By Des Moines. Plymouth church
Поваренная книга 1876
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117 Orang-e. 117 Oyster, 117 Potato. 117, 118 Romaine, 118 Sweet Bread, 117 Tomato, 118 with Caviare. Ill, 118 ALPHABETICAL INDEX. SAUCE SALAD Contiimed. Vegetable, 119 Vinegar Bread, with Onions, 98 for, 119 Brown, Walnut and Peas, 119 Watercress, 119 SAGE AND ONION SAUCE. SALLY LUNN, 205 SALMON, 25 SALSIFY, 110 Cherry. 101 Clotted Cream, 100 Cream. SALT FISH. 30 SALT POPJv, 67 Boiled, 292 Caviare. 293 Celery, 293 Cheese, 293 for Fish. 102 •' Hot, 294 Potted, 293 294 Fish, 102, 106, 110 Hollandaise.
114 Chicken, 115 Dressing- for, 115 Endive, 116 "F. F. " 116 French Dressiiig- for, 116 Jardiniere, 116 Lettuce, 116 Lobster, 116 Mayonnaise. 117 Orang-e. 117 Oyster, 117 Potato. 117, 118 Romaine, 118 Sweet Bread, 117 Tomato, 118 with Caviare. Ill, 118 ALPHABETICAL INDEX. SAUCE SALAD Contiimed. Vegetable, 119 Vinegar Bread, with Onions, 98 for, 119 Brown, Walnut and Peas, 119 Watercress, 119 SAGE AND ONION SAUCE. SALLY LUNN, 205 SALMON, 25 SALSIFY, 110 Cherry. 101 Clotted Cream, 100 Cream. SALT FISH.
With toasted bread. ; SOUPS. BROWN SOUP 5 STOCK. Six pounds of beef from the shin (tiiree pounds of meat and three pounds of bone), six quarts of cold water, onehalf teaspoonful of pepper-corns, six cloves, one bay leaf, three sprigs of parsley, three of thyme, three of sweet marjoram, one carrot, one turnip, one large onion, two stalks Wipe the of celery, all cut fine one tablespoonful of salt. meat with a clean, damp cloth— never wash meat for soup cut the meat into small pieces, break up the bones fry onethird of the meat with the marrow from the bones put the rest of the meat with the bones into the soup kettle, add ; ; ; ; stand one-half hour, then add the fried slowly, never boiling, only simmering, for six hours.