Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page 32
... juice , and is decidedly the best mode of dressing that universal French dish , bauf - bouilli . ' " " a To roast in ... juices . If this , however , be not strictly attended to , the meat will be spoiled , and the error cannot be ...
... juice , and is decidedly the best mode of dressing that universal French dish , bauf - bouilli . ' " " a To roast in ... juices . If this , however , be not strictly attended to , the meat will be spoiled , and the error cannot be ...
Page 93
... juice and salt to palate . Serve with rice . Or : -Boil , in a gallon of water , 4 lbs . of the shank - end of a knuckle of veal , along with the bones of a fowl , the flesh of which has been stripped off and skinned . When half or ...
... juice and salt to palate . Serve with rice . Or : -Boil , in a gallon of water , 4 lbs . of the shank - end of a knuckle of veal , along with the bones of a fowl , the flesh of which has been stripped off and skinned . When half or ...
Page 138
... juice over it , lay the rolled palates on the top , and garnish with pickles , and egg , and forcemeat - balls . To fry Palates . - Parboil them , split them in two , spread upon them some good forcemeat made of pounded meat , and roll ...
... juice over it , lay the rolled palates on the top , and garnish with pickles , and egg , and forcemeat - balls . To fry Palates . - Parboil them , split them in two , spread upon them some good forcemeat made of pounded meat , and roll ...
Page 151
... juice of half an onion , a small quantity of pepper and salt , and the yolk and white of an egg ; make the mixture into balls . Take sufficient quantity of vine - leaves , boil them till they are quite tender , and wrap up the balls in ...
... juice of half an onion , a small quantity of pepper and salt , and the yolk and white of an egg ; make the mixture into balls . Take sufficient quantity of vine - leaves , boil them till they are quite tender , and wrap up the balls in ...
Page 158
... juice of a lemon . ( See Carving . ) The hind quarter is sometimes roasted , and served with mint - sauce . It may also be larded , covered with oiled paper , and when more than half done the paper to be withdrawn , the meat basted with ...
... juice of a lemon . ( See Carving . ) The hind quarter is sometimes roasted , and served with mint - sauce . It may also be larded , covered with oiled paper , and when more than half done the paper to be withdrawn , the meat basted with ...
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.