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" When wanted for dressing, cut off the fore legs at the first joint, raise the skin of the back, and draw it over the hind legs. Leave the tail whole, then draw the skin over the back, and slip out the fore legs. Cut the skin from the neck and head, skin... "
The Practice of Cookery, Pastry, and Confectionary - Pagina 18
di Mrs. Frazer - 1820 - 312 pagine
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The Universal Cook: And City and Country Housekeeper : Containing All the ...

Francis Collingwood, John Woollams - 1792 - 512 pagine
...turned clofc to the leas. "O To trufs a Hare. CUT off the four legs at the firft joint, raife the (kin of the back, and draw it over the hind legs. Leave the tail whole, draw the fkin over the back, and flip out the fore legs. Cut the fkin off the neck and head ; but take care...
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The practice of cookery, pastry, confectionary, pickling, preserving, &c

mrs. Frazer - 1820 - 330 pagine
...feathers of the tail in the rump when roasted. In the same manner truss all kinds of game. H ares.— Cut the legs off at the first joint, raise the skin of the back, and dratv it over the hind legs. Leave the tail whole, draw the skin over the back, and slip out the forelegs....
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A Modern System of Domestic Cookery: Or, The Housekeeper's Guide, Arranged ...

M. Radcliffe - 1823 - 728 pagine
...the legs in the manner as in trussing a fowl for boilling. Hares. — Having cut off the four legs at the first joint, raise the skin of the back, and...tail whole, draw the skin over the back, and slip oat the fore legs. Cut the skin off the neck and head ; but take care to leave the ears on, and mind...
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Modern Domestic Cookery, and Useful Receipt Book,: Adapted for Families in ...

William Augustus Henderson - 1828 - 394 pagine
...Wheat ears, and other small birds, must be done in the same manner. Hares. HAVING cut off the four legs at the first joint, raise the skin of the back, and...whole, draw the skin over the back, and slip out the fore-legs. Cut the skin off the neck and head ; but take care to leave the ears on, and mind to skin...
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Tegg's handbook for emigrants

Thomas Tegg - 1839 - 228 pagine
...hour. They are served with bread sauce. HARES*.—Cut off all the legs at the first joint: separate the skin of the back, and draw it over the hind legs : then draw it over the fore legs and head—separating it with a knife where necessary. Cut the under...
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The Cook's Own Book, and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - 1840 - 400 pagine
...and hang it up. When wanted for dressing, cut off the four legs at the first joint, raise the ekin of the back, and draw it over the hind legs ; leave the tail whole, then draw the skin over the back, and slip out the four legs ; cut it from the neck and head ; skin...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - 1842 - 402 pagine
...wipe it well, put in a little pepper, and hang it up. When wanted for dressing, cut off the four legs at the first joint, raise the skin of the back, and...draw it over the hind legs; leave the tail whole, then draw the skin over the back, and slip out the four legs; cut it from the neck and head; skin the...
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Every Lady's Book: An Instructor in the Art of Making Every Variety of Plain ...

Mrs. T. J. Crowen - 1845 - 160 pagine
...same as geese, with the exception that all the fat is to remain. RABBITS. — Cut off the four legs at the first joint, raise the skin of the back and draw it over the hind legs ; leave the tail on them, draw the skin over the back and slip out the fore legs, cut it from the neck and head ; cut...
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Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families

William Augustus Henderson - 1847 - 466 pagine
...ears, and other small birds, must be done in the same manner. \ Hares. HAVING cut off the four legs at the first joint, raise the skin of the back, and draw it over the hind legs, the tail whole, draw the skin over the back, 30 and slip out the fore-legs. Cut the skin off the neck...
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The young woman's book: a useful manual for everyday life

Laura Valentine - 1877 - 326 pagine
...tureen, with another of bread sauce. To Truss a Hare.— When wanted for dressing, cut off the fore legs at the first joint, raise the skin of the back, and...draw it over the hind legs. Leave the tail whole, then draw the skin over the back, and slip out the fore legs. Cut the skin from the neck and head,...
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