Items related to A Poetical Cookbook: The Finest Works Are of The Table
- PublisherTansen Publisher
- Publication date2024
- ISBN 10 1805475967
- ISBN 13 9781805475965
- BindingPaperback
- LanguageEnglish
- Number of pages94
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A Poetical Cookbook
Print on DemandSeller: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9781805475965
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A Poetical Cookbook
Print on DemandSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9781805475965
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A Poetical Cookbook: The Finest Works Are of The Table
Published by
Intell Book Publishers, 2024
ISBN 10: 1805475967
ISBN 13: 9781805475965
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Paperback / softback
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
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Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 240. Seller Inventory # C9781805475965
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A Poetical Cookbook: The Finest Works Are of The Table
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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A Poetical Cookbook : The Finest Works Are of The Table
Print on DemandSeller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent.Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven; it preserves its flavor and color, and is very useful in winter. Artichoke bottoms, which have been slowly dried, should be kept in paper bags, and truffles, lemon and peel, &c., in a very dry place, ticketed.Pickles and sweetmeats should be preserved from air: where the former are much used, small jars of each should be taken from the stock-jar, to prevent frequent opening. Some of the lemons and oranges used for juice should be pared first, to preserve the peel dry; some should be halved, and, when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling any liquid, the first way is best.When whites of eggs are used for jelly, or other purposes, contrive to have pudding, custards, &c., to employ the yolks also. Gravies or soups put by, should be daily changed into fresh scalded pans.If chocolate, coffee, jelly, gruel, bark, &c., be suffered to boil over, the strength is lost.The cook should be charged to take care of jelly bags, tapes for the collared things, &c., which, if not perfectly scalded and kept dry, give an unpleasant flavor when next used. Hard water spoils the color of vegetables; a pinch of pearlash or salt of wormwood will prevent that effect.When sirloins of beef, loins of veal or mutton come in, part of the suet may be cut off for puddings, or to clarify; dripping will baste everything as well as butter, fowls and game excepted; and for kitchen pies nothing else should be used.Meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used, or more if much iced; when put into hot water, or to the fire until thawed, no heat will dress them properly. Seller Inventory # 9781805475965
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