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Books Books 1 - 10 of 12 on When you have kept two or three ribs of beef till quite tender, take out the bones,....
" 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... "
The cook's own book, and housekeeper's register: being receipts for cooking ... - Page 16
by Mrs. N. K. M. Lee, Eliza Leslie - 1840 - 337 pages
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...done. O6s. — Many persons prefer the Ribs to the Sir-Lain. Ribs of Beef boned and rolled. (No. 21 .) When you have kept two or three ribs of beef till...out the bones, and skewer it as round as possible, (tike a fillet of veal :) before they roll it, some Cooks Egg it, and sprinkle it with Veal stuffing,...
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The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery, English - 1827 - 491 pages
...Obs. — Many persons prefer the Ribs to the Sir-Loin. Ribs of Beef boned and rolled. — (No. $J.) . When you have kept two or three ribs of beef till...some Cooks Egg it, and sprinkle it with veal stuffing (No. 374.) As the meat is more in a solid mass, it will require more time at the fire than in the preceding...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...much done. Obs — Many persons prefer the Ribs to the Sir-Loin. RIBS OF BEEF BONED AND ROLLED. 23. When you have kept two or three ribs of beef till...some Cooks Egg it, and sprinkle it with veal stuffing (317). As the meat is more in a solid mass, it will require more time at the fire than in the preceding...
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The Housekeeper's Guide: Or, A Plain & Practical System of Domestic Cookery

Esther Copley - Cookery, English - 1838 - 480 pages
...and then stewed in rich thickened gravy, with force-meat balls. RIBS OF BEEF BONED AND ROLLED. Keep two or three ribs of beef till quite tender, take out the bones and roll it as round as possible, binding it with a tape. It may be done with or without the addition of...
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Enquire within upon everything [by R.K. Philp. Wanting sheet L].

Robert Kemp Philp - 1856
...the thin part, or it will be done too much, before the thick part is done enough. 601. RIBS OP BEEF BONED AND •ROLLED. — When you have kept two or...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...
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Cookery as it should be: a new manual of the dining room and kitchen, for ...

Practical housekeeper - Cookery, American - 1856 - 362 pages
...RIBS OF BEEF BONED. Keep two or three ribs of beef until quite tender ; take off the bones carefully, and skewer it as round as possible, (like a fillet of veal ;) stuff it with a veal stuffing as follows : Quarter of a pound of finely chopped beef suet, three...
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Inquire Within for Anything You Want to Know

Encyclopedias and dictionaries - 1858 - 434 pages
...will be done too much, beĦore the thick part is done enough. 601. EIBS OF BEEF BONED AND BOLLEO. — When you have kept two or three ribs of beef till quite tender, take out die bones, and skewer it as round as poseible (like a fillet of veal) ; before they roll it, some cooks...
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THE FAMILY, FARM AND GARDENS, AND THE DOMESTIC ANIMALS.

1859
...it will be done too much before the thick part is done enough. Ribs of Beef Boned and Rolled,—When you have kept two or three ribs of beef till quite...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...
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Enquire within upon everything [by R.K. Philp. Wanting sheet L].

Home economics - 1865 - 371 pages
...the thin part, or it will be done too much, before the thick part is done enough. 976. ItiBs OF BEEF BONED AND ROLLED. — When you have kept two or three...of beef till quite tender, take out the bones, and ekewer it as round аз possible (like a fillet of veal) : before they roll it, some cooks egg it,...
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MRS. GOODFELLOW'S COOKERY AS IT SHOULD BE.

1865
...RIBS OF BEEF BONED. Keep two or three ribs of beef until quite tender ; take off the bones carefully, and skewer it as round as possible, (like a fillet of veal;) stuff it with a veal stuffing as follows • Quarter of a pound of finely chopped beef suet, three...
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