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Dinners at Home download
Dinners at Home download

Dinners at Home. R. Short

Dinners at Home
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Author: R. Short
Page Count: 28 pages
Published Date: 13 Sep 2013
Publisher: Rarebooksclub.com
Publication Country: United States
Language: English
ISBN: 9781236924186
File size: 32 Mb
Download Link: Dinners at Home
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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. 1878 edition. Excerpt: ...If you can get fresh tomatoes so much the better. They must be boiled separately without water, with a very little bit of butter, and, when quite done, pass them through a sieve. Add them to the sauce, letting all stew slowly by the fire for some minutes before serving. stew till quite tender, and serve very hot with rice done as follows: --CHICKENS a la Bresilienne. Cut up the fowl into pieces, and fry them a light brown. Chop up very fine some chives or green onions and parsley. Put them into a stewpan with the fowl, a cup of gravy or broth, two cloves of garlic pounded with an iron spoon, and two or three tablespoonsful of bacon fat. The latter must be made by frying some fat bacon till burnt to a chip, and the juice poured off when quite dark; add salt and pepper to your taste, but it is generally made very hot, and in Brazil in red pepper is used. Let the whole Put the rice down in boiling water with some salt, 2 cloves of garlic pounded in the same way as for the flour, some parsley and chives, and let it cook till quite done, then add 2 or 3 tablespoonsful of the bacon fat, and some pepper, and serve very hot. It should be quite soft and moist. POULET AU BIZ. Put the fowl in a saucepan with a pint of broth, 2 or 3 onions, 2 cloves, a bunch of parsley and thyme, a teaspoonful of salt, the same of pepper. Let it boil for fifteen minutes, then take out the thyme, parsley, and onions, add lb. of rice, which must be well washed, and let all stew together for half an hour more, stirring the rice all the time to prevent it getting into lumps. Serve the fowl with the rice round it, and pour three tablespoonsful of good gravy very hot over the whole. POULET AU BLANC. Put lb of butter into a stewpan with two tablespoonsful of flour. Let the..

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