A practical treatise on the choice and cookery of fishLongman, Brown, Green, and Longmans, 1854 - 291 стор. |
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Сторінка 17
... flesh ought also to be stiff . If the fish has a tongue in its mouth it tells its high condition . A cod's tongue can never speak falsely in this respect , as it is never found in the mouth of one unless it is in first - rate order ...
... flesh ought also to be stiff . If the fish has a tongue in its mouth it tells its high condition . A cod's tongue can never speak falsely in this respect , as it is never found in the mouth of one unless it is in first - rate order ...
Сторінка 19
... flesh being firm and of a snow - white colour , with a creamy curd between the flakes . It may be dressed either quite fresh or slightly powdered , and it eats agreeably enough when salted either in pickle or dried . The larger the fish ...
... flesh being firm and of a snow - white colour , with a creamy curd between the flakes . It may be dressed either quite fresh or slightly powdered , and it eats agreeably enough when salted either in pickle or dried . The larger the fish ...
Сторінка 26
... flesh upon pressure afford the best proof of its freshness . The scales being rubbed off , and the fins broken , denote the fish to have been caught in a trawl ; but it is liable to less injury when taken in this manner than most others ...
... flesh upon pressure afford the best proof of its freshness . The scales being rubbed off , and the fins broken , denote the fish to have been caught in a trawl ; but it is liable to less injury when taken in this manner than most others ...
Сторінка 31
... flesh is firm , white , and of most exquisite flavour ; it keeps remarkably well without the aid of salt or any other material for preserving it ; though it takes the former very easily ; and when cured as salt - fish is far superior to ...
... flesh is firm , white , and of most exquisite flavour ; it keeps remarkably well without the aid of salt or any other material for preserving it ; though it takes the former very easily ; and when cured as salt - fish is far superior to ...
Сторінка 57
... flesh should be of a beautiful pink , and the flakes clearly de- veloped . This is the best proof of its being in season . It is a common practice to crimp salmon , in order to make it eat dry and crisp ; but , to pro- duce this effect ...
... flesh should be of a beautiful pink , and the flakes clearly de- veloped . This is the best proof of its being in season . It is a common practice to crimp salmon , in order to make it eat dry and crisp ; but , to pro- duce this effect ...
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A Practical Treatise on the Choice and Cookery of Fish Piscator William Hughes Попередній перегляд недоступний - 2023 |
Загальні терміни та фрази
allspice anchovy anchovy sauce backbone bake baking-dish belly body boiled bones bream broil brown butter rolled carp cast chopped clarified butter clean colour common pepper conger cooked cookery Cornubian sauce crab cream cutlets dish dressed dripping eaten Edition eels egg and bread-crumbs extract fins flavour flesh forcemeat fresh fried parsley Garnish with fried Garnish with sliced gravy Gurnards hake head horseradish ketchup kind of fish lampreys latter let the whole ling liquor lobster mackerel manner mixed morocco mussels mustard nutmeg onions oven oysters parsley pepper and salt pickle piece of butter Pilchards plain melted butter portion Post 8vo pounds weight prepared previously price 58 quantity rolled in flour rubbed salmon scales season with cayenne serve shells shrimps side skin sliced lemon slime soup spawn stew stewpan sweet herbs tail turbot vinegar vols whilst Woodcuts
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