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Books Books 1 - 9 of 9 on ... pour gradually in veal broth, gravy, or boiling water to nearly half its depth....  
" ... pour gradually in veal broth, gravy, or boiling water to nearly half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal very softly for an hour or... "
The ladies' new book of cookery: a practical system for private families in ... - Page 99
by Sarah Josepha Buell Hale - 1852 - 474 pages
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Modern cookery, in all its branches

Eliza Acton - 1845
...half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal...richer consistency. This is merely a plain family stew. BOlLED BBEAST OF VEAL. Let both the veal and the sweetbread be washed with exceeding nicety, cover...
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Modern household cookery, by a lady [S.J. Hale].

Sarah Josepha Hale - 1854
...half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal...richer consistency. This is merely a plain family stew. FRICANDEAU OF VEA1. To make the fricandeau of veal well, the proper cut must be got from a fillet of...
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Modern cookery, in all its branches: reduced to a system of easy practice ...

Eliza Acton - Cookery - 1858 - 418 pages
...half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal...richer consistency. This is merely a plain family stew. BOILED BREAST OF VEAL. Let both the veal and the sweetbread be washed with exceeding nicety, cover...
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Modern household cookery, by a lady [S.J. Hale]. With an intr. on the ...

Sarah Josepha Hale - 1860
...half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavour is much liked, and a bunch of parsley ; stew the veal...richer consistency. This is merely a plain family stew. FBICANDEAU OP VEAL. To make the fricandeau of veal well, the proper cut must be got from a fillet of...
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Modern Cookery, for Private Families: Reduced to a System of Easy Practice ...

Eliza Acton - Cookery, English - 1860 - 643 pages
...regulated by that eireumstanee, and longer time allowed should the meat be of more than moderate sire. Dish the joint, skim all the fat from the gravy, and...the meat; or keep the joint hot while it is rapidly redueed to a rieher eonsisteney. This is merely a plain family stew. BOILED BREAST OF VEAL. Let both...
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Jennie June's American Cookery Book: Containing Upwards of Twelve Hundred ...

Jane Cunningham Croly - Cookery, American - 1866 - 343 pages
...gently for an hour or more ; then turn and let it stew another hour until it is perfectly done. Dish tho joint ; skim all the fat from the gravy, and strain...keep the joint hot while it is rapidly reduced to a ridier consistency. BREAST OF VEAL STUFFED. Cut off the gristle, raise the meat off the bones, then...
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The Household Book of Practical Receipts: In the Arts, Manfactures and ...

Mrs George W M Reynolds - Cookery - 1871 - 241 pages
...should it not appear perfectly done. As none of our rece.pts have been tried with large coarse veal, tbe cooking must be regulated by that circumstance, and...from the gravy, and strain it over the meat ; or keep BIS. -WnrWti-j of Boob. (Trench Method.) This is performed by laying the colour ou the edges with...
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Things a lady would like to know concerning domestic management and expenditure

Henry Southgate - Cookbooks - 1875 - 543 pages
...it, and let it stew for nearly or quite another hour, or longer, should it not appear perfectly done. Dish the joint ; skim all the fat from the gravy,...richer consistency. This is merely a plain family stew. 3. Raisin Pudding. One Ib. of raisins, 1 Ib. of currants, a \ of a Ib. of sultanas, 1 Ib. of suet,...
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Housekeeping in Old Virginia: Containing Contributions from Two Hundred and ...

Marion Cabell Tyree - Cookbooks - 1879 - 528 pages
...small onion, or more when the flavor is liked, and one bunch parsley. must be allowed when the meat is more than middling size. Dish the joint ; skim all...while it is rapidly reduced to a richer consistency. Mrs. J. VEAL CHOPS. First beat until tender, then lay the chops in a pan, pour in just enough boiling...
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