Cookery for English households, by a French lady |
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Side 3
... lard or oil , the operation , to be safe , must be made in a pan like No. 13 . As to the different merits of gridirons , there are so many that it is difficult to choose ; the best , in my opinion , is No. 14. The charcoal being put in ...
... lard or oil , the operation , to be safe , must be made in a pan like No. 13 . As to the different merits of gridirons , there are so many that it is difficult to choose ; the best , in my opinion , is No. 14. The charcoal being put in ...
Side 5
... lard are required ; but when the potatoes ( or anything else ) have been fried , the lard is poured into an earthen jar , to be used again and again till the end ; only , when it becomes too brown , some more fresh lard must be added to ...
... lard are required ; but when the potatoes ( or anything else ) have been fried , the lard is poured into an earthen jar , to be used again and again till the end ; only , when it becomes too brown , some more fresh lard must be added to ...
Side 13
... lard ( see friture , Index ) ; at the same time put your broth on a brisk fire . When your balls are all fried , put them in a tureen and pour your boiling broth upon them . 13. Soupe au Lièvre ( Hare Soup ) . Carve a raw hare as you ...
... lard ( see friture , Index ) ; at the same time put your broth on a brisk fire . When your balls are all fried , put them in a tureen and pour your boiling broth upon them . 13. Soupe au Lièvre ( Hare Soup ) . Carve a raw hare as you ...
Side 35
... lard , roll them in crumbs , roast them before a brisk fire as you would roast small birds ; seven minutes are sufficient . Whilst they are roasting , cut thin slices of ham ; fry them , dish them , and serve the mushrooms upon ...
... lard , roll them in crumbs , roast them before a brisk fire as you would roast small birds ; seven minutes are sufficient . Whilst they are roasting , cut thin slices of ham ; fry them , dish them , and serve the mushrooms upon ...
Side 38
... . Eufs frits ( Fried eggs ) . Put a pint of olive - oil , or a pound of lard , in a fry- ing - pan ; when very hot break the eggs into it , and when you think them sufficiently done on one side , 38 HOUSEHOLD COOKERY .
... . Eufs frits ( Fried eggs ) . Put a pint of olive - oil , or a pound of lard , in a fry- ing - pan ; when very hot break the eggs into it , and when you think them sufficiently done on one side , 38 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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