Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page 31
... tender in substance , without ex- tracting from it those juices which constitute its true flavour , in doing which , the main point in the art of making those soups , sauces , and made dishes of every sort , which now form so large a ...
... tender in substance , without ex- tracting from it those juices which constitute its true flavour , in doing which , the main point in the art of making those soups , sauces , and made dishes of every sort , which now form so large a ...
Page 32
... tender . It loses nothing , and will yield a large quantity of the richest gravy , as retaining the whole of its juice , and is decidedly the best mode of dressing that universal French dish , bauf - bouilli . ' " " a To roast in ...
... tender . It loses nothing , and will yield a large quantity of the richest gravy , as retaining the whole of its juice , and is decidedly the best mode of dressing that universal French dish , bauf - bouilli . ' " " a To roast in ...
Page 34
... tender , and better retains the 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 ...
... tender , and better retains the 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 ...
Page 59
... tender . The fat should look white rather than yellow , for , when that is of a deep colour , the meat is seldom good : beef fed on oil - cake is generally so , and the flesh is flabby . The best is that which is rather more than ...
... tender . The fat should look white rather than yellow , for , when that is of a deep colour , the meat is seldom good : beef fed on oil - cake is generally so , and the flesh is flabby . The best is that which is rather more than ...
Page 63
... tender ; or turn the claws sideways , and if they crack the hare is young . If the ears are tender and pliable , and if the claws are smooth and sharp , the same con- clusion may be drawn . In every sort of fish , stiffness , redness of ...
... tender ; or turn the claws sideways , and if they crack the hare is young . If the ears are tender and pliable , and if the claws are smooth and sharp , the same con- clusion may be drawn . In every sort of fish , stiffness , redness of ...
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.