Modern Cookery in All Its Branches: Embracing a Series of Plain And Simple Instructions to Private Families And Others, for the Careful And Judicious Preparation of Every Variety of Food As Drawn From Practical Observation And Experience
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In our eReader you can find the full English version of the book. Read Modern Cookery in All Its Branches: Embracing a Series of Plain And Simple Instructions to Private Families And Others, for the Careful And Judicious Preparation of Every Variety of Food As Drawn From Practical Observation And Experience 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 Modern Cookery in All Its Branches: Embracing a Series of Plain And Simple Instructions to Private Families And Others, for the Careful And Judicious Preparation of Every Variety of Food As Drawn From Practical Observation And Experience
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To quickly assess the difficulty of the text, read a short excerpt:
Boiled potatoes are sometimes sliced hot into a very common hash.
Obs. — The cook should be reminded that if the meat in a hash or mince be allowed to boil, it will immediately become hard, and can then only be rendered eatable by very long- stewing; which is by no means desirable for meat which is already sufficiently done.
BRESLAW OF BEEF; (good.) Trim the brown edges from half a pound of underdressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a tea- spoonfu...l of minced parsley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high season- ing of pepper and cayenne, and mace, or nutmeg, a small teaspoonful of salt, and three large eggs, well beaten. Melt a little butter in a pie dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hand, an additional egg or two, and rather more butter, must be used.
We think that grated lemon-rind improves the breslaw.
What to read after Modern Cookery in All Its Branches: Embracing a Series of Plain And Simple Instructions to Private Families And Others, for the Careful And Judicious Preparation of Every Variety of Food As Drawn From Practical Observation And Experience?
You can find similar books in the "Read Also" column, or choose other free books by Acton, Eliza, 1799-1859 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Boiled potatoes are sometimes sliced hot into a very common hash.
Obs. — The cook should be reminded that if the meat in a hash or mince be allowed to boil, it will immediately become hard, and can then only be rendered eatable by very long- stewing; which is by no means desirable for meat which is already sufficiently done.
BRESLAW OF BEEF; (good.) Trim the brown edges from half a pound of underdressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a tea- spoonfu...l of minced parsley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high season- ing of pepper and cayenne, and mace, or nutmeg, a small teaspoonful of salt, and three large eggs, well beaten. Melt a little butter in a pie dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hand, an additional egg or two, and rather more butter, must be used.
We think that grated lemon-rind improves the breslaw.
What to read after Modern Cookery in All Its Branches: Embracing a Series of Plain And Simple Instructions to Private Families And Others, for the Careful And Judicious Preparation of Every Variety of Food As Drawn From Practical Observation And Experience?
You can find similar books in the "Read Also" column, or choose other free books by Acton, Eliza, 1799-1859 to read onlineMoreLess
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