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Books Books 1 - 8 of 8 on A good way to warm up any cold fish. Stew the oysters slowly in their own liquor....
" A good way to warm up any cold fish. Stew the oysters slowly in their own liquor for two or three minutes, take them out with a spoon, beard them, and skim the liquor, put a bit of butter into a stew-pan ; when it is melted, add as much fine bread-crumbs... "
Indian Domestic Economy and Receipt Book: Comprising Numerous Directions for ... - Page 102
by R. Riddell - 1860 - 677 pages
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...liquor, — put a bit of butter into a stewpan, — and when it is melted, add as much fine bread crumbs as will dry it up, then put to it the Oyster liquor,...Oysters into Scollop shells that you have buttered, and stewed with bread crumbs, — then a layer of Oysters, — then of bread erumbs, and then some more...
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A Modern System of Domestic Cookery: Or, The Housekeeper's Guide, Arranged ...

M. Radcliffe - Formulas, recipes, etc - 1823 - 676 pages
...Stew the oysters slowly in their own liquor for two or three minutes; take them out with a spoon, and beard them, and skim the liquor ; put a bit of butter into a stew-pan, and when it is melted, add as much fine bread crumbs as will dry it up, then put to it the oyster liquor,...
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The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery - 1825 - 371 pages
...— (No. 182.) — A good way to warm tip any cold Fish. Stew the Oysters slowly in their own liquor for two or three minutes, — take them out with a spoon, beard them, and skim the liquor, put n bit of butter into a stewpan, — when it is melted, add as much fine bread crumbs as will dry it...
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The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ...

William Kitchiner - Cookery, English - 1827 - 491 pages
...— (No. 182.) — A good way to warm up any cold Fish. Stew the Oysters slowly in their own liquor for two or three minutes, — take them out with a...into a stewpan, when it is melted, add as much fine bread crumbs as will dry it up, then put to it the Oyster liquor, and give it a boil up, — put the...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...SCALLOPED OYSTERS. 179. A good way to warm up any cold fish. Stew the Oysters slowly in their own liquor for two or three minutes, — take them out with a...bread-crumbs as will dry it up, — then put to it the Oyster-liquor, and give it a boil up, — put the Oysters into Scallopshells that you have buttered,...
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The cook's own book, and housekeeper's register: being receipts for cooking ...

Mrs. N. K. M. Lee, Eliza Leslie - Cooking - 1840 - 337 pages
...SCALLOPED. (3) A good way to warm up any cold fish. Stew the oysters slowly in their own liquor fur two or three minutes, take them out with a spoon,...liquor, and give it a boil up, put the oysters into scallop-shells that you have buttered, and strewed with bread-crumbs, then a layer of oysters, then...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - Baking - 1842 - 337 pages
...to warm up any cold▀sh. Stew the oysters slowly in their own liquor for two or three minutes, lake them out with a spoon, beard them, and skim the liquor,...liquor, and give it a boil up, put the oysters into scallop-shells that you have buttered, and strewed with bread-crumbs, then a layer of oysters, then...
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Tried and approved recipes. By a lady

Tried and approved recipes - 1878
...2 or 3 onions stuck with cloves. Etcalloped Oysters.—Stew the oysters slowly in their own liquor for two or three minutes, take them out with a spoon,...into a stewpan, when it is melted add as much fine bread crumbs as will dry it up, then put to it the oyster liquor and boil it, put the oysters into...
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