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Updated: May 4, 2025
At the end of this time the cheese is turned from the bag into a bowl; then to every pint of the cheesy substance a tablespoon of butter is added and enough salt to season it palatably. Then it is whipped up with a fork until it is a smooth paste and enough put on a plate to make a little brick, like a Philadelphia cheese.
And the old King of the Mice arose and declared that the one among the young mice who could prepare the soup in question most palatably should be his queen, and he would grant them a year and a day for the trial." "Well, that was not a bad idea," said the other mouse. "But how is the soup made?" "Ay, how is it made? That was what they were all asking, the young and the old.
What every traveller sighs to find, was palatably furnished by the Green Dragon of Fallowfield a famous inn, and a constellation for wandering coachmen. There pleasant smiles seasoned plenty, and the bill was gilded in a manner unknown to our days. Whoso drank of the ale of the Green Dragon kept in his memory a place apart for it.
Littimer took one sip of the sour wine which had a flavor resembling vinegar and carmine ink in equal parts and left the further contents of his bottle untasted. The soup, the stew, and the faded roast that were set before him, he could scarcely swallow; but a small cup of coffee at the end of the wellnigh Barmecide repast came in very palatably.
What every traveller sighs to find, was palatably furnished by the Green Dragon of Fallowfield a famous inn, and a constellation for wandering coachmen. There pleasant smiles seasoned plenty, and the bill was gilded in a manner unknown to our days. Whoso drank of the ale of the Green Dragon kept in his memory a place apart for it.
Round of beef, fillet of veal, and leg of mutton, are joints that bear a higher price; but as they have more solid meat, they deserve the preference. Those joints however which are inferior, may be dressed as palatably; and being cheaper, they should be bought in turn; for when weighed with the prime pieces, it makes the price of these come lower.
The following method may be deemed preferable: Dredge the pieces with flour; brush them over with beaten egg; roll in bread crumbs, and fry in hot lard or drippings sufficient to cover, the same as frying crullers. If the fat is very hot, the fish will fry without absorbing it, and it will be palatably cooked.
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