 | 1848 - Страниц: 752
...beef-sausages or mince-meat, a uniformly mixed with its own weight of cold water, slowly heated toboilingi and the liquid, after boiling briskly for a minute...strained through a towel from the coagulated albumen and the fibrine, now become hard and homy, we obtain an equal weight of the most aromatic soup, of such... | |
 | New York State Agricultural Society - 1853 - Страниц: 928
...separated from the bones, in the finely chopped state in which it is used for beef sausages or mince meats, is uniformly mixed with its own weight of cold water,...two, is strained through a towel from the coagulated aIbumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic... | |
 | William Harcourt Ranking, Charles Bland Radcliffe, William Domett Stone - 1851 - Страниц: 616
...separated from the bones, in the finely chopped state in which it is used for beef sausages, or mince-meat, is uniformly mixed with its own weight of cold water,...strained through a towel, from the coagulated albumen and fibrine, now become hard and horny. Thus we obtain an equal weight of the most aromatic soup, of such... | |
 | 1847 - Страниц: 614
...separated from the bones, in the finely-chopped state in which it is used for beef-sausages or mince-meat, is uniformly mixed with its own weight of cold water,...strained through a towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such... | |
 | Justus Freiherr von Liebig, William Gregory - 1847 - Страниц: 206
...bones, in the finely-chopped state in preparing which it is used for beef sausages or mince-meat, soup' is uniformly mixed with its own weight of cold water,...strained through a towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such... | |
 | Justus Freiherr von Liebig, William Gregory - 1847 - Страниц: 202
...bones, in the finely-chopped state in preparing which it is used for beef sausages or mince-meat, soup ' is uniformly mixed with its own weight of cold water,...strained through a towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such... | |
 | 1847 - Страниц: 588
...separated from the bones, in the finely-chopped state in which it is used for beef-sausages or mince-meat, is uniformly mixed with its own weight of cold water,...strained through a towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such... | |
 | 1847 - Страниц: 918
...sausages or mince meat, is uniformly mixed with its own weight of cold water, slowly heated to bofling, and the liquid, after boiling briskly for a minute...two, is strained through a towel from the coagulated albnmen and the ii brine, now become hard and horny, we obtain an equal weight of the most aromatic... | |
 | John Forbes,M.D.,F.R.S.,F.G.S.,Edited By. - 1847 - Страниц: 634
...mince-meat, is uniformly mixed with its own weight of cold water, slowly bealed to boiling, and the liq'Ji-, after boiling briskly for a minute or two, is strained through a towel from thcoagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most... | |
 | 1848 - Страниц: 400
...eeparated from the bones, in the tinely chopped state in which it is used for beef sausages or mince moat, is uniformly mixed with its own weight of cold water,...strained through a towel from the coagulated albumen, and the fibrine, now beeoming hard and horny, we obtain an equal weight of the most aromatic soup, of such... | |
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... now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. 
