Margaret Sim's CookeryMacneur & Bryden, 1879 - 244 páginas |
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Palavras e frases frequentes
add a little anchovy bake basin baste beat beaten bechamel sauce beef boiling water braze bread bread sauce bread-crumbs carrots cayenne pepper celery chicken chopped parsley clear fire cold water cover cutlets dish eggs fillets five minutes flour four ounces fowl fresh butter fried garnish glaze hair sieve half a pint half a pound half an hour inch jelly juice lard lemon liquor little salt meat milk minced mixture mould mushrooms mutton napkin nutmeg onions ounces of butter ounces of flour ounces of sugar oven oysters parmesan cheese parsley pepper and salt piece of butter port wine pounded sugar pudding puff paste roast round salad season with pepper serve hot shallot six ounces skim skin slices soup spoonful sprinkle stew stew-pan stir stove strain table-spoonful Take teaspoonful thick truffles twenty minutes veal vinegar white sauce yolks yolks of eggs
Passagens conhecidas
Página 100 - Venison Pasty. — Cut a neck or breast into small steaks, rub them over with a seasoning of sweet herbs, grated nutmeg, pepper, and salt; fry them slightly in butter; line the sides , and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy made with the trimmings of the venison ; add a glass of port wine, and the juice of half a lemon. or a tea-spoonful of...
Página 19 - Frankfort pearl barley, and put this into a stewpan with three pints of good white veal stock ; and simmer it very gently over a slow fire for an hour and a half, by which time the barley will...
Página 100 - ... grated nutmeg, pepper, and salt ; fry them slightly in butter ; line the sides and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy made with the trimmings of the venison ; add a glass of port wine, and the juice of half a lemon, or a teaspoonful of vinegar ; cover the dish with puff paste, and bake it nearly two hours ; some more gravy may be poured into the pie before serving it.
Página 175 - Soak one ounce of gelatine in half a pint of cold water for a quarter of an hour, then add a pint of boiling water. When cool, add half a pound of sugar and half a pint of raspberry juice, the juice of one lemon, and the whites of two eggs. Whisk it for half an hour, then pour into shaped mould.
Página 145 - ... add the eggs one at a time, and beat five minutes between each egg. Afterwards mix in lightly the flour with two tablespoonfuls of brandy and half a pint of cream. Butter the inside of a mould, dredge it with pounded sugar, and ornament it with dried cherries, and angelica cut in leaves. Pour in the...
Página 197 - Eight ounces of flour ; half a pound of sugar ; a quarter of a pound of butter ; one wineglassful of wine ; four eggs ; a few caraway seeds.
Página 24 - Wash the turbot, wipe it dry, and rub it over with the juice of a lemon, and a little salt...
Página 23 - ... it in the middle of the dish, pour the soup on it, and serve it up hot. Eel Soup. TAKE a pound of eels, which will make a pint of good soup, or any greater weight, in proportion to the quantity of soup you intend to make. To every pound of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bunch of sweet herbs. Cover them close, and let them boil till half the liquor is wasted : then strain it, and toast some bread ; cut it small,...
Página 191 - One pound corn starch, one-half pound butter, one pound sugar, eight eggs, two teaspoonfuls baking powder. Beat the butter and sugar to a cream; then add one egg and a little corn starch alternately until the whole is in.
Página 108 - Put them in a stew-pan and cover them with boiling water. Add two dozen whole onions, pepper and salt, put on the cover close, and draw it to the side of the fire, and let it boil slowly for one hour.