Majestic Range Catalogue And Cook book
Majestic Range Catalogue And Cook book
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In our eReader you can find the full English version of the book. Read Majestic Range Catalogue And Cook book 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 Majestic Range Catalogue And Cook book
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If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking pan with- a little water, and baste frequently with salt and water (some add onion and some vinegar), turning often so that the sides and back may all be nicely browned. " When nearly done baste with butter and a little flour. Bake in a Majestic Range two hours or more if old. When done take from the pan. Pour off the fat. And to the brown gravy left add the chopped giblets which have previously bee...n stowed till tender, together with the water they we'-e boiled in; thicken with a little flour and butter rubbed to- gether, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.
Reed Birds. Roasting by suspending on the little wire which ac- companies the roaster is the best method ; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of each and scoop out a part of the^po- tato; drop a piece of butter into each bird, pepper and salt, and put it in the hollows made in the potatoes; put on as covers the pieces cut off.
What to read after Majestic Range Catalogue And Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Hartford National Fire Insurance Company to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking pan with- a little water, and baste frequently with salt and water (some add onion and some vinegar), turning often so that the sides and back may all be nicely browned. " When nearly done baste with butter and a little flour. Bake in a Majestic Range two hours or more if old. When done take from the pan. Pour off the fat. And to the brown gravy left add the chopped giblets which have previously bee...n stowed till tender, together with the water they we'-e boiled in; thicken with a little flour and butter rubbed to- gether, bring to a boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.
Reed Birds. Roasting by suspending on the little wire which ac- companies the roaster is the best method ; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of each and scoop out a part of the^po- tato; drop a piece of butter into each bird, pepper and salt, and put it in the hollows made in the potatoes; put on as covers the pieces cut off.
What to read after Majestic Range Catalogue And Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Hartford National Fire Insurance Company to read onlineMoreLess
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