Soyer's Paper-Bag Cookery
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In our eReader you can find the full English version of the book. Read Soyer's Paper-Bag Cookery 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 Soyer's Paper-Bag Cookery
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Pass two skewers longways to prevent the chicken from curling. Take and break one very fresh tgg. Beat well. Add to it a little salt and black pepper, one ounce of melted butter, one teaspoonful of Worcester or other sauce, and one teaspoonful of mixed mustard. Mix together. With a brush glaze the whole chicken with the mixture. Then place the breadcrumbs all round. Butter the bag well all over the inside. Place chicken in it. Seal up, and place on the broiler. Be very careful not to tear the b...ag with the skewers. Allow 55 to 40 minutes in a hot oven.
58 SOYER'S PAPER-BAG COOKERY Salmi de Caneton. — Take a cold roast duck and joint it neatly. Place the carcass, giblets, bones, etc., in a clean, enamelled iron stevvpan ; add to them a couple of sage leaves or a little powdered sage, a large onion stuck with a clove, a pinch of powdered sweet herbs, and half-a-pint of stock. Bring to the boil, skim carefully, and then draw the pan to the side of the fire and simmer very slowly until the goodness is fairly extracted.
What to read after Soyer's Paper-Bag Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Soyer, Nicolas to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Pass two skewers longways to prevent the chicken from curling. Take and break one very fresh tgg. Beat well. Add to it a little salt and black pepper, one ounce of melted butter, one teaspoonful of Worcester or other sauce, and one teaspoonful of mixed mustard. Mix together. With a brush glaze the whole chicken with the mixture. Then place the breadcrumbs all round. Butter the bag well all over the inside. Place chicken in it. Seal up, and place on the broiler. Be very careful not to tear the b...ag with the skewers. Allow 55 to 40 minutes in a hot oven.
58 SOYER'S PAPER-BAG COOKERY Salmi de Caneton. — Take a cold roast duck and joint it neatly. Place the carcass, giblets, bones, etc., in a clean, enamelled iron stevvpan ; add to them a couple of sage leaves or a little powdered sage, a large onion stuck with a clove, a pinch of powdered sweet herbs, and half-a-pint of stock. Bring to the boil, skim carefully, and then draw the pan to the side of the fire and simmer very slowly until the goodness is fairly extracted.
What to read after Soyer's Paper-Bag Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Soyer, Nicolas to read onlineMoreLess
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