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Updated: June 12, 2025
When it hath almost done fermenting, but not quite, put the infusion to it warm, and let it ferment more if it will. When that is almost done, put to it a bag with flowers to hang in the bung. Adde also to it Rosemary and Bay-leaves. Then stop the bung exceeding close.
So they sat down on the grass beside the brimming river, scant two bowshots from that fair house, and the damsel said, reading from a scroll which she drew from her bosom: "O Spearman, in yonder house dwelleth the woman foredoomed to love thee: if thou wouldst see her, go thitherward, following the path which turneth from the river-side by yonder oak-tree, and thou shalt presently come to a thicket of bay-trees at the edge of an apple-orchard, whose trees are blossoming; abide thou hidden by the bay-leaves, and thou shalt see maidens come into the orchard, and at last one fairer than all the others.
Put three or four Bay-leaves under the meat, and bake it with Brown-bread in an earthen pot close covered, and the edges of the cover closed with Paste. Let it stand three or four days in the pickle; then eat it cold with Vinegar. At Franckfort they use the following cautions about the Bacon they salt for Gambons or sides to keep.
Then return the rabbit to the pan, seasoning all with salt and pepper, adding as well three bay-leaves, two cloves, and two white peppers. If you have any gravy, add a pint of it, but in default of gravy add the same quantity of Bovril and water. Place on the fire till it boils, then draw it to the side and let it cook there gently for three-quarters of an hour.
Let boil up and serve at once with the steak. Liver a la Bourgogne. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes. Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes.
Tears gathered in Marescotti's eyes as he gazed at her, but he dared not complete the question. "If you have guessed my secret, do not oh! do not betray me!" She said this so faintly that the sound came to him like a whisper from the rustling bay-leaves. "Never!" he responded in a low, earnest tone "never!" She believed him implicitly. With that look, that voice, who could doubt him?
Let it boil up till the turnips are tender. Then add two and one-half or three pounds of potatoes; salt and pepper these, but in moderation, if the meat has been already salted and peppered. Add some thyme and bay-leaves, and let them all cook very gently till the potatoes are tender.
Would she know the old square piano again now, with all its resonances dead a poor, faint jargon only in some few scattered wires, far apart? Yes she would know it among a hundred, by the inlaid bay-leaves on the lid that you could lift up to look inside. But that was accounted lawless, and forbidden by authority. She dreamed herself back into the old time, and could see it all.
In the next place, get ready some fresh Water in a well-tinn'd Vessel, or glaz'd Vessel, to which put your Mushrooms, and let them boil a little to soften; which being done, take out your Mushrooms, and presently put them into cold Water, and let them remain there till they are quite cold; after this, free them from the Water, and dry them well in a linnen Cloth, then put them either into a wide-neck'd Bottle, or glaz'd Earthen-Vessel, disposing here and there among them three or four Bay-leaves to a Quart, two Nutmegs cut in quarters, about a quarter of an Ounce of Mace, and boil as much White-Wine and Vinegar, in equal quantities, as will serve to cover the Mushrooms.
When this is done, put them into wide-mouth'd Glasses, with about six or eight fresh Bay-leaves to a Quart, a quarter of an Ounce of Mace, two large Rases of Ginger sliced.
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