The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous Original Receipts and a Complete System of Confectionery |
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allspice almonds anchovy apples bake beat beaten beef bit of butter black pepper bottle brandy broth brown butter cakes chopped cinnamon clean cloves cold water color cover currants dish drachm drain eggs fish flavor flour forcemeat four fowl fresh butter gently glass gravy half a pint half a pound inch isinglass jelly juice ketchup lemon lemon-peel let it boil let it stand liquor little salt loaf sugar mace meat melted butter milk minced minutes mould mutton nutmeg onions ounces ounces of butter oven parsley peel pepper and salt pickle pieces Port wine pound of sugar pounded loaf pudding puff paste quantity quart quarter roast roll sauce saucepan season serve shallots sieve sifted simmer sirup skim slices soup spoon stew stewpan stir strain strew table-spoonful tea-spoonful thick thicken thin three ounces veal vinegar warm wash white wine yolks
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Page 203 - ... or five hours. Put a large carrot, a turnip, a large onion, and a head or two of celery, into the soup whole, — take them out as soon as they are...