The Practice of Cookery Adapted to the Business of Every-day Life |
Common terms and phrases
allspice almonds anchovy bake beat beaten yolks beef bit of butter black pepper blanched sweet boiling water bottle brown sugar cakes carrots cask cayenne chopped clean cloves cold water cover currants deep dish dish fire flour forcemeat four fowl fresh butter grated bread grated nutmeg gravy half a pint half a pound half an hour half an ounce isinglass jelly juice lemon-peel let it boil liquor little salt mace meat melted butter milk minced minutes mutton onions ounces ounces of butter oven parsley pepper and salt piece pint of cream port wine pound of pounded pounded loaf sugar PUDDING puff paste quantity roast roll rose water sauce sauce-pan serve sieve sifted loaf sugar skin slices soup spoonful stew stir strain strew suet sweet sweeten tea-cupful tea-spoonful tender thick thicken veal vinegar wash well-beaten eggs white pepper white wine yolks
Popular passages
Page 367 - ... or materially compressing the skins. Four gallons of water are then to be poured into the vessel, and the contents are to be carefully stirred and squeezed in the hand, until the whole of the juice and pulp are separated from the solid matters.
Page 15 - PIGEON SOUP. TAKE eight pigeons, cut down two of the oldest, and put them, with the necks, pinions, livers, and gizzards of the others, into four quarts of water ; let it boil till the substance be extracted, and strain it ; season the pigeons with mixed spices and salt, and truss them as for stewing; pick and wash clean a handful of parsley, chives or young onions, and a good deal of spinach...
Page 15 - ... extracted, and strain it; season the pigeons with mixed spices and salt, and truss them as for stewing ; pick and wash clean a handful of parsley, chives or young onions, and a good deal of spinach, chop them ; put in a frying-pan a quarter of a pound of butter, and when it boils, mix in a handful of bread crumbs, keep stirring them with a knife till of a fine brown ; boil the whole pigeons till they become tender in the soup, with the herbs, and fried bread.
Page 146 - MAKE a paste, allowing half a pound of butter to a pound of flour. Truss a duck as for boiling ; put into the inside a little pepper and salt, one or two sage leaves, and a little onion finely minced ; enclose the duck in the paste, with a little jellied gravy. Boil it in a cloth, and serve it with brown gravy poured round it.
Page 86 - ... sweetbreads are large, cut them in two the long way ; dust them with flour, and fry them of a light brown, in butter; then stew them in rather more than a pint of the liquor in which they were boiled. Brown a piece of...
Page 99 - ... day; smoke it with saw-dust for ten or fifteen days, or hang it to dry in the kitchen. If the ham is to be boiled soon after it has been smoked, soak it one hour, and if it has been smoked any length of time it will require to be soaked several hours. Put it on in cold water, and boil it gently two hours. It is eaten cold at breakfast, luncheon, or supper. A mutton ham is sometimes cured with the above quantity of...
Page 203 - WEIGH an equal quantity of flour and butter ; rub rather more than the half of the flour into one-third of the butter, then add as much cold water as will make it into a stiff paste ; work it until the butter be completely mixed with the flour ; make it round, beat it with the rolling-pin, dust it, as also the rolling-pin, with flour, and roll it out towards the opposite side of the...
Page 266 - GBATE a quarter of a pound of good cheese ; put it into a sauce-pan, with a bit of butter the size of a nutmeg, and half a tea-cupful of milk ; stir it over the fire till it boil, and then add a well-beaten egg : mix it all together, put it into a small dish, and brown it before the fire ; or serve it without bein
Page 6 - ... two table-spoonfuls of flour, mix well amongst it half a pint of the soup, and then stir it into the pot; put in the juice of half a large lemon, and the hardboiled yolks of eight eggs; let it simmer for ten minutes, and then put it all in ihr tureen.
Page 6 - Parboil a calf's head, take off the skin and cut it. in bits about an inch and a half square, cut the fleshy parts in bits, take out the black part of the eyes, and cut the rest in rings, skin the tongue, and cut it in slices, add it all...