 It is stuffed with either sausage meat or fillet of veal stuffing. While roasting, a piece of paper should be placed over the part stuffed, as, being bulky, it will catch the fire and become scorched, but keep the heat well to the breast, in order that...  How to make a home and feed a family - Pàgina 114per How - 1857Visualització completa - Sobre aquest llibre
 | Maria Eliza Ketelby Rundell - 1808 - 460 pàgines
...strip of paper should be put on the bone, to hinder it from scorching while the other parts roast. Baste well, and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a saucetureen. Add a few crumbs, and a beaten egg to the stuffing of sausage-meat.... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 pàgines
...strip of paper should be put on the bone, to hinder it from scorching while the other parts roast. Baste well, and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crums and a beaten egg to the stuffing of sausage-meat.... | |
 | Mrs. N. K. M. Lee - 1840 - 400 pàgines
...strip of paper should be put on the bone to prevent its scorching, while the other parts are roasting. Baste well, and froth it up. Serve with gravy in the dish, and bread sauce in a sauce tureen. A few bread crumbs, and a beaten egg should be added to the stuffing of sausage meat.... | |
 | Gibbons Merle - 1842 - 570 pàgines
...it may be considered sufficiently done when the steam from it is observed to draw towards the fire. Serve with gravy in the dish, and bread sauce, in a tureen. Boiled ham or tongue are always served with fowls. To SOUSE A FOWL. When a fowl has been roasted, cut... | |
 | Frederick Bishop - 1852 - 512 pàgines
...; the skin must not be broken, but the meat of the legs must be pushed inwards. 382. TURKEY ROAST. It is stuffed with either sausage meat or fillet of...pounded in a mortar, in quantities of a pound and a half will be found sufficient ; rasp the same weight of fat of bacon, and mix it with the truffles.... | |
 | Lucretia Irving - 1852 - 226 pàgines
...strip of paper should be put on the bone, to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the • dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs and a beaten egg, to the stuffing of sausage-meat.... | |
 | Sarah Josepha Buell Hale - 1852 - 504 pàgines
...dredge it lightly with flour, and baste it with a little more butter, first melted in the basting-ladle. Serve with gravy in the dish, and bread sauce in a tureen. It may be garnished with sausages, or with fried forcemeat, if veal-stuffing be used. Sometimes the... | |
 | Frederick Bishop - 1856 - 444 pàgines
...the leg bones ; the skin must not be broken, but the meat of the legs must be pushed inwards. TTOKEY BOAST. It is stuffed with either sausage meat or fillet...pounded in a mortar, in quantities of a pound and a half; rasp the same weight of the fat of bacon, and mix it with the truffles. Stuff the turkey with... | |
 | Everyday cookery - 1856 - 174 pàgines
...Grouse, "Woodcocks, Snipes, Quails, Ortolans, &c., may be chosen by the rules above given. TUEKEY EOAST. It is stuffed with either sausage meat or fillet of...pounded in a mortar, in quantities of a pound and a half ; rasp the same weight of the fat of bacon, and mix it with the truffles. Stuff the turkey with... | |
 | Maria Eliza Rundell - 1859 - 324 pàgines
...strip of paper should be put on the bone, to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread sauce in a sauce tureen. Add a few crumbs, and a beaten egg to the stuffing of sausage... | |
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