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anchovy bacon bake baſte beat beaten mace beef beſt blades of mace broth brown bundle of ſweet-herbs butter rolled chickens chopped clean cloves cover it cloſe crumbs of bread cruſt cut ſmall diſh dreſs eggs firſt fiſh force-meat fowl freſh butter Garniſh with lemon glaſs grated gravy half a pint half a pound juſt lard let it boil let it ſtew let them ſtew liquor little flour little pepper little piece little ſalt meat muſhrooms muſt mutton nutmeg onion oyſters parſley pepper and ſalt pickle piece of butter pleaſe pudding quart quarter ragoo red wine roaſt rolled in flour ſame ſauce ſauce-pan ſeaſon ſend ſerve ſet ſhake ſhred ſide ſix ſkim ſkin ſlices ſlow fire ſoftly ſome ſoup ſpice ſpoonfuls ſtand ſteaks ſtew-pan ſtir ſtrain ſugar ſure ſweet theſe thick toaſted truffles uſe veal waſhed white wine whole pepper yolks
Page 285 - BOIL half a pound of harufhom in three quarts of water over a gentle fire, till it becomes a jelly. If you take out a little to cool, and it hangs on the fpoon, it is enough.
Page 94 - LAY a layer of beef all over your pan, then a layer of veal, a little piece of bacon, a piece of carrot, an onion ftuck with cloves, a blade or two of mace, a fpoonful of pepper black and white, and a bundle of fweet herbs; then lay in the pheafant, lay a layer of veal, and then a layer of beef to cover it, fet it on the fire five or fix minutes, then pour in two quarts of boiling gravy : cover it clofe, and let it ftew very foftly an hour and a half, then take up your pheafant, keep it hot, and...
Page 143 - ... cloves, two large nutmegs, all beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and half a pint of fack ; put it down clofe in a ftone pot, and it will keep good four months.
Page 28 - ... of ftrong cap-paper up at the four corners, in the form of a dripping-pan -, pin up the corners, butter the paper and alfo the gridiron, and fet it over a fire of charcoal ; put...
Page 291 - Pick the elder-berries when full ripe ; put them into a stone jar, and set them in the oven, or a kettle of boiling water, till the jar is hot through ; then take them out and strain them through a coarse...
Page 22 - ... fome flour into it; flice half a lemon and half an onion, cut them very fmall, a little bundle of fweet- herbs, and a blade of mace. Put 'all together with your meat into the pan, ftir it a minute or two, and then put in fix fpoonfuls of gravy, and have ready...
Page 262 - Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves...
Page 92 - ... then add the other gravy to this, and put in your partridges to heat, if it is not thick enough, take a piece of butter rolled in flour, and tofs up in it ; if you will be at the expence, thicken it with veal and ham cullis, but it Will be full as good without.
Page 328 - ... stay in (with his head above water) longer than half a minute, if the water be very cold; after this he must go in three times a week for a fortnight longer.