A Treatise on the Management of Fresh-water Fish: With a View to Making Them a Source of Profit to Landed ProprietorsLondon, 1841 - 38 páginas |
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Página 25
... chopped lemon - peel , onion or eschalot and parsley , seasoned with pepper and salt ; make up this altogether for your stuffing , and add thereto 1 dozen whole oysters , then stuff your carp and sew it up . 11⁄2 Put at the bottom of ...
... chopped lemon - peel , onion or eschalot and parsley , seasoned with pepper and salt ; make up this altogether for your stuffing , and add thereto 1 dozen whole oysters , then stuff your carp and sew it up . 11⁄2 Put at the bottom of ...
Página 26
... chopped fine , seasoned with pepper and salt ; mix these altogether and form it into filets , which fry light- ly in butter , then lay them in white coulis or stock gravy . In the mean time boil the roe and milt , which , when done ...
... chopped fine , seasoned with pepper and salt ; mix these altogether and form it into filets , which fry light- ly in butter , then lay them in white coulis or stock gravy . In the mean time boil the roe and milt , which , when done ...
Página 27
... and smother it with them . serve up Carp , to broil . Clean and scale your carp , lay it in salt for one hour , then well dry it with a cloth , chop some eschalots or onions D : with parsley , very fine , and mix them 27.
... and smother it with them . serve up Carp , to broil . Clean and scale your carp , lay it in salt for one hour , then well dry it with a cloth , chop some eschalots or onions D : with parsley , very fine , and mix them 27.
Página 31
... chopped pars- ley , parsley - roots , two or three large onions cut fine , some alspice and a piece of butter ; then pour over boiling water sufficient to cover the fish , and let it boil away until the sauce becomes thick , should it ...
... chopped pars- ley , parsley - roots , two or three large onions cut fine , some alspice and a piece of butter ; then pour over boiling water sufficient to cover the fish , and let it boil away until the sauce becomes thick , should it ...
Página 32
... chop very fine six anchovies , a few eschalots and some pars- ley , put these into some oiled butter , baste the jack well with it , then place it in the oven and baste it frequently , so that it does not dry , until it is done . Then ...
... chop very fine six anchovies , a few eschalots and some pars- ley , put these into some oiled butter , baste the jack well with it , then place it in the oven and baste it frequently , so that it does not dry , until it is done . Then ...
Outras edições - Ver tudo
A Treatise on the Management of Fresh-water Fish: With a View to Making Them ... Gottlieb Boccius Visualização integral - 1841 |
A Treatise on the Management of Fresh-water Fish: With a View to Making Them ... Gottlieb Boccius Visualização integral - 1841 |
A Treatise on the Management of Fresh-water Fish: With a View to Making Them ... Gottlieb Boccius Visualização integral - 1841 |
Palavras e frases frequentes
alspice anchovies bacon baking dish baste bay-leaves bottom bouillon BRITISH BIRDS brown coulis butter carp and tench Carp boiled chopped Clean and scale clean your carp cloves coulis or stock crayfish crumb of bread Edition eels eggs eschalots fish of prey flesh garnish half HARVARD COLLEGE HISTORY OF BRITISH home stews horseradish Illustrations Imperial 8vo Jack and tench JOHN VAN VOORST LANDSEER lemon-juice let it boil little vinegar Mirror Carp moreover nice brown oysters parsley-roots PATERNOSTER ROW piece of butter place the fish port wine Post 8vo pot-herbs produce PROFESSOR BELL'S HISTORY quantity R.A.
A. COOPER ragout rashers requisite roe or milt Royal 8vo Saxon Scale and clean scale your fish season sliced onions slices of lemon sluice small pieces species Spiegel carp stew-pan stock gravy stuffing succession ponds tamis three acres TREATISE trout twenty-two ponds vinegar weeds weight whole pepper wine