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" Venison :, current jelly warmed ; or half a pint of red wine, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes ; or half a pint of vinegar, and a quarter of a pound of sugar, simmered to syrup. "
The Practice of Cookery, Pastry, and Confectionary - Pagina 34
di Mrs. Frazer - 1820 - 312 pagine
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The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1774 - 458 pagine
...wine, with a quarter .of a pound of fugar, fimmered over a clear fire for five or fix mi. jiuiesj or half a pint of vinegar, and a quarter of a pound of jfugar, flmmered'till it is a fyrup. -Î0 roaß mutton^ vfiiifàn faßian, TAKE a hind-quarter of fat...
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The art of cookery, made plain and easy, by a lady [H. GLasse].

Hannah Glasse - 1780 - 352 pagine
...red wine, with a quarter of a pound of fugar, fimmered over a clear fire for five or fix minutes : or half a pint of vinegar, and a quarter of a pound of fugar, ummered till it is a fyrup. To r в aß JMutton, Vcnifbn Fafliion. TAKE a hind-quarter of fat...
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The London Art of Cookery, and Housekeeper's Complete Assistant: On a New ...

John Farley - 1787 - 520 pagine
...red wine, with a quarter of a pound of fugar, fimmered over a clear fire for five or fix minutes; or half a pint of vinegar, and a quarter of a pound of fugar, limmered till it be a fyrup. Gravies. AS gravy-beef is not always to be procured, efpecially...
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The practice of cookery, pastry, confectionary, pickling, preserving, &c

mrs. Frazer - 1820 - 330 pagine
...Squeeze in the juice of a lemon before it is served up.— For other sauces, see Fish. Sauces for roasted Take half a pound of currant jelly dissolved in a...other sauces, see Venison. > Sauce for roasted Meat. [ ....:• : av-i 1 Wash an anchovy very clean, and put to it a glass of red wine, a little strong...
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The Frugal Housewife, Or, Experienced Cook: Wherein the Art of Dressing All ...

Susannah Carter - 1822 - 182 pagine
...red wine, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes ; or half a pint of vinegar, and a quarter of a pound of sugar, simmered to syrup. To roast Mutton Venison fashion. Take a hind quarter of fat mutton, and cut the leg like a haunch...
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The Economist and General Adviser: Containing Papers on the ..., Volume 1

1825 - 538 pagine
...red wine, with a quarter of a pound of sugar simmered over a clear fire for five or six minutes ; or half a pint of vinegar, and a quarter of a pound of sugar simmered till it is a syrup. DOMESTIC MEDICINE. FOR SCORBUTIC BLOTCHES. Take two or three handsful of water-cresses...
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Mrs. Ellis's Housekeeping Made Easy, Or, Complete Instructor in All Branches ...

Sarah Stickney Ellis - 1843 - 120 pagine
...red wine, with a quarter of a pound of sugar simmered over a clear fire for five or six minutes ; or half a pint of vinegar and a quarter of a pound of sugar, simmered to syrup. The venison that is left after roasting may be hashed, and stewed with currant jelly, when it...
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The practical cook, English and foreign, by J. Bregion and A. Miller

Joseph Bregion - 1845 - 592 pagine
...red wine, with a quarter of a pound of sugar simmered over a clear fire for five or six minutes; or half a pint of vinegar, and a quarter of a pound of sugar simmered till it is a syrup. TRUFFLE SAUCE. — Cut a truffle into small dices; do them in butter, moisten them...
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Jane Grigson's Fruit Book

Jane Grigson - 2007 - 558 pagine
...red wine with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes; or half a pint of vinegar, and a quarter of a pound of sugar simmered till it is a syrup.' 1817 - Dr Kitchiner: Wine sauce for venison or hare. 'A quarter of a pint of claret...
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