Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 2
... white pepper , and salt . Boil the soup and skim it ; when ready to dish add the squeeze of a lemon . When fresh tomatoes are not to be had , substitute preserved ones . Heathcote Soup . Prepare a sheep's head and split it in two ; put ...
... white pepper , and salt . Boil the soup and skim it ; when ready to dish add the squeeze of a lemon . When fresh tomatoes are not to be had , substitute preserved ones . Heathcote Soup . Prepare a sheep's head and split it in two ; put ...
Página 3
... pepper and salt and a spoonful of Madeira wine . Sportsman's Broth . Prepare ... peppercorns , and salt . Boil slowly for about four hours ; strain and skim the ... white cabbage shred fine . Boil slowly till tender ; half an hour before ...
... pepper and salt and a spoonful of Madeira wine . Sportsman's Broth . Prepare ... peppercorns , and salt . Boil slowly for about four hours ; strain and skim the ... white cabbage shred fine . Boil slowly till tender ; half an hour before ...
Página 5
... white pepper and salt . Place the soup - pan on the stove , and brown the meat slightly ; then cover the meat well with boiling water . Put the cover on the pan , and allow it to boil for about three hours ; then strain the stock ...
... white pepper and salt . Place the soup - pan on the stove , and brown the meat slightly ; then cover the meat well with boiling water . Put the cover on the pan , and allow it to boil for about three hours ; then strain the stock ...
Página 6
... white pepper to taste . Poach them for ten minutes ; boil some of first stock . Add the almonds , and serve . Spring Soup . Have a good stock prepared , as for brown soup . Take a bunch of asparagus , cut the green ends in small bits ...
... white pepper to taste . Poach them for ten minutes ; boil some of first stock . Add the almonds , and serve . Spring Soup . Have a good stock prepared , as for brown soup . Take a bunch of asparagus , cut the green ends in small bits ...
Página 8
... white pepper . When the pot boils skim it ; boil slowly for about two hours ; divest it from the bones , and put in the larder to cool : return the bones to the stock - pot to boil for another hour , then strain it through a hair ...
... white pepper . When the pot boils skim it ; boil slowly for about two hours ; divest it from the bones , and put in the larder to cool : return the bones to the stock - pot to boil for another hour , then strain it through a hair ...
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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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