 | Eliza Smith - Cooking - 1739 - 402 pages
...and lay it all over the flefhy part, and a little more pepper and fait over the Salmon ; fo roll it up into a Collar, and bind it with broad tape; then boil it in water and fait, and vinegar, but let the liquor boil firft ; then put in your Collars, and a bunch of fweetherbs,... | |
 | Hannah Glasse - 1780 - 352 pages
...eggs, lay it all over the fleihy parr, and a little more pepper and fait over the falmon ; fo roll it up into a collar, and bind it with broad tape ; then...vinegar, but let the liquor boil firft, then put in your col-i lar, a bunch of fweet herbs, fliced ginger and nutrnec. Let it boil, but not too faft. It will... | |
 | Hannah Glasse - Cooking - 1784 - 476 pages
...eggs, lay it all over the flefhy part, and a Ijttle more pepper and fait' over the falmon ; fo roll it up into a collar, and bind it with broad tape ; then...vinegar, but let the liquor boil firft, then put in your collar, a hunch of fweet herbs, fliced ginger and nutmeg. Let it boil, but not too faft. It will take... | |
 | John Farley - Cooking, English - 1787 - 520 pages
...more pepper and fait all over the falmon. Then roll it up into a collar, and bind it with broad tape. Boil it in water, fait, and vinegar; but let the liquor boil firft. Then put in your collars, with a bunch of fweet herbs, fliced ginger, and nutmeg. Let k boil gently nearly two hours, and when... | |
 | Eliza Smith - Cooking - 2006 - 424 pages
...lay it all over the fleshy part, and a little more pepper and salt over the salmon; so roll it up in a collar, and bind it with broad tape; then boil it in water and salt and vinegar; but let the liquor boil first; then put in your collars, and a bunch of sweet... | |
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Ijttle more pepper and fait' over the falmon ; fo roll it up into a collar, and bind it with broad tape ; then boil it in water, fait, and vinegar, but let the liquor boil firft, then put in your collar, a hunch of fweet herbs, fliced ginger and nutmeg. 