Modern Cookery for Private Families: Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and ExplainedLongman, Green, Longman, Roberts, and Green, 1864 - 643 pages |
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Autres éditions - Tout afficher
Modern Cookery, for Private Families: Reduced to a System of Easy Practice ... Eliza Acton Affichage du livre entier - 1863 |
Modern Cookery, for Private Families: Reduced to a System of Easy ..., Volume 1 Eliza Acton Affichage du livre entier - 1855 |
Modern Cookery for Private Families: Reduced to a System of Easy Practice in ... Eliza Acton Affichage d'extraits - 1966 |
Expressions et termes fréquents
anchovies bacon baked béchamel beef black pepper boiling water bones bread bread-crumbs broiled broth brown gravy calf's carrots catsup cayenne cayenne pepper Chapter chili vinegar chopped clean cold water colour cooked cream crumbs cutlets delicate dessertspoonful dish drain dressed eggs ENTREMETS eschalots excellent fillet fish flavour flesh flour forcemeat four ounces fowl fresh butter fried gently gravy half a pint heat hour joint juice lemon lemon-juice lightly little salt mace meat melted butter milk minced minutes mixed mushroom catsup mutton nutmeg onions ounces ounces of butter oven oysters pared parsley pint port wine pudding quantity quart receipt rind roast round salad saltpetre saltspoonful saucepan season sent to table served simmer skin slices soup spoonful stewed stewpan stir strained sufficient sugar tablespoonful teaspoonful tender thick thickened tureen veal veal gravy vinegar wash white pepper white sauce yolks
Fréquemment cités
Page 198 - ... it boils draw it to the side of the stove and let it simmer gently for at least five hours. Carrots, mashed turnips, or cabbages, are usually served with boiled beef; and horse-radish stewed for ten minutes in equal parts of vinegar and water, then pressed well from them, and mixed with some rich melted butter, is a good sauce for it.
Page 137 - Two large potatoes, passed through kitchen sieve Unwonted softness to the salad give ; Of mordent mustard, add a single spoon, 'Distrust the condiment which bites so soon ; But deem it not, thou man of herbs, a fault, To add a double quantity of salt...
Page 142 - ... of the knife, which they fancy this mode imparts, break them small instead. Young celery alone, sliced and dressed with a rich salad mixture, is excellent ; it is still in some families served thus — always with roast fowls.
Page 254 - Every one knows how different is the taste of fresh dry salt from that of salt in a dissolved state. Therefore, change the salt often ; once in four or five days. Let it melt and sink in, but let it not lie too long.
Page 324 - Melt in a clean saucepan a slice of good butter, with a few spoonsful of milk, or, better still, of cream ; put in the potatoes after having sprinkled some fine salt upon them, and stir the whole over a gentle fire with a wooden spoon until the ingredients are well mixed, and the whole is very hot. It may then be served directly, or heaped high in a dish, left rough on the surface, and browned before the fire ; or it may be pressed into a well-buttered mould of handsome form, which has been strewed...
Page 61 - Cod-fish fried. — Cut the middle or tail of the fish into slices nearly an inch thick, season them with salt and white pepper or Cayenne, flour them well, and fry them of a clear equal brown on both sides ; drain them on a sieve before the fire, and serve them on a well-heated napkin, with plenty of crisped parsley round them. Or, dip them into beaten egg, and then into fine crumbs mixed with a seasoning of salt and pepper (some cooks add one of minced herbs also,) before they are fried. Send melted...
Page 229 - CUTLETS. (ENTREE.) fine bread-crumbs, seasoned with salt, cayenne, grated lemonrind, and mace ; fry them in butter of a fine light brown, arrange them in a dish, placing them high in the centre, and pour under them a gravy made in the pan, thickened with mushroom powder, and flavoured with lemon-juice ; or, in lieu of this, sauce them with some rich brown gravy, to which a glass of sherry or Madeira has been added. When it can be done conveniently, take as many slices of a cold boiled tongue, as...
Page 250 - ... wide with the point of a sharp knife, before the joints are laid to the fire. The skin of the leg also is just cut through in the same manner. This is done to prevent its blistering, and to render it more easy to carve, as the skin (or crackling) becomes so crisp and hard in the cooking, that it is otherwise sometimes difficult to divide it. To be at any time fit for table, pork must be perfectly sweet, and thoroughly cooked ; great attention also should be given to it when it is in pickle, for...
Page x - Fcp. 8vo. with Plates and Woodcuts, 7s. 6d. cloth. " The whole of Miss Acton's recipes, ' with a few trifling exceptions, which are scrupulously specified, are confined to such as may be perfectly depended on from having been proved beneath our own roof, and under our own personal inspection.
Page 419 - A small slice of fresh butter stirred into it when it is sweetened will be an acceptable addition; grated nutmeg, or cinnamon in fine powder, may be substituted for lemon-rind.