Food for the Invalid the Convalescent the Dyseptic And the Gouty
Food for the Invalid the Convalescent the Dyseptic And the Gouty
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In our eReader you can find the full English version of the book. Read Food for the Invalid the Convalescent the Dyseptic And the Gouty Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Food for the Invalid the Convalescent the Dyseptic And the Gouty
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(I. C. D. G. ) 125. EEL BROTH.
Clean half a pound of small eels, and set them on with three pints of water, some parsley, one slice of onion, a few peppercorns ; let them simmer till the eels are broken and the broth good. Add salt and strain it off. The above should make three half pints of broth.
(I. C. D. G. ) 126. STEWED EELS.
Skin and cut off the fins of an eel weighing two pounds ; put it on a gridiron over a bright quick fire for six minutes to draw out the fat, well scrape it, and cut i...t into pieces three inches long ; put it into a pie-dish RECIPES. 73 with the strained juice of two lemons, a ealtspoonful of salt, a saltspoonful of pepper, the sixth part of a nut- meg, grated, a moderate-sized onion, chopped fine, a quarter of a clove of garlic, chopped, and a teaspoonful of tarragon vinegar ; well rub the eel with this seasoning and let it remain for an hour. Dissolve two ounces of butter, dip each piece of eel in, and dredge it with baked flour. Fry to a nice brown colour over a quick fire (in two ounces of butter) for ten minutes.
What to read after Food for the Invalid the Convalescent the Dyseptic And the Gouty?
You can find similar books in the "Read Also" column, or choose other free books by J Milner Fothergill to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(I. C. D. G. ) 125. EEL BROTH.
Clean half a pound of small eels, and set them on with three pints of water, some parsley, one slice of onion, a few peppercorns ; let them simmer till the eels are broken and the broth good. Add salt and strain it off. The above should make three half pints of broth.
(I. C. D. G. ) 126. STEWED EELS.
Skin and cut off the fins of an eel weighing two pounds ; put it on a gridiron over a bright quick fire for six minutes to draw out the fat, well scrape it, and cut i...t into pieces three inches long ; put it into a pie-dish RECIPES. 73 with the strained juice of two lemons, a ealtspoonful of salt, a saltspoonful of pepper, the sixth part of a nut- meg, grated, a moderate-sized onion, chopped fine, a quarter of a clove of garlic, chopped, and a teaspoonful of tarragon vinegar ; well rub the eel with this seasoning and let it remain for an hour. Dissolve two ounces of butter, dip each piece of eel in, and dredge it with baked flour. Fry to a nice brown colour over a quick fire (in two ounces of butter) for ten minutes.
What to read after Food for the Invalid the Convalescent the Dyseptic And the Gouty?
You can find similar books in the "Read Also" column, or choose other free books by J Milner Fothergill to read onlineMoreLess
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