The Country Housewife and Lady's Director, in the Management of a House, and the Delights and Profits of a Farm: Part II Including a Great Variety of the Most Curious Receipts ... To which is Added from a Poulterer in St. Jame's-Market, the Manner of Trussing All Sorts of Poultry ...D. Browne and T. Woodman, 1732 - 188 pagina's |
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Pagina 20
... Dish . M AKE a Batter of Eggs and Flower , Crumbs of Bread , and a little Mace , beaten fine . Stew fome large Oyfters in their own Liquor gently , and wipe them dry , and flower them : dip them , after this , in the Batter , and fry ...
... Dish . M AKE a Batter of Eggs and Flower , Crumbs of Bread , and a little Mace , beaten fine . Stew fome large Oyfters in their own Liquor gently , and wipe them dry , and flower them : dip them , after this , in the Batter , and fry ...
Pagina 26
... Dish , lay fome Butrer , in pieces , upon it ; and ftrew on that , a little Pepper and Salt . Then cut your Sturgeon ... Dishes , or to be ferved by themselves . T AKE middle - fiz'd Sea - Crabs ; break the Claws , and pick them ; then ...
... Dish , lay fome Butrer , in pieces , upon it ; and ftrew on that , a little Pepper and Salt . Then cut your Sturgeon ... Dishes , or to be ferved by themselves . T AKE middle - fiz'd Sea - Crabs ; break the Claws , and pick them ; then ...
Pagina 30
... Dish , putting fome bits of Butter , on the bottom Pafte , with fome Salt and Pepper , at difcretion . Then fcale and gut your Carp , and wash it with Vinegar , and dry it well ; and make the following Pudding for the Belly of the Carp ...
... Dish , putting fome bits of Butter , on the bottom Pafte , with fome Salt and Pepper , at difcretion . Then fcale and gut your Carp , and wash it with Vinegar , and dry it well ; and make the following Pudding for the Belly of the Carp ...
Pagina 39
... without the Crumbs , in Saucers ; as it is now the most common way in Noblemens Families to do Venison . But in the Dish with the artificial Shoulder of Venifon , D 4 1 Venison , put a ftrong Gravey of Beef ; Part II . 39 DIRECTOR .
... without the Crumbs , in Saucers ; as it is now the most common way in Noblemens Families to do Venison . But in the Dish with the artificial Shoulder of Venifon , D 4 1 Venison , put a ftrong Gravey of Beef ; Part II . 39 DIRECTOR .
Pagina 47
... Dishes , and fet them before the Fire , or in a declining Oven , which will make them . look of a Snow white ; when they are cool , put them in Boxes , or in crystal Bottles . To make Comfits of various Colours . From the fame . I F you ...
... Dishes , and fet them before the Fire , or in a declining Oven , which will make them . look of a Snow white ; when they are cool , put them in Boxes , or in crystal Bottles . To make Comfits of various Colours . From the fame . I F you ...
Overige edities - Alles bekijken
The Country Housewife and Lady's Director, in the Management of a House, and ... Richard Bradley Geen voorbeeld beschikbaar - 2019 |
The Country Housewife and Lady's Director, in the Management of a House, and ... Richard Bradley Geen voorbeeld beschikbaar - 2018 |
Veelvoorkomende woorden en zinsdelen
Anchovy bafte bake beat beaten Beef boil boil'd burnt Butter Butter Claret clean clofe cloſe Cloves cold Comfits Cream Currans Difh Diſh Drachm drefs dry'd Eggs elſe falt fame ferve it hot fhould fhred Fire firft firſt Fiſh Fleſh Flour fmall fome Pepper fome Salt fome Spice freſh fry'd ftew ftir ftrew ftrong fuch fweet Herbs fweet Marjoram Gallon garniſh gentle Oven gently Glaffes grated Gravey half a Pint Hertfordshire Juice Lard Lemon fliced Lemon-Peel Liquor little Salt Liver Mace Marjoram Marmalade Meat melted Muſhrooms muſt Mutton Nutmeg Onion Orange Orange-Flower-Water Ounces Oyfters Pafte pare paſs Paſte Pepper and Salt pickled Pieces pleaſe Pound preferve put fome Quart Rabbit ripe roafted roaſted Sauce ſerve Shallot Sieve Skewer Skin ſmall ſome ſtew Sugar powder'd ſweet Syrup tender thefe theſe thick trufs uſe Verjuice Vinegar waſh White Wine Yolks
Populaire passages
Pagina viii - The country gentleman and farmer's monthly director. containing necessary instructions for the management and improvement of a farm in every month of the year; wherein is directed the times and...
Pagina 32 - Those who like the full flavour of Onions only cut off the strings and tops (without peeling off any of the skins), put them into salt and water, and let them lie an hour ; then wash them, put them into a kettle with plenty of water, and boil them till they are tender : now skin them, pass them through a colander, and mix a little melted Butter with them. NB Some mix the pulp of Apples, or Turnips, with the Onions, — others add Mustard to them.
Pagina 7 - Hand, and passed thro' a Sieve, without bruising the Kernels of the Berries; add to every Gallon of Liquor three Pounds of Lisbon Sugar, and to the whole Quantity put an Ounce and a half of Ginger, sliced, and three quarters of an Ounce of Cloves; then boil this near an Hour, taking off the Scum, as it rises, and pour the whole to cool, in an open Tub, and work it with...
Pagina 94 - Tart of the Ananas, or Pine-Apple. From Barbadoes. Take a Pine-Apple, and twist off its Crown: then pare it free from the Knots, and cut it in Slices about half an Inch thick; then stew it with a little Canary Wine, or Madera Wine, and some Sugar, till it is thoroughly hot, and it will distribute its Flavour to the Wine much better than any thing we can add to it. When it is as one would have it, take it from the Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and bake it gently,...
Pagina viii - ... necessary Instructions for the Management and Improvement of a Farm in every Month of the Year. Wherein is directed the Times and Seasons proper for Ploughing and Sowing of all Sorts of Corn...
Pagina 20 - Meat, or dressed hot for the Table. The Sturgeon is a Fish commonly found in the Northern Seas; but now and then, we find them in our great Rivers; the Thames, the Severn and the Tyne. This Fish is of a very large size; even sometimes to measure eighteen Foot in length.