A Modern System of Domestic Cookery: Or, The Housekeeper's Guide, Arranged on the Most Economical Plan for Private Families Containing the Most Approved Directions for Purchasing, Preserving, and Cooking Butcher's Meat, Fish, Poultry, and Game ; the Best Mode of Trussing and Carving ; the Art of Composing the Most Simple and Highly Finished Broths, Gravies, Soups, and Sauces ; the Mysteries of Potting and Pickling ; the Art of Making All Sorts of Confectionary and Pastry ; an Improved Method of Making British Wines and Cordials ; Instructions for Brewing and Baking ; and Observations on Culinary Poisons : a Complete Family Physician, and Instructions to Female Servants in Every Situation, Showing the Best Methods of Performing Their Various Duties, the Whole Thing Being the Result of Actual Experiments : to which are Added, as an Appendix, Some Valuable Instructions on the Management of the Kitchen and Fruit Gardens

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J. Gleave, 1823 - Formulas, recipes, etc - 676 pages
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Page 197 - Half roast it, then stew it whole, or divide it into joints and pieces proper to help at table, and put it into a stew-pan, with a pint and a half of broth, or as much water, with any trimmings...
Page 274 - Onions only cut off the strings and tops (without peeling off any of the skins), put them into salt and water, and let them lie an hour ; then wash them, put them into a kettle with plenty of water, and boil them till they are tender : now skin them, pass them through a colander, and mix a little melted Butter with them.
Page 396 - ... of currants, pound and sift half an ounce of mace and a quarter of an ounce of cloves, grate a large nutmeg ; mix all these ingredients thoroughly, together with one pound and a half of good brown sugar.
Page 660 - Terms, and after Demand made and Notice in writing given for delivering the Possession thereof...
Page 459 - Apple Marmalade. Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boiling it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemonpeel before boiled, but if too much it will be bitter.
Page 359 - ... (if you let the potatoes remain in the water a moment after they are done enough, they will become waxy and watery,) uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy.
Page 126 - Be sure the frying-pan is quite clean ; when the fat is hot, break two or three eggs into it ; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon : when the yolk just begins to look white, which it will in about a couple of minutes, they are done enough...
Page 109 - Put the pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a large pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nostrils and ears, wash the pig in cold water, and wipe it thoroughly dry. Take off the feet at the first joint, and loosen and leave sufficient skin to turn neatly over. If not to be...
Page 325 - Make a plain paste, roll it thin, and cut in shape like an apple puff, fill it with mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity of butter, egg, and milk. Veal Patties. Mince some veal that is not quite done, with a little parsley...
Page 476 - Squeeze the juice ; pour boiling water on a little of the peel, and cover close ; boil water and sugar to a thin syrup, and skim it. When...

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