Table observances: including the arrangement of the table, with hints on carving [&c.]. |
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Table Observances: Including the Arrangement of the Table, with Hints on ... Table Observances No preview available - 2015 |
Table Observances: Including the Arrangement of the Table, with Hints on ... Table Observances No preview available - 2019 |
Common terms and phrases
a-half anchovies apples beef boiling water bone bouillon bouquet of parsley bread bread-crumbs broil brown butter carrots cayenne pepper chopped parsley cloves cold water cook cover cream crutons cut in slices dinner dish drain fillets fine herbs fish flavour flour forcemeat four de campagne four ounces fowl France French fried garnished gently gold colour gravy half hour jelly juice lemon meat milk minutes moisten with bouillon mortar mould mushrooms mutton nutmeg onions ounces of butter oven Parmesan cheese parsley pepper and salt pint port wine potatoes pound powdered sugar purée quantity quarter roast round roux sauce Espagnole saucepan season with pepper serve hot serve very hot shalots sieve simmer slices of bacon slow fire soaked soup spoonful stew stewpan stir stuffing taragon taste tender thick truffles turnips veal vegetables vinegar white wine yolks of eggs young onions
Popular passages
Page 50 - 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 19 - ... and it is astonishing how a really handsome-looking affair may be made out of the remains of the dinner served the day before ; some handsome glass, a sprinkle of good plate, a few flowers, some good ale, or a little wine, and above all, a hearty welcome. NAPKINS. — Dinner napkins should be about twenty-eight inches broad, and thirty inches long. They may be folded in a variety of ways, which impart a style to a table, without adding much to the expense, and may be readily accomplished with...
Page 21 - Now take the corner B and turn it up towards C, so that the edge of the rolled part shall be even with the central line ; repeat the same on the other side, and turn the whole over, when it will appear as in Fig.
Page 20 - Fig. 5, at A ; roll up the part B towards the back, repeat on the other side, then turn up the corner towards the corner A, and it will appear as D. The centre part E is now to be turned up at the bottom, and down at the top, and the two rolls brought under the centre piece as in Fig. 4. The bread is placed under the centre band, X, Fig.
Page 183 - ... they are not. As they are usually paunched in the field, the cook cannot prevent this ; but the hare keeps longer, and eats much better, if not opened for four or five days, or according to the weather. If paunched, as soon as a hare comes in it should be wiped quite dry...
Page 89 - Auguit, and September. This delicate little fish requires great care to dress it well. Do not touch it with the hands, but throw it from your dish or basket into a cloth, with three or four handsful of flour, and shake it well ; then put it into a bait sieve, to separate it from the superfluous flour. Have ready a very deep frying-pan, nearly full of boiling fat, throw in the fish, which will be done in an instant : they must not be allowed to take any colour, for if browned, they are...
Page 19 - Gr from behind, when they will appear as in Fig. 3. Bend the corner H towards the right, and tuck it behind I, and turn back the corner K towards the left, at the dotted line, and tuck it into a corresponding part at the back. The bread is placed under the mitre, or in the centre at the top.
Page 185 - Iftfte spice is applied early, it will prevent that musty taste which long keeping in the damp occasions, and which also affects the stuffing. An old hare should be kept as long as possible; if to be roasted. It must also be well soaked. To roast Hare. After it is skinned, let it be extremely well washed, and then soaked an hour or two in water ; and if old, l?.rd it; which will make it tender, as also will letting it lie in vinegar.
Page 20 - THE cnsrDEKEiiA.-— (Fig. 9.) Fold the napkin into three parts longways, then turn down the two sides as in Fig. 7 ; turn the napkin over, and roll up the lower part as in Fig. 10, A, B. Now turn the corner B upwards towards C, so that it shall appear as in D ; repeat on the other side, and then bring the two parts E together, so that they shall bend at the dotted line ; and the appearance will now be as Fig. 9. The bread i& placed under the apron part, K, fig. 9. 5. THE FLIRT. — (Fig. 11.) ....
Page 19 - ... expense, and may be readily accomplished with a little practice and attention to the following directions and diagrams. 1. THE MITRE. — (Fig. 1.) Fold the napkin into three parts longways, then turn down the right-hand corner, and turn up the left-hand one, as in Fig. 2, A and B. Turn back the point A towards the right, so that it shall lie hehind C ; and B to the left, so as to be behind D.