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 63
... suet should be used as it stands . But for a reasonable - sized mutton- and - onion pudding , the finest mutton suet is far better , and for poultry dishes the bird's own soft white poultry fat should be used whenever possible . After a ...
... suet should be used as it stands . But for a reasonable - sized mutton- and - onion pudding , the finest mutton suet is far better , and for poultry dishes the bird's own soft white poultry fat should be used whenever possible . After a ...
Page 89
... Suet for Milk Puddings A spoonful of finest oatmeal mixed with a spoonful of pounded ( not merely chopped but pounded fine ) suet stirred into a slowly baked milk pudding will make it exceedingly rich and creamy . Suet Dumplings 12 oz ...
... Suet for Milk Puddings A spoonful of finest oatmeal mixed with a spoonful of pounded ( not merely chopped but pounded fine ) suet stirred into a slowly baked milk pudding will make it exceedingly rich and creamy . Suet Dumplings 12 oz ...
Page 346
... suet . " Take a flank of beef and trim , 2 oz . of saltpetre , 3 oz . of bay - salt , lb. of common salt , lb. of brown sugar , and rub the beef well . Then put all into a quart of spring water and turn and rub every day . Take it out ...
... suet . " Take a flank of beef and trim , 2 oz . of saltpetre , 3 oz . of bay - salt , lb. of common salt , lb. of brown sugar , and rub the beef well . Then put all into a quart of spring water and turn and rub every day . Take it out ...
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