What shall we have for dinner? By lady Maria Clutterbuck |
Other editions - View all
What Shall We Have For Dinner? By Lady Maria Clutterbuck Catherine Thomson Dickens No preview available - 2023 |
What Shall We Have for Dinner? by Lady Maria Clutterbuck Catherine Thomson Dickens No preview available - 2017 |
What Shall We Have for Dinner? by Lady Maria Clutterbuck Catherine Thomson Dickens No preview available - 2018 |
Common terms and phrases
Apple Tart Asparagus Soup Bacon Baked Batter Pudding Beef BILLS OF FARE Boiled Fowls Brocoli Broiled Brown Potatoes butter Cabinet Pudding Cauliflower Celery Chickens Cold Cold Beef Currant Curry Custards DINNER dish eggs Filletted Soles four French Beans Fried Oysters Fried Sole grated half Hare Italian Cream Jelly July Leg of Mutton Lobster Loin of Mutton Macaroni Mackerel Maître d'Hôtel Mashed and Brown Mashed Potatoes Minced Minced Collops mould Mushrooms Mutton Broth Omelette onions Ox-Tail Soup Oyster Sauce Patties pepper Pork Cutlets pound quarters Rabbit Raspberry Jam Rice Rice Pudding Roast Beef Roast Fillet Roast Leg Roast Loin Roast Saddle Roll Jam Pudding Rump Steak Saddle of Mutton Salad Salmon salt Scotch Sept serve Shrimp Sauce Soyer Spinach Stewed Stilton Cheese stuffed Summer Sweet Tart Tartlets Toasted Cheese Tongue Turbot Turkey Veal Vegetable Soup Water Cresses
Popular passages
Page 51 - Put a pound of butter into a saucepan with three quarters of a pound of loaf sugar finely powdered ; melt; the butter, and mix well with it ; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out ; and when filled with the above, lay a crust over, as if it were a pie, and bake it in a slow oven.
Page 50 - ... pour off as much of the oil as possible ; if too dry, moisten with a little more broth, mixing it gently and serve as usual with rice separate. Salmon curry may also be made with the remains left from a previous dinner, in which case reduce the curry sauce until rather thick before putting in the salmon, which only requires to be made hot in it. The remains of a turbot may also be curried in the same way, and also any kind of fish.
Page 47 - Scotch pints (or 6 quarts) of salt water : when it boils, skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with a couple of pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoys ; or you may use turnips, onions, and grated carrots. Keep it boiling for at least 4 or 5 hours ; but if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served up separately.
Page 47 - Set on the fire 4 ounces of pearl barley, with 6 quarts of salt water; when it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with...
Page 46 - ITALIAN CREAM. Whip together for nearly an hour a quart of very thick scalded cream, a quart of raw cream, the grated rind of four lemons and the strained juice, with ten ounces of white powdered sugar, then add half-a-pint of sweet wine, and continue to whisk it until it becomes quite solid ; lay a piece of muslin in a sieve, and...
Page 48 - ... serve in stewed French beans. To dress a Leg of Mutton with Oysters. — Parboil some fine well-fed oysters, take off the beards and horny parts ; put to them some parsley, minced onion, and sweet herbs, boiled and chopped fine, and the yolks of 2 or 3 hard-boiled eggs. Mix all together, and cut 5 or 6 holes in the fleshy part of a leg of mutton, and put in the mixture ; and dress it in either of the following ways : — Tie it up in a cloth and let it boil gently for two and a half or three...
Page 50 - Have two slices of salmon weighing about a pound each, which cut into pieces of the size of walnuts ; cut up two middling-sized onions, which put into a stew-pan with an ounce of butter and a clove of garlic cut in thin slices ; stir over the fire till becoming rather yellowish, then add a...