The cook's own book, and housekeeper's register: being receipts for cooking of every kind of meat, fish, and fowl and making every sort of soup, gravy, pastry, preserves, and essences : with a complete system of confectionery, tables for marketing, a book of carving, and Miss Leslie's Seventy-five receipts for pastry, cakes, and sweetmeats

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Munroe and Francis, 1840 - Cooking - 337 pages
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Page iv - But o'er the twilight groves and dusky caves, Long-sounding aisles and intermingled graves, Black Melancholy sits, and round her throws A death-like silence, and a dread repose : Her gloomy presence saddens all the scene, Shades every flower, and darkens every green ; Deepens the murmur of the falling floods, And breathes a browner horror on the woods.
Page xlvii - To take off the wing, put your fork into the small end of the pinion, and press it close to the body ; then put in the knife at d, and divide the joint, taking it down in the direction d, e.
Page 54 - ... half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over. For mhite, use almonds finely powdered, with a little drop of water : or use cream.
Page 195 - Put a bit of butter, or dripping (No. 83), into a clean frying-pan ; as soon as it is melted (before it gets hot) put in the sausages, and shake the pan for a minute, and keep turning them (be careful not to break or prick them in so doing) ; fry them over a very slow fire till they are nicely browned on all sides \ when they are done, lay them on a hair-sieve, placed before the fire for a couple of minutes to drain the fat from them.
Page 32 - Set a sponge with two table-spoonfuls of thick yest, a gill of warm milk, and a pound of flour ; when it has worked a little, mix with it half a pound of currants, washed and picked, half a pound of candied orange and lemon peel cut small, one ounce of spice, such as ground cinnamon, allspice, ginger, and grated nutmeg : mix the whole together with half a pound of honey ; roll out puff paste (No.
Page 316 - Rub a quart of raspberries through a hair sieve, to take out the seeds, mix the juice well with cream ; sweeten it with sugar to your taste, then put it into a stone jug, and raise a froth with a chocolate mill. As the froth rises, take it off with a spoon, and lay it upon a hair sieve. When there is as much froth as wanted, put what cream remains in a deep china dish, and pour the frothed cream upon it, as high as it will lie on.
Page 16 - When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal) ; before they roll it, some cooks egg it, and sprinkle it with veal stuffing. As the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt : a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours.
Page 283 - ... suddenly into hot water to take off the syrup that hangs about it ; put it on a napkin before the fire to drain, and then do some more in the sieve.
Page 114 - Prepare the patties as in the last receipt. Take a hen lobster already boiled ; pick the meat from the tail and claws, and chop it fine ;• put it into a stew-pan, with a little of the inside spawn pounded in a mortar till quite smooth...
Page 7 - Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours ; the surest way to know- when they are done enough, is to draw out a...

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