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Updated: May 5, 2025
Pound in a mortar some of the best loaf-sugar, and then sift it through a very fine sieve. Mix it with the lemon-juice, making it so thick that you can scarcely stir it. Put it into a porcelain sauce-pan, set it on hot coals, and stir it with a wooden spoon five minutes or more. Then take off the pan, and with the point of a knife drop the liquid on writing paper.
Even turbot has hardly any taste proper, except in the glutinous skin, which has a faint relish; the epicure values it rather because of its softness, its delicacy, and its light flesh. Gelatine by itself is merely very swallowable; we must mix sugar, wine, lemon-juice, and other flavourings in order to make it into good jelly.
When they are enough, lay them in a hot Dish, and pour off the Liquor, and strain it, only preserving the Mushrooms; then add to it a spoonful of Lemon-Juice, and thicken your Sauce with the Yolks of four Eggs, beaten with Cream, and mix'd, by degrees, with the Sauce.
Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice. Scotch Baked Mutton. Season a leg of mutton well with salt and pepper.
"I can tell you, missy, it is very good when well boiled, with the addition of a little lemon-juice. It tastes then better than spinach." "Do all these sorts of seaweed grow in the sea, Captain Dresser?" asked Bob. "I mean in the same way as plants do in a garden?" "No, my boy," replied the other.
And so it is, as far as this inspiring language is concerned. A station dinner is the very pinnacle of a priest's happiness. There is the fun and frolic; then does the lemon-juice of mirth and humor come out of their reverences, like secret writing, as soon as they get properly warm.
Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot. Vienna Roast Beef. Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.
It is a cooling drink made of lemon-juice and grape-juice mixed with water. The master of the house received the stranger very politely: he not only shook hands with him, but afterwards he kissed his own hand, as a mark of respect to his guest. The servants often kissed the visitor's hand. The dinner lasted a long while, for only one dish was brought up at a time.
Put the cantelopes into your jars, and pour over them the hot syrup. Cover them closely, and keep them in a dry cool place. This receipt for preserving cantelopes whole, will do very well for green lemons or limes, substituting lemon-peel and lemon-juice for that of oranges in the second syrup. You may use some of the first syrup to boil up the pulp of the orange or lemons that has been left.
For sauce, take the drippings of the hare mixed with cream or with claret, and a little lemon-juice, a bit of butter, and some bread-crumbs. Give it a boil up, and send it to table in a boat. Garnish the hare with slices of currant jelly laid round it in the dish. The best way of cooking rabbits is to fricassee them. Take a couple of fine ones, and cut them up, or disjoint them.
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