Practical Household Cookery. Containing 1000 Original And Other Recipes
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In our eReader you can find the full English version of the book. Read Practical Household Cookery. Containing 1000 Original And Other Recipes 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 Practical Household Cookery. Containing 1000 Original And Other Recipes
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Immerse a fresli ox-tongue in boiling water for a few minutes, to enable the white skin to be removed by- scraping ; then lard it with a small larding-needle in the following manner : — Trim about half a pound of fresh fat bacon two inches long by about three wide, cut this in strips a quarter of an inch thick, soak them for an hour in a pint of white wine, properly seasoned with salt and pepper and a little chopped parsley.
After having wiped the shreds of bacon and larded the tongue with them...,, place this in a saucepan with four quarts of cold water, two rashers of bacon, an onion and a carrot nicely shred, together .with a bay-leaf, a little thyme, three cloves, a teaspoonful of salt, and two pinches of pepper. Set the saucepan boiling and simmer for about three hours and a half (if the tongue is a large one), then ascertain whether it is cooked. When done, take it off the fire and dish it up with Gherkin sauce (No. 192) and serve. Ox-tongue cooked in this way can also be served with Sharp, Italian, or Tomato sauce; you can also omit the larding and serve it with a pur^e of spinach, mac^doine, or any vegetable that may be in season.
What to read after Practical Household Cookery. Containing 1000 Original And Other Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Immerse a fresli ox-tongue in boiling water for a few minutes, to enable the white skin to be removed by- scraping ; then lard it with a small larding-needle in the following manner : — Trim about half a pound of fresh fat bacon two inches long by about three wide, cut this in strips a quarter of an inch thick, soak them for an hour in a pint of white wine, properly seasoned with salt and pepper and a little chopped parsley.
After having wiped the shreds of bacon and larded the tongue with them...,, place this in a saucepan with four quarts of cold water, two rashers of bacon, an onion and a carrot nicely shred, together .with a bay-leaf, a little thyme, three cloves, a teaspoonful of salt, and two pinches of pepper. Set the saucepan boiling and simmer for about three hours and a half (if the tongue is a large one), then ascertain whether it is cooked. When done, take it off the fire and dish it up with Gherkin sauce (No. 192) and serve. Ox-tongue cooked in this way can also be served with Sharp, Italian, or Tomato sauce; you can also omit the larding and serve it with a pur^e of spinach, mac^doine, or any vegetable that may be in season.
What to read after Practical Household Cookery. Containing 1000 Original And Other Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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