Washburn, Crosby Co.'s New Cook book
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In our eReader you can find the full English version of the book. Read Washburn, Crosby Co.'s New Cook book 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 Washburn, Crosby Co.'s New Cook book
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Thicken three quarts of soup with four ounces of flour browned in butter; boil half and skim well; add half a pint of sherry wine, a gill of port wine, let it boil up once and serve with slices of pared lemon on a plate.
Turtle Steaks.
Cut slices about one-half inch thick from what is known as the "veal," the thick, fleshy portion of green turtle. Rub them well with oil, lemon juice, pepper and a little salt, and let t stand for at least an hour before cooking. Broil like steak, cooking very th...oroughly.
(A la Provencale). Tie four ounces of hard wood ashes in a cloth and boil them in a quart of water fifteen minutes. Drop into this water, while boilinghot, three dozen well-washed snails; let them boil fifteen minutes; try one to see if it will slip from the shell, if not boil a minute longer. Drain and take from the shells. Put a tablespoon of oil in a sauce-pan on the stove and when hot add six mushrooms cut fine, six stalks of parsley, three shallots and one clove of garlic, all chopped fine; season with salt, red pepper and a dust of nutmeg; sprinkle over one table- spoon of flour, three gills of white wine, and as soon as the sauce boils add the snails; as soon as it boils draw to one side and thicken with three egg yolks beaten with one tablespoon of milk.
What to read after Washburn, Crosby Co.'s New Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Washburn, Crosby Co., Minneapolis, Pub. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Thicken three quarts of soup with four ounces of flour browned in butter; boil half and skim well; add half a pint of sherry wine, a gill of port wine, let it boil up once and serve with slices of pared lemon on a plate.
Turtle Steaks.
Cut slices about one-half inch thick from what is known as the "veal," the thick, fleshy portion of green turtle. Rub them well with oil, lemon juice, pepper and a little salt, and let t stand for at least an hour before cooking. Broil like steak, cooking very th...oroughly.
(A la Provencale). Tie four ounces of hard wood ashes in a cloth and boil them in a quart of water fifteen minutes. Drop into this water, while boilinghot, three dozen well-washed snails; let them boil fifteen minutes; try one to see if it will slip from the shell, if not boil a minute longer. Drain and take from the shells. Put a tablespoon of oil in a sauce-pan on the stove and when hot add six mushrooms cut fine, six stalks of parsley, three shallots and one clove of garlic, all chopped fine; season with salt, red pepper and a dust of nutmeg; sprinkle over one table- spoon of flour, three gills of white wine, and as soon as the sauce boils add the snails; as soon as it boils draw to one side and thicken with three egg yolks beaten with one tablespoon of milk.
What to read after Washburn, Crosby Co.'s New Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Washburn, Crosby Co., Minneapolis, Pub. [from Old Catalog] to read onlineMoreLess
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