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Page vi
... quantities are given in these recipes , those quantities must be carefully followed , as the success of a dish depends on the accuracy with which the directions are followed . The time for cooking certain dishes has intentionally not ...
... quantities are given in these recipes , those quantities must be carefully followed , as the success of a dish depends on the accuracy with which the directions are followed . The time for cooking certain dishes has intentionally not ...
Page ix
... measuring out spoonfuls of tea and lumps of sugar . Of course it is not advisable to leave out large quantities , such as a chest of tea or a bag of sugar . Let there always be plenty in your cook's charge , and PREFACE . ix.
... measuring out spoonfuls of tea and lumps of sugar . Of course it is not advisable to leave out large quantities , such as a chest of tea or a bag of sugar . Let there always be plenty in your cook's charge , and PREFACE . ix.
Page 10
... quantity ) ; simmer very slowly for 5 or 6 hours . Be- fore using , strain through a hair sieve . The beef is good hot or cold , but especially cold . This soup ought to be perfectly clear . If it is not so , it is either because some ...
... quantity ) ; simmer very slowly for 5 or 6 hours . Be- fore using , strain through a hair sieve . The beef is good hot or cold , but especially cold . This soup ought to be perfectly clear . If it is not so , it is either because some ...
Page 12
... quantity of stock you require . Let it simmer until quite done . Pass it through a sieve , add a small quantity of boiled cream , stir in a few yolks of eggs , and pour over some fried sippets . 6. Italian Soup . Parboil separately some ...
... quantity of stock you require . Let it simmer until quite done . Pass it through a sieve , add a small quantity of boiled cream , stir in a few yolks of eggs , and pour over some fried sippets . 6. Italian Soup . Parboil separately some ...
Page 16
... quantities of tomatoes and pumpkin with a small quantity of onion , pepper and salt , stock or water . When quite cooked , strain through a hair sieve , put it back on the fire , add a little milk and butter or cream . Serve with fried ...
... quantities of tomatoes and pumpkin with a small quantity of onion , pepper and salt , stock or water . When quite cooked , strain through a hair sieve , put it back on the fire , add a little milk and butter or cream . Serve with fried ...
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Common terms and phrases
add a little anchovy bake baking-dish bay leaf Béchamel Sauce beef bread-crumbs carrots castor sugar cauliflower celery Cheaper Edition chervil chopped parsley Cloth cloves coffee cooked curaçoa custard Demy 8vo dish drain Fcap fillets finely chopped fire flour fried sippets Frontispiece gently gravy Gruyère cheese hair sieve half a pint haricot beans herbs Illustrations lard Large post 8vo lemon lemon-juice lemon-peel let it simmer little butter little cream lump of butter macaroni maître d'hôtel meat melted mould mushrooms nutmeg omelet onion ounce of butter oven Parmesan cheese peel pepper and salt pint of cream pint of milk Poems Portrait potatoes pound price 75 Pudding purée rice Roast saucepan Second Edition serve with fried shallot slices Small crown 8vo soak Soup Recipe spoon sprinkle stew stewpan stir strain tablespoonfuls teacupful teaspoonful thick thicken toss Translated turnips veal vegetables vinegar vols white wine yolks of eggs
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