The experienced English house-keeper, consisting of near 800 original receipts |
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The Experienced English House-Keeper, Consisting of Near 800 Original Receipts Elizabeth Raffald No preview available - 2018 |
The Experienced English House-Keeper, Consisting of Near 800 Original Receipts Elizabeth Raffald No preview available - 2022 |
The Experienced English House-Keeper, Consisting of Near 800 Original Receipts Elizabeth Raffald No preview available - 2015 |
Common terms and phrases
alegar almonds anchovy bafte bake beef black pepper brandy brown catchup Cayenne pepper celery chop clean clofe cloſe cloves cold cream crumbs currants difh diſh double refined fugar falt and water fame fauce fcum fend ferve fhred fifted fkin flices flour flour and butter flow fire fmall fome forcemeat foup fpoonful froth ftew ftir ftrain ftrew fuet fweet fyrup gravy hair fieve half a pint half a pound half an hour jelly juice keep lemon lemon pickle let it boil let it ftand let them ftand liquor little falt loaf fugar lump of butter mace Madeira wine meat muſhrooms muſt mutton nutmeg onion orange oven parfley paſte peel pepper and falt pint pound of butter preferve Pudding quarter roaft round ſkin ſmall ſpoonful ſtand ſtew ſtrong taſte thick thicken thin toffing-pan uſe veal vinegar walnut waſh yolks
Popular passages
Page 190 - Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of...
Page 143 - The second method of preparing this jelly is also from isinglass, and must be done thus : put into a quart of water an ounce of isinglass, and let it boil till it is reduced to a pint ; then put in the whites of four eggs, with two spoonsful of rice water, and sweeten it to your taste.
Page 189 - ... take half a pound of flour, a quarter of a pound of butter, rub a little of the butter into the flour, mix it stiff with a little cold water, and then roll your paste straight out.
Page 193 - Brandy, first work the Butter with your Hand to a Cream, then beat in your Sugar a quarter of an Hour, beat the Whites of your Eggs to a very strong Froth, mix them with your Sugar and Butter, beat your...
Page 112 - ... be a little thicker than the pafte on the edge of the difh, and lay it on, then roll out another lid pretty thin and cut in flowers, leaves, or whatever form you pleafe, and lay it on the lid ; if you do not want it, it will keep in the pot...
Page 128 - Take four ounces of vermicelli, boil it soft in a pint of new milk with a stick or two of cinnamon ; add half a pint of thick cream, a quarter of a pound of butter, the same quantity of sugar, and the yolks of four eggs well beaten ; put in a dish and bake it.
Page 40 - The moment the pig is killed, put it into cold water for a few minutes, then rub it over with a little resin beaten extremely small, and put it into a pail of scalding water half a minute ; take it out, lay it on a table, and pull off the hair as quickly as possible ; if any part does not come off, put it in again. When quite clean, wash it well with warm water, and then in.
Page 100 - ... and then roll it up to the head, fkewer it with the head and ears leaning back, tie it with packthread as you would a collar of veal, wrap it in a cloth, and boil it an hour and a half in a faucepan...
Page 123 - Mix eight eggs beat up fine with a pint of good cream, and a pound of flour. Beat them well together, and put to them a pound of beef...
Page 7 - ... in the whiteft part of a Head of celery, put in a lump of fugar the fize of a walnut, take a flice of bread, and cut it in little fquare pieces, cut a little bacon the fame way, fry...