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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1903. Not illustrated. Excerpt: ... Economical Entrees 1--Mutton Hamburg Steak When you have the mutton boned save the small lean pieces, and chop them up fine. To three pounds of meat add three or four onions, also chopped fine; season with pepper and salt; add one cupful of milk and a tablespoonful flour, mix well together, then shape them in round cakes about three-quarters of an inch thick and two and one-half inches in diameter. Fry to a light brown. Serve with a little caper sauce. 2--Breast of Mutton Saute with Vegetable You can use either cooked or uncooked mutton. Cut in pieces about one inch square and saute it in butter. Cut some carrots, turnips and onions; saute them in butter also. Put them in together with the meat. Then strain a rich espagnole sauce (which is ready seasoned) over it and simmer for an hour and a half. If cooked mutton is used, cook the vegetables separately, and when nearly done, put them in with the mutton and simmer half an hour. Serve with one piece of each kind of vegetable on one end of the platter and a fancy crouton on the other end. 3--Curry of Mutton, Indian Style Cut the mutton in pieces about an inch and a half square. Put it in a sauce pan with one or two carrots, two onions and a few sticks of celery, with water enough to cover the whole. Cook till tender. Have ready in another sauce pan a roux made of flour and butter. Strain the broth from the first into this and stir until it gets thick. Add a tablespoonful of curry powder. Take the vegetables from the first and strain the sauce into it; season the whole with pepper and salt. Serve with a little mold of rice on end of dish. 4--Minced Mutton with Poached Eggs Minee the mutton very fine. Take two-thirds mutton and one-third mashed potato, one minced onion, pepper, salt and a little made mustard; mix we...
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