The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, and Those for the Nursery and Sick Room; and Minute Directions for Family Management in All Its Branches. Illustrated with Engravings Including the Modern Housewife's Unique Kitchen, and Magic StoveSimpkin, Marshall & Company, 1851 - Всего страниц: 450 |
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The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts ... Alexis Soyer Недоступно для просмотра - 2018 |
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add a little add half anchovies apples bacon bake basin bay leaf bay-leaf beef bone bread bread-crumbs broil broth brown brown sauce carrot celery chopped parsley cloves colour cooked cookery cover cream curry cutlets dinner dish dress eggs fillets fish flavour flour forcemeat four fowl fresh gently gill gravy half a pint half a pound half an hour inch jelly juice lemon lightly little pepper little salt meat melted butter milk mould mutton napkin nice nutmeg onions ounces of butter parsley pint of water potatoes powdered sugar pudding puff paste purée quarter ready to serve receipts roast round sauté season serve very hot sharp fire skim skin slow fire soup Soyer stew stewpan stir syrup tablespoonful teaspoonful teaspoonful of salt tender thick thin slices thyme toast turnip twenty minutes veal vegetables vinegar vol-au-vent warm wooden spoon yolks
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Стр. 396 - I would have a great deal more hospitality practised than is common among us — more hospitality and less show. Properly considered, the quality of dinner is twice blest; it blesses him that gives, and him that takes...
Стр. 117 - Peel and cut into very small pieces three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire...
Стр. 206 - Then put a cloth on the breast, and beat the high bone down with a rolling-pin till it lies flat. If the turkey is to be trussed for boiling, cut the...
Стр. 109 - ... a stew-pan with two ounces of butter, and a tea-spoonful of powdered sugar ; set...
Стр. 122 - Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of...
Стр. 236 - Then make another line half an inch distant ; stick in another row of lardoons, bringing them out at the second line, leaving the ends of the bacon out all the same length. Make the next row again at the same distance, bringing the ends out between the lardoons of the first row, proceeding in this manner until the whole surface is larded in chequered rows. Everything else is larded in a similar way, and in the case of poultry, hold the breast over a charcoal fire for one minute, or dip it into boiling...
Стр. 205 - Having first emptied it, break the leg-bone close to the foot, and draw out the sinews from the thigh ; cut off the neck close to the back, leaving the...
Стр. 175 - ... minute, when take out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes ; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole of the gravy.
Стр. 277 - ... pour off as much of the oil as possible ; if too dry, moisten with a little more broth, mixing it gently and serve as usual with rice separate. Salmon curry may also be made with the remains left from a previous dinner, in which case reduce the curry sauce until rather thick before putting in the salmon, which only requires to be made hot in it. The remains of a turbot may also be curried in the same way, and also any kind of fish.
Стр. 184 - ... 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).