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Updated: June 18, 2025
Rocke came in, put his hand into the bath-tub and could scarcely repress a cry of pain and of horror the water scalded his fingers! What must it have done to the sick man? "Good heavens, madam! I did not tell you to parboil your patient!" exclaimed Traverse, speaking to the old woman. Traverse was shocked to find how perilously his orders had been exceeded.
When cold it may be sliced thin for supper or sandwiches. Spread each slice with made mustard. Well wash the brains and soak them in cold water until white. Parboil them until tender in a small saucepan for about a quarter of an hour; then thoroughly drain them and place them on a board. Divide them into small pieces with a knife.
Rocke came in, put his hand into the bath-tub and could scarcely repress a cry of pain and of horror the water scalded his fingers! What must it have done to the sick man? "Good heavens, madam! I did not tell you to parboil your patient!" exclaimed Traverse, speaking to the old woman. Traverse was shocked to find how perilously his orders had been exceeded.
If they do not appear to be of a fine green, pour off the vinegar, boil it up again, cover the gherkins with fresh green vine leaves, and pour over the vinegar again. French beans are pickled exactly the same. Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar.
If the almond cream is too thin, mix in more pounded citron. If either of the mixtures is too thick, dilute it with more cream. This is superior to a Charlotte Russe. Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool.
Pigs' liver, which many consider very nice, is treated in precisely the same way, using a teaspoonful of powdered sage to two pounds of liver. Cut the ham in very thin slices. Take off the rind, and, if the ham is old or hard, parboil it for five minutes. Have the pan hot, and, unless the ham is quite fat, use a teaspoonful of drippings. Turn the slices often, and cook from five to eight minutes.
EGGS AND BACON. Lay some slices of fine streaked bacon in a clean dish, and toast them before the fire in a cheese-toaster, turning them when the upper side is browned; or if it be wished to have them mellow and soft, rather than curled and crisp, parboil the slices before they are toasted and do them lightly.
If the pears are hard and tough, parboil them until tender before beginning to preserve, and from the same water take what you need for making their syrup. If you can procure only large pears to preserve, cut them into halves, or even slices, so that they can get done more quickly, and lose nothing in appearance, either.
If it is wanted to be dressed sooner, it may be hastened by putting a little fresh salt on it every day. It will then be ready in half the time, but it will not be quite so tender. To dress a leg of pork like goose, first parboil it, then take off the skin, and roast it.
Bake about one hour, basting frequently with the sauce. Cut a slice from the blossom end of each pepper, remove seeds and parboil ten minutes. Chop one onion fine and cook in fat until straw color; add one-fourth cup of cold cooked chicken or veal, and 1/4 cup of mushrooms; cook two minutes, add 1/2 cup of water and two tablespoons of bread crumbs.
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