 | William Kitchiner - Cooking, English - 1823 - 738 pages
...stir the fire and make it clear : to Brown and Froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour ; let it go a few...Yorkshire pudding, is an excellent accompaniment, (No. 505, ) or (No. 554.) Qbs. — The Inside of the Sir-Loin, must never be cut J Hot, but reserved entire... | |
 | William Kitchiner - Cooking - 1825 - 390 pages
...the fire and make it clear • to Brown and Froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour ; let it go a few...Garnish it with Hillocks of HORSERADISH scraped as fittr at possiblt with a very sharp knife see (Nos, 458 and 399*). j| Yorkshire pudding, is an excellent... | |
 | William Kitchiner - Cooking, English - 1836 - 432 pages
...stir the fire and make it clear ; to Brown and Froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour ; let it go a few...as fine as possible with a very sharp knife, (see 386 and 339). A Yorkshire pudding is an excellent accompaniment (529 or 516). Otis The Inside of the... | |
 | Mrs. N. K. M. Lee - Baking - 1840 - 400 pages
...with butter, and dredge it with (lour; let it go a few minutes longer, till tlu- froth rises, lake it up, put it on the dish, &c. Garnish it with hillocks...scraped as fine as possible with a very sharp knife. A Yorkshire pudding U an excellent accompaniment. BEEF SHIN STEWED. Desire the butcher to saw the bone... | |
 | Mrs. N. K. M. Lee - Baking - 1842 - 402 pages
...stir the fire and make it clear: to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer, till the froth risee, take it up, put it on the dish, &c. Garnish it with hillocks of horse-radish, scraped as fine... | |
 | William Kitchiner - Cooking - 1845 - 454 pages
...the fire arid make it clear ; to Drown and Froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour ; let it go a few...it with Hillocks of HORSERADISH scraped as fine as postible with a very sharp knife, (see 386 and 339). A Yorkshire pudding is an excellent accompaniment... | |
 | Robert Kemp Philp - Encyclopedias and dictionaries - 1856 - 372 pages
...stir the fire and make it clear ; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour ; let it go a few...till the froth rises, take it up, put it on the dish, &e. Garnish it with hillocks of horse-radish, scraped as fine as possible with a very sharp knife.... | |
 | 1858 - 396 pages
...froth it, baste it with butter, and dredge it with flour and salt mixed together in equal quanties ; let it go a few minutes longer, till the froth rises ; take it up. Garnish it with a hillock of horseradish, scraped as fine as possible with a very sharp knife. A Yorkshire... | |
 | Robert Kemp Philp - Cooking - 1858 - 454 pages
...COLD. the fire and make it clear : to brown imd froth it, sprinkle a littlo salt over it, baste it with butter, and dredge it with flour ; let it go a few minutes lunger, till the froth rises, take it up, put it ou the dish, <fcc. Garnish it with horse-radish, scraped... | |
 | Elliot G. Storke - Agriculture - 1859 - 832 pages
...stir the fire and make it clear; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few...till the froth rises, take it up, put it on the dish, etc. Garnish it with horse-radish scraped as fine as possible with a very sharp knife. A Yorkshire... | |
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... stir the fire and make it clear: to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer, till the froth rises, take it up, put it on the dish, &c. Garnish it with hillocks... 
