A complete system of cookery on a plan entirely new: consisting of an extensive and original collection of receipts ...

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W. Stewart, 1816 - Cooking - 568 pages
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Page 457 - ... the person who cuts off the head, then take off the head. All this do the evening before you intend dressing it ; then lay the turtle on the back shell on your block, then loosen the shell round the edge by cutting it with your sharp knife, then gently raise the shell clean off from the flesh, then next take out the gall with great care, then cut the fore fins off — all the flesh will come with them, then cut the hind fins off, take the liver as whole as you can from the entrails, likewise...
Page 542 - French beans, rack samphire, radish-pods, and nasturtiums, all go through the same process as girkins, capsicums, &c. To one gallon of vinegar put four ounces of ginger, bruised, two ounces of whole white pepper, two ounces of allspice, half an ounce of chillies, bruised, four ounces of turmeric, one pound of the best mustard, half a pound of shallots, one ounce of garlic, and half a pound of bay salt.
Page 543 - ... put the mustard into a large basin with a little vinegar ; mix it quite fine and free from lumps, then add more ; when well mixed put it to the vinegar just strained off, and when quite cold put the pickles into a large pan, and the liquor over them ; stir them repeatedly, so as to mix them all...
Page 524 - Pnt one pound of fine-sifted, treble refined sugar into a basin, and the whites of three new-laid eggs ; beat the sugar and eggs up well with a silver spoon until it becomes very white and thick ; dust the cake over with flour, and then brush it off, by way of taking the grease from the outside, which prevents the iceing from running ; put it on smooth with a palette knife, and garnish according to fancy : any ornaments should be put on immediately ; for if the iceing...
Page 542 - Cut a large white cabbage in quarters, with the outside leaves taken off and cut fine, salt it and put it in the sun to dry for three or four days ; then scald it in vinegar, the same as cauliflower ; carrots, three parts boiled in vinegar, and a little bay-salt ; French beans, radish pods, and nasturtiums, all go through the same process as gherkins, capsicums, &c.
Page 527 - Rub a quarter of a pound of butter into one pound of flour ; mix a quarter of a pound of sifted sugar, and wet it with water...
Page 542 - This consists of all kinds of pickles mixed and put into one large jar — sliced cucumbers, button oniims, cauliflowers, broken in pieces. Salt them, or put them in a large hair sieve in the sun to dry for three days, then scald them in vinegar a few minutes ; when cold put them together. Cut a large white cabbage...
Page 161 - CKi\erj fn<0 smau pieces, and slice about twelve potatoes; put about a quarter of a pound of butter into a stew-pan with a...
Page 526 - One pound and a half of flour ; a quarter of a pound of butter ; one pound and a half of loaf sugar ; three lemons ; two eggs.
Page 457 - ... can from the entrails, likewise the heart and the kidneys ; cut the entrails from the back bone, put them in a bucket of water, wash the shell in several waters, and turn it down to drain. In the meantime cut the fins from the lean meat, then cut the white or belly shell in twelve or fourteen pieces, turn up the back shell and take all the fat from it, taking it out as though you were skinning anything, put the fat in a stew-pan by itself, saw a rim off the back shell six inches deep, cut in...

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