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allspice anchovy apples bacon bake beat beaten beef black pepper blade of mace boiling water bones bread crumbs broth brown carrots Cayenne celery chickens chopped clean cloves cold water colour cook cover cream currants custard cutlets dish dressed eggs fillet fire fish flavour flour forcemeat four ounces fowl fresh fruit gently gravy half a pint half a pound horseradish inch isinglass jelly juice ketchup lemon peel let it boil liquor little salt mace meat melted butter minced mushroom mutton nutmeg onions ounces of butter oven parsley peas pepper and salt pickle pieces port wine PUDDING puff paste quart quarter roast saltpetre sauce season serve sieve simmer skim skin slices soup spoonful steaks stew stewpan stir strain sweet syrup tablespoonful teaspoonful tender thick thin turnips veal vegetables vinegar wash white pepper wine yolks
Page 375 - Now stir the fire, and close the shutters fast, Let fall the curtains, wheel the sofa round, And while the bubbling and loud hissing urn Throws up a steamy column, and the cups That cheer but not inebriate, wait on each, So let us welcome peaceful evening in.
Page 130 - Roll them up tight, about the size of two fingers, but not more than two or three inches long ; put a very small skewer to fasten each firmly; rub egg over; fry them of a fine brown, and pour a rich brown gravy over. To Dress Collops Quick. — Cut them as thin as paper with a very sharp knife, and in small bits. Throw the skin, and any odd bits of the veal, into a little water, with a dust of pepper and salt ; set them on the fire while you beat the collops ; and dip them into a seasoning of herbs,...
Page 328 - To effect this, which is essential, either a heavy board or a flat stone must be laid upon the meat. The same pickle may be used repeatedly, provided it be boiled up occasionally with additional Salt to restore its strength, diminished by the combination of part of the Salt with the meat, and by the dilution of the pickle by the juices of the meat extracted. By boiling, the Albumen, which would cause the pickle to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.
Page 85 - Stew two or three flounders, some parsley-leaves and roots, thirty pepper-corns, and a quart of water, till the fish are boiled to pieces : pulp them through a sieve. Set over the fire the pulped fish, the liquor that boiled them, some perch, tench, or flounders, and some fresh leaves and roots of parsley ; simmer all till done enough, then serve in a deep dish. Slices of bread and butter are to be sent to table, to eat with the souchy.
Page 296 - ... boiling on the fire ; stir it well, and boil it quick ; but take care it does not boil over. In a quarter of an hour strain it off; and add salt and a bit of butter when eaten. Stir until the butter be incorporated.
Page 99 - The eatable mushrooms first appear very small, and of a round form, on a little stalk. They grow very fast, and the upper part and stalk are white. As the size increases, the under part gradually opens, and shows a fringed fur of a very fine salmon-colour; which continues more or less till the mushroom has gained some size, and then turns to a dark brown.
Page 59 - No. 2,) be used instead of Beef gravy, this will be one of the most relishing Maigre dishes we know. Obs. — To kill Eels instantly, without the horrid torture of cutting and skinning them alive, pierce the spinal marrow, close to the back part of the skull, with a sharp pointed skewer: if this be done in the right place, all motion will instantly cease.
Page 317 - Infant. — Take of fresh cow's milk, one tablespoonful, and mix with two table-spoonfuls of hot water ; sweeten with loaf sugar, as much as may be agreeable. This quantity is sufficient for once feeding a new-born infant ; and the same quantity may be given every two or three hours, not oftener — till the mother's breast affords the natural nourishment.
Page 265 - ... shred small, a few grains of salt, a full quarter-ounce of pounded cinnamon and nutmeg mixed, and four ounces of macaroons or ratafias rolled to powder. Next, make a light paste with fourteen ounces of butter to the pound of flour; give it an extra turn or two to prevent its rising too much in the oven ; roll out one half in a very thin square, and spread the mixed fruit and spice equally upon it; moisten the edges, lay on the remaining half of the paste, rolled equally thin, press the edges...
Page 301 - Jamaica peppers, and a bit of brown crust of bread in a quart of water, to a pint, and strain it. This makes a pleasant jelly to keep in the house ; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way most agreeable. GLOUCESTER JELLY. Boil in two quarts of water, till reduced to one quart, the following ingredients : hartshorn shavings, isinglass, ivory shavings, barley and rice, one ounce of each. When this jelly, which is light and very nourishing, is to be taken,...