Cookery for English households, by a French lady |
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Side 2
... inside and properly cleaned . The lady of the house must frequently inspect the copper pans , and have them tinned if required ; brass preserve pans * must never be tinned . Tinning will last at least a year if servants do not use ...
... inside and properly cleaned . The lady of the house must frequently inspect the copper pans , and have them tinned if required ; brass preserve pans * must never be tinned . Tinning will last at least a year if servants do not use ...
Side 3
... inside , are the best ( see No. 6 ) . For boiling fish see the fish - pan , No. 7 , with the flat part coming out to slip the fish on the dish ; the court - bouillon , or sauce , being allowed to run freely through the holes . Several ...
... inside , are the best ( see No. 6 ) . For boiling fish see the fish - pan , No. 7 , with the flat part coming out to slip the fish on the dish ; the court - bouillon , or sauce , being allowed to run freely through the holes . Several ...
Side 54
... inside taken out , and the whole fish wiped carefully , then wrapped in a clean dry towel and put in the cellar until it is used . It is a great mistake to think that fish will keep better in the water . For people who live at the sea ...
... inside taken out , and the whole fish wiped carefully , then wrapped in a clean dry towel and put in the cellar until it is used . It is a great mistake to think that fish will keep better in the water . For people who live at the sea ...
Side 55
... inside out of the turbot ; wash it in salted water , wipe it , and rub it carefully . all over with a lemon cut in two ; then boil it in a court - bouillon ( see No. 116 ) ; and if it is to be served hot , have some melted butter along ...
... inside out of the turbot ; wash it in salted water , wipe it , and rub it carefully . all over with a lemon cut in two ; then boil it in a court - bouillon ( see No. 116 ) ; and if it is to be served hot , have some melted butter along ...
Side 56
... Barbue ( Brill ) . Proceed as for turbot . Soles ( Soles ) . Some people think that it is sufficient to scrape off the scales and take the inside out of soles : for my part , I think , that it is far better 56 HOUSEHOLD COOKERY .
... Barbue ( Brill ) . Proceed as for turbot . Soles ( Soles ) . Some people think that it is sufficient to scrape off the scales and take the inside out of soles : for my part , I think , that it is far better 56 HOUSEHOLD COOKERY .
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Cookery for English Households by a French Lady English Households Ingen forhåndsvisning tilgjengelig - 2023 |
Cookery for English Households by a French Lady English Households Ingen forhåndsvisning tilgjengelig - 2019 |
Vanlige uttrykk og setninger
bacon bay-leaf Beignets boil slowly boiling water Bordeaux wine bottles bread-crumbs brisk fire broth Burgundy wine Cambridge carrots chives chopped cloth cloves cold water cooked court-bouillon Cover the pan Crown 8vo cut in slices dish drain Fcap fish five minutes four ounces fresh butter garlic gherkins gill gravy gruyère cheese half a pound half an hour Hors d'œuvre hot lard juice lard large onions lemon let it boil let it remain Let the whole let them boil little salt melted milk moderate fire nutmeg olive-oil onions ounces of butter ounces of fresh ounces of pounded oven parsley Peel pound of sugar Proceed exactly puff paste remove the pan roast salt and pepper Second Edition serve shalots sieve simmer six ounces soup stir table-spoonful of flour take colour tammie thick throw thyme truffles tureen University of Cambridge veau vinegar whole boil wooden spoon yolks of eggs
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