Mrs Rorers Philadelphia Cook book a Manual of Home Economics
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In our eReader you can find the full English version of the book. Read Mrs Rorers Philadelphia Cook book a Manual of Home Economics 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 Mrs Rorers Philadelphia Cook book a Manual of Home Economics
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When done, dish the liver. Put the butter in a frying-pan, stir it over the fire until a nice brown, add the flour; mix and strain the liquor from the other pan into this, which should be about a half-pint. Stir continually until it boils, then add the Worcestershire sauce, and mushroom catsup. Pour over and around the liver, and serve.
Beef's liver may be braised, but is never so nice as calf's liver.
136 PHILADELPHIA COOK BOOK STEWED LIVER i pound of calf's liver i pint of water i tablespoon ...ful of flour Salt and pepper to taste YL a small onion Cut the liver into slices, and again into pieces about two inches square. Put two tablespoonfuls of dripping in a frying-pan, add to it the flour, and stir until brown. Now add the water, stir constantly until it boils, pour it into a stewing-pan with the liver and onion, cover and simmer gently one hour ; add the salt and pepper, and serve.
LIVER AND BACON i pound of calf's liver ^ pound of bacon YZ teaspoonful of salt i tablespoonful of flour A dash of black pepper Cut the liver into thin slices and scald it ; wipe dry.
What to read after Mrs Rorers Philadelphia Cook book a Manual of Home Economics?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When done, dish the liver. Put the butter in a frying-pan, stir it over the fire until a nice brown, add the flour; mix and strain the liquor from the other pan into this, which should be about a half-pint. Stir continually until it boils, then add the Worcestershire sauce, and mushroom catsup. Pour over and around the liver, and serve.
Beef's liver may be braised, but is never so nice as calf's liver.
136 PHILADELPHIA COOK BOOK STEWED LIVER i pound of calf's liver i pint of water i tablespoon ...ful of flour Salt and pepper to taste YL a small onion Cut the liver into slices, and again into pieces about two inches square. Put two tablespoonfuls of dripping in a frying-pan, add to it the flour, and stir until brown. Now add the water, stir constantly until it boils, pour it into a stewing-pan with the liver and onion, cover and simmer gently one hour ; add the salt and pepper, and serve.
LIVER AND BACON i pound of calf's liver ^ pound of bacon YZ teaspoonful of salt i tablespoonful of flour A dash of black pepper Cut the liver into thin slices and scald it ; wipe dry.
What to read after Mrs Rorers Philadelphia Cook book a Manual of Home Economics?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
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