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allspice anchovy animal Average cost bacon bake Bechamel beef bird black pepper boiling water bones bread crumbs brown butter butter and flour carrots cayenne celery chopped cloves cold colour cooked cover cream dish eggs fire fish flavour flesh flour forcemeat fowl garnish gravy hour ingredients Ingredients.—1 juice ketchup lemon lemon-juice lemon-peel let it boil liquor lobster meat melted butter milk minced minutes Mode.—Cut mushrooms mutton nice nutmeg onions oven oysters parsley pepper and salt pepper to taste persons pickle pint port wine potatoes pounded mace pudding quantity quart recipe roast salad salt and pepper salt to taste sauce saucepan savoury herbs serve shalots sieve simmer gently slices small pieces soup spoonful stew stewpan stir strain suet Sufficient sugar tablespoonfuls teaspoonful tender thick tureen turnips veal vegetables vinegar wine yolks
Page 244 - Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt...
Page 9 - ... is intended to the mind, as whetting is to the scythe ; to sharpen the edge of it, which otherwise would grow dull and blunt. He, therefore, that spends his whole time in recreation, is ever whetting, never mowing : his grass may grow, and his steed starve. As, contrarily, he, that always toils and never recreates, is ever mowing, never whetting ; labouring much to little purpose : as good no scythe, as no edge. Then only doth the work go forward, when the scythe is so seasonably and moderately...
Page 5 - She is none of our dainty dames, who love to appear in variety of suits every day new, — as if a good gown, like a stratagem in war, were to be used but once ; but our good wife sets up a sail according to the keel of her husband's estate ; and if of high parentage, she doth not so remember what she was by birth that she forgets what she is by match.
Page 287 - Mode.- -Choose fine tender beef, but not too fat ; lay it in a dish ; rub in the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs...
Page 889 - Ib. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Time. — To be boiled i hour.
Page 317 - It will be found a great assistance, in carving this joint well, if the knife be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint. The slices will then come away more readily. Some carvers cut the upper side of the sirloin across, as shown by the line from 3 to 4; but this is a wasteful plan, and one not to be recommended.
Page 393 - Clean the head well, and let it soak in warm water for 2 hours, to get rid of the blood; put it into a saucepan, with sufficient cold water to cover it, and when it boils, add the vegetables, peeled and sliced, and the remaining ingredients; before adding the oatmeal, mix it to a smooth batter with a little of the liquor. Keep stirring till it boils up; then shut the saucepan closely, and let it stew gently for i Vi or 2 hours.
Page 351 - Should the pork be very salt, let it remain in water about 2 hours before it is dressed ; put it into a saucepan with sufficient cold water to cover it, let it gradually come to a boil, then gently simmer until quite tender. Allow ample time for it to cook, as nothing is more disagreeable than underdone pork, and when boiled fast, the meat becomes hard. This is sometimes served with boiled poultry and roast veal, instead of bacon ; when tender, and...
Page 230 - Put them in a stew-pan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use. When cold, tie down with bladder, and keep in a dry place; they will remain good for a length of time, and are generally considered excellent for flavoring stews and other...
Page 397 - The moment the pig is killed, put it into cold water for a few minutes ; then rub it over with a little resin, beaten extremely small, and put it into a pail of scalding water half a minute ; take it out, lay it on a table, and pull off the hair as quickly as possible : if any part does not come off, put it in again.