The Appledore Cook Book: Containing Practical Receipts for Plain And Rich Cooking
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In our eReader you can find the full English version of the book. Read The Appledore Cook Book: Containing Practical Receipts for Plain And Rich Cooking 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 The Appledore Cook Book: Containing Practical Receipts for Plain And Rich Cooking
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To quickly assess the difficulty of the text, read a short excerpt:
Just before dishing take out the onion, and put in some pieces of cold chicken.
White Soup.
Take any part of veal (the shin is the best), and allow one quart of cold water to one pound of veal, and to eight pounds allow one onion,"three parsnips,one turnip, a stick of cinnamon, and a blade of mace. Boil five hours, and season with ;-salt and white pepper. When it has boiled four hours, thicken with two cups of flour. Boil one hour longer ; strain, and serve.
Beef Soup.
Boil six pounds of beef i...n seven quarts of water, with one onion, one carrot, one turnip, and eight whole cloves, for six hours ; strain, and thicken with half a cup of flour, and boil one hour longer, then stir in some of the beef cut into small pieces, and serve.
N. B. Use celery in "all kinds of soup when you can obtain it.
SOUPS. 1 19 Mock Turtle Soup." Take the brains from a calf's head, and put them in a bowl of cold water ; wash the head, and let it stand in a pan of cold water two hours ; then put it in the soup-kettle with eight quarts of cold water and a shin of veal ; let this boil three hours, and then set away to cool over night.
What to read after The Appledore Cook Book: Containing Practical Receipts for Plain And Rich Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Parloa, Maria, 1843-1909 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Just before dishing take out the onion, and put in some pieces of cold chicken.
White Soup.
Take any part of veal (the shin is the best), and allow one quart of cold water to one pound of veal, and to eight pounds allow one onion,"three parsnips,one turnip, a stick of cinnamon, and a blade of mace. Boil five hours, and season with ;-salt and white pepper. When it has boiled four hours, thicken with two cups of flour. Boil one hour longer ; strain, and serve.
Beef Soup.
Boil six pounds of beef i...n seven quarts of water, with one onion, one carrot, one turnip, and eight whole cloves, for six hours ; strain, and thicken with half a cup of flour, and boil one hour longer, then stir in some of the beef cut into small pieces, and serve.
N. B. Use celery in "all kinds of soup when you can obtain it.
SOUPS. 1 19 Mock Turtle Soup." Take the brains from a calf's head, and put them in a bowl of cold water ; wash the head, and let it stand in a pan of cold water two hours ; then put it in the soup-kettle with eight quarts of cold water and a shin of veal ; let this boil three hours, and then set away to cool over night.
What to read after The Appledore Cook Book: Containing Practical Receipts for Plain And Rich Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Parloa, Maria, 1843-1909 to read onlineMoreLess
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