Cre-fydd's Family fare |
Common terms and phrases
allspice bacon baked flour bay leaf beat beaten boiling water BREAKFAST broiled carrot celery Cheese cloves Cold beef cold water currants cutlets dessertspoonful DINNER fire fowl fresh butter fresh eggs fried garlic grain of cayenne grated rind gravy half a gill half a lemon half a pint half a pound half a saltspoonful inch thick KITCHEN knead lemon marmalade Marsala mashed potatoes milk mince moist sugar mushrooms nutmeg onions ounces of butter ounces of loaf parsley peas peel pieces pint pork port wine potted potted shrimps preceding receipt pudding quart quarter rice roast rump steak saltspoonful of pepper saltspoonful of salt saltspoonful of white saucepan Serve very hot shalot sieve simmer gently six ounces skim slices soup spoonful Stewed stewpan stir strained juice tablespoonful tablespoonful of baked teaspoonful teaspoonful of salt three ounces three-quarters tureen twenty minutes veal vinegar white pepper wineglassful yolks
Popular passages
Page 32 - Cut into strips an inch and a half long and a quarter of an inch broad, either whiting or brill.
Page 9 - Lemon-peel, or the peel of a quarter of a small Lemon, pared as thin as possible, half a tea-spoonful of salt, and a blade of...
Page 245 - ... tablespoonfuls of baked flour, and a gill of new milk ; stir it over a slow fire till it becomes like smooth, thick cream (but it must not boil) ; add the well-beaten yolks of six eggs, beat for ten minutes, then add the whites of the eggs beaten to a stiff- froth ; put the mixture into a tin or a cardboard mould, and bake in a quick oven for twenty minutes. Serve immediately.
Page 135 - Cover the breast with a thin slice of fat bacon, tie the fowl in a clean white cloth, put it into a saucepan (breast uppermost) with just sufficient cold water to cover it, boil up quickly, then simmer gently till done. Wash a good bunch of parsley in salted water, dip it twice into boiling water, chop the leaves quite fine, knead a quarter of a pound of butter with a tablespoonful of baked flour, and stir into the third of a pint of the water the fowl is boiled in ; simmer five minutes, stir in...
Page 60 - Put it on a hot dish, rub an ounce of butter quickly over both sides, and sprinkle it with half a saltspoonful of salt and a quarter of a saltspoonful of pepper.
Page 26 - Wash the fish, rub it over with lemon juice and a tablespoonful of salt, and let it remain an hour. Put it into plenty of cold water, with a tablespoonful of salt and a wineglassful of white vinegar. Place the kettle over a brisk fire, and when on the point of boiling, draw it aside ; skim, and simmer gently till done. A large turbot will require about three-quarters of an hour ; one of eight pounds, half an hour ; and a small one, twenty minutes.
Page 80 - This being done put them into a stewpan with two ounces of butter and fry for ten minutes; then add as much bouillon or stock as is required and boil slowly.
Page 260 - Beef Tea. The beef must be very fresh. Take four pounds of the upper side of the round, cut it into small pieces, leave out every bit of fat, put it into a jar with a saltspoonful of salt and three pints of cold water. Tie it closely down, place it in a saucepan of water, and let it boil gently for five hours.
Page xii - ... 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water, thickening of butter and flour. Mode - Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat made by recipe 41 7).
Page 78 - Place them on a tin dish, with a piece of butter the size of a nut on each, and bake in a quick oven for a quarter of an hour.