Modern cookery, in all its branches1845 - 80 pages |
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Page xv
... Cutlets ib . Very common White Sauce ib . Mint Sauce for Roast Lamb .116 Dutch Sauce 102 Caper Sauce . ib . Fricassee Sauce ib . Brown Caper Sauce • ib . Bread Sauce . ib . Caper Sauce for Fish 117 Bread Sauce with Onion 103 Common ...
... Cutlets ib . Very common White Sauce ib . Mint Sauce for Roast Lamb .116 Dutch Sauce 102 Caper Sauce . ib . Fricassee Sauce ib . Brown Caper Sauce • ib . Bread Sauce . ib . Caper Sauce for Fish 117 Bread Sauce with Onion 103 Common ...
Page xviii
... Cutlets of Calf's Head ( Entrée ) ib . Norman Harrico 212 Hashed Calf's Head Veal Cutlets ( Entrée ) · 213 Cheap hash of Calf's Head To dress cold Calf's Head , or Veal , a la Maitre d'Hotel ( English receipt ) Veal Cutlets a l'Indienne ...
... Cutlets of Calf's Head ( Entrée ) ib . Norman Harrico 212 Hashed Calf's Head Veal Cutlets ( Entrée ) · 213 Cheap hash of Calf's Head To dress cold Calf's Head , or Veal , a la Maitre d'Hotel ( English receipt ) Veal Cutlets a l'Indienne ...
Page xix
... Cutlets in their own Loin of Lamb stewed in butter ( Entrée ) Lamb or Mutton Cutlets , with Soubise sauce ( Entrée ) . gravy 235 ib . 235 Cutlets of Cold Lamb . ib . • • PORK . To choose Pork To melt Lard 237 To preserve unmelted Lard ...
... Cutlets in their own Loin of Lamb stewed in butter ( Entrée ) Lamb or Mutton Cutlets , with Soubise sauce ( Entrée ) . gravy 235 ib . 235 Cutlets of Cold Lamb . ib . • • PORK . To choose Pork To melt Lard 237 To preserve unmelted Lard ...
Page 36
... cutlets . Obs . 3. - For an elegant table , the joints of rabbit or of fowl should always be boned before they are added to the soup , for which , in this case , a couple of each will be needed for a single tureen , as all the inferior ...
... cutlets . Obs . 3. - For an elegant table , the joints of rabbit or of fowl should always be boned before they are added to the soup , for which , in this case , a couple of each will be needed for a single tureen , as all the inferior ...
Page 53
... cutlets , broiled , baked , roasted , or stewed ; served in a common , or in a raised pie , or in a potato - pasty ; in a salad , in jelly ; collared , smoked , or pickled ; and will be found good prepared by any of these processes . A ...
... cutlets , broiled , baked , roasted , or stewed ; served in a common , or in a raised pie , or in a potato - pasty ; in a salad , in jelly ; collared , smoked , or pickled ; and will be found good prepared by any of these processes . A ...
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Common terms and phrases
almonds anchovies baked beef black pepper bones bread bread-crumbs broth brown gravy cakes carrots catsup cayenne clean cloves cold water colour cooks cream currants cutlets dessertspoonful dish drain eggs ENTREMETS eschalots flavour flour forcemeat four ounces fowl fresh butter fried fruit gently grated rind gravy half a pint half a pound herbs hour isinglass jelly juice lemon lemon-juice lightly mace meat melted butter milk minced minutes mixed mould mushrooms mutton nutmeg onions ounces ounces of butter ounces of sugar oven pared parsley pepper perfectly pickle pint port wine pudding quantity quart receipt rice roast round saltpetre saucepan seasoning sent to table served sieve simmer six ounces skin slice soup spoonful stewed stewpan stir strained sufficient sugar syrup tablespoonful teaspoonful tender thick thickened thin three ounces three quarters throw veal vinegar white pepper white sauce whole yolks
Popular passages
Page 385 - ... from an hour and a quarter to an hour and a half...