Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page vi
... Round boiled ; Rump — Bubble - and - squeak - Rump - - baked ; Round ; Brisket - Scarlet beef - vi CONTENTS .
... Round boiled ; Rump — Bubble - and - squeak - Rump - - baked ; Round ; Brisket - Scarlet beef - vi CONTENTS .
Page 14
... Round or Aitch - bone Ribs Sirloin . VEAL : Fillet - Neck Loin - Breast Shoulder - Calf's Head . - MUTTON : Leg - Shoulder - Loin - Neck- Saddle - Haunch . Fore - quarter of Lamb . — Kid Pork Ham — — - VENISON : Haunch - Neck ...
... Round or Aitch - bone Ribs Sirloin . VEAL : Fillet - Neck Loin - Breast Shoulder - Calf's Head . - MUTTON : Leg - Shoulder - Loin - Neck- Saddle - Haunch . Fore - quarter of Lamb . — Kid Pork Ham — — - VENISON : Haunch - Neck ...
Page 15
... round , with the fat end doubled into the centre , it must then be cut in the same manner as the round of beef . Sirloin of Beef .-- Cut in the same manner as the ribs , commencing either at the centre or the side , as from a to b . The ...
... round , with the fat end doubled into the centre , it must then be cut in the same manner as the round of beef . Sirloin of Beef .-- Cut in the same manner as the ribs , commencing either at the centre or the side , as from a to b . The ...
Page 50
... round the cutlet , & c . , by twisting it along the edge . Entrée . A corner dish for the first course . In large din- ners the side dishes are called flancs . Entremet . - A side or corner dish for the second course . Farce ...
... round the cutlet , & c . , by twisting it along the edge . Entrée . A corner dish for the first course . In large din- ners the side dishes are called flancs . Entremet . - A side or corner dish for the second course . Farce ...
Page 55
... Round . 3 and 4 together form the Rump . 5. Small Round . 6. Hough . 7. Thick Flank . 8. Thin Flank . 66 Fore Quarter . 9. Nineholes . 10 & 11. Large and Small Runner . 12. Spare - rib , or Fore - sye . 13. Brisket . 14. Shoulder - lyer ...
... Round . 3 and 4 together form the Rump . 5. Small Round . 6. Hough . 7. Thick Flank . 8. Thin Flank . 66 Fore Quarter . 9. Nineholes . 10 & 11. Large and Small Runner . 12. Spare - rib , or Fore - sye . 13. Brisket . 14. Shoulder - lyer ...
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.