The book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook ...
The book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook ...
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In our eReader you can find the full English version of the book. Read The book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook ... 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 The book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook ...
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To quickly assess the difficulty of the text, read a short excerpt:
(Ff.—Tete de Veau k la Mattre d'Hdtel.) {With the Skin on.) Ingredients— Calf *3 head, boiling water, bread-crumbs, i large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, I tablespoonful of lemon-juice, 2 or three grains of cayenne.
Mode.— Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back cf a knife, scrape off the hair (should it not come off easily, ...dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head ; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently, from 2^ to 3 boors, and when nearly done, boil the brains for a quarter of an hour; skin and chop them, not too finely, and add a teaspoonfiil of minced parsley which has been previously scalded.
What to read after The book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook ...?
You can find similar books in the "Read Also" column, or choose other free books by Beeton Isabella Mary to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(Ff.—Tete de Veau k la Mattre d'Hdtel.) {With the Skin on.) Ingredients— Calf *3 head, boiling water, bread-crumbs, i large bunch of parsley, butter, white pepper and salt to taste, 4 tablespoonfuls of melted butter, I tablespoonful of lemon-juice, 2 or three grains of cayenne.
Mode.— Put the head into boiling water, and let it remain by the side of the fire for 3 or 4 minutes; take it out, hold it by the ear, and with the back cf a knife, scrape off the hair (should it not come off easily, ...dip the head again into boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head into hot water to soak for a few minutes, to make it look white, and then have ready a stewpan, into which lay the head ; cover it with cold water, and bring it gradually to boil. Remove the scum, and add a little salt, which assists to throw it up. Simmer it very gently, from 2^ to 3 boors, and when nearly done, boil the brains for a quarter of an hour; skin and chop them, not too finely, and add a teaspoonfiil of minced parsley which has been previously scalded.
What to read after The book of Household Management: Comprising Information for the Mistress, Housekeeper, Cook ...?
You can find similar books in the "Read Also" column, or choose other free books by Beeton Isabella Mary to read onlineMoreLess
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