 | William Kitchiner - 1823 - 738 pages
...gently till perfectly tender,!s e. about three hours ; then take out the Cheek, divide it into handsome pieces, fit to help at table; skim and strain the gravy ; melt an ounce ancl a half of butter in a stewpan, stir into it as much flour as it will take up, mix with it by degrees... | |
 | William Kitchiner - 1825 - 390 pages
...gently till perfectly tender, ie about three hours ; then take out the cheek, divide it into handsome pieces, fit to help at table ; skim and strain the gravy ; melt an ounce and a half of butter into a stewpan, stir into it as much Sour as it will take up, mix with it by degrees a pint and a half... | |
 | William Kitchiner - 1836 - 432 pages
...gently till perfectly tender, ie about three hours ; then take out the Cheek, divide it into handsome pieces, fit to help at table ; skim, and strain the gravy ; melt an ounce and a half of butter in a ttew-pan ; stir into it as much flour as it will take up ; mi* with it by degrees a pint and a half... | |
 | Esther Copley - 1838 - 514 pages
...four inches. Skim and strain the gravy. Melt in a clean stew-pan an ounce and a half of butter, with as much flour as it will take up. Mix with it by degrees, a pint and a half of the gravy, flavoured with a large spoonful of Tarragon vinegar, one of catsup, and one of port wine. Simmer a... | |
 | Robert Kemp Philp - 1856 - 372 pages
...perfectly tender, about three hours ; then take out the cheek, divide it into pieces, fit to help attable ; skim, and strain the gravy ; melt an ounce and a half of butter in a stew pan ; stir into it as much flour as it will take up ; mix with it by degrees a pint and a half... | |
 | Robert Kemp Philp - 1858 - 454 pages
...tender, about three hours : then take out the cheek, divide it into pieces, fit to help at table; Bkim, and strain the gravy ; melt an ounce and a half of butter in a stew pan ; stir into it as much flour as it will take up ; mix with it by degrees a pint and a half... | |
 | Robert Kemp Philp - 1861 - 354 pages
...pieces suitable for the table; skim and strain the gravy y melt an ounce and a half of butter in the stew-pan; stir into it as much flour as it will take up; mix it by degrees with a pint and a half of the gravy; add to it a tablespoonful of elder vinegar, or mushroom... | |
 | Robert Kemp Philp - 1865 - 410 pages
...desire. Let it stew gently till perfectly tender, about three hours; then take out the cheek, divide into pieces fit to help at table ; skim, and strain the...it by degrees a pint and a half of the gravy ; add a tablespoonful of mushroom or walnut ketchup, or port wino, and boil a short time. Serve up in a soup... | |
 | 1869 - 430 pages
...Let it stew gently till perfectly tender, about three hours ; then take out the cheek, divide into pieces fit to help at table ; skim, and strain the...it by degrees a pint and a half of the gravy ; add a tablespoonful of mushroom or walnut ketchup, or port wine, and boil a short time. Serve up in a soup... | |
 | 1903 - 456 pages
...Let it stew gently till perfectly tender, about three hours ; then take out the cheek, divide into pieces fit to help at table ; skim and strain the...it by degrees a pint and a half of the gravy ; add a teaspoonful of mushroom or walnut ketchup, or port wine, and boil a short time. Serve up in a soup... | |
| |
Let it stew gently till perfectly tender, about three hours ; then take out the cheek, divide into pieces fit to help at table ; skim, and strain the gravy ; melt an ounce and a half of butter in a stewpan ; stir into it as much flour as it will take... 
