A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy / by Alexis Soyer, author of "The modern housewife," etc., etc.
- Alexis Soyer
- Date:
- 1858
Licence: Public Domain Mark
Credit: A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy / by Alexis Soyer, author of "The modern housewife," etc., etc. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
13 results
- Found on image 62 / 216 (page 48)…d of rice, at the cost of twopence-halfpenny, when added, is a great improvement; or half-a-pint of split peas, or barley, or a pint of white haricot beans, or a pint of Indian meal soaked the over-niglit, or a little flour to make the gravy or broth thick. It may be varied in several ways; but the chief ...
- Found on image 93 / 216 (page 79)…im, or it will boil over. Red cabbage may be used the same way, only adding half a pint of vinegar, and if beef, two ounces of dripping. 202. Haricot beans and other pulse may bo done precisely tbs same way. In fact, all dried pulse may be here used, and I cannot too strongly recommend both the dried har...
- Found on image 93 / 216 (page 79)…other pulse may bo done precisely tbs same way. In fact, all dried pulse may be here used, and I cannot too strongly recommend both the dried haricot beans and lentils. I have also latterly tried the dried green pea, well soaked for twenty hours, and dressed as haricots and lentils. 1 find that one pint ...
- Found on image 98 / 216 (page 84)…oes, cut in slices, and bake as before. No. 3, with Peas.—Proceed as before, only adding about one quart of good green peas, previously boiled; broad beans maybe used the same way. No. 4.—Kemains of cooked meat may be done the same way, but it will take less time to cook. No. 5. •— Calves’, or any brains...
- Found on image 110 / 216 (page 96)…utton —Proceed as for beef, time according to size, putting under a Yorkshire pudding, or some rice boiled with curry in it, or boiled French haricot beans, which I have used for a change now and then. I also put a piece of pudding- paste, half way up the knuckle of a leg of mutton, which pre- vents it ge...
- Found on image 125 / 216 (page 111)…d boil till tender; drain, and serve, with a piece of butter put on the dish. If mint or savory is liked, add it while boiling. 290. Broad or Windsor Beans.—The appearance of this vegetable is generally spoiled because it is boiled with a piece of bacon; they ought to be boiled alone like the peas, and very f...
- Found on image 125 / 216 (page 111)…fast, and if young do not take longer. They should be served with parsley and butter. When the skin is wrinkled they are lone. 291. French and Kidney Beans.—Head, tail, and string them; cut them down in thin strips, or in the middle, throw them into boiling water, in which a little more salt than usual has been...
- Found on image 171 / 216 (page 157)…—Beetroot, onions, potatoes, celery, cucumbers, lentils, haricots, succory, or barbe-de-capucin, winter cress, burnet, tansey, marigold, peas, French beans, radish, cauliflower; all the above may be used judiciously in salad, if properly seasoned, according to the following directions:— 435a. Haricot ancl...
- Found on image 171 / 216 (page 157)…oonful of mustard. Cucumbers.—Cut in thin slices on a plate, with salt, pepper, oil, and vinegar in proportion to the above directions. G-reen French Beans.—When cold put into a bowl, with some tarragon, chervil, and chopped chives, dressed as before. Brussels Sprouts, the same way. 437. Potatoes.—If any remai...
- Found on image 189 / 216 (page 175)… in general, the eye can «oon detect the glowing freshness, which nature deposits upon such delicate articles of food :is peas, asparagus, cucumbers, beans, spinach, salads of all kinds; any of the above will not keep fresh after being cut, longer than twenty-four hours, during the summer, and twice that ...
- Found on image 206 / 216 (page 192)…to receipts. Bacon, observations on curing,p. 32 Bread, brown rye . 408 Batter 4C2 „ • cottage . . 403 „ for toad in the hole . 461 „ crumb . • . 452 Beans, see Vegetables „ keeping. • . 409 Beef, to choose at market, p. 171 „ milk • . 404 »> a-la-mode . . .191 „ „ plainer . 405 It plainer .... 192 „ ,, r...
- Found on image 210 / 216 (page 196)… for , 91 Sweet, p. 12S Cottage . 90 Plum . . ; . 334 Semi . . . 207 Mould . . . • . 335 Fruit . . . • o3 5A Salads, on, p. 155 Curd milk . . • . 336 Beans, French . 4S6 Cocoa-nut . » • . 337 „ Haricot and lentil [ o 5 A Plain rice . . • . 338 Beet-root . 436 Spotted dick . t . 339 Brussels sprouts . 436 ...
- Found on image 212 / 216 (page 198)… Artichokes, Jerusalem . 277 Parsnip .... 281 „ with cheese sauce 293 Sea kale 284 Asparagus .... 2S3 Spinach 2S8 „ sprew . 283 Savoys . . . 285, 287 Beans, broad 290 Sprouts . ... 280 „ Windsor . 290 „ Brussels . 293 „ French and kidney . 291 Sweet docks ... 2 9GA Beet, red and white 282 Swedes 279 Broco...
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