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Updated: May 27, 2025
The heads of some fish, as the cod, halibut, etc., are considered tidbits by many. Small fish, or pan-fish, as they are usually called, are served without the heads, with the exception of brook-trout and smelts; these are usually cooked whole, with the heads on. Bake fish slowly, basting often with butter and water. Salmon is considered the most nutritious of all fish.
"Why, he then attempted to escape; but as I happened to have a stout ladle in my hand, I thought a good basting wouldn't do him any harm, and while I was layin' on him two sailors came in, and they took him out of my hands." "Out of the frying-pan into the fire, you ought to say, Mrs. Mulroony."
"Yes; but I shall not give for the last year's rent more than forty-three thousand francs; your note will pay the remainder. I have seen the house, and examined it. It suits me very well." "One last condition," said Theodose; "you'll help me against Dutocq?" "No," said Cerizet, "you'll cook him brown yourself; he doesn't need any basting from me; he'll give out his gravy fast enough.
Boiled, steamed and baked the same as Irish potatoes; generally cooked with their jackets on. Cold sweet potatoes may be cut in slices across or lengthwise, and fried as common potatoes; or may be cut in half and served cold. Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake brown, basting them with butter or beef drippings several times. Served hot.
Ladles for basting and stirring were familiar. As to the spit itself, it became a showy article of plate, when the fashion arose of serving up the meat upon it in the hall; and the tenure by which Finchingfield in Essex was held in capite in the reign of Edward III. that of turning the spit at the coronation demonstrates that the instrument was of sufficient standing to be taken into service as a memorial formality.
Take two pounds of chopped veal, four tablespoons of bread crumbs, two beaten eggs, season with salt, pepper, ginger, nutmeg and a little water. Add a tablespoon of chicken-fat; grease the pan, mix ingredients thoroughly, form into a loaf, spread or lay piece of chicken-fat on top. Bake in oblong tin until done, basting frequently.
Young ducks should roast from twenty-five to thirty minutes, and full-grown ones for an hour or more, with frequent basting. Some prefer them underdone and served very hot; but, as a rule, thorough cooking will prove more palatable. Make a gravy out of the necks and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling.
Serve slightly warm. Prepare the dough as for Apple Strudel as directed in the foregoing recipe, drip one quart of thick sour milk on it lightly, with a large spoon, put one cup of grated bread crumbs over the milk, add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon, roll and place in well-buttered pan, put small pieces of butter over the top, basting frequently.
They would come back to find the dining-room warm, the long table set, the house deliciously fragrant from the immense turkey that their mother, a fresh apron over her holiday gown, was basting at the oven.
Drenchings of water turned the flour to ribs of paste, and in colour at least he looked legitimately the cook's own spitted hare, escaped from her basting ladle, elongated on two legs.
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