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Books Books 1 - 9 of 9 on ... or sieve, and it is ready to put to the veal to warm up ; which is to be done....  
" ... 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... "
The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ... - Page 268
by William Kitchiner - 1823 - 428 pages
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A modern system of domestic cookery, or, The housekeeper's guide: arranged ...

M. Radcliffe - Formulas, recipes, etc - 1823 - 676 pages
...and set it on the fire, and let it boil very gently for about half an hour, strain through a taewnis -or sieve, and it is ready to put to the veal to warm up, which is to be done by placing the stew-fran by the side of the fire. Squeeze in half a lemon, and cover the bottom of the dish with toasted...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...and set it on the fire, and let it boil very gently for about half an hour, strain through a tammis or sieve, and it is ready to put to the veal to warm...the bottom of the dish with toasted bread sippets rut into triangles, and garnish the dish with slices of Ham or Bacon. See (Nos. 526 and 527.) BF.CHMEL,...
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The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery, English - 1827 - 491 pages
...and set it on the fire, and Jet it boil very gently for about half an hour, strain through a tatnmis or sieve, and it is ready to put to the veal to warm...bread sippets cut into triangles, and garnish the dish wilh slices of Ham or Bacon. See (Nos. 526 and 527.) BECHAMEL, by English Conks commonly called WHITE...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...and set it on the fire, and let it boil very gently for about half an hour, strain through a tamis or sieve, and it is ready to put to the veal to warm...garnish the dish with slices of Ham or Bacon. See (443 and 444). BECHAMEL, BY ENGLISH COOKS COMMONLY CALLED WHITE SAUCE. 307. Cut in square pieces, half...
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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
...set it on the fire, and let it boil тегу gently for about half an hour ; strain through a tamis or sieve, and it is ready to put to the veal to warm...and garnish the dish with slices of ham or bacon. FOR HASHES OF MUTTON OR BEEF. Unless you are quite sure you perfectly understand the palate of those...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - Cookery, American - 1842 - 337 pages
...and set if on the fire, and let it boil very gently for about half an hour; strain through a tamis or sieve, and it is ready to put to the veal to wann up ; which is to be done by placing the stewpan by the side of the fire. Squeeze in half a lemon,...
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Mackenzie's five thousand receipts in all the useful and domestic arts

Colin MacKenzie - Home economics - 1853 - 456 pages
...and act it on the fire, and let it boil very gently for about half an hour, strain through a tammis or sieve, and it is ready to put to the veal to warm...and garnish the dish with slices of Ham or bacon. Jlechumel or white tauce. Cut in square pieces, half an inuh thick, two pounds of lean veal, half*...
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The Southern Gardener and Receipt-Book

Mrs. Mary L. Edgeworth - 1860
...through a sieve, and it is ready to put to the veal to wrarm up, which is to be done by placing the 13* stew-pan by the side of the fire. Squeeze in half...and cover the bottom of the dish with toasted bread cut into triangles, and garnish with slices of ham. KITCHENER'S (DR.) SUPERLATIVE SAUCE. Claret or...
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Mackenzie's Ten Thousand Receipts: In All the Useful and Domestic Arts ...

Colin MacKenzie - Recipes - 1867 - 496 pages
...hour, strain through a taminis or sieve, and it i: ready to put to the veal to warm up, which is t< be done by placing the stewpan by the side of the...Squeeze in half a lemon, and cover the bottom of the dink with toasted bread sippetg cut ˇ into triangle«, »nd garnish the dish with «lioes of ham or...
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