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 i
... Fruit and Herbs , which are the Productions of a FARM , or from any Foreign Parts . Contained in LETTERS , and taken from the Performances of the most polite Proficients in moft Parts of EUROPE . Now publifh'd for the Good of the ...
... Fruit and Herbs , which are the Productions of a FARM , or from any Foreign Parts . Contained in LETTERS , and taken from the Performances of the most polite Proficients in moft Parts of EUROPE . Now publifh'd for the Good of the ...
Pagina 42
... Fruit : for in it- felf it carries no Flavour that will be pre- dominant over that of another Fruit . Of Syrup of Raspberries , Currans , or other Fruits . From the fame . T HESE Syrups are made like the for- mer , by preffing out the ...
... Fruit : for in it- felf it carries no Flavour that will be pre- dominant over that of another Fruit . Of Syrup of Raspberries , Currans , or other Fruits . From the fame . T HESE Syrups are made like the for- mer , by preffing out the ...
Pagina 74
... Fruits are ripe , you can have any Apples near ripe , pare them , and flice them free from the Core , and stew them in as much Water as will cover them , and their weight in fine Sugar , till by boiling and stirring , the whole becomes ...
... Fruits are ripe , you can have any Apples near ripe , pare them , and flice them free from the Core , and stew them in as much Water as will cover them , and their weight in fine Sugar , till by boiling and stirring , the whole becomes ...
Pagina 86
... Fruits , ftirring them well till they partake cnough of the preferv'd Fruit's tafte , and then serve them up , in China Bafons , cold , in a Defert , without any Ornament of Flowers . Te To make Sweet - meat Cream . From the fame 86 The ...
... Fruits , ftirring them well till they partake cnough of the preferv'd Fruit's tafte , and then serve them up , in China Bafons , cold , in a Defert , without any Ornament of Flowers . Te To make Sweet - meat Cream . From the fame 86 The ...
Pagina 95
... Fruit , which are not noble e- nough to be brought to the Table , twift off their Crowns , and pare them ; then slice them , and put them into a Syrup of Water , Sugar , and Pippins ; and boil them with half their quantity of Sugar ...
... Fruit , which are not noble e- nough to be brought to the Table , twift off their Crowns , and pare them ; then slice them , and put them into a Syrup of Water , Sugar , and Pippins ; and boil them with half their quantity of Sugar ...
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.