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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. 1898 edition. Excerpt: ...chopped parsley, some slices of veal and ham, and then eggs again, shaking in after each some chopped parsley, with pepper and salt, till the pan is full. Then put in water enough to cover it, and lay on it about an ounce of butter; tie it down with a double paper, and bake it about an hour. Then press it close together with a spoon, and let it stand till cold. It may be put into a small mould and then it will turn out beautifully for a supper or side dish. 661.--ANOTHER. Chop very finely cold dressed veal and ham or bacon; mix it with a slice of bread-crumb soaked in milk, two onions chopped and browned, a little salt, pepper, and an egg beaten. Put all these ingredients into a stewpan until they are hot and are well mixed; then oil or butter a mould, put in the whole, and bake it in an oven until it is brown; then take it out, and send it to table with fresh gravy. 662.--VEAL ROLLS Are cut from any cold joint, or prepared in the same manner from the raw meat. Cut thin slices, and spread on them a fine seasoning of a very few crumbs, a little chopped or scraped bacon, parsley and shalot. some fresh mushrooms stewed and minced, pepper, salt, and a small piece of pounded mace. This stuffing may either fill up the roll like a sausage, or be rolled with the meat. In either case, tie it up very tight, and stew very slowly in a gravy and a glass of sberry. Serve it when tender, after skimming it nicely. 668.--BLANQUETTES. Melt a piece of butter the size of a walnut in a stewpan; then put in a little thyme, parsley, or any herbs you like the flavor of, and a little onion, all chopped fine, with a pinch of flour. Brown the herbs; add pepper and salt, with a clove or two. Then put in cold or undressed veal, cut in thin slices the size of half a crown;...
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