A Practical Treatise on the Choice and Cookery of FishLongman, Brown, Green and Longmans, 1854 - 291 pagina's |
Overige edities - Alles bekijken
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 broth brown bruised mace butter rolled carp cast chopped clarified butter clean codfish cold colour common pepper conger cooked cookery Cornubian sauce crab cream cutlets dish dressed dripping eaten 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 little cayenne lobster mackerel manner mixed mussels mustard nutmeg onions oven oysters pepper and salt pickle piece of butter Pilchards plain melted butter portion pounds weight prawns prepared previously quantity Red mullets rolled in flour rubbed salmon scales season with cayenne serve shells shrimps side skin sliced lemon slime soup spawn stew stewpan sweet herbs tail throw turbot vinegar whilst wine