The Cook's Oracle; And Housekeeper's Manual
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In our eReader you can find the full English version of the book. Read The Cook's Oracle; And Housekeeper's Manual 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 Cook's Oracle; And Housekeeper's Manual
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Eschalot and Cayenne may be added.
_Obs. _--This is an excellent sauce for all kinds of wild water-fowl.
The common way of gashing the breast and squeezing in an orange, coolsand hardens the flesh, and compels every one to eat duck that way: somepeople like wild fowl very little done, and without any sauce.
Gravies should always be sent up in a covered boat: they keep hotlonger; and it leaves it to the choice of the company to partake of themor not, _Bonne Bouche for Goose, Duck, or roast Pork.... _--(No. 341. ) Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a fewgrains of Cayenne, in a large wine-glassful of claret or portwine;[251-*] pour it into the goose by a slit in the apron just beforeserving up;[251-+] or, as all the company may not like it, stir it intoa quarter of a pint of thick melted butter, or thickened gravy, and sendit up in a boat. See also Sage and Onion Sauce, No. 300. _Or_, A favourite relish for roast pork or geese, &c. Is, two ounces of leavesof green sage, an ounce of fresh lemon-peel pared thin, same of salt, minced eschalot, and half a drachm of Cayenne pepper, ditto of citricacid, steeped for a fortnight in a pint of claret; shake it up wellevery day; let it stand a day to settle, and decant the clear liquor;bottle it, and cork it close; a table-spoonful or more in a quarter pintof gravy, or melted butter.
What to read after The Cook's Oracle; And Housekeeper's Manual?
You can find similar books in the "Read Also" column, or choose other free books by William Kitchiner to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Eschalot and Cayenne may be added.
_Obs. _--This is an excellent sauce for all kinds of wild water-fowl.
The common way of gashing the breast and squeezing in an orange, coolsand hardens the flesh, and compels every one to eat duck that way: somepeople like wild fowl very little done, and without any sauce.
Gravies should always be sent up in a covered boat: they keep hotlonger; and it leaves it to the choice of the company to partake of themor not, _Bonne Bouche for Goose, Duck, or roast Pork.... _--(No. 341. ) Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a fewgrains of Cayenne, in a large wine-glassful of claret or portwine;[251-*] pour it into the goose by a slit in the apron just beforeserving up;[251-+] or, as all the company may not like it, stir it intoa quarter of a pint of thick melted butter, or thickened gravy, and sendit up in a boat. See also Sage and Onion Sauce, No. 300. _Or_, A favourite relish for roast pork or geese, &c. Is, two ounces of leavesof green sage, an ounce of fresh lemon-peel pared thin, same of salt, minced eschalot, and half a drachm of Cayenne pepper, ditto of citricacid, steeped for a fortnight in a pint of claret; shake it up wellevery day; let it stand a day to settle, and decant the clear liquor;bottle it, and cork it close; a table-spoonful or more in a quarter pintof gravy, or melted butter.
What to read after The Cook's Oracle; And Housekeeper's Manual?
You can find similar books in the "Read Also" column, or choose other free books by William Kitchiner to read onlineMoreLess
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