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. |
À l'intérieur du livre
Résultats 1-3 sur 83
Page 248
... slice . Have another pan full of even - sized tomatoes frying side by side , and serve the hot skate slices with a sizzling red tomato on each , and a garnish of green fried parsley round the sides . Skate " Wings " These should be ...
... slice . Have another pan full of even - sized tomatoes frying side by side , and serve the hot skate slices with a sizzling red tomato on each , and a garnish of green fried parsley round the sides . Skate " Wings " These should be ...
Page 337
... slices of pork ... she set the pan back on the fire ... and the hissing and spluttering began again as loud as ever . . . . In a few minutes the pan was removed from the fire , and Miss Fortune went on to take out the brown slices of ...
... slices of pork ... she set the pan back on the fire ... and the hissing and spluttering began again as loud as ever . . . . In a few minutes the pan was removed from the fire , and Miss Fortune went on to take out the brown slices of ...
Page 392
... slices ; press the top slices firmly down upon the under slices and stack the sandwiches one on top of another and serve at once . Do not trim off the characteristic little frill of green leaflets that escape beyond the brown edge of ...
... slices ; press the top slices firmly down upon the under slices and stack the sandwiches one on top of another and serve at once . Do not trim off the characteristic little frill of green leaflets that escape beyond the brown edge of ...
Table des matières
SOME ENGLISH KITCHENS | 13 |
BASIC ENGLISH | 19 |
FUELS AND FIREPLACES | 29 |
25 autres sections non affichées
Autres éditions - Tout afficher
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