The Cook book
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In our eReader you can find the full English version of the book. Read The 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 The Cook book
What reading level is The Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
Singe, draw, and cut off the necks from three good-sized squabs; split them without detaching them, lay them on a dish and season with one pinch of pepper, 326 POULTRY.
one-half pinch of salt, and one tablespoonful of sweet oil; roll them well, and broil them for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread one gill of maitre d'hotel butter on the top. Decorate the dish with six slices of broiled bacon, and serve.
Squabs, Chipolata.
Prepare and r...oast half a dozen squabs, and serve them with one pint of hot chipolata garnishing on a hot dish, with the squabs neatly arranged over.
Compote of Squabs.
Singe, draw, and truss with their legs thrust inside six fine, fat squabs, lay them in a saucepan with one-half ounce of butter, and a chopped carrot and chopped onion.
Season with one pinch of salt, put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions, one medium-sized carrot, cut with a vegetable scoop one ounce of salt pork cut into small pieces, and six cut-up mushrooms; moisten them with one pint of Spanish sauce, and cook together for thirty minutes.
What to read after The Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Singe, draw, and cut off the necks from three good-sized squabs; split them without detaching them, lay them on a dish and season with one pinch of pepper, 326 POULTRY.
one-half pinch of salt, and one tablespoonful of sweet oil; roll them well, and broil them for six minutes on each side. Prepare a dish with six toasts, arrange the squabs over, and spread one gill of maitre d'hotel butter on the top. Decorate the dish with six slices of broiled bacon, and serve.
Squabs, Chipolata.
Prepare and r...oast half a dozen squabs, and serve them with one pint of hot chipolata garnishing on a hot dish, with the squabs neatly arranged over.
Compote of Squabs.
Singe, draw, and truss with their legs thrust inside six fine, fat squabs, lay them in a saucepan with one-half ounce of butter, and a chopped carrot and chopped onion.
Season with one pinch of salt, put the lid on the pan, and cook on a good fire for ten minutes. Put in a saucepan six small glazed onions, one medium-sized carrot, cut with a vegetable scoop one ounce of salt pork cut into small pieces, and six cut-up mushrooms; moisten them with one pint of Spanish sauce, and cook together for thirty minutes.
What to read after The Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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