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Books Books 1 - 10 of 11 on Let it stew gently till perfectly tender, about three hours ; then take out the cheek,....  
" Let it stew gently till perfectly tender, about three hours ; then take out the cheek, divide into pieces fit to help at table ; skim, and strain the gravy ; melt an ounce and a half of butter in a stewpan ; stir into it as much flour as it will take... "
Indian Domestic Economy and Receipt Book: Comprising Numerous Directions for ... - Page 145
by R. Riddell - 1860 - 677 pages
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...gently till perfectly tender,!s e. about three hours ; then take out the Cheek, divide it into handsome pieces, fit to help at table; skim and strain the gravy ; melt an ounce ancl a half of butter in a stewpan, stir into it as much flour as it will take up, mix with it by degrees...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...gently till perfectly tender, ie about three hours ; then take out the cheek, divide it into handsome pieces, fit to help at table ; skim and strain the gravy ; melt an ounce and a half of butter into a stewpan, stir into it as much Sour as it will take up, mix with it by degrees a pint and a half...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...gently till perfectly tender, ie about three hours ; then take out the Cheek, divide it into handsome pieces, fit to help at table ; skim, and strain the gravy ; melt an ounce and a half of butter in a ttew-pan ; stir into it as much flour as it will take up ; mi* with it by degrees a pint and a half...
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The Housekeeper's Guide: Or, A Plain & Practical System of Domestic Cookery

Esther Copley - Cookery, English - 1838 - 480 pages
...four inches. Skim and strain the gravy. Melt in a clean stew-pan an ounce and a half of butter, with as much flour as it will take up. Mix with it by degrees, a pint and a half of the gravy, flavoured with a large spoonful of Tarragon vinegar, one of catsup, and one of port wine. Simmer a...
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Enquire within upon everything [by R.K. Philp. Wanting sheet L].

Robert Kemp Philp - History - 1856
...perfectly tender, about three hours ; then take out the cheek, divide it into pieces, fit to help attable ; skim, and strain the gravy ; melt an ounce and a half of butter in a stew pan ; stir into it as much flour as it will take up ; mix with it by degrees a pint and a half...
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Inquire Within for Anything You Want to Know

Encyclopedias and dictionaries - 1858 - 434 pages
...tender, about three hours : then take out the cheek, divide it into pieces, fit to help at table; Bkim, and strain the gravy ; melt an ounce and a half of butter in a stew pan ; stir into it as much flour as it will take up ; mix with it by degrees a pint and a half...
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The family save-all, a system of secondary cookery. By the editor of ...

Robert Kemp Philp - 1861
...pieces suitable for the table; skim and strain the gravy y melt an ounce and a half of butter in the stew-pan; stir into it as much flour as it will take up; mix it by degrees with a pint and a half of the gravy; add to it a tablespoonful of elder vinegar, or mushroom...
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Enquire within upon everything [by R.K. Philp. Wanting sheet L].

Robert Kemp Philp - History - 1865
...desire. Let it stew gently till perfectly tender, about three hours; then take out the cheek, divide into pieces fit to help at table ; skim, and strain the...it by degrees a pint and a half of the gravy ; add a tablespoonful of mushroom or walnut ketchup, or port wino, and boil a short time. Serve up in a soup...
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Enquire Within Upon Everything: To which is Added Enquire Within Upon Fancy ...

Robert Kemp Philp - Handbooks, vade-mecums, etc - 1869 - 412 pages
...Let it stew gently till perfectly tender, about three hours ; then take out the cheek, divide into pieces fit to help at table ; skim, and strain the...it by degrees a pint and a half of the gravy ; add a tablespoonful of mushroom or walnut ketchup, or port wine, and boil a short time. Serve up in a soup...
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Enquire Within Upon Everything

Cookery - 1903 - 448 pages
...Let it stew gently till perfectly tender, about three hours ; then take out the cheek, divide into pieces fit to help at table ; skim and strain the...it by degrees a pint and a half of the gravy ; add a teaspoonful of mushroom or walnut ketchup, or port wine, and boil a short time. Serve up in a soup...
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