A practical treatise on the choice and cookery of fishLongman, Brown, Green, and Longmans, 1854 - 291 pagina's |
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A Practical Treatise on the Choice and Cookery of Fish Piscator William Hughes Geen voorbeeld beschikbaar - 2023 |
Veelvoorkomende woorden en zinsdelen
allspice anchovy anchovy sauce backbone bake baking-dish belly body boiled bones bream broil brown butter rolled carp cast chopped clarified butter clean colour common pepper conger cooked cookery Cornubian sauce crab cream cutlets dish dressed dripping eaten Edition eels egg and bread-crumbs extract fins flavour flesh forcemeat fresh fried parsley Garnish with fried Garnish with sliced gravy Gurnards hake head horseradish ketchup kind of fish lampreys latter let the whole ling liquor lobster mackerel manner mixed morocco mussels mustard nutmeg onions oven oysters parsley pepper and salt pickle piece of butter Pilchards plain melted butter portion Post 8vo pounds weight prepared previously price 58 quantity rolled in flour rubbed salmon scales season with cayenne serve shells shrimps side skin sliced lemon slime soup spawn stew stewpan sweet herbs tail turbot vinegar vols whilst Woodcuts
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