Food for the Invalid; The Convalescent, the Dyseptic, and the Gouty

Food for the Invalid; The Convalescent, the Dyseptic, and the Gouty

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1880 edition. Excerpt: ... Dissolve two ounces of butter, dip each piece of eel in, and dredge it with baked flour. Fry to a nice brown colour over a quick fire (in two ounces of butter) for ten minutes. Put three-quarters of a pint of stock into a stewpan, with a teaspoouful of anchovy sauce, a dessertspoonful of soy, a grain of cayenne, and a tablespoonful of baked flour; stir till it boils. Put in the eel, boil up quickly, skim carefully, then simmer gently for twenty-five minutes. Add half a gill of port wine and serve. (I. C. G.) 127. Eels, With Tartar Sauce. Have an eel weighing a pound and a half; skin it, and cut off the fins; put it into boiling water with a tablespoonful of vinegar and a teaspoonful of salt, and let it remain five minutes; cut it into three inch lengths, and roll it in a clean cloth to dry. Make a batter as follows: --Beat the yolks of two eggs, and mix with three tablespoonfuls of baked flour; add an ounce of dissolved butter and the third of a pint of tepid water; beat quickly for ten minutes; let it stand in a cool place for two or three hours. Beat the whites of the eggs to a stiff froth, and add to a batter, continue to beat for ten minutes. Dip the eel into the batter, then fry it in boiling lard (enough to cover it) till of a pale brown colour (about twenty minutes), drain on a cloth before the fire. Place the eel in a circular form on a cold dish, and serve with the following sauce in the centre: --Eub the hard boiled yolks of three eggs to a powder, add a saltspoonful of flour of mustard, half a saltspoon-ful of salt, half a grain of cayenne, and the beaten yolk of one egg; stir in drop by drop four tablespoonfuls of Lucca oil, two tablespoonfuls of tarragon vinegar, and one tablespoonful of French vinegar; continue to stir till the sauce.show more

Product details

  • Paperback | 34 pages
  • 189 x 246 x 2mm | 82g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236667514
  • 9781236667519