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à la added anchovy arrange aspic jelly bake balls Beat boil bones border bread brown butter cake cayenne centre chicken chopped colour cooked cover cutlets decorate dish drops eggs finely fire fish flavoured flour forcemeat four fried garnish gill grated gravy green half a pint handed hour inch juice keep leaves lemon lobster meat Melt milk minced minutes mixture mould mushrooms onion orange ornament ounce of butter ounces oven oysters pale parsley pass paste pepper and salt piece Plate pound put on ice quarter ready remove roasting roll round salad salt saucepan season serve shalot shape side sieve simmer slices soup spoonful sprinkle stew stewpan stir strain sugar table-spoonful Take tea-spoonful thick thin till tomato truffles turn veal vegetables vinegar whipped cream wine yolks
Сторінка 113 - Bring with thee airs from heaven or blasts from hell, Be thy intents wicked or charitable, Thou comest in such a questionable shape That I will speak to thee: I'll call thee Hamlet, King, father, royal Dane: O, answer me!
Сторінка 132 - ... then put them in a stewpan with a quarter of a pound of lean ham and two ounces of butter. Fry them, but not very brown. Add half a pint of vinegar, and let it boil till quite reduced ; then stir in three ounces of flour and three pints of stock.
Сторінка 139 - Tis the dessert that graces all the feast, For an ill end disparages the rest: A thousand things well done, and one forgot, Defaces obligation by that blot. Make your transparent sweet-meats truly nice, With Indian sugar and Arabian spice : And let your various creams encircled be With swelling fruit just ravish'd from the tree.
Сторінка 180 - Roll rock oysters in yolk of egg, then dip them in grated bread-crumbs, and white pepper one by one and fry them in butter. Serve with white sauce in which the liquor from the oysters has been strained, and the juice of a lemon.
Сторінка 52 - Garlic. Shalot. Onion. Chives. Chervil. Jamaica pepper, in fine powder, or two or three cloves. The first column contains the articles of which the forcemeat may be made, without any striking flavour ; and to those may be added some of the different ingredients of the second column, to vary the taste. Forcemeat, to force Fowls or Meat. Shred a little ham, or gammon, some cold veal, or fowl, some beef-suet, a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg, or pounded,...
Сторінка 43 - And I will his godfather be ; Prepare then a feast, and none of the least, For we will be merry,
Сторінка 28 - ... together till it thickens, and the flour is well cooked. Put this sauce and the pounded oysters into a mortar and pound them well together, adding two yolks of eggs one at a time, a little salt, cayenne pepper, and a quarter of a pint of cream. When these are all thoroughly mixed, beat three whites of egg to a stiff froth and stir them into the mixture very lightly ; then put in the oysters. Butter the mould, pour in the mixture, cover it with buttered paper and steam it gently for half an hour....
Сторінка 207 - Vi hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked...