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allspice anchovy bacon bake beat beef bit of butter black pepper blades of mace bones brandy bread broth brown Cayenne chicken chopped clean cloves colour cover crumbs crust currants dish drain eggs well beaten fire fish flavour flour forcemeat four ounces fowl fresh fruit gently glass gravy half a pint half a pound jelly juice keep ketchup large spoonful lemon lemon peel liquor mace meat melted milk minutes mushrooms mutton nicely nutmeg onion orange ounces of butter oven oysters parsley pepper and salt pickle piece pint port wine pound of sugar powder pudding puff paste quantity quarts of water rice roast saltpetre sauce saucepan scalded season serve sieve simmer skim slices soak soup spoonful steaks stew stew-pan stir strain suet syrup tea-spoonful tender thick thin three quarters veal vinegar warm wash white pepper wine yolks
Page 80 - ... spoiled, it may often be made fit for eating, by nicely cleaning it, and washing with vinegar and water. If there is danger of birds not keeping, draw, crop, and pick them ; then wash in two or three waters, and rub them with salt. Have ready a large sauce-pan of boiling water, and plunge them into it one by one ; drawing them up and down by the legs, that the water may pass through them. Let them stay five or six minutes in ; then hang them up in a cold place.
Page 88 - Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup.
Page 132 - As the size increases, the under part gradually opens, and shows a fringed fur of a very fine salmon-colour; which continues more or less till the mushroom has gained some size, and then turns to a dark brown. These marks should be attended to, and likewise whether the skin can be easily parted from the edges and middle. Those \ that have...
Page 200 - ... salt, a grate of nutmeg, and the least bit of lemon-peel. Boil gently for a few minutes to the consistency you like ; it should be such as you can drink, though tolerably thick. This conveys great nourishment in small compass.
Page 59 - Then take it up ; and without withdrawing the spit, cut it down the back and belly, lay it into the dish, and chop the sage and bread quickly as fine as you can, and mix them with a large quantity of fine melted butter that has very little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the ears and the two jaws ; take off the upper part of the head down to the snout. In Devonshire it is served whole, if very small ; the head only being cut off, to...
Page 26 - Soak them in warm water half an hour, then scrape and clean ; and if to bo dressed white, boil them in milk and water ; when tender serve them in a napkin, with egg sauce. The salt must not be much soaked out, unless for fricassee.
Page 199 - Tapioca.- — Choose the largest sort, pour cold water on to wash it two or three times ; then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear ; then put lemon juice, wine, and sugar.
Page 114 - ... lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned ; pour the remainder of the batter over them, and bake it. Mutton Pudding.
Page 205 - Orangeade, or Lemonade. Squeeze the juice ; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the Syrup, with as much more water as will make a rich sherbet ; strain through a jellybag. Or squeeze the juice, and strain it, and add water and capillaire.