Miss Leslies New Cookery book
Miss Leslies New Cookery book
The book Miss Leslies New Cookery book was written by author Here you can read free online of Miss Leslies New Cookery book book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Miss Leslies New Cookery book a good or bad book?
Where can I read Miss Leslies New Cookery book for free?
In our eReader you can find the full English version of the book. Read Miss Leslies New Cookery 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 Miss Leslies New Cookery book
In our eReader you can find the full English version of the book. Read Miss Leslies New Cookery 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 Miss Leslies New Cookery book
What reading level is Miss Leslies New Cookery book book?
To quickly assess the difficulty of the text, read a short excerpt:
Take two pounds of the lean of veal, or of very nice beef. Cut it into small bits, and lay it in a sauce-pan with only as much water as will cover it. Stew it slowly, (skimming it well) till the meat is all rags. Then strain the gravy, and thicken it with some bits of fresh butter dredged all over with browned flour, 324: MISS LESLIE'S NEW COOKERY BOOK:.
and give it another simmer. You may flavor it with any seasoning you like.
For made gravies, you can use any small pieces of fresh meat that h...as never been cooked, and the feet of calves and pigs. Boil in it also such ve- getables as you like, cut small. Strain out every thing before it goes to table. For gravies, use nothing that has been cooked before. They will not add to its goodness, but only render it flat and washy.
White gravy is made with fresh veal boiled in milk; and after straining, thickened arrow-root, or rice flour, mixed with fresh butter, if real cream cannot be obtained.
MUSHROOM CATCHUP. Let the mush- rooms be large and freshly-gathered, for they soon become worm-eaten if not speedily salted.
What to read after Miss Leslies New Cookery book?
You can find similar books in the "Read Also" column, or choose other free books by Leslie Eliza to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Take two pounds of the lean of veal, or of very nice beef. Cut it into small bits, and lay it in a sauce-pan with only as much water as will cover it. Stew it slowly, (skimming it well) till the meat is all rags. Then strain the gravy, and thicken it with some bits of fresh butter dredged all over with browned flour, 324: MISS LESLIE'S NEW COOKERY BOOK:.
and give it another simmer. You may flavor it with any seasoning you like.
For made gravies, you can use any small pieces of fresh meat that h...as never been cooked, and the feet of calves and pigs. Boil in it also such ve- getables as you like, cut small. Strain out every thing before it goes to table. For gravies, use nothing that has been cooked before. They will not add to its goodness, but only render it flat and washy.
White gravy is made with fresh veal boiled in milk; and after straining, thickened arrow-root, or rice flour, mixed with fresh butter, if real cream cannot be obtained.
MUSHROOM CATCHUP. Let the mush- rooms be large and freshly-gathered, for they soon become worm-eaten if not speedily salted.
What to read after Miss Leslies New Cookery book?
You can find similar books in the "Read Also" column, or choose other free books by Leslie Eliza to read onlineMoreLess
Write Review:
Guest
Read Also
7 / 10
7 / 10
User Reviews: