Murray's modern cookery book. Modern domestic cookery, by a lady |
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Page 14
... thin ; but mutton , roast pork , and the other joints of veal , should never be served in very slender slices . A Round ( buttock ) or Aitch - bone of Beef . - Pare off from the upper part , of either , a slice from the whole sur- face ...
... thin ; but mutton , roast pork , and the other joints of veal , should never be served in very slender slices . A Round ( buttock ) or Aitch - bone of Beef . - Pare off from the upper part , of either , a slice from the whole sur- face ...
Page 16
... part of a leg of mutton , whether boiled or roasted , is midway between the knuckle and the broad end . Begin to help there from the roundest and thickest part , by cutting slices , not too thin. 16 [ СНАР . II . MODERN DOMESTIC COOKERY .
... part of a leg of mutton , whether boiled or roasted , is midway between the knuckle and the broad end . Begin to help there from the roundest and thickest part , by cutting slices , not too thin. 16 [ СНАР . II . MODERN DOMESTIC COOKERY .
Page 17
... thin slices in the direction of d . The under part , as here represented , con- tains many favourite pieces of different sorts , as , crosswise , in slices , near the shank - bone at b ; and , lengthwise , in broad pieces , at the ...
... thin slices in the direction of d . The under part , as here represented , con- tains many favourite pieces of different sorts , as , crosswise , in slices , near the shank - bone at b ; and , lengthwise , in broad pieces , at the ...
Page 18
... thin part turned under ; carve in the direction of the bones . The scrag of mutton , when roasted , is very frequently sepa- rated from the ribs of the neck , and in that case the meat and bones may be helped together . Saddle of Mutton ...
... thin part turned under ; carve in the direction of the bones . The scrag of mutton , when roasted , is very frequently sepa- rated from the ribs of the neck , and in that case the meat and bones may be helped together . Saddle of Mutton ...
Page 20
... thin slices being cut from the meat : the seasoning is under the skin at the larger end . Ham . - Serve it with the back upwards , sometimes orna- mented , and generally having , as in France , the shank - bone a Ham . covered with cut ...
... thin slices being cut from the meat : the seasoning is under the skin at the larger end . Ham . - Serve it with the back upwards , sometimes orna- mented , and generally having , as in France , the shank - bone a Ham . covered with cut ...
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.