Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page 24
... a glass of hot port wine is poured ; have ready a lemon cut in half , on one side covered with salt , and on the other with cayenne pepper . Put both together , then squeeze the 24 [ CHAP . II . MODERN DOMESTIC COOKERY .
... a glass of hot port wine is poured ; have ready a lemon cut in half , on one side covered with salt , and on the other with cayenne pepper . Put both together , then squeeze the 24 [ CHAP . II . MODERN DOMESTIC COOKERY .
Page 34
... be eaten in their plain state - should be dressed after every other dish is ready , and sent up to table last , so as to secure their being hot thus it may be observed that in " 34 MODERN DOMESTIC COOKERY . [ CHAP . III .
... be eaten in their plain state - should be dressed after every other dish is ready , and sent up to table last , so as to secure their being hot thus it may be observed that in " 34 MODERN DOMESTIC COOKERY . [ CHAP . III .
Page 39
... ready lard- ing - pins of different sizes , according to the article to be done ; cut slices of bacon into bits of a proper length , quite smooth , and put into a larding - needle to suit it , with which pierce the skin and a very ...
... ready lard- ing - pins of different sizes , according to the article to be done ; cut slices of bacon into bits of a proper length , quite smooth , and put into a larding - needle to suit it , with which pierce the skin and a very ...
Page 81
... ready some carrots , turnips , celery , and onions ; fry them in butter for some time , and clear the soup from the fat ; then add the vegetables , colour it , and thicken it with butter and flour ; season , and add to it a little port ...
... ready some carrots , turnips , celery , and onions ; fry them in butter for some time , and clear the soup from the fat ; then add the vegetables , colour it , and thicken it with butter and flour ; season , and add to it a little port ...
Page 86
... ready trussed for the table , the giblets being dressed as above , along with the carcase , which is served up separately , smothered in onions . It must be stewed very slowly , and will take from 3 to 4 hours , according to its size ...
... ready trussed for the table , the giblets being dressed as above , along with the carcase , which is served up separately , smothered in onions . It must be stewed very slowly , and will take from 3 to 4 hours , according to its size ...
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.