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The Cooking Manual of Practical Directions for Economical Every-Day Cookery. by Juliet Corson. - The Original Classic Edition (Paperback) Loot Price: R554
Discovery Miles 5 540
The Cooking Manual of Practical Directions for Economical Every-Day Cookery. by Juliet Corson. - The Original Classic Edition...

The Cooking Manual of Practical Directions for Economical Every-Day Cookery. by Juliet Corson. - The Original Classic Edition (Paperback)

Juliet Corson

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Loot Price R554 Discovery Miles 5 540

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This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print.

This is a freshly published edition of this culturally important work, which is now, at last, again available to you.

Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style:

Piquante Sauce.-While the lamb is frying, chop one tablespoonful of capers, two of shallot, or small, finely flavored onion, and the same quantity of green gherkins; place them over the fire in a sauce-pan with one gill of vinegar, two bay leaves, quarter of a saltspoonful of pepper, and the same of powdered thyme, and boil quickly until the vinegar is reduced to one third of its original quantity; then add half a pint of rich brown gravy of any kind, or of Spanish sauce, which may always be kept on hand; boil the sauce gently for five minutes, take out the bay leaves, and pour a little of the sauce on the bottom of a hot platter; when the pieces of breast are brown, take them up with a skimmer, and lay them on soft paper, or on a clean napkin for a moment, to free them from grease, and arrange them in a wreath on the platter containing the sauce; serve them at once, with the rest of the sauce in a gravy boat.

...Kromeskys, with Spanish Sauce.-Cut one pound of cold roast lamb, or mutton, in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of butter; add one ounce of flour, and stir until smooth; add half a pint of Spanish sauce, or water, if no sauce is at hand, two tablespoonfuls of chopped parsley, one level teaspoonful of salt, one level saltspoonful of white pepper, half a saltspoonful of powdered herbs, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the chopped meat; two ounces of mushrooms, slightly warmed with quarter of an ounce of butter, and a teaspoonful of lemon juice, improve the flavor of the kromeskys exceedingly; stir until scalding hot, add the yolk of one raw egg, cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

General

Imprint: Tebbo
Country of origin: Australia
Release date: March 2011
First published: March 2011
Authors: Juliet Corson
Dimensions: 246 x 189 x 3mm (L x W x T)
Format: Paperback - Trade
Pages: 48
ISBN-13: 978-1-74244-978-4
Categories: Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General
Books > Food & Drink > General cookery > General
LSN: 1-74244-978-6
Barcode: 9781742449784

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