Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 1
... two flat dishes until they are wanted ; strain the stock through a hair - sieve , and let it stand in the larder until the next day , when it must be clarified . Re- A move every particle of fat from the stock ; mince SOUPS,
... two flat dishes until they are wanted ; strain the stock through a hair - sieve , and let it stand in the larder until the next day , when it must be clarified . Re- A move every particle of fat from the stock ; mince SOUPS,
Página 3
... sieve ; thicken with a little flour and butter ( boiled together ) ; cut the head and tongue in pieces and add them to the soup ; boil and skim it ; season with a little pepper and salt and a spoonful of Madeira wine . Sportsman's Broth ...
... sieve ; thicken with a little flour and butter ( boiled together ) ; cut the head and tongue in pieces and add them to the soup ; boil and skim it ; season with a little pepper and salt and a spoonful of Madeira wine . Sportsman's Broth ...
Página 4
... sieve , and set it in the larder to cool . When quite cold and firm , remove the fat from the top of the soup , and dab it over with a cloth wrung out of hot water . Mince up about a pound and a half of lean raw venison , and three eggs ...
... sieve , and set it in the larder to cool . When quite cold and firm , remove the fat from the top of the soup , and dab it over with a cloth wrung out of hot water . Mince up about a pound and a half of lean raw venison , and three eggs ...
Página 5
... sieve . Pound the fillets in a mortar ; rub through a hair - sieve . Add the purée to the stock . Pour the soup into a pan ; allow it to boil for a few minutes , and skim it ; add pepper and salt to taste , Serve hot . Clear Brown Soup ...
... sieve . Pound the fillets in a mortar ; rub through a hair - sieve . Add the purée to the stock . Pour the soup into a pan ; allow it to boil for a few minutes , and skim it ; add pepper and salt to taste , Serve hot . Clear Brown Soup ...
Página 6
... sieve , and keep it in a cool place . When wanted , skim off all the fat . This stock is useful for making common soups , gravies , stews , and hashes . When it is wanted . clear , mince some raw lean beef , and add two or three eggs ...
... sieve , and keep it in a cool place . When wanted , skim off all the fat . This stock is useful for making common soups , gravies , stews , and hashes . When it is wanted . clear , mince some raw lean beef , and add two or three eggs ...
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Palavras e frases frequentes
add a little anchovy arrowroot bake basin beat beaten béchamel sauce beef boiling water braise bread bread-crumbs brown brown sauce carrots celery cloth cold water cover Crown 8vo cutlets dish drain Edition eggs Fcap fillets flour four ounces fowl fresh butter fried garnish glaze gravy hair-sieve half a pint half a pound half an hour inch jelly lard liquor little salt meat milk minced mixture mould mushrooms napkin nutmeg onions ounces of butter ounces of flour oven oysters parboil Parmesan cheese parsley pepper and salt piece of butter pint of cream port wine pound of sugar pounded sugar Pudding roast round season with pepper serve hot shallot sieve six ounces skim skin slices slightly soup spoonful sprinkle stew stew-pan stir stove strain sweetbreads table-spoonful Take teaspoonful thick truffles twenty minutes veal vinegar vols white sauce yolks yolks of eggs
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