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.
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