This historic book may have numerous typos and missing text.
Purchasers can download a free scanned copy of the original book
(without typos) from the publisher. Not indexed. Not illustrated.
1873 Excerpt: ...a pint of the vinegar; the gooseberries dried and
boiled in a quart of the vinegar; the garlic to be well bruised in
a mortar. When cold, gradually mix the whole in a large mortar, and
with the remaining vinegar thoroughly amalgamate them. To be tied
down close. The longer it is kept the better it will become. Wow
Wow Sauce.--Chop parsley leaves fine; take two or three pickled
cucumbers, or walnuts, and divide into small squares, and set them
by in readiness; put into a saucepan batter at big as an egg; when
it is melted, stir into it a tablespoonful of fine flour, j and
half a pint of the broth of the beef; add a tablespoonful of
vinegar, one of mushroom ketchup, or port wine, or both, and a
teapoonful of made mustard; simmer together till it is as thick as
you wish, put in the parsley and pickles to get warm, and pour it
over the beef, or send it up in a sauce-tureen. This is excellent
for stewed or boiled beef. GARNISHES.--Parsley is the most
universal garnish for all kinds of cold meat, poultry, fish,
butter, cheese, and so forth. Horseradish is the garnish for roast
beef, and for fish in general; for the latter, slices of lemon are
sometimes laid alternately with the honeradish. Slices of lemon for
boiled fowl, turkey, and fish, and for roast veal and calf s head.
Carrot in slices for boiled beef, hot or cold. Barberries, fresh or
preserved, for game. Red beet-root sliced for cold meat, boiled
beef, and salt fish. Fried smelts as garnish for turbot. Fried
sausages or forcemeat balls are placed round turkey, capon, or
fowl. Lobster coral and parsley round boiled fish. Fennel for
mackerel and salmon, j either fresh or pickled. Currant jelly for
game, also for custard or bread pudding. Beville orange in slices
tor wild ducks, widgeons, teal, and no forth....
|Country of origin:
||246 x 189 x 11mm (L x W x T)
||Paperback - Trade
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