Court cookery: or, The compleat English cook

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1725
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Page 160 - Line your patiepans, and fill. A little above fifteen minutes will bake them. Against they come out have ready some refined sugar beat up with the white of an egg, as thick as you can ; ice them all over, set them in the oven to harden, and serve cold. Use fresh butter. Salt butter will make a very fine flaky crust ; but if for mince pies, or any sweet things, should be washed.
Page 65 - Parfley and Spinage, Lemon Peel, Salt, Pepper, Nutmeg and Mace finely beaten ; then take your Veal Caul, and lay feveral Lays of middling Bacon, and of the Ingredients above, one upon another, and roll all up in the Caul to...
Page 72 - Wine, and three Quarters of a Pint of Gravy ; put to this Liquor two Anchovies, half a Nutmeg, a little Mace, and a fmall Onion ftuck with Cloves ; boil this up in the Liquor, a Quarter of an Hour ; then ftrain it, and let it boil gently again ; then put in your Meat, with a little Salt, and...
Page 69 - Ihred all together, beat it in a Mortar very fine ; then feafon it with fweet Herbs, Pepper, Salt, Cloves, Mace, and Nutmegs ; and when you roll it up to fry, add the Yolks of two or three Eggs, to bind it. You may add Oifters or Marrow, pn extraordinary Occafipns.
Page 55 - TAke fmall Flounders, and put them in. a Stew-pan, with as much Water as will cover them •, put into the Liquor a Blade of Mace, fome Salt, a bit of Lemon-peel, and a...
Page 20 - Incilion put Salt, and beaten Pepper, and fqueeze the Juice of Lemons; turn it on the Breaft...
Page 82 - Slices, put a quarter of a Pound of Butter into the Frying-pan, and make it hot; then put in your Eggs, and fry them quick half a quarter of an Hour ; throw over them a little Salt, Pepper, and Nutmeg.
Page 71 - Buttery then having a Tofs-pan on the Stove, with a Pint of Gravy, a Pint of ftrong Broth, a quarter of a Pint of Claret, and as much White-wine, a few...
Page 86 - Turkey, or Leg of Mutton, a-la-daube-' Lard it with bacon, and half roast it; take it off the spit, and put it in as small a pot as will boil it, put to it a quart of white wine, strong broth, a pint of vinegar, whole spice, bay-leaves, sweet-marjoram, winter-savoury, and green onions. When it is ready, lay it in the dish, make sauce with some of the liquor, mushrooms, dic'd lemon, two or three anchovies, thicken it with brown butter, and garnish it with sliced...
Page 211 - Boil all your greens in a copper fauce-pan by' themfelves, with a great quantity of water.

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