The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, and Those for the Nursery and Sick Room; and Minute Directions for Family Management in All Its Branches. Illustrated with Engravings Including the Modern Housewife's Unique Kitchen, and Magic Stove

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Simpkin, Marshall & Company, 1851 - Cookery - 450 pages
 

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Contents

I
ix
II
xiv
III
1
IV
2
V
26
VI
27
VIII
29
IX
34
XXXVI
246
XXXVII
253
XXXVIII
280
XXXIX
286
XL
289
XLI
290
XLII
300
XLIII
312

X
51
XI
54
XII
56
XIII
59
XIV
62
XV
63
XVI
66
XVII
67
XVIII
68
XX
69
XXI
70
XXII
72
XXIII
73
XXIV
74
XXV
86
XXVI
88
XXVII
104
XXVIII
128
XXIX
163
XXX
170
XXXI
185
XXXII
204
XXXIII
222
XXXIV
223
XXXV
243
XLIV
335
XLV
353
XLVI
358
XLVII
360
XLVIII
361
XLIX
364
L
367
LI
373
LII
374
LIII
378
LIV
388
LV
389
LVI
394
LVII
397
LVIII
401
LIX
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LX
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LXI
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LXII
406
LXIII
413
LXIV
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LXVI
422
LXVII
424
LXVIII
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Page 396 - I would have a great deal more hospitality practised than is common among us — more hospitality and less show. Properly considered, the quality of dinner is twice blest; it blesses him that gives, and him that takes...
Page 117 - Peel and cut into very small pieces three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire...
Page 206 - Then put a cloth on the breast, and beat the high bone down with a rolling-pin till it lies flat. If the turkey is to be trussed for boiling, cut the...
Page 109 - ... a stew-pan with two ounces of butter, and a tea-spoonful of powdered sugar ; set...
Page 122 - Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of...
Page 236 - Then make another line half an inch distant ; stick in another row of lardoons, bringing them out at the second line, leaving the ends of the bacon out all the same length. Make the next row again at the same distance, bringing the ends out between the lardoons of the first row, proceeding in this manner until the whole surface is larded in chequered rows. Everything else is larded in a similar way, and in the case of poultry, hold the breast over a charcoal fire for one minute, or dip it into boiling...
Page 205 - Having first emptied it, break the leg-bone close to the foot, and draw out the sinews from the thigh ; cut off the neck close to the back, leaving the...
Page 175 - ... minute, when take out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes ; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole of the gravy.
Page 277 - ... pour off as much of the oil as possible ; if too dry, moisten with a little more broth, mixing it gently and serve as usual with rice separate. Salmon curry may also be made with the remains left from a previous dinner, in which case reduce the curry sauce until rather thick before putting in the salmon, which only requires to be made hot in it. The remains of a turbot may also be curried in the same way, and also any kind of fish.
Page 184 - ... 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water, thickening of butter and flour. Mode - Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat made by recipe 41 7).

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