The Lady's Own Cookery Book, And New Dinner-Table Directory;
The Lady's Own Cookery Book, And New Dinner-Table Directory;
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In our eReader you can find the full English version of the book. Read The Lady's Own Cookery Book, And New Dinner-Table Directory; 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 Lady's Own Cookery Book, And New Dinner-Table Directory;
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To quickly assess the difficulty of the text, read a short excerpt:
_ Raise the skin of the fore-chine of mutton, and draw it with lemon andthyme; and with sausage-meat farce part of it. Take twelve kidneys, farce, skewer, and afterwards broil them; and lay round horseradishbetween, with the gravy under.
_Shoulder of Mutton, to roast in blood. _ Cut the shoulder as you would venison; take off the skin, and let it liein blood all night. Take as much powder of sweet-herbs as will lie on asixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the... yolks of two eggs boiled hard, about twenty oysters, and some salt;temper these all together with the blood; stuff the meat thickly withit, and lay some of it about the mutton; then wrap the caul of the sheepabout the shoulder; roast it, and baste it with blood till it is nearlydone. Take off the caul, dredge, baste it with butter, and serve it withvenison sauce. If you do not cut it venison fashion, yet take off theskin, because it will eat tough; let the caul be spread while it iswarm, and, when you are to dress it, wrap it up in a cloth dipped in hotwater.
What to read after The Lady's Own Cookery Book, And New Dinner-Table Directory;?
You can find similar books in the "Read Also" column, or choose other free books by Bury Charlotte Campbell Lady to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
_ Raise the skin of the fore-chine of mutton, and draw it with lemon andthyme; and with sausage-meat farce part of it. Take twelve kidneys, farce, skewer, and afterwards broil them; and lay round horseradishbetween, with the gravy under.
_Shoulder of Mutton, to roast in blood. _ Cut the shoulder as you would venison; take off the skin, and let it liein blood all night. Take as much powder of sweet-herbs as will lie on asixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the... yolks of two eggs boiled hard, about twenty oysters, and some salt;temper these all together with the blood; stuff the meat thickly withit, and lay some of it about the mutton; then wrap the caul of the sheepabout the shoulder; roast it, and baste it with blood till it is nearlydone. Take off the caul, dredge, baste it with butter, and serve it withvenison sauce. If you do not cut it venison fashion, yet take off theskin, because it will eat tough; let the caul be spread while it iswarm, and, when you are to dress it, wrap it up in a cloth dipped in hotwater.
What to read after The Lady's Own Cookery Book, And New Dinner-Table Directory;?
You can find similar books in the "Read Also" column, or choose other free books by Bury Charlotte Campbell Lady to read onlineMoreLess
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