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. 1878 Excerpt: ...and put it in a hot oven. (5.) liaste it frequently, browning it on all sides by turning it about in the pan; use a clean towel to turn it with, but do not run a fork into it or you will waste its juices: when it is half done season it with two teaspoonfuls of salt and one saltspoonful of powdered herbs. (6.) When it ...
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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. 1878 Excerpt: ...and put it in a hot oven. (5.) liaste it frequently, browning it on all sides by turning it about in the pan; use a clean towel to turn it with, but do not run a fork into it or you will waste its juices: when it is half done season it with two teaspoonfuls of salt and one saltspoonful of powdered herbs. (6.) When it has cooked about fifteen minutes to each pound, dish it and keep it hot while you make a gravy by adding half a pint of water to the drippings in the pan, first taking off a little of the superfluous fat, and thickening it if desired with a teaspoon ful of flour mixed with two tablespoonfuls of cold water; strain this sauce and serve it in a sauce-boat. The same directions for drawing, trussing aud roasting will apply to other poultry and game. (7.) When the sauce is ready, or when the duck is done, if no sauce is to be used, lay the bird on a dish with a border of watercresses, slightly dressed with a tablespoonful of vinegar, two of oil, and a little pepper and salt, and send it to the table. Forcemeat for Eoast Poultry--(i.) Steep eight ounces of stale bread in cold water for live minutes, and wring it dry in a clean towel. (2.) Meantime chop fine'four ounce? each of fresh veal and pork, or use instead, eight ounces good sausage nieat, or grate eight ounces of good, rather dry cheese. (3.) Fry one ounce of onion in one ounce of butter to a light yellow color; add the bread, meat or cheese, season with a saltspoonful of powdered herbs, a teaspoonful of salt, a saltspoonful of pepper, and two whole eggs;' mix well and use.-ROAST WILD DUCKS. INGREDIENTS. 1 pair Mallard ducks-----$1.00 lb. salt pork------. 8 cents.., ' Loniou and seasonings----3-." Total $1.00 '--' ' Prepare a pair of ducks as directed in above receipt; do not stuif them, but ...
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
