The Original Appledore Cook book : Containing Practical Receipts for Plain And Rich Cooking
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In our eReader you can find the full English version of the book. Read The Original Appledore Cook book : Containing Practical Receipts for Plain And Rich Cooking 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 Original Appledore Cook book : Containing Practical Receipts for Plain And Rich Cooking
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To quickly assess the difficulty of the text, read a short excerpt:
57 Veal Cutlets.
Fry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg), dip them in an egg which has been well beaten, then into cracker crumbs, and fry a nice brown. Season them, before dipping in the egg and cracker, with pepper and salt. Serve with the salt pork. If for dinner, serve mashed potatoes, boiled or stewed parsnips, and horseradish.
Veal Loaf.
Take three and a ...half pounds of veal from the leg and chop it very fine ; add six powdered crackers, half a pound of salt pork chopped fine, and two eggs well-beaten. Season with tablespoonful of salt, one teaspoonful black pepper, half a teaspoonful of allspice, one half of ground clove, half a small onion chopped fine ; sage or sweet marjoram may be used instead of onion, if preferred. Knead all this together and make it into a loaf, and place it on a tin sheet. Beat one egg and pour it over the loaf; put bits of butter on the top, and sift over it half a pound of crackers.
What to read after The Original Appledore Cook book : Containing Practical Receipts for Plain And Rich Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Parloa, Maria, 1843-1909 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
57 Veal Cutlets.
Fry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg), dip them in an egg which has been well beaten, then into cracker crumbs, and fry a nice brown. Season them, before dipping in the egg and cracker, with pepper and salt. Serve with the salt pork. If for dinner, serve mashed potatoes, boiled or stewed parsnips, and horseradish.
Veal Loaf.
Take three and a ...half pounds of veal from the leg and chop it very fine ; add six powdered crackers, half a pound of salt pork chopped fine, and two eggs well-beaten. Season with tablespoonful of salt, one teaspoonful black pepper, half a teaspoonful of allspice, one half of ground clove, half a small onion chopped fine ; sage or sweet marjoram may be used instead of onion, if preferred. Knead all this together and make it into a loaf, and place it on a tin sheet. Beat one egg and pour it over the loaf; put bits of butter on the top, and sift over it half a pound of crackers.
What to read after The Original Appledore Cook book : Containing Practical Receipts for Plain And Rich Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Parloa, Maria, 1843-1909 to read onlineMoreLess
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