Reform Cookery book (4th Edition)
Reform Cookery book (4th Edition)
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In our eReader you can find the full English version of the book. Read Reform Cookery book (4th Edition) 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 Reform Cookery book (4th Edition)
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Serve very hot.
Scotch Woodcock.
This is a favourite savoury in many non-vegetarian households. There arenumerous different recipes, which will doubtless be well known, but thefollowing is quite new and original. Prepare some slices of buttered toastor fried bread, take about 1 lb. Fresh tomatoes or a large cupful tinnedones drained from the liquor, put in saucepan with a little butter andgrated onion, and stew gently till the tomatoes are pulped. If at allstringy, put through a sieve. Add 2 oz...s. Grated cheese, seasoning totaste, and stir over gentle heat till quite thick. Spread a layer of thismixture on each slice of toast and pile on the top of each other. Reserve alittle of the mixture and to it add some tomato juice or milk, mushroomketchup, or diluted extract. Make very hot and pour right over, sprinklewith chopped parsley, and garnish with slices of hard-boiled eggs--or thesemight have the whites chopped up and the yolks grated over the top. Servevery hot. A very tasteful effect is made by having the slices of toast, which may be round, oblong, &c.
What to read after Reform Cookery book (4th Edition)?
You can find similar books in the "Read Also" column, or choose other free books by Mill Jean Oliver to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Serve very hot.
Scotch Woodcock.
This is a favourite savoury in many non-vegetarian households. There arenumerous different recipes, which will doubtless be well known, but thefollowing is quite new and original. Prepare some slices of buttered toastor fried bread, take about 1 lb. Fresh tomatoes or a large cupful tinnedones drained from the liquor, put in saucepan with a little butter andgrated onion, and stew gently till the tomatoes are pulped. If at allstringy, put through a sieve. Add 2 oz...s. Grated cheese, seasoning totaste, and stir over gentle heat till quite thick. Spread a layer of thismixture on each slice of toast and pile on the top of each other. Reserve alittle of the mixture and to it add some tomato juice or milk, mushroomketchup, or diluted extract. Make very hot and pour right over, sprinklewith chopped parsley, and garnish with slices of hard-boiled eggs--or thesemight have the whites chopped up and the yolks grated over the top. Servevery hot. A very tasteful effect is made by having the slices of toast, which may be round, oblong, &c.
What to read after Reform Cookery book (4th Edition)?
You can find similar books in the "Read Also" column, or choose other free books by Mill Jean Oliver to read onlineMoreLess
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