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Updated: June 18, 2025
Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring constantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese. Scallops of Sweetbread Parboil the sweetbreads and then glaze in reduced Allemande sauce. Dip in bread crumbs and fry in butter until a light brown.
When required to look elegant it should be piqué. Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of celery, a small bunch of sweet herbs, an onion, a carrot, a little mace, a dozen cloves, a piece of lemon peel, and a sprig of parsley, salt and pepper; it must be strained before the head is added, fine forcemeat balls rolled in egg and fried are served in the dish, as well as small fritters made with the brains; when ready for serving, a glass and half of white wine and the juice of a lemon are added to the gravy.
Send it to table hot, and eat it with sweetened cream, or with beaten butter and sugar. Take large, fine, juicy apples, and pare and core them, leaving them as whole as possible. Put them into a kettle with sufficient water to cover them, and let them parboil a quarter of an hour. Then take them out, and drain them on a sieve.
A wooden masher in apt to make it heavy, while beating will make it light and creamy. From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager. Soak one quart of small, dry beans over night. Parboil in the morning and place in earthen jar, with salt and pepper to taste. Add one-half teaspoon soda and two tablespoons of molasses; also a small piece of salt pork.
If you have much supernatant Liquor, you may parboil more Mushrooms next day, and put them to the first. If you have not gathered at once enough for a dressing, you may keep them all night in water to preserve them white, and gather more the next day, to joyn to them. Pare them, put them into a Pipkin, with so much Red or Claret Wine and water, ana, as will near reach to the top of the Pears.
Strain, and thicken with butter and a little flour. SWEETBREADS ROASTED. Parboil two large ones; when cold, lard them with bacon, and roast them in a Dutch oven. For sauce, plain butter and mushroom ketchup. SWEETMEATS. Preserves or sweetmeats should be carefully kept from the air, and set in a very dry place.
Parboil the cauliflower that is to say, boil until it begins to be tender about fifteen minutes; then plunge it into ice-cold water; this keeps it white. Break it up into branches.
California Style, Lick House. Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. An onion will have the same effect, but unless you use onions in the stuffing the carrot is preferable.
When this is done, add an equal quantity of mashed potatoes, a tablespoon of butter, a very little salt and pepper, beat up one egg and a little milk, if necessary, mix with a fork. Flour your hands well and form into biscuit-shaped balls. Fry in hot oil. Parboil ten minutes and then broil like fresh fish. To bake, place the fish in a pan, add one cup of milk and one cup of water; cover.
If one is strong enough, however, and merely wishes to purify the blood one may be able to stay in the water from twenty to thirty minutes and to raise the temperature of the bath to 115 degrees or more. The hot bath is much used in Japan and the natives there almost parboil themselves, using water at a temperature as high as 120 degrees. But it is not necessary to go to such extremes.
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