The Cookery Book of Lady Clark of Tillypronie |
Other editions - View all
Common terms and phrases
20 minutes add a little almonds anchovy apples apricot bain-marie bake basin beat beaten Béchamel Sauce beef boiling water bones braised bread bread-crumbs brown butter Cake carrots Cataldi celery cheese chicken chopped cold water cooked cover cream currants curry custard cutlets dessertspoonful dish eggs Emslie fillets fire flavour flour forcemeat fresh butter froth glaze grated gravy herbs hour jelly juice little salt melted milk minced mixture mould mushrooms mutton nutmeg omelet onion orange oven Parmesan Parmesan cheese parsley pepper and salt pieces potatoes pounded powder Pudding Quenelles Rabbit recipe rice rind roll sauce boat Sauces for Meat sauté pan season serve shallot sieve simmer skim sliced soufflé soup spoonful steam stew stewpan stir strain sugar Sweet Sauces syrup tablespoonfuls tammy tarragon taste teacupful teaspoonful thick thin truffles veal vegetables vinegar warm whipped yeast yolks yolks of egg
Popular passages
Page xi - ... crown, And once with vinegar, procured from town; True flavour needs it, and your poet begs The pounded yellow of two well-boiled eggs; Let onion atoms lurk within the bowl, And scarce suspected, animate the whole; And lastly, on the flavoured compound toss, A magic teaspoon of anchovy sauce : Then though green turtle fail, though venison's tough, And ham and turkey are not boiled enough, Serenely full, the epicure may say — " Fate cannot harm me, — I have dined to-day.
Page xiii - O'er airy steep, through copsewood deep, Impervious to the sun. There the rapt poet's step may rove, And yield the muse the day ; There Beauty, led by timid Love, May shun the tell-tale ray ; From that fair dome, where suit is paid By blast of bugle free, To Auchendinny's hazel glade.
Page 188 - ... oven. Put no liquor in. When cold, pick out the strings and fat ; beat the meat very fine with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste ; put it into very small pots, and cover them with melted butter.
Page xiii - ... We talked to her often of Lady Anne. " 'Deed," she said, "I have seen her times out o' number, but I am in no ways fear'd ; I ken weel she canna gang beyond her commission ; but there's that silly feckless thing Betty, she met her in the lang passage ae night in the winter time, and she had пае a drap o' bluid in her face for a fortnight after.
Page 547 - Eels should be alive and brisk in movement when they are purchased, but the " horrid barbarity," as it is truly designated, of skinning and dividing them while they are so, is without excuse, as they are easily destroyed " by piercing the spinal marrow close to the back part of the skull with a sharp pointed knife or skewer. If this be done in the right place all motion will instantly cease.
Page 57 - ... of good thick yeast, which is not too bitter, or it will taste in the buns; pour on it your warm milk, and mix about one third, or nearly half, of the flour with it, leaving the rest unmixed round the sides of the pan. Set it in a warm place to rise, for three...
Page 549 - Report of the Committee appointed by the Admiralty to consider the Humane Slaughtering of.
Page 404 - Beat up three eggs, leaving out two of the whites, and add to them gradually a pint and a half of milk ; then mix...
Page 407 - You will know when done enough, by the undulations en the surface looking thick, and having a ring round the pan the size of the bottom. The time required to scald cream depends 'on the size of the pan and the heat of the fire ; the slower the better. Remove the pan into the dairy when done, and skim it next day. In cold weather it may stand thirty-six hours, and never less than two meals.
Page 184 - To collar Beef. Choose the thin end of the flank of fine mellow beef, but not too fat ; lay it into a dish with salt and saltpetre, turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle, remove the skin of the inside part, and cover it thick with the following seasoning cut small: a large handful of parsley, the same of sage, some thyme, marjoram, and pennyroyal, pepper, salt, and allspice.