Dishes and Drinks: Or, Philosophy in the KitchenWard & Downey, 1887 - 285 pages |
Common terms and phrases
anchovies arrack beans beef bird black pepper boiling water bottle bowl Bret Harte broth butter chervil cloves coffee cold water condiment cook cookery Crown 8vo cucumber culinary curaçao delicate digestion dish drink eggs excellent extract fat bacon finely chopped fire fish flavour flesh flour fluid ounces four ounces French fresh frying George Sand Germany grains gravy half an ounce heat Jamaica keep kirschwasser kitchen lemon thyme liver lobster meat milk minutes mixed mixture mustard mutton nutmeg nutritive onions oven parsley peel pepper pickled pint pork potatoes powder prepared pudding Punch quantity quart quarter recipe roast salad salt sauce seed shalots simply slices soup sourcrout stew stir story sugar sweet tablespoonful tarragon teaspoonful tureen veal vegetables vinegar Walter Crane wash wine Worcester sauce yolks
Popular passages
Page 136 - MAKE a savoury jelly of calf s feet or a cow-heel, a piece of skate, or trimmings of turbot, with horseradish, lemonpeel, an onion, and a piece of lean bacon. When boiled to a jelly, strain it, and when cold take off the fat, keep back the sediment, and boil it up with a glass of white wine, the juice of a lemon, and the whisked whites and crushed shells of four eggs. Do not disturb it by stirring. When boiled, let it settle twenty minutes, and run it through a jelly-bag.
Page 20 - Mr. Molloy's style is crisp, and carries the reader along ; his portraits of the famous men and women of the time are etched with care, and his narrative rises to intensity and dramatic impressiveness as he follows the latter days of Queen Caroline.
Page 76 - ... to the boiling point. The moment this is accomplished the fire is raked out, the copper covered over, and the hams are allowed to remain in the water until it is nearly cold. In this manner they are several hours in cooking, and never are permitted to reach the boiling point.
Page 18 - With an engraved portrait of Victor Hugo. Crown 8vo., cloth. 6s. " Excellent. Mr. Smith tells the story of a brilliant but chequered ca-eer in his easy manner and with sympathetic discrimination.
Page 15 - The labour you have bestowed on this portion of English history is a proof of your sincerity, of your love of truth. I have not much faith in the accuracy of what we term history, and am prepared to believe that much that we learn tinder that name is not greatly better than fiction.
Page 85 - ... in the proportion of two parts of the former to one of the latter, and expressible by the symbol H2O.
Page 21 - Mr. Molloy's narrative is concise, and exhibits a wide acquaintance with the men and manners of the age. The anecdotes of...
Page 216 - Boil equal quantities of good new milk and water. Scrape down the chocolate According to the strength and quantity wanted, and take the milk and water off the fire. Throw in the chocolate and sugar, and mill it well and rapidly, that it may be served with the froth on it, and completely blended with the milk. It is now, even in this country, sometimes flavoured with vanilla. — Obs. Chocolate is sometimes made as gruel for delicate persons. Where much is used, it is thought an economical...
Page 138 - I became so sick of turtle in the course of two years that I could not bear the smell of it, although at the same time nothing else was to be had, and I was suffering actual hunger.