Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page 60
... season , as a great delicacy , at Christmas ; and " grass - lamb " at Easter , conti- nuing in season during the whole of the summer , but losing much of its nicety of flavour after it reaches 4 months old . It ought therefore to be ...
... season , as a great delicacy , at Christmas ; and " grass - lamb " at Easter , conti- nuing in season during the whole of the summer , but losing much of its nicety of flavour after it reaches 4 months old . It ought therefore to be ...
Page 63
... season all the year round , as they are always in the market in greater plenty than any of our flat - fish , but are in the highest perfection about midsummer . If good , they should be thick , firm to the touch , and the belly of a ...
... season all the year round , as they are always in the market in greater plenty than any of our flat - fish , but are in the highest perfection about midsummer . If good , they should be thick , firm to the touch , and the belly of a ...
Page 64
... season , the liver becomes red . It is improved by being crimped , as this increases its firmness , and then it requires keeping one day before using . Mackerel . The eye should be full , and the stripes on the back distinctly black ...
... season , the liver becomes red . It is improved by being crimped , as this increases its firmness , and then it requires keeping one day before using . Mackerel . The eye should be full , and the stripes on the back distinctly black ...
Page 69
... season . SUMMARY OF THE FOREGOING DIRECTIONS RESPECTING SOUPS AND GRAVIES . Freshly killed meat is the best for soup ; and the leaner the better . When there is any fear of gravy - meat being spoiled before it is wanted , season well ...
... season . SUMMARY OF THE FOREGOING DIRECTIONS RESPECTING SOUPS AND GRAVIES . Freshly killed meat is the best for soup ; and the leaner the better . When there is any fear of gravy - meat being spoiled before it is wanted , season well ...
Page 77
... season , and stew them gently till quite tender . Then strain the soup ; thicken it with flour and water , to be mixed gradually while simmering ; and , when that is done , and seasoned to your taste , return the vegetables to the soup ...
... season , and stew them gently till quite tender . Then strain the soup ; thicken it with flour and water , to be mixed gradually while simmering ; and , when that is done , and seasoned to your taste , return the vegetables to the soup ...
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.