Luncheon Dishes: Comprising Menus in French and English for Four Complete Luncheons for Six Persons, as Well as Suggestions for Appropriate Arrangement and Decoration of the Table for the Four Seasons Spring, Summer, Autumn and Winter

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Kegan Paul, Trench, Trübner, 1891 - Cooking - 94 pages
 

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Page 58 - Fncandcau of veal is cut from the fat side of the leg, about nine inches long, and half as thick and broad. Beat it with the rolling-pin, take off the skin, and trim it with the rough edges. Lard the top and sides, cover it with fat bacon, and then with white paper. Lay it in the stew-pan with pieces of undressed veal or mutton, four onions, a carrot sliced, some sweet herbs, four blades of mace, four bay leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham. Cover the...
Page 21 - Put them into cold water with a nice pinch of salt, till required, when they should be put into boiling water with a sprig of mint, and boil fifteen minutes.
Page 85 - Whisk the whites to a stiff froth, and stir lightly into the contents of the cake tin.

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