Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page 34
... gravy . " This , however , we deny ; for it does not retain more of the gravy , and it makes the flesh soft and insipid or flabby , instead of imparting to it that degree of crispness which is caused by the ordinary mode . It also has ...
... gravy . " This , however , we deny ; for it does not retain more of the gravy , and it makes the flesh soft and insipid or flabby , instead of imparting to it that degree of crispness which is caused by the ordinary mode . It also has ...
Page 40
... gravy of braised meat should be cooled by placing the vessel containing it in cold . water ; the fat removed ; the gravy then strained , thickened , heated , and sent up with forcemeat - balls , egg - balls , fried paste , or all three ...
... gravy of braised meat should be cooled by placing the vessel containing it in cold . water ; the fat removed ; the gravy then strained , thickened , heated , and sent up with forcemeat - balls , egg - balls , fried paste , or all three ...
Page 70
... gravy from spiced and hunter's beef , or most of the prepared sauces , will give it to meat - soups ; and herring - brine , or anchovy , with walnut ketchup and soy , will add to those of fish ; but must be used cautiously . When fat ...
... gravy from spiced and hunter's beef , or most of the prepared sauces , will give it to meat - soups ; and herring - brine , or anchovy , with walnut ketchup and soy , will add to those of fish ; but must be used cautiously . When fat ...
Page 72
... gravy is thick and rich : add salt and pepper , strain off , and keep cool . BROWN GRAVY SOUP . 1. - The meat used for making this soup should be quite fresh , and of the common gravy beef ; if the shin be used , break the bones , as ...
... gravy is thick and rich : add salt and pepper , strain off , and keep cool . BROWN GRAVY SOUP . 1. - The meat used for making this soup should be quite fresh , and of the common gravy beef ; if the shin be used , break the bones , as ...
Page 73
... gravy soup ; break 2 oz . of Naples macaroni into pieces of little more than an inch long , putting them , by degrees , into a small portion of the boiling soup , to prevent them from sticking together , and let them boil until quite ...
... gravy soup ; break 2 oz . of Naples macaroni into pieces of little more than an inch long , putting them , by degrees , into a small portion of the boiling soup , to prevent them from sticking together , and let them boil until quite ...
Other editions - View all
Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady Modern Domestic Cookery No preview available - 2015 |
Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady Modern Domestic Cookery No preview available - 2023 |
Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady Modern Domestic Cookery No preview available - 2023 |
Common terms and phrases
allspice almonds anchovies bacon bake beat beaten beef black pepper blade of mace boiling water bones bread bread-crumbs broil broth brown butter carrots cayenne pepper celery chopped cloves cold water cover cream crumbs dish dressed eggs Fcap fire fish flavour flour forcemeat fowl fresh fried garnish gently glass grated gravy hour isinglass jelly juice ketchup lard lemon lemon-juice lemon-peel let it boil liquor little salt mace meat melted butter milk minced minutes mushrooms mutton nutmeg onions oven oysters parsley peel pepper and salt pickle piece of butter pint port wine Post 8vo pounded pudding rice roast roll round sauce season serve shalot sieve simmer skim skin slices soak soup spoonful stew stewpan stir strain sugar sweet herbs tablespoonful teaspoonful tender thick thicken thin veal vegetables vinegar warm white pepper whole wine yolks
Popular passages
Page xx - An inch is the smallest lineal measure to which a name is given, but subdivisions are used for many purposes. Among mechanics, the inch is commonly divided into eighths. By the officers of the revenue and by scientific persons it is divided into tenths, hundredths, &c. Formerly it was made to consist of 12 parts, called lines.