Modern cookery, in all its branches1845 - 80 стор. |
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Сторінка 1
... flavour to soups and gravies should be so nicely proportioned that none predo- minate nor overpower the rest ; and this delicate blending of savours is perhaps the most difficult part of a cook's task : it is an art , moreover , not ...
... flavour to soups and gravies should be so nicely proportioned that none predo- minate nor overpower the rest ; and this delicate blending of savours is perhaps the most difficult part of a cook's task : it is an art , moreover , not ...
Сторінка 3
... flavour is allowed ever strongly to prevail . A small proportion of sugar , about an ounce to the gallon , will very much improve the flavour of gravy - stock , and of all rich brown soups ; it may be added also to some others with ...
... flavour is allowed ever strongly to prevail . A small proportion of sugar , about an ounce to the gallon , will very much improve the flavour of gravy - stock , and of all rich brown soups ; it may be added also to some others with ...
Сторінка 4
... flavour . Onions , freed from the outer skin , dried gradually to a deep brown , in a slow oven , and flattened like Norfolk biffins , will keep for almost any length of time , and are extremely useful for heightening the colour and flavour ...
... flavour . Onions , freed from the outer skin , dried gradually to a deep brown , in a slow oven , and flattened like Norfolk biffins , will keep for almost any length of time , and are extremely useful for heightening the colour and flavour ...
Сторінка 6
... would be nearer the reality ; but it is not the refuse - meat which would be purchased by persons of the same rank in England for making broth . itself ; the result will be a broth without flavour. 6 [ CHAP . I. MODERN COOKERY .
... would be nearer the reality ; but it is not the refuse - meat which would be purchased by persons of the same rank in England for making broth . itself ; the result will be a broth without flavour. 6 [ CHAP . I. MODERN COOKERY .
Сторінка 20
... flavour is liked , may be sliced and stewed with the turnips . A little cream improves much the colour of this soup . Turnips , 3 lbs .; soup , 5 pints : 25 to 30 minutes . POTATO SOUP . Mash to a smooth paste three pounds of good mealy ...
... flavour is liked , may be sliced and stewed with the turnips . A little cream improves much the colour of this soup . Turnips , 3 lbs .; soup , 5 pints : 25 to 30 minutes . POTATO SOUP . Mash to a smooth paste three pounds of good mealy ...
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Інші видання - Показати все
Modern Cookery in All Its Branches: Embracing a Series of Plain and Simple ... Sarah Josepha Buell Hale,Eliza Acton Попередній перегляд недоступний - 2013 |
Modern Cookery in All Its Branches: Embracing a Series of Plain and Simple ... Sarah Josepha Buell Hale,Eliza Acton Попередній перегляд недоступний - 2018 |
Загальні терміни та фрази
almonds anchovies baked beef black pepper bones bread bread-crumbs broth brown gravy cakes carrots catsup cayenne clean cloves cold water colour cooks cream currants cutlets dessertspoonful dish drain eggs ENTREMETS eschalots flavour flour forcemeat four ounces fowl fresh butter fried fruit gently grated rind gravy half a pint half a pound herbs hour isinglass jelly juice lemon lemon-juice lightly mace meat melted butter milk minced minutes mixed mould mushrooms mutton nutmeg onions ounces ounces of butter ounces of sugar oven pared parsley pepper perfectly pickle pint port wine pudding quantity quart receipt rice roast round saltpetre saucepan seasoning sent to table served sieve simmer six ounces skin slice soup spoonful stewed stewpan stir strained sufficient sugar syrup tablespoonful teaspoonful tender thick thickened thin three ounces three quarters throw veal vinegar white pepper white sauce whole yolks
Популярні уривки
Сторінка 385 - ... from an hour and a quarter to an hour and a half...