Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página vi
... served for family use instead of the waste- ful , extravagant joint , which leaves so much 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 ...
... served for family use instead of the waste- ful , extravagant joint , which leaves so much 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 ...
Página vii
... serving a perfect little dinner ' for a party . No doubt there is , as a rule , too great a pre- ponderance of solid meat at the principal meal of the middle - class family . A joint of meat with but a moderate allowance of vegetables ...
... serving a perfect little dinner ' for a party . No doubt there is , as a rule , too great a pre- ponderance of solid meat at the principal meal of the middle - class family . A joint of meat with but a moderate allowance of vegetables ...
Página xiv
... revive what threatens to become a lost art in the home , does a work which far outweighs any within the power of woman . February , 1874 . MARY HOOPER . CONTENTS . GENERAL REMARKS ON COOKING AND SERVING DINNERS PAGE xiv PREFACE .
... revive what threatens to become a lost art in the home , does a work which far outweighs any within the power of woman . February , 1874 . MARY HOOPER . CONTENTS . GENERAL REMARKS ON COOKING AND SERVING DINNERS PAGE xiv PREFACE .
Página xv
... SERVING DINNERS PAGE 3 JANUARY . PAGE Calf's Tail Soup 21 Stewed Pheasant 26 Turbot à la Reine 23 Lemon Omelets . 27 Fillet of Beef 24 Lemon Paste . 27 Roasted Artichokes 26 Chestnut Cream 28 FEBRUARY . White Celery Soup 31 Cauliflower ...
... SERVING DINNERS PAGE 3 JANUARY . PAGE Calf's Tail Soup 21 Stewed Pheasant 26 Turbot à la Reine 23 Lemon Omelets . 27 Fillet of Beef 24 Lemon Paste . 27 Roasted Artichokes 26 Chestnut Cream 28 FEBRUARY . White Celery Soup 31 Cauliflower ...
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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