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 26
... wine and water , three whole onions stuck with cloves , some whole pepper , alspice , a small piece of cinnamon , a head of celery , two parsley - roots , two bay leaves , some salt and a lemon cut into slices , put them together in ...
... wine and water , three whole onions stuck with cloves , some whole pepper , alspice , a small piece of cinnamon , a head of celery , two parsley - roots , two bay leaves , some salt and a lemon cut into slices , put them together in ...
Página 29
... wine and serve it up for table ; garnish with toast sippets . Tench fried , and Caper Sauce . To take off the slime you must scald the fish , then care- fully clean it and take out the gills , wash it in spring water and score it , let ...
... wine and serve it up for table ; garnish with toast sippets . Tench fried , and Caper Sauce . To take off the slime you must scald the fish , then care- fully clean it and take out the gills , wash it in spring water and score it , let ...
Página 31
... wine , season with an onion or two , some thyme , and other pot - herbs , cloves , a slice or two of lemon , some pepper , a little soy , anchovies and catsup : when done , serve it up with hot crayfish or lobster pulled to pieces , and ...
... wine , season with an onion or two , some thyme , and other pot - herbs , cloves , a slice or two of lemon , some pepper , a little soy , anchovies and catsup : when done , serve it up with hot crayfish or lobster pulled to pieces , and ...
Página 32
... wine , cut up a few more an- chovies , add the juice of a lemon , and pass the whole through a tamis , then pour the sauce over the fish and serve it up for table . Jack stuffed or forced . The fish is not cut open but cleaned through ...
... wine , cut up a few more an- chovies , add the juice of a lemon , and pass the whole through a tamis , then pour the sauce over the fish and serve it up for table . Jack stuffed or forced . The fish is not cut open but cleaned through ...
Página 36
... wine , a few onions and cloves , when boiling put your ragout into it , let it well boil and add some lemon - juice , then serve it up . Jack with Horseradish . Clean and cut your jack into pieces , boil it in salt and water , but not ...
... wine , a few onions and cloves , when boiling put your ragout into it , let it well boil and add some lemon - juice , then serve it up . Jack with Horseradish . Clean and cut your jack into pieces , boil it in salt and water , but not ...
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