What people are saying - Write a review
We haven't found any reviews in the usual places.
allspice almonds anchovy apples bake beat beef bit of butter black pepper bones brandy bread broth brown cakes Chickens chopped cinnamon clean cloves colour cover crumbs crust currants custard dish drain eggs eggs well beaten fire flavour flour forcemeat four ounces fowls fresh fruit gently glass grated gravy half a pint half a pound isinglass jelly juice keep large spoonful lemon lemon-peel let it boil liquor mace meat milk mutton nutmeg onion orange ounces of butter oven parsley peel pickle pint pint of water port wine potatoes pound of sugar Pudding quantity quarts of water rice roast roll saltpetre sauce sauce-pan scalded season serve Seville oranges shalot sieve simmer skim slices soak Soup spoonful stew stew-pan stir strain sweet syrup tea-spoonful tender thick thin three quarters veal vinegar warm wash wine yeast yolks
Page 217 - Apple Marmalade. Scald apples till they will pulp from the core ; then take an equal weight of sugar in large lumps, just dip them in water, and boiling it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemonpeel before boiled, but if too much it will be bitter.
Page 194 - Seville orange very tender; beat it fine in a mortar ; put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs ; beat all together for ten minutes ; theu, by gentle degrees, pour in a pint of boiling cream...
Page xxxv - To take off the wing, put your fork into the small end of the pinion, and press it close to the body ; then put in the knife at d, and divide the joint, taking it down in the direction d, e.
Page 100 - Macaroni Soup. Boil a pound of the best macaroni in a quart of good stock till quite tender ; then take out half, and put it into another stew-pot. To the remainder add some more stock, and boil it till you can pulp all the macaroni through a fine sieve. Then add together that, the two liquors, a pint or more of cream, boiling hot, the macaroni that was first taken out, and half a pound of grated Parmesan cheese ; make it hot, but do not let it boil. Serve it with the crust of a French roll cut into...
Page 139 - Baked Apple Pudding. Pare and quarter four large apples ; boil them tender, with the rind of a lemon, in so little water that, when done, none may remain ; beat them quite fine in a mortar; add the crumb of a small roll...
Page 4 - When quite clean, if to be boiled, some salt and a little vinegar should be put ;nto tbe water to give firmness : but Cod, Whiting, and Haddock, are far better if a little salted, and kept a day ; and if not very hot weather, they will be good two days. Those who know how to purchase fish, may, by taking more at a time than they want for one day, often...
Page 289 - Lemonade. Squeeze the juice ; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through a jelly-bag.
Page 240 - ... then, with four eggs beaten and strained, make into a paste ; add caraways, roll out as thin as paper, cut with the top of a glass, wash with the white of an egg, and dust sugar over. Cracknels. Mix with a quart of flour half a nutmeg grated, the yolks of four eggs beaten, with four spoonfuls of rosewater, into a stiff paste, with cold water ; then...
Page 236 - Have ready warm by the fire, a pound of flour, and the sams of sifted sugar, mix them, and a few cloves, a little nutmeg ' and cinnamon in fine powder together ; then by degrees work the dry ingredients into the butter and eggs. When well beaten, add a glass of wine and some caraways. It must be beaten a full hour.