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Add a few chopped capers, carrots and turnips sliced, half a pint of beef gravy, a little white wine, and sweet herbs. Stew it gently till it is tender, take out the herbs and spices, and thicken the gravy with butter rolled in flour. NECK OF MUTTON. This joint is particularly useful, because so many dishes may be made of it; but it is not esteemed advantageous for a family.
Stew closely covered and if not acid enough add some of the brine in which it was pickled. Stew about three hours and thicken the gravy with flour. Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Serve with tomato or brown sauce. Take the tenderloin, lay it flat on a board after removing the fat.
The clouds don't seem to come from anywhere, form and disperse without visible reason. The surface seems to be growing softer. The meteorological conditions seem to point to an area of variable light winds, and that plot will thicken as we advance. Thursday, January 11. Lunch. Height 10,540. I never had such pulling; all the time the sledge rasps and creaks.
He was forced to admit that their case showed small improvement as the shadows began to thicken. He stood up in the boat at length and gazed steadily at a little ridge of dry land which appeared before him. "I think we'll land here," said he, "and make our camp for the night." Miss Lady edged toward madame and laid a hand upon her arm.
As crimes thicken round him, and he still despairs of the reward for which he sold himself, conscience awakes: I have lived Riotously ill, like some that live in court, And sometimes when my face was full of smiles Have felt the maze of conscience in my breast.
It gives a fulness on the palate to gravies and sauces at hardly any expense, and is often used to thicken melted butter instead of flour. Being perfectly tasteless, it will not alter the flavour of the most delicate broth or gruel. POTATOES. The following is allowed to be a superior method of raising potatoes, and of obtaining a larger and finer growth.
Take a piece of veal suitable for roasting, and put it in vinegar for twenty-four hours. Roast it with butter, pepper and salt, with a few slices of onion. Baste it well, and when it is finished crush the onions in the gravy and add some cream. Mix together with flour so as to thicken. This is the demi-glaze Sauce which is used for all brown Sauces.
Pour over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with flour; boil up and pour over the roast. Italian Sugar Cakes. Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg.
This root forms a considerable article of food with the Indians of the Missouri, who for this purpose prepare them in several ways. they are esteemed good at all seasons of the year, but are best from the middle of July to the latter end of Autumn when they are sought and gathered by the provident part of the natives for their winter store. when collected they are striped of their rhind and strung on small throngs or chords and exposed to the sun or placed in the smoke of their fires to dry; when well dryed they will keep for several years, provided they are not permitted to become moist or damp; in this situation they usually pound them between two stones placed on a piece of parchment, untill they reduce it to a fine powder thus prepared they thicken their soope with it; sometimes they also boil these dryed roots with their meat without breaking them; when green they are generally boiled with their meat, sometimes mashing them or otherwise as they think proper. they also prepare an agreeable dish with them by boiling and mashing them and adding the marrow grease of the buffaloe and some buries, until the whole be of the consistency of a haisty pudding. they also eat this root roasted and frequently make hearty meals of it raw without sustaining any inconvenience or injury therefrom.
Cover these close, and stew them gently, and when they are tender, pour away the Sauce, and strain it; then take out the Steaks, and flour them, and fry them; and when you put them in the Dish, thicken the Sauce, and pour it over them. This way was much approved. To make Cologn's-Geneva. From Cologn.
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