Mrs. Beeton's Dictionary of Every-day CookeryS. O. Beeton, 1865 - 371 sayfa |
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allspice almonds anchovy apples arrowroot Average cost bacon bake Béchamel sauce beef boiling water bread crumbs brown butter butter and flour cakes carrots cayenne celery chopped cloves COLD MEAT COOKERY colour cream crust currants custard cutlets dish eggs fire fish flavour flour forcemeat fowl fried fruit garnish gently gravy Ingredients Ingredients.-1 isinglass jelly juice ketchup lemon lemon-juice lemon-peel loaf sugar lobster melted butter minced Mode Mode.-Put mould mushrooms mutton nice nutmeg onions oven oysters parsley pepper and salt pepper to taste persons pickle pint pint of water port wine potatoes pounded mace pounded sugar pudding quantity quart recipe rice rind Roast salad salt to taste sauce saucepan savoury herbs Seasonable serve shalots simmer slices soup spoonful stew stewpan stir strain suet Sufficient syrup tablespoonfuls teaspoonful tender thick thickening Time.-1 hour tureen veal vinegar vol-au-vent wine yolks
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Sayfa 244 - The cauliflowers, it may be said, must be divided into small bunches. Put all these into the pickle raw, and at the end of the season, when there have been "added as many of the vegetables as could be procured, store it away in jars, and tie over with bladder. As none of the ingredients are boiled, this pickle will not be fit to eat till 12 months have elapsed.
Sayfa 237 - Mince a little cold veal and ham, allowing one-third ham to two-thirds veal ; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puff-paste ; roll rather thin, and cut it into round or square pieces ; put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown. They may be also baked in patty-pans : in that case, they should be brushed over with the yolk of an egg...
Sayfa 31 - For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it, put it into cold water for an hour, which improves the colour.
Sayfa 311 - Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter. This fish is often used as a garnishing.
Sayfa 199 - Put them in a stew-pan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use. When cold, tie down with bladder, and keep in a dry place; they will remain good for a length of time, and are generally considered excellent for flavoring stews and other...
Sayfa 87 - ... to keep them down; tie a paper over them, and put them in a warm place till they are yellow; then wash them and set them over the fire in fresh water, with a very little salt, and another cabbage-leaf over them; cover very closely, but take care they do not boil. If they are not a fine green, change the water again, cover them as before, and make them hot. When they are a good colour, take them off the fire and let them cool; cut them in quarters, take out the seeds and pulp, and put them into...
Sayfa 246 - Put the pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a large pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nostrils and ears, wash the pig in cold water, and wipe it thoroughly dry. Take off the feet at the first joint, and loosen and leave sufficient skin to turn neatly over. If not to be...
Sayfa 340 - If a dried one, and rather hard, soak it at least for 12 hours previous to cooking it; if, however, it is fresh from the pickle, 2 or 3 hours will be sufficient for it to remain in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry,...
Sayfa 94 - ... preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, and mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from...
Sayfa 237 - To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar ; put it back into the oven to set the glaze, and, in a few minutes, it will be done. Great care should be taken that the paste does not catch or burn in the oven, which it is very liable to do after the icing is laid on. Sufficient....