The Cook's Oracle: Containing Receipts for Plain Cookery On the Most ...
The Cook's Oracle: Containing Receipts for Plain Cookery On the Most ...
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In our eReader you can find the full English version of the book. Read The Cook's Oracle: Containing Receipts for Plain Cookery On the Most ... 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: Containing Receipts for Plain Cookery On the Most ...
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60.
Geese are called Green^ till they aro about four months olJ.
The only difference between roasting these, and a full grown Goose, consists in seasoning it with pepper and salt instead of sage and onion, and roasting it for forty or fifty minutes only.
Obs. This is one of the least desirable of those insipid pre- mature productions — which are est^med dainties.
Dwc/i.—No. 61.
Mind your duck is well cleaned, and wiped oufwith a clean- cloth ; for the Stuffing take an ounce of Onion, and half a...n ounce of gret^n Sage, chop them very fine, and mix them with two ounces, i, e. about a breakfast-cupful of Bread crumbs, a very little black pepper and salt, (some obtuse palates will re- quire warming with a little Cayenne, No. 404,) and the yolk of an egg to bind it ; mix these thoroughly together, and put into .the Duck. For another Stuffing, see No. 378. From half to three quarters of an hour, will be enough to roast it, accord- ing to the size : contrive to have the Feet delicately crisp, as some people are very fond of them : — to do this nicely, you Digitized by CnOOQ IC 148 ROASTING.
What to read after The Cook's Oracle: Containing Receipts for Plain Cookery On the Most ...?
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:
60.
Geese are called Green^ till they aro about four months olJ.
The only difference between roasting these, and a full grown Goose, consists in seasoning it with pepper and salt instead of sage and onion, and roasting it for forty or fifty minutes only.
Obs. This is one of the least desirable of those insipid pre- mature productions — which are est^med dainties.
Dwc/i.—No. 61.
Mind your duck is well cleaned, and wiped oufwith a clean- cloth ; for the Stuffing take an ounce of Onion, and half a...n ounce of gret^n Sage, chop them very fine, and mix them with two ounces, i, e. about a breakfast-cupful of Bread crumbs, a very little black pepper and salt, (some obtuse palates will re- quire warming with a little Cayenne, No. 404,) and the yolk of an egg to bind it ; mix these thoroughly together, and put into .the Duck. For another Stuffing, see No. 378. From half to three quarters of an hour, will be enough to roast it, accord- ing to the size : contrive to have the Feet delicately crisp, as some people are very fond of them : — to do this nicely, you Digitized by CnOOQ IC 148 ROASTING.
What to read after The Cook's Oracle: Containing Receipts for Plain Cookery On the Most ...?
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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