Directions for Cookery Being a System of the Art in Its Various Branches
Directions for Cookery Being a System of the Art in Its Various Branches
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Then put it into wide-mouthed bottles and stop it closely.
FRENCH MUSTARD. Mix together four ounces of the very best mustard powder, four salt-spoons of salt, a large table-spoonful of minced tarragon leaves, and two cloves of 1C 182 DIRECTIONS FOR COOKING.
garlic chopped fine. Pour on by degrees sufficient vinegar (tarragon vinegar is best) to dilute it to the proper consistence. It will probably require about four wine-glassfuls or half a pint. Mix it well, using for the purpose a wooden spoo...n. When done, put it into a wide-mouthed bottle or into little white jars. Cork it very closely, and keep it in a dry place. It will not be fit for use in less than two days.
This (used as the common mustard) is a very agreeable condiment for beef or mutton.
TO MAKE CAYENNE PEPPER. Take ripe chillies and dry them a whole day before the fire, turning them fre- quently. When quite dry, trim off the stalks and pound the pods in a mortar till they become a fine powder, mixing in about one sixth of their weight in salt.
What to read after Directions for Cookery Being a System of the Art in Its Various Branches?
You can find similar books in the "Read Also" column, or choose other free books by Leslie Eliza to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Then put it into wide-mouthed bottles and stop it closely.
FRENCH MUSTARD. Mix together four ounces of the very best mustard powder, four salt-spoons of salt, a large table-spoonful of minced tarragon leaves, and two cloves of 1C 182 DIRECTIONS FOR COOKING.
garlic chopped fine. Pour on by degrees sufficient vinegar (tarragon vinegar is best) to dilute it to the proper consistence. It will probably require about four wine-glassfuls or half a pint. Mix it well, using for the purpose a wooden spoo...n. When done, put it into a wide-mouthed bottle or into little white jars. Cork it very closely, and keep it in a dry place. It will not be fit for use in less than two days.
This (used as the common mustard) is a very agreeable condiment for beef or mutton.
TO MAKE CAYENNE PEPPER. Take ripe chillies and dry them a whole day before the fire, turning them fre- quently. When quite dry, trim off the stalks and pound the pods in a mortar till they become a fine powder, mixing in about one sixth of their weight in salt.
What to read after Directions for Cookery Being a System of the Art in Its Various Branches?
You can find similar books in the "Read Also" column, or choose other free books by Leslie Eliza to read onlineMoreLess
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