The Girl's Own Cookery Book, by Phillis Browne

The Girl's Own Cookery Book, by Phillis Browne

By (author) 

List price: US$13.03

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

Description

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 edition. Excerpt: ...Sauces of this kind are expensive when more is made than is required, and no one thinks of putting a large portion of rich sauce upon his plate, so that rich sauce possesses that pleasing qualification--" a little goes a long way." Sauce made with half the quantities given above, and costing about sixpence, would be enough for a small bundle of asparagus. Boiled artichokes are particularly delicious. The leaves are eaten with the fingers, though a fork is needed for the fleshy heart of the vegetable. The leaves are taken one at a time, and the broad thick part is dipped into the sauce, and this portion only is eaten. French beans or haricots verts, as they are usually called, are when young most excellent served alone. They should be stringed but not cut up, boiled till quite tender, drained, then put into the stewpan, be sprinkled lightly with pepper, salt, and very little flour, then tossed over the fire for ten minutes, with not less than two ounces of butter to each pound of beans. Peas may be treated in the same way. A little sugar may be substituted for the flour with them. Both peas and beans are best when young and freshly gathered. These vegetables are as nourishing as meat. Cauliflower is excellent prepared as follows: Boil a large cauliflower in the usual way. Drain it thoroughly, cut away the stalks, and put it on a dish. Melt half-anounce of butter in a small saucepan, mix an ounce of flour smoothly with it, and add a gill of cold water. Stir the sauce till it boils, then add half-a-gill of cream, a little pepper, salt, and cayenne; and one ounce of grated G Parmesan cheese. Lay the sauce over the cauliflower with a spoon, make it smooth, and sprinkle another ounce of cheese over the top. Brown before the fire, and...show more

Product details

  • Paperback | 54 pages
  • 189 x 246 x 3mm | 113g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236966333
  • 9781236966339