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allspice anchovy bake beat beef bit of butter black pepper blades of mace bone brandy bread broth brown cake chicken chopped clean cloves colour cover crumbs crust currants dish drain eggs fire fish flavour flour forcemeat four ounces fowl fresh fruit gently glass grated gravy half a pint half a pound herbs jelly juice keep ketchup large spoonful lemon lemon-peel let it boil liquor mace meat melted milk minutes mutton nutmeg onion orange ounces of butter oven parsley peel pickle piece pint pint of water port wine Pudding quantity quarts of water rice roast roll saltpetre sauce sauce-pan scalded season serve shalot sieve simmer skim skin slices soak soup spoonful stew stew-pan stir strain sugar sweet syrup tea-spoonful tender thick thin three quarters veal vinegar warm wash white pepper wine yeast yolks
Page 284 - Hub the part on each side with yellow soap. Then lay on a mixture of starch in cold water very thick ; rub it well in, and expose the linen to the sun and air till the stain comes out. If not removed in three or four days, rub that off, and renew the process. When dry it may be sprinkled with a little water...
Page 164 - Boil six eggs hard, shred them small: shred double the quantity of suet ; then put currants washed and pieked one pound, or more, if the eggs were large ; the peel of one lemon shred very fine, and the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt : orange, lemon, and citron, candied. Make a light paste for them. Currant and Raspberry. — For a tart, line the dish, put sugar and fruit, lay bars across, and bake.
Page 123 - Skin- two or three eels, or some flounders ; gut and wash them very clean ; cut them into small pieces, and put into a saucepan. Cover them with water, and add a little -crust of bread toasted brown, two blades of mace, some whole pepper, sweet herbs, a piece of lemon-peel, an anchovy or two, and a tea-spoonful of horse-radish. Cover close, and simmer ; add a bit of butter and flonr, and boil with the above.
Page 135 - A pound of fine fresh suet, one ounce of ready-dressed veal or chicken, chopped fine, crums of bread, a little shalot or onion, salt, white pepper, nutmeg, mace, penny-royal, parsley, and lemon-thyme, finely shred : beat as many fresh eggs, yolks and whites separately, as will make the above ingredients into a moist paste ; roll into small balls, and boil them in fresh lard, putting them in. just as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be...
Page 282 - Put into a brass pan a pint of sweet oil, four pennyworth of oil of almonds, half a pound of spermaceti, and set all over the fire till dissolved; then add the soap, and half an ounce of camphor that has first been reduced to powder by rubbing it in a mortar, with a few drops of spirits of wine or lavender-water, or any other scent. Boil ten minutes, then pour it into a basin, and stir it till it is quite thick enough to roll up into hard balls, which must then be done as soon as possible.
Page 245 - ... when dissolved, put the liquor in a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a spoonful of brandy, or a glass of wine.
Page 175 - To dress Artichokes. Trim a few of the outside leaves off, and cut the stalk even. If young, half an hour will boil them. They are better for being gathered two or three days first. — Serve them with melted butter, in as many small cups as there are artichokes to help with each.
Page 153 - Make a batter of milk, two eggs, and flour, or, which ' is much better, potatoes boiled and mashed through a colander ; lay a little of it at the bottom of the dish ; then put in the steaks prepared as above, and very well seasoned : pour the remainder of the batter over them, . and bake it.
Page 110 - Never keep any gravy, &c. in metal. When fat remains on any soup, a tea-cupful of flour and water mixed quite smooth, and boiled in, will take it off. If richness, or greater consistency, be wanted, a good lump of butter mixed with flour, and boiled in the soup, will give either of these qualities. Long boiling is necessary to give the full flavour of the ingredients, therefore time should be allowed for soups and gravies ; and they are best if made the day before they are wanted. Soups and gravies...