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add a little allspice anchovy apples arrowroot bake beat beef black pepper Blancmange boiling water bones bread bread-crumbs broth brown butter carrots cayenne chopped cloves cold cook cover crumbs crust currants custard cutlets dish dripping Dutch oven eggs well beaten Epergne fire fish flavour flour forcemeat fowl fried grated gravy half a pint half a pound half an hour herbs isinglass jelly joint juice ketchup lard lemon lemon-peel liquor lump sugar mace meat melted milk minutes mould mushroom mutton nutmeg onions ounces ounces of butter oven parsley peas peel pepper and salt pieces pint pint of cream potatoes Pudding puff paste quantity quart quarter rice roasting sauce saucepan season Sect serve sieve simmer skin slices soak soup spoonful stew stewpan stir strain suet sugar table-spoonful taste tea-spoonful tender thick thicken thin veal vinegar wine
Page 347 - These will probably continue to be used in practice. For Wine and Spirits, there are, the Anker, Runlet, Tierce, Hogshead, Puncheon, Pipe, Butt, and Tun; but these may be considered rather as the names of the casks in which such commodities are imported, than as expressing any definite number of gallons. It is the practice to gauge all such vessels, and to charge them according to their actual content. Flour is sold, nominally, by measure, but actually by weight, reckoned at 71b.
Page 189 - Soak an hour in cold water, then boil them in milk and water, and take care to skim the sauce-pan, that not the least foulness may fall on the flower. It must be served very white, and rather crimp.
Page 345 - Gallon, and shall be and is hereby declared to be the Unit and only Standard Measure of Capacity., from which all other Measures of Capacity to be used, as well for Wine, Beer, Ale, Spirits and all Sorts of Liquids, as for dry Goods not measured by Heap Measure, shall be derived, computed and ascertained...
Page 149 - Stew the fowl very slowly in some clear muttonbroth well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it is ready, put in a quarter of a pint of rice well washed and soaked ; simmer till tender, then strain it from the broth, and put the rice on a sieve before the fire; keep the fowl hot, lay it in the middle of...
Page 90 - ... cut small, and some parsley. Shake the pan well for ten minutes ; then put in two quarts of water, some crusts of bread, a tea-spoonful of beaten pepper, three or four blades of mace ; and if you have any white beet leaves, add a large handful of them cut small. Boil gently an hour. Just before serving, beat in two yolks of eggs, and a large spoonful of vinegar. Another.
Page 77 - Take a pound of skate, four or five flounders, and two pounds of eels. Clean them well, and cut them into pieces : cover them with water ; and season them with...
Page 270 - ... and to both as much sugar as will be pleasant. Mix half a pint of milk, half a pint of cream, and the yolk of one egg ; give it a scald over the fire, and stir it all the time ; do not let it boil ; add a little sugar only, and let it grow cold. Lay it over the apples with a spoon ; and then put on it a whip made the day before, as for other Trifles.
Page 345 - The Act also makes provision for the restoration of the standard yard in case of loss, destruction, or defacement, by a reference to an invariable natural standard, which is to be that proportion which the yard bears to the length of a pendulum vibrating seconds of time, in the latitude of London, in a vacuum at the level of the sea; which is found to be as thirty-six inches (the yard) to 39'1393 (the pendulum) ; thus a sure means is established to supply the loss which might by possibility occur.
Page 61 - ... and clean them nicely : wipe them dry, and then wet them with beaten egg, and strew over on both sides chopped parsley, pepper, salt, a very little sage, and a bit of mace pounded fine and mixed with the seasoning. Rub the gridiron with a bit of suet, and broil the fish of a fine colour. Serve with anchovy and butter for sauce. Fried Eels.