Category: Cooking & Drinking
The English--to their loss--are not a soup-eating nation; and for the most part, those of us that do care for soups are obstinately conservative in our tastes. The ordinary restaurant thinks it has done its duty when ox-tail, mock-turtle and tomato soup have been included in t...
The English--to their loss--are not a soup-eating nation; and for the most part, those of us that do care for soups are obstinately conservative in our tastes. The ordinary rest...
2. Part 21 set of giblets 1 whole onion 1 chopped onion Grated rind of the third of a lemon A few drops of lemon juice 1 oz. butter 1 table-spoon flour 1 glass white wine Small bouquet o...
3. Part 3Add the bones and carcase of the fowl, the onion, celery and seasoning to the water in which a fowl has been boiled. Simmer till reduced to one quart. Strain and thicken with a...
4. Part 4Cut up a lean piece of juicy rump steak into small pieces. Put these into a closely covered jar without any water. Stand the jar in a large sauce-pan containing cold water. Heat...
5. Part 52 onions A bouquet of thyme, bay leaf and parsley Several pieces of game 1 slice of ham 1 oz. of butter 4 table-spoons of Madeira ¹⁄₂ pint brown sauce (see p. 118)