Food in EnglandMacdonald, 1954 - 676 pages First published in 1954, this guide to many aspects of English food and cooking combines recipes, anecdotes, household hints and history. It also provides insights into traditional English life and conduct. |
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Page 6
... cook whose fine recipes reached the crackling parchment and fame , there were masses of working households who lived on the land and off the land , and cooked for their families because they had to and because they loved them . These ...
... cook whose fine recipes reached the crackling parchment and fame , there were masses of working households who lived on the land and off the land , and cooked for their families because they had to and because they loved them . These ...
Page 219
... cook - book- " Pety Cury " names a little cook - shop passage . Curry , as we use the word today , names an admixture of spices that did not reach England till after the East India Company officers began to return home on leave . A dozen ...
... cook - book- " Pety Cury " names a little cook - shop passage . Curry , as we use the word today , names an admixture of spices that did not reach England till after the East India Company officers began to return home on leave . A dozen ...
Page 312
... cook felt that the sun's rays could be absorbed by a fat grown in the dark . The cod lived in cold water - so cod's oil made warmth . The Eliza- bethan cook did not think any less because she studied less science - she learnt from ...
... cook felt that the sun's rays could be absorbed by a fat grown in the dark . The cod lived in cold water - so cod's oil made warmth . The Eliza- bethan cook did not think any less because she studied less science - she learnt from ...
Table des matières
SOME ENGLISH KITCHENS | 13 |
BASIC ENGLISH | 19 |
FUELS AND FIREPLACES | 29 |
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Expressions et termes fréquents
apple bacon bake barley basting bay leaf beef beer bird black pepper boiling water bones bread bread sauce breadcrumbs broth brown butter cake celery century cheese chopped cider clean cloves cold cook cover cream crisp crust delicate dish drain dried dripping eaten eggs English fill fire fish flavour flour forcemeat fresh fruit gravy grease green herbs honey jelly joint juice kitchen lard leaves lemon lightly marjoram meat mediaeval melted milk mixed mushrooms mustard mutton nutmeg oatcake oatmeal onions oven pack parsley parsnips pastry peas peat pickle pieces pint pork potatoes pudding recipe rennet roast roll round sauce season serve simmer skin slices soft spice spoonful stew stir stone stuffing suet sugar sweet tablespoonful thick thin toast vegetables venison vinegar warm wash watercress wine yeast yolks