The Belgian Cookbook
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In our eReader you can find the full English version of the book. Read The Belgian Cookbook 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 Belgian Cookbook
What reading level is The Belgian Cookbook book?
To quickly assess the difficulty of the text, read a short excerpt:
Then fry the fish, lifting each piece carefully into the hot fat. Whenfried lay the fish in a deep dish, and pour on each piece your vinegarliquor till all is covered.
Cover over with paper such as you use for jam pots, well tied down. Youcan afterwards heat the fish as you require.
A BROWN DISH OF FISH Take your fish, which should be herring or mackerel, relieve it of thebones, skin and fins, which you must put to boil for three quarters of anhour in water, with pepper and salt. After that tim...e strain off theliquor, and add to it enough browning to color it well.
Then brown quarter of a pound of butter and knead into it twotablespoonfuls of flour, add it, when well mixed, to your liquor, withsalt and pepper, a piece of lemon peel, and a dust of mixed spice. Bringall this to the boil and drop in your fish. (Cut in neat fillets. ) Letthem simmer for twenty minutes, and if too dry pour in some darklycolored gravy. Just before you wish to serve add a good wine glass ofclaret, or of Burgundy, take out the lemon peel, and pour all on a hotdish.
What to read after The Belgian Cookbook?
You can find similar books in the "Read Also" column, or choose other free books by Various to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Then fry the fish, lifting each piece carefully into the hot fat. Whenfried lay the fish in a deep dish, and pour on each piece your vinegarliquor till all is covered.
Cover over with paper such as you use for jam pots, well tied down. Youcan afterwards heat the fish as you require.
A BROWN DISH OF FISH Take your fish, which should be herring or mackerel, relieve it of thebones, skin and fins, which you must put to boil for three quarters of anhour in water, with pepper and salt. After that tim...e strain off theliquor, and add to it enough browning to color it well.
Then brown quarter of a pound of butter and knead into it twotablespoonfuls of flour, add it, when well mixed, to your liquor, withsalt and pepper, a piece of lemon peel, and a dust of mixed spice. Bringall this to the boil and drop in your fish. (Cut in neat fillets. ) Letthem simmer for twenty minutes, and if too dry pour in some darklycolored gravy. Just before you wish to serve add a good wine glass ofclaret, or of Burgundy, take out the lemon peel, and pour all on a hotdish.
What to read after The Belgian Cookbook?
You can find similar books in the "Read Also" column, or choose other free books by Various to read onlineMoreLess
Read book The Belgian Cookbook for free
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