 | Cre-fydd (pseud.) - 1864 - 512 strani
...Francatelli's Cook's Guide. 'SH00LDERS OP VEAL STUFFED. ' Take the joint and lay it with the skin side downwards; with a sharp thin knife carefully detach...better ; then lard the lean part like the neck (in No. 320) ; mix some salt and a little mixed spice together, with which rub the meat from whence the bone... | |
 | Cre-Fydd - 1864 - 516 strani
...knife carefully detach the meat from the bladebone ; then hold the shoulder edgewise, and detach tho meat from the other side of the bone, being careful...better ; then lard the lean part like the neck (in Xo. 320) ; mix some salt and a little mixed spice together, with which rub the meat from whence the... | |
 | Isabella Mary Beeton - 1865 - 404 strani
...detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin ; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat. Roll and bind the veal up tightly ; put... | |
 | Isabella Mary Beeton - 1870 - 216 strani
...detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin ; then cut the bone from the knuckle, and take it out. Till the cavity whence the bone was taken with a forcemeat made by recipe No. 417. Roll and bind the... | |
 | Mrs. Beeton (Isabella Mary) - 1888 - 1882 strani
...detaching the meat from the bladeLnne on one side, and then on the other, being particular not to pierce the skin ; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken, with a forcemeat made by recipe No. 629. Roll and bind the... | |
 | Isabella Beeton, Mrs. Beeton (Isabella Mary) - 2006 - 1134 strani
...detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out. Fill the cavity whence the bone was taken with a forcemeat made by recipe 41 7). Roll and bind the... | |
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... 3 carrots, 2 onions, salt and pepper to taste, a faggot of savoury herbs, 3 blades of pounded mace, water, thickening of butter and flour. Mode - Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other,... 