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Updated: May 19, 2025
LEFT-OVER BARLEY. Cooked barley that is left over from a meal should not be wasted. That which has been cooked without fruit may be added to meat stock or used with vegetables for soup. Also, cooked barley that has had time to set and become stiff may be sauted in butter until it is slightly brown.
There was a fine sharp frost the other nicht, and I observed the rime lying upon the kail; so that baith greens and savoys will be as tender as a weel-boiled three-month-auld chicken; and I say, therefore, let the beef be boiled, and let them hae ladlefu's o' kail, and ye will find, sir, that instead o' a hail bullock, even if ye intend to feast auld and young, male and female, upon the lands o' Oakwood, a quarter o' a bullock will be amply sufficient, and the rest can be sauted doun for winter's provisions.
To avoid such an accident, therefore, it is advisable to wrap the hand used for stirring in a towel or a cloth. SAUTED CORN-MEAL-MUSH. Mush cooked in the manner just explained may be poured into pans, such as bread pans, where it will harden and form a mold that can be sliced as thick or as thin as desired and then sauted.
"I should never have recognized her," he said. And the landau, still rolling on, turned into the Rue de Rome. Justine had disappeared; this vision of the past a past so different from the present had sunk into the shadowy twilight, with Thomas, the children, and the shop. At La Souleiade the table was set; Martine had an eel from the Viorne, a sauted rabbit, and a leg of mutton.
Arranged in this way, the herbs are more easily removed when cooked. Coffee with milk. Black coffee. Small slices of bread toasted or sauted in butter and spread with a savory paste of meats, fish, or vegetables. They are served either hot or cold as an appetizer or as a first course for lunch or dinner. Duck. Capers. Small pickled buds of a European shrub, used in sauces and in seasoning. Capon.
This process is used in preparing such foods as chicken, veal, or game, but it is more frequently employed for cooking fowl, which, in cookery, is the term used to distinguish the old of domestic fowls from chickens or pullets. In fricasseeing, the meat to be cooked is cut into pieces and sauted either before or after stewing; then it is served with a white or a brown sauce.
Some of them, particularly rice, are often used with meat or cheese in making an entree or in combination with eggs, milk, fruit, or various flavorings as a dessert to be served with a heavy or a light meal. Cold cooked cereal is often sliced and sauted and then served with meat or some other heavy protein dish.
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