Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página vi
... cold meat to be disposed of ; for cold meat is not so nourishing as fresh cooked meat , nor when re- warmed is it so wholesome . One great drawback which many people feel to such substitutes , is the cost of the materials required ; for ...
... cold meat to be disposed of ; for cold meat is not so nourishing as fresh cooked meat , nor when re- warmed is it so wholesome . One great drawback which many people feel to such substitutes , is the cost of the materials required ; for ...
Página 8
... cold , there is much to be said in favour of boiling , but in small families , or families with moderate means , these joints must now be regarded rather as a treat for high days than as daily fare . It must be understood that meat ...
... cold , there is much to be said in favour of boiling , but in small families , or families with moderate means , these joints must now be regarded rather as a treat for high days than as daily fare . It must be understood that meat ...
Página 10
... cold in them . But these accidents are so easily avoided , or rather arise so exclusively from the grossest negligence , that they can never be urged as valid reasons against the use of copper utensils . The outside of a stewpan is ...
... cold in them . But these accidents are so easily avoided , or rather arise so exclusively from the grossest negligence , that they can never be urged as valid reasons against the use of copper utensils . The outside of a stewpan is ...
Página 14
... cold fish , a salad of cold vegetables with hard - boiled eggs , anchovy or caviar canapes , toast spread with potted meat or fish , grated tongue , or potted cheese may be used with advantage , besides a host of other excellent things ...
... cold fish , a salad of cold vegetables with hard - boiled eggs , anchovy or caviar canapes , toast spread with potted meat or fish , grated tongue , or potted cheese may be used with advantage , besides a host of other excellent things ...
Página 22
... cold water ; if salt or pepper is required , add it , put in the pieces of tail with the liquor in which they were stewed , let all get hot together , and serve . It is very usual to despise soup - meat as having had all the nourishment ...
... cold water ; if salt or pepper is required , add it , put in the pieces of tail with the liquor in which they were stewed , let all get hot together , and serve . It is very usual to despise soup - meat as having had all the nourishment ...
Palavras e frases frequentes
anchovy apple sauce apples bacon bake basin beaten beef boiling water bones bottle brandy butter sauce carrot cayenne pepper chopped parsley cold water colour cooked corn-flour cover Crown 8vo crumbs crust curaçoa custard cutlets dish drain eggs fillet fire fish flavour flour forcemeat fowl fried bread gravy half a pint half a pound inch thick layer let it boil let it simmer let it stand lightly liqueur liquor little butter loaf-sugar macaroni meat minced mushrooms mutton nice brown nutmeg onions ounce of butter peel pepper and salt perfectly tender pieces pinch of salt pint of milk pint of water port wine potatoes pudding purée quantity quart quarter recipe rice roasting roll round seasoned with pepper serve shalot sherry sifted sugar skim slices soup spoonful stew stewpan stir strain suet sweeten syrup tablespoonful tart-dish teaspoonful thicken veal vegetables vinegar vols yolks
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