Mrs. Goodfellow's Cookery as it Should be: A New Manual of the Dining Room and Kitchen ... |
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Mrs. Goodfellow's Cookery As It Should Be: A New Manual Of The Dining Room ... Mrs Goodfellow No preview available - 2022 |
Mrs. Goodfellow's Cookery As It Should Be: A New Manual of the Dining Room ... Goodfellow No preview available - 2013 |
Common terms and phrases
add a little allspice almonds apples bake beat beef black pepper boiling water bone brandy bread crumbs broth brown sugar cake catsup cayenne cayenne pepper celery chicken chopped clean cloves cold bread cold water cooked cool cork corn cover cream deep dish dish drawn butter eggs fire flavour flour grated nutmeg gravy half a pint half a pound isinglass jelly juice large spoonful lemon let it simmer little salt loaf sugar meat milk minutes mutton nice brown onions ounce oven oysters pare parsley pepper piece pint pork potatoes pound of butter PUDDING puff paste quart quarter rind roast rose water sauce sauce boat saucepan Serve hot sieve skim slowly soda soup spoonful of butter stew stew-pan stir strain syrup tablespoonful teaspoonful teaspoonful of salt thick thin slices tightly veal vinegar warm wash wine glass yeast yolks
Popular passages
Page 340 - ... dissolved, to be added, a little at a time ; then the rest of the milk, and afterwards the Spanish white. This quantity is sufficient for twenty-seven square yards, two coats, and the expense not more than ten-pence.
Page vii - Her destiny has by a holy law been fixed, and she when rightly educated is fitted for her sphere, and when she keeps in it, is happy in the fulfilment of her duties. In times past she was only given a domestic education. Her mental training was not considered necessary — her sympathies were limited solely to household cares — and her conversation to domestic detail.
Page 26 - ... THE LOIN OF MUTTON, if small, should be carved in chops, beginning with the outer chop ; if large, carve slices the whole length. A neat way is to run the knife along the chine bone, and under the meat along the ribs ; it may then be cut in slices as shown in the engraving of the saddle of mutton.
Page 191 - ... together with half a tea-cupful of milk ; set it on a warm place for an hour ; mix in six ounces of sifted sugar, and a few carraway seeds ; mould them into buns with a table-spoon on a baking plate, throw six or eight carraway comfits on each, and bake them in a hot oven about ten minutes. These quantities should make eighteen buns.
Page 16 - One of the most important acquisitions in the routine of daily life is the ability to carve well, and not only well but elegantly. It is true that the modes now adopted of sending meats, &c., to table, are fast banishing the necessity for promiscuous carving from the elegantly served boards of the wealthy ; but in the circles of middle life, where the refinements of cookery are not adopted, the utility of a skill in the use of a carving knife is sufficiently obvious.
Page 30 - This operation is a nice and skilful one to perform, it requires both observation and practice. Insert the knife between the legs and the side, press back the leg with the blade of the knife, and the joint will disclose itself: if young it will part, but Roast Fowl.
Page 20 - ... has full control over it ; for if far off, nothing can prevent an ungracefulness of appearance, nor a difficulty in performing that which in its proper place could be achieved with ease. In serving fish, some nicety and care must be exercised; here lightness of hand and dexterity of management is necessary, and can only be acquired by practice. The flakes which, in such fish as salmon and cod are large, should not be broken in serving, for the beauty of the fish is then destroyed, and the appetite...
Page 150 - ... time as possible should be suffered to elapse between the periods of shelling and boiling. If it is a matter of consequence to send them to table in perfection, these rules must be strictly observed. They should be as near of a size as a discriminating eye can arrange them ; they should then be put in a...
Page 39 - In young pork the lean when pinched will break ; the thickness and toughness of the rind shows it to be old. In fresh pork the flesh is firm, smooth, a clear colour, and the fat set. When stale it looks clammy and flabby. Measly pork may be detected by the kernels in the fat ; it should not be eaten. Dairy-fed pork bears the palm over all others.
Page 78 - ... the same way), till it just begins to simmer ; then let it stand quietly and boil up. It should be of the thickness of good cream. NB Two table-spoonfuls of No.