The complete servant, by Samuel and Sarah Adams |
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Página 66
and take off slice after slice of a moderate thickness , in the saine direction . - Or ,
you may cut through the middle of ... Cut off a thick outside slice from the upper
surface , the whole length , horizontally , and follow the cut . The delicious soft fat
...
and take off slice after slice of a moderate thickness , in the saine direction . - Or ,
you may cut through the middle of ... Cut off a thick outside slice from the upper
surface , the whole length , horizontally , and follow the cut . The delicious soft fat
...
Página 81
VENISON is chosen by its fat , which should be thick , clear , and bright . A kvife
stuck in under the shoulder or shank will shew whether it be sweet . If venison
looks green , or approaching to black , it is stale . The Joints of Venison are only
four ...
VENISON is chosen by its fat , which should be thick , clear , and bright . A kvife
stuck in under the shoulder or shank will shew whether it be sweet . If venison
looks green , or approaching to black , it is stale . The Joints of Venison are only
four ...
Página 85
TURBOT , when good , is thick , firm , and plump ; and the nose , and fins all
round the belly , tinged with a piok colour ; but if it has lost this beautiful tinge , or
if the belly be changed from a yellowish white to a blueish cast , the fish is either
stale ...
TURBOT , when good , is thick , firm , and plump ; and the nose , and fins all
round the belly , tinged with a piok colour ; but if it has lost this beautiful tinge , or
if the belly be changed from a yellowish white to a blueish cast , the fish is either
stale ...
Página 109
Mix the whites of eight eggs , a qnart of thick cream , and half a pint of sack ,
sweeten them to taste with double refined sugar . It may be perfumed with a little
musk or ambergris tied in a rag and stepped in a little cream . Whip it up with a
whisk ...
Mix the whites of eight eggs , a qnart of thick cream , and half a pint of sack ,
sweeten them to taste with double refined sugar . It may be perfumed with a little
musk or ambergris tied in a rag and stepped in a little cream . Whip it up with a
whisk ...
Página 210
Pare a lemon , cut it into thick slices , and divide these into small squares or dice ,
which mix with a quarter of a pint of melted butter . PARSLEY AND BUTTER .
Wash and pick the parsley , very carefully , boil it ten minutes with a tea - spoonful
...
Pare a lemon , cut it into thick slices , and divide these into small squares or dice ,
which mix with a quarter of a pint of melted butter . PARSLEY AND BUTTER .
Wash and pick the parsley , very carefully , boil it ten minutes with a tea - spoonful
...
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Términos y frases comunes
according applied attend beat become boil bottle brandy brush butter cask clean clear close cloth cold colour common cook cover directed distilled draw dress drops duties Edit eggs fermentation fine fire five footman four fresh gallons give given glass grains half hand head heat horses hour juice keep kind leaves legs lemon liquor master meat milk minutes months necessary never ounces paste person piece pint plate pound powder prepared preserve prevent Price proper quantity quarter quarts ready removed require salt servant serve side slices soap soft soon spirit Stairs stand stir strain Street sufficient sugar sweet Take taken thick thing till turn vessel vinegar Vols wanted warm wash week weight whole wine
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Página 121 - The sugar gives no disagreeable taste. This process is particularly valuable in making what is called Kippered Salmon ; and the fish preserved in this manner are far superior in quality and flavour to those which are salted or smoked. If desired, as much salt may be used as to give the taste that may be required ; but this substance does not conduce to their preservation.
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Información bibliográfica
| Título | The complete servant, by Samuel and Sarah Adams |
| Autor | Samuel Adams (servant.) |
| Publicado | 1826 |
| Procedencia del original | Universidad de Oxford |
| Digitalizado | 5 Jun. 2007 |
| Exportar cita | BiBTeX EndNote RefMan |