What One Can Do With a Chafing Dish a Guide for Amateur Cooks
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In our eReader you can find the full English version of the book. Read What One Can Do With a Chafing Dish a Guide for Amateur Cooks 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 What One Can Do With a Chafing Dish a Guide for Amateur Cooks
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To quickly assess the difficulty of the text, read a short excerpt:
'"PAKE a cold canvas-back, or any wild duck, which has 'been pre- viously roasted for ten minutes in the oven ; divide into suitable pieces ; put two tablespoonfuls of butter in the chafing-dish, with two gills of port wine and a little currant jelly ; season with pepper and salt, cover the chafing-dish, and cook from five to ten minutes. CATERER.
37 Ox TONGUES, DEVILED.
into slices one of Libby, McNeill & Libby's ox tongues; ^ put a layer of them on an ordinary dinner plate, sprinkle over with... dry mustard, a little cayenne, and two teaspoonfuls of salad oil ; place over this another layer of tongue and season as before. Repeat this until a sufficient quantity of the tongue has been treated ; let it remain for three or four hours. Put a tablespoonful of butter in the chafing-dish, and when very hot add slices of tongue, and brown quickly. Add more butter as it is required.
CURRY OF COLD ROAST BEEF.
some slices of cold roast beef into rather small, square pieces, and dredge them with flour.
What to read after What One Can Do With a Chafing Dish a Guide for Amateur Cooks?
You can find similar books in the "Read Also" column, or choose other free books by Henrietta L Sawtelle to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
'"PAKE a cold canvas-back, or any wild duck, which has 'been pre- viously roasted for ten minutes in the oven ; divide into suitable pieces ; put two tablespoonfuls of butter in the chafing-dish, with two gills of port wine and a little currant jelly ; season with pepper and salt, cover the chafing-dish, and cook from five to ten minutes. CATERER.
37 Ox TONGUES, DEVILED.
into slices one of Libby, McNeill & Libby's ox tongues; ^ put a layer of them on an ordinary dinner plate, sprinkle over with... dry mustard, a little cayenne, and two teaspoonfuls of salad oil ; place over this another layer of tongue and season as before. Repeat this until a sufficient quantity of the tongue has been treated ; let it remain for three or four hours. Put a tablespoonful of butter in the chafing-dish, and when very hot add slices of tongue, and brown quickly. Add more butter as it is required.
CURRY OF COLD ROAST BEEF.
some slices of cold roast beef into rather small, square pieces, and dredge them with flour.
What to read after What One Can Do With a Chafing Dish a Guide for Amateur Cooks?
You can find similar books in the "Read Also" column, or choose other free books by Henrietta L Sawtelle to read onlineMoreLess
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