Poultry and game |
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Contents
Choosing preparing and carving poultry | 7 |
Recipes for cooking poultry | 13 |
Choosing preparing and carving game | 38 |
Copyright | |
2 other sections not shown
Common terms and phrases
4-5 helpings 5-6 helpings aspic jelly bake bay leaf Bechamel sauce boiling bones Bouquet garni bread sauce breadcrumbs breast brown sauce butter Salt carrot casserole celery chopped parsley cold cooked cook gently Correct seasoning cream or milk curry dessertsp dice drain Espagnole sauce fairly hot oven Fat for basting flour forcemeat fowl GARNISH glaze golden brown goose gravy Grill hare heat helpings Cooking time—about hot dish joints legs lemon juice lightly liver Melt butter mixture mould mushrooms nutmeg onion optional parsley partridge peppercorns pieces pigeons potato puff pastry rabbit rashers redcurrant Remove skin Remove trussing strings rice Salt and pepper saucepan season to taste Serve shallot simmer gently slices small onion steak stir in flour stock or water strain stuffing tablesp teasp tender tender—about toast tomato trimmings truffle turkey turnip Veal forcemeat vegetables Watercress wine
Bibliographic information
| Title | Poultry and game Volume 8 of Beeton homebooks |
| Author | Mrs. Beeton (Isabella Mary) |
| Editor | Irene Hirst |
| Publisher | W. Lock, 1964 |
| Original from | Cornell University |
| Digitized | Oct 24, 2008 |
| Length | 64 pages |
| Subjects | › › Cookery (Game) Cookery (Poultry) Cooking (Game) Cooking (Poultry) Cooking / Specific Ingredients / Game Cooking / Specific Ingredients / Poultry |
| Export Citation | BiBTeX EndNote RefMan |