The Cook's Guide, and Housekeeper's & Butler's Assistant: a Practical Treatise on English and Foreign Cookery in All Its Branches ...

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R. Bentley, 1867 - Cookery, English - 524 pages
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Page 58 - Wash and scald half a pound of Frankfort pearl barley, and put this into a stewpan with three pints of good white veal stock ; and simmer it very gently over a slow fire for an hour and a half, by which time the barley will...
Page 256 - ... paper ; rub the scaly cuticle off the legs with a cloth ; trim away the claws and spurs ; cut off the neck close up to the back, leaving the skin of the breast entire ; wipe the pheasant clean, and...
Page 96 - ... likewise from the tail and claw pieces, let all the meat be cut into small squares and reserved in a plate. Pound the pith, coral and spawn of the lobster in a mortar, with a small bit of butter, rub it through a sieve, and put this into a stew-pan with a little white sauce of any kind, a little anchovy, nutmeg, cayenne and lemon-juice, and, having stirred the sauce over...
Page 255 - ... legs gathered up under the paunch, then take a yard of string, double it in two, placing the centre of it on the breast of the hare, and bring both ends over the skewer, cross the string over both sides of the other skewer, and fasten it over the back. Spit the hare, and roast it before a brisk fire for about three-quarters of an hour, frequently basting it with butter or dripping. Five minutes before taking the hare up, throw on a little salt...
Page 402 - ... gently till the isinglass is dissolved, removing the scum from time to time. Strain, and add the juice of one lemon or of two oranges, and a third of a pint of sherry. Pour into a mould, and turn out when required. 37. Chicken Panada (1).— Take the flesh from the breast of a fresh roasted chicken ; soak the crumb of a French roll or a few rusks in hot milk, and put this in a clean stewpan, with the meat from the chicken previously reduced to a smooth pulp by chopping it and pounding it in a...
Page 95 - ... and some chopped parsley. Add the oysters ; cut each into halves ; stir all together over the fire for a few minutes, and fill some scallopshells with this preparation ; cover them over with a thick coating of fried bread-crumbs ; place them on a baking-sheet in the oven for five minutes, and serve them quite hot.
Page 243 - Roll out the forcemeat with flour on the table in the form of oval cutlets, measuring about two and a half inches long by one and a half...
Page 311 - Half a pound of flour, half a pound of sugar, half a pound of butter, four eggs, a small glass of brandy, and a little salt. Mix the flour, sugar, eggs, brandy, and salt, well together in a...
Page 302 - ... gill of Cognac brandy, a very little salt, and four ounces of white comfits. Put the butter in a basin, work it with a wooden spoon until it presents the appearance of thick cream; then add the flour, sugar, eggs...
Page 265 - ... and place this in circular order in a sautapan, containing about a gill of salad oil. Next, chop up half a pottle of mushrooms, a handful of parsley, and four shalots ; put these into a stewpan with two ounces of scraped fat bacon, and an equal proportion of lean ham, either chopped or grated fine ; season with pepper and salt, and a little chopped thyme.

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