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 327
... pickle A Wet Pickle 66 6 Are you going to do the hams in the same way ? ' ' No - they're to go in that pickle . ' ' What is in it ? ' said Ellen . ' Sugar and salt and saltpetre , and molasses , and I don't know what all . ' " Wide ...
... pickle A Wet Pickle 66 6 Are you going to do the hams in the same way ? ' ' No - they're to go in that pickle . ' ' What is in it ? ' said Ellen . ' Sugar and salt and saltpetre , and molasses , and I don't know what all . ' " Wide ...
Page 329
... pickle just slightly warmer ; if the pickle were colder than the ham it would continue the extracting process , rather than begin the permeating one . To make the pickle , bruise the juniper berries and seethe them with the spices and ...
... pickle just slightly warmer ; if the pickle were colder than the ham it would continue the extracting process , rather than begin the permeating one . To make the pickle , bruise the juniper berries and seethe them with the spices and ...
Page 330
... pickle ; it is better to brew more pickle than risk any part of the meat sticking up above the surface . Have this pickle made before you kill the pig , and have the dry salt ready . Take a trough , of wood or stoneware , with some ...
... pickle ; it is better to brew more pickle than risk any part of the meat sticking up above the surface . Have this pickle made before you kill the pig , and have the dry salt ready . Take a trough , of wood or stoneware , with some ...
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