The Cooking Manual of Practical Directions for Economical Every-Day Cookery
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In our eReader you can find the full English version of the book. Read The Cooking Manual of Practical Directions for Economical Every-Day Cookery 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 Cooking Manual of Practical Directions for Economical Every-Day Cookery
What reading level is The Cooking Manual of Practical Directions for Economical Every-Day Cookery book?
To quickly assess the difficulty of the text, read a short excerpt:
— Cut two ounces of salt pork in quarter inch dice, and fry it brown in half an ounce of butter, with one ounce of chopped onion ; while these ingredients are frying, soak eight ounces of stale bread in tepid water, and then wring it dry in a napkin ; add it to the onion when it is brown, with one tablespoonful of chopped parsley, half a salt- spoonful of powdered thyme, and the same quantit}' of dried and powdered celery, and white pepper, and one teaspoonful of salt ; mix all these over the 7...2 THE COOKING MANUAL.
fire until they are scalding hot, and cleave from the pan ; then stir in one raw ^^^g, and use it with the veal.
94. Roast Lamb with Mint Sauce. — Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind- quarter ; secure it in shape with stout cord, lay it in a dripping pan with one sprig of parsley, three sprigs of mint, and one ounce of carrot sliced ; put it into a quick oven, and roast it fifteen minutes to each pound j when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it.
What to read after The Cooking Manual of Practical Directions for Economical Every-Day Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Corson Juliet to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
— Cut two ounces of salt pork in quarter inch dice, and fry it brown in half an ounce of butter, with one ounce of chopped onion ; while these ingredients are frying, soak eight ounces of stale bread in tepid water, and then wring it dry in a napkin ; add it to the onion when it is brown, with one tablespoonful of chopped parsley, half a salt- spoonful of powdered thyme, and the same quantit}' of dried and powdered celery, and white pepper, and one teaspoonful of salt ; mix all these over the 7...2 THE COOKING MANUAL.
fire until they are scalding hot, and cleave from the pan ; then stir in one raw ^^^g, and use it with the veal.
94. Roast Lamb with Mint Sauce. — Choose a plump, fat fore-quarter of lamb, which is quite as finely flavored and less expensive than the hind- quarter ; secure it in shape with stout cord, lay it in a dripping pan with one sprig of parsley, three sprigs of mint, and one ounce of carrot sliced ; put it into a quick oven, and roast it fifteen minutes to each pound j when half done season it with salt and pepper, and baste it occasionally with the drippings flowing from it.
What to read after The Cooking Manual of Practical Directions for Economical Every-Day Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Corson Juliet to read onlineMoreLess
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