The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most Economical Plan for Private Families; Containing Also a Complete System of Cookery for Catholic Families (Google eブックス)
R. Cadell, 1845 - 424 ページ
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Allspice Anchovy bake Beef Black Pepper boiling water bread Bread-crumbs broiled Broth brown Butter Cayenne Cayenne Pepper Celery chopped clean cold water Cook Cookery cover Curry Powder dish drachm dressed Dutch oven Eggs Epicure Eschalot Fish flavour flour Forcemeat fresh fried garnish gently grated Gravy hair-sieve half a pint half an ounce Hash Herbs hour inch juice keep Lemon Lemon-Peel let it boil liquor Meat melted butter milk minced minutes Mock Turtle Mushroom Catchup Mutton nice Nutmeg Onions ounce of Butter ounces Oysters palate Parsley Pease peel pepper and salt Pickle pieces Port Wine Potatoes Poultry pound Powder Pudding Puff Paste quantity quart quarter Receipt relish roast Sauce sauce-pan savoury season sieve skim slices Soup Spice spoon stew stew-pan stir Stomach strain Sugar Sweet table-spoonful taste tea-spoonful tender thick thicken Veal Vinegar warm wash Wine yolk
19 ページ - How charming is divine Philosophy! Not harsh and crabbed, as dull fools suppose, But musical as is Apollo's lute, And a perpetual feast of nectar'd sweets, Where no crude surfeit reigns.
20 ページ - At supper this night he talked of good eating with uncommon satisfaction. "Some people," said he, "have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it that he who does not mind his belly will hardly mind anything else.
303 ページ - Put no water at all ; For it maketh things small, Which, lest it should happen, A close cover clap on. Put this pot of Wood's metal...
22 ページ - Johnson's own notions about eating however were nothing less than delicate : a leg of pork boiled till it dropped from the bone, a veal pie with plums and sugar, or the outside cut of a salt buttock of beef, were his favourite dainties : with regard to drink, his liking was for the strongest, as it was not the flavour, but the effect he sought for, and professed to desire ; and when I first knew him, he used to pour capillaire into his Port wine.
162 ページ - Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours ; the surest way to know- when they are done enough, is to draw out a...
22 ページ - I never knew any man who relished good eating more than he did. When at table, he was totally absorbed in the business of the moment; his looks seemed rivetted to his plate; nor would he, unless when in very high company, say one word, or even pay the least attention to what was said by others, till he had satisfied his appetite...
306 ページ - V\i« trimmings and stuffing into a stewpan with a pint and a half of broth or water, let it boil half an hour, and then rub it through a sieve : — put half an ounce of butter into a stewpan; as it melts, mix a tablespoonful of flour with it, stir it over the fire a few minutes, then mix the gravy with it by...
303 ページ - Take a knuckle of veal ; You may buy it, or steal. In a few pieces cut it : In a stewing pan put it. Salt, pepper, and mace Must season this knuckle ; Then* what's join'd to a place, With other herbs muckle ; That, which kill'd king Willf: And what never stands still J.