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allspice anchovy bake beaten beef beer black pepper boiling water bones bottle brandy bread crumbs broth brown candied peel cask catsup cayenne celery chopped clean cold water cream currants deep dish dish drachm eggs eschalot fire fish flavour flour fresh fried fruit garnish ginger gravy half a pint half a pound half an hour half an ounce herbs isinglass jelly juice keep lemon let it boil liquor loaf sugar meat melted butter milk minutes mustard mutton nutmeg onions ounce of butter oven oysters parsley peel pepper and salt pickle port wine pound of loaf pudding puff paste quantity quart quarter rice rind roast sauce saucepan scalded season serve Seville orange sieve simmer skim skin slices soup spoonful stew stew-pan stir strain suet table-spoonful tea-cupful tea-spoonful tender thick thicken veal vinegar warm washed yeast yolks
Page vi - Reason's whole pleasure, all the joys of sense, Lie in three words, health, peace, and competence.
Page 412 - ... is to be tunned or put into the cask. Put now into a muslin bag a pound and a half of ginger, bruised, a pound of allspice, two ounces of cinnamon, and four or six ounces of hops; suspend the bag with the spice in the cask by a string, not long enough to let it touch the bottom; let the liquor work in the cask for a fortnight, and fill up in the usual manner. The wine will be fit to tap in two months, and is not improved by keeping like many other wines. Elderberries alone may be used.
Page 416 - ... and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it. The last time pass it through a canvass previously wet with vinegar to prevent waste.
Page 97 - Horse-radish is the garnish for roast beef, and for fish in general ; for the latter, slices of lemon are sometimes laid alternately with heaps of horse-radish. Slices of lemon for boiled fowl, turkey, and fish, and for roast veal and calf's head. Carrot in slices for boiled beef, hot or cold. Barberries fresh or preserved for game.
Page 383 - As all these vegetables do not come in season together, the best method of doing this is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but will keep and continue to improve for years.
Page 426 - Put a board under and over the vat, and place it in the press : in two hours turn it out, and put a fresh cheese-cloth ; press it again for eight or nine hours ; then salt it all over, and turn it again in the vat, and let it stand in the press fourteen or sixteen hours ; observing to put the cheeses last made undermost.
Page 192 - Fried Oysters. — Large oysters are the best. Simmer for a minute or two in their own liquor ; drain perfectly dry; dip in yolks of eggs, and then in bread-crumbs, seasoned with nutmeg, cayenne, and salt ; fry them of a light brown. They are chiefly used as garnish for fish, or for rump steaks ; but if intended to be eaten alone, make a little thick melted butter, moistened with the liquor of the oysters, and serve as sauce.
Page 97 - Mint, either with or without parsley, for roast lamb, either hot or cold. Pickled gherkins, capers, or onions, for some kinds of boiled meat and slews.
Page v - Notwithstanding the large size, beauty and finish of the very numerous illustrations, it will be observed that the price is so low as to place it within the reach of all members of the profession. We know of no work on surgical anatomy which can compete with it.
Page 377 - Do not boil the vinegar, for if so its strength will evaporate. Put the vinegar and spice into a jar, bung it down tightly, tie a bladder over, and let it stand on the hob or on a trivet by the side of the fire for three or four days ; shake it well three or four times a day.