicely browned on all sides. The common practice to prevent them...
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The latest and best cook book: a comprehensive treatment of the subject of ...

Cooking - 1884 - 369 pages
...put in the sausages, shake the pan for a minute, and keep turning them ; do not break or prick them ; fry them over a very slow fire till they are nicely browned ; when done, lay them on a hair-sieve before the fire to drain the fat from them. The secret of cooking...
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The Dictionary of Dainty Breakfasts

Phillis Browne, Sir Frederick William Andrewes - Breakfasts - 1899 - 139 pages
...much fat the sausages will burst. As soon as it is melted and before it gets hot put in the sausages. Shake the pan for a minute, and keep turning them, be careful not to break them or prick them in so doing. Fry them over a very slow fire till they are nicely browned on all...
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Mrs. Clarke's Cook Book: Containing Over One Thousand of the Best Up-to-date ...

Anne Clarke - Cookery, American - 1899 - 208 pages
...put in the sausages, shake the pan for a minute, and keep turning them; do not break or prick them; fry them over a very slow fire till they are nicely browned ; when done, lay them on a hair-sieve before the fire to drain the fat from them. The secret of cooking...
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The New England Cook Book: The Latest and the Best Methods for Economy and ...

Cooking - 2007 - 286 pages
...put in the sausages, shake the pan for a minute, and keep turning them ; do not break or prick them ; fry them over a very slow fire till they are nicely browned ; when done, lay them on a hair-sieve before the fire to drain the fat from them. The secret of cooking...
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