The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most Economical Plan for Private Families, Also the Art of Composing the Most Simple, and Most Highly Finished Broths, Gravies, Soups, Sauces, Store Sauces, and Flavouring Essences ... (Google eBook)

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Munroe & Francis, 1823 - Cookery, English - 428 pages
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Page ii - Co. of the said district, have deposited in this office the title of a book, the right whereof they claim as proprietors, in the words following, to wit : " Tadeuskund, the Last King of the Lenape. An Historical Tale." In conformity to the Act of the Congress of the United States...
Page 16 - 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 110 - The romantic fancy of cooks is thus restrained : " The imagination of most cooks is so incessantly on the hunt for a relish, that they seem to think they cannot make sauce sufficiently savoury, without putting into it everything that ever was eaten ; and supposing every addition must be an improvement, they frequently overpower the natural flavour of their plain sauces, by overloading them with salt and spices, &c., but, remember, these will be deteriorated by any addition, save only just...
Page 335 - With other herbs muckle; That which killed king Will; And what never stands still. Some prigs of that bed Where children are bred, Which much you will mend, if Both spinnage and endive, And lettuce, and beet, With marygold meet. Put no water at all; For it maketh things small, Which, lest it should happen, A close cover clap on. Put this pot of Wood's metal...
Page 137 - LAMB is a delicate, and commonly considered tender meat; but those who talk of tender lamb, while they are thinking of the age of the animal, forget that even a chicken must be kept a proper time after it has been killed, or it will be tough picking.
Page 141 - Obs. Make it a general rule, never to pour gravy over any thing that is roasted ; by so doing, the dredging, &c. is washed off, and it eats insipid. Some people carve a Spare-Rib by cutting out in slices the thick part at the bottom of the bones : when this meat is cut away, the bones may be easily separated, and are esteemed very sweet picking.
Page 165 - ... turning them often till they are done ; they will take about ten or twelve minutes, if the fire is brisk : or Fry them in Butter, 'and make gravy for them in the pan (after you' have taken out the kidneys), by putting in a tea-spoonful of flour ; as soon as it looks brown, put in as much water as will make gravy ; they will take five minutes more to fry than to broil.
Page 268 - ... or sieve, and it is ready to put to the veal to warm up ; which is to be done by placing the stew-pan by the side of the fire. Squeeze in half a lemon, and cover the bottom of the dish with toasted bread sippets cut into triangles, and garnish the dish with slices of ham or bacon.
Page 317 - ... meat into .the bag, and that broth in it ; then sew up the bag ; but be sure to put out all the wind before you sew it quite close. If you think the bag is thin, you may put it in a cloth. If it is a large haggies, it will take at least two hours boiling.
Page 124 - ... take care it does not Boil fast ; if it does, the Knuckle will break to pieces, before the thick part of the meat is warm through ; a LEG of seven pounds takes three hours and a half very slow simmering. Skim your pot very carefully, and when you take the meat out of the Boiler, scrape it clean. Some sagacious Cooks (who remember, to how many more nature has given Eyes, than she has given Tongues and Brains,) when Pork is boiled, score it in Diamonds, and take out every other square and thus,...

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