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 119
... crisp . To make the green " pommes " , roll half of them on to fresh " percely " , chopped fine as mist , and leave the others yellow . They are extremely rich ! and should be served very crisp and dry . Pork and Apple Pie When making ...
... crisp . To make the green " pommes " , roll half of them on to fresh " percely " , chopped fine as mist , and leave the others yellow . They are extremely rich ! and should be served very crisp and dry . Pork and Apple Pie When making ...
Page 129
... crisp and the small juicy gravy clear and spicy . Venison Cutlets and " End - bones " These are cut from the small loin and the long end of the bone is removed . Grill as for steak . They may be served packed into a crisp hot pastry ...
... crisp and the small juicy gravy clear and spicy . Venison Cutlets and " End - bones " These are cut from the small loin and the long end of the bone is removed . Grill as for steak . They may be served packed into a crisp hot pastry ...
Page 352
... crisp in bacon fat , and sprinkled with chopped parsley . A spoonful of cream added just before serving is a great improvement . Artichoke Hot - pot Dice some sugar - cured bacon fairly fine and fry till brown and crisp in a fireproof ...
... crisp in bacon fat , and sprinkled with chopped parsley . A spoonful of cream added just before serving is a great improvement . Artichoke Hot - pot Dice some sugar - cured bacon fairly fine and fry till brown and crisp in a fireproof ...
Table des matières
SOME ENGLISH KITCHENS | 13 |
BASIC ENGLISH | 19 |
FUELS AND FIREPLACES | 29 |
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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