Tit-bits: Or, How to Prepare a Nice Dish at a Moderate Expense |
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add a little allspice apples bake beat beaten beef black pepper boiling water bread brown Cake chopped cinnamon clove cold water cream of tartar cup of butter cup of milk cup of molasses cups of flour cups of sugar currants custard deep dish eaten with sauce Fabens flavor four eggs grated gravy half a cup half a pint half a pound half a tea half cups half pint half tea spoon isinglass jelly juice large spoonful lemon little salt nice nutmeg ounce oven oysters pepper pint of milk pound of butter pound of sugar pounds of flour pudding dish quart quart of milk raisins rice rose water sauce-pan six eggs slices soda dissolved spoon of salt spoon of soda spoonful of butter spoonfuls of cream spoonfuls of flour spoonfuls of sugar stew stir table spoonfuls thickens Three cups three eggs three quarters vinegar white sugar yeast yolks
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Page 26 - ORIENTAL MULLIGATAWNY. * This is the true Oriental recipe for making this delicious* soup. Boil a pair of fowls with care ? skimming continually whilst boiling, and keeping them covered with water. When tender, take out the chicken and remove every bone from the meat; put a large lump of butter in a frying pan, and dredge the chicken meat well with flour ; lay it in the hot pan and fry it a nice brown, and keep it hot and dry. Take a pint of the chicken water, and stir in two large spoonsful of...
Page 34 - CRUMPETS. Take one quart of dough from the bread at an early hour in the morning ; break three eggs, separating yolks and whites, both to be whipped to a light froth ; mix them into the dough, and gradually add milk-warm water, until it is a batter the consistency of buckwheat cakes ; beat it well, and let it rise till breakfast time.
Page 24 - Clean and wash the fish with care, and wipe it perfectly dry ; put into a stewpan two tablespoonfuls of butter, dredge in as it melts a little flour, grate half a nutmeg, a few blades of mace, a little cayenne, and a teaspoonful of salt ; mix it all together ; then lay in the fish, let it brown slightly ; pour over some veal gravy, a lemon thinly sliced ; stew very slowly for forty minutes ; take out the fish, and add two glasses of wine to the gravy. Lay the fish on a hot dish, and pour over it...
Page 31 - ... over the sliced cabbage ; then toss it with a fork until thoroughly mixed. Allow time for it to cool before serving. COLDSLAW, No. 2. — Take equal parts of chopped cabbage and the green stalks of celery. Season with salt, pepper and vinegar. MARYLAND COLDSLAW. — Halve the cabbage and lay it in cold water for one hour; shave down the head into small slips with a sharp knife. Put in a saucepan a cup of vinegar, and let it boil ; then add a cup of cream, with the yolks of two eggs, -well beaten;...
Page 9 - HAMS. — The test of a sweet ham is to pass a sharp knife to the' bone, and when drawn out smell it ; if the knife is daubed greasy, and the scent disagreeable, it is bad. A good ham will present an agreeable smell when the knife is withdrawn.
Page 25 - Cut in small pieces quarter of a pound of butter, half a teaspoonful of whole allspice, a little salt, a little cayenne, and the juice of a fresh lemon; let all simmer ten minutes, and just before dishing...
Page 20 - For sauce, take the liver, &c., and prepare it as for fowls. Serve with currant jelly and wine. DUCK. Clean and wipe dry your duck; prepare the stuffing thus; chop fine and throw into cold water three good sized onions; rub one large spoonful of sage leaves, add two ditto of bread crumbs, a piece of butter the size of a walnut, and a little salt and pepper, and the onions drained. Mix these well together, and stuff the duck abundantly. Always keep on the legs of a duck ; scrape and clean the toes...
Page 21 - ... fry them in boiling lard ; when nicely browned, drain and dry them, and send to the table with plain melted butter and a lemon, or with fish-sauce. Eels are sometimes dipped into batter and then fried, or into egg and dried bread-crumbs, and served with plenty of crisped parsley. Fish Chowder. — Take a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt pork, fry brown, then add three...
Page 34 - ... lay as many of the rolls in as will fry nicely. As soon as they brown on one side turn them over and brown the other; then turn them on the edges and brown the sides. Add fresh grease as is needed. Eat them warm in place of bread. Nice with warm meat dinner. NEWPORT BREAKFAST-CAKES. Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add two tablespoonfuls...
Page 14 - LAMB should be eaten very fresh. In the fore quarter, the vein in the neck being any other colour than blue betrays it to be stale. In the hind quarter, try the kidney with your nose ; the faintness of its smell will prove it to be stale.