Catherine Owens New Cook book
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In our eReader you can find the full English version of the book. Read Catherine Owens New Cook book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Catherine Owens New Cook book
What reading level is Catherine Owens New Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
FISH.
SALMON WITH GREEN DUTCH SAUCE. Take a piece of salmon two inches in thickness, if for a small family; put it on a plate, tie it in a napkin and put both in a saucepan of boiling water in which is plenty of salt four tcaspoonf uls to each quart, and a tablespoonful of vinegar boil twenty minutes ; serve on a^uapkin. ; gar- nish with parsley and lemon, or slices of cucumber, with green Dutch sauce (see recipe) in a sauce-boat.
BROILED SALMON, CAPER SAUCE. The steaks should be an inch thick ...; dip each piece in flour, put it on a hot greased gridiron, turn it often for fifteen minutes, when it should be of a fine pale brown. Serve caper sauce (see recipe) in a boat.
CRIMPED COD MASKED WITH OYSTER SAUCE.
Take two or three pounds of codfish crimped, if possible lay on a plate set on a napkin ; tie up the four corners, and put it into as much boiling water as will cover it, with one level tablespoonful of salt and the same of vinegar to the quart of water.
Scald two dozen oysters in their own liquor ; let them get firm, but they must not boil ; put a strainer on a bowl ; pour them into it.
What to read after Catherine Owens New Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
FISH.
SALMON WITH GREEN DUTCH SAUCE. Take a piece of salmon two inches in thickness, if for a small family; put it on a plate, tie it in a napkin and put both in a saucepan of boiling water in which is plenty of salt four tcaspoonf uls to each quart, and a tablespoonful of vinegar boil twenty minutes ; serve on a^uapkin. ; gar- nish with parsley and lemon, or slices of cucumber, with green Dutch sauce (see recipe) in a sauce-boat.
BROILED SALMON, CAPER SAUCE. The steaks should be an inch thick ...; dip each piece in flour, put it on a hot greased gridiron, turn it often for fifteen minutes, when it should be of a fine pale brown. Serve caper sauce (see recipe) in a boat.
CRIMPED COD MASKED WITH OYSTER SAUCE.
Take two or three pounds of codfish crimped, if possible lay on a plate set on a napkin ; tie up the four corners, and put it into as much boiling water as will cover it, with one level tablespoonful of salt and the same of vinegar to the quart of water.
Scald two dozen oysters in their own liquor ; let them get firm, but they must not boil ; put a strainer on a bowl ; pour them into it.
What to read after Catherine Owens New Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
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